Erra Kaaram Dosa

When Pratibha published this recipe a week ago, I had the burning desire to try it out. The photos also made my interest grow. I tried this recipe last weekend. Everybody in my home liked it. We had this for breakfast for two days.

Dosa:
Ingredients:
Sona Masoori Rice - 4 cups
Urad dal - 1 cup
Poha - 1 cup
Moong dal, Tuvar dal, chana dal - 1 cup (each 1/3 cup)
Fenugreek/Methi seeds - 1 tsp.
Salt (to taste)

Erra kaaram chutney (red chutney):
Ingredients:
Onions - 2 (diced)
Garlic - 2 big pods
Red chilli powder - 1 tsp (I used Kashmiri) or 3-4 red chillies
Tamarind pulp - 1.5 tsp.
Salt (to taste)
Sesame oil/ghee - 1 tbsp.
Mustard seeds - 1/2 tsp.

Chutney dal powder:
Ingredients:
Pottukadalai/chutney dal - 1/3 cup
Garlic - 1 big pod
Salt (to taste)

Method:
Wash and soak dals, rice and methi seeds for 8 hours. Soak poha before 1 hour of grinding.
Grind into a smooth batter in a wet grinder.
Mix salt and ferment overnight or for 8 hours.

For erra kaaram chutney:
Grind onions, garlic, red chilli powder, tamarind pulp and salt into a smooth paste. If you don't like the raw smell of this chutney, saute all the given ingredients for chutney in oil and grind. Temper the mustard seeds and mix with chutney.

For chutney dal powder/podi:
In a dry jar add dal, garlic & salt and powder them.

For dosa:
Take a ladleful of batter and spread on a medium-hot tawa and sprinkle oil on the sides. Cook on both sides. Place the dosa on the plate and spread the red chutney all over the dosa and sprinkle chutney dal powder, ghee (optional). Serve immediately with chutney or without chutney.
Continue this process with the remaining batter.

Sent off to "Bookmarked Recipes-Every Tuesday" event.

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Moong Dal Dosai/Dosa

Ingredients:
Moong dal - 2 cup
Raw rice - 1 cup
Coriander leaves - a medium bunch
Ginger - 3/4 ""
Onion - 1 (sliced)
Green chilli - 2 to 4 or (according to your taste)
Salt (to taste)
Oil

Method:
Soak the rice for 3 hours. Soak the moong dal for 1 hour.
Chop the coriander leaves with tender stalks.
Grind all except oil into a smooth dosa batter.
Heat the dosa tawa and spread one ladleful of batter in a circle. Sprinkle little oil.
Cook on both the sides in medium-low flame.
Continue with remaining dosa batter.
Enjoy with a favourite chutney.

Note:
You can keep in the refrigerator and use next day. Don't keep it more than one day in the refrigerator.

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Rava Dosai (Version 2)

Ingredients:
Rava - 1 cup
Rice flour - 1/2 cup
Wheat flour - 1/2 cup
Ginger - 2 tsp. (finely chopped)
Onion (small) - 1 (finely chopped)
Spring onions - 3 (chopped)
Cumin seeds - 1 1/2 tsp.
Salt (to taste)
Green chillies (chopped) - 1 tsp.
Or
Crushed peppercorns - 1/4 tsp.
Curry leaves - few (chopped)
Coriander leaves - few (chopped)
Oil

Method:
1. In a bowl add rava, rice flour, wheat flour, cumin seeds and salt. Mix well and pour 3 to 3 1/2 cups of water. The batter consistency should be runny.
2. Now add the remaining ingredients except oil.
3. Heat dosa tava. In a cup take 1.5 to 2 ladleduls of batter and pour in the centre of tava. The batter will spread itself. Or pour the batter from the border into the centre. (dosa should form a lot of holes and that is the correct consistency of batter ). Ensure that you spread a thin layer.
4. Sprinkle oil on all sides of the dosa. Cook on both sides, i.e, it should be crispy and brown.
5. Continue with remaining batter. When halfway thru dilute the batter.
6. Enjoy with any chutney or murungakkai sambar.

