Showing posts with label Dosa. Show all posts
Showing posts with label Dosa. Show all posts
Saturday, 6 September 2014
Instant Wheat Butter Dosa
Are you busy mom or working women or a busy professional? looking for instant yet healthy recipes, then this is just for you Instant Wheat Butter Dosa. How to prepare instant wheat flour Dosa !! You have a guest and you are in confusion that what to do for them and serve. Then this Instant wheat flour Dosa will be better. Yeah with less ingredients you can make it within 10 minutes.
Ingredients for Instant Wheat Butter Dosa :
1 cup Wheat flour
1/2 cup Butter Milk
1 pinch Baking Powder
1 pinch Baking Powder
2 tbsp Butter
Salt to Taste
Water as required
Water as required
Melted Butter for making Dosas
Chutney powder to spreed on Dosas (Optional)
To prepare Instant Wheat Butter Dosa :
1. Take a bowl add wheat flour, salt, butter, baking powder, mix this well.
2. Add butter milk. and water mix this like a dosa batter.
3. Heat the non stick dosa pan and pour the dosa batter on and spread it. apply some butter, spread some Chutney powder and let it cook for some time. Don't flip the dosas to maintain crispness.
4. A quick, nutritious, instant and no fermentation dosa ready. Serve this Dosa with your favorite chutney and Sambar.
Health Benefits of Wheat:
1. Controls Obesity (especially in women)
2. Improves body metabolism
3. Prevents Childhood Asthma
4. Protective Against Breast Cancer
5. Improves Cardiovascular System in Postmenopausal Women
6. Prevents Heart Attack
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Plain Dosa / Sada Dose
Plain Dosa / Sada Dose is fast and easy to cook. This page would talk only about how to make plain dosa. Plain Dosa / Sada Dose is a simple breakfast recipe made with white gram dal and rice. Dosas recipe is one of the famous south Indian breakfast dishes. If you are looking for recipes for Dosa which is crispy and tasty then you visited the right page. This Plain Dosa / Sada Dose is a main dish which could be used along with side dishes like PenutChutney, Pudina Chutney, Coconut Chutney or any other chutney varieties or with any Chutney podi mixed with ghee.
Ingredients for Plain Dosa /
Sada Dose :
2 cup Idli_Dosa Batter
Oil to cook dosas
To prepare Plain Dosa / Sada
Dose :
1. Heat a non-stick Dosa pan or Iron tawa. Add ¼ spoon of oil and
rub with onion. This process would prevent dosa from sticking to the tawa.
2. Pour a ladle of batter in the center of tawa and spread it in a
circular motion.
3. Drizzle some oil around the Dosa and across the Dosa.
4. Once the Dosa start getting golden color, flip it over to the
other side and cook well and turn it back.
5. Serve hot with any side dishes like Penut Chutney, PudinaChutney, Coconut Chutney or any other chutney varieties or with any Chutneypodi mixed with ghee.
So try this recipe and
write back to us…We love to hear from you.
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Wednesday, 3 September 2014
About Idli_Dosa Batter .... Kitchen Basics
In my home Idli_Dosa batter is made once a week and Idli is made immediately after the first round of fermenting. Idlis only made an appearance the day after the batter was ground. From day two onwards, it will be dosa time - soft, fluffy and slight thick for small Kids, roasted and crisp for all of us. This would go on for about 4 days until the next round of batter was made. Sometime Dosa is prepared for dinner too with different kinds of chutneys and side dishes.
NOTES and FAQs:
1. Dosa is white even after it
is cooked. Why?
Couple of reasons are - Batter
is too cold - just bring it to room temperature before making. Cold batter
would yield hard idlis and rubbery dosas. or, the proportion of rice in Batter
is too high. Adjust proportions to make the Batter. Adding too much dal in
batter will contribute to dosas that are too red in colour. Adjust accordingly
while grinding next batch.
2. Dosa batter grainy. Why?
To get smooth consistency
Batter remember to soak the rice and dal for enough time and grind it to a very
smooth consistency before fermenting. An Indian mixie is good to make small
quantities. A wet grinder is obviously the best option for making Idli_Dosa
batter at home.
3.Why does Dosa stick to the
pan?
