Showing posts with label soft. Show all posts
Showing posts with label soft. Show all posts

Sunday, April 26, 2020

Soft and Spongy Set Dosa

Dosa or Dose is one of the favourite food of many and even me.  Though we do prepare dosa regularly, we still long to eat dosa. Crispy or soft, crunchy or thick butter or ghee or plain Dosa is one of the favourite food for me. Here I have prepared Soft and spongy Set dosa and I am sure you all will definitely like it and do try this method.

It is simple and remember it has to fermented well to get the good texture.
I have used Urid dal, dosa rice (raw), Avalakki/poha and methi seeds.
Urid dal is loaded with fiber and protein. It is said idli or dosa is one of the best breakfast food that provides energy and one would stay healthy and strong.
Let us see the recipe now :

Ingredients :

Raw Rice : 2 Cups
Urid dal : 1/2 Cup
Methi /Fenugrik seeds : 1 Teaspoon
Avalakki/Poha/Aval : 2 to 3 handful. (Thick or thin)
Salt : As required

Method :

1. Wash and soak raw rice, methi seeds, urid dal together or separate for 3 to 4 hours.
2. Soak Avalakki separately in a bowl. Add warm water. (Do not add boiling water).
3. Grind it with required water and put it in a big bowl.
4. Add salt and mix it  well. Let it ferment well. (Over night).

5. Next morning mix the batter and keep it ready to prepare dosa.
6. Keep a pan on the fire and heat. Sprinkle some oil on top and clean it with a tissue.
7. Take a ladle of dosa batter and put it on the hot tava. (Let it be on l ow flame).

8. Sprinkle some oil on the top, cover and cook. (medium flame).

9. Turn the other side and cook for 30 seconds or little more.

10. Take it out and serve with your choice of side dishes.

11. Repeat the same and prepare set dosa.

12. Hot, soft and fluffy dosas are yummy to have.

Note :

I have used grinder to grind. If you are using mixi use little more urid. (one or two handful). Optional.
Use of ghee adds to the taste. While cooking add very little oil and then use ghee on the top.
While pouring the batter the pan should be very hot.Then reduce the heat.
Time : Soaking time : 3 to 4 hours + grinding time 15 to 20 minutes + fermentation : over night or 6 to 7 hours. Preparation and eating  Your choice.

Tuesday, July 16, 2019

Ragi Moong Dal Dosa

Ragi is one of the wonderful millet which is gluten free. I have used ragi flour and moong dal and prepared yummy dosa and it is with out fermentation. No Soda or No Eno and it is one of the healthy dish you need to add it your diet.

Ragi Moong dosa is good for people who wants to diet. it is also diabetic friendly. Ragi provides vitamins and minerals and moongdal boost energy and helps to keep your tummy full for a long tim.
I have used ragi flour, moong dal, very little pepper pods and handful curry leaves.
You can prepare dosas as soon as you grind the dosa batter. No need for the batter to be fermented. Good for all age group and is very digestive to all age group.
Let us see the recipe now :

Ingredients :

Moong dal : 1 Cup full
Ragi flour : 1 Cup full
Pepper Pods : 6 to 8.
Curd or butter milk : 1 Small cup
Curry leaves : Handful.
Salt : As required

Method :

1. Wash and soak moong dal for an hour. Grind it with curry leaves and pepper pods.

2. Add little water to ragi flour and mix it well. Add this mix to mixi jar and churn for 2 to 3 minutes.
3. Take it out from the mixi jar to a big bowl. Add required salt and a cup of curd/butter milk.

4. Mix the batter nicely and keep it aside.
5. Keep a pan on the fire and heat. Clean it with a clean kitchen tissue.

6. Let the pan be on lower flame. Take out a ladle full of moong - ragi dosa batter and spread it on the pan/tava.
7. Sprinkle some oil on the top. Cover and cook on medium and low flame.
8. Turn the other side and cook for a few seconds.

9. Ragi - Moong Dosa is ready to serve.

10. Serve with your choice of side dish.

Note :

Add little water to grind. If the batter turns watery, add little more ragi flour or rava/semolina.
Dosa might turn bit hard. Adding water and mixing the ragi flour just before adding to mixi, helps to grind the batter nicely. Adding pepper pods and curry leaves to dosa batter is optional. They do help to reduce the gas formation of the food. Adding curd to the batter helps to soften dosa.
Time : 1 hour for soaking moong dal + grinding 5 minutes + Dosa preparation 10 minutes.
Serves : 2 to 3.

Saturday, March 23, 2019

Cucumber -- Millet flour Pesarittu / Dosa

Pesarittu is a type of dosa, prepared using moong dal. Pesarittu or green gram dosa is very famous in Andra Pradesh. But now a days you can get Pesarittu in most of the places in the world.
Just check this recipe and try it out. YOU are going to say  " Wow ", I am sure.
This time Pesarittu - Moong dosa is a combination of moong dal, millet flour / Jolada hittu /Sorghum and cucumber.

