Cucumber Dosa - खीरा दोसा (Cucumber Crepes)

Hello Friends,


Isn't that name intriguing. I know for some of you it is probably a regular thing, but for me, nuh-uh !!! I loved the fact that it had my favorite cucumber and yogurt and it is as simple as that. 


We loved the taste, texture and everything about it. I am so frequently going to make it now as it is so simple to make. Not, a lot of things to remember. Thanks Kadhyaa Blog for such a wonderful recipe.


Without further ado, here is the recipe.


Cucumber Dosa - खीरा दोसा (Cucumber Crepes)

Ingredients
Rice - 1.5 cups rice
Cucumber - 2 medium ones, peeled and chopped  about 1.5-2 cups
Yogurt - 1/2 cup, preferably sour
Coconut - 1/2 cup, grated
Fenugreek Seeds - 1/2 tsp
Salt - per taste
Oil - to cook dosa/crepes
Preparation

• Wash and Soak rice for about 8 hours or preferably overnight.
• Drain it and grind it with the rest of the ingredients (of course except oil).
• Now, heat a non-stick griddle, brush a little oil.
• Once it is piping hot, add about 1/4 cup dosa batter (increase or decrease based on your griddle size) and spread in a thin circle.
• Spray little oil or ghee to cook it till golden on both sides.

Serving
Serve it with your favorite chutney or sambar or a combo of both. Enjoy !!!


I am submitting this to Veggie/Fruit A Month - Cucumber event hosted by Richa and started by me.

That's all for now. Take care till next post.

Corn Meal Rava Dosa for Blog Hop

Hello Friends,


Again late for my Blog Hop entry this week. I was paired with Anu of Anu's Healthy Kitchen. Please do check what other bloggers cooked for this one by clicking on the link of Blog Hop.


Wanted to pick something different and my eyes spotted this. I am like wait, a dosa out of corn, that sounds interested. And, so here I am with her Corn Meal Rava Dosa.


For those who do not know, dosa is a crispy crepe that is made usually with rice and lentil batter. A very gluten free recipe for someone who cannot enjoy usual crepes.


I couldn't believe how normal or regular dosa like it came. My son couldn't tell the difference and neither could I. Same crispiness as if you used rice in it. So, without further ado, here is the recipe.


Corn Meal Rava Dosa

Ingredients
Urad Dal (skinned split black gram) - 1 cup
Idli Rava (cream of rice) - 1 cup
Corn Meal (white or yellow) - 2 cups
Eno Salt - 1 tsp
Baking Soda - 1/2 tsp
Salt - for taste
Oil - for cooking dosas (and not to be mixed in the batter)
Preparation

• Soak Urad Dal for 3-4 hours and grind it to a smooth paste.
• Add idli rava and corn meal to it, mix well. 
• Add water to bring it to dosa or pancake batter consistency.
• Let it sit overnight or for about 8 hours before you use it.
• Now, add the rest of the ingredients (eno, salt and baking soda) and mix well.
• Add more water, if needed.
• Heat a non stick pan.
• Take a spoonful or 2 of the batter, pour it on the tawa and spread it in a circle till it is nice and thin.
• Sprinkle or spray little oil on the sides and on the dosa itself.
• Let it cook on both sides for about 30 seconds or till golden brown or the texture you prefer.
• Enjoy !!!

Serving
Serve it with any sambar or chutneys you like. Make them crispy or soft per you liking.


That's all for now. Take care till next post.

Rava Dosa - रवा दोसा (Semolina Crepes)

Hello Friends,


Here is a wonderful Rava Dosa - रवा दोसा (Semolina Crepes) recipe that I made with the recipe from blog South Indian Home. This is one of my types, as it is instant, quick to bring together and has a crispy texture which my son and hubby love. I have used her recipe as it is, so please follow the link to her recipe and check out the details there.


The only thing I changed here or rather you can say I skipped is adding onions as I was making it for my boy and he doesn't enjoy onion pieces in dosa. We loved the texture, taste and especially the simplicity of it. Please enjoy !!!

This goes to Bookmarked Recipes - Every Tuesday (Volume 53) event of Aipi and Mine.

Thats' all for now. Take care till next post.

Plain Dosa (Rice and Lentils Savory Crepes)

Hello friends,


I am sorry that I am not as regular for last few days. I also want to apologize to the blogger friends whom I follow and try to visit them regularly very religiously. But, I haven't been able to do that due to my busy schedule in last couple of days.


