Neer Dosa

We went to Sangeetha last week and saw Neer Dosa on menu. I knew that this was Mangalore style dosa, but my MIL said it was similar to Kali Kanji Dosa which is prepared in Nagercoil. Her SIL is from there and every saturday they used to have this dosa with Onion Tomato Chutney. This is the first time we tried this at home.

Aval Aapam

My mother makes these soft and spongy aapams from flattened rice. When my cousins visited us, they used to always request her to prepare this. These were favorites in the family and my mom's trade mark recipe as well.

Adai

Adai is my MILs favorite. But we hardly prepare adai's and this was my first time trying this. Inititally I dint get a proper shape, but after trying 2 of them I got perfect shape and crispy adais.

Ingredients
Onion - 1
Boiled Rice - 1 cup
Raw Rice - 1/2 cup
Gram Dal - 3/4 cup
Toor Dal - 1/4 cup
Full Urad Dal - 1 spoon
Red Chilies - 6-8
Hing - a pinch
Curry Leaves - a little
Salt to taste
Coconut Oil for cooking

Method
Soak rice and dal for an hour in warm water.
Grind the dal to the consistency of a dosa batter along with curry leaves, salt, hing and red chillies.
Add finely chopped onion to the batter and mix well. Add some water if the batter is too thick. Let it rest for 2 hours.
Heat a tawa and pour a laddle full of batter and spread it thin like a pancake/dosa quickly.
Add 1/2 tsp coconut oil around the adai and to the center.
Once crisp, flip it on to the other side and cook on low heat. Make sure you cook on low heat, because the lentils take time to cook.
Serve hot with jaggery and avial.


Bon Appetit!!
Rudra

Onion Wheat Uthappam

Tiffin without idli-dosa batter is troublesome. There's no mixer grinder as well. So decided to make Onion Wheat Uthappam. One fine day when I was running short of the dosa batter my MIL suggested to mix the dosa batter with wheat and prepare dosas. And they turned out well. So today I experimented with Uthappam.

Ingredients
Wheat Flour - 2 cups
Green Chilies - 2 or 3
Onion - 1/2
Salt to taste
Oil for cooking (I prefer gingelly oil)

Method
Mix all the ingredients well, add little amounts of water and mix to get to dosa batter consistency. Make sure there are no lumps in the batter.
Pour a laddle full of batter on the tawa and grease the outer circle with oil. Cook in low heat.
Once crispy, flip to the other side and cook. Serve hot with gun powder and sambar.

Im sending this entry to Radhika's Announcing Let's Cook Series #7 ~ Scrumptious Breakfasts


Bon Appetit!!
Rudra

Rava Dosa

After a tedious walk to KLCC and Petronas Towers we were having blank thoughts on what to prepare for dinner and suddenly my hubby suggested Rava Dosa. Hot Crispy rava dosas are all time favorites almost in every household. So I rang my MIL and got the recipe over skype!!!

Ingredients
Equal portions of Semolina, Maida(All purpose flour) and Rice Flour
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Curd - in a ratio of 1*3 flour : 3/4 curd
Green Chilies - 2
Pepper Corns - a little (optional)
Onions - 1 (optional)
Curry Leaves - a little
Asafoetida - 1 tsp
Salt to taste
Oil for cooking

Method
Mix semolina, rice flour, maida, salt, onions and cumin seeds together.
Heat oil in a pan, add mustard seeds to it and once it splutters; add green chilies, pepper corns, curry leaves, asafoetida and add this to the mixture.
Add battered curd and required amount of water and mix well to get a lump free watery mix. Let it rest for 20 minutes.
Heat the tawa and pour the batter all over the tawa. Donot spread like normal dosas. Add 1/2 tsp of oil to the sides and cook on a low flame fr 5-10 minutes. Once golden brown and crispy flip over to the other side. If the batter becomes thick during the preparation of dosa, add some more water and mix well.
Rava Dosas taste best when served crisp and hot along with chutneys.

Bon Appetit!!
Rudra

Masala Dosa

Whenever we visited a hotel in South India, we used to immediately order masala dosa. Once when my MIL was out of town I thought of preparing masala dosa for my hubby and BILs. Blimey!! It was yummy and they all were in consensus that it was the best dish I ever prepared. So today we prepared this dish for my FIL, who seemed to enjoy every bit.

Ingredients
Idli Dosa Batter
Gingelly Oil for frying
For the masala
Potato - 5
Onion - 2
Green Chilies - 4
Mustard Seeds - 1/4 tbsp
Chana Dal - 1 1/2 tbsp
Asafoetida - 1/4 tbsp
Turmeric Powder - a pinch
Curry Leaves - a little
Coriandeer Leaves - handful
Oil for cooking

Method
Pressure cook potatoes, peel the skin and mash them.
Heat oil in a pan and add mustard seeds, once they splutter add chana dal, green chilies, curry leaves, asafoetida and finely chopped onions and saute well. Once onions are golden brown add a pinch of turmeric and switch off the heat.
Mix this with the mashed potatoes and keep it aside.
Heat tawa and grease it with oil. Pour a ladle of the batter on to the tawa and spread it out evenly into a thin pancake. Pour oil around the dosa and cook till crisp on both sides. Place the potato masala on the center of the dosa and serve hot with chutney and sambar.

Note: For the first dosa, pour the batter in the center and dont spread it. If the tawa gets heated and seasoned, the other dosas will be thin and crispy.

Im sending this to Breakfast Club hosted this month by Scrumptious Sally.


Bon Appetit!!
Rudra