Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Urad And Rice Dosa Recipe

Posted on September 15, 2017November 14, 2017 by vinaya

Enjoyed the delicious dosa and chutney made all the more tastier by the love with which it was served by Kishori Rao akka my daughter’s second mom. Posting her recipe for the same.

Ingredients :

1 bowl urad dal
2 bowls rice
1 tbsp methi
Salt

Wash and soak the urad dal, rice and methi for 4 hours. Grind to a fine batter adding water a little at a time. The batter should be of pouring consistency. Add salt and ferment for 10 hours.

Heat the skillet. Pour a ladleful of batter on to it and spread it in concentric circles all over the skillet. Drizzle a tsp of oil. Roast to a golden brown. Flip and roast on the other side too. Serve with chutney.

Chutney
Half of a coconut
3 green chillies
1inch piece ginger
A pinch of tamarind paste
Salt
Grind the above to a smooth paste. Heat a tbsp of oil. Add a tsp of mustard and after it splutters add 2 sprigs curry leaves. Drop the seasoning into the chutney.

Green Gram And Urad Dal Dosa Recipe

Posted on September 15, 2017November 14, 2017 by vinaya

This dosa requires no fermentation. It cannot be called an instant dosa as it requires a soaking time of four hours. One saves on the fermentation time as the dosas can be made once the batter is ready.

Ingredients :

1 cup moong dal
1 cup Urad dal
10 green chillies
2 inch piece of ginger
A Rajma sized piece of hing
2 sprigs curry leaves chopped fine
Salt

Method :
Soak the urad and moong dal for 4 hours. Grind to a fluffy batter in the wet grinder. Crush the green chillies, ginger and hing to a semi coarse paste. Add it to the batter along with finely chopped curry leaves and salt. Mix well. Spread the dosa a little thick on the hot griddle. Drizzle with oil. Allow to roast. Flip and roast on the other side too. Serve with chutney of your choice.

Note: this is a no fermentation dosa.

Pessarattu Dosa Recipe

Posted on September 15, 2017May 19, 2021 by vinaya

Andhra is famous for its Pessarattu Upma, where in Upma is served along with Pessaratte dosa. I prefer the dosa with chutney rather than with the upma. Well……. To each his own.

Ingredients :

250 gms Moong/ Green Gram
250 gms rice
3 inch piece ginger
Chana sized piece of hing
15 green chillies
Salt.

Method :

Wash and soak the rice n moong for 8 hours. Grind to a fine batter in the wet grinder non stop for half an hour. Grind the green chillies, hing and ginger and add it to the batter along with salt.
Spread the batter on the tava in concentric circles . Drizzle with oil or ghee. Roast a little and flip over. Roast well and flip over gain. Spread sliced onions, fold and roast well on both the sides. Serve with daalia coconut chutney.

Chutney

200 gms daalia or puttani/ Puffed Chana dal
1 small bowl of grated coconut
9 green chillies
1 tsp tamarind paste
A bunch of coriander leaves
Salt.

Method :
Powder the daalia. Add all the remaining ingredients and grind to a smooth paste.

Note: this dosa batter is not fermented.
Chutney is not seasoned.

Maida And Urad Dosa Recipe

Posted on September 15, 2017November 14, 2017 by vinaya

Maida or all purpose flour is added to a batter of ground urad dal. This dosa requires no fermentation. Enjoy it with chutney or sambhar. Best roasted with butter or Ghee.

Ingredients :

200 gms urad dal
500 gms maida
Salt

Method :
Soak the urad dal for 5 hours. Grind to a smooth batter non stop in the wet grinder for half an hour. Remove. Soak maida in one and a half litre of water. Mix well. Allow to settle. Decant the water and add the maida to the urad batter. Mix well. Add salt and mix well. Heat a skillet. Pour a ladle full of batter and spread it in concentric circles all over it. Drizzle with a tsp of oil. Roast to a golden brown. . Flip and roast on the other side too. Enjoy with chutney or sambhar.

Nei Dosa Recipe

Posted on September 15, 2017November 14, 2017 by vinaya

Nei or Ghee is used to roast this dosa. Oil is commonly used while roasting dosas, so the flavour that ghee/clarified butter imparts to the dosa makes it one of its kind.

