Easy Dosai Batter

                      Some 3 decades back, before buying the wet grinder, Idli and Dosai batter were occasionally made in the mixer, soaking  Urad Dhal and Rice in in the ratio of 1; 3. They have to be ground separately and mixed, little bit time consuming and tedious. The Dosais were not bad and the Idlis were not soft. With the advent of the wet grinders, this method went into a state of oblivion.


                   Now the members of the family getting reduced to just three with the children getting married and moving away, our intake is also comparatively getting less with age. So the mixer jar has become very handy and easy. Both Urad Dhal and the Rice are soaked together with a bit of Fenugreek and Toor Dhal. The batter is perfect. Yummy are the Dosais and Idlis are not bad.

                   
                   The batter also gets fermented in 6 to 7 hours. As the salt is not mixed initially and mixed only at the time of making the Dosais or Idlis, the batter never becomes frothy but gets fermented; may be because of the Toor Dhal. Only soaking is a matter of concern. For small families and for kids, this is easier than getting the batter across the counter. Even 2 cups of Rice together with the required Urad Dhal and Toor Dhal can be soaked and ground in two batches. Yummy golden brown Dosais can be prepared after fermentation.

Ingredients :

Idli Rice     3/ 4 cup.
Raw Rice   1/4 cup.
Urad Dhal  1/ 5 cup.
Toor Dhal    1 tbsp.
Fenugreek   1 tsp.


Method :

Wash and soak all the ingredients together for 4 hours.

Grind to a fine paste in the large mixer jar, adding water, just to the level of the ingredients,added  in the jar. Even little more water can be added. The grinding takes less than 4 minutes, that can be done for 2 plus 2 minutes with a pause for a minute. Make to a fine paste and transfer to a container and the let the batter be loose. Add salt at the time of preparing the Dosais after six hours. In winter, fermentation takes more time.

8 medium sized yummy Dosais can be prepared after 5 to 6 hours in Summer and 6 to 7 hours in winter,

Paneer Paratha

                    Paneer Parathas are made by my daughter often as they get very good Paneer in the whole sale shops like Costco at a very nominal cost.It is nothing but stuffing the Parathas with Paneer.


                 Paneer Parathas are very soft.

Paneer Paratha

To make 5 Parathas :
Ingredients :

Wheat Flour    1 cup
Grated or crumbled Paneer  5 tbsp.
Chilly Powder    1/2 ts.   / Green Chilly  2
Garam Masala Powder    1/2 tsp.
Ajwain / Omam   1/2 tsp.
Salt.
Oil / Ghee 


Method :

1. Make a dough with the Wheat Flour, Salt and water as normally done for the Chappathis or the Pararthas.

2.Take the Paneer from the fridge and keep it out for 1 hour.If in the freezer, take out before at 3 -4 hours .Grate or crumble into flakes.Mix all the ingredients and salt, meant for the filling.Add only less salt as salt is to be added with the Wheat flour also.

3. Press as normally done for the Chappathis, keep 1 tbsp. of the Paneer filling and fold as we do for the Modaks.Then press caerfully and roast on the Tawa.
The tasty Paneer Paratha is ready.

Sabudana / Javvarisi Kichadi

                     Sabudana Kichadi is a Maharashtrian dish, said to be very common on the days of fasting as Javvarisi is very filling and the dish is free Onion and Garlic.

                  My source was one of the local Satellite Channels, flooded with Cookery demonstrations.These shows are a real boon to my aged mother in law to keep her engaged.Now and then, when I am free ,I sit and watch, if the ingredients are common and the method is simple.So my thanks to her and then the Channel for this recipe.

Sabudana Kichadi

Ingredients :

Big Sabudana   1 cup
Potato   1
Roasted Peanut Powder  2 tbsp.
Grated Coconut  2 -3 tbsp.
Lemon Juice  1 tsp.
Sugar  1 tsp.
Salt
Oil   1 tbsp.
Cumin / Jeeragam    1/2 tsp.
Roasted Peanut   2 tbsp.



