Kambu Dosai/ Pearl Millet Dosai

Ingredients

Kambu-1cup

Raw rice/Basmati rice-1cup

Methi seeds/Vendhayam-1teaspoon

Urad dal-6tablespoons

Salt 

Method

Wash n soak the rice and Kambu together for 5-6 hours.

Wash n soak the urad dal and methi seeds together for 2 hours.

Grind the soaked items with enough water to a nice batter. Add enough salt, mix it well and let it ferment for 8 hours. 

You can add water to thin the batter (if necessary) and make dosa as we do for the usual dosa.

Drizzle oil on the dosa, flip it over..

Healthy and aromatic dosa is ready to serve.

Any spicy chutney or tangy kuzhambu will make the perfect combination with this kambu dosai.

Kambu dosai and Manathakkalikkai pulikuzhambu

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Quinoa Dosai

Ingredients
Idli rice/Ponni boiled rice-1cup
Vendhayam/Methi seeds-1/2teaspoon
Quinoa-1/2cup
Urad dal-1/4cup
Salt

Method

Wash and soak the rice, quinoa and methi seeds together for 5-6 hours.
Wash and soak the urad dal for 11/2hours.

Grind all the things in a single batch to a thick batter. (If you make larger quantity, you can grind the urad dal separately).

Add enough salt, mix it well and let it ferment for at least 8 hours. ( I kept inside the conventional oven with light on, and this is what happened to me! Hehe..! :) )

Add little water to the batter if necessary and make dosa's as you make regular dosa. 

Tasty and healthy dosa's are ready to eat. 
These dosa's turn brown sooner than the normal dosa, so careful and adjust the heat.  They have little sweeter taste (from the quinoa, I guess! :) ). 

Serve along with your choice of chutney/sambar or kurma. 

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Ooththappam

Its a very common South Indian Breakfast/ Dinner item. I have already posted vegetable oothappam here. This one is simple and comfortable food for everyone.
Ingredients
Boiled rice/ Idli rice -2 cups
Poha/Aval/Flattened rice - 2 fist full
Vendayam/ Methi seeds -1/2 teaspoon
Urad dal -1/2 cup
Salt
Method
Wash and soak the rice, vendayam and poha together for 4-5 hours. ( I do soak for 6 hours)
Wash and soak the urad dal  separately for 11/2 hours.
Grind the rice, methi seeds and poha to a thick batter. Batter need not be too smooth or too grainy.
Grind the urad dal also. (add little (cold) water at uniform time interval and grind it to a fluffy batter)
Mix the rice batter, urad dal batter with enough salt. [This step is important, use your hands and mix it for 5 minutes]
Let it ferment over night or 8 hours.
This time may vary according to your place. If its cold weather, you can keep this batter in any one of your (unused) stove burners while you cook on other burners. This will make the batter ferment well. Or you can use conventional oven too.

The method I have given here is my usual idli batter proportion. I always follow this method, once the batter has risen enough, I make idlies one or two times and then use the same batter to make dosai, oothappam, paniyaram etc.

Oothappam
Take the required amount of fermented idli batter, add little water and mix it.
Heat a griddle. Pour a ladle of batter into a griddle, and spread it into a thick pancake.
Sprinkle oil on and around the oothappam, cover the griddle with a lid and cook.
It takes about 30 seconds to cook. Open the lid, check the oothappam, and transfer it to the plate. [Need not flip it, as we close the griddle while cooking.]

Soft and spongy oothappam is ready to serve.

Oothappam with Tomato Kurma

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Thakkali Dosai /Tomato Dosa

This is a quick and easy version of instant dosa. You can make dosa immediately after grinding the batter, no fermentation required.
Ingredients 
Boiled rice / Idli rice -11/2cups
Raw rice / Basmati rice -1/2cup
Tomato -2
Red chillies-5 (adjust to your taste)
Small piece of Ginger
Few curry leaves & Cilantro
Hing/Asafoetida -1/4teaspoon
Salt

Method
Wash and soak the rices for 2-3 hours.
Grind it with tomatoes and red chilli. No need to add water, as we are adding tomatoes. If required sprinkle little water.
Add the  curry leaves -cilantro-ginger-and hing. Grind it again. Batter should be a coarse consistency, don't grind it too smooth.

Add enough salt to the batter and adjust the consistency as dosa batter. Heat a griddle and make dosa.  Spicy and delicious dosa is ready. Enjoy it with coconut chutney and kara chutney. 

I prepared tomato - egg dosa  with the same batter. Its very simple, just break an egg on the dosa and spread it uniformly on the dosa. Sprinkle some oil, flip it once its done on one side. Transfer it to the plate after 10-15seconds.Enjoy it with your choice of chutney.

