4 Grams Dosa

I always experiment with different types of dosas, idlis..Since it is a staple food for us (south Indian)

Ingredients:-

• Oats - 1 cup powdered
• Wheat Flour / Atta - 2 cups
• Rice Flour - 1 cup
• Sooji / Semolina / Rawa - 1/3 cup
• Onion - 1 chopped finely
• Green Chilli - 2 chopped finely
• Curry leaves - 10 chopped finely
• Coriander leaves / Cilantro - 3 tblspn chopped finely
• Yogurt / Curd - 1/2 cup
• Cumin Seeds / Jeerakam - 1 tsp
• Turmeric powder / Manjal podi - 1 tsp
• Salt to taste
• Oil for Pan frying
• Water as needed

Method:-

• Take a mixing bowl add all the ingredients except oil and mix well.
• Add enough water to make it into a thin batter. Don't make it too thin..

• Let the batter sit for 15 mins..
• Heat a nonstick tawa on medium high heat.
• Pour a ladleful of batter on the hot tawa and drizzle with oil all around the sides.

• When it starts to brown in the bottom, Flip them over and cook on other side too.
• When it is cooked. Remove them from the tawa and serve with chutney or sambar

Anoher look

Rava Idli

Ingredients:-

• Rava/Sooji - 1 Cup
• Sour Curd - 1/2 Cup
• Baking Soda - 1/2 Tbsp
• Green Chilly (Chopped or grind into fine paste) - 4
• Curry/Corriander Leaves - 1 Tbsp
• Water,Salt - As Needed

To Temper:-

• Mustard - 1 Tbsp
• Urad Dal - 1 Tbsp
• Chanan Dal - 1 Tbsp
• Cashews - as Needed
• Oil and Ghee - 1 Tbsp

Method:-

• Heat 1 tbsp ghee in a non-stick pan. Add semolina and sauté, stirring, on low heat till it turns a light brown. 
• Transfer it into a bowl and allow to cool. Add yogurt and mix well. 
• Chop coriander leaves and green chillies and add. 
• Heat 2 tbsps ghee in a small pan and add mustard seeds and add broken cashewnuts. Put the pan back on heat and sauté till the cashewnuts are golden. 
• Switch off the heat and add curry leaves. 
• Stir and add this tempering to the idli mixture and mix. 
• Add salt and water, little by little, to make an idli batter of dropping consistency. 
• Add Baking Soda to the batter and mix well. 
• Keep aside the whole for half an hour, so that the batter raises well..

• Grease the idli moulds with Oil and keep a cashew upside down in the center. 

 

• Heat water in a steamer.
• Pour the batter into the idli moulds and steam for 10 minutes. 

• Unmould and serve hot with any chutney.

I served it with Coconut chutney.

Idiappam - String Hopers

Idiyappam or sevai is a regular breakfast in our home in Kerala. In fact, steamed rice-based dishes are the most common and until I moved out and started cooking on my own, I never realised what a luxury it was to eat the hot, healthy, and delicious breakfasts that seemed to waltz effortlessly out of my mom's kitchen. The most common breakfast items at home are idli, dosa, idiyappam, puttu, appam, adai, kozhukkattai, chapati, and on rare occasions, toast with homemade butter. See what I mean? Among many other things in life, I believe that a hearty and healthy breakfast is a dying thing. It's definitely mourned in the home that I've set up now which sees idli or dosa on the best days for breakfast, but rarely anything more elaborate. I try to compensate with a hearty brunch or lunch but it's just not the same thing.

INGREDIENTS:

• 2 cups of rice flour
• 2 to 2.5 cups of water (more or less)
• To taste: salt
• 3-4 tbsp of grated coconut

INSTRUCTIONS:

• Mix the rice flour and salt together. Heat the water until bubbles start appearing at the bottom of the pan. When the water is just about boiling, add to the rice flour a cup at a time.

• Start mixing vigorously with the back of a spatula until the rice flour is coming together to form a moist dough. Add more rice flour if your dough is too watery and sticky and add more water if it's too dry.

• The dough should be just moist and you should be able to form a small ball easily without it sticking to your fingers.

