Wednesday, January 28, 2015

Instant Wheat Flour Dosa Recipe | Instant Dosa Recipes

wheat flour dosa
Instant dosas always come to rescue when we do not plan anything for breakfast. One of the most common instant version dosas is Rava Dosa, apart from Rava dosa we do prepare various instant variety dosas like Rice flour Dosa,Ragi Dosa,Wheat flour Dosa and Oats Dosa. The good thing about these dosas are that they are thin and crisp and is best eaten when hot.It is not ideal to keep these dosas for long as they turn soggy and become slightly sticky.
wheat flour dosa
Though the process of preparation of these dosas is very simple, one needs a skill set to prepare perfect thin and crisp dosas, the key for the perfect and crisp lacy dosas lies in the consistency of batter and also the tawa we use to prepare dosas.It is always preferable to use flat tawas(iron or non-stick tawas work best) for the instant dosas as we pour the batter in a circular way instead of spreading the dosa like the conventional way.

Check out few interesting Dosa Recipes in my blog here:
For complete range of various breakfast options do check out my recipe index.


Instant Wheat Flour Dosa Recipe:
Yields 5-6 dosas
Prep time:5 mins | Cooking time:10 mins | Total time:15 mins
Cuisine: South Indian  | Category: Breakfast

1/2 cup Wheat flour
1/4 cup Rice flour
2 tbsp fine chiroti Rava(or regular rava)
1 1/2 cups Water(see notes)
1/2 tsp Green chili paste
2 tbsp chopped Coriander leaves
1 tsp Cumin seeds
Salt to taste
Oil,to roast dosas

  • Mix wheat flour with rava,rice flour and add 1 1/2 cups of water to it and mix until no lumps are formed.
  • The batter should be thin enough to pour it over the pan,it should not have spreading consistency.Keep this aside for 5-10 mins.
  • Add salt, green chilli paste, chopped coriander leaves,cumin seeds and slightly crushed pepper corns to it and give a proper mix.
  • Now check the consistency of batter as the rava absorbs water,check it and add more water if required to get the pouring consistency as shown in the pic.The consistency of batter should be very thin like how we do for rava dosa.
  • Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to the center,fill the major gaps in between.But do not try to fill all the small gaps,those gaps helps in making the dosa more crispier.This is a very important step in making these kind of oats dosa.The crispyness depends on the way you pour the batter on the tava and the flame you manage while cooking the dosa.
  • Pour 1 tbsp oil approx over it and cover it with a lid.(No need to add more oil if using Non stick pan).
  • Let it initially cook on medium flame for 1-2 mins and remove the lid and increase the flame later and cook for another 2 mins until you see brown/red patches.(No need to turn the dosa).But do not try to remove the dosa in between while it is roasting.We should remove it only when you are sure that the dosa is perfectly roasted.
  • Remove it from the pan and serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.
  • Reduce the flame for one minute and start prepare the next dosa.Do not pour the batter on high flame.Always stir the batter before preparing the next dosas.
Serve it hot right from the pan and on to the plate with Coconut chutney/Onion chutney/Tomato chutney/Sambar or any accompaniment of your choice.

instant wheat flour dosa

  1. The addition of chiroti rava is optional but it makes the dosa crispy, in case you don't get it use regular upma sooji for it.
  2. I added 1 1/2 cups of water to the batter to get the desired consistency.However it depends on the kind of rava we used,so feel free add extra water(up to 2 tbsp or 1/4 cup) depends on the required consistency.
wheat flour dosa

Tuesday, January 20, 2015

Indian Style Pasta Recipe | Masala Pasta Recipe

indian style pasta
When it comes to pasta I usually do not prefer ordering pasta if we go to any Italian restaurant, the reasons simply are that I find the pasta is too bland for y taste buds and also it is loaded with lots of cheese.Instead I would happily go for paper thin Pizzas though they are loaded with cheese. 
indian style masala pasta
Pastas are perfect for weekend lunch or dinner and I usually make it for dinner as I find it easy to cook.As TH prefers mostly Pesto sauces with pasta or a simple one rather than the tomato or the white sauce, I usually end up preparing either Basil Pesto Pasta or Spinach Pesto Pasta or simple Aglio Olio or Sundried Tomato Pesto Pasta or  Red Bell Pepper Sauce Pasta.But when parents or in-laws come to visit us and if we plan for pasta for dinner, I usually end up preparing this Indian style pasta for them to suit their taste buds as I am sure that they would not prefer other kind of pastas which I usually prepare.I must say that this is a fusion recipe and definitely would suit any Indian taste buds.
indian style masala pasta
Check out other Pasta Recipes in my blog:
indian style masala pasta

Indian style Pasta Recipe | Masala Pasta Recipe:
Serves 2
Prep time:25 mins | Cooking time:20 mins | Total time:45 mins
Cuisine:Indo-Italian | Category: Pasta - Main Course

