Soya Tomato Dosa

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Pressure situations result in some fun inspiration and quick fix dishes. I overslept last weekend and that coincided with the husband and daughter waking up early and being very hungry before I had time to sip my tea. So I needed a quick breakfast to keep them calm. One thing led to another and I was able to feed them before they ate me up.

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Makes around 10-12 dosas

WHAT WE NEED

Soya flour                                3/4 cup

Rice flour                                 1 cup

Tomato, medium                    1

Salt

Water

WHAT TO DO

  • Cut the tomato and blend it into a paste / puree in a mixer
  • Take the rice flour, soya flour and salt in a bowl
  • Add the tomato paste and mix
  • Add enough water to make a dosa batter. The batter should be slightly runny, not as runny as a rava dosa batter
  • Heat a tava and once it is hot, add a ladle full of batter and gently spread it on the tava
  • Add oil at the edges of the dosa and once it starts browning gently release the dosa from the tava with a spatula
  • Repeat the process till you have as many dosas as you need
  • Serve warm with idli gunpowder or chutney
  • Enjoy!

 

This is my post for the Blogging Marathon under the theme, ‘Crepes all the way’.

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Millet Dosa

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The husband has been asking me to reduce the carbs in our daily diet since he has to lose only a few more kilos to reach his ideal weight. It is tough to take him seriously because he makes these requests while munching on a bag of chips or biting into a milk chocolate. But I also needed to finish my packet of millets and so I agreed to go along with his request. I have been making millet dosas and idlis for quite a while now but I have not been able to simultaneously please both the husband and daughter. If he likes it, she wouldn’t and vice versa. Finally I cracked the perfect balance between taste and there being reasonable amount of millets in the batter to make some difference. Of course, the battle will be on to somehow try and add more millets in but that is a fight for another day.

I have tried this recipe with all the millets but all three of us agree that little finger millet or sama arisi is the best of the lot while thinai or foxtail millet is our least favourite. But thinai makes for a delicious pongal and so we end up eating enough of that too. I use the same batter for both idli and dosa. While grinding the batter, I add water to make a thick batter which is suitable for idlis. When I need to make dosas, I take some batter in a separate vessel and add some more water to make dosas. I use only the wet grinder to make this batter because I don’t get satisfactory results in my mixer. But my mother swears by her mixer for the idli batter and so you can try and see how you like it.

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Makes around 25 idlis or 30 dosas

WHAT WE NEED

Little finger millet 1 1/2 cups

Idli rice 1 1/2 cups

Raw rice 1 cup

Split skinless black gram / urad dal 1 cup

Fenugreek seeds 1/2 tsp

Salt

Water

Oil, to make dosas

WHAT TO DO

  • Soak the millets, idli rice, raw rice and split skinless black gram in adequate water in separate vessels for 6 hours or overnight
  • In a grinder, add the split skinless black gram and grind till it is smooth
  • Take a small portion of it and drop it in a bowl of water. If it floats then it has been properly ground
  • Transfer it to a large vessel and set aside
  • Add the millets, idli rice and raw rice to the grinder
  • Add the salt and fenugreek seeds and grind to a near smooth paste
  • Just add 1-2 tsp of salt. This salt ensures that the batter ferments well. You can adjust the salt for taste before making the dosas / idlis
  • Transfer the millet rice mixture to the ground urad dal and combine the two with your hand
  • The vessel needs to be large enough that the batter fills only half of it
  • Cover and set aside for 8 hours or till the batter ferments and expands to fill the entire vessel
  • The batter is ready for use. If you are not using it immediately then refrigerate it until you need it

To make dosas

  • Add sufficient water to the batter to make it like regular dosa batter
  • Heat a tava
  • Once it is hot, pour a ladle full of batter on it and spread it in circular motions to make a round dosa
  • Dot the edges of the dosa with some oil
  • Once it starts browning at the edges, use a steel spatula and release the dosa from the tava
  • Turn it over to ensure the other side of the dosa is cooked
  • Take it off the gas after 30 seconds
  • Repeat the process till you get as many dosas as needed
  • Serve hot with coconut chutney, sambhar or gunpowder
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, ‘Crepes all the way’.

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Moong Dal Chilla

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My mother turned 60 a couple of months ago and to celebrate the occasion we went for a family lunch to this small but amazing restaurant called Swati Snacks in Mumbai. Every item on the menu was so delicious that we ordered quite a few of them multiple times. One of those dishes was this thin, crispy, buttery moong dal chilla. When I asked them about it, the restaurant guys insisted it had nothing but moong dal and it alone could result in a crispy crepe. I had two reasons to be suspicious – one, I am a typical South Indian and for me, lentil based crepes are thick and massive like ‘adai’ and secondly, I did try having besan chills and it did not work for me. Maybe I didn’t do it right but even after multiple attempts the husband refused to eat it and for once, I couldn’t fault him.

