RAGI RAVA DOSA

IMG_4044INGREDIENTS

Ragi flour – 1cup

Rice flour – 1cup

Bombay rava – 1cup

Curd – 1/3 cup

Water- 4 cups

Finely chopped onions – 1 medium size

Finely chopped green chillies- 3

Finely chopped ginger – 1 tbsp

Salt to taste

Oil for frying

METHOD

  • In a mixing bowl, add ragi flour, rice flour, bombay rava and salt.
  • Mix all the ingredients with a cup of water and curd. Make sure there are no lumps.
  • Add chopped onions, ginger and green chillies.
  • Add water to adjust the consistency of the batter. The consistency of the batter should be thin (watery)
  • Keep it aside for 30 minutes. Pour the batter on the tava from the edges towards the center
  • Sprinkle 1/2 or 1 tsp of oil. Cook on medium flame. Let the base turn crispy and golden brown in colour.
  • No need to roast on the other side. The dosa has to be served immediately.

SUGGESTIONS

You can add grated carrot to the batter. Make sure to stir the batter before pouring the dosa on the tava.

RAVA DOSA

IMG_3961INGREDIENTS

Rice Flour – 1 cup

Bombay rava – 1/2 cup

Maida – 1/2 cup

Curd – 1/4 cup

Finely chopped onions – 1 (medium)

Finely chopped green chillies – 2

Finely chopped ginger – 1tsp

Water – 4 cups

Salt to taste

Oil+Ghee for frying 

METHOD

  • In a mixing bowl, add rice flour, bombay rawa, maida and salt.
  • Mix all the ingredients with a cup of water and curd. Make sure there are no lumps.
  • Add chopped onions, ginger and green chillies. 
  • Add water to adjust the consistency of the batter. The consistency of the batter should be thin(watery).
  • Keep it aside for 30 minutes. Pour the batter on the tawa from the edges towards the center.
  • Sprinkle 1/2 or 1 tsp of oil. Cook on medium flame. Let the base turn crispy and golden brown in colour. No need to roast on the other side.
  • The dosa has to be served immediately.

SUGGESTIONS

You can add cumin seeds and curry leaves.  Make sure to stir the batter before pouring the dosa on the tawa. 

 

 

 

 

 

MASALA UPMA

IMG_3612INGREDIENTS

Rice rawa – 1 cup

Potato – 1 [cut into cubes]

Carrot – 1 [cut into cubes]

Green chilles – 5 cut in two pieces,

Garlic cloves – 15 (skinned)

Cumin seeds – 1 tsp

Broken red chilles – 10

Onions – 2 cut into cubes

Ginger garlic paste – 1 tbsp

Ghee – 2

 Oil – 2

Pulav masala – 1 tsp

Turmeric powder – 1/4 tsp

Salt to taste

Water – 2 cups

METHOD

  • Heat oil and ghee in a kadaiAdd garlic cloves and fry for 2 minutes on medium flame.  Add cubed potatoes and carrots. Cover and cook for 3minutes.
  • Add cumin seeds, red chillies, onions, green chilles and curry leaves. Cover and cook till onions and potatoes are cooked well.
  • Add ginger garlic paste, turmeric powder and salt. Mix well. Fry till the raw smell fades away.
  • Add rice rawa. Mix well. Fry for 2 to 3 minutes and then add the pulav masala. Mix thoroughly.
  • Pour water. Cover and cook on low flame till the water dries up.
  • If rawa is not cooked properly, sprinkle some water and cover. Let it cook for 3 to 4 minutes.

SUGGESTIONS

You can use vegetables of your choice.

AMMA’S KARAM PODI

IMG_3541

This recipe has been handed down to me by my mother. Perfect for Idlis. A dollop of ghee will greatly enhance its taste.

INGREDIENTS

  • Coriander seeds – 1 1/2 cups
  • Chana Dal – 1/4 cup
  • Urad Dal – 1 tbsp
  • Cumin Seeds – 1 tbsp
  • Broken red Chillies – 2 cups
  • Crushed Garlic – 1 cup
  • Curry Leaves – 1 cup
  • Tamarind – small lemon sized
  • Oil for frying – 4 tbsp
  • Salt to taste

 

METHOD

  • Dry roast coriander seeds until light brown. Repeat the same process with chana dal, urad dal and cumin seeds.
  • Heat 1 1/2 tsp of oil and fry the broken red chillies until light brown. Let it cool.
  • Repeat the same procedure with crushed garlic and continue to fry until the raw smell fades away.
  • Lastly add tamarind and switch off the flame.
  • Heat another 1 1/2 tsp of oil and fry curry leaves until crisp. Cool down all the ingredients.
  • Start by grinding the chana dal, urad dal and cumin seeds to a coarse powder and put it aside.
  • Next, grind the coriander and put it aside. Grind red chillies, curry leaves and tamarind.
  • Grind the garlic.
  • Now mix all the grinded ingredients together with salt.

