Dosa Recipes / Different Kinds of Dosa

Bun Dosa	Ragi Rava Dosa	Tuppa Dosa
Appam	Wheat Appam	Oothapam
Quinoa Sponge Dosa	. Set Dosa	5 Dhals Adai
Aval Dosa	Mixed Flour Dosa	Masoor Dal Dosa
Lentils Dosa	Cornmeal Tomato Dosa	Sponge Dosa

Rava Dosa	Neer Dosa	Oats Rava Dosa
Black Eye Bean Dosa	Sponge Gourd Dosa	Masala Dosa
Instant Ragi Dosa	Sago Dosa	Tomato Dosa
Green Peas Dosa	Sorghum Dosa	Brown Rice Dosa
Wheat Sweet Dosa	Kollu Dosa	Pesarattu Dosa

Pullattu	Azhagar Kovil Dosa	Mapillai Samba Dosa
Kavuni Arisi Dosa	Thinai Dosa	Cheese Garlic Dosa
Black Chana Dosa	Thavala Adai	Ragi Moongh Dal Dosa

Fermented Ragi Dosa	Acorn squash Dosa

9 Beans soup, Cajun Spiced Potatoes,Cauliflower Au Gratin

 

Cajun Spiced Potatoes / Barbeque Nation Style Cajun Potatoes Recipe / Cajun Potato

Cajun Spiced Potatoes

Ingredients for Batter

All purpose flour / Maida - 3tsp

Corn flour - 6 tsp

Salt a pinch

( add water and dilute to a semi thin batter)

Ingredients for Sauce

Mayonnaise - 3 tbsp

Kashmiri red chilly powder - 1 & 1/2 tsp

Chilly flakes - 1 tsp

Onion powder - 1 tbsp

Grated garlic - 2

( you can add garlic powder too)

Italian seasoning - 1 tsp

Lemon juice - 1 tsp

Milk as needed to dilute

Pepper powder - 1/2 tsp

Salt to taste

( I added garlic salt)

Method

Mix all above ingredients together in a bowl.If the mixture is too thick then add little milk to get a semi thick consistency.Adjust spices according to your taste.

Other ingredients

Boiled baby potatoes - 12

( cook the potatoes till tender,do not over cook till they are mashed,while still hot using a heavy spoon gently press the potatoes till the skin splits)

Chopped onion and coriander leaves for garnish

Oil to shallow fry

Barbeque Nation Style Cajun Potatoes

Method

Heat oil in a pan dip each pressed potato into the batter and shallow fry till crisp and light brown on both sides,remove from the oil.

Arrange all the fried potatoes on a plate pour the sauce on top till they are covered.

Garnish with chopped onion,coriander leaves and kashmiri chilly powder.

Serve immediately!

Adapted from Cooking Shocking

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Black Eye Bean Dosa / Bobbarala Dosa / Lobia Dosa / Alasandalu Dosa / Karamani Dosa

Black Eye Bean Dosa

Ingredients 

Black eye bean / karamani -1 cup 

Sona masoori rice -1/4 cup 

Green chillies -2 

Ginger -a small piece 

Salt to taste

 Jeera-1tsp 

Oil - as needed

Method 

Soak rice & black eye bean together for 5 hrs,then grind it to a semi coarse batter along with salt,ginger & green chillies.Mix jeera to the batter.Fermentation is not needed for this dosa batter.

Heat a tawa take a ladle of batter and spread it to the thickness you want.Pour a teaspoon of oil around the dosa.When light brown at the bottom flip and cook till done.

 Serve it hot with any chutney.

