GROUND NUT DOSA/ PEANUT DOSA

INGREDIENTS :

Ground nuts : 50g

Rice             : 50g

Jeera           : 1 tspoon

Red chillies  : 3

Salt

OIl

Chopped onions

METHOD :

Soak groundnuts & rice for 1hr.

To a mixer add water & make  batter with soaked & drained groundnuts, rice, jeera, red chillies & salt.

Adjust the consistency of the batter with water, it should be slightly thicker than the rawadosa batter.

• Drizzle oil on hot tawa, spread the batter evenly in a circular shape & sprinkle chopped onion pieces.
• Now keep the flame to medium, fry the dosa & fold it.
• SERVE HOT WITH TOMATO CHUTNEY (OR) GROUND NUT CHUTNEY.

NOTE :

Tastes good without onions also.

DIBBA ROTTI / MINAPA ROTTI

Minapa rotti served with Tomato chutney

INGREDIENTS :

• Green chilli + ginger paste : 2tspoons
• Idli batter                           : 1 bowl

FOR TADKA/ TALIMPU :

• Dry red chilli pieces  : 15
• Mustard seeds         : 1/2 tspoon
• Cumin                     : 1/2 tspoon
• Hing/asafoetida        : a pinch
• Curry leaves            : a few

METHOD :

 1. Prepare the idli batter similar to plain idli

  2. Heat 1 tbspoon of oil in  kadai, add red chilli pieces, mustard, cumin, hing, curry  leaves and saute for sometime until mustard seeds splutter.

 3. Add tadka, salt, chilli ginger paste to a bowl of batter & mix well.

 4. Heat 2 tbspoons of oil in a nonstick kadai & pour the batter.
 5. Keep the flame in sim and close with a lid.

 6. Wait for 10-15mins until the bottom turns into golden color & check inserting toothpick    which comes out clean
 7. Serve hot with chutney of your choice.

NOTE :

• Instead of tadka, you can directly add red chilli powder also
• Tastes good with batter prepared with idli rava & rice also
• Tastes good without fermentation of the batter also.
• Can cook with non stick, Indalium, (or) thick brass vessels.