Kollu dosai/ Horsegram flavoured dosa

    This is my second post with respect to kollu/Horsegram.  The very idea was given by my aunty when I asked her how to incorporate horsegram in our regular cooking.  The basic principle is replacing half the quantity of rice used with horsegram, for example if you are using four cups of rice, two cups of rice can be replaced by horsegram.  Similarly, kollu idly can also be prepared.

The difference between regular dosa batter and kollu dosa is that kollu dosa batter gets fermented quickly than former one. So preparing them on small batches are advisable.

Ingredients required

• 1 cup raw rice
• 1 cup idly rice
• 2 cup kollu/horsegram 
• Handful of chana dal
• 1/2 cup of urad dal
• 2 tsp of methi seeds/venthayam
• Salt, as required

Soak the abovesaid ingredients in water for about three to four hours.  Grind them into fine paste and leave to ferment for six hours, till bubbles are seen on top and little rising of batter is observed. 

Mix in salt, and pour an ladle over pre-heated tawa, drizzling in oil over the sides.  Serve hot with side-dish of your choice. 

Soya dosa

Soya dosa is an typical pondicherry dish.  The traditional methodology involves combining soya milk with wheat flour with other dry spices.  But, there are also shortcuts like substituting soya beans for urad dal in regular dosa batter or using soya flour with wheat aata to creat instant soya dosas... I tried the traditional version and it came out good..

Ingredients required

• One cup soy milk
• 1/4 cup wheat flour
• 1/4 cup rice flour (optional)
• 1 tsp shahjeera
• 1 tsp finely chopped green chillies
• 1/2 tsp hing/perungayam
• 7-8 curry leaves
• Water, as required

Method

In a vessel, add in all ingredients till it resembles the consistency of dosa batter like follows

Pour the batter on pre-heated tawa.  Cook on both sides and serve with chutney of ur choice

 I served it with onion chutney

Neer dosa

Neer dosa is from Karnataka cuisine.  Its preparation is quite simple, apart like using urad dal, this dosa is prepared from  rice alone (which is grinded into liquid batter).  Unlike normal dosa batter which is left to ferment for hours together, this is an instant form, u can simply grind and make an instant form of dosa!! isn't this great??  Grated coconut/ coconut milk is added optionally.  Do give a  honest try guys.....

Method is sooo simple.  Just grind half cup of raw rice(soaked for one hour) with 2 tsp grated coconut.  Make the batter too runny or too wateryy (as  'neer' means liquid form)  Later add pinch of salt and drizzle the batter on pre-heated tawa,, twisting the tawa to form circular shape.  Cook on both sides, shape into four and serve with coconut chutney...

Hmm... yummy breakfast!!

Besarette dosa

Ingredients required are 3/4 cup green gram dal, 1/2 cup uncooked rice, 2-inch piece of ginger, 4-5 green chillies, 1/2 tsp of hing, 1/2 cup of water  and 1 tsp of salt

Soak green gram dal and rice overnight and grind them in morning with all other ingredients

Leave this batter for ferment for atleast six hours, or till batter rises up.

The batter will be ready for next day breakfast, spread ladle of batter in preheated tawa and cook on both sides

Serve this with coconut chutney...

Enjoy!!!

Gobi masala dosa

 

This dosa is quite spicy and goes too good with sambhar and chutney, you can prepare it on special occassions.

Ingredients required

For temper

• 3 tsp of oil
• Pinch of hing
• 1 tsp coarsely crushed peppercorn
• 1 tsp finely chopped green chillies

Other ingredients

• 4 tsp chopped onions
• 4 tsp chopped tomatos
• 1 tsp ginger-garlic paste
• 2 tsp finely chopped mint leaves
• Half tsp curd
• Half tsp salt
• Half cup of finely chopped cauliflower
• Pinch of haldi
• Half tsp garam masala
• Half tsp chilli powder
• 1 tsp dhanya powder
• coriander leaves, to garnish
• Dosa batter, as required

Method

In a kadaai, add oil and ingredients for temper one by one

Add onions and saute till they change colour

This is followed by adding tomato, mint leaves and ginger-garlic paste

Cook till tomatos turn soft and mushy, add spices, curd and finely chopped cauliflower.

Cook till gobi is boiled well.  In a tawa pour dosa batter.

 Put the masala in one corner and fold the dosa in half.  Serve hot

Rawa dosa

This south-indian breakfast is made as follows

Ingredients required

• 2 tsp maida
• 2 tsp cornflour(optional)
• 1/4 cup rice flour
• 1/2 cup rawa/sooji
• 1 cup sour curd/sour dosa batter (Fermented batter)
• 1 tsp whole jeera
• 1 tsp crushed peppercorn
• 2 green chillies, finely chopped
• salt, to taste

To temper

• 3 tsp oil
• 1/2 tsp rai/mustard seeds
• few curry leaves
• 2 broken red chillies

Method

In a large bowl, mix maida, cornflour, riceflour, sooji/rawa and 1 tsp salt, mix well

Pour in sour curd/ sour dosa batter and mix well, add water and form slightly watery dosa batter consistency without forming any lumps.

Add in jeera, peppercorn, chopped green chilly and let this rest for some hours

Temper if you wish.  Now pour this batter in heated tawa in circular motion.  Then twist the tawa in orderto fill in the gap. 

Cook on both sides, serve with chutney of your choice

Beautiful, isnt it? it was tasty tooo.