Egg Cheese Dosa

Diposting oleh adiba
Jumat, 01 Agustus 2014
komentar (0)



When i was pregnant with my son i used feel very hungry. i would make one thick egg cheese dosa in  2 minutes and get out of the kitchen. those days i hated to stand near the stove. One thick dosa is well enough for a meal. This egg cheese dosa, ragi adai, chapathi wrap with soy granules and noodles used to be my food during my pregnancy. Now i make these egg cheese dosa for my son after he comes home from school. he likes it very much. This is such a long due recipe from my side.


I made a video after a long time. did not have enough patience to edit much. so kindly bear with this video.


Ingredients:
  •  Dosa Batter - 1 cup
  •  Cheese slice - 1 / Processed cheese - 2 tsp's (grated)
  •  Green chilly - 1(chopped very finely)
  •  Egg - 1
 Method:


Beat the egg well and keep aside.

Grease the tawa with a drop of oil and use onion or potato to grease.

Pour the dosa batter and spead the batter. after 30 - 50 seconds, pour the beaten egg over the dosa and tilt the tawa so that egg spreads well. add oil to the sides of dosa and throw in some finely chopped green chillies and cook the dosa on both sides.

If you are using processed cheese, grate it and sprinkle above the egg layer of the dosa. if you are using cheese slices, tear the slices and place over the egg layer of the dosa.

Remove your dosa from tawa and place it on a plate. Fold the dosa when its hot, so that the cheese melts.

Serve egg cheese dosa hot!


Note:

If you are serving for kids, skip the green chilly.

Label: ,

Ragi dosa with dosa batter ~ Fermented Ragi Dosa

Diposting oleh adiba
Kamis, 06 Juni 2013
komentar (0)

I was desperate to introduce ragi to my son. as he did not like ragi in porridge form, i had to find other ways. last month, i just added ragi flour to the dosa batter and made dosa. it came out well. but it did not taste good also my kid did not like it. then my friend suggested me to ferment ragi and then mix with dosa batter. this worked out very well today. the dosa tasted superb and my kid ate it without any complain. i am going to make these dosa's quite often.

IMG_2648

Ragi tastes better, when it is fermented. so the day before, mix the flour in water in thick consistency and leave it in room temperature to ferment. this way, ragi dosa tastes good! Highlight of this recipe is, you will not feel the raw smell of ragi and ragi gets cooked quickly.

serves - 3
requires overnight fermentation
cooking time - less than 2 mins

Ingredients:

Ragi Four - 150 gms
Water - 1 cup
Idly / Dosa Batter - 1 cup
Finely chopped onion - 3 tbsp
Finely chopped green chilli - 1 tsp
Finely chopped corriander leaves - 2 tbsp


Starred Photos1

Method:

To make ragi dosa's next morning, mix ragi flour with water without any lumps. mix should be thick like idly batter. mix and close in a bowl and put it on your kitchen top the previous day evening. It takes 12 hours to ferment.

Starred Photos2


Next day, mix the fermented ragi mix with dosa batter, add salt to taste and add finely chopped onions, green chilly and corriander leaves. stir well and make dosa's.

Serve with coconut chutney, it makes a yummy combo!

IMG_2641


You cannot make very thin dosa's with this batter, as it is not easy to spread on the tava. also leave a bit of oil extra, to make the dosa little crispier.

IMG_2653

Notes:

It is not good to eat ragi dosa at night, as it takes long time to digest. Ragi is good to have for break-fast.

If serving for kids, skip green chilly and onions.



Label: , , ,

Pesarattu ~ andhra style

Diposting oleh adiba
Selasa, 21 Agustus 2012
komentar (0)

Me and hubby love pesarattu. whenever we eat out at a andhra hotel, we order this. I love to prepare pesarattu on weekends as it involves less job and extra credits goes for this healthy break-fast. when you have little of last batch of the dosa batter, mix it along with pesarattu batter. that yields good dosa's.


I used to add raw rice for making the batter and have made thick pesarattu like our adai before. somehow, we liked only the thin one's. so i started to follow this simple recipe.


