Toor Dal Dosa

Toordal Dosa

Ingredients :
Toor dal : 1 cup
Dosa Rice : 2 cups
Chana dal : 2 tbsp
Green Chilli : 6
Onion : 2
Coriander leaves
Oil to fry Dosa
Salt to taste


Method :
Wash the toor dal, rice and chana dal and soak for 5 hours.
Grind the soaked item with green chillies and salt.
Allow to ferment for 2 hours.
Now make the batter to dosa consistency.
Cut the onoins and coriander leaves and add to dosa batter.
Now heat the dosa pan, add the dosa batter and make the dosa.
It tastes good alone, if needed u can have with chutneys.
Toor dal dosa is ready to serve.

Instant Dosa

Ingredients:
Rice Flour : 1 Cup
Maida (All purpose Flour) : 3/4 Cup
Wheat Flour : 3/4 Cup
Mustard  + Jeera : 1 tsp
Onion : 1 medium size
Ginger paste : 1 tsp
Curry leaves : 1 string
Coriander Leaves : 1/4 bunch
Salt according to your taste
Oil : 1/2 tbsp

Method:

Mix the three flours with salt by adding water to it.  Keep aside.
Now on the dosa pan or seperate pan add oil. Once it is hot add mustard + jeera seeds.
Once they splitter, add curry leaves, onion and ginger paste.
Fry till onions are transluscent.
Now add this to dosa batter with coriander.
Add water more, i.e it should be thinner than regular dosa batter.
Now heat the dosa pan, pour dosa batter from outer to inner side. Pour few oil drops round the dosa.
After sometime flip the dosa and cook the other side.
Crispy Instant dosa is ready to have with coconut chutney.

Pesarattu Dosa / Hesar Kalu Dosa

Ingredients:
Hesar Kalu / Pesaru / Green gram : 1 Cup
Rice : 1/2 Cup
Green Chillies : 4
Ginger : 1/2 inch
Jeera : 1 tsp
Chopped Coriander : 1/2 bunch
Salt according to your taste

Method:
Soak Green gram and rice together for 5-6 hrs or whole night.
Now grind the soaked item together with remaining items into a soft batter.
Soak the batter for half an hour to get crispy dosas.
Heat the non-stick pan.
Pour the batter in the centre and using a small bowl spread the batter evenly on the pan.
Pour some oil on dosa.
After sometime, bake the other side also.
Now Pesarattu Dosa is ready. It can be served with chutney, pickle or sambar.

Tip: You can spread some chopped onions, green chillies and coriander on one side and serve.

This recipe is sent to MLLA-19th Helping Event Announcement and to Susans Event

Uttapam

Ingredients:
For Batter:
3 cup plain rice
1 cup urad dal
1 tsp. methi (fenugreek) seeds

For stuff:
1 Onion
1 Bunch of fresh Coriander leaves
1 or 2 Green Chillies
1 tbsp butter
Salt for taste

Method:
Batter is made same as we make for dosas.
Wash the batter ingredients and leave for 5-6 hours to soak.
Grind it very fine and leave to ferment in a warm place for the whole night.
Chop the onion , green chillies and coriander leaves very fine.
Now add these to a cup of batter and mix well by adding salt as for taste.
Heat the non-stick pan or tawa.
Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional).
After sometime turn the Uttapam with the help of a spatula.
Now bake the other side also.
Turn it once more and keep it for less than a minute to make it crisp.
Serve hot Uttapam with sambar and coconut chutney by adding some butter on top of it.

Dosas - Sada (Plain) Dosa

Sada (Plain) Dosa

Ingredients:
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding

Method:
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in the batter.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar or even with dry aloo .