Sagu Masala Dosa Recipe

Sagu Masala dosa recipe with step by step photos.Sagu is a typical karnataka style mixed vegetable curry made out of coconut paste with few spices which makes it unique in taste.Usually Sagu is eaten with set dosa or poori and you can even pair it with simple pulav or can be eaten with chapati/roti too.

I love to eat masala dosa any day and I try to cover many of my favorite dosa joints during my trip to Bangalore.You get the best masala dosa in Bangalore and I have mentioned in many of my earlier posts how the masala dosa available in bangalore is different from the other parts of the country.There is another version of masala dosa called Sagu masala dosa which is available only in few hotels.If I see Sagu masala dosa in the menu that would be my obvious choice than the masala dosa as I love the sagu masala dosa very much.A generous serving of thick sagu is smeared inside the dosa instead of the regular potato masala which makes it quite unique in taste.

We are lucky to have MTR in Singapore to satisfy a good masala dosa craving for a Bangalorean.Most of my trips to MTR would be having this sagu masala dosa as a constant order apart from Set dosa,Bisebele bath etc.I have not clicked step wise pics for this post but will update the space when I do next.

Check out other stuffed dosa varieties in my blog:

• Chettinad Cauliflower Masala Dosa
• Davanagere Benne Dosa
• Erra Kaaram Dosa...from Rayalaseema
• Jini Dosa - Mumbai street style
• MLA Pesarattu / Upma Pesarattu
• Mysore Masala Dosa
• Mumbai Style Mysore Masala Dosa
• Pav Bhaji Dosa
• Schezwan Dosa - Mumbai Street style
• Spring Dosa -  Mumbai Street style

Here is how to make sagu masala dosa with step by step photos:

Sagu Masala Dosa Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 20 mins | Cooking time: 20 mins | Total time: 40 mins + fermentation time

Cuisine: Karnataka | Category: Breakfast

Ingredients:

for Dosa batter:

2 cups Raw Rice

1 cup Idli Rice/Par boiled Rice

3/4 cup Poha/flattened Rice

3-4 tbsp Urad dal

1 tsp Methi(Fenugreek) seeds

Salt,to taste

1/8 tsp Cooking soda

for Vegetable Sagu:

2 cups of finely diced Mixed Vegetables(Carrot,Potato,Beans,Green Peas,Cauliflower)

1 Onion,roughly chopped

1/2 tsp Mustard seeds

2 tbsp Oil/Ghee

Salt to taste

ingredients to grind for Sagu:

1" Cinnamon stick

4-5 Cloves

1-2 Marathi Moggu

1/2 cup fresh grated Coconut

1 tbsp Khus khus

1 tbsp Fried gram

5-6 Green chillies

a handful of chopped Coriander leaves,optional

1 tsp Oil

Method:

to prepare dosa batter:

• Soak both the rice together with methi seeds for 5-6 hours and soak urad dal with poha in another vessel for 3-4 hours.
• Wash the rice and urad dal+poha separately.
• Grind urad dal with poha to a smooth batter in the wet grinder and add rice to it and grind until smooth by adding enough water.
• Remove the batter to a vessel and add enough salt and little rinsed water(from the grinder bowl) and mix it nicely with the hand and cover it and let it ferment for 9-10 hours.

to prepare Vegetable Sagu:

• Heat a tsp of oil in a kadai/pan and add green chillies and fry them, but be careful as the whole green chillies might burst.You can make a small slit if you want to avoid bursting.Add cinnamon,marathi moggu and cloves to it and fry for sometime.
• Grind the fried ingredients with grated fresh coconut,khus khus, fried gram, coriander leaves and make it into a smooth puree.
• In a cooker,heat oil crackle mustard seeds and fry chopped onions until pink.Now add vegetables and fry until they are slightly crisp.
• Add the ground masala and fry until the mixture leaves the oil and then add enough salt and 1/3 cup of water and pressure cook for 1-2 whistles(do not over cook).Once the pressure is released add lemon juice to it and give a good stir.

