Masala Oats Dosa

 Growing up my favorite breakfast was Idli. But as I grew up I realized the amount of planning it takes to get Idli on your plate.

But as I grew up a bit more, I found the convenience of the ready made "mix" for idlis. Then I discovered Oats idlis, rava idlis and then the bst of both worlds Rava Oats idli.

And then I finally wanted to make Dosa/Cheela with the batter of Rava Oats idli and they were super delicious. I know my mom would have been proud of me :)

Masala Oats Dosa (Crepes made with oats and samolina with Indian flavors)

Masala Oats Dosa

Ingredients:

1. 1 cup quick cooking oats (pulse once or twice to make the oats a bit small)
2. 1/2 cup sooji/samolina
3. 1 masala packet from the masala oats (or 1 tablespoon chat masala)
4. 1 tablespoon oil + oil for frying the dosa
5. 1 tablespoon chana dal
6. 1/2 teaspoon each of mustard, cumin, urad dal
7. 1/2 cup yogurt
8. Salt if needed
9. handful of finely chopped cilantro
10. 1/4 cup finely grated carrots , cabbage
11. 1 teaspoon baking soda
12. 1 tablespoon lemon juice

In a pan heat one tablespoon oil add the mustard seeds. Cover and cook until they start splattering. Add chana dal and fry for 30 minutes. Add cumin and urad dal. Add the Sooji and fry for a couple of minutes.

In a dish beat the yogurt and add all the ingredients (except baking soda) to it and 1 to 11/2 cup hot water and stir well. Set it aside for 10 minutes.

Add baking soda and stir lightly and set aside for 5 minutes.

Heat a griddle and take a ladle of the batter and add to the center of the griddle. With a light hand spread it into a circle with a light hand. Add some oil to the edges of the dosa and let cook for 2 minutes. Flip and add some oil and cook for 2 more minutes. Enjoy with coconut or peanut chutney

Ancient grains Dosa

 Exactly a year when we were getting into lock down, we went to Costco and my husband was on one of those healthy shopping sprees and got a box of Tasty bites Ancient Grains. Of course after eating it a couple of times, it was forgotten in the pantry. Today I used one of those packets and the dosa was super delicious.

Ancient grains Dosa (Crepes made of Ancient grains and lentil/rice batter)

Ancient grains Dosa

Ancient grains crepe

Ingredients:

1. 1 8.8 oz Tasty Bites Ancient grains pouch
2. 1/2 cup urad dal flour
3. 1/4 cup rice flour
4. 1/2 teaspoon salt
5. 2 cups water
6. Oil for cooking the dosa

Grind the ancient grains into a smooth paste with 1/2 cup water. Heat the rest of the water for 1 minutes in the microwave. Mix all the ingredients together except oil and set aside for 20 minutes.

Heat a griddle. Take a ladle of batter and add it to the center of the griddle and with a light hand spread it into a circle with outward motion until it gets to 6 inch circle. Drizzle oil around the dosa and cover and cook on medium low for 2 minutes. Flip and add little oil and cook for 2 more minutes. Serve with your favorite chutney or curry

Raagi Dosa

I know the lock down has made all of us innovative cooks. What else can we do, if we have to cook meal after meal after meal at home, every single day!!!

There are only so many recipes you can make with wheat flour and the plain all purpose flour. On one of my trips to the Indian store, I picked up different kinds of flours. One of them was Raagi flour. 

First off..what is Raagi or Ragi. It is called Finger Millets in English .Here is a very good resource to know more about Super Millet- Raagi

Raagi Dosa (Crepes made with Finger Millet and Black gram flour)

Ingredients:

1. 11/2 cup Raagi flour
2. 1/2 cup urad dal/ Black gram flour
3. 1 cup plain yogurt beaten
4. 1 cup water
5. 1/2 teaspoon baking soda
6. 1/2-1 teaspoon salt
7. Oil for frying

To Garnish:

1. Finely chopped onions
2. finely chopped ginger
3. cumin

Sift the raagi and urad dal flour along with the salt and mix the yogurt and water. Set aside for 20-30 minutes. Add the baking soda and mix well.

Heat a griddle. Add a ladle of batter to the center of the griddle and with a light hand spread the batter outward in circular motions. Add oil to the edges of the dosa. Garnish with onions, ginger and cumin and if desired finely chopped green chillies. Fry for 3 minutes and when the edges start to raise a bit, flip the dosa and gently press so that the onions stick to the dosa. Fry for 2-3 more minutes. Flip it and fold it into half and serve with any chutney or ketchup

Besan Dosa

I wanted to make instant dosa today with rice flour and urad dal flour but I ran out of rice flour. So was searching for some other Sosa recipes but all of them has rice flour as Thierry ingredient. The one Sosa which has rice flour as an optional ingredient was the besan dosa and I made it with grated potatoes and it is yum yum

Besan Dosa (Indian crepe with chickpea flour)

Besan Dosa

Ingredients

1. 2 cups besan
2. 1 medium potato peeled and grated fine
3. 1 teaspoon salt
4. 1/2 teaspoon each of cumin, red chilly flakes, coriander powder
6. 1 tablespoon plain yogurt beaten
7. Oil for frying

Mix all the ingredients together except oil and set aside for 15
Minutes. Heat a griddle and drop a ladle full of dosa batter an spread it outwards in a circular motion with a light hand. Drizzle oil around the circumference. Cook for 3-4 minutes, drizzle some oil over the dosa and turn and cook for 3-4 minutes. Serve with green chutney or your favorite chutney

Tomato chutney for Paneer Dosa and Cheese Dosa

Its been a long time that I made dosa and today I am all set to make it. Whenever I make Plain Dosa I always make my favourite Potato Curry to go with it and if I have patience I make some chutney also. Today its the Tomato Chutney's turn.