I just love to eat these pesarattu without any side-dishes. the onions and green chilli on every bite will simply be good. Pesarattu is normally served with upma. It can also be served with simple coconut chutney and sambhar. 
Pesarattu

 yields- 10 thin pesarattu
soaking time - overnight or 3 hrs
preparation time - less than 15 minutes



Ingredients:
  • Whole moong dal - 1 cup / 200gms (soaked in water overnight or 3 - 4 hrs)
  • Green chilli - 2
  • Cumin - 2 tsp
  • Ginger - 1' inch size
for topping:
  • Onion - 1 finely chopped or 10 small onions finely chopped.
  • Green chilli - 1 finely chopped
Method:
Wash and soak the whole moong dal in water for about 3 - 4 hrs or overnight. if soaked for overnight, it may also sprout and that makes the pesarattu more nutritious.
Grind the soaked moong dal along with green chilies, ginger, cumin, 1/4 cup of water & salt to taste into a smooth and fine batter.
Now the batter is ready to make pesarattu. yes you need not ferment! Heat a dosa tawa, take a ladle full of batter and make dosa's. if you prefer thin make thin dosa's.
Drizzle oil on sides, if you prefer toppings, add the finely chopped small onions and green chilli over the dosa and wait for a minute and flip the dosa, to let the other side of the dosa to get cooked. after half a minute remove the dosa to serve.
          Serve plain or with coconut chutney or sambhar.

Notes:

  1. As mentioned, you can mix this pesarattu batter along with left over dosa batter and make dosa's.
  2. If serving pesarattu for kids, make sure to reduce one green chilli, it will reduce spice.





Label: , , ,

Hotel Dosa recipe

Diposting oleh adiba
Kamis, 28 Juni 2012
komentar (0)


My son kept asking me, why don't try to make crisp dosa's like in hotels. when i was able to make good dosa's today, i cant postpone in sharing the recipe with you. so on breaking my month long gap, here i am. I got a Happy News to share with you all. Yes finally my blog got its own domain name. I am proud and happy looking my blog with .com extension. Thanks to my blog readers and blog friends for all the encouragement. 


Coming to this hotel style dosa, got the recipe from Revathi Shanmugam's Tiffin Varieties book. I just gave a try and the dosa's turned out pretty good. When i tasted, it was more like karnataka / mysore style dosa in taste. the colour of the dosa is nice golden colour, which may be because of adding sugar. This dosa batter will work fine, if you are planning masal dosai for your guests.



Hotel Dosa Recipe

recipe from revathi shanmugam's tiffin varieties
makes about 25 dosa's
soaking time : 4 hrs
fermentation time: 8-10 hrs.
------------------------------------------------------------------


Hotel Dosa Recipe

Prep Time: 40 mins 
Cooking Time: 05 mins  
Serves: 6
Recipe Cuisine: Indian
Recipe Type: Breakfast





Ingredients:


Par boiled rice / puzhungal arisi - 2 cup's
Raw rice / pacha arisi - 1/2 cup
Urad dal - 1/2 cup
Toovar dal - 1 tbsp
Chana dal - 1 tbsp
Fenugreek - 1 tsp
Sugar - 1 tsp
Salt - 1 tbsp




    Method:

    Wash and soak the rice, dal' s, and fenugreek together. soak them in water for about 4 hours.

    After soaking grind them into a smooth batter. add little water while grinding to get the smooth batter. You can use your mixie to grind. i used mixie and it just took 5 minutes to finish the grinding work. transfer the batter to a big bowl, so that it has space when the batter doubles on fermentation. add salt to the batter and let it ferment on your kitchen top for overnight or 8-10 hours.

    After fermentation mix the batter well and add sugar to the batter and give a mix.

    Heat a dosa tava, sprinkle few drops of water to find the tava got heated up or not. the water should sizzle and evaporate soon. then add a drop of oil and use a slice of Brinjal or a potato to spread the oil on the tava.

    Pour 2 heaped laddle full of batter to the centre of the tava and make a big circle with the help of laddle. spray oil to the sides of the dosa and let it turn golden colour and flip the dosa so that the other side is also cooked. it takes 90 seconds for each dosa to be cooked at high flame.

    Serve hot with sambhar or chutney. i will soon share my hotel sambhar recipe with you.




    Its such a easy recipe, of soaking rice and dal's together and grinding them together, instead of grinding separately.  also the dosa turns out crispy and comes in nice golden colour. but eat the dosa hot. its not good, when the dosa gets cooled down!!

    One of my friend had tried twice this dosa, after i had posted here. it seams her family loves this dosai!


