Yogurt Dosa (Perugu Doselu)

Y for yogurt, yam, yellow dal what else will come under Y. This yogurt dosas recipe I got from my mother. She used to make this dosas with rice flour, which she used to soak rice in the night. Next day morning drain all the water, dry in the shade for one hour. Grind this rice in to a fine powder and soak flattened rice in curd grind in to smooth paste. Mix this paste with rice flour, add enough water to make a dosa batter and make dosa. In the place of oil you cann use ghee for frying the dosas to make them more flavor full. Best combination for this dosa is errakaram or ulli pachadi or pandu mirapakaya pachadi. so lets check the recipe Y for Yogurt dosa ( Perugu Dosalu.).
INGREDIENTS:----
Rice  ----   250 gms
Flattened rice ---  150 gms
Yogurt ---  1 cup
Fenugreek seed ---  1 tea sp
Salt to taste
 Oil for frying or ghee
METHOD:---
1. Wash and soak rice, flattened riec with fenugreek seeds for 12 hours
2. After 12 hours grind rice, flattened rice, fenugreek seeds, grind like a dosa batter.
Don't add lot's of water because we are going to add curd.
3. Add curd, salt to taste mix well, adjust water to mak a consistency like dosa batter.
4. Heat a pan, pour a ladle full batter and spread like a circle, cover with a lid, cook for 4 minutes in a low heat.
5. Cook only on side no need flip the dosa, remove from pan serve with errakaram or onion chutney.
If any left over batter grind 1 onion and few green chillis in to a coarse paste. add this paste to the leftover batter mix well and make oothappam like dosa next morning.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Wheat flour Dosa ( Sweet and Savory)

Recipe with W my plan is to make wood apple chutney. I brought two wood apple s, when I break and tasted they are bitter so that plan was dropped. After a long search I decided to make a recipe with wheat. When I gone trough my recipe index in wheat recipes I didn't posted wheat dosa. Surprisingly that is my favorite breakfast I didn't post it till to day. Ok no problem will post it now, so let's check the recipe. This is my recipe with W for Wheat flour dosa...... 
INGREDIENTS:--

Wheat flour  --- 1 cup

Rice flour  ----  1/4 cup
Onion  ---- 1 medium chopped
Green chillis ----   2 chopped
A few curry leaves
Salt to taste
Curd    ----  1/2 cup or butter milk 1 cup
Cumin seeds -- 1 tab sp
Oil  ---   for frying the dosas
METHOD:---
1. Take wheat flour, rice flour, onions, green chillies, cumin seeds, salt to taste, curd or butter milk ( if you are using curd then add 1 cup of water and dilute the curd and mix  the batter).
2. Mix well to make batter like dosa batter or a pancake batter.
3. Heat a dosa pan or griddle pour a laddle full of wheat flour batter and spread in to circle.
4. Drizele with a 1/2 tea sp of oil on the edges cook in a medium heat for few seconds then flip the wheat flour dosa other side and cook for few seconds.
5. remove the wheat flour dosa from the pan and serve hot woth any chutney you like. FOR SWEET WHEAT FLOUR DOSAS:---INGREDIENTS:---

Wheat flour  ----  1 cup
Rice flour  ---  1/4 cup
Sugar or jaggery powder   ---  1/2 cup or you can adjust according to your taste.
Cardamom powder  --- 1/2 tea sp
Water   --- 1 and half cup
Oil for frying the dosas
METHOD:---
1. Mix all the ingredients in a mixing bowl and make batter like dosa batter or pan cake batter.
2. Pour 1 ladle full of sweet wheat flour batter on griddle and spread like a circle.
3. Drizzle oil on the edges and cook for few second then flip and cook for few more seconds.
Remove and serve
You can serve this sweet wheat dosas with grated coconut or any syrup or with honey or any thing you like.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Chocolate Dosa

Dosa is one of the most favorite breakfast in Indian cuisine. Normally we make savory dosa but we have some sweet dosa recipes too. We make a few verities of dosas with different combinations of flours. But a common dosa batter is made with rice and urad dal right. Now to day my recipe for the final day of this week BM is a sweet dosa. We make sweet dosa with Whole wheat flour and jaggery  or sugar and garnish with grated fresh coconut. Now I am going to give twist to that sweet dosa with  my favorite ingredient Chocolate.
                                                                        After I finish making this chocolate dosa I realise that only coco powder will give a light color and mild flavor to the dosa. If you like can add two tab sp of chocolate sauce or melted chocolate to the batter, That will give more chocolate flavor to the dosa. You can spread some chocolate sauce or nutella on top and roll it and can make a lunch box or snack box for your kid. Let's check the recipe.
INGREDIENTS:--
FOR JAGGERY WATER:-- You would like to use jaggery for this sweet dosa. Take 1/2 cup grated jaggery in a bowl  add 1 and half cup water and mix well to dissolve jaggery then strain the jaggery water
Wheat flour---   1 cup
Rice flour  --- 2 tab sp
Coco powder   ---- 4 tab sp
A pinch of salt
Ghee for frying
METHOD:--
1. Mix wheat flour, rice flour, coco powder, a pinch of salt mix well to combine every thing.
2. Add jaggery water to flour mix and whisk well to make batter, This batter should be like a pan cake batter.
3. Heat a dosa pan, pour a laddle sweet dosa batter and spread it like a circle drizele  a tea sp of ghee on the sides cover and cook foe a few seconds in a medium heat then flip the dosa other side and cook for few seconds.
Remove from pan and serv hot as a snack or pack it for snack box.
If you like can add some chopped nuts to this dosa batter
This is my Third post for Blogging Marathon 29th edition under Indian Fusion With Chocolate theme let's check other BM members recipes here

