DOSA (NO GRIND)

                              This No-Grind Dosa is a perfect time saver and less mess compared to the regular process of soaking the dal and rice for couple of hours and then grinding them to a smooth batter and then cleaning up the grinder or spills . You would definitely understand the pain of cleaning if you own a wet-grinder. I totally agree that it make smooth batter for perfect doses or idlis but who does like cleaning the heavy thing. Definitely not me. A perfect dosa recipe for lazy or busy people like me!!!

INGREDIENTS:

Urad Flour-----------1 Cup
Rice Flour-----------3 Cups
Salt--------------------to taste

DIRECTIONS:

1. Combine both the flours properly until well combined in a bowl.

2.With a whisk make a smooth batter by pouring warm water continuously until a thick batter consistency is reached. Make sure its lump free.

3.Close the bowl with an airtight lid and place in a oven or a dry place for fermentation for upto 8hrs.

4.After 8hrs the batter should rise up perfectly. Now add required salt and enough water to make the batter a little loose perfect enough for making dosas.

5.Spread out the batter on a heated nonstick tawa in circular motion and fry each dosa for 2-3mins on med-high flame with some oil drizzled on the top.

6.Serve hot with homemade chutney

WHEAT DOSA

INGREDIENTS:

Wheat Flour-------------1/2 Cup
Rice Flour---------------1/2 Cup
Jalapeños----------------2 chopped finely
Onion--------------------1 medium one very finely chopped
Coriander leaves-------1 tsp chopped finely
Cumin seeds------------1/2 tsp
Salt,Water--------------- as required

DIRECTIONS:

1. Take Wheat flour, Rice Flour, Chopped Onion,Chopped Jalapeños,Chopped Coriander, Cumin Seeds, Salt to taste in a mixing bowl and combine well with a whisk.

2.Add Water to it and slowly mix without forming lumps with a whisk to form a thin batter. The consistency of the batter should be thinner than regular dosa batter but equivalent to rava dosa batter i.e:Slightly watery and runny.

3.Heat tawa and add 1/4 tsp oil over the tawa. On med-high heat pour the batter over the tawa starting from outer edge filling in till the middle. Do not spread like regular dosas,just pour over from the laddle on tawa.

4. When you pour over the batter on med-high heat the batter tries to form holes in between appearing like a rava dosa. 

5.Add 1/4 tsp oil again and fry till the dosa is cooked and appears crispy on the bottom. Flip it over and cook for another 30-45secs and Serve hot.

PESARATTU II (WITH RICE FLOUR)

INGREDIENTS:

Green Gram dal---------------1 Cup
Rice Flour----------------------1/2 Cup
Cooked Rice-------------------1/4 Cup(optional)
Jalapeños-----------------------3-4
Cumin Seeds------------------1-1/2 tsp
Ginger--------------------------1" piece

DIRECTIONS:

1.Soak only Dal in water for minimum of 5 hrs and grind to a smooth paste along with cumin seeds,Jalapeños, Ginger, Cooked Rice, Salt. Use less water while grinding.The consistency can be adjusted after adding the rice flour.

2. Transfer the paste to a bowl and add Rice Flour to it. Mix well. Add water to adjust the consistency to a idli batter consistency. It shouldn't be runny like dosa batter.

3.Heat Tava and pour a ladle full of the batter in the center and spread around moving outwards forming a circle.

4.Pour 1/2 tsp oil and fry on med heat till the color changes to light to gold brown.

5.Flip over and fry for a minute . Use the rest of batter to make similar dosas.

ROAST DOSA--RM#2

DAY14 OF RM#2

I Really have no choice when it comes to breakfast.I love to have a light one that

makes my digestive system situp by the time of lunch.Thats quite contrary with my

hubby.He fancies about all kinds of breakfast....Dosas.Idlis. Othappams.... whatnot?..
I avoid Poori,Vadas...all oily bfasts....He was the king for the first few months of our

married life.I used to get up in the morning to see that he goes by time with a hearty

bfast.He thought he was so lucky to have someone so dedicated like me......his

married colleagues envy upon him...... That was it.....THE END.!.....Day by day i

started extending my sleeping hours leaving him make his own cereals/bread

toast.He didnt complain.He thought i was so tired with the cooking/house

work.Slowly he started adjusting to all these, thinking (Life)Breakfast is not as

beautiful as it seems! Then somewhere in the mid of march i had few elderly guests at

my place for a couple of weeks.I had to get up and make the Breakfast ready by the

time they woke up.Thats it.......THE BEGINNING of Part2!.......He started

complaining about those days in front of my guests and sometimes with my in-

laws.....That was so embarassing....... Thats it I made a treaty with my hubby ....