Here is a recipe from my mom. You will be surprised when I tell you that this is the first time I made simple dosa batter from scratch at home, except for Quinoa Dosa, I posted a couple of weeks ago. For those of you who think you cannot make the batter without grinder, let me tell you, you can. I have recently boughy Cuisinart Food Processor and it did the job perfectly for me. My son loves these and now I plan to do it more regularly :)


Plain Dosa (Rice and Lentils Savory Crepes)

Ingredients
Idli rice - 3 cups
Urad dal - 1 cup
Methi/Fenugreek - 1 tbsp
Salt to taste
Preparation

• Rinse and soak rice, dal (add fenugreek to it) for about 4-6 hours (or overnight) separately in plenty of water.
• After soaking well, grind them separately to a smooth batter (by not pouring a lot of water, but a little will be necessary to grind it).
• Mix both the batters now in a bowl where it only fills upto 1/2 or 3/4 along with salt. It is important to leave at least 1/4 of the bowl empty as after fermentation, it will increase in volume and you don't want overflowing batter on your counter.
• Leave the mixed batter for fermentation for upto 8 hours or preferably overnight. I usually soak the rice/dal during afternoon and then grind it before going to sleep, so that next morning it is ready to be used.
• Once the batter is fermented, (you will get the fermentation smell and it would have risen, so you will know) mix it well. Make sure it is of pouring consistency (little thicker than that of pancake)
• Heat the iron griddle at high heat. Once you start seeing smoke, sprinkle little water and oil on the griddle (you will get that hissing sound due to water touching the hot griddle, which would mean that your griddle is ready). Traditionally iron griddle is used, but like me if you do not have iron griddle, feel free to use non-stick and then you don't want it to obviously get smoking hot, so take care of that.
• Pour about 1/4 to 1/2 cup of batter (depending on your griddle size) in the middle of the griddle and spread it using the same cup (if you are using plastic, then take some other spatula) into a circular shape, till it is spread thin. Reduce the heat a little bit (medium-high) and let it cook on each side till golden brown (as you see in the picture).
• Based on how thin you spread, the texture of dosa will vary. 

Serving
Serve it warm out of griddle, with your favorite chutney, sambar or podi or a combination of all 3.

This goes to Bookmarked Recipes - Every Tuesday (Volume 50) event of Aipi and Mine.

That's all for now. Take care till next post.

Mixed Flour Instant Dosa

Hello Friends,

Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies. Today is Final Day 7 and here is my regional special for this day.

I was paired up with Kalyani and as she didn't have any Rajasthani Specials, I chose to pick a traditional South Indian Special and here is an amazing recipe of Mixed Flour Instant Dosa.

It caught my eye as it was an instant one and no need to soak, grind or ferment and all that lengthy process. So, without further ado, here is the recipe.

Mixed Flour Instant Dosa

Ingredients

Maida (All Purpose Flour) - 1 cup

Gehun ka Aata (Whole Wheat Flour) - 1 cup

Sooji (Semolina) - 1 cup

Chawal ka Aata (Rice Flour) - 1 cup

Tempering

Red Chili/Green Chili - 2, broken in pieces (for dry red one) or finely chopped (for green one)

Cumin Seeds - 1 tbsp

Mustard Seeds - 1 tbsp

Asafoetida - 1 pinch

Curry Leaves - a few leaves

Oil - 1 tbsp for tempering and more for making dosa

Preparation

• Mix all dry flours in a big bowl.
• Add 1 tbsp oil in a non-stick pan (small one) and add all tempering ingredients to it.
• Once the seeds start spluttering, mix it in the mixed flour.
• Add enough water and make it into a pouring consistency batter (thinner than pancake).
• Heat griddle till hot.
• Brush the griddle with some oil and then pour a big spoonful (1/4 cup or so) and spread in a circular motion till it is thinly spread like a crepe (it won't be as thin as crepe, but in that shape and motion).
• spray some more oil on the sides and top of it. 
• Cook till you start seeing the dosa separating from the griddle. 
• Flip it and cook it on the other side as well till golden brown.

Serving

Serve it with your favorite chutney or podi.

That's all for now. Do check out what other BM bloggers are doing.

Quinoa Dosa (Quinoa Savory Crepes)

Hello Friends,


I love the Tuesdays when I get to post bookmarked recipes as that means one less recipe in my list and one yummy recipe in a regular list that I make often at home.


This is one such recipe that I found in Denny's blog. Quinoa Dosa (Quinoa Savory Crepes) was a pleasant surprise for me. Honestly, I know you will think wow, but this is the first time I tried making proper dosa from scratch. I mean I make quick dosas like rava dosa and everything, but something which needs soaking of 8 hours, then grinding and fermenting of another 8 hours, is totally out of my league. I so do not have patience. But, after looking at the dosa picture in Denny's blog, I was prepped up to try and wanted to have this one as my first experiment.

Now, for someone who does not have wet grinder like me (like most South Indians usually have at their house), do not fret. You can easily do the grinding in regular mixed and/or food processor. I have Cuisinart food processor (My latest collection of appliances) and I used it successfully in making fine batter of the ingredients. 