Ragi Dosa

I have chosen 30 Minute meal as my first week theme for Blogging Marathon 19th edition. 30 minute meal is a theme in which we have to make a full meal with in 30 minutes. There are many recipes that we can cook in 30 minutes. If we have all ingredients in hand, cooking a dish with in 30 minutes is not a difficult job. But that depends on the recipe if the recipe calls for soaking or pre heating only that recipe takes extra time. This cooking time depends on the quantity too. If you have an idea what to cook for your meal then 30 minutes is more then enough to make a dish. All most every vegetable takes 15 to 20 minutes time to cook, rest of the time you can use for chopping and grinding the masalas. This is my experience and my view, what about you?.
                                             Last week i am really busy with varalakshmi puja and some personal work so that i did not grind any idli or dosa batter. Every day I thought of soaking rice and dal for idli, dosa batter, by the end of the day will be tired and leave that idea for that day. I made instant break fast recipes like this ragi dosa for this whole week. These instant dosa recipes are very help full when we are busy. It takes just 5 minutes to make the batter and with in 10 minutes you can serve delicious and healthy dosa with chutney. No need of soaking, grinding just mix all ingredients and your batter is ready to make dosas. For this dosas i made an instant chutney which is my favorite. My Grand mother (nanamma, fathers mother) used to make this instant chutney when she is with lack of time. Hope you all enjoy these two easy to make recipes, here they are....
INGREDIENTS:----    
Ragi flour ---  1 cup
Rice flour --- 3/4 cup
Wheat flour --- 1/4 cup
Onion --- 1 big finely choped
Green chillies  --- 3 finely choped
Curry leaves  --- 12 leaves finely choped
Cumin seeds  --- 1 tea sp
Salt ---  1/2 tea sp or according to your taste
Sour curd(yogurt) --- 2 tab sp
Water  --- 1 cup
Oil  ---  1/4 cup for frying dosas
Let's check how to make Ragi dosa:---
1. Take wheat flour, rice flour, ragi flour, sour curd,choped green chillis, choped onion, choped curry leaves, cumin seeds, salt  and add 1 cup water and mix well to make a batter. If you feel the batter is thick you can add more water to make the batter in to a perfect consistence.
2. This batter should be like pan cake batter(dosa batter). You can use any finely choped leaf vegetables like spinach, cabbage or grated carrot to this batter.
3. Check the seasoning(salt) and adjust.
4. Heat a dosa pan spray little oil and wipe with a kitchen towel.

5. Now pour a laddle full rage flour batter on the hot dosa pan and spread in to a circle.
6. Sprinkle 1 tea sp oil on the edges cook for few minutes and flip the dosa other side and cook for few more minutes.
Remove the ragi dosa from the pan and serve with coconut chutney  or any other chutney you like.

FOR CHUTNEY:---
Any pickle -- 1 tab sp (can use mango pickle (avakaya , magaya) but I used red chilli pickle(pandumirapakaya pachadi) gongura pickle don't taste good for this chutney).
Curd (yogurt) ---- 3 tab sp
Onion --- 1 medium finely choped
Oil --- 1 tea sp
Mustard seeds --- 1/4 tea sp
Cumin seeds -- 1/4 tea sp
Urad dal --- 1/2 tea sp
Curry leaves -- 7 leaves
1. Take pickle, yogurt, chopped onion in a bowl mix well.
2. Heat oil in a small pan add mustard seeds, urad dal, cuminseeds, curry leaves let them fry for a while and add to pickle mixture, mix well.
Serve with idli, dosa and pongali.
This is my first recipe with the theme of 30 minutes meal for blogging marathon 19 th edition at Vallis spice your life lets check blogging marathon page
And this goes to Valli's 30 minute meal mela at cooking4allseasons

Dosa

Making Dosa is a common thing in every South Indian house. there are many varieties of dosas with different flours and flavors. Normaly in Tamilnadu and Karnataka people use par boiled rice to make dosas. This parboiled rice give a fluffy texture to dosa and when you spread this batter very thin these dosas will turn in to very crisp. In Andhra pradesh we use raw rice to make dosas. With this raw rice dosas won't turn that much crisp like parboiled rice dosas. You can make soft dosas with this raw rice batter.

