Just to share with you……
This recipe I got from SunTv’s local kitchen. The reason why I am posting this is ,this can be treated as Kids food. Kids will love it and itz healthy food too. For kids who don’t like chutneys this dosa is good since it can be eaten like a snack. Speciality of this dosa is no need of Fermentation and also no need for Urud dhal.
CARROT DOSA
Ingredients
- Idli Rice (or) raw rice – 1cup
- Carrots – 2 (not baby carrot)
- Red chilli -5( upto 7)
- Perungayathool – 1/4 tsp
- Cumin (jeera) – 1/2tsp
- salt- as needed
Preparation
- soak the rice for atleast 5 hrs.
- Grind the rice, chillies,grated carrots,Perungayathool(asefotedia powder),Jeera seeds,salt by adding little water in mixie like dosa batter. Don’t make the batter too watery.
- Heat the dosa tava. When it is ready pour the batter and spread and sprinkle little oil on the top. When it is done on one side turn it and cook other side too.
- Sometimes dosa may break. So pay little attention while turning the dosa.
- Serve hot with your favourite chutney’s.
Just to share with you………..
Once I want to try some recipe which I have seen in the net. For that recipe corn flour is one of the ingredients. So I bought one full pack from the Indian grocery. For long time I don’t know how to finish that flour. So asusal I started searching for some recipes which use corn flour as the main ingredient. I came across “Makki Ki roti ” ( chappathi/roti made by mixing wheat flour and corn flour) which is North Indian recipe. Suddenly I remembered what my grandma said in my childhood days. I always make comments when my grandma makes dosa because she will make thick dosa’s like uthappam . That time she used to say that she is very good in making dosa’s and she used to make dosa made of corn batter for big family (I mean the family members count). She used to tell that in those days (40 yrs back) they used to soak corn and grind and make batter for dosa as we are doing with rice now. This gave me the idea why I should not make dosa with this corn flour. I tried out . It was very good and tasty.
Ingredients
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Idli batter – 1 cup
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cornflour – 2cups
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little salt and water
Preparation
Mix all the ingredients well and make Dosa. Eat with hot chutney’s like onion chutney which is the best combination.
Other Varieties
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If you mix wheat flour instead of corn flour that becomes “WHEAT DOSA” or Gothumai Dosai. This is good for people having diabetes.
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If you mix Ragi flour instead of corn flour that becomes “RAGI DOSA”
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If you mix Maida flour instead of corn flour that becomes “MAIDA DOSA”
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If you mix kambu flour instead of corn flour that becomes “KAMBU DOSA”
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You can also make these dosa’s with out adding idli batter. You feel little bit sticky . To avoid that add idli batter.
Know about TamilNadu APPAM
Appam is a famous South Indian dish. Appam are bowl-shaped rice pancakes cooked on one side only in a curved iron pan. They are typically served with a coconut milk curry. Even if you can’t duplicate the distinctive form, the sweet, yeasty flavor of this recipe is authentic. A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.
Facts about Coconut
Nutritional Highlights (Coconut (meat, raw, unsweetened), 1 cup, shredded)
Calories: 283
Protein: 2.7g
Carbohydrate: 12.2g
Total Fat: 26.8g
Fiber: 7.2g
Iron 1.9mg
Selenium 8.1 mg
Sugggestion for a person who is already having Cholestrol
One cup of fresh coconut milk contains 50 grams of saturated fat from the … so I don’t think it would be a good choice to use coconut milk very often.So such people can try appam with different chutneys like Tomato-onion chutney.
Appam
Appa Chatti
Ingredients
1. Raw rice – 2 cups
2. urud dal – 1/4 cup
3. fenugreek seeds-1/4tsp
4. Soda salt / baking powder – a pinch
Preparation
1. Rinse and soak rice,dal together for minimum of 4hrs in water .
2. Grind them by adding water
3. Add salt and keep it aside for 8 hours for fermentation.
4. Before making appam mix soda salt / baking powder to batter and stirr well.
5. Heat Appa kadai ,pour one spoon of batter and take kadai in hand and give on full rotation so that batter will spread on kadai and cover it with lid. Don’t flip (turn on other side) appams.
6. Serve hot with coconut milk or chutneys
Coconut Milk Preparation
1. Grind grated coconut by adding water and extract only the coconut milk by filtering
2. Add required sugar to that milk.
Side dishes
Coconut chutney, Coriander chutney, Tomato onion chutney
Pudhina chutney, Peanut/groundnut chutney, Garlic chutney
Tips
1. Ensure that the centre of the appam is at least an inch thick by pouring more batter in the middle.
2. Adding coconut as another ingredient while grinding gives you more taste.
Just to Share with you….
