Cheese Corn Dosa | After School Snacks under 30 minutes

Cheese Corn dosa is a simple to make dosa that kids love a lot. The sweetness of corn along with the melted cheese tastes delicious as a filling. I have added the mixed herbs of pizza seasoning, but you may always add the Indian spices. Give this a try and enjoy !!

Here is a YouTube #shorts to the recipe.

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 5-6 dosas

Author ~ Julie

Ingredients

corn kernels 1/4 cup

onion 1 small or 1/4 cup

mixed herbs 1/3 tsp

coriander leaves 2 tbsp (chopped)

salt to taste

oil 1 tbsp

cheese 5–6 cubes or 6 tbsp grated

Method

• Heat a pan and add oil. Add the chopped onions and sauté. To this, add the corn kernels and add salt lightly as cheese has salt too, cook covered for 4–5 minutes. Add in the coriander leaves. Add mixed herbs and switch off the flame.
• Heat a dosa griddle, pour a ladleful of batter. Spread the batter and add a tbsp of filling. Grate the cheese and add on top. Fold in half and cook till the cheese is melted and dosa is crisp.
• Enjoy !!

NOTES

* You can add grated carrots too in the filling.

RELATED POSTS

1. Left Over Rice Uthappam
2. Indian Coffee House Masala Dosa
3. Masala Dosa
4. Mysore Masala Dosa
5. Chicken Masala Dosa
6. Omelette Dosa
7. Crismson Beets Dosa
8. Barnyard Neer Dosa
9. Dosa Waffle
10. Dossizza
11. Ghee Roast Dosa
12. Pesarattu (Green Gram Dosa)
13. Barnyard Tomato Dosa 
14. Barley Dosa
15. Neer Dosa
16. Instant Ragi Dosa
17. Sweet Berry Dosa 
18. Oats Dosa
19. Barley Oats Dosa 

 

Onion Uthappam with Kara Chutney | Traditional Uttappam (YouTube #shorts)

Friends, which is your favourite dosa recipe?? We all have different tastes here at home. Kids love ghee roast, H loves masala dosa and me love uthappams and onion uthappam being my favourite. Though we all have different favourites, but all dosa recipes are welcome in one or the other forms when it is made. So, I keep trying out different dosa varieties.

 

Onion Uthappam, nothing fancy and is a very simple uthappam. The lightly caramelized onion slices in between the dosa batter really brings out the sweet, tasty flavour. I always order onion uthappam if we are eating out at hotels, whereas all others select their favourites. Kara chutney was something new that I tried with onion uthappam, as I always pair uthappam with tomato chutney or kunjulli chutney. The best part of trying out kara chutney is that it gets ready in minutes and everything is added raw, no sautéing. I feel those of you who can enjoy the raw flavours of onions should only give this a try. To us, this chutney was fine, and we didn't much notice the raw favours and totally enjoyed with uthappam. I have shared the Youtube #shorts link of making uthappam. Hope you enjoy and try it out !!

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 7-8 uthappam & small bowl chutney 

 Ingredients

for onion uthappam

dosa batter (thick) 2 cups

onion 2 cups fine chopped

coriander leaves, one handful chopped

green chillies 2 fine chopped

salt to taste

gingelly oil 2 tbsp

for kara chutney

coconut grated 1/4 cup

onion 1 medium-sized roughly  chopped

tamarind amla size

dry red chillies 4-5

jaggery, a small piece

salt to taste

for tempering chutney

oil 1 tbsp

curry leaves, a sprig

uzhunnu parippu/ urad dal 1 tsp

mustard seeds 1 tsp

          YouTube Shorts for Onion Uthappam and kara chutney is here. 

Method

FOR ONION UTHAPPAM

• Ferment the dosa batter as given in this recipe. Add salt once fermented.
• Chop the onions, coriander leaves and green chillies. Mix and keep aside.
• Heat a griddle and add the dosa batter. The batter should be a little looser than idli batter, but not very thin for making uthappam. Don't spread the batter very thin and spread only like making set dosa.
• Add the chopped veggie mix. Add a tsp of oil on top and press the onions using a spatula.
• When the sides look cooked, try flipping the uthappam, other side. I personally love flipping the uthappam as I love the caramelized onion flavour. But if you like the onions without caramelizing, then you should put a lid once the uthappam is cooking and remove as soon as the base looks cooked (no need to flip).
• Serve warm with chutney. We had with kara chutney.