to prepare Sagu Dosa:

• Take required amount of fermented batter in a bowl and add little water to get the pouring consistency and add cooking soda and mix it nicely.
• Heat a thick dosa tawa and sprinkle some water to make sure that the tawa is hot.
• Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.Do not make this dosa either very thin nor very thick.
• Pour 1 tbsp oil/ghee approx over it and around the edges and cover it with a lid.
• Let it roast on medium-high flame for 1-2 mins,remove the lid and spread 3-4 tbsp of vegetable sagu on the dosa and increase the flame and roast for another 1 minute.Fold it and serve.You can even spread coconut chutney on the dosa and place the sagu one side and then fold it.
• Reduce the flame for one minute and hten start preparing the next dosa.Do not pour the batter on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.

Serve the sagu dosa hot with coconut chutney and sagu on the side.

Notes:

1. As the quantity of urad dal is less this batter needs more fermentation time.If your dosa is porous you can avoid adding cooking soda else you can add little bit and then make dosas.
2. Sagu needs to be thick as we are placing it inside the dosa and hence if you feel the sagu is slightly thin,put it on high flame until the water evaporates a bit and become a thick gravy.
3. You can prepare masala dosa using the same batter, it comes out super crispy outside and spongy inside.

              

Technorati Tags: sagu masala dosa,sagu dosa,saagu masala dosa,karnataka recipes,bangalore recipes,breakfast recipes,dosa varieties,south indian breakfast recipes

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Appam Recipe without Yeast | Kerala Appam Recipe

Appam Recipe without yeast with step by step photos.Appam with vegetable stew is a classic combo for breakfast from the state of Kerala.My mom has been making this Appam(without yeast) from our childhood but she had always paired it with Onion chutney.Her recipe is bit different from the traditional appam recipe which includes yeast, she makes a kanji(porridge) out of the rice batter and mix it with more ground rice batter and is fermented for long,they yield soft at the center and crispy and lacy at the ends kind of appams. But we used to call this dosa as Aapan dosa instead of appam and I am not sure why it was called so.Typical Kerala style appam has coconut and yeast in the recipe but if you do not like to use yeast in the appam recipe you can follow this recipe which yields similar results.

Appams can be served with coconut milk and sugar or sweetened coconut milk or flavorful vegetable stew or a simple coconut chutney.Appams are usually fluffy and can absorb the flavors very nicely and hence I always love to eat them with vegetable stew.

Check out other breakfast combos here in my blog:

• MLA Pesarattu / Upma Pesarattu
• Matar Kachori with Alu ki Sabzi 
• Methi Poori and Potato Masala
• Poori and Mixed Vegetable Saagu
• Vadappam(Riceflour Poori) and Chintaku Palya
• Bilavalige(Rice Flour Chapati) and Pithikipappu

Here is how to make easy kerala appam recipe without yeast with step by step photos:

Appam Recipe without yeast:

Yields 12-15 appams | Author: Prathibha

Prep time: 30 mins | Cooking time: 15 mins | Total time: 45 mins + fermentation time

Cuisine: Kerala | Category: Breakfast

Ingredients:

3 cups Raw Rice,soaked in water for 5-6 hrs

1 cup Raw Rice, soaked in water for 5-6 hrs

1/2 cup thin yogurt

1 tbsp Sugar

Salt,to taste

1/8 tsp Cooking soda,optional

Method:

• Soak 3 cups of rice and 1 cup of rice separately for 5-6 hrs.
• Wash and grind 1 cup of rice with enough water to get a coarse rawa consistency like batter.Grind the remaining 3 cups of rice with enough water to a smooth batter and keep it aside.
• In a big pot add 4 cups of water,salt and sugar and let it come to a boil and then add the coarsely ground batter to it and keep stirring continuously till it thickens and become a kanji(porridge) and let it cool completely.
• Once the cooked batter is completely cooled mix in the yogurt and ground rice batter(made out of 3 cups rice) and mix it nicely with out any lumps and let it ferment for 15-16 hours.
• The batter should be little loose than the regular dosa batter,so adjust the consistency accordingly. Add cooking soda(if using ,see notes) to a tbsp of water and mix it in the batter nicely.
• Heat the non stick appam chetti/kadai and pour a big ladle of batter in the center and swirl it in a circular motion so that it forms an aapam which is thin around the corner and thick in the center.
• Pour the oil around the edges and close it with a lid and let it cook until the edges turn crispy and is soft and fluffy in the center.Loosen the corners gently with the help of spatula and slide the appam into a plate and repeat to make more appams.

Serve it with sweetened coconut milk or Vegetable Stew or any spicy curry.

Notes:

1. The addition of soda is optional,if the batter is fermented nicely you do not need to add soda to appam.Try making one appam without soda and if it is not fluffy you can add soda to the batter and make which definitely gives soft and fluffy appams.
2. My mom never added grated fresh coconut while grinding for appam dosa,but you can add 1/3-1/2 cup of grated coconut while grinding the rice(3 cups rice) batter.
3. The most important step in the recipe is making the kanji and mixing in the batter and hence follow the instructions carefully.
4. You can make the dosa like regular dosas or thick dosa like poha dosa with the same batter.

Technorati Tags: kerala appam recipe,appam without yeast recipe,appam recipe,kerala style appam,south indian breakfast,kerala breakfast varieties,breakfast combos,south indian breakfast combos

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Jini Dosa Recipe | Mumbai Street Style Jini Dosa Recipe

It's been a long time I have posted any dosa recipe in my blog. If you are a regular reader of my blog you would know about my love for dosas and many of my blogger friends used to call me a Dosa queen for the varieties of dosa I have posted in my blog.I love Dosa and especially the Mysore Masala Dosa is one among the top 5 breakfast dishes for me.

When it comes to fusion food I would say that Mumbai tops the list in that category as we get various varieties of snacks,chaats and the regular food in various variations and dosa is one example among them. I love the various varieties of dosas we get in mumbai though I am still very loyal to the authentic Dosas we get in Bangalore and in my opinion nothing can beat the taste of  Masala Dosa from Bangalore.

Talking about the Mumbai street style dosas, there are various varieties, the list of the dosas would go upto 100+ varieties like Schezwan Dosa, Noodle Dosa, Spring Dosa,Chinese Dosa, Jini Dosa, Mumbai style Mysore Masala, Pav Bhaji Dosa, Cheese Dosa, Chili Mili Dosa to name a few.  I love the way they play with the ingredients by mashing them on the dosa and the way it is served really impressed me - it is really fun to watch the way they use the masher to mix the ingredients.My favourite Dosa varieties among the lot are Jini Dosa, Pav Bhaji Dosa, Schezwan Dosa and Mumbai style Mysore Masala and I have posted all my favorite recipes in my blog before.

Dosa lovers,check out various Dosa variations in my blog here -

• Chettinadu Cauliflower Masala Dosa
• Mysore Masala Dosa
• Erra Kaaram Dosa...from Rayalaseema
• Masala Uthappam | Uthappam topped with spicy alu masala
• Pav Bhaji Dosa
• Kharada Eerulli Dosa/Spicy Onion Dosa 
• Schezwan Dosa
• Spring Dosa
• Mumbai style Mysore Masala

If you are interested in other dosa recipes,check out more varieties here.