Note : THIS DOSA SHOULD BE CONSUMED HOT. IT BECOMES DRY WHEN COOLS DOWN. SO PLAN ACCORDINGLY AND ENJOY! ;) :)

Recipe Inspiration : Here

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Moong dal Dosai / Pachai payaru dosai / Pesarattu

Ingredients
Whole moong dal - 1 cup
Idli rice / Boiled rice -1cup
Cilantro leaves- 1 small bunch
Ginger - 2" piece
Salt

Method
Wash and soak the rice n moong dal together for 1 or 2 hours.
Grind into a coarse batter.
Finally add in the cilantro-green chilly-ginger, and grind it.
Add enough salt.
We can make dosa immediately after grinding this batter.

 

Serve along with your choice of chutney/ sambar.

Recipe Source : Here

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Appam (with Yeast)

Ingredients
(store bought)Rice flour - 2 cups
Sooji/ Rava/Semolina -1tablespoon
Rapid rise yeast - 1teaspoon
Sugar -2 tablespoons
Salt -1/2teaspoon
Water -2to3 cups

Method
Boil 1/2 cup of water, and add rava to it. Mix it well till it reaches a thick consistency. Remove it from the stove and let it cool completely.
Combine the cooked rava with rice flour-salt-sugar-yeast. Add 2 to 21/2 cups of water, mix it without lumps.
Keep the batter undisturbed  for 4-6 hours or over night.
Take the required amount of batter, add little water ( if required) and make the appams.
Soft and spongy aappam is ready to serve.

 Enjoy with your choice of Kurma / coconut chutney/ coconut milk.

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Set Dosa/ Sponge Dosa / Kal Dosa

This dosa is served as a set of 2 and thus got the name. :)

Ingredients
Raw rice - 1 cup
Boiled rice -1 cup
Whole urad dal - 6 tablespoons [little less than 1/2cup]
Curd - 1 tablespoon
Salt

Method
Wash and soak the rices together for 6 hours.
Wash and soak the urad dal for 11/2hours separately.
Grind the rice with little water to a coarse paste.
Grind the dal with little water to a fine paste.
Mix the rice batter , urad dal batter with a tablespoon of curd and enough salt. Let it ferment for 8 to 10 hours.
Take the required amount of batter, add very little water to make it into pouring consistency.
Heat a griddle on medium heat, pour a big ladle of batter, make thick dosa. Sprinkle oil and cover it with a lid.
Take it out once dosa is cooked. Spongy and soft dosa is ready to serve..enjoy it with your choice of sambar / chutney / podi.

I always make Idli batter with the ratio 4:1(boiled rice : whole urad dal) with a teaspoon of methi seeds and a few castor seeds. It will be good enough for idli as well as dosa. This time I wanted to try "Kanchepuram Idli". Googled here and there and prepared the batter. ;)

I was running out of time for doing the rest of the process for kanchepuram idli in a morning rush, and ended up in this recipe. Glad that I did! :) Dosa's were perfect with sambar & podi! :)

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Drumstick Leaves Adai / Indian Style Protein Crepes

Ingredients
Brown rice/ Boiled rice - 3/4cup
lentils, combined -3/4cup ( I've used toor dal,channa dal, whole masoor dal, whole moong dal, whole urad dal, red beans, mattar ki dal [split yellow peas] and black eyed peas)
Red chillies -4
Cumin seeds - 1teaspoon
Drumstick leaves - one fist full
Chopped onion - 1/4cup (optional)
Chopped green chilly-1(optional)
Chopped cilantro - 1tablespoon (optional)

Hing/Asafotida -1/4 teaspoon
Oil
Salt

Method
Wash and soak the dals, rice and red chilly to gather for 2-3 hours. Grind it with cumin seeds and little water to a thick batter.

(You can continue the process right away. But I kept the batter for 2 hours then proceeded) Add cleaned and washed drumstick leaves, chopped onion, g.chilly, cilantro and hing. Add enough salt, add little more water,mix everything well.

Heat a griddle on low medium heat. Pour one big laddle of Adai batter and spread it into thick crepe. (It won't come as thin as dosa). Sprinkle oil, once it turns golden in colour at the bottom, flip it over. Sprinkle little more oil (if desired! ;) ) and take it out once its cooked on both sides.
Crisp and yummy drumstick leaves adai is ready to serve. Traditionally adai is served with avial / butter / Jaggery. You can have them with chutney of your choice.

I served it with mild avial and spicy chutney!

