Green gram, Red lentil Dosa

 

Serves : 5 to 6 no. of dosas

INGREDIENTS:

Green gram - 1/4 cup

Red lentil - 1/4 cup

Poha (Thin) - 1/4 cup

Bengal gram - 2 teaspoon

Cumin seeds - 1 teaspoon

Fenugreek seeds - 1/2 teaspoon

Salt- 1//2 teaspoon

Chilli Flakes - 3/4 teaspoon

METHOD:

1. Soak green gram, red lentil, bengal gram, cumin seeds and fenugreek seeds overnight.

2. Soak poha for 20 minutes.

3. Grind them all together with required salt. Add water to dosa batter consistency. Finally add some chilli flakes to the batter and mix well.

4. Heat iron tawa and add batter to the tawa and spread it evenly. Cook on both sides. Serve with any side dish or just with curd and podi.

SEE ALSO: Dosai/IdlyPodi , TomatoOnionChutney

Moong dal Raagi Dosa

 Try this instant, no fermentation, no rice, protein and calcium rich dosa made with ragi flour ( finger millet flour) and moong dal ( split yellow lentils) .

INGREDIENTS:

Yellow lentil ( Moong dal) - 1/2 cup

Raagi flour (Finger millet flour) - 1/2 cup

Ginger - 1/2 inch sized chopped

Green chillies - 2 no.s chopped

Cumin seeds - 1 teaspoon

Salt - 1/2 teaspoon

METHOD:

1. Wash and soak moong dal( Yellow lentils split) for 1 hour. 

2. In a mixer , grind soaked moong dal, along with green chillies, ginger, cumin seeds and salt in to a paste.

3. Now add raagi flour to it and grind again, until the contents are mixed well. Now transfer the contents to a bowl, and add some water to get dosa batter consistency. 

4. Heat iron tawa, and make dosa,  as you make regular dosa. These dosas goes well with coconut or peanut chutney.

SEE ALSO:  Peanut chutney, Peanut chutney(another version)

Masoor Dal( Red Lentil) Dosa

  Here is a breakfast which is healthy and protein rich and you can make it in just 15 minutes . 

Preparation time: 15 minutes

Serves: 8 no. of  dosas

INGREDIENTS:

Masoor dal(Red Lentil) - 200 gms

Tomato - 1 medium sized

Kashmiri dry red chilli - 2 ( You can use any dry red chilli. Adjust as per your spice level)

Garlic - 1 no.

Ginger - 1 inch sized

Cumin Seeds - 1 teaspoon

Salt - 3/4 teaspoon

METHOD:

1.  Wash masoor dal well for 4 to 5 times , until the water is clear. Then soak masoor dal, chopped tomato, garlic, dry redchilli in hot water for 15 to 20 minutes. Then grind it along with ginger, cumin seeds by adding little water. The batter should not be very thin and should be like dosa batter or even slightly thicker than dosa batter is also ok.

2. Heat a iron skillet, and make dosas. Serve with any tangy chutney or side dish of your choice.

Jowar/Sorghum Dosa

  Jowar/Sorghum is a fiber rich millet . Jowar is loaded with protein, carbohydrates  and dietary fiber  which promotes growth  and development, it is an ideal cereal in Weight Watcher’s diet and also regulates diabetes. Imbued with immense amounts of calcium, iron, phosphorus, potassium, and sodium, these minerals fortify the bones, strengthen immunity, and keeps diseases at bay. Apart from this, jowar also contains a notable amount of vitamins  thiamine , niacin, folate and riboflavin which are known to boost overall health .

  I have made dosa using jowar, urad dal . This is a simple fermented dosa recipe and taste very good .

YIELDS : 9 to 10 dosa

INGREDIENTS:

Jowar /Sorghum  - 200 gms

Whole white urad dal - 100 gms

Fenugreek seeds - 1 teaspoon

Salt - 3/4 teaspoon

METHOD:

1. Wash  Jowar and Urad dal separately.  Soak jowar along with fenugreek seeds in cold water for about 7 to 8 hours. Soak Urad dal separately in another bowl of cold water for about 3 to 4 hours. 

2. Grind Urad dal first in the mixer . Then grind jowar well and mix it with urad dal batter. Add 3/4 teaspoon of salt. Mix well. Batter should be at the consistency of a normal dosa batter .

