26 WHOLE OATS AND RED QUINOA DOSA

oats Groats- Whole oats -Oat groats are minimally processed--only the outer hull is removed. They are very nutritious, but are chewy and need to be soaked and cooked a long time. They look very much like whole wheat.
I saw these in my sister's place and thought they were wheat and later she told me they were oats. She had got these from Whole foods(an organic food store)here in US.


Here I have used a combination of whole oats(oat groats) and red quinoa and made them like regular dosas. The taste was really good and kids did not find any difference, They happily had with their fav chutney and chutney podi.

Whole oats(oat groats) - 1 cup
Red quinoa - 1 cup
urad dhal - 1/3 cup
Rice - a handful( just to make the dosas crispy)
fenugreek seeds - 1 tbsp
Salt as needed

For making dosas I usually soak all the ingredients together and grind them together and mix.


Have followed the same way here
Wash and soak oats, red quinoa, rice and urad dhal. Soak in enough water along with fenugreek seeds for 4 - 5 hours.
Grind to a smooth paste and mix with salt. Allow it to ferment for 8 - 10 hours( usually overnight).

Heat a tawa/griddle, pour a ladle full of batter and spread as dosas. Sprinkle few drops of oil and cook both sides. Remove and serve with any of your favourite dip.


You can make the same dosas with rolled oats or any other variety of oats. Just that you don't have to soak. Rinse once if needed and add the same while grinding and follow the remaining procedure.( Instead of one cup can add one and half of cups of oats).

Sending this to Priya's CWF- Oats an event Started by Kiran.

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31 RIDGEGOURD DOSA

Ridgegourd/Beerakaya/Peerkangai/ Heerekayi Dosa


Picture sent in by my sister Vimala
Recipe by her friend Lakshmi

Moong Dhal - 2 cups
Raw rice( can use sonamasoori) - a handful
Chillies - 3 or 4 ( red or green chillies)
Garlic - 3 or 4 flakes
Ridgegourd - 1 small( around 2 cups chopped)
Salt as needed


Peel the skin of the ridgegourd( can save that to make chutney/thuvayal).


Wash and soak dhal and rice for 2 hours together. Later grind them with all the ingredients to a paste ( in between coarse and soft). Transfer to a vessel and if needed can also temper with mustard seeds, urad dhal and curry leaves. Heat a griddle and spread as dosas. Serve with any type of chutney.

This is an instant variety of dosas and also healthy. Can substitute ridgegourd with any variety of vegetables and follow the same method.

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48 NEER DOSA(SWEET FILLING)

Neer dosa with sweet filling. Can substitute the filling with any other of your choice. This filling is kids favourite and for sweet lovers.

Neer dosa (for recipe click here)

For the filling:
Sugar
Grated Coconut
Sesame seeds( Roasted and powdered)

Mix the ingredients for the filling in a bowl. Take a dosa and keep the mixture as required. Roll the dosa from one end to the other and serve

I am happy to receive the Honest Scrap award from Priya, Hema, Aysha and Sireesha. Thank you all so much for your encouragement.


I must thank the person who gave me the award and list their blog and link it
I must list 10 honest things about myself
I must put a copy of The Honest Scrap Logo on my blog.
I must select at least 7 other worthy bloggers & list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.


1. I love get togethers.
2. I love experimenting many cuisines.
3. I love shopping and buy many clothes and accessories..
4. I love travelling.
5. I wish to see all the wonders of the world.
6. I want to go back to my college life again.
7. I wake up early no matter whatever time I go to bed.
8. I love chaats and spicy food.
9. Love watching movies and serials.
10. I enjoy festivals and family functions.


I would like to pass this award to

Sushma
Pavithra
Preethi
Parita
Lata Raja
Priti
Ramya
Rekha Shoban
Vrinda
Hari Chandana
Varunavi
Valarmathi
Priya
Jyoti V
Myethreyi
Shama
Sanghi
Sadhana/Muskaan
Somoo
Sarah Naveen
Priya raj
Pari

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27 CHEESE DOSA

Just a friendly reminder that only 2 more days left till the last date for the event. Send in your dosa entries to my "Dosa Corner" event by 31st July.

