Ragi flour / Finger Millet flour - 1 cup Rava / Semolina - 1/2 cup ( do not roast the rava) Rice flour - 1/2 cup Sour curd-1tbsp Salt to taste Crushed pepper - 1 tsp Cumin seeds/Jeera - 1 & 1/2 tsp Chopped onion - a handful Chopped green chillies - 1 Chopped ginger - 1/8 tsp Water - as needed Oil as needed to cook the dosa
Method
Take a bowl add all the above ingredients. Pour water and make a thin/pouring/buttermilk consistency, make sure there are no lumps.Rest the batter for 10 minutes. Heat an iron dosa tawa and grease it with some oil, take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa. The dosa should give you a lace / netted effect. Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown. Do not flip the otherwise. Enjoy these hot dosa with chutney or Idli Podi.
Note:
a) You can also make this dosa plain without adding onion. b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom. After some batches batter will become thick so dilute it again. c) Batter must be like a thin buttermilk / pouring consistency. d) Flipping the dosa and cooking the other side is optional. e) For this dosa iron tawa is the best.
( Beat the eggs well with above ingredients. Heat a paniyaram pan pour some oil in the holes pour a ladle of the egg mixture and cover with a lid. Turn them gently and cook till light brown. Remove from pan and keep it aside)
Other ingredients
Chopped Tomato - 1 large
Chopped onion - 1
Ginger and garlic paste - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala - 3/4 tsp
Salt to taste
Chopped curry and coriander leaves - few
Slit green chillies - 4
Oil - 3 tsp
Method
Heat oil in a pan fry onions , few curry leaves and green chillies till light brown, add ginger /garlic paste and fry till raw smell has disappeared.
Add tomatoes and dry masala powders in low flame cook till tomatoes are mashed well.
Add the egg paniyaram toss and switch off the stove. Do not mix too much the paniyarams will break.
Garnish with curry and coriander leaves and serve as a starter or as a side dish.
( Do not use nylon sago, use the white fat variety)
Salt to taste ( around 1 tsp)
Green chillies - 4
(ground to a fine paste)
Lemon - 1/2
Hing - 1/2 tsp
Jeera /Cumin seeds - 1 tsp
Water - 5 cups
Method
Wash and soak rice and sago together in water overnight. Next take drain out some water and grind it to a very smooth thick batter.
Boil 5 cups of water in a heavy vessel when it starts to boil add the hing, ground green chillies paste, salt and jeera reduce the flame.
Now slowly add the ground rice/sago batter and keep stirring till thickens make sure they don't form lumps.
To check if its cooked wet your fingers and try to touch the hot cooked batter ( be careful) if its not sticking to your fingers then your batter is cooked and switch off the stove.
Squeeze the lemon into the batter mix well cover with a lid.
Once the batter is cooled put it into a murukku press with a star shape or 3 holes shaped plate and press it on a plastic sheet.
Dry them in sun for 2 to 3 days or till its crisp store it in a plastic container.
Deep fry these vadams in hot oil and enjoy. Note:
a) Make sure you grind the batter to a smooth semi thick batter.
b) Water quantity may differ to 4 to 5 glasses depends upon the quality of rice.
c) If by mistake your cooked batter is loose don't worry just spoon them out on sheet and dry. Only the shape will differ.
( add more or less according to the sweetness of the plantain)
Chopped cashew nuts - 15
Raisins - 1 tbsp
Cardamom powder - 1/4 tsp
Ghee - 1 & 1/2 tsp
Method
Boil water in a pan add the vermicelli and cook till its 3/4 th cooked. Do not over cook till soft then when cooled they will come like a paste. Drain out the water and spread on a plate to cool.
( add 1 or 2 tbsp of flour if your dough is sticky)
Milk powder - 1 & 1/2 tbsp
Dry Yeast - 1 & 1/2 tbsp
Luke warm water - 1 cup
Salt - 1/2 tsp
Sugar - 2 tbsp
Method
Take warm water in a bowl add the yeast ,sugar and salt mix to dissolve, cover and wait for the yeast to activate may be 5 to 10 minutes.
Once its foamy add the flour and milk powder gently mix to form a soft dough. If dough is sticky add more flour to get the right consistency.
Dough should not be very stiff like we knead for roti. Grease a bowl and place the dough , cover with a tight lid and wait for 1 to 2 hours for the dough to double in size.
Punch the dough slightly to knock out the air and knead once , divide the dough into small equal size balls. Roll the balls into thick poori or roll out the whole dough like a thick sheet and cut into circles using a cookie cutter.
Apply oil on both sides of the bun and fold it into half, place these on a parchment paper or banana leaf. Applying oil prevents the fold of the to bun to stick together.
Cover and rest for another 30 minutes to rise. Steam these buns till they puff up. Once cooked they look glossy and dry on top.
I covered the steamer lid while steaming with a cloth so the water does not drip down on the buns and the towel will absorb the water (this step is optional).
Filling ingredients
Paneer cut into small cubes - 2 cups
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Jeera powder - 3/4 tsp
Chaat masala - 1/2 tsp
Garam masala - 1/2 tsp
Curd - 1/4 cup
Ginger and garlic paste - 1/2 tsp)
( Take a bowl add all the above mentioned ingredients except onion and oil, mix well and marinate for 10 minutes) .
Chopped onions - 1/4 cup
Oil - 3 tsp
Paneer Bao
Garnish
Carrots, Cucumber - cut into thin strips
Chopped coriander leaves
Method
Heat oil in a pan fry the onions till colour changes but still has the crunch , add the marinated paneer along with the curd mixture. In high flame mix well till raw smell has disappeared and paneer is dry.
Switch off the stove garnish with coriander leaves.
Assembling
Take a bao bun fill it up with some panner mixture, garnish with cucumber. carrots and coriander leaves. These as served as an appetizer in Taiwan.
Note:
Be creative in making your own filling. Today i have shown a basic paneer filling.
Take a baking dish pour olive oil and all the ingredients except the fish and feta cheese, toss well till combined.
Broil them in LOW till the vegetables are roasted and light brown.
Remove from the oven and place the fish on top of the roasted vegetables , sprinkle some salt and pepper and evenly add the crumbled feta cheese on top and drizzle olive oil.
Again BROIL in LOW till the fish is cooked and feta cheese is in light brown on top.
Sprinkle freshly chopped coriander leaves and squeeze some lemon juice on top and serve hot.