FOR KARA CHUTNEY

• Add the grated coconut, tamarind, onion, jaggery, salt, dry red chillies and grind to a smooth paste without adding water as onion gives out water.
• Heat a pan and add oil. Splutter mustard seeds, add urad dal and finally curry leaves. Pour over chutney. 
• The chutney should be slightly thick for best taste and not watery.

NOTES

* I have already shared the recipe of making idli- dosa batter in a mixer. Here is the link.

* Adding green chillies in uthappam is optional, as few people don't like biting chillies. In that case, omit adding. You can add idli milagu podi.

* Add hot chillies along with kashmiri chilli for more spice. I generally add only dry kashmiri chilli, you can alter as per tastes.

 

RELATED POSTS 

DOSA RECIPES

1. Left Over Rice Uthappam
2. Indian Coffee House Masala Dosa
3. Masala Dosa
4. Mysore Masala Dosa
5. Chicken Masala Dosa
6. Omelette Dosa
7. Crismson Beets Dosa
8. Barnyard Neer Dosa
9. Dosa Waffle
10. Dossizza
11. Ghee Roast Dosa
12. Pesarattu (Green Gram Dosa)
13. Barnyard Tomato Dosa 
14. Barley Dosa
15. Neer Dosa
16. Instant Ragi Dosa
17. Sweet Berry Dosa 
18. Oats Dosa
19. Barley Oats Dosa 

CHUTNEY RECIPES

• Ulli Chammanthis
• Idli Milagu Podi
• Ellu Podi( Sesame seeds Chutney Powder)
• Mint- Pudina Chutney
• Coconut Chutney
• Pottukadala Chutney
• Red Dosa Chammanthi
• Tomato Chutney
• Malli Ela -Dates Chutney
• Ripe Mango Chutney
• Nellika Chutney 
• Avocado Chutney 
• Peanut Mint Chutney

Barnyard Neer Dosa (VIDEO)

Barnyard neer dosa is an instant healthy dosa that can be quickly prepared without any fermentation. This dosa is a healthy breakfast option to all those who would like to avoid rice. Though you get store brought millet flours in stores, but I have used homemade millet flour that I prepare at home. The recipe link for making millet flour is already shared here. Taste wise these millets neer dosa don't taste anything obvious but the colour of these neer dosa is off-white than white. 

The only difference that I found in making these millets dosa is that it takes a little more time than usual neer dosa to cook. So wait patiently before you flip the dosa. Mangalorean neer dosa, the traditional one or millet neer dosa, I love them with a tangy chutney like tomato chutney, kunjulli chutney or mint chutney. How do you like to pair these crispy and light dosas ? You can even serve these with chicken sukka .Try these out and am sure you will love these.

Preparation time ~ 15 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 4 neer dosa

Ingredients

barnyard flour 1/2 cup

cooked rice 3 tbsp

grated coconut 3 tbsp

salt to taste

water 1 cup

Method

• Add the barnyard flour in a bowl. Add 1/2 cup water to this, mix well without lumps.
• Take the cooked rice and grated coconut, add to a blender jar and add water. Grind till smooth and add to the barnyard batter. Combine well, add salt  and get a batter without any lumps. The batter shouldn't be very watery, but thinner than dosa batter.
• Heat a non-stick pan and when the pan is really hot. Pour a ladleful of batter and swirl the pan to even out the batter. Cook till the sides are crisp and starts to leave the pan(may take longer than usual neer dosa batter). Add few drops of gingelly oil.
• Flip the other side and cook for another 45 seconds. Repeat making the other barnyard neer dosa. Serve with tomato chutney or pudina chutney.

                                                 

NOTES

* I have already posted the barnyard flour making from scratch, please refer the link.