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Kutchi Dabeli Masala Recipe / Dabeli Masala / Homemade Dabeli Masala / Kacchi Dabeli Recipe

 

Dabeli Masala

Ingredients

Coriander seeds - 4  tbsp

Sesame seeds - 1 tbsp

Fennel seeds - 1 tbsp

Cumin seeds - 1/2 tbsp

Peppercorns - 1 tsp

Triphala/Trifala/Teppal/Szechuan pepper - 1/2 tsp

Cinnamon - 1 finger size stick

Cloves - 4

Black cardamom - 2

(As i did not have i used green cardamom -2)

Star anise -1

Bay leaf - 2

Desicated coconut - 4tbsp

Kashmiri chille powder - 4 tbsp

Salt to taste

Kala namak - 1

( I used 1&1/2 tsp)

Sugar - 1 tbsp

( I used 1 tbsp and 1/2 tsp )

Amchur powder - 1 tsp

Homemade Dabeli Masala

Method

Take a pan add all the ingredients except the dry powders and coconut,dry roast till  colour changes.Do not burn the spices.Switch off the stove and add the dry ingredients except the sugar.

Mix till everything is well combined,Cool completely and dry grind along with sugar to a semi smooth powder.

Store it in a clean jar in fridge.

Adapted from cooking Shocking

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Ragi Rasam / Finger Millets Rasam / Rasam Recipes / Millets Rasam

Ragi Rasam

Tempering

Ghee -1 tsp

Mustard-1/4tsp

Chopped green chillies -1

Curry leaves few

Methi seeds - 4

Hing-1/4tsp

Other Ingredients

Ragi flour - 1 & 1/2 tsp

Crushed ripe tomato- 1 large size

Salt to taste

Tamarind -1/2 of a lime size

( add water and squeeze out the juice)

Turmeric powder-1/2tsp

Coriander & curry leaves-little

Crushed garlic-3

Water -required amount (around 3 cups)

Rasam powder - 1 tbsp

( If you don't have rasam powder add 1 tsp of crushed pepper and 1 tsp of crushed jeera)

Method
Pour water in a bowl add the tamarind juice,ragi powder,crushed tomato,turmeric powder and salt,make sure ragi powder is well dissolved .

Cook the mixture in low flame till raw smell has disappeared completely.Add the rasam powder,crushed garlic and give a boil,switch off the stove,

Heat ghee in a pan & temper it with above mentioned ingredients.

Pour the hot tempering into the rasam,garnish with curry and coriander leaves.

Serve it with hot rice or can be served as a soup at winter season.

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Ragi Soup / Finger Millet Soup / Ragi Vegetable Soup / Vegetable Ragi Soup

Ragi soup

Ingredients

Ragi flour - 1 & 1/2 tbsp

( Dilute the flour with some water)

Mixed vegetables of your choice - 1 cup

( I used carrot,peas,beans,cauliflower)

Chopped onions - 2 tbsp

Chopped garlic - 1

Salt and pepper to taste

Water - 4 cups

(add more if you want a thin soup)

Chopped coriander leaves for garnish

Jeera - 1/2 tsp

Oil - 1 tsp

Method

Heat oil in a pan temper with jeera.Add onions and garlic saute till light brown.

Add the vegetables saute for a minute, pour water add salt and simmer till vegetables are cooked.

Pour the diluted ragi flour and mix well.Cook in low flame till raw smell has disappeared.

Switch off the stove add pepper powder and garnish with coriander leaves and serve hot.

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Vadacurry Recipe / Vadai Curry recipe / Vadaikari Recipe / vadakari Recipe/ Side dish for Idli And Dosa

Vada Curry

Tempering Ingredients

Oil - 1 tbsp

Sliced onions - a handful

Cinnamon - a small piece

Cardamom - 1

Fennel seeds - 1/4 tsp

Curry leaves few

Red chilies - 2

Ingredients dry roasted and ground to a paste

Cloves - 5

Cinnamon - a medium size stick

Cardamom - 2

Fennel seeds - 2 tsp

Poppy seeds - 1 tbsp

Grated coconut - a handful

Pottukadalai - a handful

Mint leaves - 2 tsp

Coriander leaves - 2 tsp

Chopped garlic - 6

Chopped ginger - 1 tsp

Red chillies - 4

Green chillies - 4

( dry roast all the above ingredients together till nice aroma comes out and colour changes,cool and grind to a smooth paste )

Ingredients for Vada

Channa dal - 1 cup

Fennel seeds - 1 tsp

Red chillies - 2

Salt to taste

( soak above ingredients in water for 2 hours,drain out the water completely add salt.Grind to a semi coarse thick mixture,do not add water for grinding.Heat oil in a pan pinch the mixture and drop it into the oil.deep fry till it's semi crisp on all sides,keep it aside)

Other ingredients

Oil to deep fry vada

Curry and Coriander leaves for garnish

Turmeric powder - 1/2 tsp

Salt to taste

Method

Heat oil in a pan temper it above ingredients,Fry onion and curry leaves till colour changes.

