AJWAIN RICE

INGREDIENTS:

Rice        : 1/3 cup

Onions    : Big(1)

Red chilli : 12 pieces 

Ajwain  : 1/2 tspoon

Garlic     : 10 pods

Cumin    : 1 tspoon

Mustard seeds : 1/2 tspoon

Curry leaves    : as required

METHOD :

• First cook 1/3 cup of rice and keep it aside.
• Heat 2 tbspoons of oil in a pan.

• Now add cumin, ajwain, garlic pods & fry till rawness disappears.

• Then add red chilli pieces. mustard, curry leaves & saute for a while till mustard seeds splutter.
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• Then add finely chopped onions & fry them in a low flame till golden brown appears.

• Now finally add prepared rice, salt and mix well.

NOW READY TO SERVE HOT.

TOMATO DOSA/ TOMATO ATTU

INGREDIENTS :

Tomatoes       : 1/2 kg

Rice                : 1/2 kg

Jeera              : 1 spoon

Ginger            : 1/2 inch piece

Green chillies : 8

Finely chopped onions : 1 cup

METHOD :

 

Soak rice for atleast 1 hr.

Add soaked and drained rice, tomatoes, jeera, ginger, green chillies & salt into a mixer & make a smooth batter.

Now add finely chopped onions to this batter.

This batter looks similar to dosa batter.

• Heat tawa, drizzle some oil & spread the batter in a circular shape.
• Now keep the flame to medium, fry the dosa on both sides.
• YUMMY & TANGY DOSA IS READY TO EAT........

NOTE:

• Tastes good with groundnut chutney...
• No water should be added, if needed add upto 1/4 cup of water.
• If dosa is not coming properly, add some rice flour to the batter and try.

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.

URAD DAL COCONUT DOSA/ NARIYAL DOSA

INGREDIENTS :

Urad dal            : 1/4 cup

Rice                  : 1/2 cup

Grated coconut : 1 cup

Green chillies    : 3

Jeera                 : 1 tspoon

Salt                    : as required

METHOD :

• Soak urad dal & rice for 2-3 hrs.

• Now, make a batter with urad dal, rice, grated coconut, green chillies, jeera, salt. 

• Adjust the consistency of the batter with water, it should be slightly thicker than the rawa dosa batter.

• Drizzle some oil on hot tawa & spread the batter evenly in a circular shape on tawa.
• Now keep the flame to medium, & fry the dosa on one side for 1- 2min & fold it. ( while turning, dosa may stick to the tawa).

HOT DOSA IS READY TO SERVE.

NOTE: Tastes good with tomato chutney or onion chutney.

CHAPATHI

  

INGREDIENTS :

Wheat flour: 1 cup

salt

oil : 1tbspoon

• Add wheat flour, salt, oil in a bowl & mix the flour by adding water, observe & don't add too much water, dough will be sticky ( 1 cup wheat flour takes 1/3 - 1/2 cup water).

• Close with a lid & keep it aside for 1hr - 2hrs.

• Knead the dough well with your hand & divide the dough into small portions, form a ball and press.

• Dust a ball with wheat flour & spread it into a round shape using a roller..

• Heat the tawa to hot, then keep the chapathi, flip it, when a few bubbles appear on the top.
• Sprinkle few drops of oil, turn it & fry with slightly pressing on the edges.
• Fry on both sides & store it in a hot box to keep it soft for long.

CHAPATHI IS READY..

BUTTERMILK DOSA/ MAJJIGA ATTU

INGREDIENTS:

Curd : 1 cup

Rice flour : 2 cups

Jeera/cumin : 1/2 tspoon

Ginger paste : 1 tspoon

Green chillies : 2; finely chopped

Salt : to taste

Oil

METHOD:

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• Prepare buttermilk with the curd and add rice flour, jeera, ginger paste, green chillies, salt & mix well to prevent lumps formation.
• To this add water & make slightly thicker consistency than rawa dosa.
• Sprinkle 1/2 tspoon oil on a tawa & spread the batter evenly & roast on both sides.
• Serve hot with coconut chutney

NOTE :

Ginger & chillies can be substituted with redchilli powder also.

METHOD 2

INGREDIENTS :

Curd            : 1 cup

Rice flour     : 2 cups

Jeera/cumin : 1/2 tspoon

Red chilli powder : 1 tspoon

Salt             : as required

Oil

METHOD :

• Prepare buttermilk then add rice flour, jeera, red chilli powder, salt and make a consistency like rawa dosa.

• Sprinkle oil on tawa and spread the batter evenly.
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•  

HOT DOSA IS READY

NOTE:

If dosa is not coming properly adjust it by adding extra rice flour.