Kuthiraivali Dosai/Barnyard Millet Dosa

For the 5th day in the fermented dosa series in Cooking Carnival in mega Blogging Marathon is a millet based dosa.
As these days millet cooking is getting popular,wanted to try some dosa with millets.I get the barnyard millet and fox tail millet here.So tried dosas with both the millets separately but everybody likes the barnyard millets dosa.
In this recipe I didn't add any rice and used only millet and urad dhal to make the batter.The dosa came out so crispy and I don't feel any difference in taste and tastes almost like the plain dosa made with rice.But needs to be consumed right off,it becomes slightly harder after cooling as there is no rice used.Since it was my first trial,I used a cup of millet and made the batter.

                                                             

                                         

                                                                              

                                                                        Kuthiraivali Dosai/Barnyard Millet Dosa

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   Basic Information

   Preparation time 35- 40 minutes
   Soaking time 3-4 hours

   Fermentation time 8-10 hours

   Cooking time 2 minutes/dosa

   Makes 8 dosas

  Ingredients

  

Ingredient	Quantity
Barnyard millet/kuthiraivali	1 cup
Urad dhal	1/4 cup+1 tbs
Fenugreek seeds/vendhayam	1 tsp
Salt	1.5 tsp
Oil	to cook dosa

   

 Method

• Soak the millet separately and uradhal with fenugreek seeds  in water separately for 3-4 hours.After soaking completely drain the water and grind urad dhal separately in a blender till it becomes smooth and fluffy.Then grind the millet with to fine smooth paste.Transfer both the ground paste  to a bowl,add salt and mix it well.Keep it in a warm place for 8-10 hours or overnight for fermentation

• Next day or after the fermentation mix the batter well and take the required amount of batter to make dosa.Adjust the consistency with water.

• Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in high.Pour a ladleful of batter and spread it to a thin circle.

• Drizzle a tsp of oil and cook it.Flip it to the other side and cook it for 30 seconds.Remove it from the griddle.

•  Serve it  with  coconut chutney and spicy chutney. 

Enjoy...................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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Sumber http://www.naliniscooking.com

Kal Dosai / Kal Dosa

Today's recipe is yet another soft dosa made in our households for breakfast or dinner.Kal dosa is popular dosa variety in South India and traditionally an iron griddle(kal means griddle Tamil) or earthen griddle is used,hence the name Kal dosai.
The highlight of this dosa is raw rice is used for this dosa and this dosa is very soft even after for several hours.
Since the dosa is very soft after cooling,its perfect for travel or kids lunch box.We usually smear the dosa with idly podi and sesame oil and packed in banana leaf.I personally prefer to have it with this spicy garlic chutney,drizzled with sesame oil.I often make this dosa for my kiddos lunch box.Off to the recipe..................

                                                             

                                         

                                                                              

                                                                        Kal Dosai/Kal Dosa

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   Basic Information

   Preparation time 35- 40 minutes
   Soaking time 3-4 hours

   Fermentation time 8-10 hours

   Cooking time 3 minutes/dosa

   Makes 12-14 dosas

  Ingredients

  

Ingredient	Quantity
Raw rice/pacharisi	1.5 cups
Urad dhal	1/2 cup+2 tbs
Fenugreek seeds/vendhayam	1 tsp
Salt	2 tsp
Oil	to cook dosa

   

 Method

• Soak the rice ,uradhal with fenugreek seeds  in water together for 3-4 hours.After soaking completely drain the water and grind everything together in a wet grinder or blender to a fine paste with water as needed.Transfer it to a bowl,add salt and mix it well.Keep it in a warm place for 8-10 hours or overnight for fermentation

• Next day or after the fermentation mix the batter well and take the required amount of batter to make dosa.Adjust the consistency with water.

• Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in high.Pour a ladleful of batter and spread it into a thick circle.No need to spread it to a thin crepe.Once the pores started forming on the dosa,reduce the flame and cook it in a medium flame for 2 minutes.Drizzle a tsp of oil.

• Flip it to the other side and cook it for 30-45 seconds.Remove it from the griddle.

•  Serve it  with  chutney and idly podi. 

