Split Black Lentil Dosa

Split Black Lentil Dosa - Healthy and delicious dosa/adai prepared from Split Black Lentil. Black lentil has many health benefits. Lentil has special benefits like energy to burn while stabilizing blood sugar, rich in dietary fiber; provide excellent important minerals like B- Vitamins and protein all with no fat.  What else, we require in breakfast! Follow the step-by- step photo recipe on how to make healthy split black lentil dosa.

 Ingredients:

Soaking Ingredients:

Sada Rice – 1 cup

Idly Rice – 1 cup

Tuvar Dal/Thuvaram Paruppu / Yellow Lentil – ¼ cup

Karuppu Ulantham Paruppu/ Split Black Lentil – 1/2 cup

Masala items for grinding:

Red chilies – 5 to 6nos

Curry Leaves – Few

Ginger – ½ inch piece

Jeera /Cumin Seeds – 1 tbsp

Pepper corn – 6 to 7nos

Hing/Asafoetida – ½ tsp

Salt – 2 tbsp

Oil 

Split Black Lentils

Method:

Step 01) Wash and soak both the rice’s together for 4 to 5 hrs.  And soak the tuvar dal for 1 hr and black lentil for 2 hrs.  Don’t over wash the black lentils and don’t discard the lentil skin.

Step 02) In wet grinder, grind the masala items first without adding water. Once it is nicely pulse down, add the soaked rice and use the soaked rice water to grind.

Step 03) Then add tuvar dal followed by black lentils. Grind it little bit coarse texture (i.e. not so rough or too smooth)

Step 04) Transfer the batter to a container/vessel and add salt and mix and beat nicely with your hand.  Allow the batter to rest for at least 2 to 3 hrs for fermentation. In summer season there is no need of fermentation.

Step 05) Heat tawa over medium flame, sprinkle few drops of water on tawa, if they sizzle, it is ready for Dosa. Take ladle full of batter pour it on center of tawa and then just rotate the batter to take shape of round. Pour 1 tsp of oil around edges of dosa and flip and cook on both side of dosa till surface turns to light golden brown.

Tips for fermentation of batter in cold season

In summer season, you can make immediate dosa after grinding.  But, in cold season it is bit difficult to ferment. Temperature is very important factor for fermentation.  Here are some tips, you can follow:

     01) Reserving the soaked water of rice and dal and using the water while grinding helps to fermentation. Reason, the starch of the rice is quickly consumed by the bacteria.

     02) Nicely rotate and beat the batter with your hand, speed helps the batter to aeration. Hand has the microbes that are the starter for fermentation. (Find out in your home, who has better bacteria in hand and tell them to mix the batter for u. Luckily my hand has!  :))

     03) Place the batter container under some wooden mat. Wood also releases some sort of light heat. 

     04) Or in the oven, just turn light on, light energy converted in to heat energy.

     05) Take big vessel filled with 1/4 level of Luke warm water and then place the batter container/vessel in it.

        

     06) ¼ tsp of yeast dissolved in ¼ of warm water and pour that mixture into batter and mix nicely.

     07) If nothing above works... baking soda does the magic. 

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Pumpkin Dosa

My family is big fan of dosa. So, I try to prepare all types of dosa varieties. This is one jewel in the crown. This is delightfully spicy dosa from Pumpkin. Yes, can prepare dosa from pumpkin too. Compare to regular dosa, it has mild spicy taste from red chili and pepper corns and nice aroma from cumin seeds.  Learn how to make delicious super special Pumpkin Dosa.

Ingredients:

Pumpkin – 7 to 8 long pieces

Salt to taste

Oil

For Batter:

Boiled Rice – 1 cup

Raw Rice – ½ cup

Cumin Seeds / Jeera – 1 tbsp

Whole Red chili/ Akka Lal Mirchi – 3 to 4 nos.

Pepper corns – 2 tsp

Method:

Wash them nicely and soak all the above batter ingredients in water for about 4 to 5 hours.  

After soaking, grind them in to a mixer grinder until smooth batter

Add the cooked pumpkin pieces and grind with batter. (As raw pumpkin skin is very hard to cut with knife, it is better to cook this vegetable in microwave for about 5 minutes. Let it cool and it becomes very easy to remove the outer skin, and then chop them into smaller pieces.)

Transfer the batter in to a big vessel/container add salt and mix it well. The consistency of batter should be neither too watery nor regular dosa batter thickness. You can prepare the dosa instantly. It tastes even better if it is fermented.

Heat dosa tawa over medium flame once it is hot enough add one tsp of oil and wipe with potato piece (cut the potato in to half, insert the knife on half piece of potato and wipe on surface of hot tawa.) Follow this process before and after making each dosa. This trick works each time and dosa comes out easily.

Pour the batter on tawa from edges towards center as thin as possible to make big circle. Shake over ½ tsp of oil around edges of dosa and cook till dosa turns to light brown color

Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying.

