Showing posts with label Dosa - Sambar. Show all posts
Showing posts with label Dosa - Sambar. Show all posts
Ingredients:
- Split Moong / Green Gram 1 Cup
- Onion 1
- Ginger 1 inch Piece
- Cumin Seeds 1 – 2 tsps
- Green Chiles 2
- Cilantro few sprigs
- Salt to taste
- Peel and mince the ginger.
- Peel and finely chop the onion.
- Remove stems, wash and chop the green chiles.
- Clean, wash and finely chop cilantro.
- Soak split moong in water for 1 1/2 – 2 hours.
- Strain the soaked moong dal and grind it into smooth paste with sufficient water.
- Thin out the batter if required with water to make a pourable batter and stir in required amount of salt.
- Heat a flat pan on medium high heat, apply a tsp of oil with back of a spoon.
- When pan gets hot, pour a ladle full of moong dal batter and spread it with back of the ladle into thin dosa.
- Immediately, sprinkle a big pinch of cumin seeds, a pinch of minced ginger, few chopped green chiles, a handful of chopped onion and chopped cilantro.
- Lightly press all the toppings.
- When bottom and edges of the moong dosa start to turn brown, carefully turn the dosa on other side.
- Reduce the heat a bit and cook on this side for a minute before removing from heat.
- Repeat the same with remaining moong dosa batter.
Ingredients
- Chopped fresh tender Lady’s Finger – 1 cup
- Sona masoori rice (raw) – 2 cups
- Blackgram Dal – 4 teaspoons
- Green chillis – 1-2 (optional)
- Ginger – 1″ piece(optional)
- Wash, chop tender lady’s finger into small pieces and soak the same with raw rice and Blackgram dal in water for about 3-4 hours as usual .
- Grind it in the mixer to a fine consistency adding water in steps to a fine consistency. The ground batter is as shown in the image below.(Use the same water for grinding the batter and also one may need additional water as well.)
- Add required quantity of salt and allow it to ferment overnight and the batter is as below.
- Place a dosa griddle on medium flame and apply a little oil to it. When heated rub it throughout the griddle and sprinkle a little water on the griddle. When dried pour a laddle of the batter on the tawa.
- Spread it to the required thickness with the help of the laddle and sprinkle cooking oil on the sides as well as in the middle.
- When crispy, serve hot with the chutney of your choice (See list of possible chutneys here). Yummmm !
Discription:To make it even simple one can even buy idli batter from the store, prepare chutney spicier than usual, mix it and prepare the idlis. As simple as it is. Any chutney should be fine. For different colors you could use tomatoes, coriander/mint, beets, carrots etc. The only thing is you have to make it spicier so that when mixed with the batter and steamed the spice is right.
Ingredients
- Idli batter (homemade or store bought) as needed
- Any spicy chutney as needed
- If you are using more than one chutney divide the batter in two or three bowls according to the number of chutneys you are using.
- Mix each chutney with the batter and combine it well. Taste the batter and check for salt and spice. If it’s not spicy enough add some chilli powder or ground green chilies. I added a spicy paruppu podi (dal powder which is mixed with rice) to increase the spiciness.
- Grease idli moulds with oil/ghee. I spray it with a non stick spray. You could choose to use either mini idli moulds or the regular ones. If you have only the regular size idli moulds, pour the batter, steam it as usual (for 10-15 minutes). After sometime remove the idlis from the moulds and cut each idli into 4 pieces. Mini idlis can be served as it is.
- Use a toothpick to skewer idlis, one of each color or arrange it in a platter.
Ingredients
- Idly – 3
- Onion – 1/2 chopped
- Carrot, beans, cabbage – 1 cup (chopped)
- Chilly chicken powder or red chilly powder – 1 tsp
- Garam masala - a pinch
- Pepper powder – 1/2 tsp
- Cilantro
- Salt
- Cut the idlies into whatever shape you want.
- Heat little oil and fry the onions and then add the chopped vegetables and cook until the veggies are done.
- Now add all the powders and finally add the idly pieces and mix everything together.
- Add salt and garnish with cilantro. Serve hot with a cup of tea or coffee.
Ingredients:
- Menthi gunda – 4tsp
- Sugar – 3tsp
- Gh
- Brinjals(small) – 8
- ee – 2tsp
- Tamarind pulp – 4 tsp
- Tomato puree – 2tsp
- Besan – 1tsp (for thickening the gravy)
- Mustard seeds – 2tsp
- Hing – pinch
- Curry leaves- few
- Menthulu – 1tsp
- Chana dal – 1tsp
- Urad dal – 1tsp
- Cumin seeds – 1tsp
- Mustard seeds – 1tsp
- Coriander seeds – 1tsp
- Red chillies – 4
- Oil – 1
- Wash and cut the stems of the brinjals.Then slit them from both the sides.
- Take menthigunda,salt,ghee and sugar and form a paste.
- Fill this paste in the slits of the brinjals.
- Then shallow fry them in oil till they are half cooked and keep them aside.
- In another pan take the tamarind paste and add 3 cups of water and tomato puree.
- Now put the brinjals in it and bring it to a boil till the water is reduced to half and the brinjals are cooked.
- Then add besan and boil for another 5 min. This consistency should be thick like sambar.
- Finally add the seasoning ingredients over the brinjals.
- This seems to be a little elaborate method but tastes great with plain rice and vadiyams.