• Batter consistency is very important to get a nice and soft dosa. 
• Do not spread the dosa to a thin crepe.
• After flipping the dosa if needed drizzle some oil.
• I recommend to use an iron griddle to make the dosa.

Enjoy...............

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Atukulu Dosa/Aval dosai/Riceflakes Dosa/Poha Dosa

In my fermented dosa series for this week of Mega Blogging Marathon edition in cooking Carnival is a spongy dosa made with rice flakes.This dosa is extremely soft without any addition of dhal.Soaking the atukulu/rice flakes in butter milk and proper fermentation makes this dosa so soft and fluffy.This dosa I learnt from a good friend of mine and makes it whenever I have leftover sour curd or buttermilk.Tomato chutney and red chilly coconut chutney is the perfect combo this spongy dosa.

                                                             

                                         

                                                                              

                                                       Atukulu Dosa/Aval Dosai/Poha Dosa

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   Basic Information

   Preparation time 35- 40minutes
   Soaking time 3-4 hours

   Fermentation time 8-10 hours

   Cooking time 3 minutes/dosa

   Makes 12-14 dosas

  Ingredients

  

Ingredient	Quantity
Raw rice/pacharisi	1.5 cups
Rice flakes/aval	1/2 cup
Fenugreek seeds/vendhayam	1 tsp
Sour buttermilk/pulitha mor	1.5 -2 cups
Salt	2 tsp
Cooking Soda	a generous pinch
Oil	as needed to cook dosa

   

 Method

• Soak the  rice along with fenugreek seeds  in water and rice flakes in buttermilk separately for 3-4 hours.Now grind everything together in a wet grinder or blenderTransfer it to a bowl,add salt and mix it well.Keep it in a warm place for 8-10 hours or overnight for fermentation

• Next day or after the fermentation mix the batter well and take the required amount of batter to make dosa.Adjust the consistency with water.Add in the pinch of cooking soda and mix it well.

• Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in high.Pour a ladleful of batter and spread it into a thick circle.No need to spread it to a thin crepe.

• Once the holes started coming on the dosa,reduce the flame and cook it covered in a medium flame for 2 minutes.Drizzle 1/2 tsp of oil if needed.

• Remove it from the griddle,no need to flip it.

•  Serve it  with  red chilly coconut and tomato chutney. 

• The batter consistency is very important to get pores on the dosa.It the batter is too thick the pores won't be formed.
• While pouring the batter on the griddle,the flame should in hot.After the pores started coming then cook it covered in a slow flame.
• One day older buttermilk works very well for this dosa.
• Addition of cooking soda is optional,without cooking soda the dosa comes out so good but needs to consume it when it is warm.

Enjoy.............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Chola Dosai/Sorghum Dosa/Jowar Dosa

Today I am sharing a village style dosa in Cooking Carnival in Mega Blogging Marathon edition.
As I already mentioned in my first post,this week I will be sharing the fermented dosa varieties.
Coming to the recipe,its a popular village style dosa.My grand mother used to make this dosa with the whole sorghum/ cholam.Due to unavailability of the grain I used it with the sorghum flour.This dosa is so soft and it gets a very nice golden color.Also the batter needs to be fermented properly to relish the taste of the dosa.Spicy kara Chutney is the perfect combo for this Chutney.Off to the recipe....

                                                             

                                         

                                                                              

                                                Chola Dosai/Sorghum Dosa/Jowar Dosa

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   Basic Information

   Preparation time 35- 40minutes
   Soaking time 3-4 hours

   Fermentation time 8-10 hours

   Cooking time 2-3 minutes/dosa

   Makes 10-12 dosas

  Ingredients

  

Ingredient	Quantity
Sorgham flour/chola maavu/jowar flour	1.25 cups
Raw rice/pacharisi	1 cup
Urad dhal/uluthamparuppu	1/2 +2 tbs cup
Fenugreek seeds/vendhayam	1 tsp
Salt	2.5 tsp
Oil	as needed to cook dosa
Water	to adjust the consistency of batter

   

 Method

• Soak  both rice and urad dhal separately along with fenugreek seeds. Drain the water completely in rice and urad dhal.Now grind the urad dhal separetly in a blender or wet grinder till its fluffy and fine paste.Transfer it to a bowl.Then grind the rice to a fine paste with water as needed.
• Now add the sorghum flour/jowar flour to the mixture and mix it well with hand along with the salt.Keep it in a warm place for 8-10 hours or overnight for fermentation

• Next day or after the fermetation mix the batter well and take the required amount of batter to make dosa.Adjust the consistency with water.

• Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it into a thin circle.

• Drizzle a tsp of oil and cook it in a medium flame.Once the dosa gets cooked flip it to the other side and cook it for 30 seconds.

• Fold it and remove it from the pan.

•  Serve it  with  coconut and spicy chutney,sambar.  

• The batter consistency is very important to get a nice dosa.Flip the dos and cook it for 30 seconds,even if it is completely cooked.
• While pouring the batter on the griddle,the flame should in medium and increase it to cook.

Enjoy............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Cone Dosa and Ghee Roast

We are entering the second week in Food Cranival mega Blogging Marathon edition.As I already metioned in my themes,this week is going be fermented dosa varieties.
For this day,I am sharing the ever popular plain dosa shaped into a cone and ghee roast.
As my kids love to have dosa and idly I make the batter often and store it in the refrigerator.I usually make dosa with one day older idly batter and it comes out super crispy and delicious.But sometimes I grind it separately for dosa when I have parties and follow the given measurements.
With this batter I will share the variations in the following themes.
The photos for the final picture and the step wise are taken in different days as clicking the dosa pictures are real big task for me.Off to the recipe....................

                                                             

                                         

                                                                              

                                                Cone Dosa and Ghee roast Dosa

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   Basic Information

   Preparation time 35- 40minutes
   Soaking time 3-4 hours

   Fermentation time 8-10 hours

   Cooking time 2-3 minutes/dosa

   Makes 12-14 dosas

  Ingredients

  

Ingredient	Quantity
Idly rice or pulungal arisi	2 cups
Raw rice/pacharisi	1/2 cup
Urad dhal/uluthamparuppu	1/2 cup
Rice flakes/aval	2 tbs
Fenugreek seeds/vendhayam	1 tsp
Salt	2.5 tsp
Ghee/nei	as needed to cook dosa
Water	to adjust the consistency of batter

   

 Method

• Soak  both rice and rice flakes together for 3-4 hours.Soak the urad dhal separately along with fenugreek seeds. Drain the water completely in both rice and urad dhal.Now grind the urad dhal separetly in a blender or wet grinder till its fluffy and fine paste.Transfer it to a bowl.Then grind the rice to a fine paste with water as needed.
• Now mix both the ground  rice and urad dhal well with hand along with the salt.Keep it in a warm place for 8-10 hours or overnight for fermentation

• Next day or after the fermetation mix the batter well and take the required amount of batter to make dosa.Adjust the consistency with water.

• Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it into a circle as thin as possible.

• Drizzle a generous spoon of ghee and cook it in a medium flame.Once the dosa gets cooked keep ii in a high flame for 30 seconds to get crisp and brown.

• Now loosen the edges with the spatula,fold it and remove from the pan.

• To make the cone dosa after the dosa gets crisp and golden,with the help of spatula mark a line in the circle from the center to one end as shown.

• Fold it from one side and roll it to a cone.

•  Serve it  with  coconut and spicy chutney,sambar.  

• The batter consistency is very important to get a nice dosa.If you are sure with consistency then do a trial dosa and adjust it.
• While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread as thin as possible.
• Use a flat base ladle to spread the dosa.
• A perfect fermented batter is the key to get a nice golden crispy dosa.Also the addition of fenugreek seeds also.
• I always keep my batter in the lighted oven overnight to get fermented properly.
• In winter,I keep the batter in the oven for extra 2-3 hours for the fermentation.
• While making dosa if you feel the griddle is so hot then sprinkle some water to get it cool down.
• I use iron pan to make dosa,if the dosa sticks and not coming properly then slice an onion and rub it on the dosa pan with few drops of oil.This step can be followed for each time after removing the dosa from the pan.

Enjoy............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com