Method :

1. Soak the Sabudana for 7 -8 hours. If to prepared in the morning, soak at night and for use at evening or night, soak in the early morning.Just 20 mins. before preparing, drain well for 15 mins. Mix salt, sugar and the lemon Juice.

2. Peel off and slice the Potato into small cubes.

3. Heat the oil, add the Cummin and then the green chilly and then the sliced Potato.Add little water and close with the lid for the Potato to get cooked absorbing the water.

The Potato cubes can be kept in the Micro Wave Oven with little water and salt.It can also be pressuer cooked in a small cooker with minimum water and salt just for a whistle.

4. Add the Sabudana and stir on a medium flame for 3- 5 mins. Mix the grated coconut and simmer for a minute. Garnish with the roasted Peanuts and Coriander leaves.

The healthy Sabudana Kichadi is ready.

Tamarind / Puli Aval

                     My mom in law is an expert in making this Puli Aval. In those days of using the rice from from our own fields, a handful of rice was exchanged for the fresh Greens, Keerai, sold at our door steps.Similarly, Aval was got in return for more measures of Rice.

                    During such days, only very thin Aval was common and that could neither be washed nor soaked because it would become mashy. More water was added to the Aval for cooking instead of soaking.Now we buy only thick Aval from the stores.

                   If Onion is not used, it is an easy and fast Neivedhium.

                 This Aval Puliodharai has the typical Puliodharai taste, if cooked in a similar way.

Tamarind Aval

Ingredients :

Thick Aval   1 cup
Tamarind   1 small piece
Salt, Turmeric Powder
Onion ( optional ) 1
Green / Red Chilly  2
Grated coconut( optional )  1 - 2 tbsp.
Ginger    1 small piece.
Roasted Groundnut or Salted Cashew.

For tempering :

Oil  1 tbsp.
Channa Dhal   2 tsp.
Mustard, Split Urad Dhal ,Hing,  Curry leaves

Method :

1. Soak the Tamarind in warm water and take 1/4 cup of extract.

2. Heat oil, add the tempering ingredients.After the Mustard splutters, add the finely sliced Onion, Ginger and the Green Chilly. If red Chilly is used, it can be broken and added while tempering.Add salt and Turmeric Powder. Saute well.


3. In the mean time just rinse the Aval. Do not soak as Tamarind water has to be added.Add the Tamarind water to the sauteed Onion and let it boil.


4.When it starts boiling, add the soaked Aval and stir well on a medium flame.The Aval absorbs the water in 2 minutes.Mix the grated coconut and off the stove. If little water is left, do not worry. It definitely gets absorbed in 10 mins. after switching off.Garnish with the nuts of your choice.

The tasty Tamarind Aval is ready.

Note :

If prepared not as a Neivedhium and for those who like the Onion flavour, sliced Big Onion or small onion can be added after tempering. Saute, add water and Aval.

Onion enhances the flavour and taste.

Vegetable Sevai

                                 Vegetable Sevai is one of the popular tiffin items of Coimbatore.

Vegetable  Sevai

Ingredients :

Shredded Idiappam / Sevai    2 cups
Onion    1
Green Chilly    2
Tomato   1
Finely sliced Carrot, Beans      1/2 cup
Fresh / Frozen Peas   2 tbsp.
Roasted groundnut / Cashew

For tempering :

Oil  2 tbsp.
Mustard, Split Urad Dhal, Curry Leaves


Method :

1. Heat oil and temper with the given ingredients.

2. Add the sliced onion, then the tomatoes.When tomato slices shrink in size, add the sliced vegetables and the Peas.Add salt and keep on stirring on medium flame till the vegetables are cooked.Little water can be added.Slit the green chilly to be differentiated from Beans while eating. Red Chilly can also be used.

I always prefer to get the vegetables cooked with little water and salt in a small pressure cooker for a whistle and slowly release the steam, that the colour of the vegetable is also retained.I have a micro wave oven but my choice is always my small pressure cooker.You can also micro wave for 5 mins. with little water and salt.

3. Add the Idiappam and stir on medium flame for 5 mins. till the tomato and the vegetables blend well with the Idiappmam.Garnish with the roasted nuts, if preferred.