Ready to serve Cucumber - Millet Pesarittu /Moong Dosa

As I said this Pesarittu is very famous in Andra Pradesh, may be because it is so hot there and moong dal or whole moong helps the body to keep cool.
When I think of Pesarittu , I do remember the experience we had when we first visited Hyderabad. My first son Ravi got his first job in Satyam which was very famous and one of the top software company. So we wanted to visit him and spend some time with him. Since he was living alone and not much of facility to cook at home we had gone to one of good hotel near by his house. I think it is Chutneys. Chutneys are the big chain of hotels and the food was really good I should mention here.
We were going through the Menu card and I saw a dish name as
" CHIEF MINISTER PESARITTU ". I was wondering how it might be. Even Ravi did not know the clue about the dish, though it mentioned Pesarittu. We ordered and there it came a big Pesarittu filled with Upma. It is just like filling Potato Palya in Masala Dosa. Uppittu/Upma was kept and Pesarittu was folded. After seeing Uppittu inside we started to laugh and could not control it. By the we were all almost full after eating so many idli, dosa, uppittu, kesari bath, Vada etc. So my self and Ravi gulped the whole dosa with Uppittu and believe me until 5 in the evening we never felt hungy. It was so heavy and full.
Coming back to This Dish Cucumber - Millet Pesarittu is one of the healthy, aromatic and healthy.
It is good for breakfast, as snack or even dinner. Try and enjoy then let me know your opinion.
Using millet helps the diabetic and diet friendly people. Use of jeera, peeper, curry leaves, ginger  adds to the healthy point of view and green chilly can be avoided if you are not keen to use. Now a days they say green chilly helps to digest food easily.
Let us see the recipe now :

Ingredients :

Moong Dal : 2 Cups
Millet /Jola /Soghum flour : 1 Cup
Cucumber : 2 ( Small type )
Ginger : An inch
Curry leaves : One handful
Coriander leaves : One handful
Black Pepper : 5 to 6 pods
Green chilly : 1
Salt : As required
Cooking Oil : 3 to 4 Tablespoons

Method :

1. Soak Moong dal for 1 hour and drain out the water.
2. Wash and cut green chilly, curry leaves, coriander leaves and ginger ( remove the outer layer
3. Wash and remove the outer layer of cucumber ( You can use the cumber peel for chutney) and cut into small pieces.

4. Put millet flour in a big bowl, add a glass of water and mix it well. ( Just enough water to mix).

5. Now grind moong dal, curry leaves, coriander leaves, cut green chilly, cut cucumber pieces and ginger.

6.Use water if necessary. Cucumber leaves out the water and is enough for grinding.
7. Add millet flour batter to moong mixture and grind it for 2 to 3 minutes. Add salt and churn for a minute.

8. Shift the batter to a big bowl.  Add water if required.

9. Keep dosa pan on the fire. Add little oil on dosa pan. Clean it out completely with a kitchen tissue.
10. Reduce the flame to low. Take a ladle of Cucumber- Millet flour Pesarittu batter and spread it on the tava in circle shape.
11. Now increase the flame to be medium. Put some oil on the top of dosa/Pesarittu.
12. Turn the other side to cook. Cook for another 1 minute and remove dosa from the pan and serve with side dish you have prepared.

13. Cucumber - Millet dosa Pesarittu is ready to serve.

14. Serve with the side dish you have prepared.

Note :

Use only required water when you grind. Mixing millet flour with water helps to mix the flour with moong batter. Use of jeera and pepper helps to avoid gas in the food. Adding millet flour is a healthy option. Adding cucumber helps the dosa to be soft and nice.
Time :
Soaking time 1 hour + grinding 5 Minutes + Preparing dosa 30 minutes.
Serves : 3 to 4 .

Saturday, December 15, 2018

Urid dal - Rava - Avalakki Dosa.

Dosa ir Dose is one of the best breakfast or snack food for South Indians. Varieties of dosas are there and we do enjoy each variety of dosa.
Here is Urid dal - Rava - Avalakki dosa. Urid dal is full of protein and good for all age group.

I have used medium sized Semolina/Rava and Avalakki which helps the dosa to be soft and fluffy. Also it adds colour to dosa when the batter is fermented.
Urid dal dosa is good for all age group and it is diabetic friendly. Even the people who diet can enjoy eating this dosa.
You can prepare dosas as soon as you grind the batter. It is soft and taste good with urid dal aroma. But fermented dosa batter adds to the taste, colour and crispness to dosa.
Let us see the recipe now :

Ingredients :

Rava /Semolina : 2 1/2 Cups
Urid dal : 1/2 Cup
Thin Avalakki / Poha / Aval : 2 to 3 Handful/ Nearly 1/2 Cup
Salt : To Taste

Method : 

1. Wash and soak Urid dal for 2 to 3 hours.
2. Soak thin Avalakki separately.
3. Grind urid dal and avalakki together with required water.
4. Mix rava with required water and add it to urid dal and churn for 2 to 3 minutes.
5. Remove it from the mixi jar to a big bowl and add salt.

6. If you are preparing dosa with out fermenting the batter, Keep the batter aside for 10 minutes.

7. Keep tava on the fire and sprinkle some oil on the top.
8. Clean it with a clean tissue.
9. Take a ladle of dosa batter and spread it in circle shape. Keep the flame low while spreading the batter.
10.Put some oil on the top and let it cook on low and medium flame.
11. Turn the other side and cook for 10 to 20 seconds.

12. Dosa is ready to serve. Serve it with side dish you have prepared.

13. Repeat the same and prepare rest of the dosas.

14. You can also ferment the batter and prepare dosa and enjoy. 

Note :

Add only required water while grinding. If the batter turns watery add some more rava to the batter and mix it well. Fermenting the batter helps the dosa to be crispy. It adds colour to dosa. If you add rava to grind do not grind it for a long time. It does not taste good and it turns watery.
You can also add rava with out grinding it. ( Optional ). Grinding rava along with urid batter helps the rava to be mixing it well. I have used whole urid.
Time :
Without fermentation :
Soaking urid dal 3 to 4 hours and preparing dosa : 20 Minutes. Total 3 hours 20 minutes.
With Fermentation : Another 5 hours .

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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