·
Use a well-greased pan - if your tawa is new, you need to season
it to make sure it's ready to make dosas. Using a non stick pan works but , the
dosas turn out bit dry compared to tawa. Use a pre-seasoned iron tawa and it
will be fine.
·
Also, Keep one tawa exclusively for dosa, never use a dosa tawa to
make rotis.
·
Grease Dosa pan properly, by using anything you can dip into oil -
like a piece of onion, potato, a wooden spoon, etc. Dip into the oil and rub
generously all over the tawa. So always grease tawa fully and don't pour the
oil before spreading dosa.
·
Batter is too old and sour. That's another reason why it would
stick to the pan.
4. How to ferment Idli_Dosa
batter in a cold place?
The best option to ferment in
cold country is to leave the batter in a bowl covered with a plate in the oven
with the light turned on. Do not turn on the oven itself. The heat from the
light is enough to give it that extra push. It also helps if you mix the batter
for 2-3 mins with your hand before keeping the Batter for fermentation.
5. How much salt need to add to
the dosa batter?
I actually don't measure salt.
Add required amount of salt and you can taste the batter and see if it seems
salty enough. Adding enough salt is important for right amount of fermentation.
6. Why are my Idlis hard?
Because of two reasons. Cold
batter or too less urad dhal. The batter should always be in room temperature
before making Idlis or Dosas. The urad dhal should be ground to fluffy
consistency to make soft idlis. If the ground urad dhal batter is tight it would
lead to hard idlis. Having said that, do not add water to make it loose. It
doesn't work that way. Adding water little by little while grinding gives the
fluffy cloud like consistency.
7. Why are my dosas not crispy/
Why are my dosas are white?
There are two known reasons for
this. First, the batter should have fermented well and slightly sour (compared
to idly) for crisp golden dosas. Second, the batter should be in room
temperature for golden dosas.
8. Dosas are very sour. Why?
Batter is over-fermented or too old. If you have some Ragi flour or wheat flour, add it to the old batter and make Instant Ragi Dosas or semi-wheat dosas. Another trick is to add equal amounts of fresh batter and make dosas.
9. How do I use store-bought Idli_Dosa batter?
The quality of store-bought batter really varies a lot. With different brands we usually have different experiences. One thing that's common is, although they all claim to also make good idlis, they don't. So don't waste your time making idlis with store-bought batter. To prepare Dosas, add some water to bring it to the right consistency. Use up all batter within 3 days, they don't last as much as homemade batter.
10. What about variations to
the Idli_dosa batter - like adding poha, Ragi, Saagu, cooked rice, quinoa,
brown rice, etc?
U can find different variations
of Dosa and Idlies in my blog for recipes plz click the following links.
For Dosa variations
For Idli variations http://savispassions.blogspot.sg/search/label/Idli
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Saturday, 23 August 2014
Mentya Dose / Fenugreek Dosa
A Mentya / Fenugreek seed has lot of medicinal values. They improve digestion, prevent constipation, gastritis, reduce cholesterol and blood sugar levels. In India Fenugreek seeds are also traditionally used to enhance milk production in lactating mothers. As the name suggests, Mentya / Fenugreek seeds are the star ingredients of this Mentya Dose / Fenugreek Dosa. Easy to prepare and healthy to eat.
Ingredients for Mentya Dose / Fenugreek Dosa :
2 cups Rice
1/4 cup Mentya/ Fenugreek seeds
Salt or as per taste
Oil for making Dosa
To prepare Mentya Dose / Fenugreek Dosa :
1. Wash and Soak both Mentya / Fenugreek Seeds and Rice separately for min 4 hrs.
2. Now grind only Mentya / Fenugreek Seeds with water in a grinder or mixer for about 5-10mins. Batter will become fluffy and little smooth. Then add the rice with the required quantity of water. Grind both the ingredients together to get a smooth batter. Ferment this batter for overnight.
3. In the morning, take fermented batter, add salt and water if required and mix well using a laddle.
4. Heat a tawa and spread one ladle-full of batter into a dosa. Spread it thicker to get soft dosa, it's entirely up to you. Drizzle with some oil cover it and cook. Turn the dosa and cook without covering.
5. Super soft and healthy Mentya Dose / Fenugreek Dosa is ready. Serve hot with ghee and chutney or chutney pudi or sambar.