Jini Dosa Recipe | Mumbai Street style Jini Dosa:

Serves 2 | Author: Prathibha

Prep time: 30 mins | Cooking time: 20 mins | Total time: 40 mins

Cuisine: South Indian | Category: Breakfast/Snacks

Ingredients:

2 cups Dosa Batter

1.5 tbsp Besan(Chickpea flour),optional

3/4 cup Potato masala,optional

1 cup grated Processed Cheese,Amul or equivalent

7-8 Paneer cubes,grated

1/2 tsp Garam masala

1.5 tsp Red chili powder

2-3 tbsp Tomato -Chili Sauce

Salt, to taste

1/3 cup Butter

Vegetables:

1/2 cup shredded Cabbage

1/2 cup Onions,finely chopped

1/2 cup Tomatoes, finely chopped

1/4 cup Spring onions,finely chopped

1/2 cup grated Carrots

1/2 cup grated Beetroot

1/2 cup Capsicum,finely chopped

for Tomato-Garlic Chutney:

2 large Tomatoes

5-6 big Garlic pods

2-3 Red chilies

Salt, to taste

Method:

• Grind tomatoes,garlic pods, red chilies and salt to a smooth chutney and keep it ready.

• Chop and grate the vegetables as mentioned above and keep them ready.
• Add besan to the dosa batter and add a tbsp of water and mix it nicely until you see no lumps of  besan in the batter.

• Heat the tawa and pour a big ladle of dosa batter and spread in a circular motion like how we do our usual dosa.It should be of 10-12" diameter.Keep the flame on Low-Medium.
• Now quickly add a tbsp of each chopped/grated vegetable -chopped onions,spring onions, capsicum, tomatoes, cabbage and grated carrots,beetroot in the center of the dosa.

• Add quickly a tbsp of Potato masala(if adding), 1 tbsp of grated paneer, 2 tsp of Tomato-Garlic chutney, 1 tsp of Tomato-Chili sauce, 1/4 tsp Red chili powder, a pinch of Garam masala, Salt, 1-2 tbsp butter and 1 tbsp of  grated Cheese and quickly start mixing and mashing with a potato masher until it is nicely mashed. 

• Spread the masala evenly over the dosa using a spatula and then add generous amount of grated cheese on the entire dosa.Always keep a watch on the flame and make sure that you are not burning the dosa at any stage.

• You can cut the dosa on the pan into four-five vertical stripes using a pizza cutter or sharp wooden/metal spatula as shown in the picture and roll each portion and put it on the serving plate. (OR)  you can roll the dosa first and cut into 4 pieces on the tawa or by transfering it on to the chopping board.
• Sprinkle some water on the tawa and wipe it using a kitchen napkin and start repeating the process.

Serve the Jini dosa hot with Coconut Chutney and Sambar.Check out other side dishes for Idli/Dosa here

Notes:

1. If you find it difficult to mash the masala on the dosa you can do it in a pan and add the masala to the dosa and spread it.For that hear butter and oil in a pan and add all the chopped and grated vegetables and fry them for 2-3 minutes and mash it slightly and then add red chili powder, garam masala,salt, tomato-garlic chutney, tomato-chili sauce to it and mix nicely. Keep the mixture ready.Now you can add 3-4 tbsp of cooked vegetable mixture, 1 tbsp of  potato masala, 1 tbsp of grated paneer , butter and cheese on the dosa and mix it nicely and spread on dosa, it is quick and easy to follow this process when making in large quantities.
2. The addition of  besan to the dosa batter  is entirely optional but it gives a nice golden color to the dosa,hence I add it.
3. I did not add potato masala to my recipe but still it tasted great.
4. You can even add a tbsp of coconut chutney on the dosa along with the other ingredients and masala but I do not prefer to add.
5. The amount of cheese and butter is entirely upto you. You can add less or more according to your taste buds.
6. For Jain version, avoid potato curry in the recipe and add more paneer in the recipe and also replace onions with more amount of cabbage.Also, us tomato sauce(no onion-no garlic) instead of tomato-garlic chutney in the recipe.
7. Do not skip adding tomato-garlic chutney in the recipe, it adds a nice flavor and taste to the dosa.