Dosas,Idlis,or whatever Indian Breakfast on each Weekend and Toast,Cereals,

Buns,Pancakes,Waffles, on Weekdays.......

So here this is something so crispy and can be made once in a while .It can also be

eaten with Potato filling/Onions.

INGREDIENTS:

Raw Rice------------------2 cups

Cooked rice----------------4tbp

Urad dal-------------------3/4 cup

Red gram dal--------------2 tbp

Channa dal----------------2 tbp

Green Gram dal-----------2 tbp

Fenugreek seeds----------1 tsp

Salt-----------------------as required

Oil------------------------for frying

DIRECTIONS:

1.Wash and Soak all of them except oil,salt in warm water for minimum of 6 hrs.

2.Make sure you soak in the morning so that you can grind early in the evening allowing more time to ferment.

3.Grind to a thick dosa batter consistency using the less soaked water.When you touch the batter between your fingers you should be able to feel the slight rice grain particles.Donot make it too smooth.

4.Donot add water/salt at night.Transfer to a medium container sufficient enough to allow for fermentation.

5.For fermentation place ina real warm place.Place on the opposite side of the burner on which ur cooking for some time to allow transfer of heat or Place in a preheated oven with baking tray underneath to avoid spilling overnite.

6.In the morning mix thoroughly and add salt,baking soda and see if water is needed.Else continue with making dosas on a nonstick pan with oil/butter on medium heat till nicely roasted on both sides.

7.Serve with chutney/podi/sambar.

Check out what others are serving...........

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani24)Karuna25)Roochi

OOTHAPPAM

INGREDIENTS:


Raw Rice--------------------1-1/2 cups of standard measuring cup

Cooked rice-----------------5-6 tbp(left over rice would be good)

Methi seeds-----------------1 tsp

Carrot-----------------------1 cup grated

Green chillies---------------6-7(optional)

Onion-----------------------1 big one

Coriander leaves-----------2 cups chopped

Oil---------------------------to roast

Salt-------------------------as required




DIRECTIONS:


1.Wash thoroughly and soak raw rice along with methi seeds for minimum of 6 hrs.

2.Soak the left over cooked rice in water for 5-10 mins before adding to the grinder.

3.After a minimum of 6 hrs make a smooth batter adding leftover rice to soaked raw rice in either a wet grinder or mixer using little water.

4.Make sure the batter is thick and quite smooth enough.Later on can add water to the batter if required and shouldn't feel the rice grain bits .

5.Transfer to a wide vessel and add some baking soda if required and keep.Place covered in a warm place like an oven or one of the bottom kitchen shelf overnite.

6.The main thing about making oothappams is to maintain the correct batter consistency.Too thick or too losse will not yield the desired result.So use the trial and error method here.

7..In the morning add salt and take a very small portion of batter into seperate small bowl and test by making small oothapams on hot tava to see that the consistency of the batter is right enough to get them the exact way.Else add little bit water and test it until it comes out with small bubbles.

8.When they come out just perfectly ,then adjust the whole batter the way that would make perfect ones.And one more thing making on a flat nonstick pan doesnt taste that good.So i usually make them on Indian tava with tsp of oil (used for making rotis)

9.But still if you are using the normal nonstick pan then pour a laddle full on the center and donot spread out.The batter itself gets adjusted.Just make sure that they come out round by slightly swirling the pan.

10.Immediately after pouring the batter spread out some grated carrot, onions, coriander leaves on the top and let it cook covered till the bottom and sides get some brown burns..

11.Make sure that the flame is on medium high through out and covered else they wont be cooked properly.

PESARATTU / GREEN MOONG DOSA

MAKES:25-30 dosas

INGREDIENTS:

Green Gram split/whole Moong Dal-----------3 cups of standard US measuring cup

Raw rice------------------------------------------1/2 cup of standard measuring cup

Ginger-------------------------------------------2 inch piece

Cumin seeds------------------------------------1 tbp

Green chillies-----------------------------------8-10 depending on their spice level

DIRECTIONS:

1.Soak green gram/moong dal,rice in water for minimum of 6-8 hrs.Soak overnight and grind in the morning just before making them.

2.Donot remove the green outer skin.It tastes good with it only.

3.After enough soaking drain out the water and grind the soaked dal+rice with some ginger,cumin seeds,green chillies in portions in a mixer.