• Working quickly while the dough is still warm, Take a fistful of it and form into a log.

• Place firmly into your idiyappam press or mould.

• Start pressing the idiyappam onto the tray in a concentric circle

         

•  Make sure it's not too thick otherwise it won't steam properly. PS: you can totally use your idli mould for this. The idiyappam pieces will just be much smaller

• Place on streamer.

• Steam for about 10 mins.

• Open, unmould, and enjoy hot with some Kadala Curry,Veg Kurma,Pulisseri

                   

Notes:

1. All measurements for this recipe are approximate. Please take care while mixing the dough, that's the trickiest part and takes a little bit of practice
2. Don't use boiling water since that will cook the rice flour and make it hard to press. The water just needs to be very hot
3. If the idiyappam dough is too dry, it won't be easy to press
4. Use regular rice flour or those marked as idiyappam flour. If the rice flour is too glutinous, the idiyappam won't taste good
5. Sprinkle more coconut on top before serving if that makes you happy

Putt- Steamed Rice Cake

Puttu – steamed rice cake layered with coconut is the traditional breakfast item in Kerala, Southern most state of India. Puttu can be otherwise explained as steamed cylinders of rice powder layered with coconut.
There are a variety of side dish combination for Puttu. Puttu & Banana, Puttu & Kadala (chick pea curry),  Puttu, Cherupayar Thoran (Green Gram Stir Fry) & Pappad etc
The beauty of the dish is not only in its taste but also the easiness to prepare!To steam Puttu in a cylindrical shape you need a Puttu maker or Puttu Kutti. Now a days you get Chiratta Put Maker also.

The Puttu Maker has 2 parts: Puttu Kudam (Pot in which water is boiled) and Puttu Kutti (cylindrical steamer kept over the pot)

Chiratta Putt Kutti is something which is similar to the above, but we assemble the chiratta Putt Kutti in a Cooker.
                                  

 

Ingredients:-

Raw Rice(Pachari) - 1/2 kg
Coconut - 1/2 of one
Water - to sprinkle
Salt - As reqd

Method:-

• Soak rice in water for 4 hrs.
• Leave it to drain and grind it to make fine powder.
• Heat the powder for 5 minutes. While heating it, keep on stirring.
• Keep the fried powder to cool.
• Mix salt with water and sprinkle this to the powdered rice just to make the powder wet(do not put a lot of water).
• For making puttu, use PUTTUKUTTI. Put a handful of grated coconut in the puttu kutty and then put rice powder till half followed by another handful of grated coconut. This is done till the top. Close the lid and steam it for 2 minutes.

Note :  

• Instead of making puttu powder, you can use rice flour (1 cup) instead and follow the same procedure to make it.
• Serve puttu hot.
• Best combination for puttu is with Kadala Curry

 

Kadala Curry

Ingredients:-

Kadala (Whiten Channa) – 1 cup(soaked in water overnight atleast for 8 hours)
Shallots(Chinna Vengayam) – a handful
Turmeric powder – 1/2 tsp
Salt - to taste

To roast and grind:

Grated Coconut – 2 Tbsp
Shallots(Chinna Vengayam) – 6 cut into half
Coriander Seeds – 1 tbsp
Dried Red Chilies – 2
Cinnamon – a small piece
Cloves - 2
Bay Leaf - half a Leaf
Tomato - 1
Porikadala - 1/2 a cup

To temper:

Coconut Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Curry leaves –few
Thinly Sliced Onion - 1

Method:-

• Pressure cook channa with water(till immersing level) until soft,don't drain water... keep aside

• Heat a pan , dry roast all the ingredients listed under 'to roast and grind' till slightly golden brown.

                          

• Transfer to a mixer and grind it to a fine paste, Set aside. 

                                     

• Heat oil in a kadai - add the items listed under 'to temper'.  
• Add shallots and fry till golden brown then add tomato and saute till mushy and raw smell leaves. 
• Add the coconut paste along with red chilli powder and coriander powder.Add required salt.  
• Mix well , saute for 3mins then add cooked Channa along with water.Allow it to boil.  
• Once the curry is thick and oil starts separating and required curry stage is reached, switch off.   

