Ingredients:
2 cup of rice
3/4 cup of aval
1/4 cup of curd
1/4 cup of yogurt
1/4 cup of oil
salt to taste
How to make:
Soak the rice for 3 hours.
Wash aval and soak it in yogurt or buttermilk.
Grind aval with yogurt and rice.
Use enough water to make the batter a pouring consistency.
The batter should neither be too thick nor too thin.
If to be used immediately, more yogurt may be added as per taste.
Grease the skillet over medium heat.
Pour 1/3 cup of batter and spread it into a thin round pancake.
When golden brown, turn it over.
Tastes good with chutney or sambar.
17 October 2009
04 October 2009
MASALA DOSAI
Ingredients:
3 medium sized potatoes
1/2 tsp. ginger chopped
1/2cup carrots and peas (frozen)
2 Tbsp. hot green chilies chopped
3 Tbsp. oil
1 Tbsp. coriander leaves chopped
1/2 tsp. mustard seeds
1/8 tsp. turmeric
1/2 tsp. urad dhal
1 tsp. salt
1/2 tsp. chana dhal
1/4 tsp. lime juice
2 cup onions (chopped lengthwise)
1cup water
Method:
Boil potatoes and peel the skin off .
Cut potatoes into small squares.
Boil carrots and peas with 1/4 cup of water.
When cooked, strain any extra water.
In a frying pan over medium heat, heat the oil.
Add mustard seeds, urad dhal, chana dhal and saute.
When the dhals turn into golden colors add the onion, ginger, chilies, coriander leaves and turmeric.
Cook over slow fire.
Add prepared vegetables and salt and saute.
Add lime juice and 1 cup of water.
Let the mixture come to a full boil.
When half of the water evaporates, remove from heat and the lling is ready.
Make plain dosai on griddle.
When both sides of dosai become golden brown, put 1/2 cup of the above described potato lling in the middle and fold it in half circle shape.
Each dosai takes 1/2 cup of the potato lling
3 medium sized potatoes
1/2 tsp. ginger chopped
1/2cup carrots and peas (frozen)
2 Tbsp. hot green chilies chopped
3 Tbsp. oil
1 Tbsp. coriander leaves chopped
1/2 tsp. mustard seeds
1/8 tsp. turmeric
1/2 tsp. urad dhal
1 tsp. salt
1/2 tsp. chana dhal
1/4 tsp. lime juice
2 cup onions (chopped lengthwise)
1cup water
Method:
Boil potatoes and peel the skin off .
Cut potatoes into small squares.
Boil carrots and peas with 1/4 cup of water.
When cooked, strain any extra water.
In a frying pan over medium heat, heat the oil.
Add mustard seeds, urad dhal, chana dhal and saute.
When the dhals turn into golden colors add the onion, ginger, chilies, coriander leaves and turmeric.
Cook over slow fire.
Add prepared vegetables and salt and saute.
Add lime juice and 1 cup of water.
Let the mixture come to a full boil.
When half of the water evaporates, remove from heat and the lling is ready.
Make plain dosai on griddle.
When both sides of dosai become golden brown, put 1/2 cup of the above described potato lling in the middle and fold it in half circle shape.
Each dosai takes 1/2 cup of the potato lling
ONION DOSAI
Ingredients:
1 Tbsp. butter (melted) per dosai
1/2 cup onion cut long per dosai
Method:
Make the batter as described for plain dosai.
Pour 1/2 cup of batter from pitcher into greased. skillet.
On top of the pancakes, spread 1/2 cup long thin cut onions and sprinkle 1 tablespoon of melted butter over it.
Turn pancakes when bubbles appear.
When it becomes golden brown, remove from skillet.
1 Tbsp. butter (melted) per dosai
1/2 cup onion cut long per dosai
Method:
Make the batter as described for plain dosai.
Pour 1/2 cup of batter from pitcher into greased. skillet.
On top of the pancakes, spread 1/2 cup long thin cut onions and sprinkle 1 tablespoon of melted butter over it.
Turn pancakes when bubbles appear.
When it becomes golden brown, remove from skillet.
EGG DOSAI
Ingredients:
1 egg per dosai
2 tsp. vegetable oil per dosai
Method:
Make batter ready as for plain dosai .Beat an egg in a cup with a fork.
Grease hot griddle with 1 teaspoon of oil over medium heat.
Pour 1/2 cup of batter over the griddle and spread it with a spoon into a round pastry.
Pour the 1 beaten egg over the dosai.
Add 1 teaspoon of oil around dosai.
In about 3 minutes you'll see bubbles on the top of the dosai.
Turn dosai over for the other side to be cooked.
