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
Can anybody hate Dosa? Do you?
Hatting dosa!! howcome!! Just one bite, that’s all we will fall in love with them.Dosas are such a knockout item of the day. I often dream of starting my own Dosa Resturant here, having freshly cooked dosas with all kinds of filling inside them. There is one already in New York, New Jersey area, called ‘Dosa Express’, which boasts about 50 different types of dosas – all kinds, from just plain dosa to dosas with variety of fillings, like cheese-potato curry combo etc., But if you ask me, nothing can beat the old classic, ‘Masala Dosa’. Crisp dosas filled with potato curry, if that’s not enough they are served with coconut chutney and a cup of sambhar.
Dosa Batter
Make batter like how you will make for idli’s (see Idli recipe)
Potato curry Ingredients
1. Large Potatoes – 4
2. Small tomato – 1
3. Large Onion -1
4. Green Chillies-5
5. Salt as required
6. Oil – 2tsp
7. Urad dal – 1 tsp
8. Chana dal – 1 tsp
9. Mustard – 1/2 tsp
10. Turmeric -1/4 tsp
11. Chopped Coriander leaves – 2 tsp
Preparation of Potato curry
1. Boil potatoes, peel and mash well.
2. Heat oil, add mustard, when it splutters, add dals and fry till brownish in color.
3. Add the chopped onions and green chillies and fry till onions are cooked. Add turmeric, and fry for 1/2 a min.
4. Add cutted tomatoes and fry.
5. Finally add the mashed potatoes,salt and coriander leaves.
Masal dosa Preparation
1. Heat a dosa pan
2. Adjust the consistency of the dosa batter (try out one before starting the actual process).
3. 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. Cook till dosa is done, flip and cook for a 1/2 a min or so. Flip again.
4.Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.
Side dishes
Coconut chutney , Coriander chutney , Tomato- onion chutney
Pudhina chutney , Peanut/groundnut chutney , Garlic chutney
Just to share with you…..
Is Idli and dosa good for health? Idli and Dosa are an integral part of breakfast of every southindian home.Fermentation is an ancient preparation and preservation technique where carbohydrates and proteins are broken down by micro-organisms such as bacteria, yeasts and moulds. (`Idli’ and `dosa’ are among the most common examples of fermented delicacies in India.) The process of fermentation offers itself as a profitable method of food preservation since it easily satisfies a large number of criteria that can normally be applied to eminently feasible methods of food processing. It promotes the growth of friendly intestinal bacteria, aids digestion and supports immune function.’
Ingredients
1. Idli rice or Par-boiled rice – 4 cups
2. Urud dal – 1 cup
3. Fenugreek seeds – 1tsp
Preparation
1. Rinse and soak rice,dal seperately for minimum of 4hrs in water . Then grind in a blender (with adding water in steps). Add salt and keep it aside for 10-12 hours for fermentation. 2. Steam Idlis with this dough for about 10-15 mts.
Dosa
Same batter can be used for making dosa.
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
3.Way of Grinding Urudal
While grinding Urudal you need add little water often atleast with a gap of every 5 mins.then only dough will come soft.
4. If you are going to grind in Mixie then in that case you need 1 and 1/4 cup Urudal for 4 cups of rice.
Side dishes
Coconut chutney , Coriander chutney , Tomato onion chutney
Pudhina chutney , Peanut/groundnut chutney , Garlic chutney
Just to share with you……
Gajalakshmi is one of my friends.We became friends when we were doing BSc Mathematics (Same class). Her mom used to cook Chettinad Items very well. She used to bring different different food items . One among them is Tomato Dosa. I don’t know whether itz a chetinad item or not but I liked it when I asked her she gave me this recipe.
Facts about Tomato
Tomato products are beneficial in aggressive cancers.Tomatoes are good for the eyes. Lycopene, the most abundant carotenoid in the blood serum, was found to be the key antioxidant that guards against ARMD ( Age-Related Macular Degeneration), a condition that may cause blindness.Tomatoes are high in Vitamin A, Vitamin C, Calcium and Potassium Letz have this tomatoes in a different way as dosa.
Tomato dosa
Ingredients
1.Urad dal : 1 cup
2.Rice : 2 cups
3.Tomato : 2 (big)
4.Red chillies : 3 to 4
5.Coriander leaves
Preparation
1.Soak urad dal and rice with sufficient water for 6 hours.
2.Fry the chillies in little oil and add the cut tomato pieces and fry for 5 min.
3.Grind this into smooth batter with tomato, chillies and coriander leaves adding sufficient water.
4.Add the salt and allow the batter to ferment for atleast 6 hours.
5.Heat the tava (or nonstick pan), take a big spoonful of batter and put in the center of the pan, spread evenly until you get the required size of dosa.
6.Add a spoon of oil and once it starts turning brown flip it onto the otherside.
7.After a min take it out of pan and serve hot with coconut chutney or peanut chutney.
Side dishes
Coconut chutney , Coriander chutney , Tomato onion chutney
Pudhina chutney , Peanut/groundnut chutney , Garlic chutney