                                        Normally we soak rice and urad dal 1:2 proportion for 6 hours then grind in to a smooth paste. Here my grandmother (nanamma, fathers mother) and my mom makes this dosas little different way. They soak the raw rice for 24 hours then drain all the water and pound that wet rice in a stone pestle (rolu) in to a fine powder and mix this rice powder to urad dal paste. Believe me these dosa turn soft and more delicious then what regularly I make. In my childhood there are no gas stoves my GM used to make this dosas on a kerosene stove. She starts making them 7o clock in the morning and she ends up at 10 o clock in the morning. Now amma is making with the same recipe. Last month when I was there in ammas place, she made this dosas for me with coconut chutney. Here you go with the recipe..
INGREDIENTS:---
Raw rice  --- 2 cups
Urad dal --- 3/4 cup
salt to taste
Oil for making dosas
METHOD:---
1. Soak rice for 24 hours, drain all the water and pound in a stone pestle or a dry mixer or in a dry blender in to a fine powder. Remove in to a big bowl and cover and set a side.
2. Soak urad dal in water for 3 hours and grind in to a smooth paste.
3. Now take 3 cups of raw rice flour in a big mixing bowl.
4. Add salt to taste and 2 cups of water and make a paste like fitter batter consistency.
5. Add urad dal paste to this raw rice flour paste mix well to combine to gather.
6. Set a side to ferment for over night.
7. Next day morning heat a skillet or a dosa pan, pour 1 ladle full dasa batter and spread this batter in to circle, drizzle little oil along the edges and let it cook for 1 minute.
8. Then flip the dosa other side and cook for a while.
 9.  You can make this dosas as thin as you want and if you make them little thick they turn out soft dosas.
Remove the dosa from pan and serve with coconut chutney
This is my fourth recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page


                                                           

Cabbage, Aloo Masala dosa with chat masala Flavor

Masala dosa is one of the most favorite breakfast in South India. Of course it's my favorite breakfast too. Normally what we make for masala dosa stuffing is a potato curry. But now a days there are many varieties of stuffing's we are using to give a twist to traditional masala dosa.
                                                    Normally i make aloo and cabbage curry with garam masala for roties. Yestarday  i made this curry with chat masala that gives a different taste to the curry. when i had this curry with my dosas i liked the combination. That time i got this idea of making this curry as a filling for dosas. Today morning again i made this curry and used as masala dosa stuffing. So that this cabbage and aloo masal dosa with chat masala was born.
Let's check the recipe.
INGREDIENTS:--
Dosa batter
Cabbage -- 2 cups chopped
Potato  --- 3 medium cut in to cubes
Ginger  -- 1/2 inch piece chopped
Salt to taste
Red chilli powder -- 1/4 tea sp
Turmeric powder  -- a pinch
Chat masala  -- 1/2 tea sp
Oil -- 1 tab sp and for making dosas
Mustard seeds  --- 1/2 tea sp
Urad dal   --- 1 tea sp
Cumin seeds  -- 1/2 tea sp
Curry leaves  few
METHOD:---
1. Heat oil in a pan add mustrd seeds let them popup then add urad dal, cumin seeds, curry leaves let them also popup then add potato cubes sprinkle little salt and water cover and cook in a very low heat till potatoes are half cooked.
2. Add chopped cabbage, turmeric powder and salt to taste give good stir and sprinkle some more water cover and cook in a very low heat for 8 minutes, stir in between.
3. After ten minutes open the lid and mix well, check if the vegetables are cooked or not, if not sprinkle some more water again cover and cook for 5 minutes more.
4. Open the lid add red chili powder, chat masala mix well and remove from heat.
5. Heat a dosa pan or a skillet clean with a kitchen towel, Pour a ladle full of dosa batter in the center of the pan. spread the batter with back of the ladle in to a thin circle.
6. Drizzle oil along the edges of the dosa and let it cook in a low heat till dosa turns in to golden.
7. Keep two tab sp of cabbage potato curry in middle of the dosa mash little with help of the back side of the spoon and spread  the curry all over the dosa.
8. Now fold dosa like a roll remove from heat and serve.
Serve crisp and masala filled dosa with coconut chutney or any other chutney you like
I served this dosa with senaga pachadi and tomato ketchup.
This is my third recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page.

