Onion Dosa

Ingredients
Rice: 2 cups
Urad dal: 1 cup
Chopped onion: 1 cup
Cumin powder: ¼ tsp
Sesame seeds: 1 tsp
Chopped green chilies: 2 tsp
Chopped coriander leaves: 2-3 tsp
Salt: To taste
Oil or butter: As required

Method
Soak Urad dal and rice separately for five to six hours and grind them separately to make a smooth batter. Add salt and allow it to ferment overnight.

Mix chopped onion, green chilies, coriander leaves, cumin powder, sesame seeds and salt in a bowl and keep aside.

Heat a non-stick tava and drizzle little oil. Pour one ladle full of batter and spread it evenly in a circular shape and spread out little onion mixture and press lightly. Drizzle oil or butter and cook for a few seconds. Turn over the dosa and cook on the other side for a minute before transferring it to a serving plate. Serve hot with coconut chutney.

Red Chili Chutney

Ingredients
Grated coconut: ½ cup
Red chili: 7-8
Roasted split chickpeas: 2 tsp
Curry leaves: 1 sprig
Tamarind: ½ tsp
Chopped coriander leaves: 2 tsp
Salt: To taste

Method
Grind all the ingredients using little water at a time and prepare thick chutney. Serve with dosa or idli.

Potato Bhaji

Ingredients
Potatoes: 3-4
Chopped onion: ½ cup
Chopped green chilies: 1 tsp
Split Bengal gram (chana dal): 1 tsp
Mustard seeds: 1 tsp
Asafoetida: A pinch
Curry leaves: 1 sprig
Turmeric powder: ½ tsp
Chopped coriander leaves: 2-3 tsp
Lemon juice: 1 tsp
Salt: To taste
Oil: 1 tsp

Method
Boil potatoes, peel and chop them. Heat oil in a pan and add mustard seeds, when they splutter, add asafoetida and split Bengal gram and sauté till golden brown. Add green chilies, curry leaves and onion and sauté till onion is translucent. Add potatoes, turmeric powder and salt. Mix well. Sprinkle a tablespoon of water and cook till the potatoes are heated through. Add coriander leaves and lemon juice and mix well. Serve with chapati or dosa.

Crispy Masala Dosa

Ingredients
Parboiled rice: 3 cups
Rice: ½ cup
Urad dal: 1 cup
Fenugreek seeds: 1 tsp
Salt: To taste
Oil or butter: As required

Method
Wash both the rice well and soak in water for four to five hours. Wash and soak split black gram with fenugreek seeds in water separately for four to five hours.

Drain and grind the rice and split black gram separately to a smooth texture. Add salt and mix both the batters thoroughly. Keep the batter in a large vessel and close the lid tightly and allow the batter to ferment overnight.

Mix the batter well and adjust to pouring consistency. Heat a non-stick tava and grease with a little oil. Pour a ladle full of batter and spread as thin as possible. Sprinkle oil around the dosa and cook till it becomes crisp on the edges and turns golden brown. Apply Red Chili Chutney on the dosa and place about four tablespoons of Potato Bhaji in the centre. Fold the dosa to the desired shape and serve hot with coconut chutney.

Rava Dosa

Ingredients

Rice flour: 2 cups
Rava/ Semolina: 1 cup
All-purpose flour: ½ cup
Salt: To taste

Chopped onion: ¼ cup

Mustard seeds: ½ tsp

Chopped green chili: ½ tsp

Pepper corn: 5-6

Cumin seeds: ½ tsp

Chopped curry leaves: 1 tsp

Chopped ginger: ½ tsp

Chopped coriander leaves: 2-3 tsp

Oil and ghee 

Method

Mix the rice flour, all-purpose flour, semolina and salt well. Add water and prepare a very thin batter, thinner than the normal dosa batter. 

 

Heat 1 tablespoon of oil in a pan and add mustard seeds. When they splutter, add curry leaves, chopped onion, chopped green chili, chopped ginger, pepper corn and chopped coriander. Saute till the onion turns translucent and then add this seasoning to the batter.

Heat the tawa well.  Rava dosa cannot be spread like ordinary dosa from the middle to the sides, so take one ladle full of batter and spread it on the hot tawa starting from the sides and finishing off in the middle. Sprinkle ½ tsp of oil and ½ tsp of ghee on the sides. When it becomes golden brown turn it over. Serve hot with coconut chutney.

Appam

Being a Mallu, quite often my hubby becomes nostalgic about Kerala home-made food and sometimes I have to bow down to his pressure and cook his favourites. And today, it was the turn of Appam to become a victim at my hands and the ready help came from Vij to help me out to prepare it. Though I was bit worried about the taste, it came well and my hubby was very happy to eat it with brinjal curry.

Here’s the recipe of Appam…



Ingredients:
Raw rice — 1/2 kg
Coconut  — 1 (grated)
Yeast  — 1/2 tsp
Salt  — to taste
Sugar –3 tsp
Cooked rice  –1/2 cup



Method
1. Soak rice for 4 hours and drain it.
2. Grind rice with grated coconut and cooked rice to the consistency of dosa batter.
3. Put yeast, salt, sugar in boiled water and keep it for 30 minutes.
4.  Then add this to the grinded mixture.
5. Keep the mixture for 8 hours for fermentation.
6. When it is ready to use, spread the mixture in a non-sticky pan .
7. The mixture should be spread so that the edge of the appam is lace structured.
8. Close the pan with the lid and heat it for 2 minutes.
9. Cook only one side.
10. Serve hot with potato curry