Paasiparuppu Dosa/Yellow Moong Dhal Dosa

For the 5th day under instant dosa varieties in Cooking Carnival is a protein rich dosa with moong dhal.
This dosa can be called as vegetarian omlette as the taste resembles egg omlette.This dosa can be spread into a thin crepe or like uthappam/pancake.Either way it tastes good.
The dhal gets soaked in less than an hour,once the batter is ready the dosa can be made.Grated veggies or some greens can be added to make it more healthy.
Today I used,chopped onion and coriander leaves.Spicy tomato chutney or coriander chutney pairs very well with this dosa.Lets move on to the recipe............

                                                             

                                         

                                                                              

                                     Paasiparuppu Dosai/Yellow Moong Dhal Dosa

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   Basic Information

   Preparation time 20 minutes

   Soaking time 1 hour

   Cooking time 2-3 minutes/dosa

   Makes 6  dosas

  Ingredients

  

Ingredient	Quantity
Yellow Moong dhal/paasiparuppu	3/4 cup
Raw rice/pacharisi	1/4 cup
Bengal gram/Channa dhal/kadalaparuppu	1 tbs
Onion(finely chopped)	4-5 tbs
Green chilly/pachamilagai	1-2 (finely chopped)
Curry leaves/karvepillai	few leaves(roughly chopped)
Salt	1.25 tsp
Coriander leaves	2 tbs(finely chopped)
Carrot(grated)	2 tbs (optional)
Oil	as needed to cook dosa

   

 Method

• Soak the dhals and rice together for an hour.Drain the after completely after soaking and grind it to a fine paste with salt.Add water as needed to grind the batter.Transfer the ground paste to a bowl and add water to adjust the consistency.To this add in chopped onion,green chilly,curry leaves and coriander leaves.

• Heat than pan and once it becomes hot,pour a ladleful of batter and spread it.Reduce the flame and cook it for a minute.After a minute add a tsp of oil and cook it for a minute.Flip it to the other side and cook.Remove it from the griddle and serve it immediately.

•  Serve it  with  coriander chutney and spicy chutney.

• Drizzle the oil to the dosa once the batter is cooked.
• Addition of rice is purely optional.
• 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

Neer Dose / Neer Dosa

Today's recipe for instant dosa in Cooking Carnival is a lacy,soft dosa called Neer dosa.
Neer dosa is a popular coastal Karnataka dosa,served with chutney and some non-veg curries.Also it's served with fresh grated coconut and jaggery.

Neer means water in Kannada,a thin,watery batter is used to make this dosa,so called Neer dosa.
Traditionally neer dosa is prepared using iron skillet and needs some practice.The batter consistency is so important to get a perfect neer dosa.This dosa is so soft even after cooling and I served mine with a simple tomato kurma.

                                                             

                                         

                                                                              

                                                      Neer Dose/Neer Dosa

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   Basic Information

   Preparation time 20 minutes

   Soaking time 10 minutes

   Cooking time 3-4 minutes/dosa

   Makes 6-7  dosas

  Ingredients

  

Ingredient	Quantity
Raw rice or pacharisi or any short grain rice	1.25 cups
Grated coconut/thengai	1/4 cup
Salt	3/4 tsp
Oil	2 tsp

   

 Method

• Soak the rice in water for 2 hours.After soaking drain the water completely and grind it along with grated coconut and salt to a fine paste.

• Transfer the ground paste to a bowl and add water to adjust the consistency.The consistency should be like buttermilk.Heat a griddle and once it becomes hot,reduce the heat and poor a ladle full of batter from outside to inside  like rava dosa.Or pour some batter and swirl the griddle.

• Fill the gaps and increase the flame to high.Cook it covered for a minute.

• Once its cooked properly the dosa leaves the side of the pan as shown. Fold it and remove it from the griddle.

• Serve it with chutney of your choice or any veg or non-veg curry.

• Mix the batter every time as it tends to settle in the bottom.
• The batter can be stored in the refrigerator for a day.
• The batter consistency is so important to get a perfect dosa,so do a trial,then adjust the consistency.
• Cook the dosa in a high flame and it takes less than a minute 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

Bread Dosai/Bread Dosa

Today's recipe is a simple instant dosa made with leftover bread.I make this dosa whenever I have lot of leftover bread.This dosa tastes like wheat dosa with a slight sweet taste.A spicy chutney makes a perfect accompaniment for this dosa.My kiddo loves to have it with hot and sweet sauce.Lets move on to the recipe...........

                                                             

                                         

                                                                              

                                          Bread Dosai/Bread Dosa

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   Basic Information

   Preparation time 20 minutes

   Soaking time 10 minutes

   Cooking time 3-4 minutes/dosa

   Makes 6  dosas

  Ingredients

  

Ingredient	Quantity
Bread slices(wheat or white bread)	3-4 slices
Rice flour/arisi maavu	1/2 cup
Semolina/Rava	1/2 cup
Onion(finely chopped)	2-3 tbs
Green chilly/pachamilagai	1 (finely chopped)
Curry leaves/karvepillai	few leaves(roughly chopped)
Salt	1 tsp
Coriander leaves	2 tbs(finely chopped)
Carrot(grated)	2 tbs (optional)
Oil	as needed to cook dosa

   

 Method

• Soak the bread and semolina in water separately for 10 minutes.Squeeze the water from the bread and mash it well.Now in a blender take the mashed bread,soaked semolina,rice flour and salt.Grind it well to a smooth paste.

• Transfer the ground paste to a bowl and add water to adjust the consistency.To this add in chopped onion,green chilly,grated carrot,curry leaves and coriander leaves.Heat than pan and once it becomes hot,pour a ladleful of batter and spread it.Reduce the flame and cook it for a minute.

• After a minutes add a tsp of oil and cook it for a minute.Flip it to the other side and cook.Remove it from the griddle and serve it immediately.

•  Serve it  with  coconut chutney and spicy chutney.

• Drizzle the oil to the dosa once the batter is cooked.
• The black pepper and cumin seeds also can be added.
• The batter can be stored in the refrigerator for a day.
• The batter should not too thick or thin.

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

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com