Green Peas Masala Dosa / Peas Masala Dosa

Coming to day 2 under the theme dosa with stuffing/filling in Cooking Carnival is green peas masala dosa.
This dosa is popular in many restaurants or food joints in India.I had couple of times in restaurants in India and tastes awesome with coconut chutney and sambar.
In the original recipe,soaked dried peas is cooked and added to the masala.Here I used the frozen green peas and added to the masala.
I made the green peas masala with basic ingredients,if you want to make it rich ground cashew paste can be added.Off to the recipe..................

                                               

                                         

                                                                              

                                  Green Peas Masala Dosai/Peas Masala Dosa

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   Basic Information

   Preparation time 25-30 minutes

   Cooking time 2-3 minutes/dosa

   Makes 3-4  dosas

  Ingredients

  

Ingredient	Quantity
Green peas/pachai pattani	3/4 cup(frozen or fresh)
Onion(finely chopped)	1 (medium size)
Tomato(finely chopped)	2(medium size)
Ginger&garlic paste	2 tsp
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Garam Masala powder	1/4 tsp
Coriander leaves	1 tbs(finely chopped)
Fennel seeds/sombu	1/4 tsp
Oil	2 tsp

   
   To make Dosa

Ingredient	Quantity
Dosa Batter/dosai maavu	2 cups
Oil	as needed to cook dosa
Onion and coriander leaves (finely chopped)	as needed to garnish

  
  

 Method

•  Boil the fresh or frozen peas in a MW oven with a pinch of salt till it becomes tender. 

•  Heat the oil in a pan and crackle the fennel seeds.Add in the onion,saute until transparent.Add the ginger and garlic paste,fry it for couple of minutes.Now add the tomato and cook it for 2-3 minutes.

• Now add in all the spice powders,salt and give it a mix.Add the cooked green peas and mix it well.Let it cook for 3-4 minutes.Finally add in the chopped coriander leaves and put off the flame.

  

  To make Dosa 

• Take the  batter and adjust the consistency with water.Heat a griddle and once 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 to a circle as thin as possible.

• Let it cook for a minute.Drizzle a generous spoon of oil and cook it in a medium flame.Once the dosa gets cooked keep 2-3 tbs of green peas masala on top the dosa..

• Spread it evenly on the dosa and sprinkle some chopped onion and coriander leaves.Loosen the edges of the cooked dosa with a spatula and fold it to a triangle.Remove it from the pan.

• Serve it with chutney and 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.

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

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

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Sumber http://www.naliniscooking.com

Mysore Masala Dosai / Mysore Masala Dosa

We are entering the 4th week fo Cooking Carnival in  Mega Blogging Marathon edition.For this week I am sharing the dosa recipes with stuffing/filling.
For day 1 its one such, evergreen and classic recipe,Mysore Masala Dosa.Already I have shared a version of masala dosa here with the regular dosa batter.But for  this version of  Mysore Masala Dosa,I prepared a separate dosa batter to get a nice golden color.I followed the recipe from Mrs.Mallika Badrinath's cook book with few alterations.
Usually Mysore Masala dosa is on the thicker side and a spicy garlic chutney is applied on the dosa and filled with potato masala.As we prefer the crispy dosa,I made it slightly on the crisper side.Also butter can be used to cook the dosa.

                                               

                                         

                                                                              

                                        Mysore Masala Dosai/Mysore Masala Dosa

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   Basic Information

   Preparation time 35-40 minutes

   Soaking time 2-3 hours

   Fermentation time 8-10 hours

   Cooking time 2-3 minutes/dosa

   Makes 6-7  dosas

  Ingredients

  For the batter

Ingredient	Quantity
Raw rice/Pacharisi	1.5 cups
Urad dhal/uluthamparuppu	1/2 cup
Bengal gram/Channa dhal/kadalaparuppu	2 tbs
Toor dhal/thuvaram paruppu	1 tbs
Rice flakes/aval/poha	1/2 cup
Fenugreek seeds/vendhayam	1.5 tsp
Salt	1.5 tsp
Oil or Butter	to cook dosa

