Pesarattu (Green moong Dosa)

15-20 dosas

Ingredients:

Green moong dal – 1 cup

Raw rice – 1/4 cup

Green or red chillies – 10-12

Jeera (cumin seeds) – 1 tbsp

Salt – to taste

Asafoetida – 1 pinch

Oil – for cooking

Water – for soaking and grinding

Preparation of Pesarattu:

1. Soak the green moong dal and rice together for 5-6 hrs.

2. After 6 hrs, add chillies, jeera, asafoetida, soaked mixture (green dal and rice) and grind it well. Add some water till it becomes like dosa batter.

3. Now add salt and mix it.

4.  Heat tava in medium flame. Once it is heated, pour the batter in a cup shaped spatula and spread it over tava to form a round shape.

5. Pour little oil around it and cook for 1 min. then turn the dosa to the other side and cook for a min. Follow the same procedure for the rest.

Enjoy it with tomoto or coconut chutney…….

Additional Info:

This dosa is very famous in Andhra pradesh. It is specially called Andhra pesarattu.

If you like more spicy dosa, add dry chillies.

For more flavour, cut some carrot, coriander, mint leaves and mix with batter. Then make dosa as said above.

It will give a different taste.

Rice Upma (Arisi Upma)

Serves 2

Ingredients:

Raw rice – 1 cup

Toor Dal – 2 tbsp

Mustard seeds – 1 tbsp

Urid dal – 1 tbsp

Jeera (cumin seeds) – 1 tbsp

Channa dal – 2 tbsp

Dry red chillies or green chillies – 4-5

Grated Coconut – ¼ cup

Salt – to taste

Oil – 2 tbsp

Water – 5 cups

Corainder – For garnishing

Preparation of Arisi Upma:

  1. Grind the raw rice and toor dal in a mixie till the rice broke into tiny pieces. Do not grind the rice to flour.
  2. Heat (medium flame) oil in a pan and add mustard seeds. After it crackles add urid dal, jeera (cumin), channa dal and fry lightly.
  3. Now add chillies, 5 cups water, grated coconut and salt. Cook till the water starts boiling.
  4. Now pour the rice mixture into it and mix well. Shift the content to a vessel suitable to keep in a pressure cooker.
  5. Close the vessel with a lid and close the pressure cooker. Allow 4 – 5 whistles and remove the cooker from heat.
  6. Once the pressure is released take out the vessel, mix the contents well and garnish with coriander.

Enjoy with Chutneys……

Additional Info:

You can also do this without coconut. Use gingelly oil for frying to add more flavour.

If you do not wish to cook this in pressure cooker use can cook in normal pan. Follow the same procedure till step 4. Do not change the content. Just allow it to cook in medium flame in the same pan. Stir it at regular intervals.

Karacha Dosa

Dosai is all time favourite tiffin. But for dosai, you should prepare the batter the previous day. This recipe is for instant dosai. I love this dosai. This is also called Karacha maavu dosai……. Try and taste it….. 😀

Yields 15 – 18 dosas

Ingredients:

Rava (semolina) – ½ cup

Maida (all purpose flour) – ½ cup

Rice flour – ½ cup

Wheat flour – 4 tbsp (optional)

Jeera (cumin seeds) – 2 tbsp

Mustard seeds – 1 tbsp

Mint leaves (pudhina) – 4-5 leaves (optional)

Green or red chillies – 10-12 (chopped)

Curd – ¼ cup

Salt – to taste

Oil – for cooking

Coriander – ¼ cup (chopped)

Preparation of Karacha Dosa:

  1. Take a big bowl, add rava (semolina), maida, wheat flour, rice flour and mix well.
  2. Heat 1 tbsp oil in a pan, add mustard seeds. After it crackles add jeera, mint leaves, chillies and fry lightly. Remove from flame and add it to the flour mixture.
  3. Add curd and water little by little to the flour mixture and mix it without lumps.
  4. Add water till it becomes a thick batter. The batter must be thick like normal dosa batter or Pancake batter. Now add salt, mix and leave it for ½ hour.
  5. Heat a tava in a medium flame. Once it is heated up, add a spatula of batter and spread it to make a circle. Pour little oil around it and cook for 1 min. Then turn it to the other side and cook for 1 min. Remove from flame once it is cooked and turned to light brown colour.
  6. Repeat the same for all.

Enjoy it with chutneys or sambhar.

Additional Info:

You can also add coconut (grated or cut into tiny thin pieces) in the batter. It will taste great.

You can add black pepper instead of chillies.

Adai

Serves 10-15

Ingredients:

Raw rice – 1 cup

Toor dhal – ½ cup

Channa dhal – 2 tbsp

Urid dhal – 3 tbsp

Moong dhal – 2 tbsp

Red dry chillies – 15-20

Asafoetida – 1 pinch

Salt – to taste

Oil – for making adai

Preparation of Batter:

  1. Soak raw rice in a bowl with hot water after rinsing for 1 hour.
  2. Soak toor dhal, channa dhal, urid dhal, moong dhal, red chillies in a bowl with hot water for 1 hour.
  3. After an hour, grind the raw rice first well and then add all the dhals (Items in 2nd step).Add some water.
  4. Grind them well like dosai batter. Then add salt and keep it aside.

Preparation of Adai:

  1. Heat a tava in a medium flame. Once it is heated, pour batter with a cup shaped spatula and spread it to form a round shape.
  2. Pour little oil around that and cook for 2 mins. Then turn to the other side and cook for another 2 mins.  Cook well till it turns to light brown colour. Follow the same procedure for the rest.

Have it with Jaggery, milagai podi or butter. But Avial is the famous combination of all.

Additional Info:

Some grind the dhals lightly and add it with the rice batter. But for kids and old people, it is difficult to digest. If you grind well, then it is suitable for all ages.

You can also add green chillies to the batter.

Masala Dosai

Serves 14- 15 dosas

Ingredients:

For Masala:

Potatoes (aloo) – 6 medium size (boiled and mashed)

Tomato (optional) – 1 (cut into pieces)

Green chillies – 4 or 5 (chopped)

Sombu (fennel) – ½ tbsp

Jeera (cumin) – 1 tbsp

Pudhina (mint leaves) – 4 or 5

Turmeric powder – 1 tbsp

Oil – 2 tbsp

Salt – to taste

Coriander – for garnishing

For Dosai Batter:

Raw rice – 1 cup

Urid dhal – ½ cup

Salt – to taste

Preparation of Batter:

  1. Soak the rice and urid dhal together in hot water for 1 hour.
  2. Grind them till it becomes fine thick batter. Add water while grinding.
  3. Add salt to the batter and mix well. Keep outside for whole night to ferment. Do not close the lid tightly.

Preparation of Masala:

  1. Heat oil in pan, add sombu(fennel), jeera (cumin), pudhina leaves, green chillies and tomatoes.
  2. After a light fry, add little water, turmeric powder and the mashed potatoes.
  3. Add salt and boil till the water is evaporated.
  4. Now add coriander and keep it aside

Preparation of Dosai:

  1. Next day, heat the pan and pour one cup of batter and spread it to form a round shape.
  2. Pour little oil around it and leave it to cook for 2 mins. Turn the dosai to the other side and cook for 2 mins. It will be in light golden brown colour. Take it and follow the same procedure for the rest.
  3. Now add the masala on one side of dosai and role it…..

Tasty Masala dosai is ready…………

Additional Info:

It is not necessary that you should use the batter the next itself. It will stay for a week if refrigerated.

You can also have plain dosai without masala with sambhar and chutney.