Friday, August 5, 2011
Ridge gourd Dosa (Pan cakes)
This can be prepared with Ridge gourd (Erekai), Cabbage, round Brinjals or Amaranths’ leaves
2 cups of rice (soaked for 4-6 hrs)
1 cup fresh coconut
1tbsp of chana dal / split chik pea
1tbsp of Urad dal / split black gram
1tbsp of Coriander seeds
1tsp each of mustard seeds, Cumin seeds and fenugreek seeds
30 curry leaves
4-5 red chilli (you can add more)
Method of preparation
Roast all the ingredients (except rice, coconut, jaggery) in a tbsp of oil.
Grind them with coconut, jaggery and salt. Rice should be added later and ground finely. It should be of Dosa batter consistency.
Keep the batter for 4 hrs (and not more) for fermentation.
Scrape the ridge gourd till the ridges are removed and cut it into very thin circular discs.
Heat the non-stick Dosa Tawa on a medium heat for 2 minutes, turn down the heat, and grease it well.
Dip the gourd pieces in the batter and arrange them on the tawa quickly, one next to the other and make a round shape with a little extra batter.
Add half a tsp of oil on the Dosa, cover it and let it cook for 3-4 minutes on a low heat.
If the dosa is done then it doesn’t stick to the tawa and gets the roast look on the tawa side. Turn the dosa so that the other side gets cooked too (for about 2 min). Now the heat can be increased. Take out the Dosa on a plate.
Wednesday, August 3, 2011
Tomato Dosa (Pan cakes)
This tastes a bit like omelettes. I make this when I am in no mood for carbohydrates.
3/4 bowl of besan (Chick pea flour)
1bowl of finely chopped tomatoes
1/2 bowl of finely chopped onions
½ bowl of Coriander leaves (cilantro)
1 small chopped green chilli
Method of Preparation
Mix everything in a bowl. Add enough water to bring it to dosa batter consistency. Actually 1 tbsp of rice flour can be added to make crisp Dosas. But there is no much difference in the taste if you don’t add.Heat the Non-stick Dosa Tawa on a medium heat for 2 minutes and grease it well (otherwise dosa sticks to the tawa).
Take the batter in a big spoon and spread it on the Tawa circularly and as thinly as possible.
Add half a tsp of oil on the sides of the Dosa, cover it and let it cook for 3-4 minutes on a low heat.
If the dosa is done then it doesn’t stick to the tawa and gets the roast look. Turn the Dosa so that the other side gets cooked too (for about 1 min). Now the heat can be increased. Take out the Dosa on a plate.
Monday, August 1, 2011
Masala Akki Rotti (Rice Roti)
This is what I make something tasty with the leftover rice. But the rice must be softly done for this as it is mashed and rolled into rotis.
1 bowl of soft boiled rice
1/3 bowl of Rice flour
1/3 bowl of finely chopped Onions
1/3 bowl of grated Carrots
½ bowl of Dill leaves OR
Coriander leaves (cilantro) OR both
1 small chopped green Chilli
Method of preparation
Fry the onions in a half tsp of oil till they are pink.
Mash the rice with wet hands (it will be sticky and messy).
Add all the ingredients and mix.
Go on adding the rice flour little by little till the mixture becomes less sticky.
Make it into tennis ball sized balls and press a little to make a disc.
Grease two plastic sheets. Place the disc on the middle of one plastic sheet and cover it with the greased surface of the second plastic sheet.
Press the disc and roll into a thin sheet just like rolling a parota.
Heat the Tawa to medium flame and put half tsp of oil in the middle.
Rice roti needs more heat than parota and oil stops the tawa from overheating.
After rolling the Akki rotti, remove the covering plastic sheet and place it on the tawa along with the basal plastic sheet so that rotti sticks to the tawa. Quickly remove the plastic sheet and let it get cooked like parota. It takes a little longer time than the regular parota(depending on the thickness). Turn and roast the other side also. Putting the oil is optional.