3. Keep it aside to ferment for overnight. Next day, heat the iron pan, take a ladle of batter and spread it on the pan. Apply oil and cook well.

 

Zucchini Paratha

 

INGREDIENTS:

Whole Wheat flour - 2.5 cups

Grated Zucchini - 1 cup

Salt- as required

Turmeric powder - 1/2 teaspoon

Red chilli powder - 1/2 teaspoon

Cumin Powder - 1/2 teaspoon

Garam masala - 1/4 teaspoon

Oil - To make dough and cook paratha

METHOD:

1. Take zucchini and peel the skin off. Then grate them . Squeeze the grated zucchini and remove the excess water from it and keep it aside . This is very important because, zucchini is a water vegetable and will let out lot of water. You no need to throw the zucchini water . I added it , when cooking the veg kurma. Or you can use it when making the paratha dough.

2. In a large bowl, add whole wheat flour. Add the grated zucchini, salt, turmeric powder, red chilli powder, cumin powder and garam masala powder. Mix all well. Then add a tablespoon of oil. Mix well. Do not add water now. Keep it aside for 15 minutes.  Setting it aside without adding water, will help to let out any more water from zucchini to be mixed with the wheat flour. 

3.  After 15 minutes, add very little water ( or squeezed out zucchini water which you got from step 1) , and start making firm dough. 

4. Take lemon sized dough , and flatten them using the rolling pin and cook in pan, by adding sufficient oil on both sides.

5.  Serve Zucchinin paratha with veg kurma or any curry of your choice.

Zucchini Paratha,veg kurma and Tofu.

Instant Benne Dosa

 

INGREDIENTS:

Rice flour - 1 cup

Gram  flour - 1/4 cup

Raw potato - 1 medium sized

Garlic - 1 clove

Dry red Chilli - 2 no.s

Kasmiri chilli powder - 1/2 teaspoon

Yogurt or Curd - 1/2 cup

Salt- as required

Butter - For making dosa

Baking Soda - a pinch(Optional)

METHOD:

1. In a bowl, soak dry red chilli in hot water for 20 minutes.

2. Wash and peel Potatoes and cut into cubes.

3. In a mixer , first add soaked red chilli , garlic clove, raw potato cubes and grind without adding any water for few seconds.

4. Later to that , add rice flour gram flour, kashmiri chilli powder, salt  and yogurt and grind again. Use less water for grinding. The batter should be dosa batter consistency.

5.  Just before making dosa, add a pinch of baking soda and a teaspoon of water and mix well , until we get a frothy consistency. Baking soda is optional, If you dont prefer that, you can use Eno fruit salt. Now, in a iron tawa, add a ladle full of batter and spread evenly. Spread some butter evenly on  the top. Cover and cook for some time and flip over the other side and cook. 

6.  Serve Dosa with sambar or chutney of your choice !

Finger Millet Dosa

  Finger millet/ Ragi  is a very healthy millet which is rich in protein, dietery fiber  and helps in weight loss.  This dosa is made with finger millet, urad dal and without adding any rice. You can have this dosa as breakfast or dinner. People who are in diet and wants to avoid rice  can try this recipe . 

INGREDIENTS:

Finger millet/ Whole Ragi - 2 cups

Whole white urad dal - 1 cup

Fenugreek seeds - 1/2 teaspoon

Salt- 1 teaspoon

METHOD:

1. Soak finger millet over night  and urad dal two hours before grinding. In the urad dal, also add 1/2 teaspoon of fenugreek seeds for soaking.

 2. First drain the finger millet and add it to mixer and grind them to a smooth paste . Then keep it aside and drain urad dal and grind to fine paste . Mix both the paste and add salt and keep it for fermentation .

3. It takes 6 hours for the batter to ferment and rise,

4.  Now mix little water to the batter. The batter should be little thick like dosa batter. Pour batter in the centre of dosa tawa and spread it. If you like, you can add chopped onions on the top. Serve with any chutney of your choice. 