Cheese Dosa ... perfect for kids and also can be topped with few other ingredients that kids like. It is a just a variation of uttappam/pizza dosa where just cheese has been topped. My son just loves this dosa. You can also add some veggies topped with cheese and fold into half and serve.


Dosa batter - 1 - 1 1/2 ladle
Grated cheese - 2 - 3 tbsp

Heat a tawa/ griddle spread the dosa batter just like you spread your dosa/uttappam but not very thin. When one side is cooked, turn and cook the other side, wait for few seconds and turn back again. Sprinkle some grated cheese all over and wait till the heat of the dosa melts the cheese. Serve as it is or fold into half and serve.

Sending this entry to " Dosa Corner " event hosted by me.


Also sending my other entries for the same event

Ghee roast

Onion Dosa

Carrot Uttappam

Neer Dosa

Vegetable Uttappam

Adai

Pesarattu

Dosa Roll

Rawa Dosa

Akki Rotti

Ragi Rotti

Crispy Dosa 1

Crispy Dosa 2

Ragi Dosa

Egg Dosa

Aappam

Kambu Dosa

Tomato Dosa

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39 PIZZA DOSA

How about a pizza without yeast or flour and baking. Yes this pizza is very simple and can be made just on regular tawa/griddle and no baking :)

A different version of uthappam.

Dosa batter 
Onion - 1 medium chopped into thick pieces
Capsicum/bell pepper - 1 medium chopped into thick pieces( can use multi colored to look color ful)
Mushroonm - 4 chopped into thick pieces
Pine apple - 2 tbsp chopped ( I always like pine apple in my pizzas so added them)
Pizza sauce or tomato sauce/ketchup 1 - 1 1/2 tbsp
Mozarella cheese - 2 tbsp
Oregano leaves - few sprinkles
Salt as needed
Oil for spraying and frying the veggies

Can also add some chopped tomatoes, black olives
 

Heat a tbsp of oil in a pan(can also use olive oil) and add chopped onions and fry till light brown or even less, next add capsicum and fry together for few mts without making them mushy( they have to be crisp and this tastes good), next add in chopped mushroom and fry for 3 - 4 mts. Add salt just enough for them and mix well. Keep aside.

Heat a tawa/griddle ...see that it is not very high on flame. If it gets then reduce flame and pour 2 ladle of batter and spread lightly( it has to to thick just like we pour in for uttappam). Wait for sometime till you see some bubbles on top, next with a spreader/flat ladle spread the sauce all over on top- see that you spread lightly without pressing the dosa,next add the stir fried onions and veggies and pine apple chunks. Spread it along all over and also spread the mozarella cheese on top and oregano leaves. Cover with a lid and cook till done and the cheese melts. Remove and serve as it is or cut with a pizza cutter and serve. Enjoy your pizza dosa.

I am sending this to " Dosa Corner"
hosted by me

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33 TOMATO DOSA AND AN AWARD

Tomato Dosa


Got this recipe from Pavithra . Being a dosa lover and trying a variety of tiffin items wanted to try her method immediately( on the same day for dinner). Her variation was very different than mine and also instant. Usually I used to grind the tomatoes with a small piece of ginger, cumin seeds and fennel seeds. Then mix it with the fermented dosa batter and prepare dosas immediately. This time I tried her method with very little minor changes, that is added 1/2 tsp of fennel seeds and used two types of rice together. It came out too good and hubby dear too had some extra dosa's. Will definitely try this method again sometime (many times) :D

I am posting the recipe again for future reference. You can also check here recipe here :)


Rice - 1 cup ( I used half of raw rice(sona masoori) and half of boiled rice(idli/ponni boiled rice)
Tomato - 2 nice ripe and tangy ones
Red chillies - 3 or 4
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Coconut grated - 1/4 cup
Salt as needed
Oil for spraying