Ingredients :

250 gms urad dal
600gms rice
Salt
Nei/ ghee

Method :

Wash and soak the urad dal and rice for 5 hours. Grind to a smooth batter non stop in the wet grinder for half an hour. Remove and add salt. Ferment for 10-12 hours. Heat the tava/skillet. Pour a ladleful of batter and drizzle a generous amount of Nei/ghee on it. Roast. Flip and roast the other side after drizzling with another tsp of ghee. Serve with chutney, bhaji or korma.

Green Gram/Moong Ghashi Recipe

Posted on September 15, 2017November 13, 2017 by vinaya

Moong or green gram is soaked, sprouted and deskinned to make this delicious Ghashi. Here again the basic coconut gravy remains the same but since the seasoning is different, the taste varies.

Ingredients :

125 gms moong sprouted and deskinned
25-30 small cubes of sooran/yam
1/2 of a small coconut
12 roasted red chillies
1 tbsp tamarind paste
Salt
2 tbsps oil
4sprigs curry leaves
1tsp grated coconut
A pinch of haldi /turmeric

Method :
Boil the sprouted moong and sooran in salted water till done. Grind the coconut, roasted red chillies and tamarind to a smooth paste and pour it into the boiled moong. Boil for a couple of minutes. Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add 4 sprigs curry leaves and a tsp of grated coconut. Roast for a minute. Add a pinch of haldi. Toss. Drop the seasoning into the boiling ghashi. Switch off, cover and keep aside for the flavours to infuse.

Potato Pez Upkari Recipe

Posted on September 15, 2017November 14, 2017 by vinaya

Potato pez upkari or potato thoy is a simple yet delicious preparation enjoyed along with dal and rice or as a mixer for rice. All you need to do is to dilute it and mash it a bit if you prefer to eat it as a soup dear friends.

Ingredients :

4 potatoes deskinned and sliced lengthwise
4 green chillies slit
Salt
Hing
1 broken red chilly
2 tbsps Parachute coconut oil
1 tsp mustard

Method :
Drop the sliced potatoes, salt, green chillies and three glasses of water into the pressure cooker and cook to three whistles. Heat 2 tbsps coconut oil, add a tsp of mustard and after it crackles add a broken red chilly. Toss and pour the seasoning into the potato pez upkari. Pour in a generous amount of hing and boil well.

Roasted Baby Potatoes Recipe

Posted on September 15, 2017July 14, 2018 by vinaya

Can any one resist this?….. Roasted baby potatoes are a delight whether they are served as a starter or as a side dish. I prefer mine with a dash of hing and chilly powder. I could make a meal of them if served as starters, so stick to making them as a side dish!

Ingredients :

1/2 KG Baby potatoes
2 tsps Chilly powder or more as required
Hing/asafoetida
Salt.
3 tbsps Parachute coconut oil
1 tsp mustard.

Method :

Pressure cook the baby potatoes and peel them. Heat oil. Add the mustard. After it crackles add the potatoes , salt, hing and chilly powder and mix well. Sprinkle a little water and transfer it to the microwave. Cook till done tossing at regular intervals.
If done on the gas keep the flame very low and keep sprinkling water and tossing till done..

Uthappa Recipe

Posted on September 15, 2017November 14, 2017 by vinaya

Uthappa and chutney is one of the most popular breakfasts in South India. Fermented batter of Urad dal and rice is spread thickly on a skillet and roasted by drizzling oil or ghee. Rich in B Complex because of the fermentation process it is a healthy breakfast option.

Ingredients :

250 gms urad dal
600 gms rice
Salt.

Method :

Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the 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.

Pour the Uthappa batter on a hot skillet/ tava and drizzle with oil or ghee. Roast on both sides.

The proportion of urad 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.

Peanut Sunday Recipe

Posted on September 15, 2017November 14, 2017 by vinaya

Peanuts are high in protein and the tender ones that are available during the season are simply delicious either cooked with salt or seasoned and made into a subzi. Posting a Peanut sundal which is made on auspicious occasions and even during weddings in South India.

Ingredients :

250 peanuts
4 green chillies minced
1 broken dry red chilly
Grated coconut
Juice of half a lemon
2 sprigs curry leaves
A few sprigs of coriander
2 tsps oil
1tsp mustard
A large pinch of hing/asafoetida
Salt

Method :

Soak the peanuts overnight. Pressure cook them with salt. Heat oil. Add a spoon of mustard. After it crackles add the dry red chilly and the chopped green chillies. Toss. Add the curry leaves and hing. Sauté and tip in the cooked peanuts. Cook till all the water is absorbed. Add the lemon juice, chopped coriander leaves and grated coconut. Mix well. Serve with rice and dal.