   For the potato Masala

Ingredient	Quantity
Potato	4 (mediumsize)
Onion(thinly sliced)	1 (mediumsize)
Green chilly/pachamilagai	1-2(finely chopped)
Ginger/inji	1 tsp(finely chopped)
Curry leaves/karivepillai	few leaves
Coriander leaves	2 tbs(finelly chopped)
Salt	1 tsp
Oil	1 tbs

   
   For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channadhal/Kadala paruppu	1 tbs
Cashews/mundiri	2 tbs (finely chopped)
Asafoetida/perungayam	a generous pinch

  
  For the Garlic chutney

Ingredient	Quantity
Red chilly/varamilagai	4-5
Shallots/chinna vengayam	4-5
Garlic/poondu	3-4 cloves
Channa dhal/kadala paruppu	2 tbs
Salt	1/2 tsp
Oil	1 tsp

 Method

• Soak the dhals and rice together for an hour along with fenugreek seeds.Soak the poha separately.After soaking completely drain the water and grind it to a fine batter.Mix the salt and let it ferment for 8-10 hours or overnight.

  To make potato masala

•  Boil the potatoes in a pressure cooker for a whistle or 2 .Peel the skin and mash it roughly.Heat a pan with oil,do the tempering and in the chopped cashews,ginger and green chilly.Let it fry for a minute.
• Add in the onion with a pinch of salt,saute it till transparent.Now add in the salt,turmeric powder and mashed potato.Mix it well and cook it for couple of minutes.Add in the chopped curry leaves and coriander leaves.Put off the flame.Potato Masala is ready.

   To make garlic chutney

• Heat a pan with oil fry the red chillies and channa dhal,till the dhal becomes crispy.Add in the garlic and shallots.Mix it well it well and cook it for a minute.Put off the flame,after cooling grind it to a fine paste with salt.

  To make Dosa 

• Take the required batter and 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 slightly thick circle.
• Drizzle a generous spoon of oil/butter and cook it in a medium flame.Once the dosa gets cooked keep 2 tsp of chutney on top the dosa..

• Spread it evenly on the dosa and keep a generous amount of potato masala,loosen the edges of the cooked dosa with a spatula and fold it.Remove it from the pan.

• Serve it with chutney and 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.
• 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 rice flakes and fenugreek seeds also.
• The amount of ingredients given for chutney is enough for 4 dosas,so adjust the amount.

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

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

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Sumber http://www.naliniscooking.com

Instant Multi grain Dosa / Karacha Maavu Dosai /Mixed Flour Dosa

For the final day of instant dosa varieties in Cooking Carnival is mixed flour dosa.It can be called as multi grain dosa too.We call this dosa as karachamaavu dosa,as flour is mixed and made into dosa.
Nowadays mixed grain or multi grain flour is available in market to make the work easier.But I don't get those mix here,so I make with the flours available and make dosa.

Coming to the recipe I have used ragi,jowar and sorghum flour along with wheat,rice flour.One can modify the recipe according to the availability of the flours.Sometimes I add a cup of fermented dosa batter,along with the flours.Here I have used small quantity of  rice flour,but for a crispier version it can be increased.Let's move on to the recipe......

                                                             

                                         

                                                                              

                         Karacha MaavuDosai/Instant Multi Grain 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
Wheat flour/gothumai maavu	1/2 cup
Rice flour/arisi maavu	1/2 cup
Semolina/rava	2 tbs
Finger millet flour/raagi maavu	1/4 cup
Pearl millet flour/kambu maavu	1/4 cup
Sorghum flour/chola maavu	1/4 cup
Chick pea flour/kadala maavu/besan	2 tbs
Green chilly/pachamilagai	1-2(finely chopped)
Onion(finely chopped)	4-5 tbs
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

• Take all the flours and fine rava in a mixing bowl.To this add the salt,chopped onion,green chilly,curry leaves and coriander leaves.Mix it well with water and the batter should be thinner than the regular dosa batter.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 another minute and remove it.

•  Serve it  with  coconut chutney and spicy 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.
• Rice flour can be increased up to 3/4 cup to get a crispy version.
• Cook it in a medium flame to get a nice golden color.

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

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

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Sumber http://www.naliniscooking.com

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.......................

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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...................

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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

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Sumber http://www.naliniscooking.com