For tempering:
Mustard seeds - few
Hing - a pinch
Curry leaves - few
Oil - 1 tsp

Wash and soak rice for few hours ( 3 - 4 hours). Next transfer it to a mixer or blender along with thickly chopped tomatoes, cumin seeds, fennel seeds, coconut and salt. Grind them to a paste. You can make the batter very dilute but not very watery. Temper it with the tempering ingredients.
Heat a tawa/griddle and pour a ladle full of batter as thin dosas. You cannot spread this batter , so just pour it all the way as dosas. Spray some oil on top and cook till crisp. Turn and cook the other side too. Enjoy your delicious tomato dosa. Thanks Pavithra for this lovely recipe.

Got this award from Ammu of Nature Kitchen . Thanks so much Ammu for passing on this award to me. I am really honored :D

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16 CRISPY DOSA 2

Crispy Dosa 2

Boiled rice - 2 1/2 cups( I have used Ponni boiled rice)
Raw rice - 1 cup( have used sona masoori)
Thick aval/puha - 2 handful
Urad dhal - 3/4 cup
Methi/fenugreek seeds - 1 tbsp

Wash rice and urad dhal together and soak together with methi seeds for 4 - 5 hours... Wash lightly aval/puha and soak for 30 minutes... Grind all these together to a smooth consistency ... remove and add salt .Allow it to ferment overnight. Next day heat a tawa/griddle, take a ladle full of batter and spread as dosas... turn to cook both sides till nice brown... serve with any type of chutney's/sambar and or potato masala/sagu.
For my crispy Dosa 1 recipe

Click here

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15 KAMBU (PEARL MILLET) DOSA

Kambu-Tamil; bajra, Bajri(Marathi), sajje-Hindi & North Indian Languages; sajjalu -(Telugu);

Pearl millet is well adapted to production systems characterized by drought, low soil fertility, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where othe or wheatr cereal crops, such as maize , would not survive.Today pearl millet is grown on over 260,000 km worldwide. It accounts for approximately 50% of the total world production of millets. Pearl millet grain is comparatively high in protein and has a good amino acid balance. It is high in lysine and methionine + cystine levels. It contains twice as much methionine than sorghum, an important trait for organic poultry production. The grain is also comparatively high in fat, and linolenic acid comprises 4% of the total fatty acids.(source wikipedia)

Kambu dosa-This dish is very common in my native. They also used to prepare kambu rice. As a kid never used to like them and used to show funny faces looking at it. We always liked the thin and crispy dosas, and not adai/pesarattu/ragi/kambu dosa's.
For soft kambu dosas

Kambu/peart millet/bajra flour - 2 cups
Urad dhal - 1 cup
Methi/fenugreek seeds - 1 tsp
Salt as needed


Wash and soak urad dhal along with methi seeds for 2 hours. Later grind to a smooth paste.
In a big vessel mix in flour along with water to a batter consistency, add in the urad dhal paste and salt...(or an other way is after you are done grinding with urad dhal to a smooth consistency, add in the flour with little water in the grinder itself and allow it to get mixed in that itself, so run for another couple of minutes...remove and salt) mix well. Allow it to ferment over night. Next day heat a tawa/griddle, take a ladle full of batter and pour in as dosas...spray some oil and turn to cook other side.



For slightly crisp dosas:
Kambu/pearl millet/bajra flour - 1 1/2 cups
Raw rice - 1/2 cup
Urad dhal - 1/2 cup
Methi/fenugreek seeds - 1 tsp

Wash rice and dhal , soak together with methi seeds and followe the same procedure as above.

In India mom and grandma used fresh kambu/pearl millet. They used to soak and grind them. Here in US, we get just the flour. They also come out well.

Sending this entry to Shama's

Grammathu Kaimanam

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2 RED RICE AAPPAM/APPAM

Mom's another recipe of making aappam/appam with red rice...it tastes great and the colour is also beautiful.