Technorati Tags: jini dosa, mumbai street style jini dosa recipe, fusion recipes, dosa varieties, 100 dosa varieties in mumbai, cheese dosa recipe, gini dosa ,vegetable cheese dosa recipe, mumbai khao galli dosa varieties

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Eggless Wholewheat Banana Pancakes | Eggless Pancakes Recipes

Pancakes are quick to make as they do not need any fermentation and also they can be prepared instantly. Pancakes are usually make with egg but it can be prepared without eggs easily. One can serve the pancakes with toppings of their choice. My favorite toppings are warm maple syrup, whipped cream,vanilla sauce and berries and sometimes I like to eat them with Nutella or Chocolate sauce. They are so versatile that once you get the basic recipe correct you can play with the flavors and create your own style of pancakes. One can add various fruits like bananas, apples,berries etc to the pancake batter and prepare different fruit version of the pancakes.

For Vegetarians it is usually a challenge in other countries to find good veg fare , hence I always end up having heavy breakfast in the breakfast Buffet. I do not mind eggs in my bakes,pancakes or waffles but somehow I do not like the omelettes or french toasts and I am not a bread person too.Hence I always end up picking up a bowl of cereal or porridge, pancakes or waffles(I do not mind Eggs in them) with various toppings and fruits with juice and coffee which actually keeps me full for longer hours.

Coming to today's post, I often make these Eggless Wholewheat Banana Pancakes and for me these taste exactly like the Banana Appam as the ingredients are almost same. In this pancake recipe, wheat flour works well and is almost a guilt free recipe especially when you make it for kids.Try them for your kids for evening snack or breakfast, they will love it for sure.

If you want more banana based recipes, check out here:

• Mangalore Buns | Deep fried Banana Buns
• Eggless Chocolate Banana Bread-low fat version
• Eggless Oatmeal Banana Muffins
• Eggless Wholewheat Banana Muffins
• Banana Bread

Eggless Wholewheat Banana Pancakes Recipe:
Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 15 mins | Total time: 20 mins

Cuisine: International | Category: Breakfast

Ingredients:

1 cup(120 gms) Wholewheat flour(or All purpose flour)

2 medium ripened Bananas, mashed

1-1.25 cups Milk( 1 cup = 240 ml)

1.5 tbsp fine Sugar( or Jaggery powder)

1 tbsp Oil (or melted Butter)

2 tsp Baking powder

1/4 tsp Cinnamon powder

1/4 tsp Salt

Oil/Butter ,to fry

Method:

• Mash the bananas and keep it aside.

• In a wide bowl add wheat flour, sugar,salt, baking powder, cinnamon powder, oil(or melted butter) and mix it nicely using a whisk.

• Make a well in the center of the wheat flour mixture add 1 cup of milk and mashed banana and mix it until it is mixed.Add more milk if necessary until you get a thick consistency of the batter which can be pourable.Do not over mix the batter,else the pancakes will not be fluffy. Leave this batter aside for 10-15 mins.

• Heat the dosa pan until it is hot and add few drops of oil and spread it nicely using a kitchen tissue.Make sure that the pan is hot(but not over heated).

• Mix the batter once and take a medium sized ladle and pour a ladle full of batter and allow it spread on its own(Do not spread). You can prepare 3-4 pancakes at a time depending on the size of your pan.Pour oil from the edges.

• Once you see the formation of bubbles/holes on the pancakes and also the edges turn slight brown turn them gently to the other side and let them cook again for a minute and remove them and stack them on a plate.

• Sprinkle few drops of water on the pan and wipe it with the tissue and proceed again to make the pancakes. This ensures that the pan does not become over heated,else you will not see evenly browned pancakes, it will result in white patches on the pancake.

Serve the pancakes with a generous drizzle of Maple Syrup or Honey, Butter(or Whipped Cream)or with a Sauce of your choice like Strawberry Coulis, Mixed Berry Coulis,Butterscotch Sauce,Chocolate Sauce, Nutella or Vanilla Sauce.You can serve with sliced bananas or fruits/berries of your choice.

Enjoy the soft and fluffy Pancakes !!