Pour the ground mixture and saute for few minutes,pour enough water,salt and turmeric powder.

Cook till raw smell has disappeared completely add water if needed the gravy should be loose once the vada is added they will thicken up.

Add the fried vadas cook for a minute and switch off the stove.Garnish with chopped curry and coriander leaves.

Best served as side dish for Idly.Dosa,Set Dosa,

Adapted from Chef.Venkatesh Bhat

Version 2

---------------

Vada Curry

Ingredients
Onion chopped-1
Green chilles slit-2
Curry & Coriander leaves-little
Mint leaves-10
Ginger-1/4''
Garlic sliced-4
Turmeric powder-1/4tsp
Chille powder-1/2tsp
Coriander powder-1tsp
Garam masala -a pinch
(optional)
Oil-3tsp
Rajma vada
(usually we use channadhal Vada,For a change i have made it with Rajma Vada)
Tempering
Fennel seeds-1 & 1/2tsp
Cinnamon-1/4''
Bay leaf-1
Cloves-2
Method
Heat oil in a pan temper it with above ingredients.
Add onion and fry till light brown,now add remaining ingredients & fry well.
Add 2 cups of water & give a boil.
Break Vada into small pieces & add it to the gravy.
Garnish it with mint,curry & coriander leaves.
 Best served with Idly or Dosa.

Tips

This dish is usually made with left over vadas.Apart from urad dhal vada you can use any type of vada .
Adding Coconut milk is optional.You can also add some fresh coconut & cashew nut paste to this gravy.

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Drumstick Rasam / Murungaikai Rasam / Murungai Rasam - Rasam Recipes

Murungaikai Rasam

Tempering

Ghee - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 6

Red chillies - 1

Murungai keerai / Drumstick leaves - 1 tbsp

Hing - 1/4 tsp

Ingredients to powder

Oil - a drops

Thur dal - 1 & 1/2 tsp

Pepper - 1 tsp

Jeera / Cumin - 1 tsp

Coriander seeds - 1 tsp

Curry leaves - 5

(Heat a drop of oil in a pan add above ingredients and fry till colour changes,do not over fry and burn them.Cool and dry grind to a fine powder,keep it aside)

Other Ingredients

Large ripe tomato - 1

(grind or crush with you hand)

Drumstick - 1 large

( cut into finger size pieces)

Salt to taste

Crushed garlic - 2

Turmeric powder - 3/4 tsp

Method

Pour water as needed in a pan add salt,turmeric powder and drumstick,cook till they are soft.

Add the crushed tomato,garlic and water if needed and give a boil.Switch off the stove and add the ground powder.Heat ghee in a pan and temper with above ingredients.

Pour the hot tempering into the rasam mix and serve with rice or drink like a soup.

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Paya Curry Recipe / Goat Paya Curry Recipe / Mutton Paya Recipe / Attukal Paya Recipe / Paaya Recipe / Paya Recipe

 

Paya Curry

Ingredients to be pressure cooked

Goat legs cut into small pieces - 4

(butcher had already cleaned and burnt the goat legs)

Salt to taste

Turmeric powder - 1 tsp

Chopped onion - 1/4 cup

Green chillies - 4

Ginger & Garlic paste - 1 tsp

Pepper powder - 1 tsp

Water as needed

( Wash the legs well with some turmeric powder,put all the above ingredients into a pressure cooker and cook till the legs are soft,keep it aside)

Tempering

Oil - 1 tbsp

Chinnamom - a small piece

Bay leaf - 1

Cloves - 2

Cardamom - 1

Fennel seeds - 1/8 tsp

Other ingredients

Chopped onions - a handful

Ginger and garlic paste - 1 tsp

Curry leaves few

Coriander leaves for garmish

Mint leaves - 1 tsp

Chopped tomato - 1

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Crushed pepper - 1 tsp

Coconut paste - 1 tbsp

Method

Heat oil in a pan temper it with the spices.