* You can make this neer dosa using other millet flours too.

RELATED POSTS
* Barnyard Idlis

* Barnyard Coconut Cookies

* Instant Barnyard Tomato Dosa

FOR MORE MILLET RECIPES, CLICK HERE.

Indian Coffee House Masala Dosa (Step by Step Pics)

How many of you love the famous Indian Coffee House masala dosa?? We as a family love the masala dosas !! Whenever you land near an Indian Coffee House, the aroma of the crispy masala dosas with coffee is a perfect attraction to enjoy them. The Indian Coffee House is a restaurant chain run across India and is run by a series of worker cooperative societies, most of the waiters in the restaurant have a similar uniform with a turban. The menu list in Indian coffee house is quite simple, but every coffee house that you get in is crowded during peak hours like breakfast / lunch/ tea time. We love having masala dosa with uzhunnu vada(medu vada) with a cup of coffee.

Corona time, has given us ample time to experiment all the favourite tastes of restaurants. Kids were longing to have Indian Coffee House masala dosa, though I make the regular masala dosa often. Then it's their persuasion that I gave this masala dosa a try, and they were really happy with the outcome. Though it's quite similar to the traditional masala dosa but the signature mark to the dosas is the red color filling which you find only in Indian Coffee Houses. They add beetroot and carrot to the masala, and you get to bite small bits of these cooked veggies in between, and the rest of the filling is almost the same. Enjoy these masala dosas with thenga(coconut) chutney and a cup of piping hot coffee.

Check out more Dosa Recipes-

1. Masala Dosa
2. Mysore Masala Dosa
3. Chicken Masala Dosa
4. Omelette Dosa
5. Crismson Beets Dosa
6. Dosa Waffle
7. Dossizza
8. Ghee Roast Dosa
9. Pesarattu (Green Gram Dosa)
10. Barley Dosa
11. Neer Dosa
12. Instant Ragi Dosa

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Serves ~ 10 masala dosas

Author ~ Julie

Ingredients 

to make dosa 

dosa batter 2.5 cups

salt to taste

for the filling

potato 3 medium-sized 

beetroot 1 medium-sized 

carrot 1 medium-sized

green chilly 2-3

onion 1 large sliced

ginger 1’ piece fine chopped 

chilly powder 1/2 tsp

turmeric powder 1/4 tsp

salt as per taste

coconut oil 2 tbsp

kadala parippu / chana dal 1 tbsp

mustard seeds 1/2 tsp

curry leaves a sprig

Method

• Wash and add the potatoes in cooker with enough water and salt. Cook till 3 whistles and then wait till the pressure is released. Drain water and peel the skin of potatoes. Mash the potatoes to smooth and keep aside.
• Boil the cubed carrot and beetroot in another pressure cooker or in an open vessel. Cook till done and mash the veggies. You can mash to a smooth paste, but I have seen chunks of the boiled veggie in Indian Coffee house served dosas. So, I have left a few pieces and mashed the rest.

• Heat oil in a pan and splutter mustard seeds. Add the urad dal(uzhunnu parippu), fry lightly. Slide in the sliced onions, green chillies, chopped ginger, curry leaves and sauté till translucent. Add the chilly powder on low flame and mix well. 
• Then add the mashed beetroot, carrot. Then add half a cup of water(the masala that I had in the restaurant is a bit waterier than regular masala dosas filling). Then, finally, add mashed potatoes. Mix everything well, adjust salt if needed and put off flame (don't dry up the water content completely). Put off flame and keep aside.

• Mix the dosa batter well and add salt. Heat an iron griddle and pour a ladleful of dosa batter. Spread evenly as thin as possible. As it gets cooked and browns, add ghee on the layer. Then add 2 tbsp  of the filling and then fold half of the dosas from both sides.

• Brush ghee on the outer sides and fry till crisp. Remove from pan and serve warm with chutney.
• Repeat making the other dosas in the same manner. Each time before pouring the batter, clean the iron griddle with a cloth and brush oil and then pour the batter.

