Urad and Semolina Dhoddak /Pancake Recipe

The urad and semolina dhoddak can be made with or without fermenting the batter. If you prefer it fermented, follow the same procedure as for Uthappa which you can find in the ‘Breakfast Eats’ section of this website. Today I have posted one wherein I haven’t fermented the urad batter. You can enjoy it with coconut or green chutney or even with Sambhar or dry chutney powder.

Ingredients :

  • 100 gms urad dal /split black gram dal
  • 250 gms semolina
  • Salt
  • Oil to roast the dhoddak

Method :

Wash and soak the urad dal for four hours. Grind in the wet grinder non stop for half an hour, adding water as required to get a smooth batter of pouring consistency. Mix the semolina in a glass of water and mix it well into the urad batter, taking care to see that there are no lumps. Add salt. Mix well. Heat a tava/skillet. Pour a ladleful of batter on the tava. Drizzle with oil and roast to a golden brown. Flip. Drizzle oil again and roast on the other side too. Serve hot with chutney of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vellappam/ Rice Pancake and Stew Recipe

Vellappam and Stew are a family favourite. Vellappam is traditionally made with yeast and fermented coconut water. I picked up this recipe from my sister in law Jayasree Varma Nayak wherein she used beaten rice as a substitute for yeast. It tastes simply divine!!!

Ingredients :

  • 2 glasses raw rice ( I used the normal kolam rice)
  • 1 glass poha/beaten rice
  • Salt
  • 1/4 tsp soda bicarb

Method :

Wash and soak the rice for five hours. Grind to a smooth batter with Poha. Add salt and the soda bi carb and thin down to a batter slightly thicker than Neer dosa batter. Allow to ferment for 10-12 hours. Make appam.

The recipe for Stew can be found under the catagory of ” Coconut based Preparations” of this website.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Akki Rotti / Rice Pancake Recipe

Akki Rotti or Pancakes made of rice are very popular in Karnataka. Enjoyed with fresh home made butter or with a korma, they are best eaten right off the stove. One can add hyacinth Beans, chopped bell pepper or even fresh corn to the dough. I like mine best with a dollop of butter.

Ingredients

  • One bowl cooked rice
    250 gms idli rava/ rice powdered to a semolina like consistency
    125 gms rice flour
    10 green chillies
    1 small bowl coconut grated fine
    2 large onions chopped fine
    Coriander leaves.
    Salt

Method :
Mash the rice well. Crush the green chillies. Add the rice flour, idli Rava, salt, chopped onions, grated coconut, coriander leaves and water together. Allow to stand for ten minutes. If the mixture is dry, add some water and adjust the consistency. Pat the Akki Rotti on the tava and drizzle with oil. Roast on both sides and serve with home made butter.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thalipeet Recipe

I had some batter leftover after making the Cabbage Pakora. Decided to make a Thalipeet by adding some multi grain flour to it. It was simply delicious!!

Ingredients :

  • 3 onions finely chopped
  • Cabbage the same quantity as that of the chopped onions
  • 1 potato deskinned and grated
  • 3 green chillies
  • 2 inch piece of ginger
  • 100 gms of Besan/Chickpea flour
  • 100 gms of rice flour
  • 100 gms of multi grain flour
  • 1 tsp chilly powder
  • A pinch of turmeric powder
  • Coriander leaves finely chopped
  • 1/4 tsp ajwain /Carom seeds
  • Salt

Method :

Make a paste of the ginger and green chillies. Add the chopped coriander leaves, chilly and turmeric powder, ajwain, salt and the chopped cabbage, onions and potato. Keep aside for ten minutes. The onions release water. Add the Besan, rice flour and the multigrain flour. Sprinkle a little water to make it a patable dough. Heat the skillet/tava. Take a portion of the dough and pat it on to the hot skillet to a six inch diameter and 2mm thick Thalipeet. Drizzle oil. Roast. Flip and roast on the other side too. Serve as is or with chutney.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Puffed Rice Dosa Recipe

I am an ardent Dosa fan and my idea of a hearty breakfast is hot Dosas, chutney and a mug of steaming coffee. I am always on the look out to try a new variant in Dosas, so the other day when my niece Rupa Kamath suggested that I try this one with Puffed rice I made it for breakfast today morning. It turned out super soft and fluffy and with the accompanying Hing/asafoetida chutney it was simply divine!!!!

Ingredients :

  • 250 gms rice
  • 2 tbsps grated coconut
  • 500 gms puffed rice/kurmura
  • 1 tbsp curd
  • 1 tsp sugar
  • Salt
  • Oil ( I prefer using Parachute coconut oil for this dosa)

Method :

Wash and soak the rice for 4 hours. Soak the puffed rice and pass it through a sieve. Grind the coconut and puffed rice first and then add the rice and grind it to a fine batter. Add the curd, sugar and salt, stir well and allow to ferment for 8 hours. The batter fluffs up beautifully. Heat a tava/skillet. Stir the batter and pour a ladleful on the tava. Do not spread it. It should be as thick as a pancake. Drizzle oil, cover and cook. Within minutes the dosa is done with lovely pores appearing all over. Serve with chutney.

Note: This Dosa is not flipped and roasted on the other side. The recipe of the Hing/ asafoetida chutney is given under the catagory Chutneys of this website.

Three in one Batter Recipe

One of the family’s favourite breakfast eats is this three in one Batter where one can make a thick or paper thin dosa/crepe or Appam. Since it is spiced with green chillies and ginger, it is best enjoyed with homemade butter than with chutney. You can also use store bought butter though nothing can beat the taste of fresh homemade butter. The batter needs no fermentation and all the three dishes can be made instantly.