Then I figured I would try the moong dal chills. I mean, what was the worst that could happen? So I soaked some split moong dal and blended it with some salt and ginger. Voila, the results were fabulous. Then the next time I tried, I had some sour curd which I thought I could use up in this batter and the dosas were soft and delicious. So thanks to the people at Swathi Snacks for that amazing chilla and though mine isn’t as good, I still get a tasty and easy breakfasts dish on the menu.

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Makes around 8-10 chillas

WHAT WE NEED

Split moong dal 1 cup

Ginger, grated 1/4 tsp

Sour curds 1-2 tbsp

Water

Salt

Oil

WHAT TO DO

  • Soak the moong dal in water for around 3 hours. If you are in a hurry, then you can soak it in hot water for 1/2 hour.
  • Drain the water and set aside
  • Add the moong dal in the blender / mixer
  • Add the ginger and salt and enough water to make a smooth batter
  • Transfer the batter to a vessel.
  • The batter should be smooth and not very thick. It needs to be slightly thinner than the regular dosa batter but not too runny
  • Heat a tava and once it is hot, pour a ladle full of batter on it
  • Spread the batter with the back of the ladle to form a thin circular shape
  • Pour a little oil around the edges and let it cook for almost a minute on high flame
  • Once it is nearly cooked on the top side, lower the flame and use a spatula to gently separate the chilla from the tava
  • Once it comes off fully from the tava, turn it over to cook on the other side
  • Leave it on the tava for about 30 seconds on low flame
  • Repeat the process till you have made as many chillas as you need
  • Serve warm with some paneer bhurji and green coriander chutney
  • Enjoy!

NOTES

  1. You can also add some finely chopped onions and fresh coriander to the batter or to the chilla once it has been poured on to the tava
  2. Leave out the curds if you want a crisp chilla and add a little more curd for a softer chilla.

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

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Simple Whole Wheat Crepes

  


For the third and final day, I wanted to do a desert / sweet dish and so I tried the French goey chocolate sponge cake from Priya’s blog but I managed to burn the top of the cake. Though it tasted good, it was in no condition to be clicked and so I switched to this simple crepe recipe which can be breakfast or a desert if teamed with an ice cream. So here goes –

Rexipe source – here

WHAT WE NEED

Eggs                                  3

Whole wheat flour       1 cup

Milk                                  1 cup

Water                               3/4 cup

Honey                               1 tbsp

Vanilla                              1 tsp

Salt                                     1/4 tsp

Butter, melted                 1 tbsp + extra for cooking
 WHAT TO DO

  • Put all ingredients in blender and mix well. 
  • Let stand about 15 minutes.
  • Melt and swirl around a small pat of butter in a pan over medium heat.
  • Angle pan and pour enough batter on one side to thinly and evenly cover the pan. 
  • Swirl the batter around quickly to cover the pan in one thin layer.
  • After about a minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
  • Fry for another minute on the other side (until it is golden brown as well) and then roll up each crepe. 
  • Serve with maple syrup or honey
  • Enjoy!

   
 

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Raagi Dosa

   
  

It’s my constant endeavour to feed the husband and kid some finger millets. But I am usually unsuccessful. So whenever I get a chance, I make raagi dosas which is the least hated form for the duo. I also like the fact that it’s quick and easy to make. I have tried various recipes for this Dosa but none on them were satisfactory. Then I chanced upon this recipe in a vegetarian cookbook by Prema Srinivasan and I am relieved that this one gives me most consistent results without the dosa tearing up or being undercooked. 

So here goes –

For 5-6 Dosas

WHAT WE NEED

Raagi flour                                    1 cup

Rice flour                                      2 tbsp

Lady’s finger/ okra                    4 medium sized

Cumin seeds                                1/2 tsp

Curry leaves                                 1 sprig

Green chillies                               1-2

Salt

Water                                              1/2 – 3/4 cup   
WHAT TO DO

  • Grind the okra with 1 tbsp water to a fine paste. It will be slimy.
  • Mix the flours together and add the okra paste.
  • Add the cumin seeds, curry leaves, salt and water.
  • The batter should be in the consistency of regular Dosa batter.
  • Heat a tava and pour a ladle full of batter on the tava.
  • After a minute, flip the Dosa on the other side with a spatula.
  • Once cooked, remove from heat.
  • Continue to make Dosas from rest of the batter.
  • Enjoy with coconut or coriander chutney.

 

This is my entry for Bloggging Marathon hostedby Srivalli under the theme – Instant Breakfast

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