Serving: Serve dosa with any of your favorite chutneys like: Coconut Chutney, Onion tomato chutney and mint chutney. 

Check out our other Dosa varieties: 

Masala Dosa,

Mysore Masala Dosa,

Poha/Aval Dosa, 

Instant RavaDosa, 

Vegetable Cut Dosa,

 Adai,

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RAGI SEVAI / RAGI SEMIYA | FINGER MILLET VERMICELLI UPMA - INSTANT !!

This is yet another stunning recipe from Finger millet/ Ragi. As you all aware,  

We can prepare from Ragi all kinds of dishes like Dosa, Idli, Rotti, Porridge, Cake, Puddings, Laddu and Cookies. Here is one such super healthy breakfast - Ragi Sevai/ Ragi semiya upma which you can prepare quick and easy and comforting. Apt for diabetic and calcium deficient people. This dish can be served as breakfast or light dinner. I have used brand - Anil semiya/Instant vermicelli. 

Add caption

Ingredients:

Ragi semiya  - 2 cup

Onion – 1 Medium

Green Chili – 1 no.

Oil – 1 tbsp

Salt to Taste

Seasoning:

Mustard Seeds – ½ tsp

Urud Dal/ White lentils – ½ tsp

Curry Leaves –Few

For Garnish:

Grated coconut – 1 tbsp

Fresh coriander leaves – 1 tbsp

Method:

Add one cup of water in a pan and bring water to boil

Add the ragi semiya and cook for just one minute. And switch off the gas. Don’t cook more than one minute. It will be mushy and will turn as paste. The timing may vary from brand to brand so please check the package for instruction. 

Strain the semiya and wash with cold water once. Leave them in strainer for 3 to 4 minutes, to ensure complete drying.

Heat a tbsp of oil in a pan in medium flame. Add seasoning seeds and allow them to crack then add onions, green chili, curry leaves, salt and fry till onion turns to slight pink

Add cooked ragi semia and mix it gently and make sure evenly coated with onion mixture and turn off the gas

Garnish with coconut grated and coriander leaves.

Check out our other recipes on Ragi/ Finger millet/ Nachini.

Ragi Mudde and Soppina Saaru/Huli 

Finger Millet Pancake/ Ragi Rotti - Authentic and Instant 

You can also prepare from rice vermicelli in many flavours like Lemon semiya, Tamarind Semiya, Spicy coconut semiya. Will post the recipes soon.

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Mysore Masala Dosa

Mysore Masala Dosa, as it implies itself, it is an authentic dish from Mysore cuisine. Yes it is different in taste than the regular Masala Dosa. The dosa batter is prepared by mixture of 2 types of rice, flattened rice and Bengal gram not used the Urud Dal/ Black gram. This batter gives the different taste and awesome rich color to the dosa. The Special touch  is smearing red chutney over dosa and covering with potato curry topping with butter makes it irresistible taste. Learn how to make this authentic dish by following the given step by step recipe.

Batter Ingredient  & Method

                                                                                                                                             

Boiled Rice – 1.5 cups

Raw Rice – ½ cup

Flattened Rice/Aval/Poha – 1 cup

Chana Dal/ Kadalai Paruppu/Bengal Gram Split – 2 tbsp

Methi/ Fenugreek Seeds – ½ tsp

Salt to Taste

Method:

Step 01) Soak both rice, kadalai paruppu and methi together for 5 to 6 hours

Step 02) while grinding, add salt and washed aval/poha and grind it nicely

Step 03)  Keep it overnight for fermentation.

Red Chili Chutney Ingredients:

Whole Red Chilies – 6 to 7 nos.

Garlic Flakes – 3 to 4 Nos.

Onion chopped – 1 tbsp (optional)

Roasted Gram/ Pottu Kadalai – 1 tbsp

Salt to Taste

Method:

Step 01) Soak the red chilies in warm water for 10 minutes

Step 02) Add all above ingredients into a mixer jar blend it for a minute and then add the soaked chilies and blend till smooth paste

Potato Masala Ingredients:

Potato – 2 to 3 nos (big)

Onion – 1 big size

Ginger grated – ½ tsp (optional)

Green Chilies – 2 to 3 nos.

Curry Leaves - Few

Turmeric Powder – ½ tsp

Salt to Taste

~ For Seasoning:

Mustard Seeds – 1 tsp

Bengal Gram Split – 1 tsp

Method:

Step 01) Boil the potatoes in microwave or in pressure cooker. Let them cool and then peel the outer skin and smash it moderately, not so smooth paste nor so big bite size chunks

Step 02) Add turmeric and salt to the potato and mix it nicely

Step 03) Heat a pan with 1 tbsp of oil, add mustard seeds and Bengal gram split allow them to splutter

Step 04) Add onion (chop them into lengthwise instead of dice for this sabji) and fry them for a minute

Step 05) Add ginger (optional), chopped green chilies and curry leaves and fry them till onion turns into pink (don’t fry the onion to much)

Step 06) Add potato and mix it nicely for 2 more minutes and turns off the gas

How to Make Dosa:

 Step 01) Heat a flat frying pan, spread batter as a thin round. Add a teaspoon of cooking oil/ghee(clarified butter)/butter to one sides of the Dosa.

