Oats Dosai Mix

          This Oats Dosai has been common, nearly for the last one decade but not in our menu for some reasons.  Now various combinations were tried by me for past 6 months and found one easy and good recipe. The taste is very good and Oats is recommended very much,especially as a low carb food item.

  If the mix is prepared, it comes very handy for immediate use.

                                                                  Oats Dosai

Ingredients :

Rolled Oats :   2 cups
Rice Flour 1 cup
Sooji/ Rava   0.5 cup
Pepper   2 tsp.
cummin / Zeeragam  2 tsp.
Hing , Salt

Method :

 Dry roast the Oats in a Kadai for 2 to 3 minutes with the Pepper, Zeera and Hing.Cool.

 Powder the Oats in a big mixer jar. Add the Rice Flour and the Rava/ sooji( not 
 necessary to roast, if only roasted is available at home, it is okay) and Salt to taste.
 Blend well and we get a very good aroma of ground Pepper, Cummin and Hing.
 Store in an airtight container and use, when needed.

 For making the Dosai, mix 1 cup of the mix with water into a Dosa batter consistency 
 and set aside for 20 minutes.Add finely chopped Onion, Curry Leaves,
 Coriander Leaves and Ginger. Mix well and add water and make a watery batter as 
 for Rava Dosai. Heat the dosai Tawa, pour the batter and pour as done for the Rava 
 Dosai without touching the Tava. Pour oil as per taste, flip to the other side and remove
 when get roasted, The very tasty Oats Roast Dosai is ready. About 5 Dosais can be
 prepared from 1 cup of Mix.

Kambu Dosai

           Kambu means Bajra and this Dosai has the unique flavour and taste of Kambu.Some people just mix Kambu flour with the rice flour and make Dosai. some grind Urad Dhal and mix with the Kambu Mavu.

           But the taste is perfect only when we soak Kambu with rice and grind with the Urad Dhal. 

Kambu Dosai

Ingredients:

Kambu   2 cups.
Idli Rice  1 cup.
Urad Dhal   1/2  cup -  3/4 cup.
Fenugreek  1 tsp.
Salt

Method :

1. Soak Kambu and rice together for at least 4 hours. Soak Urad Dhal and Fenugreek together for 1 hour.

2.In the wet grinder, first grind the Urad Dhal as normally done for Dosai, then add the rice and Kambu. Grind till the batter is fine.

3. Mix salt and let the batter be little loose, then only it comes up well.

4. After  8 hours, prepare the Dosais.

Rava Dosai

             Rava Dosai is being prepared by me for several years. But it became perfect only, after watching the cookery demo. by Venkatesh Bhat in Vijay TV.

            Thanks to Bhat and Vijay TV.

Rava Dosai

To prepare 10 Dosais :

Ingredients :

Rava / Sooji    1/2 cup
Maida   1/2 cup
Rice Flour     1/2 cup.
Onion    3 - 5
Green Chilly   2
Ginger   1 small piece
Almonds, Cashew
Pepper,   Cummin , Salt,   Curry Leaves,  Coriander Leaves.

Method :

1. Mix Rava, Maida, Rice Flour and salt. Add the finely chopped nuts and green chillies and Ginger. Add the coarsely powdered Pepper and Cummin. Add the chopped Curry leaves and Coriander leaves.

2. Add water and make a batter as watery as Rasam.This watery consistency of the batter is the main secret of the thin and crisp Rava dosai.

3.Heat the Dosai Tawa, sprinkle the finely chopped onion and after a few seconds, pour the batter on the onions uniformly in the shape of a Dosai using a small cup. Do not touch the Tawa.You can see pores forming throughout on the surface of the Dosai, indicating the right consistency of the batter. 

4.Wait patiently till the batter gets cooked on medium flame.The bottom becomes slightly brown. You can remove from the Tawa or flip to the other side and remove, as per your desire.The yummy Rava Dosai is ready.

 

Neer Dosai

                          Neer Dosai, a popular Dosai variety from Karnataka was tasted by me at my brother's house in Mumbai before a couple of months during my visit to Mumbai. My thanks to their maid from Karnataka for this recipe.

                        This Dosai can be made fast, if we have a stock of fine rice flour. It tastes perfect with the Onion and Tomato Chutney.Actually this recipe with the name Paccharisi Dosai has been read by me in several cookery pamphlets given as a supplement with all the Women's Magazines.But I never tried it.

