Onion Podi Uthappam / Podi Uthappam

For the day 2 of final week in Cooking Carnival is onion,podi uthappam.Uthappam is a thick pancake like dosa can be made plain or with toppings.When it comes to toppings so many variations are made.
Onion uthappam is a popular one and everybody likes it and every household has their own version.

Coming to the recipe,I have adapted this recipe in a cookery show and its quite popular in a particular shop in Chennai.Its a onion uthappam sprinkled with a spicy garlic podi/powder and cooked using generous amount of ghee.This uthappam is served along with mint chutney and onion coriander chutney.

The exact recipe for the podi/powder was not given but I tried my own version and used it.
The podi came out so flavorful and when its sprinkled along with onion,it makes the uthappam so tasty.

                                               

                                         

                                                                              

                                Onion Podi Uthappam/Podi Uthappam

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   Basic Information

   Preparation time 25 minutes

   Cooking time 2-3 minutes/utahppam

   Makes 2-5

  Ingredients

  For the podi

Ingredient	Quantity
Channa dhal/kadala paruppu	1/4 cup
Toor dhal/thuvaram paruppu	2 tbs
Urad dhal/ulutham paruppu	1/4 cup
Moong dhal/paasiparuppu	1 tbs
Red chilly/varamilagai	7-8
Sesame seeds/yellu	2 tbs
Curry leaves/karivepillai	4-5 spigs
Garlic/poondu	6-7 fat cloves
Oil	2 tsp
Salt	1 tsp or to taste

   
  To make uthappam

Ingredient	Quantity
Dosa Batter/dosai maavu	3 cups
Ghee/nei	as needed to cook dosa
Onion (finely chopped)	2 (medium size)
Coriander and curry leaves	as needed(finely chopped)

  

  

 Method 

• Add 1/2 tsp of oil and fry the dhals  and red chilly in a medium flame till the color changes and slightly golden.Once the dhals become nice and crisp remove it.Fry curry leaves till the curry leaves turned crisp.Remove it from the keep it.

• Add the sesame seeds in the pan and fry it for a minute and remove it.Now fry the crushed garlic in the pan and fry it for a minute and remove it.Let all the ingredients get cool down.

• After cooling grind the red chillies, curry leaves,salt and  give it a pulse.Now add the dhals and sesame seeds to it and grind it to a bit coarse powder.Now add the garlic and pulse it.Do not run the blender continuously.The spicy garlic powder is ready.

• Now take the  batter and adjust the consistency with water.Mix the chopped onion,curry leaves and coriander leaves together and keep it aside.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(no need to spread it too thin).

• Now sprinkle the chopped onion and  on top of the uthappam,then sprinkle the spicy garlic powder.Press it gently,drizzle ghee and cook it for a minute or till it gets golden.

• Flip it to the other side and cook it for a minute, add a tsp of ghee.Keep it in a flame for another 30 seconds.Remove it from the pan.

• Serve it with mint chutney.

• While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread and no need to spread so thin.
• Use a flat base ladle to spread the dosa.
• After keeping the onion and spicy powder,gently press it and cook it in a medium flame.

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

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Quinoa Adai /Quinoa and Lentil Adai

We are towards our final week of Cooking Carnival in mega Blogging Marathon and for this week I am sharing Adai,aapam and uthappam recipes.As these recipes also comes under dosa category,I decided to share.
For the day 1,I am sharing an adai made with quinoa and lentils.Adai is made with of lentils and rice is most of the households in South India.
But this recipe is rice free and I used quinoa,broken wheat.The taste of the adai is almost like the regular adai.The only thing needs to be careful is rinse the quinoa with water for several times.Otherwise it will end up in a bitter taste.Let's move on to the recipe..........

                                               

                                         

                                                                              

                               Quinoa Adai/Quinoa and Lentil Adai

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   Basic Information

   Preparation time 25 minutes
   Soaking time - 2-3 hours

   Cooking time 3-4 minutes

   Makes 5- 6

  Ingredients

Ingredient	Quantity
Quinoa	1/2 cup
Broken wheat/cracked wheat	1/2 cup
Toor dhal/thuvaram paruppu	1/4 cup
Channa dhal/kadala paruppu	1/4 cup
Moong dhal/paasi paruppu	1 tbs
Red chilly/varamilagai	3-4
Fennel seeds/sombu	1/2 tsp
Ginger/inji	1 inch piece
Garlic/poondu	1 clove
Salt	1 tsp
Asafoetida/perungayam	a generous pinch
Onion(finely chopped)	1 (large size)
Curry leaves	2 sprigs(finely chopped)
Coriander leaves	2-3 tbs(finely chopped)
Oil	as needed to cook

   
 

  

  

 Method 

• Wash and soak the dhals and broken wheat,quinoa together with water.Let it soak for 2- 3 hours.After soaking completely drain the water and grind the red chilly,fennel,garlic,ginger,and the soaked mixture with little water to a bit coarse paste.
• Transfer the ground batter to a bowl,to this add the finely chopped onion,curry leaves and coriander leaves. Add in salt and asafoetida and mix it well,adjust the consistency with water.

• Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it. 
• Drizzle a tsp of oil and cook it for a minute or two,till it becomes golden.Flip it to the other side and cook it for couple of minutes,drizzle another tsp of oil. Remove it from the griddle.