Kuzhi Aappam / Paniyaram

                     Kuzhi Aappam or Paniyaram is an excellent dish to be taken separately as a tiffin item at any time of the day, morning, evening or at night.This also goes very well in any dinner or breakfast menu along with the Idli or Dosai.

                     Kuzhi Aappam tastes perfect with any chutney or Sambar.

                     The batter to be prepared is the same as the Aappam batter.Only the quantity of the Urad dhal has to be reduced.

Kuzhi Aappam

Ingredients :

Raw Rice   1 cup.
Idli Rice    1 cup.
Urad Dhal    3 tbsp.
Fenugreek    1 tsp.
Grated coconut    4 tbsp.
Salt, Cooking soda.



Method :

1. Soak the 2 Rice, Urad Dhal and the Fenugreek together for 4 hours.Grind into a fine batter with the coconut in a grinder.Add salt and let the batter be of the Idli batter consistency.Let it ferment for 6 - 8 hours.Grinder is the best option but grinding in a mixer is ok for this.Instead of grinding with the grated coconut, coconut can also be cut into pieces and mixed along with the cooking soda just before making the Paniyarams.

2. Heat the Paniyaram Tawa, smear with oil, pour the batter to half of the depression or Kuzhi.Pour oil or Ghee or a mixture of both.

3. When the top surface seems cooked, flip to the other side.Remove from the Tawa once the Paniyaram is cooked. Complete with the entire batter. The tasty Paniyaram is ready.

Sweet Aappam

                   Sweet Aappam was prepared by me frequently when my children were small.Every time I grind Aappam batter, I do not add salt because half of the batter is used for sweet Aappam and the rest for the regular Aappams with salt.

Sweet Aappam

                                       
                             


Ingredients :

Powdered Jaggery    1 cup.

Method :

1. Prepare the Aappam batter as given in post Aappam.Do not add salt. Let it ferment for 6 - 8 hours.

2. Add water to the Jaggery as minimum as possible and heat till the Jaggery dissolves.Filter for impurities and let it cool.This is important. If the Jaggery syrup is watery, the batter may also become watery.

3. Once the syrup has cooled, add it to half of the batter, add cooking soda and a fine paste of coconut, if coconut is not added while grinding.In US, tinned coconut milk is available. 2 tbsp. of that can be mixed.

4. Make the batter to little thinner than the Dosai batter and prepare the Sweet Aappams.The Sweet Aappams with the unique blend of the coconut and Jaggery are ready.

Jaipur Pink Poori

          Jaipur Pink Poori ! Initially, I thought of the title as Pink Poori, later Pink was associated with the Pink City of Jaipur and hence the name. This recipe along with that of the Neer Dosai was passed on to me during my visit to my brother's house in Mumbai. 

         Surprised was I to look at the bright and beautiful Pooris of three different colours at the dining table for dinner.My sister law's policy is that the maid should be left alone in the kitchen to work with ease without any disturbance of us engaging in a conversation with her.A good gesture to be lauded! So unaware of the menu, seeing the colourful  Pooris for the first time was really awesome.

       The Pinkish red Pooris are prepared by adding Beetroot, the green ones by adding Spinach or Methi and the yellow ones by adding Turmeric Powder.

       Thirattu Pal and Pink Pooris were a part of the menu on the B'day celebrations of my son in law, last week.

Jaipur Pink Pooris

To prepare 8 Pooris :

Wheat Flour   1 cup.
Peeled and cubed Beetroot    1/4 cup
Sooji ( optional )   1 tbsp.
Salt, Oil 

Method :

1.Pressure cook the Beetroot with little water in a small pressure cooker for 3 whistles. Cool and grind finely in a mixer, add with the flour,salt, Sooji, add more water if required to make a dough as for the normal Pooris.

2. Press into Pooris and deep fry in the oil.           

Rava / Sooji Uppuma

               Rava Uppuma, the common but  one of the tasty evergreen alternative for Ven Pongal in any of the Breakfast Menus during the family feast or the wedding feast in Tamil Nadu.
      