                     And today I am making Paneer dosa and cheese dosa for the kids

Paneer Dosa (Lentil crepe sprinkled with cottage cheese)

Paneer Dosa

Ingredients:

1. 1 cup peeled black gram (Urad Dal)
2. 2 cups rice
3. 3/4 teaspoon salt
4. 2-3 cups water
5. oil for frying
6. 2 tablespoons grated paneer per each dosa

Here is How to make Fresh Paneer
Soak the black grams and rice separately in 3 cups of water over night or for atleast 5 hours. Grind them to a smooth paste and mix with salt and water to get a thin pancake batter consistency. Heat a griddle and add a laddle of batter in the center and spread the with the back of the laddle with a light hand. Add a teaspoon of oil around the edge of the dosa. Fry for 3-4 minutes until the edges turn golden. Turn it and fry for 1 more minute. Sprinkle with the grated paneer mixed with a pinch of red chilly powder for spicyness. Serve as is or with chutneys and curries

Tomato Chutney (Tangy tomato dip)

Tomato chutney

Ingredients:

1. 1 medium small onion chopped
2. 2 large or 3 medium tomatos chopped
3. 1/4 cup cilantro chopped
4. 1/4 cup thick tamarind juice
5. 3/4 teaspoons salt
6. 1/4 teaspoon turmeric
7. 1 serrano chilly chopped
8. 2 tablespoons oil divided
9. 1/2 teaspoon each of cumin, urad dal, mustard seeds,
10. few curry leaves
11. 2-3 dried red chillies broken

In a pan heat about 11/2 tablespoon oil and fry the onions till tender. add green chillies and fry for a minute. Add tomatoes and cook covered till tender. Add tomato tamarind juice and salt and turmeric and stir to combine. Let it cool. Grind to a coarse paste.

In a pan heat the remaining oil and fry the cumin, urad dal and mustard seeds for a couple of minutes. Add curry leaves and dried red chillies and fry till they start to splutter. Add this to the tomato paste. Serve with idli, dosa or even steamed rice and ghee

            

Cheese Dosa (Lentil crepe sprinkled with Cheddar cheese)



Cheese Dosa



Ingredients:

2 tablespoons of grated cheddar cheese per dosa

Once the dosa gets cooked on both side, sprinkle with cheddar cheese and leave it on the griddle for about 30 minutes or until cheese melts. Let cool a bit before serving. Enjoy

Wheat Dosa with Bottle Gourd Peel Chutney

Lauki Chilka Chutney

When I make any of the recipes with the skins of the vegetables which we usually discard I think of how resourceful Indian used to be in the olden days. There used to be so much less waste in everything. But India is changing sooooooooo much. People are being very wasteful and boastful
           Anyway, I made this Dosa with Wheat flour which was called "Poola" in my house. My grandma useds to love it and it is, as a matter of fact pretty delicious and easy to make. And to go with it I made Chutney with Ridge gourd. Enjoy

Poola (Whole Wheat Flour Crepes)

Wheat Dosa (pola)

Ingredients:

1. 2 cups wheat flour
2. 1/2-3/4 cup plain yogurt beaten
3. 1/4 cup finely chopped onion
4. 1 green chilly finely chopped
5. 2 tablespoons finely chopped cilantro
6. water as needed
7. 1/2-3/4 teaspoon each of salt,
8. oil for frying

In a bowl sift the wheat flour with salt and mix the beaten yogurt. Add onions and green chillies and cilantro. Add water little by little until you get a thin pan cake batter. Heat the griddle and add a teaspoon of oil. Take batter in a ladle and star pouring in a circle from outside. Add some more oil at the edges. Let it get fried for 3 minutes or until the edges turn golden. Turn and fry for a couple of more minutes. Serve hot


Sorakaaya Thokku pachadi (Bottle gourd peel cooked and ground to paste)

Ingredient:

1. 2 cups Bottle gourd peel (Remove peel with any spots on it)
2. 1 large or 2 small tomatoes chopped
3. 2 green chillies
4. 1/2 inch ginger
5. 1/2-3/4 teaspoon salt
6. 1/2 teaspoon turmeric
7. 2 tablespoons oil
8. small lemon sized tamarind soaked in 1/4 cup of water water
9. 1/2 teaspoon each of mustard seeds, cumin, urad dal
10. 2 red chillies broken
11. few curry leaves
12. 1 heaped teaspoon dry roasted sesame (optional)

Heat the oil in a pressure cooker and fry the tomatoes and ridge gourd peels green chillies and ginger and cook for 3 whistles along with turmeric and tamarind puree and a little water. After the stream escapes open the cooker and grind it to a smooth paste along with the salt. In a pan the oil and fry the urad dal, cumin and musatrd seeds for a couple of minutes. Add red chillies and curry leaves and fry till they start to splutter. Add the chutney to it and cook for 5 minutes. Enjoy
The Chutney I made was a bit sour than what I wanted so I included the sesame seeds while grinding and it turned out to be sooooo good

You might also like Brinjal Chutney
                    Ridge Gourd Peel Chutney
                    Carrot Chutney