Add onions,curry leaves,mint leaves and fry till colour changes.

Add the tomato and saute till they are mashed.

Add the spice powders and the coconut paste saute for a minute and pour the cooked paya along with the water.In low flame cook till the mixture is slightly thick,add salt if needed.

Switch off the stove add the chopped coriander leaves,few mint leaves and pepper powder and mix.

Best served with Aapam.

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Kadalai Maavu Murukku / Besan Flour Chakli / Besan Murukku / Kadalai Maavu Arisi Murukku

Besan Murukku

Ingredients
Rice flour-2 cups
(I used the store bought)
Besan flour/Kadalai Maavu-1/2 cup
Salt-1tsp or to taste
Jeera/cumin-1 & 1/2 tsp
Red chilly powder- 2tsp
Hing-1/2 tsp
Melted butter-1tbsp
( Add 1 or 2 tsp extra if your murukku is hard,some besan variety needs more butter)
Water as needed
Oil-to deep fry
Method
Take a bowl add  rice flour,besan,salt,butter,chilly powder ,jeera & hing.
Pour water little by little & make a soft dough.
Heat oil in a pan,fill the dough into the murukku press.
Press them directly into the hot oil,in medium high flame fry till crisp & light golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Cool completely & store it in a air tight container.
Note:
a) Hot oil can be replaced for butter.
b) Add water little by little to get the right consistency.
c) Instead of jeera you can also add ajwain
d) If your murukku is hard add 1 or 2 tsp of hot oil.

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Sponge Gourd Burfi / Luffa Burfi / Nethi Beerakaya Burfi / Easy Loofah Burfi

 

Sponge Gourd Burfi

Ingredients

Sweetened Mawa /Khoya - 1 cup

( For making Khoya in microwave click HERE .If using unsweetened Khoya then add sugar according to your taste)

Chopped nuts of your choice - 2 tbsp

Cardamom powder - 1/4 tsp

Saffron - a generous pinch

Loofah/Sponge gourd /Luffa/Nethi Beerakaya - 1 medium size

(Do not peel the luffa skin completly as they may loose shape when boiling,peeling skin is optional.If the luffa is tender no not peel the skin.Cut it into thick circles and gently scoop out the flesh and chop it finely.Do not cut it into very thin circles they will loose shape while boiling)

Desiccated coconut - 1 tbsp + 1 tbsp for dusting

Sugar - 2 tbsp

Ghee - 1 tsp

Green food colour - a pinch ( optional)

Water as needed

Luffa Burfi

Method

Take a wide pan add very little water ,sugar and food colour if using and boil till cooked.

Do not over cook till soft. Boiling will take only few seconds.

Remove from the syrup and place it on a plate to cool completely.

Nethi Beerakaya Burfi

Heat 1 tsp ghee and fry the sponge gourd flesh for few minutes till raw smell has disappeared.

Add the desiccated coconut and fry for few more minutes and switch off the stove.

Cool and then add the nuts,saffron,cardamom powder and khoya mix well.

Take small portion of the mixture and stuff it into the cooked sponge gourd rings.

Keep it in fridge for 10 minutes to harden slightly .

Remove from fridge and dust the sides with desiccated coconut and sprinkle some nut on top.

Decorate with cherries enjoy chill!

Loofah Burfi / Luffa Burfi 

Notes:

a) Do not cut the rings to small when cooked they will break.

b) Peeling the skin is optional, if sponge gourd is  tender do not peel.

c) Do not boil the vegetable too much they will loose it's shape.

d) You can add any flavoring of your choice.