Remove from skillet when golden brown.
Serve hot.
1 egg per dosai
2 tsp. vegetable oil per dosai
Method:
Make batter ready as for plain dosai .Beat an egg in a cup with a fork.
Grease hot griddle with 1 teaspoon of oil over medium heat.
Pour 1/2 cup of batter over the griddle and spread it with a spoon into a round pastry.
Pour the 1 beaten egg over the dosai.
Add 1 teaspoon of oil around dosai.
In about 3 minutes you'll see bubbles on the top of the dosai.
Turn dosai over for the other side to be cooked.
Remove from skillet when golden brown.
Serve hot.
PLAIN DOSAI
Rice pancakes
Ingredients:
1 cup ricup
7 Tbsp. water
1/4 cup urad dhal
1 tsp. salt
1/4 tsp. fenugreek
12 tsp. melted butter
1 Tbsp. cupoked ricup
Method:
The batter for Dosai has to be ready a day ahead during the summer and two days ahead during winter before preparation. Soak rice and urad dhal separately for 3 hours. Fenugreek can be soaked with urad dhal. In a blender, grind soaked rice with 1 tablespoon of cooked rice and 3 tablespoons of water. Urad dhal and fenugreek have be ground with 4 tablespoons of water. Mix ground dough together well adding salt. Keep the batter outside on top of the refrigerator for 24 hours to be fermented. Grease a fry pan or griddle with butter over medium heat. Pour 1/2 cup of batter over griddle and spread it into a thin round pastry. Pour 1 teaspoon of melted butter around it and another teaspoon of melted butter on top. When bubbles appear on top of the batter, about 2 minutes after being poured, turn it over. When both sides become golden brown, remove from griddle and serve hot. Makes 6 Dosai. Good to eat with coconut chutney and sambar.
Ingredients:
1 cup ricup
7 Tbsp. water
1/4 cup urad dhal
1 tsp. salt
1/4 tsp. fenugreek
12 tsp. melted butter
1 Tbsp. cupoked ricup
Method:
The batter for Dosai has to be ready a day ahead during the summer and two days ahead during winter before preparation. Soak rice and urad dhal separately for 3 hours. Fenugreek can be soaked with urad dhal. In a blender, grind soaked rice with 1 tablespoon of cooked rice and 3 tablespoons of water. Urad dhal and fenugreek have be ground with 4 tablespoons of water. Mix ground dough together well adding salt. Keep the batter outside on top of the refrigerator for 24 hours to be fermented. Grease a fry pan or griddle with butter over medium heat. Pour 1/2 cup of batter over griddle and spread it into a thin round pastry. Pour 1 teaspoon of melted butter around it and another teaspoon of melted butter on top. When bubbles appear on top of the batter, about 2 minutes after being poured, turn it over. When both sides become golden brown, remove from griddle and serve hot. Makes 6 Dosai. Good to eat with coconut chutney and sambar.
CHAPPATHI
A flat round bread made from wheat flour
Ingredients:
1 cup whole wheat flour
2 Tbsp. vegetable oil
1/4 cup all purpose flour
1/2 cup water (for dough)
1/4 cup all purpose flour
1/2 tsp. salt (for dusting)
Method:
Mix ours, salt, oil and water and make a dough. Knead the dough for about 8 - 10 minutes to make it soft. Cover it with a damp cloth and leave it aside for about 1 to 3 hours. After 3 hours knead the dough again and divide it into 8 small balls. Roll the balls into a thin round pastry, of about 5 inches in diameter. If it sticks to the surface when you atten the ball, you may dip the pastry in the extra all purpose our and keep the surface dusted with our.
Over medium heat on a hot griddle, place the uncooked CHAPPATHI. When one side becomes slightly brown, turn it over for the other side to be cooked. Take it out of the griddle and hold chappathi with tongs over a medium ame on the top of a gas range. Expose both sides of chappathi to the ame for a few seconds. It will pu beautifully. Serve it hot. Apply melted butter. Tastes good when eaten with kurma. 2 to 3 servings.
Ingredients:
1 cup whole wheat flour
2 Tbsp. vegetable oil
1/4 cup all purpose flour
1/2 cup water (for dough)
1/4 cup all purpose flour
1/2 tsp. salt (for dusting)
Method:
Mix ours, salt, oil and water and make a dough. Knead the dough for about 8 - 10 minutes to make it soft. Cover it with a damp cloth and leave it aside for about 1 to 3 hours. After 3 hours knead the dough again and divide it into 8 small balls. Roll the balls into a thin round pastry, of about 5 inches in diameter. If it sticks to the surface when you atten the ball, you may dip the pastry in the extra all purpose our and keep the surface dusted with our.