    Label: , ,

    Maravalli kizhangu dosai / Tapioca dosai

    Diposting oleh adiba
    Senin, 06 Februari 2012
    komentar (0)

    Maravalli kizhangu / Tapioca is a seasonal root. My Dad used to tell that, maida is obtained from this root. even i learned from web that sago(javvarisi) and arrowroot are obtained from this veggie. anyway i am not sure about all this. At home mom used to steam this kizhangu and give for us with sugar.

    maravalli kizhangu dosai served with varamilagaai chutney(recipe below) and grand sweets chettinad poondu kuzhambu.



    I have been craving to try vadai with maravalli, finally i tried it today. it was so different and crispy vadai i have ever ate. before i go with vadai, i wanted to share dosai and idli made with this maravalli kizhangu.




    Maravalli kizhangu dosai


     serves : 4 
     soaking time : 4 hrs.
    fermentation time : overnight   
    preparation time: 10 mins.
    this batter can be used to make idli and dosai.
    recipe given is to grind using wet grinder, you can reduce the quantity into half, if you want to grind using mixie


    Ingredients: 
    • Par boiled rice - 1 cup
    • Raw rice - 1 cup
    • Urad dal - 1/2 cup
    • Maravalli kizhangu - 1 big one(peeled and grated) / 2 cup's

    Method:

    1. Soak the par boiled rice and raw rice together in water for about 3-4 hrs. soak the urad dal in water for about one hour.

    2. Peel the outer skin of maravalli / tapioca and wash it thoroughly. then grate with the help of grater or chop them into small pieces.

    3. Now first grind the urad dal with 1/2 cup of water sprinkled in between while grinding, just as we grind for idli/dosa's. after 30 minutes, add the soaked rice and grind finely. sprinkle water in between. finally add the grated maravalli kizhangu and let it grind into a smooth paste. together it will take about 45 minutes to 1 hour for grinding in your wet grinder.

    4. Let the batter ferment for about 6 hrs. dilute the batter with salt required for making dosa, add salt to the batter and mix well.

    5. Now make thin dosa's  and serve with varamilagai chutney.



    Maravalli kizhangu Idli:

    I also made idli's which turned out so soft and fluffy.




                                               Varamilagaai chutney / Kaara chutney
                    


    serves : 2 
    preparation & 
    cooking time : less than 15 minutes

    Ingredients:

    • Onion - 1
    • Tomato - 1
    • urad dal - 1 tsp
    • channa dal - 1 tsp
    • mustard - 1 tsp
    • grated coconut - 2 tbsp
    • Dry red chillies - 3
    • Oil - 1 tsp

    Method:

    1. Heat a tsp of oil in a pan, add  mustard and let it splutter, add urad dal, channa dal and roast till it turns golden in colour.

    2. Then add onions and saute till it turns translucent. then add tomatoes and saute till it turns mashy. add salt to taste and finally mix the grated coconut and remove from flame.

    3. Cool them all and grind into smooth chutney with little water.



    Idli's were so soft and fluffy. Try out this root veggie, which is very good for health too. Maravalli kizhangu can just be steamed and eaten with sugar or salt. you can make vadai, dosai, idli, adai with this kizhangu. i guess puttu can also be made. such a versatile healthy root vegetable..

    Label: , ,

    Raja Raja Chozhan Dosai

    Diposting oleh adiba
    Kamis, 25 November 2010
    komentar (0)

    Are you wondering about the name of the post or the dosa name, come on i will tell you all about it in next few lines. Raja Raja Chozhan,  a Tamil King, who had build the famous Tanjore Big Temple. This Year 2010, the Tanjore Big Temple completes 1000 years. In such a Celebration Time, one of Uduppi Restaurant in Chennai, Pondy Bazaar, called Matsya, is celebrating the occassion, by giving the name of the king Raja Raja Chozhan to a Good Dosai. if you have not visited the tanjore Big Temple, Please do visit the temple in evening. with full moon or with moondraam pirai, it will be a pleasure to see the temple. According to me Tanjore is the Best place to taste authentic Tamil Food.

    Masala for dosai

    Whoever have read Ponniyin Selvan, a novel written by kalki, will sure loved the characters of the novel. My favourite characters in the novel are Raja Raja Chozhan, Poonkuzhali, Vanthiya devan, Kundhavai, Aazhvar kadigan and at last Nandhini.

    enough of novel thoughts.

    Yesterday, i tasted this dosai at Matsya restaurant, and today i prepared and am blogging it now. Its the casual stuffing other than potato masala. the stuffing has onion, tomatoes and capsicum. it may sound simple, but it has a different taste, that will make you crave for another dosai.