               This Uppuma is also very handy in those days minus the fridge, hence no Dosai or Idli batter.The batter had no place in the shelves of the stores.

              The reason for posting this common dish so late is that we are all big fans of Vegetable Rava Kichadi after tasting that in the Coimbatore hotels and weddings.My mom is an expert in preparing this Uppuma with all the vegetables, not ready to compromise even a few shreds of Cabbage.

                My son in law likes the Uppuma as he has relished the Rava Uppuma prepared by his mother. So this was clicked once when I packed this for lunch.

Rava Uppuma

To serve 2 :

Ingredients :

Rava / Sooji   1 cup
Onion   1
Water   2.5 cups.

For seasoning :

Green Chilly  2
Finely chopped Ginger   1/2 tsp
Oil   3 tbsp.
Channa Dhal   1 tbsp.
Mustard, Split Urad Dhal, Curry Leaves.


Method :

1. Heat a Kadai and dry roast the Rava carefully till an aroma comes and the
    Rava starts changing colour.Set aside.

2. Heat the oil and add the seasoning ingredients.Add the sliced chilly, Ginger
    and the Onion. Saute till the Onion changes brown.

3. Add the water and salt.Once the water starts boiling, slowly add the Rava
    with one hand and stir with the right hand with the full flame.

4. Stir well and break lumps if any. Once the water is almost absorbed, reduce
    the flame and simmer for 2 minutes, closed with a lid.After 10 minutes, open
    the lid.The Uppuma, scattered and loose is ready.Adding roasted nuts in 
    Ghee enriches the taste.

Note :

The water can be reduced if the Rava is fine or if you like the Uppuma to be very loose and scattered. Sliced Carrot, Potatoes, Beans,Cabbage, Tomatoes
and Peas can be added.I feel if the vegetables are added along with the Tomato, Turmeric Powder and half cup of more water, it turns into Rava Kichadi

Lemon Aval / Poha

                  Lemon Aval /Poha is a very common item that suits all times, be it a breakfast, evening snack or night dinner.Deleting the onion, this also makes a good Neivedhium to be offered to the Gods. Only one clarification may people have, to the quality of Aval.

          Only thick Aval has to be used for this.

Lemon Aval

Ingredients :

Thick Aval    1 cup.
Onion   2
Green Chilly    2
Lemon Juice  1 tsp.
Grated coconut ( optional )  2 tbsp.
Salt, Turmeric Powder, Hing
Oil    2 tbsp.
Mustard,  Split Urad Dhal, Curry Leaves.


Method :

1. Rinse and soak the Aval in water for only 2 minutes.

2. Drain the water and transfer the soaked Aval over a sieve, press and let all 
    the water drain completely.

3. Heat oil, add Mustard, Urad Dhal and Curry leaves. After the Mustard 
   splutters, add Hing,Turmeric Powder,Salt, the sliced green chilly and the finely
   chopped onion.

4. Saute the onion till it turns brown.Then add the Aval and mix well. Stir on 
   medium flame for 2 minutes.Mix the lemon juice and switch off.Decorate with
   the roasted nuts of your desire.

Aappam

               Aappam, though frequently prepared by me is posted only now for reasons unknown.It is advisable for people of all ages as the ingredients get digested easily.

              Aappam goes very well with the Coconut stew, Coconut Chutney, Coconut Milk, Vegetable Kuruma etc.

               Some people add only less quantity of Urad Dhal. I add in the ratio of a little less than 4:1. The Aappam turns out to be very soft like Panju in Tamil, meaning cotton.

             Non stick Aapam pan is the best choice for use at homes. The art of preparing the Aappams in the non stick pan is a delightful experience.

Aappam

Ingredients :

Raw Rice   1 cup
Idli Rice    1 cup
urad Dhal ( white Uzhundham Paruppu ) half cup minus 1 tbsp.
Fenugreek     3/ 4 tsp.
Grated Coconut    3 tbsp.
Oil, Salt.

Method :

1. Soak all the ingredients except oil, salt and coconut for 3 hours.

2. Grind to a fine paste in the grinder. Add coconut and salt in the end. Remove,
   mix well and let the batter be loose. Ferment for at least 8 hours.