Carrot And Pesarapappu Dosa- Carror And Moong Dal Dosa

Carrot and Pesara pappu dosa, this is not Andra pesrttu. This dosas are made with split moong dal (pesarapappu). No need of fermentation because we are mixing this dal batter with already fermented dosa batter. Just soak dal for 2 hours grind and mix with dosa batter this process will take only two and half hours time. If you dont have dosa batter then mix 1/4 cup rice flour to dal batter and add 1/2 tea sp of cooking soda or 1 tea sp or 1 small pack of eno mix to combine every thing (don't over mix after you add eno)  you carrot and moong dal dosa batter is ready. Even you don't have any of this ingredients grind dal with carrot by adding thin lightly sour butter milk then add 1/4 cup of pan cake mix and mix well and this variation also makes a soft delicious carrot and moong dal dosas. Hope you all like this recipe.
INGREDIENTS:---
Moong dal -- 1 cup soaked in water for 2 hours
Dosa batter  ---- 1/2 cup
Carrot  ---- 1 big chopped
Green chillies --- 2 chopped
Ginger  --- 1/2 in ch piece pealed and chopped
Salt to taste
Oil for frying dosa s
Grated carrot  --- 1/4 cup optional for topping ( you can top this dosas with chopped onion and chopped palak, methi leaves or any other vegetable. but adding other vegetables give a different flavor, they dominates carrot flavor so adding other vegetables is totally your choice.).
METHOD:---
1. Drain water in to other bowl from moong dal ( so that we can use the same water for grinding the dal. So before you soak dal wash the dal well for 2 times and soak it in the fresh water.) and grind dal with ginger, green chilli, carrot, salt in to a fine paste.
2. Take the ground dal in to a mixing bowl and add dosa batter mix well to combine every thing.
3. Heat a skillet or a dosa pan in a medium heat and pour 1 ladle batter on hot pan, spread it in to a circle drizzle a little oil along with edges, sprinkle some grated carrot on top and let it cook for 1 minute.
4. Then flip the dosa other side, cook for one more second.
5. Serve hot with coriander chutney or onion chutney (spicy chutney s will be the best choice for this dosas.).
This is my fourth recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes.. 

Karam Dosa

The next two recipes in this week I have taken is Dosa for Blogging marathon 14th edition in the theme of combo themes of 3. This karam dosa recipe is a mix of 2 dosa recipes which is Pullatlu and pulibongaralu.Pulibongaralu is one of the dosa veriety which we make with left over sour dosa batter in this we add onion and green chilli paste to make the sour batter to spicy . Will post pulibongaralu recipe soon.Now lets check the recipe for Karam dosa.
INGREDIENTS:---
Dosa batter  --- 1 cup
Curd  ---   1/2 cup
Ragi flour  --- 2 tab sp
Maida  ----  2 tab sp
Onion --- 1 medium chopped
Green chillies  --- 4 or according to your taste
Salt  --- 1/2 tea sp
Cumin seeds --- 1 tab sp
Oil for frying dosas
METHOD:---
1. Grind onion, green chillies in to a coarse paste.
2. Beat curd and add dosa batter,  onion, green chilli paste, salt to taste, maida, ragi flour, cuminseeds mix well to combine every thing. Can add little water if required.
This batter should be like othappam batter.
3.Heat a skillet or a dosa pan in a medium heat and pour 1 ladle batter on hot pan, spread it in to a circle drizzle a little oil along with edges and let it cook for 1 minute.
4. Then flip the dosa other side, cook for one more second.
5. This dosas will be very soft so be care full when you are flipping the dosa and make little thick then normal dosa.
Serve this dosas with coconut chutney or pappulapodi.
Actualy no need of any chutney for this dosa we have already added green chilli and onion paste, this paste will give a chutney flavor and spicy taste to this dosas.
So serving with chutney is totally your choice.
This is my third recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes..
 

VEGETABLE UTHAPPAM & MINI VEGETABLE UTHAPPAM SANDWICH

Uthappam 's are thick dosa's made by rice and urad dal (split black lentils) batter. The batter is made of a ratio of 3:1 means 3 cups rice and 1 cup of split black lentils. Normally every week I grind idli and dosa batter for breakfast for first two days I use that batter for idli s and one day for dosas (the same batter) and the very last day I use the same batter for uthappams. But this time I change the recipe, long back I have seen this recipe in a TV show and it was a hit at that time and I tried it again last week end, yes for week end brunch it's a very ideal recipe. Because it's full of vegetables and high in calories and it's filling too. 1 medium size uthappam contains 180 calories and that too with vegetables it's a full meal. Here I go with the recipe…..
FOR UTHAPPAM BATTER:---
Urad dal – 1 cup (split black lentils)
Par boiled rice – 1 & 1/2 cup (idli rice)
Raw rice – 1 & 1/2 cup
Tour dal – 1 tab sp (split pegion peas)
Salt to taste

1. Wash both lentils in tap water for 3 -4 times and soak in enough water for 3 hours.
2. Mix, wash both rice also for 2-3 times and soak in enough water for 4 hours.
3. Now grind lentils in to a very smooth paste
4. And grind rice in to a fine rava consistency and mix with lentil paste add salt to taste mix well in a big bowl and leave in a warm place for 8 hours or over night to fermentation.
FORVEGETABLE TOPING:--
Cauliflower – 1 medium size cut in to small bite size pieces.
Carrot – 2 cut in to small pieces like cauliflower.
Potato – 1 big this also cut in to small pieces like cauliflower and carrot
Onion -- 1 big chopped finely
Coriander leaves – 1 tab sp chopped finely
Green chilies – 3 chopped
Salt to taste
Turmeric powder – 1/2 tea sp
Red chili powder – 1/4 tea sp (if you don't like much spice then remove red chili powder)
Garam masala – 1/2 tea sp
Oil – 1 tab sp
Mustard seeds – 1/4 tea sp
Cumin seeds – 1/2 tea sp
A few curry leaves
Ginger – 1 tea sp chopped