2 cups Penne Pasta(or any other shape like fusili,sphagetti)
1 Onion,finely chopped
1 large Tomato,blanched and pureed
1 Carrot,finely chopped
1 Capsicum,finely chopped
3-4 Babycorns,finely chopped(optional)
3-4 Garlic pods,finely chopped
2 tsp Tomato Sauce
1/4 tsp Garam masala
1 tsp Red chili powder
1/4 tsp Black Pepper powder
1 tsp Mixed Herbs or Oregano
2 tbsp chopped Coriander
2-3 tbsp Olive Oil
Salt to taste

to cook pasta:
Cook according to the instruction of your package or follow this procedure:
  • Bring water to boil in a big pot (filled to its half) and add salt,1 tsp olive oil and pasta and cook over medium flame for 10-12 mins until al dente(cooked and tender to teeth).You can cook it further for 2-3 mins more to get soft pasta,but definitely do not make it soggy.

  • Drain and reserve 1/2 cup of water for later can even give a cold bath to the pasta by running it under fresh tap water which helps in keeping the pasta separate.
to prepare Masala Pasta:
  • Heat olive oil in a wide bottomed pan and fry sliced garlic until slight brown and then add chopped onions and fry until they are pink and soft.
  • Add finely chopped carrots and baby corns and fry well for 5-6 mins and then add finely chopped capsicum and fry for a minute.
  • Now add pureed tomato,tomato sauce,garam masala powder,red chili powder and mix well and fry until the oil separates.I have not added tomato puree as I was not having tomatoes at home at that moment.
  • Add 4-5 tbsp of reserved pasta liquid if required add more to get a medium sauce consistency.
  • Add cooked pasta and mix well until all the pasta is covered with the sauce and is warm.Now add black pepper powder,Italian herbs,chopped coriander,salt(remember we added salt while making pasta as well,so add accordingly)and mix well.
  • Dish it out to the serving platter and garnish with coriander.
Serve it hot or warm with Tomato sauce and Lime Soda or drink of your choice.

masala pasta

  1. You can replace penne pasta with any of the pasta like spiral, fusili, spaghetti, macaroni , farfelle or any other pasta of your choice.
  2. If you want it more spicy add chopped green chilli while adding onions.
  3. If you are preparing it for kids adjust the spicyness accordingly.
  4. If you want to skip tomato sauce ,add 1/2 tsp of sugar to the tomato puree to balance the flavors in pasta.
  5. You can add colored bell peppers, blanched broccoli, thinly sliced mushrooms to the pasta.
  6. You can make it a bit more Desi version by adding cumin seeds and curry leaves in the tempering and also turmeric powder along with the other masala but somehow I don't like the idea of making the pasta very south Indian way.
indian style pasta

Friday, January 16, 2015

Sev Puri Recipe | How to make Sev puri | Mumbai Sev Puri Recipe


Sev Puri is one of the popular chaats which evolved from the streets of Mumbai.You will find the bhel waala in every corner of the streets here in Mumbai, though I usually don't venture out eating at the road side stalls unless it is a popular stall.Though we get Sev puri everywhere in India,Mumbai style sev puri is bit different when compared to the other versions.What makes Mumbai style Sev Puri different is the addition of Garlic chutney and lemon juice which is quite unique to Mumbai style Sev Puri.

While I love all kind of chaat varieties, my all time favorite is Golgappa/Pani puri and Bangarpet Pani Puri.Apart from those pani puri varieties, I love masala puri, sev puri, papdi chat and dahi puri. Back home apart from my dad, we are all chaat lovers .While we eat chaats as a meal but my dad always prefers to eat it as a evening snack and so is the case with my husband now.

If you love chaats, check out few other chaat recipes here in my blog:

Sev Puri Recipe : 
Serves 2 | Author: Prathibha
Preparation time:5 mins | Cooking time:15 mins | Total time: 20 mins
Cuisine: North Indian | Category: Chaats

14-16 flat Puris/Papdis(homemade/readymade)
2 Potatoes,boiled,peeled and chopped or mashed roughly
1 Onion,finely chopped
1/2 Lemon
1/4 cup chopped fresh Coriander
1/3 cup fine Sev
1/4 cup Kharjur-Imli chutney
1/4 cup Green chutney
2 tbsp Lehsun chutney(Garlic chutney),recipe below
1 tbsp roasted Cumin powder
1 tsp Red chili powder
1 tsp Chaat masala
Salt to taste

for Garlic Chutney:
1 whole Garlic pod
2 tbsp Red chili powder
juice of 1/2 Lemon
Salt to taste

to prepare Garlic(Lehsun) chutney:
Separate the garlic cloves and peel the skin and blend with red chili powder,lemon juice,salt and 2-3 tbsp of water to a smooth paste.You can refrigerate this chutney and use it upto 15-20 days.

to prepare Sev Puri:
  • Pressure cook potatoes for 3 whistles.Add enough salt to potatoes while cooking them.Peel the potatoes and chop them into fine pieces.
  • Arrange the flat puris/papdis in 2 plates,7-8 each.
  • Fill them with 2 tsp boiled and chopped potatoes and followed by 1/2 tsp chopped onion in each puri.
  • Top it with little bit(say1/4 tsp) of garlic chutney on all the puris/papdis.
  • Now top it with a generous drizzle of kharjur-imli chutney and green chutney.
  • Sprinkle a fat pinch of roasted cumin powder,red chili powder,chaat masala and salt.
  • Squeeze few drops of lemon juice on all the puris.
  • Top it with sev generously and garnish with chopped coriander leaves.
Serve it immediately.
Do not keep it for long as it will become soggy,so prepare this just before serving,Keep all the ingredients ready before you serve this.