3. While using, add a pinch of Aappa Soda and add some water, if necessary.
   The batter must be looser than the Dosa batter.

4. Pour the batter in the Aappam pan, add oil. The Appam must be thick in the 
   middle and thin around with the pores looking beautiful. Close with the lid and
   remove from the pan, once the Aappam is cooked.Do not flip to the other side

Note :

I have heard and read about people adding cooked rice to get soft Appams. In my opinion, adding urad dhal in the right proportion helps to get soft Aappams.

Even some people avoid coconut, because it gets fermented and the flavour seems to remain below the throat for long. I always grind the coconut to a fine paste in the mixer and mix just before preparing the Aappams.

I have also tried without Aappa Soda for the kids and the Aappams were not bad.

Mint Masala Chappathi

Mint Masala Chappathi

   



                            Mint Masala Chappathis have nutritional value; hence good for health. This goes very well with any Raitha. 

To make 10 Chappathis :

Ingredients :

Wheat Flour   2 cups.
Finely chopped and cleaned Mint, Coriander leaves   2 cups.
Ginger   1 small piece
Garlic  4 pods
Green chilly   3 - 4
Salt
Ghee  2 tsp.
Oil.

Method :

1. Grind  Mint, Coriander, Chilly, Ginger, Garlic and salt with little water in a mixer.

2. Mix the green paste, Ghee, salt with the Wheat flour and knead into a dough as normally done for Chappathis.

3. Roll into Chappathis and roast on a Tawa.                  

Green Mini Idlis

               Green Mini Idlis are very good for people of all ages as Mint and Coriander Leaves are highly recommended as part of the healthy diet.

Green Mini Idlis

Ingredients :

Mini Idlis  20 / Normal Idlis   5 ( Cut each into 4 pieces. )
Cleaned and chopped Mint   1 cup
Cleaned Coriander Leaves  1 cup.
Grated coconut   2 - 3 tbsp.
Green Chillies  3- 5
Tamarind 1 small piece
Ghee  1 tbsp.
Oil      2 tsp.
Mustard, Hing, Salt.

Method :

1.Heat oil in a Kadai, add Hing,Mint, Coriander, Chillies and coconut. Saute. Let
   them cool. Soak Tamarind in warm water.

2. Grind all the above ingredients with salt in a mixer.

3. Heat the Ghee in a Kadai, add Mustard and then the Green Chutney. Saute.
    Add the Idlis and sauté for a few minutes carefully without breaking the Idlis.

The Green Idlis are ready to be relished by the kids !

Mini Vegetable Uthappam

            Mini Veg. Uthappam is sure to be enjoyed both by the kids and adults.

            An attraction to make the kids take Carrot, Capsicum, Onion etc.

            Common ingredient are enough. Non stick Mini Uthappam pans are available in all the stores and making Mini Uthappams in that pans is very easy.

Mini Uthappams

Ingredients :

Idli / Dosa Batter    4 cups.
Grated Carrot    1 cup
Finely chopped onion   1/2 cup
Finely chopped Capsicum  1/2 cup.
Idli Podi, Oil, Salt

Method :

1. Heat oil, sauté the Onion, Carrot and Capsicum with salt. Let it cool.

2. Mix with the batter.

3. Heat the mini Uthappam pan, pour the batter, sprinkle Idli Podi and pour oil.

4. When one side is cooked, flip to the other side and later, remove from the
   Tawa. The colourful and nutritious Uthappams are ready.

Masala Idli Fry

             Masala Idli gives us a change from the regular Idli Uppuma.This can also be prepared when there are left over Idlis during a function.

Masala Idli Fry

Ingredients :

Idlis   10
Onion   1
Tomato   1
Grated / Finely chopped Carrot  1
Finely chopped Beans, Potatoes, Fresh / Frozen Peas
 ( all these veg. if available and preferred)             1 cup.
Ginger / Garlic Paste   1 tsp.
Chilly Powder   1 tsp.
Garam Masala Powder   1 tsp.
Salt, Oil, Coriander Leaves.

