dosa

Stuffed moong sprouts dosa

Posted on June 25, 2009. Filed under: dosa | Tags: , |

A filling breakfast that provides a good wallop of protein (for healthy cells), calcium (for healthy bones) and iron (for good haemoglobin). Great way to eat sprouts for those who don’t like it.

Preparation Time : 20 mins.
Cooking Time : 20 mins.

Makes 4 dosas.

For the dosas
1 cup moong sprouts
4 tablespoons rice flour
salt to taste
For the stuffing
½ potato, boiled and mashed
2 tablespoons grated carrot
2 tablespoons grated beetroot
2 tablespoons grated cabbage
2 tablespoons finely chopped onions
¼ cup tomato, finely chopped
1 tablespoon chopped coriander
½ teaspoon chaat masala
¼ teaspoon mustard seeds (rai)
2 curry leaves
a pinch turmeric powder (haldi)
a pinch asafoetida (hing)
1 teaspoon oil
salt to taste
Other ingredients
1 teaspoon oil to cook
For serving
coriander garlic chutney
For the dosas
1. Combine the sprouts with ¾ cup of water in a blender and grind into a smooth paste.
2. Add the rice flour and salt and mix well so that no lumps remain. Allow the batter to stand for 15 minutes. Add more water if required to adjust the consistency of the batter so that it is of dropping consistency.
For the filling
1. Heat the oil in a non-stick pan and add the mustard seeds, curry leaves and turmeric powder.
2. When the mustard seeds crackle, add the asafoetida. Add all the vegetables, coriander, chaat masala and salt and mix well.
3. Divide the filling mixture into 4 equal portions. Keep aside.
How to proceed
1. Heat and grease a non-stick pan with a little oil.
2. Pour a ladleful of the batter on the non-stick pan and spread it evenly using a circular motion.
3. Drizzle a little oil on the sides and allow to cook.
4. Top with one portion of the filling mixture and spread it evenly over the dosa.
5. When the lower side of the dosa is lightly browned, fold over.
6. Repeat to make 3 more dosas.
7. Serve hot with coriander garlic chutney.
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Ragi dosa

Posted on June 25, 2009. Filed under: dosa | Tags: , |

Easy to chew and filled with calcium from ragi, these dosas serve as an apt breakfast or snack. Serve hot with sambhar or a chutney of your choice.

Cooking Time : 30 mins.
Preparation Time : 5 mins.

Makes 15 small dosas.

Ingredients
2 cups ragi (nachni) flour
½ cup rice flour (chawal ka atta)
½ cup sour curds
3 to 4 green chillies, finely chopped
1 cup coriander, chopped
½ cup onions, finely chopped
salt to taste
For the tempering
1 tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
½ tsp asafoetida (hing)
5 to 6 curry leaves
1 tsp oil
Method
1. Mix the ragi flour, rice flour, curds, salt, coriander leaves, green chillies and onions. Add sufficient water to form a batter of thin pouring consistency. Set aside for 2 hours.
2. Heat the oil and add all the ingredients for tempering. When the mustard seeds crackle, add to the batter.
3. Heat a 6″ diameter non-stick pan and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
5. Repeat with the remaining batter to make 14 more dosas.
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Moong sprouts dosa

Posted on June 24, 2009. Filed under: dosa, Foods on the go, Toddlerhood | Tags: , |

I am sure your little one will relish this stuffed dosa both as a snack and at meal time. The stuffing is an ideal way of introducing a combination of vegetables to your child’s meal. The vegetables not only serve as an important source of nutrients like calcium, iron, vitamin A and fibre, but also give a feeling of fullness and satiate your child for longer periods of time.
I’ve used sprouts here instead ofk soaked moong because sprouts are easier to digest and also sprouting increases the nutritive value of pulses.

Cooking Time : 20 mins.
Preparation Time : 20 mins.

Makes 4 dosas.

For the dosas
1 cup moong sprouts
4 tablespoons rice flour
salt to taste
For the stuffing
1/2 potato, boiled and mashed
2 tablespoons carrot, grated
2 tablespoons beetroot, grated
2 tablespoons cabbage, grated
2 tablespoons chopped onion
1/4 cup tomato, finely chopped
1 tablespoon chopped coriander
1 tablespoon fresh coconut, grated
1/2 teaspoon chaat masala
1/4 teaspoon mustard seeds (rai)
2 curry leaves
a pinch turmeric powder (haldi)
a pinch asafoetida (hing)
1 teaspoon oil
salt to taste
Other ingredients
4 teaspoons oil to cook the dosas
For the dosa
1. Combine the sprouts with 3/4 cup of water in a blender and grind into a smooth paste.n
2. Add the rice flour and salt and mix well so that no lumps remain. Allow the batter to stand for 15 minutes. Add more water if required to adjust the consistency of the batter so that it is of dropping consistency.
For the filling
1. Heat the oil in a pan and add the mustard seeds, curry leaves and turmeric powder.
2. When the mustard seeds crackle, add the asafoetida. Add all the vegetables, fresh coocnut and chaat masala to the tempering and mix well.
3. Divide the filling mixture into 4 equa portions. Keep aside.
How to proceed
1. Heat and grease a non-stick tava (griddle) with a little oil
2. Pour a ladleful of the batter on the tava and spread it evenly using a circular motion.
3. Drizzle a little oil on the sides to allow to cook.
4. Top with one portion of the filling mixture and spread it evenly over the dosa.
5. When the lower side of the dosa is lightly browned, fold over.
6. Repeat to make 3 more dosas. Serve lukewarm with coconut chutney.
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Jaggery dosa