Notes:

1. You can use All purpose flour instead of wheat flour in the recipe or 50:50 ratio of both. If you use all purpose flour 1 cup of milk would be enough, if you use wheat flour increase the milk until you get the required consistency.
2. Cinnamon powder can be replaced with Vanilla essence or Cardamom powder for Banana pancakes.
3. For a VEGAN version use non dairy milk or water and use oil instead of butter in the recipe.
4. Sugar can be replaced with Cane sugar or Jaggery powder for healthy version.
5. It is important to maintain the temperature of the pan , it should be not very hot and should be only on medium heat to get evenly browned pancakes. If the pan is very hot the shapes of the pancakes will be distorted and also they turn in dark color.
6. The consistency of the batter should be thick but should be pourable. DO NOT SPREAD the pancakes on the pan, you need to pour the batter and leave it spread by itself.
7. Always use same amount of batter to get same sized pancakes.
8. Do not over mix the batter,else the pancakes will become tough.
9. You can avoid Bananas in the recipe and make plain eggless pancakes. You can add berries of your choice to your pancakes or you can even add grated apples instead of mashed bananas in the recipe.
10. You can add chocolate chips to the batter if you like.

Technorati Tags: eggless wholewheat banana pancakes recipe, eggless banana pancakes, wholewheat banana pancakes, kid friendly recipes, kids lunch box recipes, healthy cooking for kids

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Multigrain Dosa Recipe | Multigrain Sprouts Dosa | Multigrain Recipes

Millets have become a trend and the usage of millets in our daily cooking has been increased in the recent years.Now one can easily get ready made snacks, instant millet dosa flour, idli flour, dosa atta made out of millet flours in the shops.Even I use millets extensively in cooking and we usually consume more of millet bhakris instead of rotis for our dinner.I use millet flours rather than the whole millets, but my mom uses whole millets and includes them in her regular diet in various forms like salads, breakfast dishes like upma, dosa,idli and also in porridges. Check out another multigrain recipe - Multigrain Crackers in my blog.

Needless to say that this again is my mom's recipe where she used sprouted whole grains which adds more nutrition to the dosa.I am sure many of my readers know about my love for dosa, I have posted various varieties of dosa in my blog. If we prepare something which is our favorite as well as healthy then that dish is definitely a winner and this dosa recipe is definitely a winner for me.One can prepare this dosa using single millet like jowar, ragi or bajra but the usage of various millets in one recipe is good for me.This needs prior preparation as the grains need to be sprouted but the rest of the process- grinding,fermenting and preparing dosa is same as any other dosa.

Check out various healthy Dosa recipes in my blog:

• Adai Dosa | Mixed Lentil Dosa
• Brown Rice Dosa
• Green Whole Moong Adai
• Instant Oats Dosa
• Instant Oats Uthappam
• Mixed Sprouts Adai
• Vegetable Dosa
• Wheat Flour Dosa-Instant Version

For a complete range of Dosas, CLICK HERE.

Multigrain Dosa Recipe:

makes 15-16 dosas

Prep time: 30-40 mins | Cooking time: 5 mins/dosa |  Total time: 45 mins + soaking/sprouting time

Cuisine: South Indian | Category: Breakfast

Ingredients:

1 cup Sorghum(Jowar) grains

1 cup Pearl Millet(Bajra) grains

1 cup Finger Millet(Ragi/Nachni) grains

1 cup Whole white Urad

1 tsp Fenugreek(Methi) seeds

Salt to taste

Water,to grind

Oil, to roast dosas

Method:

to prepare Dosa batter:

• Soak the grains - (ragi,jowar and bajra) together for 8-10 hrs,drain the water,cover and keep in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and let it sprout until you get desired length of the sprouts.
• Soak whole white urad and fenugreek seeds for 4-5 hrs.
• Wash the grain and dals properly and grind everything together to a smooth paste using enough water in the wet grinder for better results.The batter should neither be very thick like idli batter nor very thin.
• Add enough salt to the ground batter just before removing the batter from grinder.Remove the batter into a larger container which gives enough room for the batter to rise.
• Ferment the batter for 12-15 hrs at room temperature or keep it in oven in winters with light on for speeding up the process of fermentation.The fermented batter would be frothy and almost double in volume.

