Ani’s Kids Recipe,South Indian samayal & Tips!

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

1. Idli Rice (or) raw rice   – 1cup
2. Carrots – 2 (not baby carrot)
3. Red chilli -5( upto 7)
4. Perungayathool – 1/4 tsp
5. Cumin (jeera) – 1/2tsp
6. salt- as needed

Preparation

1. soak the rice for atleast 5 hrs.
2. 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.
3. 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.
4. Sometimes dosa may break. So pay little attention while turning the dosa.
5. Serve hot with your favourite chutney’s.

Just to share with you……..

This orati is a recipe made of plain rice flour which we get in Indian grocery. This I learned from Rajesh anna’s wife Priya anni. Their native is Nagercoil. Hope this is a nagercovil side recipe since I haven’t heard it in my side and even in chennai side also. This is very simple to make. I can say this as aki roti/ rice roti but this is very thin and have to make like dosa size. This goes very well with Mutton curry mae with coconut milk which is again a Nagerkovil recipe. With that curry it tastes like Parotta. I will post that mutton curry also. This orati and Mutton milk curry is my hubby’s favourite . Whenever we used to go to my brother’s place we will this atleast once. Simple and Delicious Recipe.

Orati Mavu

Spreaded Mavu

How to put  in tava

Ready to Eat

Ingredients

1. Rice flour – as needed
2. salt -as needed
3. little oil

Preparation

1. Mix rice flour and salt. Spinkle /Add little water and mix well and make like chappathi dough.
2. Take some polythene sheet cut it into round shape. (You can use the shees of frozen vegetables cover if you don’t have plain polythene sheets)
3. Apply little oil on the paper and spread along.
4. Take a small ball size dough and keep pressing with hand on the paper and try to spread as thin as you can. (you can make thin like roast).
5. Heat the dosa tava.  Apply little oil and put the paper on the tava with paper on the upper side. With in few seconds you will be able to take out the paper since it will start coming out automatically.
6. Cook both sides until it is done. It goes very well with Mutton curry.

Tips

While spreading the dough on the paper try tp spread the full space you can streach little outside also. By doing this while putting on tava you can avoid the paper getting burnt. If you leave the paper plain and if the  spreaded  size is less than paper size while putting upsie down the plain paper will get heat directly and will start burning.

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

1. Idli batter – 1 cup
2. cornflour – 2cups
3. 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

1. If you mix wheat flour instead of corn flour that becomes “WHEAT DOSA” or Gothumai Dosai. This is good for people having diabetes.
2. If you mix Ragi flour instead of corn flour that becomes “RAGI DOSA”
3. If you mix Maida flour instead of corn flour that becomes “MAIDA DOSA”
4. If you mix kambu flour instead of corn flour that becomes “KAMBU DOSA”
5. You can also make these dosa’s with out adding idli batter. You feel little bit sticky . To avoid that add idli batter.

Just to share with you………………

My mom  always used to cook semiya in a normal way. Pour oil in tawa, temper then fry onion and chillies and add water. Once it starts boiling add vermicelli and cook.  But once in my grandma’s place Palappampatti ( in one of my brothers house) I had a semiya  which is made in a different way .  They soaked vermicelli in water for 2 mins then steam  cooked it and then fried as usual . I remember I had this when I was in my 11th standard.

After marriage, I started my cooking and always want to try something different. Sometimes I try to recollect something which I had is cooked in a different way and customize according to my own way of cooking. This tomato semiya is one such thing. Hope you will really enjoy this.

Most people won’t like semiya(vermicelli). Hope if you start cooking vermicelli in this way everybody will like it.  Hope this  will come very well with ANIL semiya which is available in TamilNadu,India. since I counld find that brand here I used Bambino vermicelli for my cooking.

                                Diced Tomato                                   

Tomato Semiya

Ingredients:

1. Vermicelli       – 1 and 1/2 cup
2. Dice tomato ( can use canned) – 1 cup
3. Chopped onion      -  1/2 cup ( u can add more also)
4. green chilli slitted  – 2
5. Red chilli powder   – 1/4 tsp
6. Turmeric powder – a pinch (optional)
7. oil – 2 tsp
8. salt – as needed
9. Mustard , corriander and curry leaves for tempering

Preperation:

1. wash and soak Bambino vermicell for 1 min.
2. In steam idli maker .  Put wet cloth on plate and spread the vermicelli over the top and steam cook it for 5-10 mins. If you do someother way of steam cook that is also fine.  We need steam cooked Vermicelli/semiya.
3. Blend the tomato in mixer. (not too fine)
4. Heat the tawa.  Pour oil and temper mustard and cury leaves.
5. Add onion and green chilli and fry well.  Then add the blended tomato.  Add  a picnch of turmeric powderand salt and mix well.
6. Now add the steamed vermicelli  to it and mix well .   Sprinke water  and keep mixing. If you feel itz fully done. Swtich of the stove and garnish vermicelli with corriander leaves.

 Tips

 I tried only with tomato since tomato is my favourite. You can try this with mixed vegetables(like Vegetable birayani),  Lemon (like lemon rice) ,  coconut (like coconut rice) and Tamarind ( like tamarind rice).

Just to share with you…………

I have heard that surakkai/sorakkai is very good during pregancy days if the pregnant lady has swelling on his legs. People always make sambar or kolumbu or kotu out of suraikkai. But the intake of surakkai will be less if we take in the form of curry veriety. But, when they take this surakkai dosai they will be able to eat more quantity of the vegetable. This is so simple ,easy to make and delicious one.

Sorakka dosa

Ingredients

1. Sorakkai – 1 cup ( peeled and cutted)
2. green chilli -3
3. Raw rice -1/2 cup
4. Idli rice -1/2 cup

Preparation

1. Put both the rice in bowl and soak it in water atleast for 2 hours.
2. Then grind rice with surakkai ,chilli and needed salt either in Grinder or Mixie.
3. Keep the grinded mixture aside atleast for 1 hour. (if you are in a hurry you can use it immediately)
4. Make dosa with the batter and serve hot with coconut chutney.

Tips

I have given the very plain methd of making surakai/sorakkai dosa. You can make rich looking dosa by adding finely chopped onions,curry leaves and corriander leaves.