Almost everybody says, “We are not having enough protein in our diet.” The fault is not with their eating habits; rather it is of their culture/cuisine. It’s always a surprise to me, when I hear that Indian food (particularly vegetarian) doesn’t have sufficient protein content. It is a big myth for me. People often have a mental picture in their minds, which shows only meat products when they think of protein. Since in our Indian food we don’t consume as much meat as our American counterparts do, we tend to think that we are not getting sufficient protein.Adai is very famous South Indian recipe, rich in taste and flavor and yet really really healthy.
We can say this as “PROTEIN DOSA” since this dosa is made of mixture of Dals.After my marriage, one day I told my hubby that I am going to make Adai. He told no no. He replied that he ate Adai Somewhere before once and he didn’t like that. Then I explained him abt the PROTEIN VALUE and told him let me make today if you don’t like then I will stop making it.He agreed to it.
Now Situation got reversed and he is asking to making Adai.Also, when I came (US) here for the first time. I met Maitri Goel. She is my North India friend. we used to exchange foods. One day I made Adai and gave her. Her son is one year old. He loves that a lot. Since this dosa is having lot of Proteins she got recipe from me and shez making it in alternate days for her son. Try giving your kids this type of Dosa at least once a week.
Ingredients
1. Chana Dal — 1/2 Cup
2. Urad Dal — 1/2 Cup
3. Moong Dal — 1/2 Cup
4. Toor Dal — 1/2 Cup
5. Rice — 1 1/2 Cups
6. Onion — 1
7. Red Chilli — 4
8. Jeera — 1/4 tsp.
9. Salt to taste
Preparation
1. Soak ingredients all dals and rice in water for 4 to 5 hours.
2. Grind all the them into a smooth batter . When grinding add Redchilli and jeera (cumin seeds)
3. Allow it to ferment for 6 hours.
4. Heat a Tava/Dosa pan.
5. Pour about a cup of dosa batter using a rounded spoon and spread it thin(like paper).
6. Sprinkle some finely chopped onion and little oil on the top and cover it with a lid
7. Fold dosa when it is done.
8. Serve with Tomato-onion chutney or cocount chutney.
Side dishes
Coconut chutney , Coriander chutney , Tomato onion chutney
Pudhina chutney , Peanut/groundnut chutney , Garlic chutney
Tips
1. Easy way of Fermentation
If it is winter or weather is very chill then Preheat the oven to 215F and switch off and place the dough and leave it over night for fermentation.
2. Dosa Tava got screwed up and dosa is not coming
a. Cut the onion into two halves and rub dosa tava with onion.Then dosa’s will come perfect.
b. Use Grill non-stick sprays such as PAM
Secret behind RAVA DOSA
Do you know the secret and success of Rava dosa?
When you have only less quantity of Idli batter or no batter at home and you want to make some light tiffins and you don’t want to go for Chappathi’s and Poori’s the best recipe is Rava dosa.There are different versions in the measurements of riceflour, sooji and maida and I have tried many.Somehow I am comfortable with this version as it is quick and easy to make. It tastes delicious with sambar and chutney.
Ingredients
1. Idli batter – 1 cup (see Idli recipe for preparation or rice flour)
2. All purpose flour/Maida – 1/2 cup
3. Rava -1/2 cup
4. Green chillies – 3 finely chopped
5. Mustard seeds – 1 tsp
6. Cumins seeds – 1 tsp
7. Curry leaves – few fnely chopped
8. Salt to taste
9. Onion -2
Preparation
1. Chop onion into fine pieces and reserve.
2. Mix flours and rava with salt and green chillies.
3. Add enough water to get a semi-liquid consistency.
4. Saute mustard, cumin and curry leaves in 1 tsp oil and add it to the batter.
5. Heat the griddle/dosa pan .
6. Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raising the heat). Spread a few drops of oil around the edges.
7. Sprinkle some onions on top and let it cook by coverng it with a lid.
8. fold it and serve hot with chutney or sambar.
Another Variation (with out Idli batter)
- Take enough rava mix it with curd throughly(may be 1:1 ratio).
- keep it remain overnight
- Next day morning to that mixture add chopped green chillies,corriander leaves,curry leaves, onion and salt.
- Mix well altogether if needed add water and make the batter in dosa consistencey.
- Make dosa’s out of this batter.
Side Dishes
Coconut chutney , Coriander chutney , Tomato onion chutney
Pudhina chutney , Peanut/groundnut chutney , Garlic chutney