Tips / Notes:
· In the morning , to the fermented batter, you can add jaggery powder and make sweet Mentya Dose / Fenugreek Dosa.
· This dosa would be super soft because of extra quantity fenugreek seeds. In case for some reasons, your dosas are sticky, you are having problem making them or taking off from tawa , don't panic, add some rice flour to the batter and mix well.
· u can add chopped veggies to formented batter and can prepare Vegitable Mentya Dose / Fenugreek Dosa.
· In the morning , to the fermented batter, you can add jaggery powder and make sweet Mentya Dose / Fenugreek Dosa.
· This dosa would be super soft because of extra quantity fenugreek seeds. In case for some reasons, your dosas are sticky, you are having problem making them or taking off from tawa , don't panic, add some rice flour to the batter and mix well.
· u can add chopped veggies to formented batter and can prepare Vegitable Mentya Dose / Fenugreek Dosa.
Health Benefits :
Increase breast milk production
Induce and ease child birth
Ease women’s health problems
Reduce cholesterol & Control diabetes
Cure acid reflux or heartburn
Lose weight by suppressing appetite
Beauty product
Fenugreek can be an excellent ingredient for your home-made beauty product. Fenugreek can be used in face packs to help prevent blackheads, pimples, wrinkles, etc. Washing your face with water boiled with fenugreek seeds or applying a paste of fresh fenugreek leaves for twenty minutes on your face can work wonders for your skin.
Solution to hair problems
Using fenugreek as a part of your diet or as a paste to directly apply on your hair makes your hair shiny and Black. Massaging your head everyday with boiled fenugreek seeds soaked overnight in coconut oil can be an excellent remedy for thinning of hair and hair fall.
So try this recipe and write back to us…We love to hear from you.
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Monday, 4 August 2014
Basic RICE AND DAL ADAI
Basic Rice and Dal Adai is a very popular south Indian breakfast dish served with coconut chutney. Adai is made of lentils and rice. It is usually prepared for breakfast and is filling and healthier than dosa. It is a comfort food which is enjoyed by everyone of all ages. These Adais tasts when had with coconutchutney. So do try this recipe I promise u'r kids are going to love them a lot.....
Ingredients for Basic Rice and Dal Adai :
1 cup Rice
1 tbsp Tur Daal
1 tbsp Channa Dal
3 whole Red chillies
2 string Curry leaves
1 pinch Hing / Asafoetida
Salt as per taste
Oil to prepare Adai
To prepare Basic Rice and Dal Adai :
1. Take a bowl add Rice, Tur daal, Channa daal and wash with water.
2. For this add red chilly, curry leaves, salt, hing, add water little more than rice, and soak it over night (or) at least 4 hours, then put it into the blender and make a coarse and thicker batter.
3. Heat Oil in a griddle, Once the oil is hot enough pour the batter on it and spread the batter, (Compare to dosa, Adai is slightly thicker) and make some holes on the Adai and pour the oil, and put the lid on and let it cook for 2 minutes in a slow flame till it is crispy. Turn and cook on the other side with out the lid for 1 more min.
4. Serve this hot ADAI with butter and coconut chutney.
Tips / Notes :
· U can adjust the rice and dal quantities as per your requirement.
· If u want crispy Adai then increase the rice quantity.
· If u want soft Adai then increase the Dals quantity.
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Saturday, 26 July 2014
Set Dosa / Set Dose
Breakfast is an important meal of the day. That keeps us throughout the day active. So let us talk about filling and nutritious tiffin in the morning - Set Dosa / Set Dose is fast and easy to cook. This page would talk only about how to make Set Dosa / Set Dose. It’s a simple breakfast recipe made with white gram dal and rice. Dosa recipe is one of the famous south Indian breakfast dishes. If you are looking for recipes for Dosa which is spongy, soft, small to attract children and tasty, then you visited the right page. This Set Dosa / Set Dose is a main dish which could be served along with side dishes like PenutChutney, Pudina Chutney, Coconut Chutney, Vegetable Sag or any other chutney varieties or with any Chutney podi mixed with ghee.
Ingredients for Set Dosa / Set Dose :
2 cup Idli_Dosa Batter
Oil to cook dosas
To prepare Set Dosa / Set Dose :
1. Heat a non-stick Dosa pan or Iron tawa. Add ¼ spoon of oil and rub with onion. This process would prevent dosa from sticking to the tawa.