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Sprouted Horse Gram Dosai

Ingredients:
Idli rice - 3 cups
Raw rice - 1 cup
Sprouted horse gram - 1 cup
Fenugreek seeds - 1 tsp.
Salt (to taste)
Oil

Method:
Soak rice with fenugreek seeds for 6 to 8 hours. Grind rice, fenugreek seeds and sprouted horse gram into smooth dosa batter. Add salt and mix well. Ferment for 6 to 8 hours or overnight (If it is hot weather, add salt before preparing dosa, i.e, next day). Heat the tawa and spread a ladleful of batter and sprinkle oil. Cook on both sides. Continue with the remaining batter and serve hot with chutney or sambar.

Sent off to Priya's "Let's Sprout" event.

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Sprouted Green Gram Dosai

Ingredients:
Sprouted green gram - 2 cups
Raw rice - 1 cup
Onion - 1
Green chillies (long) - 2
Ginger - 1 inch
Salt (to taste)
Oil

Method:
Soak rice for 3 hours. Grind all the ingredients except oil into a dosa batter. In a tawa, spread the batter (a ladleful) and cook thoroughly on both sides by sprinkling little oil. Serve with hot chutney.

Sent off to Umm Mymoonah's "Iftar Moments: Hijri 1431" and Priya's "Let's Sprout" event.

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Karamani Vada(i) & Dosa

Karamani Vada

Ingredients:
Karamani (red)/Thattai payir/cow peas - 1 cup
Urad dal - 1 cup
Rice - 1 tbsp.
Onion - 2 (chopped)
Ginger - 1 inch
Green chilies - 4
Coriander leaves - 4 tbsp. (chopped)
Salt
Curry leaves - few
Oil (for deep frying)

Method:
Dry roast the black-eyed peas for 4 minutes.
Soak them for 4 hours along with urad dal and rice.
Grind them into a thick batter.
In a blender pulse the ginger pieces, green chilies, curry leaves coarsely.
Add this coarse mixture, coriander leaves, onion pieces & salt to the batter.
Mix the batter.
Oil the plastic sheets and keep aside.
Form a ball from the batter and flatten on the plastic sheet with wet fingers. Make a hole in center.
Continue with the remaining batter.
Heat the oil in a kadai.
Slowly slip the vadas and deep fry them till they turn golden brown.
Serve with coconut chutney.

Karamani Dosa

Ingredients:
Left over vadai batter - 2 ½ cups
Left over dosai batter - 2 cups

Method:
Mix both the batters by adding little water.
Prepare yummy dosas from this batter.
Enjoy with your fav. side dish.

Sent off to 'MLLA-19' event hosted by EC and originally started by Susan.

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Masala Dosai/Masal Dosa

The Masala Dosa has become one of my favorites ever since when I was a little kid. Especially in restaurants, the first we would order is masala dosa which would occupy ¾th of the table’s total space. And I would finish the quarter dosa and lap up the sambar. Of course, I would mess up my shirt doing that. This recipe is from my hubby’s recipe collection in 1999.

Ingredients:
For Dosa:
Rice flour - 1 cup
Maida - 1 cup
Urad dal - ¾ cup
Chana dal - ¼ cup
Sugar - 1 tsp.
Salt

For Masala:
Potatoes - 4 (medium)
Onion - 2 (medium-sliced)
Green chillies - 4 (slit lengthily)
Ginger - 1 tsp. (chopped)
Turmeric powder - 1 tsp.
Water - ½ cup
Asafetida - 2 pinches
Mustard seeds - ½ tsp.
Cumin seeds - ¼ tsp.
Chana dal - ½ tsp.
Urad dal - ½ tsp.
Coriander leaves
Salt
Oil


Method for masala:
Boil the potatoes (cut into half) with little salt and ¼ tsp. turmeric powder.
After boiling, peel the skin and chop them into small pieces.
Heat the oil in a pan and add the mustard seeds, urad dal, cumin seeds, chana dal, asafetida.
When the mustard seeds start to crackle, add the onion and fry till they turn golden color.
Add the green chilies and ginger. Fry.
Add ½ cup of water.
To the water, add salt (remember, I have added a little salt earlier) and ¾ tsp. turmeric powder. Let it boil.
Now add the boiled potatoes and mix well.
While mixing, mash it in between.
Finally add the coriander leaves and remove from heat.