NOTES

* If the iron griddle becomes very hot, it's hard to spread the batter evenly. Sprinkle a few drops of water before pouring the batter and wipe dry so that the heat is reduced.

* Also, use a small katori (utensil) to spread the batter which gives an even spread dosa than ladle spread.

* Wiping the iron griddle with oil and sprinkling water gives crispier dosas than other methods.

* Add 1/2 cup rice flakes to grind when making dosa batter, gives a nice brown colour.

* Get the recipe of idli- dosa batter making in a mixer here.

 

MORE CHUTNEY RECIPES

• Ulli Chammanthi
• Ellu Podi
• Idli Milagu Podi
• Ripe Mango Chutney
• Peanut Mint Chutney
• Coconut  Vella Chutney 
• Tomato Chutney
• Red Chutney (Dosa Chammanthi)

Neer Dosa | Mangalorean Neer Dosa (Step by Step Pics)

Friends, what did you prepare today for breakfast ?? Each day of a lady or a mom starts with the same question so as to what to prepare each day for breakfast / lunch /dinner and the same goes with me too. But blogging has given me immense opportunities to try out a variety of breakfast items. Some of the tried items are seen at the table once or twice and is turned down due to some very silly reasons. Very few of them are accepted as part of the weekly menu and unanimously is a given a green signal to prepare more frequently. I treasure those few recipes so fondly that I finally got to add to their variety menu. Neer dosa is one such recipe which was accepted by all but to be frank, it took me 3-4 trials before I could actually master the skill of making a good neer dosa.

Neer dosa is  a Mangalorean recipe, the meaning of which is 'water dosas' owing to the watery kind batter that is prepared to make these dosas. The best thing about these dosas is that these dosas hardly need any fermentation, the rice can be soaked overnight and can be ground in the morning and dosas can be prepared instantly. Though it is a Mangalore recipe, Keralites also do prepare these dosas esp in the Kannur and Kasargod area, heard from one of our friends who is a resident of Kannur. I am not sure if any other part of Keralites prepare these dosas. These dosasa can be paired with any chutney like tomato chutney, mint chutney or with any rich non veg curries like chicken sukka. These are soft melt in mouth dosas which no one can eat just one and tastes like any regular rice flour dosas, no obvious tastes in particular. The list of advantages of making these instant dosas over regular dosas are more but the main trick lies in getting the batter in the right consistency,making thin crisp dosas out of the batter.  In my experience, a good neer dosa takes skill like rawa dosa and with the help of many you tube videos and recipe referral, I could finally make to post on blog. All credits to my friend, P who sent me the recipe as she prepares at home and I went ahead, referred videos to actually learn the tips of making a good neer dosa. Its not that hard to master making neer dosas so give it a try and enjoy !!

Preparation time ~ 30 minutes
Cooking time ~ 30 minutes
Serves ~  12-14 dosas
Author ~ Julie
Ingredients
raw rice / plain rice / pachari 1.5 cups
grated coconut 4 tbsp
cooked rice 1 tbsp (optional)
salt 1 tsp
water 2.5 cups

Method

• Wash and soak the rice for 5-6 hours. Drain the water and grind with grated coconut, cooked rice and salt with very little water to a smooth paste. Then,add the remaining water to make the batter very thin. The consistency of the batter must be like third coconut milk(moonampaal) extracted. Add salt as needed and mix well.

• Heat a wide non stick pan and smear a little oil(optional step, but to me this step really worked). When it is really hot, pour a ladleful of batter in the center of the pan,swirl the pan gently to reach all sides of the pan as fast as you can . There may be big air pockets, fill up with small portions of batter or leaves it just like that.

• Cook on low heat till the sides are crisp by covering with a lid(you may or may not cover the lid,it does cook as its very thin). These dosas are not flipped the other side, so fold the dosa in quarters and remove on a plate(it takes slightly longer than usual dosa cooking time). Repeat the same step of making dosas by increasing the heat. Pour the batter only when the pan is heated good. Then lower heat after pouring batter. Repeat the same steps until you finish making all dosas.(I have made the thin crisp like dosas and soft ones, if you wish to make the soft ones, add less water than for the thin crisp dosas then these will yield soft ones).
• Serve warm with mint chutney or chicken sukka. Mint chutney really worked good for these dosas.