Method :

1. Cut the Idlis into 1 inch pieces and deep fry in the oil. This deep frying can also be avoided but the taste may be little less.

2. Heat 2 tbsp. of oil, sauté the finely chopped onions, Tomatoes and G. G. Paste. Then add the Chilly Powder and the Garam Masala Powder. Stir for a few minutes. 

3. Add the vegetables,salt and sauté till they get cooked.Little water can be added.

4. Finally add the Idli pieces and sauté for a few minutes.Decorate with the Coriander Leaves. The Masala Idli Fry is ready.

Ragi Paratha / Chappathi

                  Ragi Paratha is an alternative for the Wheat Flour Chappathis and goes well with any gravy.

Ragi Parathas

For 10 Chappathis :

Ingredients :
Ragi Flour    1 cup
Salt, Oil

Method :

1. Boil 1.5 cups of water in a 2 lit. cooker or any  thick bottomed container. To the boiling water add 1/2 tsp. of salt and then slowly add the Ragi Flour without stirring. Keep  one end of a wooden ladle in the water and let it rest on the sides of the vessel. Close partly with a lid.

2. Reduce the flame and let it simmer. Slowly the water boils and covers the flour. Switch off and mix well the flour and the left over water. After it cools, knead with the hands and make a dough. The flour expands as it is cooked. That is why for 1 cup of flour we can get about 10 Rotis.

3. After 30 mins. make the Chppathis as usual and toast.



 

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.

Methi Chappathi

         Methi is nothing but Vendhaya Keerai.

                   This Paratha is one way of making the kids, eat Vendhaya Keerai.

Ingredients :

Wheat  Flour  2 cups.
Kadalai Mavu    1 tbsp.
Chopped and cleaned Vendhaya Keerai    1 cup.
Chilliy Powder    1 tsp.
Amjur ( Dry Mango ) Powder  2 tsp.
Turmeric Powder, Salt,
Ghee  2 tsp.
Oil.

Method :

1.Make a dough with all the ingredients except oil and let it rest for 30 mins.

2. Then prepare the Chappathis using oil  or not as per you prefer.

Ragi Roti

                                   Ragi Roti is an alternative for Ragi Dosai.It tastes perfect with Onion and Tomato Chutney.

Ragi Roti

To prepare 5 Rotis :

Ingredients :

Ragi Flour  1 cup.
Onion  1
Green Chillies   2
Ginger   1 small piece
Salt, Oil, Coriander leaves

Method :

1. Finely chop the Onion, Ginger, Chillies and the Coriander leaves.

2. Mix 2 tbsp. of Ragi Flour with 1 cup of water and make a paste. Boil this by
    constant stirring to avoid lumps. When it thickens as a paste, switch off.

3. Transfer to a bowl, mix the onion, chillies, Coriande leaves and ginger. Add
    salt and 1 tbsp. of  oil. Add water and make a soft and smooth dough.

   The dough can also be prepared without making a Ragi paste. That is step 2
   can be omitted.

4. After 30 mins, roll them into Rotis by pressing with the fingers on a greased
    sheet by touching oil. It can also be gently pressed using a pestle as
    Chappathis are done.

5. Roast both sides on a Tawa with oil.
 

Keerai Utthappam

                     I have not published a post on Onion Utthappam as it is very common and simple. This Keerai Utthappam is special as we seldom prepare any Uttappam with Keerai.This is iron rich and an easy way to make the children relish Keerai and Onion as they cannot be thrown out. 

                    Either Araikeerai or Mulaikeerai can be used. Vallarai Keerai is said to develop the memory power.Vendhaya Keerai, little bitter in taste is good for the adults.

                     Any how this Utthappam gives us a change from the routine recipes, where Keerai is used.

Keerai  Utthapam

To prepare 5 -7 Utthappams :

Ingredients :

Dosai Batter   2 cups.
Keerai  1 cup
Onion   2 
Green Chillies  2
Salt
Oil. 

Method :

1. Finely slice the Keerai, Onion and the Green Chillies. Mix all the ingredients 
    except oil.

2. Heat the Dosai Tawa and prepare the Utthappams.