Red boiled rice - 1 cup
Raw rice (can use sona masoori) - 1 cup
Urad dhal - 1/4th cup
Fenugreek/mehti seeds - 1 tsp
Cooked rice - 1 cup( can also use 1/2 cup of coconut flakes)
Salt as needed
Aappam kadai/pan


Wash and soak both rice with urad dhal ...also add methi(fenugreek seeds) along with it and soak for at least 4 - 5 hours.


Grind together in a grinder to a fine paste( in the middle of the grinding process add some cooked rice( or coconut grated)- at home usually they add cooked rice, since it is served with coconut milk.

Remove add salt and allow it to ferment overnight...
Heat the appam satti/kadai spray some oil if needed... pour a ladle full of batter.. lift the kadai and just turn the kadai in a circular motion... so the batter gets filled all over... you might see some batter coming back to settle in the bottle... that is common in appam and is required... the centre portion will usually will be thicker.. cover and cook the appam for 1 - 2 minutes... remove slowly and transfer to a plate... serve with coconut milk and or chutney.

Coconut milk:
You can grind fresh coconut and extract milk or can use store bought coconut milk can.. dilute with little water... add little sugar and a pinch of cardamom powder... tastes good.

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5 AAPPAM

Mom's recipe of making aappam/appam at home. It needs a small kadai with a slight flat base called as appa kadai/satti/chatti. Tastes good when served with lightly sweetened coconut milk and chutney/kurma.

Boiled rice - 1 cup( can use idli rice)
Raw rice - 1 cup( can use sona masoori)
Urad dhal - less than 1/2 cup
Methi seeds - 1 tsp
Salt as needed
Cooked rice - 1 cup (or coconut grated 1 cup)

Wash and soak both rice with urad dhal ...also add methi(fenugreek seeds) along with it and soak for at least 4 - 5 hours..
Grind together in a grinder to a fine paste( in the middle of the grinding process add some cooked rice( or coconut grated)- at home usually they add cooked rice, since it is served with coconut milk.
Remove add salt and allow it to ferment overnight...
Heat the appam satti/kadai spray some oil if needed... pour a ladle full of batter.. lift the kadai and just turn the kadai in a circular motion... so the batter gets filled all over... you might see some batter coming back to settle in the bottom... that is common in appam and is required... the centre portion will usually will be thicker.. cover and cook the appam for 1 - 2 minutes... remove slowly and transfer to a plate... serve with coconut milk and or chutney.

Coconut milk:
You can grind fresh coconut and extract milk or can use store bought coconut milk can.. dilute with little water... add little sugar and a pinch of cardamom powder... tastes good.

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18 RAGI DOSA

Ragi/finger millet- Finger millet is especially valuable as it contains the amino acidemethionine.

• Ragi (kannada,Telugu)
• Mandia (Oriya)
• Taidalu (Telangana)
• Kezhvaragu(கேழ்வரகு), Aariyam (Tamil)
• Panjapul or kooravu ([Malayalam])
• Mandua (in some parts of north India)
• Nachani नाचणी / Ragee रागी (Marathi)
• Naglee નાગલી(Gujarati)

To make soft ragi dosa:

Ragi flour - 2 cups
Urad dhal - 1/2 cup
fenugreek seeds - 1/2 tsp
Salt as needed


For crisp ragi dosa:

Ragi flour - 2 1/2 cups
Urad dhal -1/2 cup
Raw rice - 1/2 cup
Fenugreek seeds - 1/2 tsp
Salt as needed.

Wash and soak Urad dhal( raw rice if making crisp ragi dosa along with fenugreek seeds...grind together) ....to it add fenugreek seeds to be saoked along for 1 - 2 hours... later by adding very little water grind urad dhal to a smooth paste. In a mixing bowl take ragi flour and add some water to form a paste like... to it add the ground urad dhal and salt... mix well and allow it to ferment over night...
Heat a tawa/griddle and take a ladle full of dosas and spread... spray some oil on top and cook both sides... serve with any type of chutneys.

In this picture I have tried crispy ragi dosa.

Sending this to JFI-Ragi hosted by Madhuram of Eggless Cooking.

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