Dosa

Mixed-Dal Dosa (Protein Dosa) — Quick Recipe

Ingredients

• ½ cup green gram (mung dal)

• ½ cup chana dal

• ¼ cup masoor dal

• 2 tbsp urad dal

• 6 almonds

• 2 tbsp peanuts

• Green chili, to taste

• Ginger, to taste

• Curry leaves, to taste

• Salt, to taste

• Water (for grinding)

Method

1. Soak all the dals, almonds, and peanuts in water for ~6 hours.

2. Drain, then grind them with green chili, ginger, curry leaves, and salt, adding enough water for a thick but smooth batter.

3. Let the batter rest for 30 minutes.

4. Heat a nonstick griddle, pour a ladle of batter, spread it, drizzle a little oil, and cook until crispy and golden. Flip only if desired.

5. Serve hot with chutney or sambar.

Quick Breakfast

 Oats and Chocolate Bowl

1. Overnight soaked Oats - 1/2 cup

2. Chocolate Protein powder - 1 scoop

3. Peanut Butter - 1 tbsp

4. Chia Seeds - 1 tbsp

5. Milk (Pistachio or any milk of choice) - 1 cup

6. Fruit of choice

7. Honey (Optional)

Add in all the ingredients 1- 4 and leave overnight in the fridge. In the morning, stir well and add milk and then add 6 and 7. Enjoy the yummy treat.

High Protein Breakfast Bowl

Healthy Bowl

Cottage cheese - 1 spoon

Scrambled egg - 1 

Boiled sweet potatoes - 1 cup

Avocado chopped - 1 

Bagel seasoning - 1 spoon

Hot sauce optional

Wheat Vellaiappam / Wheat pancake

   Appam is a very popular dish in Kerala, a southern state in India. Kerala known as 'God's Own Country' is probably one of the greenest places you will ever see. 

   Usually the authentic appam's are made with rice but getting a little conscious about health, I tried the ones made with wheat after seeing them in a television show, this has also turned out to be an equally favorite dish now. So here goes the delicious appam recipe with the healthy variation.

Ingredients

Wheat flour - 3 cups
yeast - 1/2 tsp
sugar - 1 tbsp + 2 tbsp
salt - 1 tsp + 2 tsp
Coconut milk - 1 cup
Egg - 1

Recipe

1) Take a large bowl and add 3 cups wheat flour, 1/2 tsp yeast, 1 tbsp sugar and 1 tsp salt. Add enough water to make them a thick batter and mix nicely.
2) Close the bowl and keep aside for 8 hours undisturbed.

3) After 8 hours the batter should have considerably increased in volume because of the yeast.
4) Crack one egg in a bowl and beat with a fork or whisk it until blended. 

( See video for whisking egg )

5) Make coconut milk by prying the coconut from its husk with a sharp knife, then peel off any remaining brown bits of skin that adhere to the coconut.Place the coconut flesh and coconut water in a food processor, adding little hot water.Blend until the coconut and water forms a smooth slurry. Strain over a bowl and press the mixture through the strainer. Repeat the straining process till you have got all the milk. ( See video for making coconut milk )

6) Add one cup coconut milk, one whisked egg, 2 tbsp sugar and 2 tsp salt and mix the batter nicely. They should be in an idli batter consistency.

7) Heat a flat pan or girdle. Sprinkle a little oil with a spoon.
7) Add 1/2 cup batter in the center of the pan and spread into a thick round, which is 4 - 5 inches in diameter.
8) Add a little oil on the top and sides. Let cook for a few seconds till the bottom has a few brown spots
9) Turn to the other side with a spatula. Cook for a minute. Add a few drops of oil. Serve with vegetable stew or any spicy Indian curry.

Tips

1) You can also use ready-made coconut milk cans.

Yummy dosa with wite rind of watermelon

It is the all time family favorite watermelon season, after having a big fruit I remembered one of my friend telling her mom used to make dosa with the white rind part of this fruit, sat down to browse and came across a dosa recipe using the white rind of the watermelon. Tried it and the batter got over the same night and everybody in the house was very impressed with this one. Not only is it cooling for the body, it is excellent for flushing out the kidney has  potassium and vitamin C and B. Here goes the recipe dear friends.

Ingredients

Par boiled rice(pulungarisi) - 1 1/2 cup
Melon pieces(white rind portion alone) - 1 cup
Scrapped coconut - 1/2 cup
Salt as per taste
Fenugreek seeds - 1 tsp

Recipe

1) First blend in the white rind and then add the rice, coconut, salt, fenugreek seeds and blend them again into batter consistency.
2) Heat the griddle so it is just hot,now reduce the flame to medium heat. Grease the tawa with few drops of oil and fill the ladle with dosa batter.Gently pour the the batter onto the center of the griddle and swirl the griddle around to spread the batter.
3) Grease the uncooked side and the edges with a few drops of oil.
4) Allow to cook for a couple of minutes on each side while turning over. The dosa is ready when browned on both sides.