for making Dosa:

• I am sure everyone knows how to make simple plain dosa,still I explain the process of making it for people who are not familiar with it.
• If the dosa batter is taken out from refrigerator,take out the portion how much you need and let it come to the room temperature.
• Mix the fermented dosa batter well.Check the consistency of dosa batter,it should be of pourable consistency,if needed add little water and mix well.

• Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.Do not make this dosa either very thin nor very thick,if it is very thin your dosa will get hard once it is cold and if it is very thick it would become very chewy.
• Pour 1 tbsp oil approx over it and cover it with a lid.
• Let it roast on medium-high flame for 1-2 mins,remove the lid and increase the flame and roast for another 1 minute.Turn the dosa to the other side and fry for a minute and serve directly.
• Reduce the flame for one minute and then start preparing the next dosa.Do not pour the batter on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.

Serve dosa with chutney of your choice like Coconut chutney / Peanut Chutney / Tomato-Onion Chutney and Sambar.

Notes:

1. Do not close the box with air tight lid while fermenting.Cover with a loose plate and once the dosa batter is fermented cover the box with air tight lid which helps in keeping the batter fresh for long.
2. Always scoop out the required amount of batter from the box and keep the remaining batter refrigerated,do not mix the batter vigorously while removing it from the box.
3. You can use soaked grains instead of sprouted grains but the sprouted grains makes these dosas more healthy.
4. Smear the pan with a half sliced onion every time you make dosa which gives a nice flavor to dosa.

Technorati Tags: multigrain dosa recipe, multigrain sprouts dosa recipe, dosa recipes, breakfast recipes, southindian breakfast varieties, healthy breakfast recipes, multigrain recipes, millet recipes, dosa varieties

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Instant Wheat Flour Dosa Recipe | Instant Dosa Recipes

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.

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:

• Adai Dosa | Mixed Lentil Dosa
• Atukula Dosa/Sponge Dosa
• Brown Rice Dosa
• Chettinad Cauliflower Masala Dosa
• Davanagere Benne Dosa
• Erra Kaaram Dosa...from Rayalaseema
• Instant Oats Dosa
• Instant Oats Uthappam
• Mysore Masala Dosa
• Paper Thin Rava Dosa..Hotel Style
• Schezwan Dosa - Mumbai Street style

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

Ingredients:

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

Method:

• 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.

Notes:

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.

Technorati Tags: wheat flour dosa, instant dosa recipes, breakfast recipes, no fermentation dosa recipe ,instant breakfast varieties ,south indian dosa recipes, south indian breakfast varieties, healthy dosa recipes

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Cauliflower Uthappam | Gobi Uthappam | Uthappam Recipes

         

My love for dosa never stops and I have already posted many dosa recipes in my blog.The options for Uthappam toppings are endless, one can use simply chopped vegetables to potato sabzi to top the uthappams.I have posted Chettinadu style Cauliflower Masala Dosa sometime back and I used similar masala to prepare this Cauliflower Uthappam,which imparts a nice flavor to uthappam.
           

Check out other must try Dosa recipes in my blog.

