Dhokla

Blog hopping in Anuska blog Tomatoes Blues as a part of Radhika's Blog hopping event on Wednesday.

Ingredients:

Besan or chick pea flour 1 cup

Turmeric powder ½ teaspoon

Ginger 1 inch piece

Green chillies 3

Curd ½ cup

Water ½ cup

Salt 1 teaspoon

Sugar 1 teaspoon ( no, dont cringe!! you will love it )

Eno 2 teaspoons

Tadka and garnishing:

Oil 2 teaspoons

Mustard seeds 1 teaspoon

Hing 3 pinches

Grated coconut 2 teaspoons (optional)

Corainder leaves chopped finely handful

Preparation:

1. Make a paste of ginger and green chillies.

2. In a big bowl add besan,sugar, salt and tumeric powder and mix well. Add curd, water and green and ginger chillies. Blend it well.

3. Take a deep bottomed vessel and grease it. Transfer the batter and add eno. Mix well.

4. In a pressure cooker add 4 glasses of water and immediately transfer the vessel to a pressure cooker. Steam it for about 15 minutes.

5. Insert a knife into the steamed dhokla if it comes out with any batter then it means it is fully cooked.

6. Cut into small pieces.

7. Heat a pan add oil after oil is heated add the mustard seeds, hing. When the mustard seeds start to splutter. Pour this on the dhokla.

8. Garnish with chopped coriander and coconut.

Maida dosa - Variety 1

This dosa can be made instantly. Sour curd gives more taste to it.

Ingredients:

Maida 1 cup

Rice flour ½ cup

Curd 1 cup

Oil 4 teaspoons

Water as needed

Salt as needed

 

Preparation:

1. Mix all the ingredients. Blend it into soft batter. Transfer it to a bowl.

2. Heat a pan after it is heated pour a ladle full of dosa batter on the pan Spread it in circular   Along the circumference of the dosa spread a teaspoon full of oil.

3. When the dosa changes to golden color. Gently flip it over to the other side. After it changes color the other side. 

Repeat the same with remaining dosa batter. Serve with chutney or podi.

Spicy bread toast

Ingredients:
Bread slices 4
Karapodi 4 teaspoons
Besan 2 teaspoons
Ghee 2 teaspoons


Preparation:
1. Heat a flat pan and put the bread slices on it. Slightly toast the bread slices.

2. After they are toasted, cut them into triangular pieces.

3. Spread ghee with hand and sprinkle besan over it. Spread karapodi over it. Click here for the recipe of karapodi.

4. Gently flip it over to other side and toast for 1 minute in low flame.

5. Serve hot.

Ragi uttapam

Ingredients

Ragi Flour 1 cup

Urad dal 1 cup

Idli rice 2 cups

Menthi seeds ½ teaspoon

Onion 1

Green chillies 2

Ginger ½ inch

Oil for making the uttapam

Salt as needed

Preparation:

1. Soak urad dal, rice, menthi seeds and soak for 6 hours. Add water and grind it and add ragi flour and grind again. Add salt and mix well. The batter should be in medium consistency. Ferment for 8 hours.For instant ragi uttapam you can use fermented dosa batter and add ragi flour.

2. Cut onions, green chillies and ginger into small pieces.

3. Heat a dosa pan and spread the batter into round shape.

4. Spread onions, green chillies and ginger pieces. Spread 1 teaspoon of oil along the circumference of the dosa.

5. When it cooked on one side gently flip it over the other side. Turn to low flame and cook for 1 minute.
6. Serve hot with chutney.

Podi dosa

This is spicy and yummy dosa .... it tastes very good. This podi can used in curry and is served with idlies too.

Ingredients:

Dosa batter 5 cup

Podi 1 cup

Oil for making dosa

Preparation:

Click here for the recipe of podi.

1.  Heat a dosa pan and spread 7 inch of dosa over it. Gently spread the idly podi all over the dosa uniformly.  Spread ½ teaspoon of oil along the circumference of the dosa. Gently press with spatula. The podi will stick to the dosa.