Tips

1) The batter was more tasty when I left it to ferment overnight.
2) If you do it using a high flame, the dosa will not get cooked or will stick on to the tawa.
3) This was more tasty when served hot.
4) The busy bee's can try making dosa's in a gridle.

Wheat flour dosa

Wheat is a grass, originally from the fertile crescent region of the near east, but now cultivated worldwide. Wheat has a higher protein content than either maize (corn) or rice. Let's see a very simple and easy dosa recipe with wheat.

WHEAT DOSA METHOD 1

Ingredients
Wheat Flour - 3 cups
Rice Flour - 1 cup
Water
Salt as per taste
Coriander chopped - 1 tbsp
Cumin seeds - 1 tsp
Curry leaves chopped - 4
Onion chopped - 1
Oil (I use Canola oil)

Seasoning

Chana dal - 1 tsp
Mustard seeds - 1 tsp
Green chili chopped - 1
Oil - 1 tbsp

Recipe

1)Mix in wheat flour, rice flour, salt, coriander chopped, cumin seeds, curry leaves, onion chopped in a bowl.Gradually add water to this and make dosa like batter.
2)In a tbsp of oil, temper the cumin seeds. When they start popping, add the mustard seeds and chopped green chillies and roast well. When slightly warm, you can add the tempering to the batter.
3)Heat the griddle so it is just hot,now reduce the flame to medium heat. Grease the tawa with few drops of oil and fill the ladle with dosa batter.Gently pour the the batter onto the center of the griddle and swirl the griddle around to spread the batter.
4)Grease the uncooked side and the edges with a few drops of oil.
5)Allow to cook for a couple of minutes on each side while turning over. The dosa is ready when browned on both sides.

Tips

1)The more rice flour we use, the crispier the dosa gets.
2)Allow the tempering to cool before you add it to the batter.
3)Using shallots instead of onion for more tasty dosa.
4)If you do it using a high flame, the dosa will get either roasted too much or will stick on to the tawa, in either case you will have to use more oil.

WHEAT DOSA METHOD 2 ( 2 minute dosa )

Ingredients

Wheat flour - 3 cups
Water
Black pepper powder
Salt as per taste

Recipe

1)Thoroughly mix all the ingredients into a batter without any lumps (can use a mixer). The consistency of batter must be like thick buttermilk, not too watery or not too tight.
2)Heat the griddle so it is just hot,now reduce the flame to medium heat. Grease the tawa with few drops of oil and fill the ladle with dosa batter.Gently pour the the batter onto the center of the griddle and swirl the griddle around to spread the batter.
3)Grease the uncooked side and the edges with a few drops of oil.
4)Allow to cook for a couple of minutes on each side while turning over. The dosa is ready when browned on both sides.

Tips

1)Don’t let the batter sit for long time, it will become gooey mass.
2)Wheat flour batter is very sticky, trying to shape the dosa with back of the spoon like we do for regular dosa is not advisable.
3)If you do it using a high flame, the dosa will get either roasted too much or will stick on to the tawa in either case you will have to use more oil.

Adai

Adai is a popular breakfast in South India. It is very simple to prepare and very healthy.

Ingredients

Boiled Rice - 1 cup
Raw rice - 1/2 cup
Toor dal - 1/4 cup
Moong dal - 1/4 cup
Chana dal - 1/8 cup
Pepper powder -  2-3 pinches
Cumin seeds - 2 tsp
Dry red chili - 1
Salt as per taste
Oil (I use canola oil)
Coconut gratings - 1 tbsp
Curry leaves chopped - 1 sprig
Coriander leaves chopped - 1 tbsp

Recipe

1)Soak the chana dal, urad dal, moong dal, and rice in a large bowl with water. Allow to soak for 5- 6 hours.
2)Grind the dal, rice, salt and red chili with adequate water to make them into a coarse paste.
3)Once done stir in cumin seeds, coconut gratings, curry leaves, coriander leaves and pepper powder.Note (there is no fermenting involved with the adai batter).
4))Heat the griddle so it is just hot,now reduce the flame to medium heat.Pour 1 tsp oil around the griddle and fill the ladle with dosa batter.Gently pour

the the batter onto the center of the pan.Now begin spreading the batter with the back of the ladle in circular motion out to the edge of the pan.
5)Spread oil all over the surface and around the edges of the dosa.
6)After the upper surface begins to look cooked with no soft and runny surface,flip the dosa.Allow to cook for 40-50 secs after flipping the dosa.
7)Fold it in half and then serve hot with the chutney of your choice.

Tips

1)Adai is good when you serve it hot.

 

Tomato Dosa

First reference to Dosa occurs in the Tamil Sangam Literature from around 6th century AD.Though dosa typically refers to the version made with rice and lentils, many other versions of dosa exist and are popular in varying degrees.Here I am going to share a very tasty dosa with tomatoes and rice.