Notes:-

• Make sure you dry roast the ingredients listed to nice dark brown.
• You can even skip small onion while tempering.
• Pressure cooking chana along with the masala gives a great blend and flavour too.But if you dont prefer pressure cooking then allow it  to boil for 5mins then go to the next step

 

Oats Kuzhakkattai

Ingredients:

Instant Oats –  500 gms / ½  kg
Beans-1 cup finely chopped
Coconut- ½ cup shredded ( Optional, if cooking for diabetic patients skip this)
Urad dal / Ulundu-1 tsp
Mustard seeds / Kaduku-1 tsp
Dry Red Chilli – 2 cut into small pieces
Curry leaves -1 spring
Water-500 ml / ½ liter
Oil-1 tsp
Salt to taste

Method:

Take oats in a dry pan and roast it for 5 mins till you get nice aroma..Allow this to cool a bit..Take it in a blender and powder it coarsely. Set this aside for a moment.

Now heat oil in a kadai and add mustard and urad dal. Add dry red chilli and curry leaves and mix well.

Add beans and coconut in this and sauté for 3 mins. Pour in 500 ml of water and add salt to this.

Bring this to boil and add in oats slowly while stiring constantly.

When everything is mixed well. Cover it with a lid and let it cook on a very low flame for 5-8 mins.

Now allow this mixture to cool down and form small balls out of it.

Put those dumplings in a oiled steamer basket ( I used my idli stand) and steam it for 10 mins.

Remove and serve it with chutney or as it is..

                        

Oats Pongal

Ingrediants:

Oats – 2 cup

Yellow Moong Dal / Pasi Paruppu – 1 cup

Onion- 1 chopped finely

Green Chilli -1 sliced

Ginger – 1 tblspn minced

Mustard Seeds / kaduku – 1tsp

Urad Dal / Ulundu -1 tsp

Channa Dal / Kadala Paruppu -1 tsp

Whole pepper -1 tsp

Cumin Seeds / Jeerakam -1 tsp

Cashews -1 tblspn

Sultanas / Kishmish -1 tblspn

Salt to taste

Ghee -2 tblspn

Method:

Heat 1 tsp of ghee and roast oats till nice aroma comes..Remove it to a plate..

Heat 1 tsp of ghee and roast moong dal till nice aroma comes..Pour 5  cups of water and bring it to a boil. Cover and simmer for 15 mins untill the dal is cooked..

Add salt to the dal and slowly add in oats and mix well..Cook on a slow heat covered till the water is completely absorbed.

Remove this to a bowl and make the seasoning.

Heat remaining ghee in the kadai and add mustard, channa dal, urad dal, cashews, raisans, pepper, cumin and mix well.

Now add in ginger, green chilli and onions and sauté this for few minutes.

Now add in the cooked dal and oats and mix well. Let it get heated all the way through.

Serve with any chutney.

Moong Sprouts Uthappam

Ingredients:

For Grinding:

Moong Sprouts - 3 cups

Onion - 3 tblspn chopped

Dry Red Chilli - 3

Other Stuffs:

Cumin Seeds / Jeerkam - 1 tsp

Onion - 3 tblspn finely chopped

Green Chilli - 2 chopped

Turmeric Powder / Manjal podi - 1 tsp

Coriander leaves / Cilantro - 3 tblspn chopped

Salt to taste

Method:

Take moong sprouts, onion, dry red chilli in a blender and make into a smooth paste.

Transfer that to a bowl and make into dosa batter consistency.

Now add in the other stuffs and mix well.

Heat a tawa on medium heat.

Pour a ladleful of batter in the tawa and drizzle some oil.

cook it for a min on one side.

Flip over and cook for another min on other side too.

Now serve with chutney.

Methi Poori

Ingrediants:

Wheat Flour / Atta / Kothumai Mavu-2 cups

Dried Kasuri Methi Leaves – ½ cup ( You could use fresh methi leaves)

Chilli powder-1 tsp

Salt to taste

Oil – 1 tblspn + For deep frying

Water as needed

Method:

Take wheat flour, salt, kasuri methi leaves, 1 tblspn oil, chilli powder  in a mixing bowl. Mix everything with your hands.

