Indian Recipe Corner | Indian Recipe Guide

Mushroom masala dosa

2010-09-23T08:53:00.001+08:00

mushroom masala dosa

For dosa
Dosa recipe

For mushroom masala

Ingredients
button mushroom - 6 pieces
onion - 2 big pieces
oil - 2 tsp
chilli powder - 1 tsp
salt to taste
turmeric powder - 1 tsp
curry leaves to tamper

Method

Soak the mushroom in water for 10 minutes to get its dirt removed. rinse well and fine chop it into very tiny pieces. Also fine chop onions. Heat oil in tava. Add curry leaves. When it is roasted add onions. Stir well till onion splits and add mushroom. Add salt, chilli powder and turmeric powder. Mix well and close the lid. Once the mushroom sweats open the lid, stir again and keep on stirring with lid open till they get roasted and there is no water. The stuff is now ready to keep in dosa.

Heat the dosa pan. When the pan is hot enough, pour the dosa batter and spread it in circular motion till it is a thin layer. Apply gingelly oil and place the stuff in the center as a diagonal to the dosa circle and close the lid of dosa pan till cooked. Open and remove the dosa by carefully rolling over the stuff. This dosa goes very well with corriander chutney or green all purpose chutney.

Tips:

Sometimes dosa refuses to come out of its pan. For crispy and easy removal these tips can aid you.

When dosa pan is hot enough, add a spoon of gingelly oil and a spoon of salt. spread it all over the pan. Allow for a second and wipe off and then pour batter.
When dosa pan is hot enough scrub the pan with half onion well and then pour batter.
When dosa pan is hot enough scrub the pan with half potato well and then pour batter.
When dosa pan is hot enough add a spoon of gingelly oil and add spit ladies finger and fry for 1-2 minutes for more crispy dosa.
When dosa pan is hot enough scrub it with a ball of tamarind.
And gingelly oil is always preferred by me for dosa for its flavour and aroma.

Vegetable Uthappam

2010-03-22T09:53:00.002+08:00

Ingredients

For Uthappam

Par boiled rice - 4 cups

Urud dal -1/2 cup

fenugreek seeds - 2 tsp

For Vegetable spread

finely chopped beans, carrot, potato, cauliflower - 1 cup

chopped onions - 1

minced green chillie - 1

mustard seeds, urad dal - 1 tea spoon

corriander leaves to garnish

salt to taste

oil - 1 teaspoon

Preparation
For Uthappam
Soak the above in water for about 4 - 5 hours and grind into a fine flour. Leave it for about 8 hours to become sour.

For vegetable spread
Heat oil in tava. Spurt mustard seeds, urad dal and saute onion. Add vegetables with chilli and salt. Stir well. Cook till vegetables are well cooked. Keep it aside.

Method for Vegetable Uthappam

Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it(it should be thick than a normal dosa). To have more holes add drops of oil over it just like sprinkling. Now spread the vegetable mix on the flour. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked.

Goes well with coconut chutney

Indian Breakfast - Dosa - Coconut chutney

2010-03-02T09:26:00.006+08:00

The breakfast of South Indians will normally be either idli with chutney, dosa with chutney or sambar, ven pongal or uppuma. Some also include ulundu vada ( methu vada ) in their regular breakfast like 2 idli, 1 vada or 2 dosa with 1 vada. Their breakfast is completed or gets perfect with a cup of tea.

Dosa recipe

Ingredients
raw rice 1 cup
urad dal 1/4 cup
fenugreek - 1/2 teaspoon

Method
Soak the above atleast for 5 hours and grind it to make batter. Allow the batter to ferment with enough salt.
Then pour the batter in dosa pan to make dosa with little oil. The thinner the batter is spread in pan you will get crispier dosa.

Chutney recipe

Ingredients
grated coconut - 200 gm
channa dal - 50 gm
red chilli - 1
ginger - a small bit
salt to taste
mustard seeds - 1/2teaspoon
curry leaves
asafoetids a pinch
oil - 1 teaspoon

Method

Grind coconut, channa dal, red chilli, ginger to a fine paste. Heat oil in tava. Spurt mustard seeds, curry leaves, asafoetida and pour it in paste. Add enough salt and mix well. Chutney is ready. The red chilli can be replaced by green chilli also and ginger can also be replaced by garlic.

Aappam Dosa

2009-02-17T09:05:00.005+08:00

Ingredients
1 kg raw rice
1 cup of thick coconut milk

3 tbsp of urad dal

1 tbsp of fenugreek
salt to taste

Method

Soak rice, fenugreeks and urad dal in water for 5-6 hours. Grind this along with coconut milk and with little water, add salt, allow it for fermentation a night.
Next day morning make dosas and serve along with coconut milk added with sugar or any spicy gravy.

Rava Dosa

2009-02-17T08:04:00.001+08:00

Ingredients

4 cups of rava

½ cup urad dal

1 tsp of fenugreek

salt to taste

1 tsp of jeera

fresh grated coconut if required

2 tsp of til

5-6 roasted cashew nuts, small bunch of cut coriander leaves & curry leaves for ganishing

Method

Soak urad dal & fenugreek for 1 hour and grind it. Mix rava & make into batter of pouring consistency. Add salt and Allow it for fermentation a night & make dosas next day morning. Add coriander, curry leaves, jeera, til, cashew nuts, roasted grated coconut.

Serve along with coconut chutney.

Note: If dosa has to be made the same day. Add yeast to it or 3 tbsp of fermented curd and leave it for atleast 2 hours.

Fenugreek dosa

2009-02-17T07:55:00.002+08:00

Ingredients

½ kg raw rice

1 hand full of fenugreeks

½ glass urad dal

salt to taste

1 tsp of sugar.

Method

Soak rice, fenugreeks and urad dal in water for 5-6 hours. Grind this with little water, add sugar and salt, allow it for fermentation a night.

Next day morning make dosas and serve along with fried dal chutney.

Note:Fenugreeks are meant for cool behaviour. This type of dosa with less oil are preferred good for ladies during menstural periods.

Adai Dosa

2009-02-17T07:46:00.002+08:00

This has been my favorite ever since my childhood and today even my kids prefer it a lot.

Ingredients

2 glasses raw rice
½ glass chana dal
1/4 glass urad dal
½ glass toor dal,
1 tsp fenugreek
1 tsp jeera
1 tsp pepper powder
6-8 green chillies finely cut based on taste
1 tsp til
salt to taste
small bunch of coriander & curry leaves to garnish dosa.

Method

Soak rice, dals & fenugreek seeds for 5-6 hours in water. Grind soaked rice, dal and fenugreek. Now add the other ingredients & make into a batter consistency.

Allow it to ferment overnight. This dosa has to be poured thick.

Best when served along with coconut chutney. Highly nutritious for kids. Can be given as evening tiffen avoiding snacks. Since it might be heavy, one at a time for kids is more than enough.

Note:

If urad dal is taken 1/2 cup instead of 1/4 cup, the same batter can be used to make idlies which can be another attractive dish for kids.

Mysore Masala Dosa

2009-02-17T07:22:00.002+08:00

Ingredients

4 glasses raw rice

½ glass chana dal

1 glass urad dal,

2 tsp fenugreek seeds

1 hand full of avalakki

salt to taste

2 tsp of sugar.

Method

Soak all the above ingredients in water for about 6-8 hours, then grind into dosa batter consistency, add salt & sugar, allow it to ferment overnight. Next day make dosas.

The crispy Mysore Masala Dosa is served with a lump of melting butter on it.

Side dish: Best with coconut chutney and potato masala gravy