1. Soak cauliflower florets in salted warm water for 5 min. remove and leave a side.
2. Heat oil in a pan add mustard seed and let them popup then add cumin seeds, chopped ginger, curry leaves let them fry for a while.
3. Now add chopped onion, potato stir once and cover and cook in a very low flame for 3 min.
4. Then add carrot pieces, turmeric powder, salt to taste, chopped green chilies, red chili powder (if using) mix well and sprinkle 1 tab sp water cover with a lid and cook in a very low flame for 5 min. stir in between.
5. If require add tab sp more water and add cauliflower pieces mix well cover and cook till vegetables become tender. It will take 5 more min.
6. After 5 min. open the lid mix well and add garam masala powder, chopped coriander leaves cover the lid and switch off the flame and leave it like that for at least 10 min. then mix well.
7. Now heat a griddle or dosa pan sprinkle little water and wipe with a kitchen towel, spry some cooking spry or cooking oil now mix well and pour 1 &1/2 ladle lentil and rice batter which we fermented for over night.
8. Spread the batter in to a thick circle like a thick pan cake add 1/2 tea sp oil on the sides. And top with the vegetable mixture cover and cook for 2 sec. or till the bottom become light golden color.
9. Then flip the uthappan the other side and cook till light golden color (it will take 2 more sec.).
10 Remove from the pan and serve hot with coconut chutney or any other chutney
I served with tomato chutney.

1. Here I want to share a tip with you all with this same recipe you can make mini uthappam s also for kid's lunch box.
2. Use a dessert spoon to pour the batter instead of a big ladle to make mini uthappams and top with the vegetable mixture and fry both sides till nice golden color remove from heat and top with a drop of tomato sauce and cover with the other mini uthappam like a sandwich and pack it in kids lunch box as a vegetable sandwich uthappam.
I am sure your kids will like this….. I hope my idea will help you all.

3ROJULA DOSA - 3 IN 1 DOSA

A few days back as my bloger friend Prathibha said making dosa is an art yes I totally agree with her, but very few people make very perfect dosa s. I can make dosas but not very perfect (I think).The Dosas one of the favorite breakfast in South India, basically dosa is a crepe made by rice and black lentils which is originated from our own southern state of Karnataka, but also very popular in all other south Indian states In Andhra cuisine dosa s are well known as Attu, Minapattu and pesarattu these two varieties are very popular. But also pullattulu and 3 rojula atlu (3 days dosa) also is a very traditional variety in Andhra break fast. Especially this 3days dosa I learn this recipe from my friends mother. You can make 3 varieties of dosas with this batter, and here I go with the recipe……………….

INGREDIENTS:---
Rice --- 3 cups (any raw rice or dosa rice but not basmati rice)
Urad dal --- 1/2 cup
Tour dal – 1/2 cup
Coconut – 1/2 cup
Salt to taste
Oil for frying dosa s
METHOD:---
1. Wash and soak rice for 3 hours
2. Wash and soak dals in water for 1 hour
3. Then grind dals in to a very soft paste
4. Grind rice and coconut in to a coarse paste and mix with urad and tour dal paste add salt to taste and mix well and leave a side for fermentation (for 8 hours or over night)
5. Heat a skillet or dosa pan in a medium heat and pour 1 ladle batter on hot pan and spread it in to a circle drizzle a little oil along the edges and let it cook for 1 min.
6. Then flip the dosa the other side and let it cook for 1more min.
7. This dosas will be very soft so be care full when you are flipping the dosa and make little thick then normal dosa
Serve with coconut chutney.

SECOND DAY:---
Make thick dosas like oothappam and add chopped onion and green chillies on top and fry both sides till nice golden color
Serve hot with coconut and fried chick pea chutney (kobbari putnala pachadi)
THIRD DAY:---
Grind 1 small onion and 3 green chilies and 1 tea sp cumin seeds in to a coarse paste and add this paste to the dosa batter mix well and make little thick dosas and fry both sides and serve hot
THIS IS MY ENTRY FOR PADMA S DOSA CORNER EVENT

COCONUT DOSA

Dosa a South Indian delicacy. A real name in Telugu for dosa is Attu. Normally amma use to make dosas by soaking rice and dal separately and grind rice in to a fine powder and urad dal in to a fine past and she mix both in a big vessel and leave a side for fermentation. It is a long process but they taste s just awesome. I got this coconut dosa idea from my mom s Appam recipe she makes appam with grinding rice and coconut to gather and leave it for over night she won't add any yeast or any thing and they came out crispy not like Kerala appams.So I gave this name to my moms appam recipe as coconut dosa. And here is the recipe………

INGREDIENTS:-----
Raw rice --- 2 cups
Parboiled rice --- 1 cup
Cooked rice – 1/4 cup
Grated coconut --- 3/4 cup
Salt to taste
Sugar --- 1 tea sp

METHOD:----
1. Wash and soak rice in enough water for 6 hours
2. Then grind with cooked rice and coconut in to a smooth paste add salt to taste and sugar just before removing fro grinder.
3. Take out the batter in to a big bowl and leave it for over night for fermentation.
4. Heat a skillet or dosa pan in a medium heat and pour 1 ladle batter on hot pan and spread it in to a circle drizzle a little oil along the edges and let it cook for 1 min.
5. Then flip the dosa the other side and let it cook for 1more min.
You can make this dosas as thin as possible.
6. Remove from pan and serve hot.
. Serve with coconut chutney.
Enjoy your break fast.