2. Pour a ladle of batter in the center of tawa and spread 4 to 5 inch circle in a circular motion. Cover it with lid and let it cook for few seconds. Pores will start to form.
3. Drizzle some oil around the Dosa and across the Dosa. Flip it over to the other side and cook well. Repeat the same process with rest of the batter.
4. Set Dosa / Set Dose is ready to serve. Serve hot with any side dish like Penut Chutney, PudinaChutney, Coconut Chutney, Vegetable Sag or any other chutney varieties or with any Chutneypodi mixed with ghee.
So try this recipe and write back to us…We love to hear from you.
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Tuesday, 22 July 2014
Avalakki Set Dosa / Poha Set Dosa / Beaten Rice Set Dosa
Avalakki / Poha / Beaten Rice set Dosa is a very famous South Indian breakfast. It also makes for nice evening tiffin that goes well with any chutney. The batter is prepared using Rice, Poha and Curd (Yogurt) without using Udad dal.
Ingredients for Avalakki / Poha / Beaten Rice set Dosa :
1 cup Raw-rice
1 cup Idli Rice
1 cup Beaten rice / Avalakki / Poha
1 cup Curd(yougurt)
Water to grind the Batter
Water to grind the Batter
Oil to prepare Dosa
To prepare Avalakki / Poha / Beaten Rice set Dosa :
1. Wash both the rice in running water for 2-3 times and soak it for 4-5 hours.
2. Wash the Beaten rice / Avalakki / Poha in a running water for 2-3 times and soak it with water and curd for 4-5 hours or add the curd while grinding the batter.
3. Make dosa bater by adding soaked Rice and avalakki and grind it into a fine paste and put into a large bowl.
4. Let it ferment for overnight. Fermentation is the key part here. When you open the lid you must smell sourness which indicates a well fermented batter.
5. Before preparing Dosa add salt to the batter and mix well. (If required can add cooking soda)
6. Heat a non-stick dosa pan and apply the oil. Once the oil is hot enough pour the batter on it and spread the size of set dosas (do not spread like normal dosa, it should be very thick) and pour the oil, and put the lid on and let it cook for 2 minutes in a slow flame. Turn and cook on the other side without the lid for 1 more min.
7. Homemade Avalakki / Poha / Beaten Rice set Dosa is ready to serve. Serve it with any choice of your chutney.
So try this recipe and write back to us…We love to hear from you.
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Sunday, 20 July 2014
Instant OATS ADAI
Instant OATS Adai is a very healthy Indian breakfast dish served with coconut chutney. Adai is made of Oats, tomatoes, onions and some basic Indian spices. It is usually prepared for breakfast and is filling and healthier than dosa. It is a comfort food which is enjoyed by everyone of all ages. These Adais tasts when had with Tomato Sauce or Coconut chutney. So do try this recipe I promise u'r kids are going to love them a lot.....
Ingredients for Instant OATS Adai :
2 cup Oats
1/4 cup Semolina / Rawa
1/4 cup Rice flour
2 small onions finely chopped
2 small Tomatoes finely chopped
2 Carrots grated
1 tsp Coriander powder
1 tsp Red chilli powder
Salt as per taste
Oil to prepare Adai
Water to make batter
To prepare Instant OATS Adai :
1. Take a bowl add OATS, Semolina / Rawa, Rice flour, Onions, Tomatoes, Carrots, Coriander powder, Red chilli powder and Salt and mix well. and add required amount of water to make dosa batter consistency.
2. For this add required amount of water to make coarse and thicker batter consistency.
3. Heat a non stik dosa pan and apply the oil. Once the oil is hot enough pour the batter on it and spread the batter, (Compare to dosa OATS Adai is slightly thicker) and make some holes on the Adai and pour the oil, and put the lid on and let it cook for 2 minutes in a slow flame. Turn and cook on the other side with out the lid for 1 more min.
4. Serve this hot OATS Adai with Tomato Sauce or Coconut chutney.
Tips / Notes :
- U can adjust the Semolina / Rawa and Rice flour quantities as per your requirement.
- U can add Green chillies instead of red chilli powder.
- U can add whole black pepper to make more spice and tastier OATS Adai.