Posted on June 22, 2009. Filed under: dosa | Tags: , , |

Soft pancake-like dosas that are flavoured with coconut, cardamom and jaggery.

Cooking Time : 30 min.
Fermenting Time : : 10 min.
Preparation Time : 10 min.

Makes 10 to 12 dosas

Ingredients
1/2 cup rice flour
1 cup whole wheat flour (gehun ka atta)
1/2 cup jaggery (gur), grated
1/2 teaspoon cardamom powder
2 tablespoons grated coconut
ghee for cooking
Method
1. Combine all the ingredients in a bowl and add warm water to make a batter of dropping consistency.
2. Allow to stand for 10 minutes and mix well.
3. Heat a non-stick tava and grease it lightly with ghee.
4. Pour one ladle full of the batter and spread it to make a circle of 2 mm. thickness.
5. Smear a little ghee on the top and turn over.
6. Cook till both sides are golden brown.
7. Repeat with the remaining batter.
8. Serve hot.
Tips
Variation :
You can even make these dosas with ragi (nachni) or millet (jowar) flour instead of rice flour.
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Spicy tousali

Posted on June 22, 2009. Filed under: dosa | Tags: , , |

A spicy version of the sweet tousali.

Cooking Time : 20 min.
Fermenting Time : 4 hours.
Preparation Time : 20 min.
Soaking Time : 4 hours.

Makes 8 tousalis.

Ingredients
1 cup raw rice
1/2 cup coconut, grated
3/4 cup cucumber, grated
2 teaspoons sugar
3 green chillies, chopped
4 to 5 tablespoons curds
4 tablespoons melted ghee
salt to taste
oil for cooking
To Serve
ghee or churna
Method
1. Soak the rice for at least 4 hours in lukewarm water.
2. Drain, wash and grind to a smooth paste along with the coconut.
3. Add the cucumber, sugar, green chillies, curds and salt.
4. If the batter is too thick, adjust the consistency by adding enough water to make a batter of dropping consistency.
5. Keep aside for 4 hours.
6. Heat a non-stick tava and grease it lightly with ghee.
7. Pour 1 ladle full of the batter on the hot tava and spread it to get a 3 to 4 mm. thick dosa.
8. Cover with a lid and cook only one side over a slow flame until the base is golden brown in colour and the top is firm.
9. Remove the tousali and repeat with the remaining batter.
10. Serve hot with ghee or churna.
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Tousali

Posted on June 22, 2009. Filed under: dosa | Tags: , |

A sweet dosa made with tousa which is the local name for the big green cucumber used in this recipe.

Cooking Time : 20 min.
Fermenting Time : 4 hours.
Preparation Time : 20 min.
Soaking Time : 4 hours.

Makes 8 tousalis.

Ingredients
1 cup raw rice
3/4 cup coconut, grated
1/2 cup jaggery (gur), grated
3/4 cup cucumber, grated
4 tablespoons melted ghee
1 level teaspoon salt
oil for coooking
Method
1. Soak the rice for at least 4 hours in lukewarm water.
2. Drain, wash and grind to a smooth paste along with the coconut, jaggery and 1/4 cup of water.
3. Add the cucumber and salt and mix well.
4. If the batter is too thick, adjust the consistency by adding enough water to make a batter of dropping consistency.
5. Keep aside for 4 hours.
6. Heat a non-stick tava and grease it lightly with ghee.
7. Pour 1 ladle full of the batter on the hot tava and spread it to get a 3 to 4 mm. thick dosa.
8. Cover with a lid and cook only one side over a slow flame until the base is golden brown in colour and the top is firm.
9. Remove the tousali and repeat with the remaining batter.
10. Serve hot with ghee.
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Dal and rice dosa

Posted on June 22, 2009. Filed under: dosa | Tags: , |

Paper thin crisp dosas.

Cooking Time : 30 min.
Fermenting Time : Overnight.
Preparation Time : 20 min.
Soaking Time : 2 hours.

Makes 15 dosas.