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Linking this to "Show me your Hits" , event started be Sangeetha and presently hosted at Julie's "Erivum Puliyum"

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Vegetable Oothappam

Ingredients
Dosa batter-1cup
Grated Carrot-2 tablespoons
Chopped onion -1/4cup
Chopped Green chilli-2
Chopped Cilantro-2 tablespoons
Grated Ginger- 1 teaspoon

Method
For the preparation of Dosa batter, click HERE
Heat the dosa griddle and make a thick dosa.
Sprinkle all the items given above...
Sprinkle oil and close the griddle, cook till one side turns golden in colour. Usually it will take less than a minute.
You can flip it over and cook the other side also which is purely optional, if you do so, you will lose this beautiful bright colour. So choice is yours! ;)

Enjoy the colourful ooththappams with your choice of chutney/sambar.

Recipe Inspiration : Mira's Hobby Lounge

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Wheat Flour & Oats Dosai

Ingredients
Wheat Flour/aata -1/2cup
Rolled oats -1/4cup
salt
water- 1/2 to 3/4cup

Method
Combine the wheat flour,oats and salt in a bowl.
Add 1/2 cup of water, close it and keep it for 5 minutes.
Mix the flour-oats-water mixture without lumps, adjust the water to get the dosa batter consistency.
Heat a griddle, and pour one ladle of batter, make dosa.
[dosa won't be thin n crisp, it will little thick like "adai"]Sprinkle little oil, flip it on the other side.
Healthy and yummy dosai is ready to serve. Enjoy with your choice of sambar/chutney.

This measurements will yield 8 dosa's (as shown in the picture.)

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Linking this with Shoba's 'Just "4" Fun' event.

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Sending this recipe to Bachelor's Feast event happening at Jaleelaa akkaa's Samaiyal attakaasam

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Mysore Masala Dosa

This is again another variety of Masala dosai..its spicy n tangy with the potato masala! :P :P

Ingredients
Dosa Batter
Potato Stuffing

For the chutney
Red chillies-5
Toamto-1
Ginger-2"piece
Garlic-4cloves
A tiny piece of Tamarind
Salt
Oil

Method
Peel and chop the ginger-garlic.
Heat oil in a small pan, fry the ginger,garlic till the raw smell goes. Then add tomato and tamarind, cook till the tomato becomes mushy. Let the mixture cool completely, then grind with enough salt n little water.
Chutney is ready.

Make the potato stuffing, click here for my version of potato podimas.

Heat the griddle and pour a laddle full of dosa batter, make a thin dosa. Close the griddle and cook for 30-40 seconds.
Now apply 2-3 teaspoons of chutney on the dosa uniformly, Keep the potato stuffing in the center of the dosa, close the griddle n cook for 30 seconds.
Fold the dosa as shown in the picture below and cook for few more seconds.
Spicy n yummy Mysore Masala Dosa is ready to serve..enjoy with your choice of chutney/sambar.

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Aappam with Coconutmilk

Aappam

Ingredients
Boiled Rice-1cup
Raw Rice-1cup
Methi Seeds-1teaspoon

Old rice /Pazhaiya saatham ***-one fistful

Salt

Method
Wash and soak the rices with methi seeds for 6 hours.
Grind it with the rice to a fine batter,add salt and let it ferment overnight.

Appam batter should be little watery than the regular dosa batter, so when you are making aappams, take the required amount of batter, add little water, and bring it to the required consistency.

Heat a nonstick aappam griddle, pour a laddle full of batter in the center, rotate the griddle carefully , so that the batter spreads evenly,close the lid, and cook on medium heat.


Open the pan, and take the aappams out, once cooked, they will slide down the pan very easily! :) Enjoy with the sweet coconut milk or spicy vegetable kuruma.

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Sweet Coconut Milk

Ingredients
Coconut milk powder-3tablespoons
Water-1/4cup
Milk-1/2cup
Sugar-1/4cup (adjust to your sweet tooth! ;) )
Elaichi-1

Method
Mix the coconut milk powder with luke warm water.
Boil the milk in a pan,combine the hot milk,sugar and coconut milk..cook on low heat till the sugar melts.
Switch off the stove and add the elaichi powder.
Enjoy it with hot n spongy appams!

Note
Freshly squeezed coconut milk is the best, but coconut milk powder works well too! Adding milk is optional, you can replace milk with more coconut milk powder.
Always add little salt for appam, as we are going to eat with sweet coconut milk.

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Aapam with Vegetable Kurma

Though the authentic combo for aapam is coconut milk, you can't eat all sweet breakfast! Spicy vegetable kurma is the best savory side dish for aapam. You can have it with coconut chutney or any other Chutney.

Usually I make aappam with only raw rice, this time, I saw the recipe here, and tried it. You can find the other version(unfortunately the recipe is in tamil! :) ) of aappam here.

***Old rice (cooked rice soaked in water for at least 8 hours)

Sending this recipe to Christmas Delicacy event happening at Julie's "Erivum Puliyum"

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