Ingredients:
1 Cup Raw Rice
2 Raw Banana
2 Green Chilies, Chopped finely
1 Onion, Chopped finely
4 Sprigs Coriander leaves, Chopped finely
Oil for Roasting
Salt to taste
Method:
Soak Rice for 4 hours. Peel the Banana and dice them. Grind Rice, Banana and Salt to a batter. Add Green Chilies, Onion, Coriander Leaves and mix well.
Time Required: 25 Minutes + Soaking Time + Fermenting Time
Makes: 4
Ingredients:
4 to 6 big spoons of Dosa Batter
1 Cup Menthya / Fenugreek leaves, Chopped finely
1 Onion, Chopped finely
1 Carrot, Grated
2 Green Chilies, Chopped finely
Oil for roasting
Salt to taste
Method:
Mix everything together. Heat a griddle and pour a ladleful of batter and spread it thick in a concentric circle either by hand or by the back side of the spoon. Sprinkle Oil and roast for a minute. Flip the Dosa and roast again. Serve hot with Chutney, Vegetable Kurma , Chutney Pudi or Vegetable Sagu.
Originally posted 2009-10-15 20:33:17. Republished by Blog Post Promoter
Steamed cakes prepared using Semolina and finger millet. An ideal and filling breakfast.
Time Required: 40 Minutes
Serves: 4
Ingredients:
2 Cups Rawa/Semolina
2 Cups Ragi / Finger Millet flour / Nachni
4 Cups Curds
A pinch of cooking Soda
1tbsp Oil
1tsp Mustard Seeds
Few Curry Leaves
1tbsp Kadalebele/Bengal Gram
Salt to taste
Method:
Heat Oil and add Mustard Seeds and Bengal Gram. When Mustard seeds starts to splutter and Bengal Gram turns pink add Curry leaves. Remove from heat and keep aside. In a mixing bowl mix Rawa, Ragi flour, Curds, Salt and Soda. Add the seasoning and mix well. Leave it aside for 20 minutes. If the mixture is very thick add ½ cup water.
A wholesome meal prepared using beaten rice and split green gram.
Time Required: 25 Minutes
Ingredients:
1 Cup thick Avalakki / Beaten Rice
½ Cup Hesarubele / Green Gram Split
1 Lemon sized Tamarind Ball soaked in water
½ tsp Jaggery
4 tsp Bisibelebhath Powder
2 tsp Oil
¼ tsp Mustard Seeds
A pinch of Asafoetida
¼ tsp Kadalebele / Bengal Gram
¼ tsp Uddinabele / Black Gram Split
¼ tsp Turmeric Powder
Few Curry Leaves
Salt to taste
Method:
Soak Avalakki in water for 5 minutes. Sieve and keep aside. Cook Hesarubele until soft and add Tamarind water, Jaggery, Bisibelebhath Powder, and Salt. Add Avalakki and mix well. Check the consistency and add a cup or two of water if it is too thick.
Heat Oil in a separate kadai, add Kadalebele, Uddinablee and when they turn pink, add Mustard seeds and when they splutter, add Asafoetida, Turmeric Powder, and Curry leaves. Add this to the Avalakki and mix well.
Also known as Puda in Gujrathi, this is healthy and tasty dish prepared using Gram flour.
Time Required: 20 Minutes
Ingredients:
2 Cups Gram Flour
1 Tomato
1 Onion or ½ Cup chopped Spring Onion (leaves and bulb)
¼ Cup Chopped Coriander Leaves
2 tsp Chili Powder
1tsp Jeera Powder
1tsp Olive oil or any other vegetable refined oil
Salt to taste
The best part of summer is the availability of Mango. Mango whether ripe or raw can be used in a myriad of dishes. This dosa is one of them.
Time Required: 20 Minutes
Ingredients:
1 Cup Ripe Mango pulp
1 Cup Maida / Refined flour
½ Cup Cornflour
2tbsp Sugar
1tsp Cardamom Powder
½ cup grated fresh Coconut
Few cherries chopped for garnishing
A pinch of Jakai / Nutmeg
Ghee for roasting
A pinch of Salt
Milk as required
South Indian pancakes with Onion toppings. The aroma that arises while preparing this Dosa is sure to increase the hunger pangs of everyone at home.
Time Required: 20 Minutes + Soaking and Fermenting Time
Ingredients:
1 Cup Raw Rice
1 Cup Boiled Rice
½ Cup Urad Dal / Black Gram Split
1tsp Methi / Fenugreek Seeds
3 Onions, Chopped finely
4 Sprigs of Coriander leaves, Chopped finely
2 – 3 Green Chilies, Chopped finely
2tbsp Sesame Seeds
Oil for roasting
Salt to taste