ONION RAVA DOSA

INGREDIENTS

Semolina --- 1 cup

A.p flour or maida ---- 1/2 cup

Rice flour --- 1/2 cup

Green chillies --- 4 finrly chopped

Onion --- 2 finely chopped

Cumin seeds --- 2 tea sp lightly crushed

Salt to taste

Sour curd ---- 1/2 cup

Ginger ---- 1 tea sp greated

coriander leaves ---- 2 tab sp chopped

Tomato ---- 1 big chopped

curry leaves a few chopped

Oil for making dosas

METHOD:----

Mix semolina(rava), maida, rice flour,salt to taste, cumin seeds, greated ginger, finely chopped green chilies,chopped tomato,chopped curry leaves,chopped coriander leaves and chopped onion mix well and add sour curd and make like a paste. mixing by hand is a good idea you can use a whisk also mix well and leave a side for 1/2 hour to 1 hour.

After a 1 hour add little by little water and make like a thin dosa batter.

Now heat a dosa pan and sprinkle some oil and pour 1 laddle full rava dosa batter in to a circle and let it come to the center itself dont spread with spoon. Pour the batter from little hight so that it can spread it self.

and sprinkle some oil on edges let it cook till nice golden color and then flip the other side and let it cook for few min. then remove and serve.

Serve hot with coconut chutney

PAALAPPAM

Rice --- 2 cups

Thick coconut milk --- 1/2 cup

thin coconut milk --- 2 cups

cooking soda -- 1/2 tea sp

cream of rece --- Rice rava(fine not Idlirava)--- 2tab sp for this soak 1/2 cup rice and remove water and dry in shade and grind in to a fine rava(dry)

Water ----1/2 cup

Salt to taste.

soak 2 cups rice in enough water for 4 hours and remove the water and spread rice on a white cloth dry in the shade,then make a power

normaly I use coconut water for fermentation in 1/2 cup coconut water add 2 tea sp sugar and leave aside for 1 day then add this to the batter or can use dry yeast

Dry yeast 1/2 tea sp

Warm water ---2 tab sp

Sugar -- 2 tea sp

Dissolve sugar and yeast in warm water leave a side for 10-15 min. or till it foams.

In a heavy bottom pan take rice rava and water mix well and cook in alow flame till it become soft and leave aside

In a other big bowl add (make sure that this bowl is much more enough for fermentation the batter should not over flow)in this bowl take cooked rice rava,thin coconur milk mix well and add rice flour to this and mix well to make a fine paste.(for this process you can use electric blender or eggbeater) beat for 20- 25 sec. then add yeast mixture mix well now add thick coconut milk mix once again well (don't use electric blender after adding the yeast just mix with a spoon )this should be like a ootappam consistency and leave it for fermentation for over night or for 6-8 hours

Now next day moening or after 8 hours add cooking soda mix well, heat a Appam pan in mediun flame pour 11/2 ladle batter and just turn the Appam pan with your hands(holding the both side handles) in a clock wise motion spread the batter in to a circle and bring the left over batter in to the center and cover with lid and cook 3-4 min.(don't flip the Appam)

Rmove and serve with STEW

But I like to have this with even kadalacurry yummmmm......

Enjoy your break fast.

This is my entry for FIC-White at http://kitchenflavours.blogspot.com/2008/12/happy-and-honoured.html

PULLA ATTULU

Pulla attulu ----- sour dosa
INGREDIENTS:----
Maida or all-purpose flour ----- 1 cup
Rice flour ---- 1/2 cup
Sour curd ---- 1/4 cup or you can use sour butter milk also then no need to add water when mixing the batter
Cumin seeds – 1 tea sp
Green chilies – 4 finely chopped
Oil for frying
Salt to taste
Water 11/2 cup
METHOD:----
Whisk curd well and add flours, chopped green chilies, cunin seeds, salt to taste, and make a batter like dosa batter consistency and leave aside for 10 min.
Heat a dosa pan(flat pan or skillet ) in a medium heat keep the flame very low and pour a ladle full batter on pan and spread like a circle drizzle 1/2 tea sp oil on the sides and let it cook till golden color then flip the other side and cook for 2 sec. and remove from the pan
Serve with coconut chutney or any other spicy chutney

This dosa should be little thicker and soft then normal dosa

and you have to cook them in a medium flame only otherwise they will stick to the pan

one small tip if dosas are sticking to the pan just clean the pan with powder salt (sprinkle table salt on the pan and and clean it with a kitchen towle) and cut onion in to half and rub the pan with the half onion then spray little oiland again aply onion on it and now try to make athick dosa first and cont. with your dosas.