2. When is cooked on one side flip it over to the other side. Cook for 1 minute on the other side. Serve hot.

Sooji Idly or Instant idly

Ingredients:

Semolina or Sooji or Bombay Rawa 2 cups

Curd 2 cups

Ajwini 2 teasoons

Fruit Salt (Eno) or baking soda 1 teaspoon

Salt as needed

Preparation:

1. I have used roasted sooji, heat a pan and dry roast sooji till it slightly changes the color.  Add curd to it and mix well. Add ajwini seeds, salt, fruit salt eno and mix well.

2. Grease the idly plates and pour the batter in the idly plates.

3. Pour water in the cooker and steam the idlies in cooker for about 10 minutes. Serve hot with chutney.

Instant Pessarttu

Ingredients:

Moong Dal powder or Pesara pindi or Green gram powder 2 big cup

Onion 2 medium sized chopped in small pieces

Ginger ½ piece chopped into small pieces

Green chillies 5 to 6 chopped into small pieces

Oil for making dosas

Rice flour 2 table spoons (optional)

(This make pessarattu crispy)

Salt as needed

Preparation:

1. Add moong dal powder, rice flour, salt and water, blend it in mixie or blender for 2 minutes.

2. Heat a dosa pan and spread batter in ciruclar shape about 6 to 7 inches.

3. Spread onions pieces, ginger pieces and green chillies over it. Gently press the pieces with the spatula so that they stick to the pessarattu. Along the circumference of pessarattu add ½ to 1 teaspoon.

4. When it is cooked on this side gently flip it over the other side. After it is cooked on other side transfer it to plate and serve hot with chutney.

Ragi dosa

Ragi is rich source of calcium and iron. Kids like this dosa ... ragi dosa is very tasty too...

Ingredients:

Ragi flour / Finger Millet flour 1 cup

Rice flour 2 cups or Dosa batter 2 cups

Oil for making dosa

Salt as needed

Preparation:

1. I have used fermented dosa batter. Add ragi flour and water to the fermented batter.  If you don't have fermented dosa batter, mix ragi flour and rice flour add water and blend it in mixie ferment it for 8 hours. Heat the pan, spread the dosa batter into a 6 to 7 inch dosa using a round ladle . Spread ½ to 1 teaspoon of oil around the circumference of dosa .When it is cooked on one side flip it over the other side and roast for about 30 seconds to 1 minute in medium low flame.

 2. Serve hot with chutney.

Sending this to Dr. Sameena Pratap's Ragi event

Spinach Carrot Idly

Vegetables and idly ... combo for kids and adults ... Kids like colorful food ... and so they like to eat it ....
 
Ingredients:

Idly batter 3 cups

Chopped Spinach ½ cup

Grated Carrot ½ cup

Eno Fruit salt ½ teaspoon

(If batter is not fermented)

Salt as needed

 Preparation:

1. Mix chopped spinach and grated carrot. Add very salt as you have salt in idly batter.

 

2. Click below for the link to make idly batter.
Rava Idly   ( I used this batter)
Soft Idly

Mix the idly batter and vegetables. If idly batter is not fermented add Eno fuit salt.

3. Gease the idly plates with oil and put the idly batter in the idly plates.

4. Pour 4 to 5 cups of  water in the vessel or cooker steam the idly by covering the  vessel  or cooker  with lid  for about 10 to 15 minutes.

5. Switch off the stove and wait for 10 minutes.  Remove the idlies with spoon. Serve hot with chutney. For kids serve with ketchup.

Mysore bonda (Instant)- Variety 1

This is my husband favoriate snack .. He wanted to eat it so I made instanty. I did n't ferment the batter .

Ingredients:
Maida or Al purpose flour 2 cups
Curd or Yogurt 1 cup
Red chilli powder 1 teaspoon
Jeera 1 teaspoon (optional)
Baking soda 1 teaspoon
Oil for deep frying
Salt as needed

 Preparation:
1. In a bowl add maida, curd, red chilli powder, salt and litte water and mix well. The batter should be in vada batter consistency and thick batter.

2. Heat a pan and add oil for deep frying after oil is hot drop a small bit of batter if it comes up batter oil is ready. Turn to medium low flame.  Add baking soda to the batter and mix well. Wet your hands and take small amounts of batter and gently drop the batter in the oil.

3. After the bonda are cooked one side and turn goden brown in color, flip them gently to the other side.

4. When they are uniformly fried on all sides put them on tissue paper. Serve hot with chutney.