"Bread Upma and Mashed Avocado"

Serves : 3 servings

BREAD UPMA:

INGREDIENTS:

Whole wheat bread slices - 6 no.s

Carrot - 1 no. grated

Yellow capsicum - 1 no. chopped fine

Onion - 1/2 cup chopped fine

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/4 teaspoon

Coriander powder - 1/4 teaspoon

Garam masala - 1/2 teaspoon

Lemon juice - few drops

Salt - as required

Oil - 5 teaspoons

Mustrad - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Urad dal - 1 teaspoon

Ghee - For toasting bread

METHOD:

1.  Toast each bread  in little ghee separately. Cut each  slice of bread into 8 pieces.  Keep it aside.

2. Grate carrot . Cut yellow capsicum and onion in to fine pieces.

3. In a pan, add 5 teaspoons of oil. Then add mustard, cumin seeds and urad dal. Add chopped onions and fry for sometime.

4. Now add grated carrot , capsicum and fry for some more time.

5. Now add required salt, turmeric, red chilli and corinder powders and mix well. Sprinkle some water and cover and cook until the veggies are soft. 

6.  Now add garam masala and cook for a minute. Switch off the stove. Add few drops of lemon juice. Also add the toasted bread pieces and mix gently. Bread Upma is ready !

MASHED AVOCADO:

INGREDIENTS:

Ripened Avocado - 1 no

Salt - 1/4 teaspoon

Black pepper powder - 1/4 teaspoon

Dried  oregano leaves - 1/2 teaspoon

Lemon juice - few drops

METHOD:

1.  Before cutting the avocado , make sure they are ripened well. The skin of avocado turn slightly dark green and when you touch and gently press the avocado, it should not be firm and should yield to the gentle pressure. That is the indication that the avocado is ripened. Scoop the contents of the avocado using a spoon in a bowl.

2. Using the back of spoon, mash the scooped avocado well ,  to get a paste . Now to that mashed avocado, add salt, black pepper powder , dried oregano leaves. Mix well. Also squeeze few drops of lemon juice. Mashed avocado is ready .This can also be used as a spread on bread .

Instant Bread Dosa

 Try this instant bread dosa recipe, that requires no fermentation and can be made immediately in a short time. 

Yields - 8 no.s of Dosas. 

INGREDIENTS :

White Bread - 4 no.s

Sooji/Rava - 1 cup

Rice Flour - 1/4 cup 

Curd or Yogurt - 1/4 cup

Sugar - 1/2 teaspoon

Baking soda - 1/4 tsp

Salt - 1/2 teaspoon

Water - 1 cup

METHOD:

1. Cut the edges of white bread. Cut them into pieces and take it in a bowl.  Add 1 cup of rava, 1/4 cup rice flour and 1/4 cup curd .  Also add 1/2 tsp salt, 1/2 teaspoon sugar .

2. Now add 1 cup of water to it , combine well and allow them to rest for about 20 minutes, till the bread and rava absorb all water and soaked well.

3.  After 20 minutes, the bread and rava soaked well. Grind them in to a smooth paste by adding another 1/2 cup of water. Adjust water according to dosa batter consistency.

4. Just before making dosa, add 1/4 teaspoon of baking soda to the batter and mix gently. Heat the dosa pan, and start making dosas. Dosas will be crispy and also tasty . Serve with any favourite chutney of your choice.

Bread Dosa with Tomato Thokku

ALSO SEE:  Mint Coriander Chutney, Peanut Chutney. Tomato Onion Chutney 

Pesto Sauce Pasta

  Easy home made pesto sauce. Pesto sauce is a pasta sauce made with fresh basil leaves, pine nuts, olive oil and cheese. Variations can be made in substituting other nuts for pine nuts, replacing basil with spinach or mint or parsley etc. You can also make this sauce vegan by avoiding cheese or butter. My son's most favorite pasta sauce is pesto sauce. Below is the recipe for how I make pesto sauce for his school lunch box . 

INGREDIENTS:

Fresh Basil leaves -  250 to 300 gms

Pine Nuts - 1/4 cup

Extra virgin olive oil - 1/4 cup

Garlic clove - 1 small

Black pepper powder - 1 teaspoon

Grated parmesan cheese ( optional) - 1/4 cup ( I usually don't add cheese for school lunchbox, as they don't refrigerate the lunch box in school. So chances are there for the food to be spoiled. Don't add cheese, if you are making it for lunch box)

Italian seasoning  - 1/2 teaspoon

Butter - 1 tablespoon

Salt - as required

Lemon juice- few drops 

METHOD:

1.  Wash the basil leaves well in a running cold water. In a mixer, add basil leaves, pine nuts, olive oil, garlic, pepper powder, cheese and grind to a smooth paste. Your pesto sauce is ready.