NOTES
* I have used regular plain rice(pachari) for this recipe but I have seen in bloggers using sona masuri and basmati rice too which I haven't tried. For me plain rice worked well and adding a tbsp of cooked rice is perfect.
* Adding coconut and cooked rice is optional, you may leave that out and prepare with just plain rice.
* The batter should be really thin, also stir the batter well each time you start pouring the batter because the batter starts settling down.
* Check the non stick pan if its really hot before pouring the batter. Sprinkle few drops of water on the heated pan, the water sparkles and evaporates showing that the pan is hot enough.When you pour the batter you find round holes that is ideal for a good neer dosa.
* If your dosa starts to crack and break, that is when the batter is thick. Add more water and make it thin.

If you are interested to try other instant healthy breakfast options, check below-
* Rava Idli
* Pesarattu( Green Moong dal) Dosa
* Oats Dosa

Dosa Waffles | Quick Breakfast | Kids Friendly

Waffles make quick breakfast recipes and they are easy to tweak in all healthy flours by adding leavening agents that give it a crispy outer cover and soft inner layer.But this is different from the usual waffle batter and is made with a well fermented dosa batter without any other leavening.This is an  healthy alternative to dosa and a filling one too.This tastes like uthappam with all veggies and takes up hardly any time to make breakfast unlike regular dosas.My kids love this kind of fusion breakfast and am happy to sneak in veggies too.These waffles can be made without egg too  and I have tried that too.The only disadvantage of not adding the egg is that the batter sometimes remain stick to the waffle maker and there by makes it messy.Adding an egg solves the problem and egg for breakfast is a filling one too.If you are a hard core vegetarian,then try without adding egg.Try using the veggies of your choice and enjoy the yumm breakfast with idli milagu podi or any chutneys !!

Preparation time~15 mins
Cooking time~3-4 mins for each set
Recipe source ~own
Serves 5 waffles in a 13" round waffle maker

Ingredients
dosa batter 2 cups
* egg 1
capsicum/bell pepper finely chopped 1/2 cup
carrots 1/2 cup finely chopped
onion 1/2 cup finely chopped
asafoetida powder/hing/kayam podi a good pinch
grated ginger 1/2 tsp
green chillies 2-3
mustard seeds 1/2 tsp
chana dal 1 tsp
oil 2 tsp
salt to taste

Method

• Heat a pan and add oil.Splutter mustard seeds followed by chana dal.Add in the asafoetida powder,then chopped green chillies and grated ginger.Now, add in the onions.Add all other chopped veggies.Saute until done or onions turn translucent(leave out a little crunchiness).Switch off flame and leave to cool.
• In the meantime,add the lightly beaten egg and salt(if required) in the dosa batter.

• Heat the waffle maker,apply oil liberally and wait till its hot.
• Pour 1/4 cup of batter in each waffle slots,spread evenly.Cover and cook for 3-4 mins or as per manufacturer's instructions until golden brown.
• Remove with a fork and serve warm with tomato chutney.

NOTES
* Use your favorite veggies and chop very fine.
* Adding egg is optional,you can even try adding only white too.This is to help the waffles to comeoff the waffle maker with ease.The first time I tried was without adding an egg,the taste was all good but the some of the waffles got struck in the waffle maker and so tore apart.Try and see if you get it correct.


Related Posts
* Whole Wheat Chocolate Waffles
* Eggless Oatmeal Waffles

Dosizza | Dosa Pizza on Stove top | Kids Friendly Recipes & Saturday Snapshots !!

Do your kids love pizza ?? If the answer is yes,then go ahead and try this simple healthy way to make pizza and getting your dosas colorful.A dosa with all the goodness of nutrition and a best way to sneak in cheese and vegetables to kids,my kids just gobbled them happily and have demanded for more.They have named this dish 'Dosizza' and am loving it.I was excited to feed them this yummy tasty dish.Everyone make dosas at home and this hardly takes an extra time to make it more delectable and kids friendly for a quick evening snack,guilt free as well.Enjoy making this fun filled dosas with kids to make it even more exciting and am sure they will ask for more.Try it !!