 

 

 

 

 

 

 

 

 

 

 

 

RAGI JOWAR ATTU

93663102-FAF6-40A4-A8CE-B70AE5CD6783INGREDIENTS 

Ragi flour -1 cup

Jowar Flour- 1 cup ( Jonna Pindi in Telugu)

Salt to taste

Curd – 3/4 cup

Finely chopped onion- 2

Finely chopped ginger- 1 1/2 tbsp

Finely chopped green chillies -2

Finely chopped coriander- 1/ 3 cup

Finely chopped vegetables of your choice – 1 cup ( Ridge gourd , ivy gourd ( dondakaya ) ,carrots , cabbage,tomato,capsicum)

Oil+ ghee – for frying

METHOD 

  1. In a large mixing bowl add Ragi flour, Jowar Flour,salt,onions ,green chilles,ginger,mixed vegetables and coriander leaves .Mix well
  2. Add curd and mix again . Dough should  be loose consistency. At this stage ,if you want to add more curd add it ,and mix well . Keep it aside.
  3. Take a nonstick tawa and drizzle 1/4 tsp of oil,take a small size dough and press it over the tawa with your hands till it gets even.
  4. Pour few drops of oil around the dosa. Fry on  low or medium heat till bottom side turns to golden brown.
  5. Turn the Attu and pour few drops of oil again . Let it cook for a couple of minutes .Serve hot

SUGGESTIONS 

You can use any vegetables of your choice expect okra .

BUTTER PODI DOSA

INGREDIENTS 

Dosa batter – 1 cup

Oil – as needed

Butter – as needed

Idli powder – as needed   (for recipe check out my previous post)

METHOD 

  1. Heat a iron tava or a non stick pan. Spread some oil and wipe that off with a piece of wet cloth.
  2. Take one ladle full of batter and pour it on the centre of the pan. Spread immediately into thin round circle.
  3. Switch the flame to high and once it is slightly cooked, add one big cube of butter and 1 1/2 tsp of podi.
  4. Using a butter knife or a spoon, spread the podi really well.
  5. Smear oil when the dosa starts to turn a bit brown.
  6. Fold it one side and take out from the pan.
  7. No need to flip this dosa and cook the other side.

SUGGESTIONS 

You could serve with chutney or sambar of your choice.

Instead of idli podi you can use nalla karam podi, Gun powder aka kandipappu podi or any other podi of your choice.

UTHAPPAM

 

imageINGREDIENTS

Raw white rice  -1 cup

Urad dal (black gram dal,minapappu) -1 cup

Poha(beaten rice ,atukulu) -1 cup

Channa dal -1 1/2 tbsp

Fenugreek seeds -1 tsp

Salt to taste

FOR TOPPINGS

Finely chopped onions -1/3 cup

Finely chopped green chilles -2 tbsp

Karam podi for sprinkling

Oil -3 tbsp

METHOD

  1. Wash white rice, urad dal, channa dal and fenugreek seeds four times in water.
  2. Wask poha separately two times in water.
  3. Soak rice urad dal, channa dal and fenugreek seeds for 5-6 hours in a bowl. Also soak poha separately for 5 hours in another bowl.
  4. In a wet grinder or a large jar, add soaked dal, rice, channa dal, fenugreek seeds and add 1 cup of water then grind for a minute.
  5. Now add soaked poha and half cup of water and grind until the batter is smooth.
  6. Transfer the batter into a large container and cover to ferment it for 8hours or overnight.
  7. Just before preparing uthappams add salt and mix well.
  8.  Ensure that the consistency of the batter be like dosa batter that makes uthappam fluffy and crispy.
  9. Preheat a non stick tawa or griddle and spread a tea spoon of oil over it.
  10. Pour a laddle full of batter and spread it thicker than a dosa. Also keep the flame in medium heat so that it’s well cooked inside.
  11. Sprinkle chopped onions, green chillies, gun powder evenly over the surface of the batter.
  12. Pour a spoon full of oil around the uthappam and cover with lid.
  13. Let it cook for a minute. Don’t flip the uthappam, it gets ready once it turns golden brown.

Remove and serve hot with chutney and sambar.

Suggestions

We can add grated carrot, chopped tomatoes, chopped coriander leaves as topping.

Add sufficient water to the batter according to the required consistency.

PAPER DOSA

INGREDIENTS

Raw rice – 1/2 cup

Urad dal – 3/4 cup ( split black lentils

Fenugreek seeds – 1/2 tsp

Rice flour – 1/2 cup

Salt to taste

Oil or ghee for greasing and cooking


METHOD

Wash and soak the raw rice ,urad dal and mustard seeds for about 4 to 6 hours. Drain , add rice flour and salt and grind to a smooth paste , using enough water to get a batter of coating consistency.

Heat a non – stick tava and grease it lightly with ghee or oil.  When hot , pour a ladleful of the batter and spread it using circular motions to make a paper thin dosa.

Cook on one side, adding a little oil or ghee along the edges while cooking . When crisp, make a roll and serve hot.

suggestions – Dosas should fry on medium – high heat till golden brown.Serve with chutney .Image

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RICE FLOUR ATTU

Ingredients

Rice flour – 1/2 cup

Yogurt – 1/2 cup

Onion -1 medium size , chopped into medium size pieces

Green chilles – 2 chopped into pieces

Cumin seeds – 1/2 tsp

Grated carrot – 2 tbsp [ optional ]

Water – 1 & 1/2 cup

Salt to taste

Oil / ghee – as required

Method

In a mixing bowl ,mix all the ingredients with 1& 1/2 cups of water to attain loose mix consistency.[ like rava dosa batter ].

Heat up a flat pan on medium heat, apply few drops of oil with the back of a spoon. When the pan is hot enough pour a ladle full of dosa batter in circular motions. Ensure thin spread of batter so that small holes are created.

Add few drops of oil or ghee around the dosa as per requirement. Fry on low – medium flame till the pan side of dosa starts to turn golden brown. Remove from the pan and serve hot.

Suggestions -If dosa is thick add more water.

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