Mysore Masala Dosai

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I am sure there is hardly anyone who would not have tasted the classic exquisite Mysore Masala Dosai. It is one of the most popular dishes for any meal of the day and is enjoyed by people across the country. I was initially skeptical about choosing this one for the alphabet M as against other options like Meeta Chilla or Magge Polo or Mosaru Avalakkai Dose. But I figured it would be sacrilege if I did not include this classic dish in a dosai marathon and so here it is.

The main difference between the regular masala dosa and Mysore masala dosa is the bright red colour chutney in the latter. The chutney gives the Mysore dosa its unique taste. I love this one and have it whenever I eat out in a South Indian restaurant though I skip the masala and have just the dosa with the spicy red chutney.

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Recipe from here

Makes 4-5 dosas

WHAT WE NEED

2 cups Dosai batter

1 1/2 – 2 cups Potato masala for dosais

For the chutney

2 tsp Oil

1 Small onion, chopped

3-4 Garlic cloves

3-4 Dried red chillies

2 tbsp Channa dal / Bengal gram

1 tbsp Grated coconut (optional)

Salt

Water

 

WHAT TO DO

For the red chutney

  • Heat the oil and add the dried red chillies and Bengal gram
  • Chop the garlic and add them
  • Add the onion and saute for 3-4 minutes till the onions are transluscent
  • Take it off the heat and transfer it to a mixer jar
  • Add coconut (if using) and salt
  • Add enough water to make it a fine paste
  • The chutney should be of a spreadable consistency and so add water accordingly

For the assembly

  • Make as many dosais as you need with the batter
  • Spread the red chutney on the inside of the dosai evenly
  • Add a large dollop of the potato masala
  • Fold the dosai and serve it warm with some sambhar and coconut chutney
  • Enjoy!

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Mint & Coriander Dip

Continuing with my hung curd spree, today I am posting a quick mint and coriander dip with hung curd. We celebrated my daughter’s birthday over the weekend which is the reason I was left with some mint & coriander chutney as also a whole load of chips that feature in the photos.

So I just mixed the hung curd and chutney to get a creamy dip. It is a nice way to revamp leftover chutney and get a smooth dip. I need some carrots now with this dip to balance out all the cake I have been eating.

WHAT WE NEED

3 tbsp Mint & coriander chutney

2 tbsp Hung curd

Salt

WHAT TO DO

  • Mix the chutney with the hung curd with a whisk or in a blender
  • Check for the saltiness and add salt accordingly
  • Serve with carrots or chips (chips actually ūüėČ
  • Enjoy!

NOTES

  1. To make mint & coriander chutney, take a small bunch of fresh coriander, 4 sprigs of mint, a couple of garlic cloves and 3-4 green chillies. Mix them all with salt in a blender. Add water to form a smooth mixture. You can replace the water with some extra virgin olive oil. If you are using water, drain it out before adding to hung curd.

This is my post for the Blogging Marathon for the theme, ‘Condiments’.

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Karnataka Breakfast Thali

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After a sumptuous Karnataka lunch yesterday, today is the turn of its amazing breakfast. I am a breakfast person, i.e. I can eat breakfast for lunch and dinner too. This breakfast is one of the most amazing things you can ever taste. Each dish is a full fledged breakfast dish in itself and put it together and you have a king’s feast.

Unfortunately I don’t get the authentic breakfast in the area I stay because (in the husband’s words) ‘We stay in the Delhi part of Bangalore’. It is easier to find golgappas here as compared to an Iyengar Bakery. To find the awesome dishes Bangalore dishes, I have to travel to the other end of the city which is near impossible thanks to the traffic. Tragic, right?

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So, though I haven’t eaten this breakfast combo anywhere in the city, this blog post serves as a plea to the restaurants in Bangalore to make a combo like this and have it as an all day meal for poor craving souls like me.

This Thali contains –

Thatte Idli – It is the softest, spongiest and melt in your mouth level delicious idli. Made with rice and urad dal, it is a feast in itself

Benne Dose – The butter dosa Bangalore is most famous for. Eat it and do not go near a weighing machine for a week, mostly for your own peace of mind

Khara Bath – I know I will be trolled for this but it is the tastier version of upma. I cannot stand upma but I can have khara bath every day of the week

Kesari Bath – Again, it is the easier tastier version of the regular boring kesari. Bathed in ghee, it can’t get better than this.

