Adai Dosa/ Bele Dose/ Savoury multi-grain Indian Crepes


Call it by whatever name, adai dose is one tasty and nutritious breakfasts and easy to make. It doesn’t need to be fermented unlike other dosas.  Strangely enough I used to dislike this while growing up.  It is now a regular feature in my breakfast repertoire!

Ingredients : Serves 4-5

3/4 cup Toor dal

1 and 1/4 cup rice

1 handful of urad dal

1 handful of chana dal

1/4″ piece of ginger

Pinch of asafoetida/hing

1 cup chopped coriander/cilantro

4-5 dry red chillies

Salt to taste

Wash all the grains thoroughly and  let them soak in water for about 3-4 hours. Grind this mixture into smooth batter along with the ginger, red chillies and asafoetida. Let the batter sit for around 4-5 hours or overnight. This doesn’t ferment unlike the regular dosa batter.

Add salt and coriander just before making the dosas and mix well. The consistency of the batter is the same as dosa batter or it should be dropping consistency.

Heat a gridle and pour  about 1 and half ladles of the batter and spread it evenly. Spray oil around the edges. Cover and cook for a minute. Flip the dosa and cook on the other side.

Serve dosas with chutney or chutney power and ghee!

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Idli and Sambar


Aaaand I am back…missed blogging but my sis made up for it with all those yummy posts. Between moving and setting up home and catching up with friends there was hardly any time to blog!

The recipe that I have today quintessentially south Indian and a healthy one too. Idlis can be eaten at any time of the day, not just breakfast!

And back home it is considered the safest and nutritious foods to have when one is sick.

Recipe for idli :

Ingredients  : Serves 4

1 cup urad dal

1 and 1/2 cups idli rice or idli rava (available in all Indian grocery stores)

Wash the urad dal thoroughly and soak it for about 4-5 hours. If using idli rice, wash and soak that as well.

Grind the urad dal into a smooth paste with just enough water to get the paste moving in the blender. Set aside. If using rice, grind that as well to a smooth paste. Mix the urad dal and rice paste together.

If you are using idli rava, wash the rava in hot water. The water should be as hot as you can handle and NOT boiling. Squeeze all the water from the rava and mix it with urad dal batter.

Cover the batter and place it in a warm place for fermenting overnight. If it is winter or you live in a cold place, pre-heat the oven to around 200F and after about 15 minutes, place the batter in the oven. The oven should be warm enough to kick-start the fermentation but not so hot that it cooks the batter! The next day the batter would have risen to about 1/4 or 1/2 inch and it fluffy and airy. Add salt to taste and mix well.

Spray some cooking oil to each of the idli plate and put the batter to each cup or hollow of the idli plate. Steam this in a pressure cooker or a crock pot for about 10-12 minutes. A good way to test if the idli is done is put a knife through the idli and it should come out clean.

Serve hot with sambar and coconut chutney.

Recipe for sambar

1 cup Toor dal

1 large onion or 2 small ones chopped lengthwise.

2 tomatoes

2 tablespoons of shredded coconut

2 tablespoons of rasam powder

1 tablespoons jaggery

1 sprig curry leaves

1/2 cup coriander leaves

2 tablespoons tamarind pulp

Salt to taste

1 tablespoon oil

1 teaspoon mustard seeds

3 cups water.

Cook the toor dal in a pressure cooker. Bring the water to a boil in  and add the onions. Once cooked, add the rasam powder, jaggery and tamarind pulp. Let it boil for 10-12 mins. Grind the coconut to a smooth paste and add this to the pot. Next add the tomatoes, curry leaves and coriander leaves. Let it boil for about 5 minutes. Add salt to taste.

Temper the sambar with mustard seeds.

Apple Gojju


Gojju is a very typical Karnataka dish that combines sweet, hot and sour elements into one dish. It is unique in that it can be made with many different kinds of vegetables ( okra, bitter gourd, onion, tomato), fruits ( mango, pineapple) and even dry fruits like dates, anjoor. I tried green apple to make gojju this time, thanks to the extra granny smiths that were floating in my refrigerator for so long!

Ingredients:

1-2 green apples

Tamarind fresh or 2 tbsp of paste

1 tbsp sambar powder

2 small cubes of jaggery

4-5 red chillies

1 tsp turmeric

1 tsp Chana dal

Curry leaves

Oil

Mustard seeds 1 tsp

Hing a pinch

Salt to taste

Cut the green apple into small bite size triangles, like you would for salad. In a frying pan, heat the oil and season the mustard seeds,red chiilies, chana dal, hing and curry leaves. Then add the green apple pieces. Then add 1 tbsp of sambar powder. Add a little water, just enough for the apple pieces to float. Let this simmer on medium flame for about 5 mins. Then add the tamarind juice/ paste and the jaggery cubes. Let the jaggery melt, add more water if needed. In the end, add salt to taste.Total cooking time will be about 20 mins or until the apple softens.

Tastes great with roti, akki rotti or plain old white rice!

Oats Idli


This is a great way to get incorporate heart healthy oats into your breakfast…If you are tired of the oat-meal, brown sugar, cranberries and nuts combo, try this Indian recipe using oats. Top it with some potato curry and spicy chutney, you have a wonderful sunday morning hearty breakfast to go!

It is a great idea for kids lunch box as well.…my 5 yr old loves to eat them with tomato ketchup!

 

 

Ingredients: Makes about 10 idlis

1 cup oats and 1/2 cup rava

1 cup- Plain Yogurt

1/2 cup grated carrots

1/2 cup peas

1/2 tsp mustard seeds, curry leaves and oil for seasoning

1/2 tsp Salt to taste

Roast  the oats in a shallow pan lightly on a medium flame for about 5 mins. Let it cool. In a blender, grind the oats into a coarse powder. Then roast the rava for about 5 minutes on medium flame as well. Mix the yogurt with the  rava and the ground oats powder. Set the batter aside for 30 mins.

Add the seasoned mustard seeds, curry leaves, grated carrots and peas into the batter. Pour into the idli mold and steam for about 20 mins.

Serve with potato curry /chutney!