Ingredients
1 cup raw rice
1 cup split black gram (urad dal)
1 cup split Bengal gram (chana dal)
salt to taste
oil for cooking
Method
1. Wash and soak the rice, urad dal and chana dal in lukewarm water for at least 2 hours.
2. Drain, wash and grind to a smooth paste using 1/2 cup of water.
3. Cover and set aside to ferment overnight.
4. Next day, add salt and enough water to make a thin batter.
5. Heat a non-stick tava on a medium flame till hot and grease it with oil.
6. Spread a ladleful of the batter on the pan to make a 200 mm. (8″) diameter dosa.
7. Roast on one side till golden brown and crisp, using a little oil.
8. Repeat with the remaining batter.
9. Serve hot with a chutney of your choice.
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Methi ghavan

Posted on June 22, 2009. Filed under: dosa | Tags: , |

A Maharashtrian version of the dosa.

Cooking Time : 10 min.
Preparation Time : 10 min.

Makes 4 ghavans.

Ingredients
1 cup rice flour
2 green chillies, chopped
1/2 teaspoon ginger, grated
1/4 cup fenugreek leaves (methi), chopped
1 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric powder (haldi)
1 teaspoon oil
salt to taste
oil for cooking
Method
1. Mix the rice flour in a bowl with enough water to get a pouring consistency batter.
2. Mix the rest of the ingredients in the batter and keep aside.
3. Heat a non-stick tava and grease it with oil.
4. Pour 2 ladle fulls of the mixture on the tava and spread it evenly. Put a little oil on the sides.
5. Turn the ghavan upside down and cook till crisp and brown from both sides.
6. Repeat with the rest of the batter.
7. Serve hot.
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Banana dosa

Posted on June 19, 2009. Filed under: dosa, Snacks | Tags: , , |

A novel way of presenting a dosa. Spongy and soft.

Cooking Time : 30 min.
Preparation Time : 20 min.

Makes 30 to 40 dosas.

Ingredients
2 teacups rice
1/2 teacup urad dal
2 pinches fenugreek (methi) seeds
3 bananas
2 green chillies, chopped
1 teaspoon sugar
salt to taste
ghee ro butter for frying
Method
1. Soak the rice, dal and fenugreek seeds for at least 5 to 6 hours.
2. Drain and grind to a fine paste.
3. Add a little warm water and salt. The dosa mixture should be like a thick white sauce. Keep aside for 5 to 6 hours.
4. Mash the bananas. Add to the dosa mixture. Add the green chillies and sugar.
5. Grease a non-stick frying pan with a little oil and heat.
6. Spread the mixture in small rounds about 50 mm. (2″) diameter. Put a little ghee around the sides of the rounds and cook for a few minutes.
7. Turn and cook again.
8. Serve hot with chutney.
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Mysore masala dosa

Posted on June 19, 2009. Filed under: dosa, Snacks | Tags: , |

How do you make quick dosas ? Just add yeast and fermentation time is drastically reduced.

Cooking Time : 30 min.
Preparation Time : 30 min.

Serves 24 to 40.

For the dosas
2 teacups par-boiled rice
1/2 teacup urad dal
1/2 teacup toovar (arhar) dal
1/2 teaspoon fenugreek (methi) seeds
10 grams fresh yeast or 5 grams dry yeast
salt to taste
For the cooking
oil or butter
For the potato bhaji
4 large potatoes, boiled and cut into big pieces
1 teaspoon urad dal
1 teaspoon mustard seeds
5 curry leaves
3 to 4 green chillies
1/4 teaspoon asafoetida
2 onions, coarsely chopped
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
2 tablespoons oil
salt to taste
Spreading for each dosa
2 teaspoons coconut chutney
2 teaspoons chopped tomatoes
2 teaspoons chopped capsicums
1 tablespoon potato bhaji
For serving
coconut chutney
Method
1. For the dosas, soak the rice, urad dal, toovar dal and fenugreek seeds for at least for at least 4 to 5 hours.
2. Grind the soaked dal mixture in a mixture with enough water. Add salt.
3. Mix the yeast in a little warm water and add to the batter. Mix well. Wait for 45 minutes and again mix well.
4. For the potato bhaji, heat the oil, add the urad dal and mustard seeds and fry for 1/2 minute.
5. Add the curry leaves, green chillies and asafoetida and fry for a few seconds.
6. Add the onions and turmeric powder and cook for 3 to 4 minutes.
7. Add the potatoes, chilli powder and salt. Cool the mixture.
8. To proceed, grease a non-stick tawa (griddle) very lightly using cotton wool. Spread a little batter at a time on the tawa and cook individual dosas using a little butter.
9. Spread a little chutney, tomatoes and capsicums. Then spread the potato bhaji in the centre of the dosa.
10. Fold the stuffed dosa like an envelop. Serve hot with extra coconut chutney.
Tips
Goodness Guide :
Par-boiled rice is steamed before husking resulting in the nutrients going deep into the grain.
The nutrients thus remain intact and don’t get ground away while polishing.
Yeast is rich in most B-Group Vitamins.
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