Sambhar & Chutney

Filter Coffee – Like a breakfast is complete without it!

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Here is a quick recipe for Thatte Idli. It can be made easily if you have the idli batter ready. Do try it and thank me later!

Makes 2 Idlis

WHAT WE NEED

1 1/2 cups   Idli Batter

1/8 tsp Baking soda

Pinch of Sugar

WHAT TO DO

  • Mix the idli batter with baking soda and sugar and set aside for 15 minutes
  • You can use the thatte idli plate if you have. Else, grease any flat plate (with walls) or the lid of any stainless steel box
  • Heat a larger pan or cooker with water of around 1″ deep
  • Place the plate in the pan / cooker
  • Pour in the idli batter on the plate and steam for 10-12 minutes
  • Turn it off and let it remain as is for another 5 minutes
  • Take the plate out and unmould it
  • Serve hot with sambhar and chutney
  • Enjoy!

 

NOTES 

  1. I have tried this with home made as well as store bought idli batter. It works well in both cases
  2. Instead of greasing the plate and pouring the batter, you can place a piece of banana leaf on the plate and then pour the batter. This makes the unmoulding easier

 

This is my post for the Blogging Marathon under the theme, ‘Thalis’.

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Rava Dosa – a nearly foolproof recipe

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In the second of my Weekend Breakfasts, I have the most delicious Rava Dosa with the classic partner, medhu vadai and accompanied by sambhar and two types of chutneys – coconut and coriander. All of this has to be washed down with a tumbler full of frothy, steaming filter coffee.

I have tried numerous recipes for the rava dosa and most of them have simply not worked. Either the dosa would come out in bits and pieces as if it has been toyed around by a toddler or it would stick strongly to the tava and simply refuse to budge. I kept experimenting with various types and quantities of rava and rice flour and finally I can tell you that I have a nearly foolproof recipe for the rava dosa. It is no longer something I can only have at a restaurant. I can have it whenever I feel like it, which is way more often than it should be. So I love this recipe and this dish so much that I am convinced this is my legacy. Whatever I do or don’t do henceforth, I am happy to report I can make a good Rava Dosa.

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The basic recipe has mainly three ingredients – rava / semolina, rice flour and curds. Simple thumb rules to go by are – The time needed to keep the rava soaked in curds is directly proportional to the proportion of rava in the recipe. The more rava you use in the recipe, the crispier is your dosa and the skill needed to make it is also more.

The usual proportion I use is 1/2 cup of rava to 1/2 cup of curds and 1 cup of rice flour. You can use as low as 1/4 cup of rava & curds each to 1 cup of rice flour. Even an equal amount of rava and rice works but I find that I prefer the taste and texture when the rava is half the quantity of the rice flour. Though you can use 1-2 tbsp of curds for 1/2 cup of rava and substitute the rest with water, I would recommend you not to do that. Using equal amount of rava and curds is one of the key reasons for success in making this dosa.

The rava and curds need to be mixed together and set aside before adding the rice flour. If you use only 1/4 cup then you need only 10 minutes of soaking for the rava. If you are using more, then you would need around 20 minutes. You can play around with this depending on the time available to you.

If the curds are sour the dosa tastes better but that does not mean you cannot make this with fresh curds. All I suggest is to have the curds at room temperature. If you do not have time to get the curds from the chill of the refrigerator to room temperature, then take the required curds in a separate bowl and add few spoons of boiling water to it. This will help increase the temperature of the curds. This can also be used before giving curds to kids if you don’t want them to have it cold.

The amount of water to be used depends on the quality of rava. The best test to check if you have sufficient water is to pour a small amount of batter on a very hot tava. If it does not immediately form a lace like pattern, then you may need to add more water. But add water in 1-2 spoons each time so that you do not end up with excessive water in the batter.