• Serve it with coconut chutney and sugar or pickle.

• Keep the flame in a medium to get a nice crispy edges.
• Grated carrot and coconut can also be added.
• Rinse the quinoa for at least 4-5 times

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

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Kari Dosai /Soya Kheema Dosa

Kari dosai is  popular in Madurai,in which minced mutton curry is topped and served with kurma.But I wanted to share a vegetarian version with minced soya curry.In the original recipe egg is also used on top of the minced mutton.Since its a vegetarian version I didn't use it.Also the dosa needs to be on the thicker side and the minced meat/soya is topped and cooked.This dosa doesn't need any side dish,it tatses good as such.Off to the recipe...

                                               

                                         

                                                                              

                                                Kari Dosai/Soya Kheema Dosa

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   Basic Information

   Preparation time 25 minutes

   Cooking time 2-3 minutes/dosa

   Makes 3 dosas

  Ingredients

  For the stuffing/filling 

Ingredient	Quantity
Soya chunks	1/3 cup
Onion(finely chopped)	1 (medium size)
Tomato(thinly chopped)	1(medium sice)
Green chilly/pachamilagai	1 (finely chopped)
Ginger&garlic paste	1 tsp
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder	1/2 tsp
Garam masala powder	1/4 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Fennel seeds/sombu	1/4 tsp
Coriander leaves	1 tbs(finely chopped)
Oil	1 tbs

   
  To make Dosa

Ingredient	Quantity
Dosa Batter/dosai maavu	3 cups
Oil	as needed to cook dosa
Onion and green chilly(chopped)	to garnish(optional)

  

  

 Method 

• Cook the soya chunks in boiling water along with a pinch of salt.Once its cooked drain the water and rinse it in cold water for couple of times.Squeeze the excess water and pulse in the blender.
• Heat the oil in a pan,crackle the fennel seeds and add the chopped onion and green chilly with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.
• Add the chopped tomato cook it for a while,then goes in all the spice powders and salt.Give it a mix and add sprinkle some  water if needed.Now add the pulsed soya chunks.
• Mix it well,let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves and put off the flame.

• Now 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(no need to spread it too thin).

• Now sprinkle the soya kheema on top of the dos,then sprinkle some chopped onion and green chilly.Press it gently,drizzle oil and cook it for a minute or till it gets golden.

• Flip it to the other side and cook it for a minute,if needed add a tsp of oil.

• Serve it with kurma and raita if needed.

• While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread and no need to spread so thin.
• Use a flat base ladle to spread the dosa.
• After keeping the soya kheema or minced meat curry,gently press it and the batter should not be cooked,so keep it in a medium flame.

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

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Sandwich Dosa / Sandwich Masala Dosa

Today's recipe for the Cooking Carnival is a dosa with colorful filling resembles veggie sandwich.
I got the idea of making this sandwich dosa after seeing our BM buddies shared some sandwich recipes without bread.
So tried this dosa one day for evening snack for my son and he loved it.Immediately included this dosa in my list to share for this theme.
I mashed the potatoes and used it here also used some grated panner.One can replace the paneer with cheese and make it a cheesey dosa.The addition of mint chutney gives a very nice taste and this dosa tastes good as such.No need of any extra side dish for this one.But I serve it with coconut chuney and some sweet and spicy sauce.Off to the recipe...........

                                               

                                         

                                                                              

                                        Sandwich Dosa/Sandwich Masala Dosa

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   Basic Information

   Preparation time 25 minutes

   Cooking time 2-3 minutes/dosa

   Makes 3 dosas

  Ingredients

  For the stuffing/filling 

Ingredient	Quantity
Potato	2 (large size)
Onion(finely sliced)	1 (medium size)
Tomato(thinly sliced)	2
Cucumber/vellaikkai(thinly silced)	1 (small size)
Paneer(grated)	1/4 cup
Mint Chutney	3 tbs
Chaat Masala powder	1-2 tsp
Red chilly powder/milagai podi	1/2(optional)
Coriander leaves	1 tbs(finely chopped)
Hot and sweet sauce	1-2 tbs

   
   To make Dosa

Ingredient	Quantity
Dosa Batter/dosai maavu	3 cups
Oil	as needed to cook dosa
Butter	1 tbs

  

  

 Method

•  Pressure the potatoes and peel the skin.Mash it roughly and keep it aside.

• 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(no need to spread it too thin).

• Let it cook for a minute.Once the dosa gets cooked,smear mint chutney on top of the dosa and drizzle the oil.Let it cook for 30 seconds.

• Now to half of the dosa,keep the mashed potato and grated panner.Sprinkle some chaat masala powder.Now top it with sliced onion,tomato and cucumber and coriander leaves.Sprinkle some more chaat masala if needed.Drizzle some ketchup or hot and sweet sauce.Loosen the edges of the cooked dosa with a spatula and fold it to half(semi circle).Remove it from the pan.Top it with butter.

• Serve it with chutney and sauce.

• While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread.
• While keep the stuffing on top of the dosa reduce the flame.
• Butter can be used instead of oil.
• Instead of mint chutney tomato ketchup or garlic chutney can also be used.

Enjoy..........

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

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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Sumber http://www.naliniscooking.com

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