Health Benefits of OATS:
1. Low calorie food; stops cravings.
2. Provides high levels of fiber, low levels of fat, and high levels of protein.
3. Stabilizes blood sugar and reduces risk of diabetes (type 2)
4. Removes your bad cholesterol (without affecting your good cholesterol).
5. Gluten-free safe.
6. Contains lignans which protect against heart disease and cancer.
7. Contains unique antioxidants beneficial for heart disease.
8. Protects against heart failure.
8. Protects against heart failure.
9. Enhances immune response to disease.
So try this recipe and write back to us…We love to hear from you.
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Friday, 18 July 2014
Idli - Dosa Batter .... Kitchen Basics
Well Idli – Dosa batter is something that comes in handy on busy days. You can prepare batter for some 3-4 days and you are well in a meal within 10 mins. To prepare this you have to plan it well because you need almost a whole day for soaking and a whole night for fermenting. But trust me once u make this batter your life will become more easier for next 3 to 4 days to prepare breakfast or dinner.
Ingredients for Idli - Dosa Batter :
2 cup Idli Rice
2 cup normal rice
1 cup whole black gram (urad dal, skinned)
½ cup Beaten Rice / Poha
½ cup sago/sabudana
2 tsp Fenugreek Seeds
Salt as per Taste
Water to grind the batter
To prepare Idli - Dosa Batter :
1. Soak the Black gram / udad dal and Fenugreek seeds together in a bow and the rice separately in another bowl for at least 4 hours.
2. Soak the Beaten Rice / Poha and sago / sabudana together in a bowl for just ½hr before grinding.
3. You can either use Mixie or wet grinder to grind the Batter. I used wet grinder for making it.
4. First grind Black gram / udad dal and Fenugreek seeds mixture by adding required amount of water by checking frequently start with a glass of water. It takes 15 to 20 min to grind the udad dal.
5. Switch off the wet grinder add Rice, Beaten Rice / Poha and sago/sabudana together to dal batter ad start grinding by adding required amount of water by checking frequently. When the rice is almost grind ed transfer it to a big container.
6. Set the batter to ferment overnight. Mix the batter well and take out the required amount of batter and add salt to it and mix well to prepare Idli or Dosa. Keep the remaining batter in the refrigerator. When ever need to use the refrigerated batter add salt to it and make Idli or Dosa by using the same.
Tips / Notes:
- For entire Batter u can add salt before fermentation. But I prefer to add salt before using the batter to avoid further fast fermentation process. (when u keep in the fridge it gets forment too)
- U can grind dals and rice separately. But I prefer to grind together.
- If more Fenugreek seeds are added batter color won’t be white.
- First day use this batter to prepare Idli.
- From second day prepare dosa by adding required amount of water.
- If you are in Cold country, it won’t ferment, so leave it in your oven with the oven lights on. This will help the batter to ferment well.
- U can prepare Idli_Dosa batter by omitting sago/sabudana and Beaten Rice / Poha.
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Tuesday, 10 June 2014
Ragi Dosa Using Left over Idli Batter
Are u thinking what to do with leftover Idli batter? Here comesan an easy and helthy breakfast recipe Ragi dosa by using leftover Idli Batter. Ragi is rich in calcium, protein, iron and is also a good sourcof fiber. Its also good for diabetic patients and also for the people suffering from high cholesterol.
Ingredients for Ragi Dosa Using Left over Idli Batter :
Left over Idlibatter - 1 cup
Ragi Flour - 1 cup
Salt to taste
Few drops of Oil for greasing
Salt to taste
Few drops of Oil for greasing
To prepare Ragi Dosa Using Left over Idli Batter :
1. Mix Ragi flour, salt and required amount of water to left over Idli batter to make dosa bater consistency and mix the dosa batter till no lumps are formed.
2. Now take a nonstick dosa pan, heat it and pour a small cup of dosa batter in the middle and spread it. Fry it by applying oil on the edges and turn around.
3. Serve hot with palli chutney /Ginger chutney / Tomato chutney / Coconut chutney and Sambar.
Tips / Notes:
· Ragi Dosa tastes great when served hot and made very thin.
· You can also prepare Ragi dosa with left over dosa batter instead of leftover Idli Batter and call it as instant Ragi Dosa.
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