The tava needs to be very hot while pouring the batter. As soon as you pour the batter, reduce the flame slightly and once you turn over the dosa reduce it to low flame. This will ensure the tava is not overheated which can result in blackening the dosa.

Makes 10-12 medium sized dosas

WHAT WE NEED

Rava / Semolina                                         1/4 cup

Curds (Sour / fresh)                                   1/4 cup

Rice flour                                                     1/2 cup

Cumin seeds / Jeera                                   1 tsp

Whole black pepper                                  1/2 tsp

Coriander leaves (finely chopped)         2 tsp

Broken cashewnuts (optional)                1 tsp

Salt

Water

 

WHAT TO DO

  • Mix the rava and curds in a bowl and set aside for 20-25 minutes
  • The rava would have soaked a lot of curd and will appear to be a thicker mixture
  • Add the rice flour, cumin seeds, pepper, coriander leaves, cashew nuts and salt
  • Add around 1- 1 1/4 cups of water and mix all the ingredients to a runny batter.
  • Heat the tava till it is nicely hot
  • Pour a small amount of batter on the tava. If it immediately spreads into a lace like pattern then the consistency of the batter is fine. Else add few spoons of water
  • Pour a laddle full batter from the outside in i.e. pour the batter in a circular form as an outline and then fill it with the remaining batter. The shape of the dosa will not be an exact circle but slightly shapeless
  • Pour oil at the edges of the dosa and a couple of drops on the dosa
  • Reduce the flame to medium low and wait patiently till the edges start turning brown
  • Once the edges are brown, reduce the flame to low and turn the dosa to the other side using a spatula. This is the key step when one has to be very careful.
  • Use the spatula slowly and carefully to release the dosa from the tava. If you meet with too much resistance, give it few more seconds before you try again
  • Do not wait for more than 30 seconds for the upturned dosa else it will become hard
  • Take it off the tava and put the gas on full flame again before pouring the next ladle of batter
  • Continue the same procedure till you have as many dosas as you need
  • The batter can be stored in the refrigerator for a couple of days. Before using the refrigerated batter, check if you need more water to be added to it
  • Enjoy the golden brown dosa hot with sambhar and chutney!

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This is my post for the Blogging Marathon under ‘Weekend Breakfasts’.

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Tamil Breakfast Thali

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I am a breakfast person. I love elaborate breakfast spreads. The variety of dishes with so many sides and drink to wash it all down with is food heaven for me and that is also my favourite part about Tamil cuisine. It lends itself beautifully to breakfast spreads and combo menus. The range of dishes and sambhars and chutneys  are mind blowing and not to forget the filter coffee which is the absolute icing on top.

My grandma was a huge filter coffee fan and my cousins and me inherited it from her. The family joke is that if our veins are cut there wont be blood but coffee decoction. Such is the family.

This week I am making three different thalis for the Blogging Marathon. The first of this is the Tamil Breakfast Thali inspired from the husband and my innumerable trips to Adayar Ananda Bhavan during weekends long ago. This is both a dedication and a nostalgic meal for me to make.

But the best part of making this thali is that I realised it wasn’t all that hard or time consuming as one would think. Items like idli, pongal and kesari can be made at one go. The sambhar and chutneys can be made the previous day and stored in the refrigerator. You can even make the kesari on the previous day or you can atleast dry roast the rava for the kesari on the previous day which reduces the time to make the kesari. Only the dosai and vadai have to be made individually but they can be done without too much difficulty because you would need only 1-2 per person because there are so many items on the menu. You need to have the idli and dosai batter ready.

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Today’s thali has –

Idli

Dosai

Medu Vadai

Pongal

Rava Kesari

Sambhar

Coconut chutney

Coriander stalk chutney

Filter coffee

Sounds heavenly doesn’t it?

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Ragada Patties

   

Mumbai street food is something that I have missed the most ever since I moved out from there. Despite the same dishes being available everywhere else, it never felt the same. Every time I visited Mumbai from Chennai / Bangalore, I would visit all my favorite joints to gobble up the pav bhajis, vada pavs and bhel puri. 