MINAPA ATTULU

INGREDIENTS:----

Urad dal --- 11/2 cup

Raw rice --- 1/4 cup

fenugreek seeds --- 1 tea sp

salt to taste

oil for frying dosas

METHOD:---

Soak rice, dal and fenugreek seeds togather in enough water for 3-4 hours and then grind in to a very smooth paste make a dosa consistency batter with adding water while grinding and add salt just before removing from grinder

leave it for fermentation till 8 hours or over night then make dosas in the next day morning.

heat a skillet or dosa pan and pour 1 1/2 laddle batter on hot pan and spread it in to a circle drizzle a little oil along the edges and let it cook for 1 min. then flip the dosa the other side and let it cook for 1more min.

This dosas will be very very soft so be carefull when fliping .

and serve with red chutney(yerrakaram)

For Yerrakaram:----

grated coconut --- 1 cup

Red chili powder --- 11/2 tea sp

salt to taste

Cumin seeds -- 1 tea sp

Garlic --- 5 cloves

Grind all above ingredients with little water in to a corse paste and serve with 1/2 tea sp ghee on top of 2 tea sp chutney

And serve with minapaattulu

SET DOSA AND SAAGU

For set dosa:-----
Raw rice –1 cup
Par boild rice – 1 cup
Urad dal --- 1/2 cup
Salt to taste
Toor dale – 1 tab sp
Fenugreek seeds – 1 tea sp
METHOD:----
Soak both rice and dal in enough water for 4 hours and grind in to a smooth batter with adding some water this should be like oothappam batter consistency.
Now leave it for over night to ferment.
Next day morning add salt to taste mix well and make set dosa s.
Heat a dosa pan and pour 2 laddle full batter on it and don't spread it just pour the batter and leave to cook .
This should be like a thick pan cake,drizzle some oil on the edges and let it cook for 2 min and then flip the other side and cook till slightly rosted this will take less then 1 min.
Serve hot with saagu and coconut chutney.

For saagu:---
Mixed vegetables – 1 cup (I used carrot,green bell pepper potato,chow chow)
For masala:--
Coriander seeds – 1 tea sp
Poppy seeds – 1 teasp
Cinnamon – 2inch stick
Cloves – 2
Red chili s – 2-3
onion ---1 small chopped
METHOD:----
Roast all above ingredients and grind with 2 tab sp coconut and 2 tab sp roasted chick peas(porikadali,putnalu,chutney dal)add alittle water and grind in to a smooth paste
Heat 1 tab sp oil in a pressur cooker add ground masala and fry till oil leaves the sides
Now add the vegetables and salt to taste 1/2 tea sp turmeric powder mix well and add 1cup of water and cook till 2 whistles.
Remove and serve hot with set dosa,dosa,chapathi and idli also

ADAI AND AVIAL A TAMILNADU DELICACY

i Ithink you all got an idea what IS my theme this week in RECIPE MARATHON 2 . Yes it isTamil nadu cusine this week .Iwill try to cook some delicious dishes from Tamilnadu cusine And here Iam.

Adai a fav break fast in TAMILNADU. when i first eat this delicious dish in my aunts place (atthai father s sis) I became a big fan of it s.And it is very protein rich and healthy too

And this recipe is from my aunt s kitchen

INGREDIENTS :---

par boiled rice -- 1 cup

chana dal --1/4 cup

moong dal -- 1/4 cup

Tour dal -- 1/4 cup

urad dal --- 1/4 cup

red chillies -- 6

green chillis -- 3 (chillis according to your taste)

cumin seeds -- 1 teasp

asafoetida -- a pinch

chopped onion --1 cup

grated carrot -- 1 cup

coriander leaves -- 1tab sp

curry leaves a few

salt to taste

oil for roasting

METHOD:---

Soak dal and rice for 2-3 hours.
Grind chilies, cumin seeds first in a wet grinder then add rice and dal asafetida, salt and grind in to coarse batter.
Remove from the blender or wet grinder and mix with chopped onion coriander leaves, mix well.(you can use young drumstick leaves instead of coriander leaves and also a few curry leaves )
Heat a dosa tava and grease with little oil pour the adai batter on it and spread in to semi circles (this should be little thick like oothappam)
Now top with some more chopped onions and grated carrot sprinkle 1 tea sp oil on it and turn the other side and roast light brown color
Remove from the pan and serve hot with avail or coconut chutney and jaggery or with spicy onion chutney
If you are in diet control then add a tab sp oil to the batter and use a no stick pan
No need to ferment the adai batter grind the batter and do the adai s at that time itself
Instead of carrot you can use other vegetables like cabbage, amarth leaves(totakura) my aunt(athai) use to add mullai or chiru keerai to this
INGREDIENTS FOR AVIAL:--
Mix vegetables –2 cups (like carrot, drumstick, green beans, potato, raw banana, white pumpkin, raw mango, yam )cut in to 1inch pieces
Grated coconut – 1 cup
Cumin seeds 1 tea sp
Green challis – 3-4 (according to your taste)
Coconut oil – 2 tea sp
Mustard seeds – 1 teasp
Curry leaves a few
Salt to taste
Sour thick curd – 1 cup
METHOD:--
Cook all vegetables in 1 cup water and salt till vegetables become (tender not very soft).
In the same time grind coconut, cumin seeds, green challis in to coarse past with a little water and add this paste to cooked vegetables and mix well and let it cook for few more min.
Now heat oil in a pan add mustard seeds, curry leaves let them popup and add this seasoning to the avail and switch of the flame and now add sour curd(beat the curd before you add to the avail)
Serve with adai or rice
If you are using raw mango then no need to add sour curd if you want you can add fresh curd that time.

