MASALA DOSA

for dosa

refer DOSA


POTATO FILLING

Potato -- 6-8 medium
Onion -- 4-5 medium
Oil -- 2 tablespoons
Urad dal -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Green chilles -- 4-5, slit
Curry leaves -- few
Lemon -- 1 medium
Sugar -- 1/4 teaspoon
Salt to taste

Prepare dosa batter as explained in DOSA


Pressure cook the potatoes till cooked but firm. Peel and chop them into small cubes.

Slice onion into thin slices.

Heat oil in a pan and add urad dal. When the dal begins to brown add mustard seeds.
When Mustard seeds start crackling add turmeric powders and curry leaves green chilles. Stir for 1 minute.

Now add cooked onion to the pan. fry onions till they are light brown. now add potato to the pan. Sprinkle sugar and salt and squeeze the lemon juice on the top.
Now mix everything together and and leave it on very low flame for 5 minutes.

Heat the dosa pan (tawa) on medium flame. Take the dosa batter and spread it on the hot pan.

Sprinkle some chutney powder (or palya powder ) on the dosa, Cover and cook for 2 minutes. Now uncover the pan , spriknle 1 or 2 teaspoons of oil and place the filling in the center.

Now fold the dosa from one side over the filling and then the other side on the first fold. Serve hot with coconut chutney.

SPICY CHICKPEA SALAD

 

Chick peas  --  2 cups

Onion  --  1 large

Capsicum  --  1 small

Tomato  --  2  large

Olive oil  -- 1/2 teaspoon

Italian seasonings -- 1/2 teaspoon

Red chili powder -- 1/2 teaspoon or to taste

Salt to taste

Soak chickpeas for 6-8 hours. Drain and pressure cook it with water and salt.

Chop onion,capsicum and tomatoes finely.

In a salad bowl mix the olive oil, seasonings, chili powder and the chopped vegetables. Add salt only if required. Remember that the chickpeas are already cooked with salt.

Mix the chickpea to the vegetable mixture and serve.

DOSA

Dosa rice -- 2 cups
Split Black gram (Urad daal) -- 1 cup
Split chick pea (chana daal) -- 1 tablespoon
Fenugreek seeds (methi) -- 2 teaspoons
Beaten rice (poha) -- 1 tablespoons (optional)
salt to taste.


Wash rice and urad dal, add chana dal and methi and soak for 6-8 hours. Grind it to a smooth paste and leave it overnight for fermentation.

Next morning mix salt and the batter is ready to make dosa.


To make dosa,
Spread one spoonful(big serving spoon) of batter on a lightly oiled hot griddle. Choose a spoon which has a little flat bottom.
Cover and cook for a minute. turn the dosa and cook for another minute.

Serve hot with chutney and sambhar.

RAVA IDLI

Rava (Semolina) -- 1 cup
Curd (yogurt) -- 1 cup
Oil/Ghee (clarified butter) -- 1 tablespoon
Mustard seeds -- 1 teaspoon
Chana dal (Split chickpea) -- 1 teaspoon
Cashew nuts -- 8-10
Green chillies -- 2/3 finely chopped
Curry leaves -- few, chopped
Coriander leaves -- small bunch, chopped
Fresh Ginger -- 1/4" grated
Soda -- 1 pinch(optional)
salt to taste


Heat oil/Ghee in a pan. Add mustard seeds. When the mustard starts crackling, add chana dal and cashew nuts. Fry till cashew nuts start turning light brown.

Now add green chilles,curry leaves, coriander leaves, ginger and fry for a minute.

Now add rava and fry for 4-5 minutes on medium flame. Remove from flame and let it cool completely.

Once the rava is cold, mix it with well beaten curd and salt and soda. Add water if the batter is too thick.

Let the batter stand for 3-4 minutes. Since rava absorbs the water in the batter, it will become thicker. Now add a little more water if required.

Now the batter is ready to be steamed.
Ladle the batter into the Idly containers and steam it for 15 minutes. Serve hot.