It’s almost a year since my last Mumbai trip and I have been missing the food terribly. The worse part is the constant barrage of street food pics from friends on Facebook. Just when the nostalgia was at its peak came the blogging marathon with the street food theme and I jumped at it. Today’s recipe is ragada patties which was one of my favorites growing up. There was this ‘uncle’ at the end of the street who made very tasty patties in a small worn out stall. I don’t think  my dish would match up to that but it was pretty tasty in itself.

So here goes –

Recipe source – here

Serves 3

WHAT WE NEED

For the Ragada

Dried White peas                          1 cup

Turmeric powder                           1/4 tsp

Red chilly powder                          1/2 tsp

Salt

Asofoetida

For the patties

Potatoes, large                                2

Bread slices                                      3-4

Coriander leaves                             Few

Red chilly powder  

Salt

Also need

Date tamarind chutney                2-3 tbsp

Coriander mint chutney               2-3 tbsp

Onion, medium                                1

Lemon                                                 1

Coriander leaves                              For garnish
WHAT TO DO

  • Soak the white peas overnight
  • Drain the water, add 4 cups of water, salt, turmeric powder, red chilly powder, asafoetida and salt.
  • Pressure cook it for 10-12 minutes
  • Check the peas to see if it has been completely cooked and can be mashed easily.
  • If not, pressure cook again for 4-5 minutes.
  • It needs to be of a paste like consistency.mif there is excess water then cook it without the lid till almost all the water evaporates.
  • Check and adjust for salt and spice. Keep aside.
  • Boil the potatoes till they are of mashable consistency
  • Peel the potatoes and mash them.
  • Tear up and add the bread slices one by one till the potato bread mix does not feel sticky.
  • Add the coriander leaves, chilly powder and salt. Mix well.
  • Divide the potatoes mix into 8 portions and pat each of them on the palm of your hand.
  • Heat a pan / tava. Add some oil / butter / ghee 
  • Shallow fry the patties till they are golden brown
  • Flip them on the other on the other side and shallow fry till golden brown. Set aside

The assembly

  • In a bowl or plate, place 2-3 patties 
  • Add the ragada to entirely cover the patties
  • Finely chop the onion and add some of it
  • Add a tbsp of tamarind dates chutney and coriander mint chutney
  • Add some more onion and squeeze a slice of lemon 
  • Garnish with coriander leaves and serve hot
  • Enjoy!

  

NOTES

  1. The red chilly powder in the patties can be replaced with very finely chopped green chilly
  2. Make the patties as flat as possible since that will quicken the cooking time.
  3. To cook the patties faster, cover the tava for a few minutes
  4. The bread slices can be replaced with 2-3 tsp of cornflour. Both these are required to reduce the stickiness of the potatoes.

 

This is my entry for the Blogging Marathon under the theme – Street Food

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Groundnut Chutney

I am always on the lookout for instant chutney recipes that do not include coconut. I like to make chutneys fresh and use it up instantly. I try as much as possible to avoid refrigerating chutneys. It reduces the flavour and is not as good as a fresh offering. Since I need to feed the husband breakfast at 7, I need to have instant quick fix stuff to make. So I came up with this one –

Ingredients

1/4 cup peeled roasted groundnuts

2-3 cloves of garlic

1 1/2 inch ginger

1 small piece tamarind

1-2 dried red chillies

Salt

Water

Directions

If you do not have roasted groundnuts, you can dry roast groundnuts for 2-3 minutes. Once cooled, peel the skin and use. Grind the groundnuts first to a coarse powder. Cut ginger, garlic and red chillies to small pieces so that they can be ground faster. Add them to the groundnuts. Tear the tamarind into two or three pieces. Add it along with salt and water. Grind all to a smooth paste.

If you have tamarind water (possibly left over from making sambhar or rasam) you can add that instead of the tamarind piece.

I like a strong garlic flavor and so I use 4 cloves. You can add or reduce it as per your taste. Add one red chilly first. If it is not spicy enough you can add the second one.

You can also temper the chutney with mustard seeds and / or curry leaves. I am not a big fan of tempering and so I do not do that.

Groundnut chutney

You can have it with all types of idlis and dosas and other south indian breakfast items. I am having it with Raagi Dosa. Will post that recipe soon! Happy Grinding!