Add water and form into a stiff and firm dough.Apply some oil over this and let it this rest for 5 min.

Form small balls out of this and roll into small circles.

Heat opil for deep frying and fry this puri on both sides till it puffs up. After you add the puri to hot oil, press it slowly with a slotted spoon to help it puff up.

Drain this in a paper towel..Serve hot with potato curry or your favorite gravy.

Palak Poori

Ingrediants:

Wheat Flour / Atta - 300 gms

Palak / Spinach - 3 cup packed

Salt to taste

Oil- 2 tblspn

Water - 1/4 cup to cook spinach

Method:

Take water in a sauce pan and bring it to boil. Add spinach and cook it for 5 mins untill it is completely wilted. Allow it to cool down and take it in a blender and make into a fine puree.

Now take flour in a bowl. Add salt and oil to it and mix well.

Add in the ground spinach slowly and mix well..Knead it well so that it forms a stiff dough. Apply few drops of oil over it so it wont dry up. Cover with a bowl and let it rest for 15 mins.

Divide the dough into equal portions and roll it into poori.

Heat oil for deep frying and fry this till it turns golden brown.

Drain and serve with poori masala.

Poori Masala

Ingrediants:

• Wheat Flour - 2 cup
• Rawa / Sooji / Semolina - 3 tblspn
• Salt to taste
• Oil- 2 tblspn
• Water as needed

 

Method:

• Take sooji in a bowl and pour some water over it. Mix it well and allow it to soak for 10 mins.
• Now take wheat flour, salt, oil and the soaked sooji in a bowl and mix with your hands so that everything is evenly mixed.
• Slowly add in water and mix well and make into a dough. Knead the dough for 5 mins so that it gets smooth and even.
• Apply some drops of oil on the top and cover it with a bowl. Let it rest for 30 mins.
• Now take a portion out of the dough and spread it in to a large thin sheet.
• Take a sharp edge cutting tool( I used a lid of a steel container) and cut small circles out of it. Do all the dough like this.
• Now time to fry. Heat oil for deep frying. When it is hot drop the poori in and press the top so that it puffs up. Cook on both sides till they turn golden.
• Drain and serve with korma or potato masala.

Masala:-

Ingrediants:

• Potato - 3 large peeled, cubed
• Peas - 1/2 cup (I used Frozen)
• Onion - 1 large sliced thinly
• Green Chilli - 2 or to taste
• Turmeric Powder - 1 tsp
• Salt to taste

For Seasoning:

• Oil- 1 tblspn
• Mustard seeds / Kaduku - 1 tsp
• Cumin Seeds / Jeerakam - 1 tsp
• Channa dal / kadalai paruppu - 1 tsp
• Urad dal / Ulundu - 1 tsp
• Curry leaves - 1 spring

Method:

• Start by cooking the potatoes. Take cubed potatoes in a sauce pan and cover it with water untill the potatoes are just covered . Bring it to a boil, simmer and cook for 15-20 mins untill the potatoes are cooked completely. If there is so much water, you can drain, or keep it as it is..
• Heat oil in a kadai and add all the seasoning ingrediants. Fry it for 1 min.
• Now add in onions, green chilli, salt and turmeric and mix well. Cover and cook till it gets translucent..It will take around 5 mins.
• Now add in the peas and mix well. Add in cooked potatoes along with any water in it.
• Use a wooden spoon and start mashing the potatoes till it get the right consistency.Simmer it for 5 mins.
• Serve it with poori.