Another thing, as I mentioned above, I don't make dosa/idli batter at home, so did not have Idli rice or parboiled rice that usually is used or even brown rice that Denny used. So, I went for my usual Sona Masoori varity of white rice and the dosa came absolutely fine, crispy. I could not tell the difference, but I am sure experts will be able to. But, for a novice like me, I was happy with my results :)


I used Denny's recipe as it is, so not going to repeat it further here. Please check the recipe here.


We had this dosa with Mango - Peanut - Cilantro Chutney, I posted in another post.


This goes to Bookmarked Recipes - Every Tuesday (Volume 44) event of Aipi and Mine.

That's all for now. Take care till next post.

Adai - दाल दोसा (Rice and Lentil Crepes)

Hello Friends,

Here is a nice recipe that I learnt from my friend Raji. It is such a blessing to have these recipes for vegetarians like us who solely depend on lentils or beans for our daily doses of protein. This is such a healthy lunch/dinner or even snack at times. And, I specially varieties of crepes (dosa) like these as they don't need any overnight soaking and fermenting and are quick to prepare and still super yummy to taste.

Adai - दाल दोसा (Rice and Lentil Crepes)

Ingredients

To Soak

Rice - 1 cup

Chana Dal  - 1 cup

Toor dal - 1/2 cup

Yellow Moong dal - 1/2 cup

Urad dal - 1/2 cup

Dry Whole Red Chilies - 4-5 or as per your taste

To Grind

Coconut - 1/2 cup

Hing (Asefoetida) - 2-3 pinches

Salt - as per taste

To Garnish

Onions - 1 cup, finely chopped

Cilantro - 1/2 cup, finely chopped

Preparation

• Soak the ingredients under "To Soak" in enough water (to cover and about 1-2 inches on the top, meaning such that it is always soaked all the time) for 3-4 hours.
• Drain and grind with things listed under "To Grind" coarsely. It is to remain coarse and not very smooth. 
• Make sure the batter is not very thin, it has to be that of cake batter or even a little thicker. You can always thin it when making crepes, if it seems too thick.
• Now, there are 2 options, some people like to add garnishing in the batter and then make crepes or you can add garnishing after spreading the crepe. It is just that after adding onions in the batter, it gets little difficult to spread on the griddle.
• Put a non-stick the griddle on the heat and let it heat completely before you make dosa. Adjust the seasoning and batter consistency.
• Take about 1/2 or so cupful of batter and spread it evenly in a circle on the griddle. Remember it usually doesn't get as thin as your other regular dosas/crepes. 
• If you did not add onion/cilantro in the batter, this is the time to spread it on the dosa and press it hard in the batter such that when you flip it, onion pieces don't get loose.
• Add a little of oil, just to make it extra crispier. But, if you are health conscious, you can totally skip it.
• Cook it nicely till golden brown on both sides.

Serving

This can be served warm with any kind of chutneys or nut/lentil powders or any combination of both.

I am sending this to MLLA # 32 hosted by Sandhya's Kitchen and started by Susan.

That's all for now. Take care till next post.

Pesarattu - Moong Bean Dosa (Crepes)

Hello friends,


Here is one of the very healthy things to do with Moong Dal (Lentils/Beans). It is a very famour Andhra Dosa (Crepes) called Pesarattu. I love them. They are very healthy and very filling too. And, here is how I make them.


Pesarattu - Moong Dal Dosa - मूंग दाल दोसा (Mung Bean Crepes)

Ingredients
Whole Moong Dal (Green Moong Bean) - 1 cup (Washed and Soaked in water for 7-8 hours)
Adrakh (Ginger) - 2 inch piece, chopped in rough pieces
Hari Mirch (Green Chilies) - 2-3 (or as per your liking)
Salt - as per taste
Onion - 1/2 cup finely chopped
Oil - Anykind, for making dosas (crepes)
Preparation

• Grind everything together except onion.
• Now, there are 2 ways of using onion in this thing. You can either mix chopped onion in the dosa batter itself or use it as a stuffing after the dosa is made.
• To reduce my work, I mixed it in the batter itself.
• Now, heat a non-stick griddle.
• Sprinkle very little oil (as it is non-stick griddle already).
• Take a big spoonful of (I use the steel one with the round bottom) the batter, pour it on the griddle and spread it in a big circle (go as think as you can, don't overdo, or it would not come out of the griddle). Sprinke little on the dosa and on the sides as well (very little).
• Depending on the heat of your stove, it will be take 30-60 seconds to golden brown and then you can flip it and roast the other side for few more seconds. You don't need to roast this side for that long.
• Now, flip it back so that the more golden brown part is on the bottom. This is where you will stuff onions if you haven't already mixed it in the batter.
• Cover the dosa in half (just like in the picture).

Serving
Serve the dosa warm with your favorite chutney or sambar or both, as you like :) I will post the chutney recipe later, for the one that you see in the picture. 


I am sending this to my own MLLA # 30 which was started by Susan.

That's all for now. Take care till next post.