Oats Dosai/Oats Dosa

Today's recipe is a simple yet healthy dosa made with oats.This dosa resembles rava dosa and can be made in no time.As we like rava dosa,once in a while I make this oats dosa for our dinner or week end brunch.
Coming to the recipe,I used some rice flour to get nice crispy dosa.If you feel the amount of rice flour is more it can be reduced.Also the consistency of the batter is so important to get a perfect dosa.This dosa needs some time to cook and gets crispy.

                                                             

                                         

                                                                              

                                                Oats Dosai/Oats Dosa

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   Basic Information

   Preparation time 20 minutes

   Soaking time 10 minutes

   Cooking time 3-4 minutes/dosa

   Makes 7-8  dosas

  Ingredients

  

Ingredient	Quantity
Oats	1 cup
Rice flour/arisi maavu	1/2 cup
Semolina/rava	2 tbs
Wheat flour or maida	2 tbs
Onion(finely chopped)	2-3 tbs
Green chilly/pachamilagai	1 (finely chopped)
Ginger/inji	1 tsp(finely chopped)
Cumin seeds/jeergam	1 tsp
Black pepper/milagu	1 tsp
Curry leaves/karivepillai	few leaves(roughly chopped)
Salt	1 tsp
Coriander leaves	2 tbs(finely chopped)
Water	2.5-3 cups
Oil	as needed to cook dosa

  

   

 Method

• Powder the oats in a blender to a fine powder.In a bowl take all the ingredients except oil and oil.

• Mix it well with water with no lumps.The consistency of the batter should be thin like rava dosa.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 in a circular motion from outside to inside.

• Fill the gaps with the batter.Increase  the flame and cook it for a minute.Now drizzle a tsp of oil and cook it till the edges turn brown.Reduce the flame and let the dosa gets crisp, remove it from the pan. If needed flip it and cook it for 30 seconds and remove it.

•  Serve it  with  coconut chutney.

• Do the trial with the first dosa,accordingly adjust the consistency of the water.If the batter is too thin or thick the dosa won't comes out nice.
• Mix the batter completely before making each dosa as it tends to settle in the bottom.
• Drizzle the oil to the dosa once the batter is cooked otherwise it will take a long time to cook and be generous with oil to get a crispy dosa.
• The black pepper can be crushed and added.
• The batter can be stored in the refrigerator for a day.

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

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

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Sumber http://www.naliniscooking.com

Thakkali Dosai/Tomato Dosa -Version 2

We are entering the 3rd week in our Cooking Carnival and for this week its instant dosa varieties.
Under this theme,I will be sharing the dosa recipes which doesn't need fermentation as well as the recipes with instant flours.
Coming to today's recipe its a simple dosa  made with rice and toor dhal combo along with some tomatoes. This dosa needs some soaking time and once the batter is ready then it can be made into dosas.I have already shared a version of tomato dosa here .But this version is different and I noted down from a cookery show in regional T.V.Off to the recipe.....

                                                             

                                         

                                                                              

                                    Thakkali Dosai/Tomato Dosa

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   Basic Information

   Preparation time 20 minutes

   Soaking time 2 hours

   Cooking time 2 -3 minutes/dosa

   Makes 8-9 dosas

  Ingredients

  

Ingredient	Quantity
Idly Rice	1 cup
Toor dhal/thuvaram paruppu	1/4 cup
Tomato/thakkali	3 medium size
Red chilly/varamilagai	3
Onion(finely chopped)	1 medium size
Curry leaves/karivepillai	few leaves(roughly chopped)
Salt	1.25 tsp
Coriander leaves	2 tbs(finely chopped)
Oil	as needed to cook dosa

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Asafoetida/perungayam	a pinch
Green chilly/pachamilagi	1(finely chopped)

   

 Method

• Soak the rice and dhal for couple of hours.After soaking completely drain the water and grind till it becomes smooth along with salt,red chilly and tomatoes.

• Transfer the ground batter to a bowl.Now heat a pan with a tsp of oil.Crackle the mustard seeds and add the asafoetida powder.Add in the chopped onion and green chilly for a minute.Then add the chopped curry leaves and coriander leaves.Put off the flame.Add it to the batter and mix it well.

• Add it to the batter and mix it well.Adjust the consistency with water.The batter should be like the regular dosa consistency. 

• 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 slightly thicker circle.Reduce the flame and cook it for a minute.Drizzle a tsp of oil.

• Flip it to the other side and cook it for a while.Remove it from the griddle.

•  Serve it  with  coconut chutney.

• This dosa tends to brown very fast,so cook it in a medium flame.
• After flipping the dosa if needed drizzle some more oil.
• The addition of finely chopped green chilly is purely optional.

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

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

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Sumber http://www.naliniscooking.com

Davangere Benne Dose /Butter Dosa/Vennai Dosai

For the final day of fermented dosa varieties in Cooking Carnival is, Karnataka popular Benne Dosa.Benne means butter in Kannada.
Davangere is a place in Karnataka and its popular for this butter dosa and hence the name.The use of generous amount of butter makes this dosa special and gives a nice unique taste to this dosa.
This dosa is slightly different from the regular plain dosa batter in the preparation and also served with potato palya(curry) and  a spicy coconut chutney.
Usually this dosa is on the thicker side and also get a very nice golden color due to the addition of rice flakes and puffed rice.Off to the recipe.......

                                                             

                                         

                                                                              

                                                                        Davangere Benne Dose/Butter Dosa

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   Basic Information

   Recipe Source  Chef and her kitchen

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

   Fermentation time 8-10 hours

   Cooking time 2 -3 minutes/dosa

   Makes 14-16 dosas

  Ingredients

  

Ingredient	Quantity
Raw rice/pacharisi	2 cups
Idly rice	1 cup
Urad dhal/uluthamparuppu	1/4 cup
Rice flakes/poha	1/4 cup
Puffed rice/pori/murmura	1/2 cup
Fenugreek seeds/venthayam	1 tsp
Salt	2 tsp
Green chilly/pachamilagai	4
Butter/vennai/benne	1/4 cup to cook dosa

  Mix it to the fermented batter before making Dosa

Ingredient	Quantity
All purpose flour/maida	2 tbs
Sugar/sakkarai	1 tsp
Baking soda	a pinch

   

 Method

• Soak the rice,uradhal,fenugreek seeds,puffed rice and rice flakes together after rinsing it for couple of times.After soaking completely drain the water and grind till it becomes smooth.Now chop the green chillies and add it to the batter and grind it for a minute.Transfer  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 set it aside.Meanwhile mix the all purpose flour,sugar and cooking soda with little water and add it to the fermented batter.Mix it well and adjust the consistency with water.It should not be too thick or thin.

•  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 slightly thicker circle.Reduce the flame and cook it for a minute.

• After a minute,drizzle generous spoon of butter and cook it in a high flame to get even browning for 30 seconds.Flip it to the other side and cook it for 30 seconds.Remove it from the griddle.

•  Serve it  with  coconut chutney and aloo palya

• Do not spread the dosa to a thin crepe.
• After flipping the dosa if needed drizzle some butter.Also add the butter on the sides of the dosa and not on the top of the dosa.
• 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

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Sumber http://www.naliniscooking.com

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