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.
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