4.If u grind in a wet grinder the dosas will be too thick.So i grind in a mixer/blender.

5.Transfer to a bowl and add salt and start making just as dosas.

6.Can place chopped onions,green chillies on the dosa once spead out on the pan.Fry witha tsp of ghee.

7.This one goes especially well with coconut and ginger chutney.Nothing can beat it...........

SET DOSA

INGREDIENTS:

Raw rice---------------------1 cups of standard measuring cup

Poha/atkulu-----------------1/2 cup of standard measuring cup

Channa dal------------------2tbp

Methi seeds-----------------1/2 tsp

Urad dal---------------------1/2 cup of standard measuring cup

Baking soda-----------------1/4 tsp

Water-----------------------as required

Salt--------------------------as required


DIRECTIONS:

1.Wash and soak rice , methi seeds,urad dal,channa dal,poha in warm water for 8 hours.

2.If u wish to make dosa its better to make batter the day before..So soak them for min 8 hrs and let it ferment overnight .

3.Grind soaked rice along with poha ,urad dal,channa dal,methi seeds to a very smooth thick batter.Donot add more water.

4.Add salt and baking soda. Donot mix batter with spoon.Use hands.It is very imp for making batter ferment.

5.Keep it for fermentation for about 8-12 hrs. ie overnight.

6.The batter will come up nicely if it is fermented well. Dont refrigerate.Keep in a warm place for fermenting.

7..The thickness of the batter should be such as when poured onto a heated griddle it should automatically set itself into a nice thick circle.

8.Cook both sides on medium flame.

9..Serve hot with chutney.

PLAIN DOSA

INGREDIENTS:

Raw Rice------------------------1 cups of standard measuring cup

Cooked Rice--------------------1/4 cup of standard measuring cup


Urad Dal------------------------1/2 cup of standard measuring cup



Methi/Fenugreek seeds-------1/2tsp

Baking Soda--------------------1/8tsp


Salt -----------------------------to taste

Water---------------------------required


DIRECTIONS:

1.Clean and wash rice,dal seperately.

2.Soak raw rice,urad dal,methi seeds together in warm water for a min of 6 hours.

3.Grind the soaked rice and urad dal,cooked rice along with methi seeds to a fine thick paste using the same soaked water.Make sure the batter is not thin.So use water accordingly.

4.Mix the paste properly and transfer to a large bowl and let it ferment overnight .

5.Make sure that the batter is not too thick nor too thin.Donot add any water after grinding. In the morning the batter is correct enough.Add salt,baking soda and enough water to make a consistency batter just before making dosas.

6.Heat Non sticky pan and pour the batter.

7.Spread them round and pour 1/2 tsp oil.

8.Fry on both sides till they turn light brown on high flame.




9.Serve with chutney.

RAVA DOSA

Makes 12-15 dosas

INGREDIENTS:

Semolina/UpmaRava ------------ 1/2 cup of standard measuring cup

Rice flour --------------------------1/2 cup of standard measuring cup

Maida /All Purpose Flour-------- 1/4 cup of standard measuring cup

Coriander leaves ------------------1 tsp chopped

Curry leaves ---------------------- Few crushed

Green chillies -------------------- 2 chopped

Ginger-----------------------------1 tsp chopped

Hing, Pepper pwd----------------a dash

Cumin seeds----------------------1/2 tsp

Salt --------------------------------to taste

Water -----------------------------1-1/2 to 2 cups of standard measuring cup

Oil ------------------------------- for frying

DIRECTIONS:

1.Mix the rava , both flours, salt and the rest of ingredints except water and oil. Mix the dry ingredints properly in a large bowl.

2.Add water and mix to see that the batter is as thin as buttermilk and free flowing(rava soaks up lot of water while cooking. )

2.Heat pan with oil and add mustard seeds,cumin seeds,green chillies,ginger,curry leaves and onion.

3.Heat a non stick pan on a high flame for 1 minute and smear 1 teaspoon oil on the pan.

4.Either sprinkle the batter or use a laddle to pour the batter on and Pour 1/2 tsp oil on the dosa.

5.Cook for a minute or two till the dosa starts to become slight brown on the bottom.

6..Always keep the flame medium-low while pouring the batter except the first dosa.Rava dosa should be cooked on a high flame.Serve hot!!!

IMP:As you keep making dosas the batter starts becoming slightly thick as the rava keep settling at the bottom making it thick. so accordingly keep stirring before pouring in the batter on the pan or add little water in between. But still see that the consistency is maintained. After every dosa smear the pan with half-cut onion.