SOYA DOSA

I have seen this recipe in a Telugu TV show and tried it believe me this soya dosas are realy so so soft then normal dosa.Idid'nt find any taste different ,but i coul'nt make crisp dosas only soft dosas we can make i think and here is the recipe.......

INGREDIENTS:-----
Rice -- 2 cups
Urad dal --- 1 cup
Soya bean --- 1 cup
Fenugreek seeds --- 1 tea sp
Salt to taste
Oil for making dosa s
METHOD:----
1. soak rice, dal and soya beans with fenugreek seeds in enough water for 8 hours.
2. After 8 hours gring in to a smooth paste with enough water(it will take nearly 1 cup water).
3. Take this out in to a bid bowl and cover woth a lid and leave it in a warm place to ferment for over night( in a cold weather it will take more time my be 24 hours also some times let it ferment fully and make dosas. Then only you will get soft and yummy dosas).
4.When the batter is ready to make dosas check the consistency This should be in a normal dosa consistency only not too thin not too thick and add salt to taste and mix well.
5.Heat a skillet or a dosa tava(non sitck pan will give a good results) . Sprinkle some oil on it and pour a ladle full batter and spred it in to a circle.
6. Sprinkle some (1/2 tea sp)oil on the sides cover with a plate or lid and cook till light golden color.
7. Then flip the other side and cook for a few min. remove.
Serve hot with coconut chutney and pappula podi(idli podi) or any chutney you like.

CORN MEAL DOSA (corn meal pan cake)

Blogging break
Hi friends I will be in a break for 1 month from now but I will try to post some recipes in between from my moms kitchen will try to send some to events going on my other friends blogs will catch you all after 1 month till that enjoy this recipe and happy blogging
Now will go to the recipe
Corn meal (yellow) – 1 cup
Rice flour – 1 tab sp
All-purpose flour (maida) – 1/4 cup
Onion – 1 chopped
Green chilies – 2-3 chopped
Cumin seeds – 1 tea sp
1 inch ginger piece – finely chopped
Butter milk – 1 cup (little sour is better) (you can use fresh butter milk also)
Oil – for frying the dosa (pan cake)
Water – as required to make batter mmm ! it will take 1/2 cup -1 cup
Mix all above ingredients except oil in a big bowl and make a batter like pan cake batter
Heat a skillet (dosa pan) and pour a ladle full of batter on hot skillet and form a circle with the help of the ladle back side drizzle oil along the edges and let it cook for 3-4 minutes and flip the dosa (pan cake) and cook for few seconds and remove from pan and serve hot with any pickle or chutney
We enjoyed this with mango pickle (aavakayi)
See you all soon friends enjoy blogging

TOOR DAL DOSA

my new blogger friend Noor @ YA SALAM COOKING passed me this great Brillante weblog premio-2008 and she is a big fan of indian food so I want to post this prize with her fav indian recipe this recipe is specialy for Noor thank you so much Noor for this special prize

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere. Here are the rules to follow :- When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’. Show a picture of those who awarded you and those you give the prize (optional). All the bloggers have wonderful work and content in their blog and all deserve to get this. As per the rules I would like to pass this award to my fellow bloggers mentioned below:(and these are in no particular order, and I could go on and on seeing how their are so many blogs I love but that would take me forever)Enjoy your awards and please pass it on to other and this is my turn to pass this award I am going to pass this to

bloggers.HAPPY BLOGGING! friends
Ramya
http://illatharasi.blogspot.com/--vani
Priti
Priyanka
Vegetable Platter
http://jeenaskitchen.blogspot.com/
and
Purva
Mom's Recipies



Idli rice – 1 cup
urad dale – 1/4 cup(split black lentil, urad bean)
toor dale – 1/2 cup
grated fresh coconut – 1tab sp
fenugreek seeds – 1 tea sp
salt to taste
oil for frying dosa
soak dals and fenugreek seeds and rice separately for over night and next day morning grind dales and fenugreek seeds in to a very smooth paste and rice and coconut in to a coarse paste and mix together add salt mix well and leave it for fermentation for over night next day morning you can make dosas this batter should be like pan cake batter
FOR MAKING DOSAS:-
Heat a dosa tawa or a skillet pour a ladle full of dosa batter in the centre of the hot skillet (dosapan) and spread the batter with the help of the back side of the ladle to form a thin circle drizzle oil along the edges of dosa and let it cook on low heat for 3-4 minutes and flip the dosa and cook for few seconds remove from the pan and serve hot with coconut chutney or any spicy chutney or any pulusus
We enjoyed this dosas with chamagadda pulusu(colocasia cooked in tamarind gravy)
You can make uthappams with this leftover better next day with adding chopped onions and green chilies