A healthy and delicious dosa which is diabetic friendly. Millets add fiber to our diet and also provide satiety. Here I have used an equal proportion of Jowar/ Sorghum and Bajra/ Pearl millet flour to make the dosa.
1 cup Bajra flour
1 cup Jowar flour
8 green chillies
2 inch piece of ginger
1 tbsp Jeera/ cumin seeds
1/2 tsp Hing/ asafoetida
1 medium onion finely chopped
1 small tomato finely chopped
5 tbsps finely chopped coriander leaves
Take both the flours in a bowl. Grind the green chillies and ginger to a coarse paste. Add salt , asafoetida, cumin seeds and the ginger green chilly paste to the flour. Drop in the finely chopped onion, tomato and coriander leaves. Pour in enough water to make a batter of pouring consistency. Keep aside for fifteen minutes. Heat a tava/ skillet. Pour a ladleful of batter and swish the tava around. Drizzle a tsp of Ghee or oil. Allow to roast on a medium flame till it turns a crispy golden brown. This dosa need not be flipped and roasted on the other side. Serve hot with chutney of your choice.
Sharing a breakfast platter today of Onion Uthappa, masala appe and Dahi appe. Chutney is the roasted gram and coriander one which goes well with most dishes. Recipe links to all the items are given below.
A hearty breakfast of Masala appe and chutney for breakfast today. I had soaked a little extra as the cold delays the fermentation process , but as luck would have it the batter has fluffed up well and I am left with a big batch of urad and rice batter. So it’s going to be a variety of breakfasts from the same batter for the next two days. Sharing the recipe link to the basic Appe recipe. Once this batter is ready ,you can add spices of your choice. Today I just took a little of the batter and added some crushed green chillies, ginger, finely chopped onions and coriander leaves to the batter. Feel free to experiment with other vegetables like tomatoes, sweet corn and finely chopped capsicum as well.
This is an instant, no fuss Dosa which can be prepared when you have unexpected guests or you haven’t decided what to prepare for breakfast. Ready in precisely ten minutes. You can serve it with Chutney, pickle or fresh homemade butter.
250 gms Maida/All purpose flour
100 gms Wheat flour
10 green chillies
2 inch piece of ginger
2 heaped tbsps grated coconut
1/4 tsp Asafoetida
3 sprigs curry leaves
1 tsp mustard
1 tsp cumin seeds
2 tsps ghee/clarified butter
2 tsps sugar
Oil to roast the Dosa
Grind the grated coconut, green chillies, ginger and Asafoetida coarsely. Tip it into a bowl. Add the Maida, wheat flour, salt, sugar and add enough water to make a semi thick batter. It should neither be runny nor too thick. Heat the Ghee in a pan. Drop in the mustard seeds. After they crackle add the Cumin seeds and curry leaves. Toss. Pour the seasoning into the batter. Mix well. Heat a tava/Skillet. Pour a ladleful of batter and spread it thinly over it. Drizzle with a tsp of oil. Allow to roast. Flip. Roast on the other side as well. Serve hot.
Idli batter when poured into baskets woven out of Jackfruit leaves is called Khotto, into screwpine leaves Mudho, in cups it is Donne idli and in shallow plates called Tatte Idli. The Konkani community also uses a flat vessel to pour the batter in. It is mainly for convenience when steaming a big batch. This is called Ramdan. The only difference is that this Ramdan is seasoned in coconut oil with mustard and curry leaves before the batter is poured into the vessel. The rest of the procedure, including the ingredients are the same as for the Urad dal and rava idli. Posting the link to the same.
Vidyarthi Bhavan is a restaurant in Bengaluru famous for it’s Dosa. They serve a variety, and each of them is finger licking good. Posting their most popular Dosa which gets it’s reddish hue because of the Red rice used. The link to the Chutney is given below.
1 cup Red rice
3/4 cup Urad dal/Split black gram
1 cup Dosa rice
1/4 cup Arhar dal/Split pigeon peas
1/4 cup Chana dal /Split Bengal gram
1/4 cup Thick poha/Flattened rice
2 cups Rice flour
2 tbsps Methi /Fenugreek seeds
2 tbsps Salt
2 tsps Sugar
Oil or ghee for roasting the Dosa.
Soak all the above mentioned ingredients except rice flour for six hours. Grind it to a fine batter non stop in a wet grinder for half an hour adding water a little at a time, to get a batter of pouring consistency. Allow to ferment for ten to twelve hours. Two hours prior to making the Dosa add the rice flour and sugar. Mix thoroughly and keep aside. Heat a griddle/tava. Pour a ladleful of batter and spread it in concentric circles. You can spread it thick or thin as desired. Drizzle with Ghee or oil. Roast to a crisp and serve with Chutney.
Uthappa or Oothappam is a fermented pancake of rice and urad dal. Sprinkled with tomatoes, onion and coriander leaves and spiced with green chillies and ginger it can be enjoyed with chutney, Sambhar or even with home made butter or pickle.
250 gms urad dal
600 gms rice
18 green chillies
3 inch piece of ginger
Ghee/clarified butter or oil for roasting.
Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the wet grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a rava like consistency. Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours.
Grind the ginger and green chillies coarsely and add to the batter. Mix well. Chop the tomatoes, onions and coriander leaves fine. Pour a ladleful of batter on a hot tava/skillet and sprinkle the chopped onions, tomatoes and coriander leaves over it. Drizzle with oil or Ghee and roast on both sides. Serve hot.
This proportion of urad dal and rice is if you are using the wet grinder to grind the urad dal. If using the mixer the proportion is 250 gms of urad dal and 400 gms of rice.
Khotto translates to a ‘basket’ in Konkani. Tiny baskets of Jackfruit leaves are woven together and batter is poured into it and steamed. The aroma of Jackfruit leaves imparted to the Khotto is unique and delicious. Served either with a coconut chutney or Sambhar Khotto is a delicacy! I have posted an Urad Dal and Semolina under the section ‘Breakfast Eats’ of this website. Today posting one made of Urad Dal and rice rava. Recipe link to the Chutney is given below.
250 gms Urad Dal /Split black gram
400 gms Idli rava/Rice rava
Wash and soak the Urad Dal for four hours. Wash again a couple of times and grind it in a wet grinder for half an hour to a smooth and fluffy batter adding water a little at a time. Pour it into a vessel. Wash the Idli rava, squeeze well and add it to the ground Urad batter. Add salt, mix well and allow to ferment for 12-14 hours. Keep the idli steamer boiling. Give a quick whisk to the batter and pour it into the woven Jackfruit leaves basket. Place them in the steamer and steam for about 15 minutes. A knife inserted in the Khotto should come out clean. Remove and serve hot with Chutney or Sambhar.