Pesarattu Upma

Today's recipe is Andhra special pesarratu upma.Pesarattu is a kind of crepe made with whole mung beans and a simple upma made with semolina is topped .It is served along with a spicy,tangy ginger chutney.Pesarattu with upma is a healthy and filling meal option.

Originally the upma used to top the pesarattu is white in colr and no turmeric powder is added.I normally make the upma in yellow color,so I added.It is purely optional.

                                               

                                         

                                                                              

                                                         Pesarattu Upma 

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   Basic Information

   Preparation time 20 minutes
   Soaking time 6-7 hours

   Cooking time 30 minutes

   Makes 4  

  Ingredients

  To make Upma

Ingredient	Quantity
Semolina/rava	1/2 cup
Onion(finely chopped)	1 (medium size)
Green chilly/pachamilagai	2 (slit lengthwise)
Ginger/inji (finely chopped)	1 tsp
Curry leaves	few leaves
Coriander leaves(finely chopped)	1 tbs
Cashews/mundiri(finely chopped)	1 tbs
Turmeric powder/manjal podi	1/4 tsp(optional)
Salt	3/4 tsp
Oil	1 tbs

   

  For the Tempering

Mustard seeds/kadugu	1 tsp
Urad dhal/uluthaparuppu	2 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1 (broken)

   To make Pesarattu

Ingredient	Quantity
Whole mung beans/paasipayaru	1/2 cup
Raw rice/pacharisi	2 tbs
Ginger/inji	1 inch piece
Green chilly/pachamilagai	2
Salt	1 tsp
Oil	to cook pesarattu
Onion,green chilly and coriander leaves (finely chopped)	as needed to top the pesarattu

  

  

 Method

•  Heat a tsp of oil and fry the semolina in a medium flame till a nice aroma comes out.Remove it and keep it aside.
• Heat the oil in a pan,do the tempering,add in the cashews fry it till golden.Now add in the chopped onion,curry leaves and  green chilly,saute until transparent.

• Now add in the fried rava and give it a mix.Add in the boiling water and mix it well.Cook it until the water gets absorbed.Now add in the turmeric powder and mix it well,if needed add a tsp of oil and cook it for couple of minutes in a low flame.Add in chopped coriander leaves and put off the flame.

  To make pesarattu

• Soak the mung beans in water for atleast 6-7 hours or over night.Grind the soaked whole mung beans,rice along with ginger,green chilly,cumin seeds and salt to a fine paste.Transfer the batter to a bowl 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 thin circle.Immediately sprinkle the chopped onion and green chilly.

• Gently press it with the spatula.and drizzle the oil.Let it cook for a minute.Once the dosa gets cooked, keep 2-3 tbs of upma on top the dosa.Spread it evenly on the pesarattu and sprinkle some chopped onion and coriander leaves.Loosen the edges of the cooked pesarattu with a spatula and fold it and remove it from the pan.

• Serve it with ginger chutney.

• Addition of rice along with mung beans is purely optional.It makes the pesarattu crispy .

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

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

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Kancheepuram Masala Dosa /Kanchipuram Masala Dosa

Today's recipe for Cooking Carnival for dosa with stuffing, is Kanchipuram masala dosa.I have shared a version of Kanchipuram Dosa for this carnival for a different theme. But this dosa is with a colorful stuffing along with potato masala.

I don't know this dosa exists in restaurants menu,but a friend of mine shared the recipe.The recipe sounds interesting and checked in the internet for reference.
Most the recipes are more or less same as the recipe given by my friend.Regular fermented dosa batter is used to make this dosa.

Also a curry made with grated carrot,beetroot and onion is called Kanchipuram masala is used along with the potato masala.The dosa is topped with a generous amount of idly podi gives a very nice taste.The dosa tastes good as such but I served mine with almond chutney.Off to the recipe......................

                                               

                                         

                                                                              

                                  Kanchipuram Masala Dosai/Kancheepuram Masala Dosa

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   Basic Information

   Preparation time 25-30 minutes

   Cooking time 2-3 minutes/dosa

   Makes 3-4  dosas

  Ingredients

  To make Kanchipuram Masala

Ingredient	Quantity
Carrot(grated)	1/4 cup
Onion(finely chopped)	1 (medium size)
Tomato(finely chopped)	2-3 tbs
Beetroot(grated)	1/4 cup
Red chilly powder/milagai podi	1/4 tsp
Green chilly/pachamilagai	1 (finely chopepd)
Turmeric powder/manjal podi	1/4 tsp
Salt	1/2 tsp
Garam Masala powder	1/4 tsp
Coriander leaves	1 tbs(finely chopped)
Oil	2 tsp

   
   To make Dosa

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

  

  

 Method

•  Heat the oil in a pan,add in the onion and chopped green chilly,saute until transparent.Add the grated carrot and beetroot,fry it for couple of minutes.

• Now add in all the spice powders,salt and give it a mix.Cook it covered for 2-3 minutes in a low flame.Finally add in the chopped coriander leaves and tomato,give it a mix. Put off the flame.

• Kanchipuram masala is ready.

  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.

• Sprinkle 2 tsp of idly podi on top of dosa and drizzle the oil.Let it cook for a minute.Once the dosa gets cooked,top it with the Kanchipuram masala.Gently press it with the spatula.Then keep 2-3 tbs of potato 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

• 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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

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

An InLinkz Link-up

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com