This week the theme for Saturday snapshots- Food photography series was cutting vegetables for cooking and here goes my entry for the same.

Ingredients
for base
dosa batter 2 cups

for topping
pizza sauce 1 cup
mozarella cheese 1 cup
parmesan cheese 1 cup
italian seasoning 2 tbsp
bell pepper 1 chopped vertically
onion 1chopped half moon size
*carrots grated 2 (optional)

oil 2-3 tsp

Method

• Heat a pan and add the oil, add the sliced onion and bell pepper.Sauté until onion turn translucent on medium high flame (take about 3-4 minutes).
• Heat another iron griddle/non-stick tawa.Smear oil if using an iron griddle, or omit this step if using a non-stick pan.Pour two ladles full of batter and gently spread out (about 5" round). Don't make it very thin like dosa;prefer to make it thick, otherwise it may get burned when you finish making the pizza.

• Flip the other side when this end gets slightly done, and you're able to flip it (don't wait to get browned) and cook the other side half a minute.Turn it again and switch the flame to very low flame (THIS IS AN OPTIONAL STEP). OR You can just cook the dosa covered and thereby avoid flipping the dosa. Apply the pizza sauce on the cooked side itself.
• Smear the pizza sauce, leaving a half inch space.Add the sautéed veggies with grated carrots. Add some italian seasoning and then cover it up with cheese.(If you take long to spread the topping, then it's better to switch off the flame till you finish spreading the topping and then put it on)
• Keep the flame on low and cover with a lid.Wait for 5 -6 minutes to get the cheese melted and gooey, the dosa get a nice crisp base.Transfer to a plate.Cut in wedges and serve.
• Repeat the same steps to make more dosa pizza.Serve hot and enjoy !!!

Serves ~ 6 pizza

NOTES
* You can use any favourite veggies of your kid's choice.Just try using contrasting colours to make it colourful and appealing.
* Use a nicely fermented batter to yield softer pizzas.
* You can always increase the quantity of cheese to get a more cheesy pizza.Use your desired cheese.
* Use black olives and corn kernels instead of grated carrot.
* You can use bread instead of dosa and make bread pizza, or evn replace dosa with naan to make naanizaa. Sound interesting, ryt?? Go ahead and try on.

RELATED POSTS
Apple Pizza
Chicken Tikka Pizza
Whole wheat pizza with vegetable topping
Pizza Pull apart Bread
Pizza Muffins

My kiddoo-ready to grab :)

Sending the cut vegetables to Saturday Snapshots- Food photography series #3 started by Siri @ Siri's Food & Shweta@ Merry Tummy

Whole Green Gram Dosa (Pesarattu) & Sweet Ginger Chutney | Healthy Instant Crepe (Dosa)

Thank you dear friends for all the warm welcome showers through your comments.I am very lucky to have great friends here.As you know am still getting settled to our new place and so I may not be regular in my posts now.Hopefully will be back regular.What's the weather at your place and what are the plans for weekend? Do you love rains? Here,I can see rain drizzling through the window panes and loving it.Probably spring blossoms can soon be seen.

Today's special is nothing but a healthy instant dosa with a chatpata chutney.This is quick perfect recipe for a weekend breakfast,lunch or dinner as well.The best part is that it requires no fermentation and kids will love the green color dosa .When the green gram with the skin is ground,it is already fermented and is super soft like the fermented ones.This is a speciality of Andra Pradesh and 'Pesarattu' is a telugu word and comes from 'pesallu' meaning green gram and 'attu' means dosa kind of thing.Many of our blogger friends have already posted it.My kids don't like green gram as such in other dishes but this was a healthier idea to sneak in some protein.The sweet ginger chutney aids in digestion and pairs well with the dosa and coconut chutney.Enjoy making it at home and am sure kids will love it !!!