1. Davanagere Benne Dosa 
2. Atukula Dosa/Sponge Dosa 
3. Erra Kaaram Dosa...from Rayalaseema 
4. MLA Pesarattu / Upma Pesarattu 
5. Paper Thin Rava Dosa..Hotel Style
6. Mysore Masala Dosa
7. Pav Bhaji Dosa
8. Vegetable Dosa
9. Mumbai style Mysore Masala Dosa
10. Five Taste Uthappam
11. Schezwan Dosa

Cauliflower Uthappam Recipe:

Prep time:15 mins | Cooking time: 30 mins | Total time : 45 mins

Cuisine: South Indian | Category:  Breakfast

Ingredients:

for Uthappam Batter:

2 cups Raw rice(sona masuri or similar)

2 cups Idli Rice or Par boiled rice

1 cup whole white Urad dal

1/4 cup Toor dal

1/4 cup Chana dal

1 tsp Fenugreek seeds
a pinch of cooking soda

Salt to taste 

Oil/Ghee, to roast utappams

for Cauliflower Masala:

2 cups Cauliflower florets

1 big Onion,finely chopped

1 big Tomato,chopped

5-6 Garlic pods,peeled

1/2" Ginger,finely chopped

1 Green chilli,finely chopped

2 tbsp chopped Coriander leaves

1/2 tsp Rasam powder

1/2 tsp Sambar powder

1/2 tsp Red chili powder

1/4 tsp Turmeric powder

a sprig of Curry leaves

2 Red chillies,broken

1/2 tsp Mustard seeds

Salt to taste

to grind:

2 tbsp fresh grated Coconut

2 tsp Poppy seeds,soaked in water

1/2 tsp Saunf 

5-6 Pepper corns

Method:

to make dosa batter:

• Wash and soak raw rice,idli rice(or par boiled rice), urad dal, toor dal, chana dal, fenugreek seeds together in water for  4-5 hrs.
• Grind all the ingredients in the wet grinder to a fine batter by adding water at regular intervals.The batter should be like regular dosa batter consistency.
• Add required amount of salt at the end of grinding and mix well.
• Allow the batter to ferment for 12-14 hrs.

to make Cauliflower masala:

• Clean and wash the cauliflower florets and soak them in salted hot water for 10-15 mins.Drain them and chop them finely.
• Heat oil in a kadai/pan and crackle mustard seeds and add broken red chillies and curry leaves fry until they wilt.
• Add garlic pods,chopped ginger and green chili and fry for a minute.Now add finely chopped onions and fry until they become translucent.
• Add chopped cauliflower florets and fry well for 2-3 mins and add chopped tomatoes to it and fry for 3-4 mins.Cover it and cook until the tomatoes turns mushy and cauliflower is cooked.
• Grind grated coconut with poppy seeds,pepper corns and saunf to a fine paste.Add little water if required for grinding.
• Add rasam powder,sambar powder,red chili powder,turmeric powder and salt to the cauliflower mixture and mash it nicely with a masher.It is your choice to keep the texture how ever you want.I mashed it completely like a spread,if you want you keep it chunky too.
• Add the ground coconut mixture to it and let it cook for 3-4 mins until the raw smell disappears.You should keep the consistency of this very thick as we will apply this inside the dosa.
• Switch it off and let it come to room temperature.Add chopped coriander leaves to it and mix and keep it ready.

to make Uthappam:

• The dosa batter should be at room temperature.Mix in a pinch of cooking soda and mix well.
• Pour the batter(do not spread) of  6-7 inch size on a hot tawa and pour oil/ghee from the sides and cover with a lid and cook it on medium flame for a minute and remove the lid.
• Apply 3-4 tbsp of cauliflower mixture all over the dosa(leaving an inch from sides) using the flat ladle and pour a tsp of oil/ghee over the mixture.
• Increase the flame to high and cook until you can see the golden brown crust formation.
• Now turn the dosa to the other side and fry for a minute.

Serve it hot right out from the pan with coconut chutney and Sambar.If you want you can sprinkle milagai podi or kaarapodi over the hot uthappams before serving.Check out other side dishes for Idli/dosa here.

                 

Check out my Five taste Uthappam post for more topping ideas.

Technorati Tags: dosa recipes, uthappam recipes, utappam toppings, toppings for dosas, utappa recipes, cauliflower recipes, gobi recipes, cauliflower dosa, gobi dosa ,different dosa varieties, south indian breakfast recipes, breakfast recipes

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