Ingredients

Raw rice - 1 1/4 cup
Urud dal - 2 tbsp
Toor dal - 2 tbsp
Grated coconut - 2 tbsp
Red chillis - 2
Tomatoes chopped - 2 (medium)
Jagerry - 1 tbsp
Coriander leaves - 3 tbsp
Salt as per taste
Oil as per requirement

Recipe

1)Soak the rice,toor dal,urid dal in water for 2 hours.
2)Grind them along with all the remaining ingredients into a smooth dosa-like batter.
3)Heat the griddle so it is just hot,now reduce the flame to medium heat.Sprinkle water and fill the ladle with dosa batter.Gently pour the the batter onto

the center of the pan.Now begin spreading the batter with the back of the ladle in circular motion out to the edge of the pan.
4)Spread oil all over the surface and around the edges of the dosa.
5)After the upper surface begins to look cooked with no soft and runny surface,flip the dosa.Allow to cook for 30-40 secs after flipping the dosa.
6)Fold it in half and then serve.

Tips

1)Dosa is more tasty when you serve it hot.

Idli

Idli may have been imported to India from Indonesia during 800-1200 CE and earliest mention in India occurs in Kannada writing of Shivakotiacharya in 920 AD.The Sanskrit Manasollasa of 1130 AD has ‘iddarika’.Tamil apparently only first mentions ‘itali’ in the 17th century.Idli is safe, harmless to health and can be taken by young and old. It is a fermented food which contains the good bacteria and offers a wide range of healthy benefits. Though it is a South Indian food it has become a globalized product liked and tasted by people all over the world today.I have struggled quite a bit in my journey of making idli,yes it is a simple recipe but trying to get them fermented,steamed,tasty and fluffy wasn't a cake walk for me.I Have wondered how folks back home make those fluffy cloud like visions of idli's so effortlessly.After 5 years of trying to learn and create the right one's,I think it is time to share this with you.Here I am going to share three ways of making plain idli.

IDLI METHOD 1

Ingredients

Urad dal - 1 cup
Idli Rava -3 cups
Salt as per taste
Soda - 1 pich (optional)

Recipe

1)Soak the idli rava and urud dal in water for about 4-5 hours in separate containers.
2)Wash and strain the idli rava for at least 2-3 times.This is a very important step.
3)Blend the urud dal to a very fine batter.Do not add too much water while grinding urad dal.
4)Mix the urud dal and idli rava in a container nicely without any lumps.The batter should be of medium consistency to make soft Idli's.
5)Keep it covered, for overnight fermentation (at least 6-8 hours) in a warm place(The batter will increase in level).
6)Stir in Soda and salt.The consistency
7)Steam the batter in Idli stand for 8-10 Min's (wait for 5 minutes after switching the stove off to remove the idli's to a bowl).
8)Serve hot with coconut chutney & Sambar.

IDLI METHOD 2

Ingredients

Urad dal - 1 cup
Rice -4 cups
Salt as per taste
Soda - 1 pinch (optional)

Recipe

1)Soak the Rice and urud dal in water for about 4-5 hours in separate containers.
2)Wash and strain the rice and urud dal.
3)Blend the urud dal and rice to a very fine batter separately.Do not add too much water while grinding.
4)Mix the urud dal and rice batter in a container nicely without any lumps.The batter should be of medium consistency to make soft Idlis.
5)Keep it covered, for overnight fermentation (at least 6-8 hours) in a warm place(The batter will increase in level).
6)Stir in Soda and salt.
7)Steam the batter in Idli stand for 8-10 Min's (wait for 5 minutes after switching the stove off to remove the idli's to a bowl).
8)Serve hot with coconut chutney & Sambar.

IDLI METHOD 3 (JASMINE IDLI)

This is named so for the softness this particular idli gives.

Ingredients

Boiled rice - 1 cup
Rice - 1 cup
Urud dal - 1/2 cup
Sabudana - 1/2 cup
Methi seeds - 2 tspc c c           
Yeast - 1/2 tsp
Methi seeds - 2 tsp
Sugar - 1 tbls
 

Recipe

1)Soak the rice,boiled rice,sabudana and urud dal in water for about 4-5 hours in separate containers.
2)Wash and strain the rice,boiled rice,sabudana and urud dal.
3)Blend the urud dal,rice,sabudana and boile rice to a very fine batter separately.Do not add too much water while grinding.
4)Mix them in a container nicely without any lumps.The batter should be of medium consistency to make soft Idlis.
5)Keep it covered, for overnight fermentation (at least 6-8 hours) in a warm place(The batter will increase in level).
6)Mix the yeast,sugar in lukewarm water and add this to the batter just before steaming.
7)Steam the batter in Idli stand for 8-10 Min's (wait for 5 minutes after switching the stove off to remove the idli's to a bowl).
8)Serve hot with coconut chutney & Sambar.

Tips
1)You can make idli in blender,grinder or also in food processor.
2)The batter in method 2 is good for dosa also,just add in 1 tsp pf methi seeds while soaking.
3)Check the batter for salt before steaming.
4)After fermenting,just scoop the top layer out and throw it.
5)There is also microwavable idli cooker available in the market.
6)Don't stir the batter very much after fermenting,you will lose the bubbles formed.