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Aval Mixture Recipe / Poha Mixture Recipe / Poha Chivda / Atukula Mixture

Aval Mixture

Ingredients
Thick Aval/Poha/Beaten Rice - 8 cups
Raw peanuts - 1/2 cup
Roasted gram dal/Putnala pappu - 1/2 cup
Broken cashew nut - 25
Small pieces of dry coconut /kopra - 1/2 cup
Curry leaves - a handful
Salt to taste
Red chilly powder - 1 tsp heaped
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Oil to deep fry
Method
Heat oil in a pan fry cashew nut,peanut,roasted gram dal,curry leaves and dry coconut separately till they are light brown.Remove it on a kitchen tissue.
In the same oil deep fry the aval till they puff up,make sure the colour doesn't change,remove it on kitchen tissue.
Take a wide tray add all the ingredients together.Gently mix till everything is well combined.
Cool completely and store it in a clean dry air tight box.
Note:
a)Fried raisins,sev,fried corn flakes can be added .
b)If you like a slight sweet taste then add 1/2 tsp of sugar.
c)Oil should be hot when frying aval or they will not puff up.Make sure the colour doesn't change.

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Ridge Gourd Akki Rotti / Luffa Akki Roti / Sponge Gourd Akki Roti / Akki Roti Recipe / Akki Rotti Recipe

 

Sponge gourd Akki Roti

Yields : 6

Ingredients

Rice flour - 1 & 1/2 cups

( add more if needed to form a soft dough)
Salt to taste
Nethi beerakaya / Luffa / Sponge Gourd - 1 small size

( peeling is optional and chop into small cubes)
Chopped onion - a handful
Crushed curry leaves - 1 tsp
Chopped green chillies - 2
Grated ginger -1/2 tsp
Jeera/Cumin seeds - 1 tsp
Grated fresh coconut - 1 tbsp

Water as needed
Oil to cook

Akki Rotti

Method

Take a mixi jar add the chopped sponge gourd,grated coconut,green chillies and ginger,grind to a semi smooth mixture.Do not add water while grinding.

Take a bowl add the rice flour,ground mixture,onions,curry leaves,salt and jeera,mix it well.

Usually you will not need any extra water to form a soft dough.

Add more rice flour if the mixture is loose.
Divide into 6 small balls,grease a plastic sheet or banana leaf place a ball and gently press to make a semi thick disc,make a small hole in the middle.
Heat a tawa/griddle and cook these roti with little oil smeared on both sides.
Toast till the roti are light brown on all side.Do not over cook as they will become hard.
Serve them hot with any chutney you like.

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Lunch Menu

 

Lunch ready

Cabbage Szechuan Fried Rice -https://www.sailajakitchen.org/.../szechuan-cabbage-rice...

Korean Style Spicy Stuffed Steamed Eggplant - https://www.sailajakitchen.org/.../korean-style-spicy...

Korean Style Spicy Stuffed Steamed Eggplant / Spicy Stuffed And Steamed Eggplant / Gochujang Gaji-jjim

Korean Style Spicy Stuffed Steamed Eggplant

Ingredients

Long Japanese purple eggplant - 3

( slit the eggplants, do not cut till the end)

Chopped onion - 1/2 cup

Chopped garlic - 5

Chopped spring onions - a handful

Korean chilly powder - 1 tbsp

Korean Hot pepper paste - 1 tbsp

Pepper powder - 1/2 tsp

Soy sauce - 2 tbsp

Sugar - 3/4 tsp

Sesame seeds - 1 tsp

Sesame oil - 1 tbsp

Method

Heat 1 tsp of oil and add the garlic,onion and spring onions,saute till onion changes it's colour.

Switch off the stove and add all other ingredients mentioned above and mix well.

Stuff this mixture into the slit brinjals,arrange these on a bowl and steam till cooked.

Serve hot as a side dish for rice.

Adapted from Maangchi.