Method for dosa:
Soak dals for 4 hrs. Grind them.
Add rice flour and maida at the final stage by adding required water. Grind.
Add salt and sugar. Mix well. Let the batter ferment overnight.
Heat a non-stick dosa pan.
Take a ladle full of batter and spread it thin in a circle or oval shape.
Actually for masala dosa, they never flip the dosa in restaurants. But I flipped and cooked on the other side.
Fill the required masala (as per your taste) in the centre of the dosa and roll carefully.
Serve with your favorite chutneys and sambars.
Note:
The dosa in the first picture was cooked on medium heat.
The dosa in the second picture was cooked when the pan was 'stremely hot.
Sprinkle little water on the griddle and continue with the remaining batter.

Sent off to "Think Spice: Think Turmeric" event hosted by Sudeshna Banerjee. Think Spice series originally started by Sunita Bhuyan.

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Plain dosai and variety toppings

Here are few of the many ways of topping dosai. The choice of topping is up to anyone's imagination.

How to prepare the dosai batter ?
Ingredients:
Parboiled rice – 3 cups
Urad dal – 1 cup
Fenugreek seeds – 1 teaspoon
Salt

Method:
Soak the rice in water for 6 hours.
Soak the urad dal & fenugreek in water for 4 hours.
Grind them into a soft batter.
Ferment for 8 to 10 hrs. You may want to transfer the batter to a bigger container.
After fermentation add required salt and mix well.



How to make Pudina thuvaiyal?


Ingredients:
Pudina - 1 bunch ( 100gm)
Channa dal – 2 tablespoons
Urad dal – 2 tablespoons
Tamarind – 1 teaspoon
Whole dry red chilli – 4
Asafoetida
Salt
Oil
Seasoning:
Mustard seeds and cumin seeds

Method:
Heat the oil in a kadai and add the channa dal, urad dal.
Fry the dals till golden colour.
Remove the dals and keep in a plate or bowl.
Add whole red chilli and tamarind and fry for 1 minute.
Finally add pudina leaves and fry for 4 minutes in medium flame.
Let it cool.
In a blender add channa dal,urad dal,whole red chilli,tamarind,salt,pudina and grind.
Season it with mustard seeds ,cumin and asafoetida.

Moong sprouts Dosai



Chocolate Dosai




Papad dosai



Cauliflower Tomato Dosai



Semiya Channa Dal Dosai



Mozzarella Cheese Dosai



Chettinadu Dosai
This topping is made using saunf, cinnamon, clove,whole pepper, onion, garlic, ginger, tomato, red chili powder, turmeric powder, coriander powder, cumin powder and salt. Sauté d and ground.



Corn Dosai



Podi Dosai



Pizza topping dosai



Egg Dosai

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Set dosa and Saagu

Ingredients:

Raw rice - 1½ cups

Parboiled rice - 2½ cups

Ulundhu (urad dal) - ½ cup

Pori(murmura) - 1½ cups

Vendhayam (methi seeds) - 2 teaspoon

Salt as needed

Method:

Soak the raw rice and parboiled rice for 6 hours.

Soak the urad dal and methi seeds for 4 hours.

Soak the pori before grinding rice and dal.

Initial step is to grind the dal and rice.

Then goes pori independently into the grinder. Let it form a fine batter.

Mix the above ground items and let it ferment for 8 to 10 hours.

After fermentation add salt to the batter and mix gently.

Heat a small sized flat round griddle.

Pour 2 ladles of batter. (No need to spread the batter). It will get into circle shape on its own.

Keep the flame in medium position. The dosa will form like the one below.