Over medium heat on a hot griddle, place the uncooked CHAPPATHI. When one side becomes slightly brown, turn it over for the other side to be cooked. Take it out of the griddle and hold chappathi with tongs over a medium ame on the top of a gas range. Expose both sides of chappathi to the ame for a few seconds. It will pu beautifully. Serve it hot. Apply melted butter. Tastes good when eaten with kurma. 2 to 3 servings.
APPAM
A type of pancake made from rice
Ingredients:
1 cup rice
1/2 cup water
1/4 tsp fenugreek
1/8 tsp baking soda
1 cup cooked rice
1/4 cup vegetable oil
3/4 tsp salt
1/3 cup coconut milk
Method:
Batter has to be ready a day ahead of making this dish . Mix rice and fenugreek together in water for 3 hours. Grind it in a blender very nely with cooked rice and salt, adding about 1/2 cup of water. Leave the batter on the top of the refrigerator or inside the oven for 24 hours to be fermented. An hour before making Appam add coconut milk and baking soda and make sure that the batter is of pouring consistency. Over medium heat, spray oil in a fry pan which has a round bottom. When hot, add 1 tablespoon of dough in the middle of the pan. Holding the side handles of the shake it in such a way that the batter will spread allover the bottom of the pan and make a circle. Close pan with a lid. In 2 minutes open lid to see if there is any uncooked dough. If not, Appam is ready. Makes 8 Appams. Eat with sugar and coconut milk. Brown or white sugar can be added with the batter if you prefer it to be sweet. Reduce salt to 1/4 teaspoon if adding sugar.
Ingredients:
1 cup rice
1/2 cup water
1/4 tsp fenugreek
1/8 tsp baking soda
1 cup cooked rice
1/4 cup vegetable oil
3/4 tsp salt
1/3 cup coconut milk
Method:
Batter has to be ready a day ahead of making this dish . Mix rice and fenugreek together in water for 3 hours. Grind it in a blender very nely with cooked rice and salt, adding about 1/2 cup of water. Leave the batter on the top of the refrigerator or inside the oven for 24 hours to be fermented. An hour before making Appam add coconut milk and baking soda and make sure that the batter is of pouring consistency. Over medium heat, spray oil in a fry pan which has a round bottom. When hot, add 1 tablespoon of dough in the middle of the pan. Holding the side handles of the shake it in such a way that the batter will spread allover the bottom of the pan and make a circle. Close pan with a lid. In 2 minutes open lid to see if there is any uncooked dough. If not, Appam is ready. Makes 8 Appams. Eat with sugar and coconut milk. Brown or white sugar can be added with the batter if you prefer it to be sweet. Reduce salt to 1/4 teaspoon if adding sugar.
ADAI
A type of pancake made from dhals
Ingredients:
1 cup rice
2 hot green chilies
1/4 cup chana dhal
3/4 cup water
1/4 cup urad dhal
1/8 tsp asafoetida
1/4 cup toor dhal
salt to taste
2 red chilies
1/4 cup vegetable oil
Method:
Mix rice and dhals together and soak in water for 3 hours. In a blender, grind the mixture of rice and dhals with the green and red chilies, adding about 3/4 cup of water. The mixture should not be ground nely. It should be of a coarse nature and a thicker consistency. Mix asafoetida and salt with it. The batter should not need to be fermented. Adai can be made as soon as the batter is ready. Over medium heat, brush the griddle with oil. Pour 1/3 cup of batter over the griddle and spread it around. It should be thicker than Dosai. When golden brown, turn it over to cook the other side. Take it out of the griddle and serve hot. Makes about 8 Adais. Goes well with coconut chutney.
Ingredients:
1 cup rice
2 hot green chilies
1/4 cup chana dhal
3/4 cup water
1/4 cup urad dhal
1/8 tsp asafoetida
1/4 cup toor dhal
salt to taste
2 red chilies
1/4 cup vegetable oil
Method:
Mix rice and dhals together and soak in water for 3 hours. In a blender, grind the mixture of rice and dhals with the green and red chilies, adding about 3/4 cup of water. The mixture should not be ground nely. It should be of a coarse nature and a thicker consistency. Mix asafoetida and salt with it. The batter should not need to be fermented. Adai can be made as soon as the batter is ready. Over medium heat, brush the griddle with oil. Pour 1/3 cup of batter over the griddle and spread it around. It should be thicker than Dosai. When golden brown, turn it over to cook the other side. Take it out of the griddle and serve hot. Makes about 8 Adais. Goes well with coconut chutney.
Subscribe to:
Posts (Atom)