                       The maid from Karnataka and also all the recipes give directions only for soaking raw rice, grinding with the coconut and making Dosais.

                  I tried both the ways and I find using the rice flour easy and best.

Neer Dosai

To make 6 Neer Dosais.

Ingredients  :

Raw rice  1 cup  /  Fine Rice Flour  1 cup.
Grated coconut   1/2 cup
Salt, Oil

Method  :

1. Soak the rice for 2 hours and grind into a fine paste with the coconut and salt

   If you are using Rice Flour, the coconut should be finely grated or ground in
   the mixer.Then the rice flour,coconut and salt must be mixed with water and
    a batter without lumps should be prepared.

2. Whether your are soaking rice and grinding with coconut or using rice flour
    and finely ground coconut, the batter mixed with the salt should be very
    watery. This is important.That is why, it is called Neer Dosai. 

3. Heat the Tawa, pour the batter evenly on the Tawa in the form of a Dosai.Do
    not touch the Tawa with the Laddle ( Karandi ). Again very important.Appa
    Kadai can also be used. Close with the lid.

4. As soon as it is poured on Tawa, pore form on the surface. Close with the lid.
    When one side is cooked, remove from the Tawa. It is similar to making
    Appam.The hot and tasty Neer Dosai with the unique flavour of coconut
    is ready.
    

Sweet , Coconut Wheat Flour Dosai / Roll

                               This sweet Dosai is a simple but very tasty sweet roll.



Sweet, Coconut Wheat Flour Dosai

                              
Ingredients :

Wheat Flour     1 cup
Rice Flour   1/3 cup
Sugar  1/2 cup
Grated coconut   1/2 cup
Oil,  Ghee

Method :

1. Mix well the two flours and make a batter by adding water.It should be watery but
    should be of Dosai consistency.Let it rest for 30 mins.

2. Check for lumps and break if any.

3. Heat the Doasai Tawa and spread the batter, add oil or ghee or a mixture of both.
    When one side is ready, flip it and transfer to a plate when both sides are cooked.

4. Spread 1 tbsp. of sugar and 2 tbsp. of grated coconut on the Dosai. Add 1 tsp. of Ghee
    and roll it.A tasty sweet roll is ready.

Note :

1. Sugar and coconut can be altered to our taste.For Diabetic patients, sugar can be left
   and only coconut can be added.

2. For other tips, refer to the post, Wheat Flour Dosai.
 

Adai

                      Adai, has been tried and tasted by me with the various combinations of the ingredients.Finally I found the following combination, even with the minimum ingredients, the Adai is very tasty.I feel it is not absolutely necessary to add so many Dhals.It all depends on individual taste and preference.I always prefer Vadai Paruppu ( Pattani Paruppu or Peanut Dhal )Anyhow, let me document the recipe, atleast for my children.

                 With the basic ingredients,different varieties of Adai are prepared by me.
                                  

Adai

Ingredients :

Idli rice    1 cup.
Pattani Paruppu     1/2 cup.
Urad Dhal      1 to 2 tbsp.
Fenugreek     1 tsp.
Red chillies    3 to 4
Ginger    1 small piece.
Salt, Curry Leaves, Hing
Finely sliced onion    1/4 cup

Method :

1. Soak the rice, Dhals and Fenugreek for 4 hrs.

2. Grind with the chillies, ginger and salt. Let this not be very coarse.Only if the batter
    is little fine, thin roast like Adais can be prepared.Grated coconut can be added.

3. Let the batter rest atleast for 1 hour.I always allow it to rest for 2 hrs. Then only the
    Adai will be soft and crisp.Most of the people prepare Adai, immediately after grinding,
    as they feel the batter may become sour.

4. Add Curry leaves,onion and Hing. Some season with Mustard.

5. Heat the Tawa, spread the batter into a thin round, add oil. After one side is roasted,
    turn to the other side and remove from the tawa.

Note :

1. Small quantities can be ground in the mixer. As for Adai, grinding in the mixer or the
   grinder gives the same taste.

2. The more Urad Dhal we add, the more soft the Adai is. My mother always soaks
    and grinds the Urad Dhal separately. Then she adds rice and the other ingredients and
   grinds them.Some add 2 tbsp. of raw rice also with the Idli Rice to get crisp Adais.