 

Oats Keerai Pongal

Ingredients

• Oats - 1 cup, dry roast for 4 mts
• Yellow Moong dal - 1/2 cup, dry roast for 5 mts and cook till soft
• Spinach - 1 cup, finely chopped (optional)
• Cashew nuts - 4-5, break into pieces
• Ginger - 1 tsp, grated
• Green chilies - 2, slit
• Salt to taste
• Water - 1 1/2 cups
• For Tempering:
• Cumin seeds - 1/2 tsp. lightly crushed
• Black peppercorns - 1 tsp, lightly crushed
• Asafoetida - 1/4 tsp
• Curry leaves - 1 sprig
• Ghee - 3 tsps (or oil)

Method

1. Heat ghee in a vessel, add broken cashew nuts and saute till golden brown. Remove and keep aside. In the same ghee, add crushed cumin and black pepper corns and allow the cumin to splutter.
2. Add asafoetida and curry leaves and saute for a few seconds. Add ginger, green chilies and mix. Add spinach and saute for 3-4 minutes.
3. Add water and salt and bring to a boil. Add oats and mix. Reduce flame and cook for 4 minutes.
4. Add the cooked dal and mix. Place lid and cook for another 3 minutes.
5. Turn off flame and remove onto a serving bowl. Garnish with toasted cashew nuts.

French Bread Toast

Ingredients:

Milk - Pal - for dipping
Sugar - Sarkarai - 1 table spoon

Method

Dip bread in milk adding little sugar.
Remove it immediately as soon as you soak as it will become too soft.
Roast it in a tawa or pan.
Turn both sides till it become golden brown.

This can be roasted using bread toaster. This is a read made food item which can be done quickly.

Bread roast is ready to be served. Serve with jam or it can be had like that also.

Tomato Dosa

Ingredients:

1 cup raw boiled ponni rice
¼ cup urad dal
4 ripe tomatoes
4-6 red chillies
1 tsp cumin seeds
5-6 curry leaves
salt to taste

Preparation:

Soak rice and urad dal separately overnite or minimum 6 hrs. Start grinding urad dal until soft. Add tomatoes, cumin seeds, curry leaves. Grind to smooth paste. Remove and reserve. Grind rice to a fine paste. Remove and mix with urad dal mixture. Add salt. Mix it with ur hand. No need for fermentation. Make dosas immediately and serve hot with chutney of ur choice!!!!

Kadala Maav Dosa

Ingredients:-

Kadala maavu ( gram flour )    :    50 gm
Rice flour    :     25 gm
Onion    :    1
Carrot    :    1 (small)
Beans    :    a little
Cabbage    :    a little
Capsicum    :    1
Ginger    :    a small piece
Green chilli    :    1
Water    :    as needed
Salt    :    as needed
Coriander leaves    :     as needed
 
Method:-

Mix gram flour,  rice flour, salt, water to form a  batter.
Cut onion, carrot, beans, cabbage, capsicum, ginger, green chilli, coriander leaves finely.
Mix the vegetables with the batter.
Prepare dosas.

Coconut Dosa

Ingredients:-

• Rice (Preferably  dosa rice) - 1 cup
• Grated coconut (Preferably tender coconut) - 3/4 cup
• Salt - to taste

Method:-

• Soak rice overnight.
• Grind with salt and coconut.
• Make the batter very thin.
• Heat a kadai and spread the batter on to it and prepare dosas.
• These dosas have to be cooked from only one side. (Since coconut is used, there is a chance of dosas getting sticked to tava).
• I served it along Groundnut Chutney.

Notes:-

You can add Par Boil Rice and Dosa Rice in the Ratio of 3:2 also.

Green Dosa

Ingredients:-

Paasi paruppu  ( green gram dal )    :    ¼ kilo   
Raw rice    :    50 gm
Green chilli    :    4 - 5
Grated coconut    :    4 tsp
Asafoetida    :    ¼ tsp
Black gram dal    :    1 tbsp
Salt    :    as needed
Gingelly oil    :    as needed
Ghee    :    as needed
Small onion    :    50 gm
Ginger    :    ½ inch piece

Method:-

Wash rice and green gram dal and soak in water for ½ an hour.
Grind dal and rice coarsely to a batter.
Green chilli and ginger can be ground along with the dal or cut into pieces and added later as per taste.
Cut onion finely.
Heat a little oil in a frying pan.
Add onion, fry and set aside.
Heat a flat frying pan.
Spread batter and add oil around the sides.
Flip, add a little ghee and spread onion over the dosai.
Remove from the stove, when cooked.
Coconut chutney can be served as a side dish.