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Beerakaya Dosa / Nethibeerakaya Dosa / Luffa Dosa / Sponge Gourd Dosa /Luffa Gourd Dosa

 

Luffa Dosa

Ingredients

Idli batter - 1 cup

Oil to cook dosa - as needed

Ingredients ground to a semi coarse mixture

Luffa/Sponge gourd/Nethibeerakaya - 1/2 cup chopped

(peeling the skin is optional)

Green chillies - 1

Ginger chopped - 1/4 tsp

Curry leaves few

Jeera - 1/2 tsp

( grind above ingredients to a semi coarse mixture,do not add water while grinding)

Method

Pour Idli batter into a bowl add the ground mixture and mix it well.

Heat a tawa smear oil and pour the batter and spread it to the thickness you want.I made it little thick like ootappams.

Pour oil around the dosa and cook,flip the other side and cook till crisp and light brown on all sides.

Serve hot with Idli Podi or chutney of your choice.

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Peerkangai Masiyal / Peerkangai Kadayal / Ridge Gourd Masiyal / Peerkangai Kadayal Without Dal

Peerkangai Masiyal

Tempering ingredients

Talimpu vadavam - 1 tsp

( or use mustard,urad dal and jeera )

Curry leaves few

Red chilly - 1

Sesame oil - 3 tsp

Other ingredients

Ridge gourd - 1 large size

( remove skin and cut into small cubes,before cooking taste a piece to check for bitterness)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped onion - a handful

Chopped garlic - 3

Green chillies - 3

Tamarind juice - 1 tbsp

Peerkangai Kadayal

Method

Take a pan add the ridge gourd,onion,green chillies,turmeric powder and garlic,don't add water cover and cook till soft.

Add the tamarind juice and salt, cook for few more minutes and switch off the stove.

Mash this mixture well using a masher or cool and pulse once in a blender.

Heat oil in a pan and temper with above ingredients.

Pour the hot tempering into the ridge gourd mixture mix and serve hot with rice.

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Food Clicks

Idli Pizza Recipe / Idli Pizza / Pizza Idli / Vegetable Idli Pizza and Dosa Pizza / Pizza Dosa - Kids Friendly Recipes

Idli Pizza

Ingredients

Idli batter - 2 ladles

Pizza sauce - 2 tbsp

( or marinara pasta sauce)

Diced coloured capsicum and onion - together a handful

( or any topping of your choice)

Italian seasonings - a generous pinch

Chilly flakes - a generous pinch

Mozzarella cheese - a handful

Vegetable Idli Pizza

Method

Grease a flat plate with some oil,pour the idli batter and spread,steam for 3 minutes till the top is slightly cooked.

Now spread the pizza sauce on top arrange the diced vegetables and sprinkle cheese evenly,steam for another 3 minutes or till fully cooked.

Switch off the stove and let the idli pizza cool completely.Using a knife loose up the sides and gently lift and transfer to a plate.

Sprinkle Italian seasonings and chilly flakes on top and enjoy!

Dosa Pizza / Pizza Dosa

---------------------------------

Made semi thick dosa and topped it with the above mentioned ingredients.

Pizza Dosa

Dosa Pizza

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Baked Zucchini Fries / Baked Zucchini / Zucchini Fries / Zucchini Fries With Parmesan Cheese

Baked Zucchini Fries

Ingredients for outer coating

Panko bread crumbs - 1 cup

Garlic salt to taste

Italian seasonings - 1 tsp

Onion powder - 1/2 tsp

Chilly powder - 1/2 tsp

Pepper powder - 1 tsp

Parmesan cheese - 1/4 cup

( Combine all the above mentioned ingredients together in a bowl and keep it aside)

Other ingredients

Zucchini - 2

( cut into finger size)

All purpose flour for dusting as needed

Egg beaten - 1

Spicy Mayo

Method

Grease a tray with some oil and keep it ready.

Take a zucchini piece dust all sides with all purpose flour,dip it into the beaten egg and roll it into the bread crumbs mixture.

Arrange these zucchini pieces on a baking tray.

Bake these at 425 deg.F for 20 minutes or till light brown on all sides.

Each oven is different so keep an eye on the temperature and baking time.

Best served with Spicy Mayo Dip.

Note:

a) You can even deep fry these instead of baking.

b) Instead of panko you can use regular bread crumbs, but the texture will differ.

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