Ingredients 
for green gram dosa (pesarattu)
whole green gram 1 cup
plain rice 1/2 cup
ginger 1" piece
shallots 3
green chillies 2-3
cumin seeds 1/2 tsp
salt
to sprinkle
chopped cilantro 4-5 sprigs
chopped onion 1small
green chillies 2-3(refer notes)
ginger chopped fine 1'' piece
oil 2-3tbsp


for sweet ginger chutney 
ginger powder/chukku podi 1tbsp
tamarind lemon size soaked
jaggery /sharkara 1tbsp
red chillies dry 5-6/ chilly paste 2tbsp
salt to taste

Method
For green gram dosa
Wash and soak the green gram,plain rice in water for 6-8 hours or overnight.
Grind the green gram,plain rice,ginger,shallots,green chillies,cumin seeds to a fine paste.Add salt as per taste.
Heat a non stick pan or iron griddle on medium heat.I used a non stick pan.If using a iron griddle,wipe the griddle with oil.
Pour a laddle of batter in the center and spread it outwards till the batter is nicely spread and bubbles appear on the dosa.
Mix the chopped cilantro,onion,green chillies,ginger.Sprinkle the mix evenly on top when the dosa surface is wet and few drops of oil.
Wait till the dosa is browning at the edges and the bubbles break up at the surface.Turn the other side and wait for another minute.Flip to the plate and wipe the non stick with a clean paper towel/cloth if the chopped mix sticks to the pan.
Repeat the same step for making other dosas till you finish.Serve warm with sweet ginger chutney and coconut chutney.

For sweet ginger chutney
Soak the tamarind in water for half an hour and squeeze out the pulp or use the pulp without seeds.
Use red chilly paste or soak the red dry chillies for an hour and grind it smooth.
Add the grated jaggery,tamarind pulp,salt,ginger powder,red chilly paste in a blender.Grind till smooth and chutney is ready.

NOTES
* You can increase or reduce the rice amount depending on the crispiness you wish your dosa to be.This is a soft dosa listed,if you wish a crispier one add more rice for soaking.
* Don't add too much water to the batter.I just added as much water required for grinding.
* The dosa may take slightly longer to cook unlike the regular dosa.
* If you use tamarind pulp without squeezing,you get a thicker chutney.I have discarded the pulp after squeezing so the chutney is not very thick.Use whichever method you prefer.
* I haven't added chopped ginger and chopped green chillies for sprinkling as my kids don't like it.You can add or modify as per wish.

Today is the happiest day in the week for all esp working adults and school going.Wishing all a "Happy Friday"

Ghee Roast Dosa | Ney Roast

Ghee roast dosa is one of the best served dosa in restaurants and in popular demand always, but the one with the least efforts too.You just have to get the correct consistency of the batter and a big dosa tawa/griddle or a good non-stick pan.At home, the stove top burners are small compared to the hotel ones.But still, you can recreate the smaller version of the big crisp dosas and enjoy these hot crisp dosas with lots of ghee flavour.My kids love this dosa a lot and always becomes an easy evening snack for them.They just roll it and pop it up in their mouth.Check this out for your little ones !!


Here is a YouTube #shorts of making Ghee roast.

Ingredients
dosa batter 1 cup (refer notes)
ghee as required

Method

• Mix the batter with a ladle.Add water to dilute the batter to very thin pouring consistency.Adjust salt.
• Heat a non-stick pan /griddle on medium high and when the pan/griddle is hot, pour a ladle of batter and start spreading out the batter with the back of the ladle moving outwards and thinning it out as much as possible reaching towards the rim.
• Wait till the bubbles are formed and burst, there is light browning at the bottom and the sides start to give up, take a tsp of ghee and smear on the sides so that it becomes easier to flip the sides and then spread a thin layer of ghee on the inside too.
• Flip the other side,smear ghee on this side too. Roll the crispier side outside and serve hot with tomato chutney or coconut chutney or peanut chutney !!!