After seeing perforations on the dosa, reduce the flame. Cover the griddle with a lid and cook for 1 minute.

If required flip the dosa and cook for 1 minute.

Continue this process with the remaining batter.

Stack 3 dosas on top of each other. (we just formed the set)

Enjoy with saagu and chutney.

Note: I tried this recipe as seen from a T.V show.

Saagu:

Vegetables (potato, peas, carrot, beans, capsicum) - cut into desired shape - 1 cup

Onion - ½ ( chopped)

Mustard seeds - ¼ teaspoon

Cumin seed - ¼ teaspoon

Salt

Oil

For dry grinding:

Cloves - 2

Cinnamon - ½ inch

Whole red chilli - 2

Coriander seeds - 2 teaspoon

Cardamom - 2

Channa dal - 1 ½ teaspoon

Poppy seeds - ½ teaspoon

For wet grinding:

Grated Coconut - 2 tablespoon

Ginger - ½ inch

Coriander leaves - 4 teaspoon

Method:

Heat oil in a kadai.

To the oil add mustards seeds and cumin seeds.

When the mustard seeds starts to crackle add chopped onion and stir till it changes color.

Add potato, peas, carrot, beans and salt fry for 2 minutes.

Add 1 cup of water and let the vegetables cook.

Meanwhile roast the dry grinding items in medium flame.

Let it cool and Grind them in spice grinder.

Add the grated coconut, ginger, and coriander leaves in a blender and grind them.

When the vegetables are tender add the ground spices and the wet mixture. Add chopped capsicum also.

Mix well. Let it boil for 3 to 5 minutes.

Note: If you need more gravy, increase the quantity of coconut and spice powder.

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Pesarattu

Ingredients:
For grinding:
Green gram or whole moong - 2 cups
Rice - 2 tablespoons
Cumin seeds - 1/2 teaspoon
Ginger - 1/2 inch
Green chilli - 3 ( small)
Salt

For dosa topping:
Onion - 1/2 (chopped)
Green chilli - 1 ( chopped)
Curry leaves - 10 ( chopped)
Coriander leaves - chopped
Oil

Method:
Soak the green gram for overnight.
Next day grind the green gram with green chilli, ginger, rice, cumin seeds, and salt.
The batter should not be too thin or too thick.
Heat dosa pan in the burner.
Spray or make a coat of oil layer on the dosa pan.
Spread a ladle of the batter on the pan.
Sprinkle the topping on dosa.
Spray or sprinkle few drops of oil on top of the dosa.
After 1 minute, flip the dosa.
Serve when both sides are done.

Ginger chutney is my family's favorite as a side item for green dosa. Here is how I make it.
Ingredients:
Ginger - 50 grams (peeled and cut into pieces)
Black gram - 1 tablespoon
Bengal gram- 1 1/2 teaspoon
Dry red chilli - 2
Asafoetida - 2 pinch
Tamarind - small piece
Jaggery - small piece
Salt
Oil, Mustard seeds, cumin seeds - For tempering

Method:
Fry the ginger, grams, red chillies individually and keep them aside. Use very little oil while frying.
Grind all the above ingredients.
Temper with mustard seeds, and cumin seeds.

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Soft Semolina Flat Bread (Rava Dosai)

Dosa with tomato chutney

Ingredients:
Rava - 1 cup
Rice flour - 1 cup
Maida - 1/4 cup
Cumin seeds - 1/2 tsp
Onion - 1/2 cut into tiny pieces
Curry leaves, ginger, coriander leaves (chop everything) - as you wish
Black pepper (for kids instead of green chilli)

Method:
Mix all the flour in a bowl.
Add salt and cumin seeds
Pour water and bring to dosa consistency
You can either add the onion, coriander leaves, pepper inthe flour or spray on the dosa while making.
Spread the batter in dosa pan in a medium flame.
Spray oil drops on top of the dosa.
Flip the dosa and remove when cooked.



P.s. Eat the dosa immediately.Otherwise crispiness will be lost.

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