  • If you want to prepare Papdis at home you can mix 1 cup of maida and 1 cup of atta and add 2 tsp of oil to it and rub with the finger tips.Add enough water to make a stiff dough and rest for some time.Roll into small discs of 1.5 inch diameter and prick them 2 to 3 times with a fork and deep fry on low flame until golden brown,repeat the process and prepare all the papdis.
  • There are no specific measurements for this recipe.All the ingredients are adjusted according to your taste buds.
  • You can make more number of plated increasing the quantities accordingly,there are no measurements.
  • You can use chopped tomatoes to the recipe if you wish.
  • You can add nicely beaten curd(mixed with sugar) on the puris before you add the chutneys to make it Dahi Sev Puri.

Tuesday, January 6, 2015

Pulusu Annam | Puli Sadam | Tamarind Rice with Left over Rice

pulusu annam
Pulihora or Puliyogre is one of the most famous and common rice varieties of South India and every south Indian state has its own version to prepare it.I have already posted Andhra style Chintapandu Pulihora and an easy version of Karnataka style Puliyogre before and today I am posting a version of Pulihora which can be prepared with left over rice or with freshly cooked rice.The addition of onions makes this rice quite distinct when compared to the traditional Pulihora. Its very rare to have left over rice at my place as mine is a nuclear family and I usually end up making exact quantity of rice needed for my family. But if you have left over rice you can prepare this delicious 'Pulusu annam' or 'Talimpu annam/Phodnicha Bhaat' and both the rice varieties tastes delicious and it is the best way to consume the rice.

Also check out other Pulihora Recipes in my blog:
puli sadam

Pulusu Annam | Tamarind Rice with left over Rice Recipe:
Serves 2
Prep time:10 mins | Cooking time:40 mins | Total time: 50 mins
Cuisine: South Indian | Category: Lunch-Rice Varieties

1 cup Sona masura rice(or equivalent) or left over rice
1 big lemon size Tamarind
2 medium Onions or 15-20 Shallots, roughly chopped
4-5 Garlic cloves,chopped(optional)
3-4 light colored(less spice) Green chillies,slit
1/2 tsp Mustard seeds
2 tbsp Chana dal
1 tbsp Urad dal
3-4 dry Red chillies
1 tsp Turmeric powder
a pinch of Asafoetida
a sprig of Curry leaves
2-3 tbsp Sesame Oil
Salt to taste

  • Wash the rice and add 2 cups of water and soak it for 15-20 mins.Pressure cook the rice or cook it in electric rice cooker or how ever you usually do.
  • Once the rice is done,cool it completely by spreading it over wide plate smear with 1 tsp of oil and 1/2 tsp turmeric powder.If you are using left over rice,add 1 tsp sesame oil and turmeric powder to it and  run your hands in the rice to keep the granules separate.I added turmeric to the tamarind mixture instead of rice here,you can follow either ways.
  • Soak tamarind in 1/2 cup of water for 10-15 mins or microwave the tamarind mixture for 1 min.Microwave method is quite quick when u have lack of time.After it is cooled down remove the pulp and keep it ready.
  • In a kadai heat oil and crackle the mustard seeds.Add chana dal,urad dal,red chillies,chopped garlic and fry for a couple of minutes until done.
  • Add curry leaves,green chillies,asafoetida and chopped onions and fry until they turn translucent.
  • Add tamarind pulp mixture and turmeric powder and mix until the mixture thickens completely for at least 5-6 mins.Add enough salt to it and mix.
  • Now remove it from the stove and let it cool a bit and reserve some mixture and pour the remaining mixture over the cooled rice and mix properly until everything is well blended.Now check the taste of it and add more tamarind mixture or salt according to your taste.It should taste sour when you taste it as the sourness will reduce and blend well along with the time it sits.
  • Let it sit for 5-10 mins before serving.
Serve it at room temperature.
                                         pulusu annam
  1. Use rice varieties like sona masuri, ponni, jeeraga samba for these kind of rice varieties,I do not suggest basmati rice.
  2. Always make it bit tangy so that it will taste nice once it settles down.
  3. You can add a tsp of roasted cumin and fenugreek powder to the boiling tamarind mixture for more fragrant version. If you have time you add it otherwise you can skip it. 
  4. If you like you can even add roasted sesame powder at the end and give a nice mix to the rice.
  5. Sesame oil works best for this rice, if you do not have use regular cooking oil.
puli sadam

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