Oats Dosa

This is another recipe of instant dosa that requires no soaking or fermentation and its very healthy too !

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Yields : 9 - 10 dosas

INGREDIENTS:
Rolled Oats - 1 cup
Rice flour - 1/2 cup
Rava or sooji - 1/2 cup
Curd - 1/2 cup
Salt-  as required
Pepper powder -1/2 teaspoon
Onion - finely chopped
Green chilli - 1 finely chopped
Ginger - 1/2 inch sized finely chopped
Cumin seeds - 1/2 teaspoon
Water - 2.5  to 3 cups

METHOD:

1. Grind oats to a fine powder. I used normal rolled oats. Do not use any instant oats or flavoured oats. Use any normal oats which has a cooking time of 3 to 5 minutes.

2. In a large bowl, take the oats powder. Add rice flour, rava, salt, pepper powder, onion, green chilli, ginger, cumin seeds. Also add curd , salt and water. Mix the contents well. The batter should be in a flowing consistency and thin.

3. Now heat a pan. When it is hot, pour the batter from outside to inside. Do not try to spread the batter as you normally do for regular dosa.

4. Pour some oil and when it is cooked, flip to other side. This dosa takes longer time to cook. If you try to flip the dosa before it is cooked, the dosa would break. So wait for some 3 to 4 minutes and then flip the dosa to the other side and cook well.

5. Oats dosa is ready to serve. Serve with any of your favorite chutney or sambar.

NOTES:

1. For this dosa, it is better to use a non stick pan instead of iron , so the dosa wont stick to the pan.

2. This is an instant dosa. So make dosa immediately when you prepare the batter. If you allow the batter to rest, then dosa would turn very soft and difficult to make.

3. The ideal side dish for this dosa would be coconut or tomato chutney.

4. If you find dosa too soft, then add some more rice flour and rava. It will turn crispy.

Quinoa Lentil Dosa

This is one more version of dosa that can be made with Quinoa. On my last post, I used quinoa,oats and rice flour to make dosa. This time I want to avoid rice completely and instead I used three different types of lentils -  toor dal, urad dal and moong dal  along with Quinoa. This is protein rich dosa and very nutritious .

Quinoa dosa with veg kurma and sambar ! 

INGREDIENTS:

Quinoa - 1 cup
Toor dal - 1/2 cup
Urad dal - 1/2 cup
Moong dal - 1/2 cup
Salt - as required

METHOD:

1. Wash quinoa and dals separately for 4 to 5 times. Then soak them separately for 5 to 6 hours.

2. Now drain the water from dal and quinoa. Firstly, grind the dal to a smooth paste by adding required water and set aside. Similarly grind the quinoa also in to a smooth paste. Mix dal and quinoa paste and add required salt. The batter shouldn't be too thin. It should be little thicker than the dosa batter. No need to ferment this batter. You can make dosa out of it immediately.

3. Now heat the pan. Take some batter and spread it as thin as possible on the pan. Apply oil and cook on both sides. If you make it thinner, the dosa will turn very crispier and tasty. Serve with any chutney of your choice. Since this dosa has lentils, any side dish that is coconut based will also go well with this. Gives you a taste similar to adai aviyal :P. Or you can also serve with any tangy chutney like tomato  chutney !.

Quinoa dosa with veg kurma and sambar 

SEE ALSO: Moong dal dosa, Pearl millet adai, Little miller dosa 

Instant Quinoa Oats Dosa

This is an very easy recipe and can be made in just a short time. It requires no fermentation or soaking.

Preparation Time: Under 15 minutes
Cooking Time: Under 20 minutes

INGREDIENTS:

Quinoa: 1 cup
Oats - 1 cup
Rice flour - 1/2 cup
Coriander Seeds -1 teaspoon
Dry red chili - 2
Tomato - 1
Salt - as required

METHOD:

1. Wash quinoa and oats together . Grind it along with rice flour, coriander seeds, diced tomato,dry red chili and salt . Add some water while grinding . Grind to a paste.

2. The batter should not be too thick or or too thin. It should be little thicker than the dosa batter.

3. Heat pan. Take some batter and spread gently on the skillet. The batter will be little soft than regular batter. So when u spread the batter, reduce the flame to low.

4. Serve with any favorite chutney of your choice.

Paruppu Podi/Dal Powder

Paruppu podi/Dal powder is south Indian special spice powder that can be mixed with white rice and with some ghee, taste delicious . This powder can stay good for over a month if stored in an airtight container.

Preparation Time : Under 15 minutes
Cooking Time: Under 10 minutes


INGREDIENTS:

Toor dal - 1/2 cup
Roasted Split  Gram Dal/Pottu kadalai - 1/2 cup
Dry red chilli - 4 no.s
Cumin seeds - 1 teaspoon
Black pepper - 1/2 teaspoon
Garlic - 4 cloves
Salt - 1 teaspoon
Asafoetida powder - as required
Oil - 1 teaspoon(For frying garlic)

METHOD:

1. In a pan, dry roast toor dal for 2 minutes.

2. Now add cumin seeds and black pepper and fry for another few minutes.

3. Now add dry red chilli to that.

4. Now add roasted split gram and fry for a minute and turn off the stove.

5. Set aside the above contents. Now in the same pan, add a teaspoon of oil. Roast garlic , till they turn golden brown.

6. Allow the contents to cool completely. Then before grinding add salt and asafoetida powder. Grind them to a smooth powder.