3. Kadalai Paruppu can be used instead of Vadai Paruppu.Toor Dhal and Pasi Paruppu,
   1 tbsp. each can also be added with the Vadai Paruppu.I feel that, for an urgent
   preparation of Adai, the ingredients can be altered according to the availability.
 

Wheat Flour Dosai

                                              Wheat Flour Dosai is very simple, people may think.It is true, if certain tips are followed carefully.It is the best alternative for chappathis and also one of the easiest tiffin items, made with the common ingredients.

                                      Despite my years of cooking experience, only for the past three years, I am very happy with my Gothumai Mavuu ( Wheat Flour) Dosais, following a few tips, born out of experience.
                       

Wheat Flour Dosai

Ingredients:

Wheat Flour    1 cup
Rice Flour       1/3 cup.
Salt
Pepper Powder / Chilly Powder

Method :

1. Mix well the flour, salt and the Pepper powder. Then add water little by little and mix 
   well with the hand without any lumps. This is very important.The batter must be watery
   and also of the Dosai consistency.If the batter is thick, thin Dosais cannot be prepared.
   Let it rest at least for 30 mins.This is the second tip.

2.Before preparing the dosais, once again check the batter with the hand and break even
   if there are small lumps.This is the third tip.

3. Heat the Tawa.Do not smear it with too much of oil.This is the fourth tip.Too much of
    oil applied on the Tawa will make the batter ' dance ' to its wish.Smear the Tawa using
   greased cloth, if necessary.

4. Pour the batter, make it into a thin round Dosai. Add oil or ghee as per  taste. Once the
   batter is cooked on one side, turn it to the other side. Remove when the Dosai becomes
   golden brown.


Note :

Sliced onions, chillies and curry leaves were added in olden days.But we cannot make thin dosais.Those who are particular of the Onion flavour can add them raw or sauted.Mustard can be added.The Dosais may slightly be thick but soft.

Heavy iron Dosai Kal,( Tawa ) made out of Cast Iron is best for making, any type of Dosai, thick Kal Dosai, set Dosai or Roast.Initially it may take time for getting heated. Once heated, Dosai can be prepared quickly with patience and care.

Greasing the Tawa with only minimum oil is to be followed. Afterwards on the Dosai, adding as much oil or ghee is the secret of the Roast.


 

Kurunai Dosai

                  Kurunai Dosai, also called, Muzhu Uzundhu Dosai is a popular Dosai variety of the Tirunelveli region. This Dosai has a unique taste and flavour of the black gram, ground without removing the outer black covering and also the flavour of Fenugreek, added with it.In early days, fenugreek was not regularly added with the Idli and Dosai batter.

               Kurunai is a Tamil word which means,gruel,any grain broken into small irregular shapes. During the early days, whole black gram was bought in large quantities for the whole year and split into dhals at home using a Thiruvai.After sieving, the tiny grains were called Kurunai, from which removing the outer black coating, even after soaking was difficult. So they were ground with the black coating, by soaking just for 10 mins.

             Three or four decades back, white whole Urad Dhals used now for Idli batter were not common. It was available in Chennai and only used by a few.It was believed to be expensive. Also most people felt that only Karuppu Uzhundham Paruupu could produce good and more batter ( Mavu Nalla Pongum ) and used only Tholi Paruppu. ( Black gram dhal)
            Today, most of the people use only white Urad Dhal for grinding as it is easy.Karuppu Paruppu is bought only for making Kurunai Dosai as no Kurunai is available now.Karuppu Paruppu is only preferred by some people for Idli Podi and Uzhundham Paruppu Sadham.

Kurunai Dosai

Ingredients :

Idli rice    2 cups.
Black gram dhal  1/2 cup.
Fenugreek  1 tsp.

Method :

1. Soak the rice for 4 hrs.If your are particular about adding raw rice, make it as  1 1/2
    cups of Idli rice and 1/2 cup of raw rice.

2.Soak the Black gram dhal with the Fenugrrek just 10 mins. before grinding. This is very
   important.If the Dhal is fresh and good, the quantity can be reduced.

3. Grind separately the rice and the dhal as you do regularly for Doasi batter and mix well
    with salt.Let it ferment for 8 to 10 hrs.

4. This batter is good for making slightly thick and spongy Dosais like Kal Dosai and Set
    Dosai, rather than Roasts.