Ingredients :

  • 100 gms urad dal
  • 250 gms moong dal/ green gram dal
  • 15 green chillies
  • 2 inch piece of ginger
  • A rajma/kidney bean sized piece of hing /asafoetida
  • 10 sprigs curry leaves
  • Salt
  • Oil or ghee/ clarified butter

Method :

Wash and soak the urad and moong dal for four hours. Grind in the wet grinder non stop for half an hour adding water a little at a time to get a thick and fluffy batter of pouring consistency. Remove in a vessel. Crush the green chillies, ginger and hing and drop it into the batter. Add finely chopped curry leaves and salt and mix thoroughly. Let the batter stand for ten minutes. Mix again before making dosa.

1.Pour a ladleful of the batter on to a hot tava/skillet. Do not spread it much, with thickness being that of a pancake . Drizzle with oil or Ghee and allow to roast. Flip and roast on the other side too. Place on a plate.

2. Pour a ladleful of batter on to a hot tava. Spread it in concentric circles as thinly as possible to make a paper thin dosa. Drizzle with oil or Ghee and roast to a rich golden brown. Flip and roast on the other side too. Place on a plate.

3. Heat the Appam pan. An Appam pan has tiny troughs which hold the batter to be roasted. First drizzle some oil into all the troughs. Pour in the batter, cover and roast. Flip. Roast on the other side too to a rich golden brown. Place the appams on a plate.

Note: If one is using the blender/ mixer to grind the dals, the proportion of urad to moong dal is 1:2. Number of green chillies too need to be reduced as the batter does not increase in volume as when ground in a wet grinder.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cucumber Dosa Recipe

One of the variety of ways that the Cucumber can be used to make a delicious and healthy dosa. It can be made either sweet by adding jaggery or savoury by adding green chillies depending upon individual preference.

Ingredients :

  • 250 gms rice
  • 1/2 of a small coconut
  • 1 cucumber
  • 6 green chillies
  • Coriander leaves
  • Salt
  • Oil for roasting

Method :

Soak the rice for about three hours. Grind to a coarse semolina like consistency along with the grated coconut. Deskin and grate the Cucumber. Chop the green chillies fine and crush it well along with the salt. Chop the coriander leaves. Drop the grated cucumber, green chillies, salt and coriander leaves into the batter. Mix well. Heat a skillet. Pour a ladleful of batter and spread it like a thick pancake. Drizzle with oil. Roast. Flip and roast on the other side too. Serve hot with homemade butter.

Copyright © 2017. All rights reserved.

Continue reading “Cucumber Dosa Recipe”

Mushti Dosa Recipe

Mushti literally means a fistful. Mushti dosa is made by adding a fistful of urad dal to rice to make it fluffy and porous. Enjoy it with chutney or pickle.

Ingredients:

  • 250 gms rice
  • 50 gms urad dal
  • 1/4 of a coconut
  • A large fistful of poha/flattened rice
  • 1/2 tsp methi/fenugreek seeds
  • Salt

Method :

Wash and soak the rice, urad dal and methi for 4 hours. Grind the grated coconut and Poha to a fine paste. Add the rice, urad dal and methi and grind to a smooth batter. Add salt, mix and allow the batter to ferment for 8 hours. Mix well and pour a ladleful of batter on a hot tava/skillet. Drizzle with oil, cover and cook over a low flame only on one side. Serve with chutney. Recipe for chutney can be found under the category of Chutneys.

This measurement yields 28 dosas.

Copyright © 2017. All rights reserved.

Rava Dosa Recipe

Rava dosa is a crisp, melt in the mouth dosa which is served with chutney or Sambhar. I love mine with homemade butter as this dosa already has spices added to it.

Ingredients :

  • 250 gms Rava/semolina
  • 250 gms rice flour
  • A fistful of maida/all purpose flour
  • 5 sprigs curry leaves
  • 16 green chillies
  • 2 inch piece ginger
  • 1 tbsp jeera
  • 1 tsp hing
  • Bits of cashew
  • Coriander leaves finely chopped
  • Salt
  • Ghee for roasting the dosa

Method:

Chop the curry leaves and coriander leaves very fine. Grind the green chillies and ginger coarsely. Make a batter of the rice, rava and maida. The batter should be runny to get a lacy and crisp dosa. Add the whole jeera , salt, bits of cashew, chopped curry and coriander leaves. Mix everything well. Allow the batter to stand for, 15 mnts. Heat the skillet. Hold it at an angle and pour a ladleful of batter so that it runs across the skillet. Drizzle with ghee. Roast. Flip. Roast and serve hot.

Note:

This measurement gives you 25 dosas.

Copyright © 2017. All rights reserved.

Methi Dosa Recipe

Methi or fenugreek adds to the taste and aroma when added to the batter, and a pinch of haldi /turmeric enhances it’s colour. Enjoy this dosa with chutney or with pickle dear friends.

Ingredients:

  • 250gms urad dal
  • 600gms rice
  • 1 heaped tbsp methi/fenugreek
  • Salt
  • A large pinch of Haldi/turmeric

Method:
Wash and soak the urad dal, rice and methi for 5 hours. Grind to a fine batter in the wet grinder for half an hour. Remove. Add salt and haldi and ferment for 10-12 hours. Heat a tava/skillet. Pour a ladleful of batter and spread in concentric circles all over it. Drizzle with oil. Roast to a golden yellow. Flip. Roast on the other side too. Serve with chutney or with pickle.

Copyright © 2017. All rights reserved.