2. Boil water in a big bowl and add  penne pasta ( See the pasta package for cooking time of penne pasta) . Penne pasta approximately take 10 - 12 minute of cooking in hot water. Filter the water , and also wash the cooked pasta in running cold water . It prevents the pasta from further cooking.

3. In a pan, add 1 tablespoon of butter. Add the cooked pasta and also add required salt and stir fry for a minute. Now add the pesto sauce. Also add 1/2 teaspoon of Italian seasoning powder and mix well. No need to heat the sauce for too long. In just 1 to 2 minutes, switch off the stove. Add some lemon juice and mix well. Pesto sauce pasta is ready !!!

Note:

1.  If you don't have pine nuts, replace it with walnuts or almonds  or pistachios.

2. If you don't have basil leaves, replace it with spinach or mint or cilantro . Or you can also add half basil leaves, and half spinach or avocado or raw zucchini etc. 

Protein Dosa For Breakfast

 Try this tasty and protein rich dosa for breakfast .

Preparation Time : 20 minutes

Yields : 11 to 12 no.s of dosas

INGREDIENTS:

Rice - 1 cup ( Parboiled rice or any rice) 

Green Moong dal - 1/2 cup

Channa dal - 1/2 cup

Masoor dal - 1/4 cup

Urad dal - 2 table spoon

Raw peanuts - 2 tablespoon

Almonds - 1 tablespoon

Ginger - 1 inch sized

Dry red chilli - 3 no.s

Cumin seeds - 1 teaspoon

METHOD:

1. Soak rice , peanuts, almonds and all dals for 5 to 6 hours. Next day, grind it along with ginger, dry red chilli , cumin seeds and required salt. Add water to desired dosa batter consistency.

2. Heat the iron pan and start making dosas. These dosas will be very tasty and will come crispy. You can keep the dosa batter in fridge for two days to make dosas. This dish is ideal for breakfast. Tomato chutney or mint coriander chutney will be an ideal combination for this dosa.

Tawa Masala Sandwich

 

Serves - 2 to 3 no.s of sandwiches

Preparation Time - 15 minutes 

INGREDIENTS:

Whole Wheat Bread - 4 no.s

Capsicum - 1 medium sized , chopped fine 

Onion - 1/3 cup chopped fine

Tomato - 1 small sized chopped fine 

Tomato Ketchup - 2 teaspoon

Pav Bhaji Masala - 1 teaspoon

Chili powder - 1/4 teaspoon (Optional. Can use , if you like spicy )

Turmeric powder - 1/4 teaspoon

Salt - as required

Lemon juice - few drops

Coriander leaves - for garnishing

Cucumber slices - as required

Black pepper powder - as required

Butter - 2 teaspoon

Oil - 1 teaspoon

METHOD:

1. In a pan, add butter and oil. 

2. Add chopped onions . Fry for some time. Do not fry for too long and don't turn the onions to brown. 

3. Now add chopped capsicum. Saute slightly. 

4. Now add chopped tomatoes. Saute, till the tomatoes turn soft and mushy. 

5. Now keep the flame in low. Add turmeric powder, red chilli powder , pav bhaji masala and salt. Mix it well . Sprinkle some water and saute for a minute or two, till the raw smell of masala powder is gone. 

6. Now add two teaspoon of tomato ketchup. Mix well, and switch off the stove. Add some lemon juice and also garnish with fresh coriander leaves. 

7. Take whole wheat bread. slightly toast the bread on a tawa. No need to add any butter or oil while toasting, because we have already added butter and oil in the masala. Spread the masala, on one side of toasted bread. Also arrange cucumber slices above the masala. Sprinkle some black pepper powder above the cucumber slices. 

8. Cover with another bread and cut them diagonally. Tawa masala sandwich is ready !. Tawa masala can be prepared and kept in fridge for two days to make sandwiches !.