7. Paruppu podi/ Dal powder is ready. In hot rice, mix some ghee and add some paruppu podi . It taste delicious. Papad as a side dish goes well for this dal powder rice !.

SEE ALSO: Sambar powder, Dosai podi ,Rasam powder

Moong Dal Dosa

Healthy, protein rich moong dal/pasi paruppu dosa. This dosa is made only with moong dal without adding any rice ! Hence it is ideal for people who are looking for protein rich foods to lose weight and get fit .

Preparation Time: 15 minutes
Cooking Time : 20 minutes
Yields - 5 to 6 no. of dosa

INGREDIENTS:

Moong dal/ pasi paruppu  - 1 cup
Green chilli - 1 no
Ginger - 1 inch sized
Coriander leaves - as required
Salt - as required
Turmeric powder - 1/2 teaspoon
Oil - For making dosa

METHOD:

1. Soak moong dal for 4 to 5 hours.

2. Now drain the water from soaked moong dal and grind it with ginger and green chilli (Do not add salt now). When you are grinding, add little water, so that you get a smooth and thick paste.

3. Now , add turmeric, chopped coriander leaves and salt. Add water to your desired consistency. The batter should be little thick and flowing consistency.

4.  Spread the batter on a pan. Add oil and cook on both sides.

5. Serve with any chutney of your choice !.

SEE ALSO: Mint Coriander Chutney, Tomato Onion Chutney 

Kalakand

Kalakand is a sweet made using condensed milk and paneer. This sweet requires very less time to prepare and doesn't require any additional sweetener or sugar . The sweetness in the condensed milk is enough and taste very delicious !.

Preparation Time: 15 minutes
Cooking Time:  15 minutes
Yields: 17-18 pieces

INGREDIENTS:

Condensed Milk - 1 can (300 gms appox.)
Paneer - 1 cup(From 1 liter of whole milk)
Whole milk - 2 table spoon
Cardamom powder -1/2 teaspoon
Chopped nuts - as required for garnishing( Cashews,almonds)

METHOD:

1. In a large vessel, boil 1 liter of whole milk. When it boils well and raises up , add lemon juice ( 1/2 lemon squeezed). The milk starts to break.

2. Filter the paneer in a thin white cloth. Squeeze out all the excess water from the paneer.

3. Grease aluminium foil with ghee and place it on a plate and set aside. Crumble the paneer to pieces. Now in a pan, add condensed milk and warm it in medium and low flame.

4. Now add crumbled paneer, 2 tablespoon milk and cardamom powder .

5. Now mix the contents well. Keep stirring them in a medium flame. The mixture starts to thickens.

6. The texture of kalakand should be moist and grainy( as in picture below). It takes approximately 7 to 8 minutes to get that texture. Don't  over cook as it will turn very dry . The mixture should be moist,juicy and soft.

7. Now pour the mixture in the greased aluminium foil. Sprinkle chopped nuts on the mixture. Press gently with your hands so the chopped nuts stick to the mixture well.

8. Allow it cool down. Then, cover it with another aluminium foil.

9. Refrigerate it for 2 hours. Then take it out and cut in to pieces using knife.

SEE ALSO: Milk peda, Milk powder gulabjamun, Padar peni

Urad dal /Ulundu Murukku

Urad dal murukku is the tastiest murukku/chakkli and loved by everyone. Usually in India, they powder urad dal in machines outside and make this murukku. As we are staying abroad, and we dont have such machines here for that, I tried making it at home by pressure cooking the urad dal and mashing it . It came out well and also very delicious . Please follow the steps as given below, and you will get tasty murukku in short time !.

Preparation Time: 30 minutes
Cooking Time: 50 minutes
Yields : 40-50 murukku

INGREDIENTS:

Whole Urad dal - 1/2 cup
Rice flour - 3 cup
Black sesame seeds - 3/4 teaspoon
Salt - 1 1/4 teaspoon
Water - as required
Butter - 1.5 table spoon

METHOD:

1. Dry roast urad dal for 2-3 minutes , until you get a nice aroma and they are hot to touch. Please remember not to over roast.

2. Now , add 1.5 cups of water in a pressure cooker and add this urad dal. Pressure cook for 1 whistle in high and simmer mode for 10 minutes and switch off the stove. Once the pressure settle, open the lid and mash the dal with back of a wooden ladle.

3. Now allow dal to cool down and grind them in mixer to a smooth paste. The reason for grinding after pressure cooking is,  we need to make sure there isnt any whole urad dal  in the paste. If the urad dal is not mashed well, chances are that they may burst when deep fried in oil. So after grinding, make sure that there is no whole urad dal and should be a smooth paste.

4. Now in a bowl, take rice flour,sesame seeds and salt. Mix well. Also add melted butter and mix well. Now add the urad dal paste to the rice flour. Mix well. Add water if required.  The dough should be smooth and soft. Shouldn't be too hard (Else, you will have hard time when using hands press ;)) and also shouldn't be too soft or watery .

5. Grease your hands press (murukku/chakli maker)  with oil. I used the three holed urad dal murukku jalli as shown in picture below.

6. Now put some dough in to the hand press, and press in to a round shape on the back of the frying ladle.

7. Deep fry them in oil, until they change to slight brown. Once you put the murukku in oil, you hear a "shhh" sound. Once the sound stops, it means your murukku has been cooked. You can take it our from oil.

8. Allow them to cool down.Store them in a  airtight container. It can stay for two to three weeks.

SEE ALSO:  Tape murukku, Butter murukku, Omapodi.