NOTES
* To prepare dosa batter-Soak a cup of raw rice /long enriched rice & whole urad dal/uzhunnu 1/2 cup in water for about 3–4 hours.Grind the rice and urad dal separately to a smooth batter.Add some cooked rice, about 2tbsp, and grind it smooth.Mix the batter together, add salt.Leave to ferment for 6–7 hours in summers and 10–12 hours in winters.Whenever the batter is fermented, refrigerate covered until use.(in winters, keep the batter in the oven or any closed place so that it aids in fermenting.)
* I usually use homemade ghee, but you can use store brought too !!!

Masala Dosa | Authentic South Indian Breakfast

Coming back to today's recipe-Masala dosa, a very familiar item among all Indians and a popular item in Indian restaurants.When I was at college, many of my north Indian batch mates always enquired the recipe of the masala dosas as they also loved every bite of it. And there were only hardly any restaurants. All my family members equally love this too,  and I don't think anyone who have ever tasted this dislikes this filling dosa.So no more collective stories and tales, enjoy the crispy dosas !!

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Ingredients
for dosa
plain rice / long grain rice - 1 cup
urad dal 1/ 2 cup
cooked rice - 1/4 cup
fenugreek seeds 1 tsp (optional)
salt

For filling
potatoes 2 big or 3 small (boiled n mashed)
onion 2 big thin sliced
green chillies 3-4
garlic thin sliced 4 pods

ginger chopped 1 tsp
turmeric powder 1/4 tsp
chana dal - 1 tsp
mustard 1 tsp
curry leaves

toor dal or chana dal 1 tbsp
oil 2 tbsp
salt to taste 

Method
TO PREPARE MASALA -

• Chop all veggies, boil and mash the potatoes. Keep aside.
• Heat oil in a kadai and add mustard seeds, then add tuvar dal.
• Transfer the sliced onions and sauté along with ginger, garlic and green chillies till light brown(may take 5-7 minutes).
• Add in the turmeric powder, mashed potatoes and toss.
• Add in the salt if required after diluting it in 2tsp of water and mix. Switch off flame and leave aside to cool.

TO PREPARE MASALA DOSA-

•  Grind the rice and urad dal  separately. Grind the cooked rice, fenugreek seeds and make a fine paste.
• Add in salt and leave for fermentation for 6 hours. If the weather is cold outside, leave it near the stove or in the oven.After fermentation, take out the batter, make it thin if required.
• Heat a non-stick frying pan / tawa and pour a ladle of batter in the centre and spread outwards with the same ladle till you can reach the end.
• Wait till it starts to have bubbles and the sides are crispy, add a tsp of ghee and spread 2 tbsp of masala and place it in the centre. Fold it from both sides towards the center.
• Repeat the same process for making other dosas till you finish the batter. Serve hot with  coconut chutney / Tomato chutney /sambar!!

NOTES
*The masala dosa batter should be thin and should be spread thin as possible, unlike regular dosas. Also, use a small katori (utensil) to spread the batter which gives an even spread dosa than ladle spread.
*If you find difficulty in fliping the dosas if the sides are not giving up, then you can drizzle a drop of oil to the sides.
* You can add a tsp of ghee to make it crispier on the top.
* Tempering  the chutney gives a nice flavor and aroma.

* If the iron griddle becomes very hot, it's hard to spread the batter evenly. Sprinkle a few drops of batter before pouring the batter and wipe dry so that the heat is reduced.

* Wiping the iron griddle with oil and sprinkling water gives crispier dosas than other methods.

* Add 1/2 cup rice flakes to grind when making dosa batter, gives a nice brown colour.

Am also happy to share that I received the 'Best Dish Award ' in 'The Kerala Kitchen' monthly event,last month hosted by Kaveri @ Palakkad Chamayal.Thanx a lot, Kaveri for the wonderful award,it really means a lot to me.The Best Dish award was awarded  to my Christmas Fruit Cake/ Kerala Plum Cake recipe.

Sending this to The Kerala Kitchen hosted @ Roshan's Cuccina ,Valentines Day Special hosted @ Anzz Cafe

Sending this to Street Food Of India event hosted by Rosh @ Chef Al Dente