DOSA AND IDLI VARIETIES
DOSA AND IDLI VARIETIES
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Ingredients:
Black gram dal 1 cup
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Method:
Soak black gram dal for 4 hours. Grind smoothly by adding little water. Keep aside. Wash idli rava in warm water. Mix it with the ground black gram paste. Add salt. Cover the lid and keep this mixture for whole night. If the weather is warm it will ferment, otherwise add little yeast. It will double in quantity, so be sure to fill only 1/2 of the container. Next day beat the batter well. Grease idli plates with oil and pour the batter. Repeat it with all the idli plates. Then place this idli stand in a pressure cooker and steam cook for 12-14 minutes, without putting vent in a medium flame. If you don't have idli stand then, pour the batter in any greased container of the pressure cooker and follow the above procedure. After cooking cut it into desired shape. (Remember, while cooking don't put vent on the pressure cooker. Idli should be steam cooked). Serve with Sambar and Chutney. Decoration: After pouring batter into idli plates, sprinkle grated carrot and fresh green peas on top of each idli. You can also add little turmeric powder and pieces of cashew nuts to the batter for different taste.
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Ingredients:
Rice(not basmati) 2 1/2 cups
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Method:
Soak rice, black gram dal and chana separately for 4 hours. Grind all together by adding water. Grind till it becomes very fine paste. Batter should not be very thick. It is like semi-liquid. Add salt.
Usually to make dosa griddle is used. Grease the griddle with peanut oil or any other oil.If you don't have this, use non-stick pan. Heat it and pour one ladle full over the griddle and spread the batter from the bottom of the ladle evenly making circles. Drizzle oil or butter around the edges of dosa. Cover the lid. Once it is cooked spread butter and garlic chutney on the top. Take metal spatula and remove from the griddle. Usually if you cover the lid, there is no need to turn it over and cook other side. Serve it hot with sambar or any type of chutney and batata palya. You can also fill this potato palya inside the dosa while removing from the griddle.
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Ingredients:
Black gram dal 1/4 cup |
Method:
Soak black gram dal for 4 hours. Grind it finely by mixing water. Mix rice flour or all purpose flour,semolina and salt. Add water or buttermilk to make desired batter consistency. Then add finely cut chillies, coriander leaves and onions and mix well. Then make dosa on the non stick tawa or griddle. Serve with khobbari chutney and sambar.
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Ingredients:
Rice 2 1/2 cups |
Method:
Soak rice, black gram dal and poha separately for 4-5 hours. Also along with it soak cumin seeds and poha for 45 minutes. Grind all ingredients and make fine paste. Keep the batter whole night and make dosa. For detailed procedure see masala dosa. Serve with batata(potato) palya and chutney. Variation: You can substitute poha with soya beans or any other type of white beans.
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Ingredients:
Rice 2 cups
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Method:
Soak rice and dal for 4 hours. Peel cucumber and cut into small pieces. Grind rice,dal and cucumber pieces together adding desired water to make fine batter. Add salt and mix nicely. For this dosa there is no need to ferment, so just keep covered for 2 hours. Or if you want immediately, just make dosa. Also this dosa is made in a different way. Heat the griddle. Drizzle with oil. Take one hard paper like invitation cards, fold it in the middle and keep aside. Pour one full ladle batter on the griddle, then with the help of folded paper make it evenly as thin as possible. Cover the lid for few seconds. Then remove with spatula carefully. Beautiful thin white soft dosa is ready. But to make this kind of dosa all you need is experience. Serve with coconut chutney or red chilli chutney or simply with fresh butter and batate palya. Note: Only certain variety of cucumber is good for dosa. All may not give good results.
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Ingredients:
Rice(not basmati) 2 1/2 cups |
Method:
Keep the batter for whole night. Next day add turmeric powder chopped onions , green chillies and finely cut tomatoes to the batter. Prepare dosa as usual. Serve it with chutney.
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Ingredients:
Rice flour 2 cups |
Method:
Mix all the ingredients(except oil) in warm water. Knead well to make soft dough. Then take butter paper or thick glossy paper. Pour 1 tsp oil on it and spread it with your hand. Take a lemon sized ball of the dough and pat it on the paper with hand like roti. Spread little oil on top of it. Then carefully place the prepared roti on the tawa, (butter paper on the upper side) and immediately remove butter paper slowly. If you feel uncomfortable with it, then make thick rotis and take it on your palm and place it on the tawa. Cook well on both sides till golden brown. Follow the same procedure with the remaining dough. Traditional method: Grease the tawa and your palm very well. Then with your palm pat rotis directly on the tawa. Place tawa on the stove and cook well. [You can also pat rotis on banana leaves to get thin thalipettu. It is easy to put on tawa also.] Spread little butter on hot thalipettu and serve it with any chutney. Variation: You can also add grated cucumber (except onions) to the ingredients mentioned above and follow the same procedure. This thalipettu will be very soft and tastes differently because of the flavour of cucumber. |
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Ingredients:
Black gram dal 1 cup |
Method:
Soak dal for 2 hours. Grind it into a fine thick paste by adding salt. Use little water while grinding. Mix curry leaves, coconut pieces, coriander leaves and chilli. Heat oil in a kadai.Take small balls out of the mixture, flatten it in your hand. Make a small hole in the middle and fry until golden brown. Immediately after frying, put these vadas in a plain water. Then press out vada in between palms and keep aside. Follow the same procedure for all vadas. Arrange vadas at the base of the bowl. Pour enough fresh yogurt to cover the vadas. Soak it in yogurt for 10-15 minutes. Drizzle some tamarind chutney on it. Garnish with chopped coriander leaves. Refrigerate for 3-4 hours. Serve chilled.
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Ingredients:
Wheat flour 2 cups |
Method:
Cook spinach leaves(palak leaves) smoothly. Take wheat flour, add cooked spinach leaves, garlic paste, ginger paste and finely cut chillies. Knead well by adding desired water and salt. At the end add oil and knead nicely. Make small balls and roll out small rotis. Place these rotis on tawa and cook both sides by adding little ghee. Serve hot parathas with any gravy. Variation: Aloo paratha can also be done in the same way. Mix mashed potatoes,salt and pepper powder. Make small balls. Take small balls of dough in hand and flatten it. Fill potato balls in it and make rotis. Place it on the tawa and cook nicely by smearing little ghee on both sides.
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Keep covered for at least 6 to 7 hours or whole night. So that it
will ferment. Once it has risen, stir nicely and be ready to make dosa.
Soak rice, black gram dal and chana separately for 4 hours. Grind
all together by adding water. Grind till it becomes very fine paste. Batter
should not be very thick. It is like semi-liquid. Add salt.