Step 02)  Turn into other side, slight cook and take one tbsp of red chili chutney and spread over the dosa

 

Step 03) Place the potato masala sabji in center of the dosa and cover it as per pic.

 

Serving: Serve with coconut chutney or onion tomato chutney and for extra spiciness you can serve red chili chutney too. Enjoy the authentic style of Mysore Masala Dosa.

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Kuli/ Kuzhi Paniyaram Spicy and Sweet

In Tamil Kuli/Kuzhi means hole. A dish made by steaming a rice batter in a hole. Traditionally the batter used is the same as that for idli or dosa batter. But idli batter consumes lots of oil using a mould and as a diet conscious our family doesn't like too much oil, so my MIL tweaked a bit in batter recipe and it just need few drops to cook this wonderful Kuzhi Paniyaram South Indian breakfast dish. You can prepare spicy and sweet version of kuzhi Paniyaram. Here I am sharing both the recipes.

Ingredients for Spicy Kuzhi Paniyaram Batter:

Pachai Arisi/Raw Rice – 1 cup
Puzhungal Arisi/ Par Boiled Rice – ½ cup
Aval/Poha/Flattened Rice – ¾ cup
Salt to taste









For Masala Ingredients:

Onion (chopped) – ½ cup

Green Chili (chopped) – 2 nos.
Fresh Coriander Leaves/Cilantro – ½ cup chopped
Curry Leaves - few
Soaked Pasi Paruppu /Mung  Dal/ Split And Husked Green Gram – 2 tbsp
Soaked Kadalai Paruppu/Chana Dal/Bengal Gram split – 2 tbsp
Magali Kizhangu / Decalepis  - 2 tbs chopped (optional)

(Magali Kizhangu - is a plant whose root is used in ayurvedic medicines and also used in pickles)

Ingredients for Sweet Kuzhi paniyaram Batter:

Pachai Arisi/Raw Rice – 1 cup
Puzhungal Arisi/ Par Boiled Rice – ½ cup
Aval/Flattened Rice – ¾ cup
Vellam /Jaggary (Indian sweetener like sugar made from sugar cane juice-Available in Indian store)
Salt to taste







Method:
Step 01) Soak the batter ingredients in separate container for 4 to 5 hrs except flattened rice. While grinding wash the flattened rice/aval twice and add it to the blender (aval/poha is a very soft in texture no need of long time soaking)

Step 02) Add all above spicy masala ingredients to a batter and mix it well

Step 03) for sweet batter add the crushed jaggery powder in the end while blending

Step 04) Keep both the batter for fermentation overnight

Step 05) Heat a non stick kuzhi paniyaram pan and add few drops of oil in each molds

Step 06) Once the oil is slightly hot add a batter in each hole as per your preference of spicy and sweet batter.  Cover with lid so that it cooks evenly and much faster with a pressure

 

Step07) Flip/turn the kuzhi paniyaram through a knife and cook the other side till it gets golden color (approximately it will take 2 to 3 minutes to cook on each side) once you turn, no need to cover with lid 

Serving: Serve with coconut chutney

Note: 

• Always cook in low flame to get golden color else it will burn much faster
• You can add fried coconut pieces to get more crunchiness
• You can also use shallots instead of regular onion
• If you want to use veggie then grated carrot would be a good option

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Kerala Style Idiyappam / String Hoppers

Idiyappam (e-di-ap-pam) is a traditional South Indian cuisine served as a main course at breakfast or dinner with vegetable stew, sweetened coconut milk, and curry like potato, peas masala and even with non-vegetarian curries.  Very simple ingredients and it is very quick and easy to prepare. You can also use wheat flour, finger millet flour (Ragi) instead of rice flour. 

Ingredients:

Rice Flour – 1.5 cups

Salt to taste

Water

Oil – 1 tbsp

Locally it is also known as Nool Puttu in Kerala and in the coastal areas of Karnataka as "Semige".

Method:

Step 01) Heat a pan with cup of water and add salt, oil and allow them to boil. When it starts bubbling turn off the heat and add rice flour and keep mixing to make a dough.

 

Step 02) To prevent from dryness cover the dough with a wet cloth. Pinch an orange size portion from the dough form a little longer roll and place it in the presser, press the dough on greased idli plate and repeat the same procedure till you use all the dough.

 

Step 03) Steam it for 7 to 8 mins. (Without whistle) in pressure cooker.

Note: Instead of step 1, you can directly knead the dough like chapati. Use  the roasted rice flour, salt and oil adding boiled water little by little knead the dough and let them sit for 10 mins. And cover the bowl with a plate or muslin cloth.

Serving:  Serve with Vegetable Stew, Coconut Milk or any other spicy curry.

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