    Raja Raja Chozhan Dosai

    Ingredients:

    Oil - 1 tsp
    One Onion
    One Green Chilli
    Two Tomatoes
    1/4 of a Green Capsicum (you can add combination of green and red capsicum)
    Curry Leaves - 1 sprig
    Chili Powder - 1 tsp
    Corriander Powder - 2 tsp
    Salt to taste
    Finally a tsp of Ghee.

    Method:

    Heat a Pan, add 1 tsp oil and heat it. add mustard and let it splutter. add finely chopped curry leaves, green chilli and onion and fry them well. Add finely chopped tomatoes and fry it too. add finely chopped capsicum's and mix along with onion-tomatoes. add salt to taste, add chilli powder, corriander powder and mix well. Try to mash the tomatoes and capsicum and mix together. add very little water to get the consistency, as shown in the above pics. finally add a tsp of ghee and remove the stuffing from flame.

    Prepare dosai's and spread 2 tsp's of stuffing in the centre of the dosai and fold it to get the traingle shape. serve it hot with coconut chutney..

    Stuffing for dosai


    We enjoyed this dosai very much. do try this and enjoy it.

    

    Label: ,

    Tomato-Carrot Dosai

    Diposting oleh adiba
    Jumat, 26 Februari 2010
    komentar (0)

    I happened to taste one of my friend's Tomato dosa with tomato thokku. The next day i prepared the thokku, as i loved it more than the dosa. But when i tried tomato dosa and had it hot, i could'nt stop trying tomato dosa again and again. every time i tried, i followed different versions. once it was more like an adai, and now you see is with carrot and beetroot. My son love all the versions. and that's enough for me.

    Red Colour Dosai

    Ingredients:

    1. Par Boiled Rice / Puzhungal arisi - 3 cups ( soaked in water for 2 hrs.)
    2. Cumin - 1 tsp
    3. Ginger - 1 inch size
    4. Dry Red Chilli - 4

    Vegetables:

    Tomato - 3 ( chopped)
    Carrot - 2 (peel the skin and chop)
    Beetroot slice - 2(just 2 small pieces)

    Method:

    * Soak the Par Boiled Rice in water for about 2 - 3 hrs.

    * Grind the Rice along with Cumin, Ginger and Dry Red Chilli with some water to a coarse consistency. need not grind the batter finely.

    * Grind the Chopped Carrot and Beetroot slice with few tsp's of water into a puree form.
    Now add chopped tomatoes and grind along the Carrot + Beetroot.

    * Mix the Tomato, Carrot, Beetroot puree to the grounded rice batter. add salt to taste.

    * Heat Tava, pour 3 heaped spoons of batter on the tava and make dosa like patterns. add oil and cook the dosa in medium flame.

    each dosa takes nearly 2 minutes to get cooked.

    see to that the tava is not so hot, while pouring the batter on to it.

    Serve with Coconut Chutney or Tomato thokku.

    Iam sure kid's will love this red colour dosa. you can also grate some cheese on dosa and wrap as a roll and serve to kid's.

    The sourness of tomato and the spicy red chilli makes it a tasty dosa. carrot and beetroot makes it healthy finally.

    Label: , ,

    Arachuvitta Sambhar

    Diposting oleh adiba
    Minggu, 03 Mei 2009
    komentar (0)

    We are great fans of Saravana Bhavan Sambhar. But ever since i tried Suganya's Sambhar, we both liked it a lot, and iam sure, now Saravana Bhavan Sambhar had taken a backseat. I even enjoy preparing this sambhar, as it just takes very less time. Peeling the shallot's/ Madras Onion's is one small job here. This is best with Idli, Dosa's and Vada's. you can check Suganya's recipe. I have modified the quantity of ingredient's and the preparation method according to my way. i assure you, this is a Fool Proof one.

    Araichivitta Sambhar for Idli, Dosa and Vadai




    Arachuvitta Sambhar Recipe

    Prep Time: 15 mins 
    Cooking Time: 25 mins  
    Serves: 2
    Recipe Cuisine: Indian
    Recipe Type: Breakfast

    Ingredients:



    Araichivitta Sambhar for Idli, Dosa and Vadai

    Take half cup of Toor Dal and a fist full of Moong Dal and Pressure cook them until 4-5 whistles. till they are fully cooked and become mushy, when mashed.

    10-15 shallot's/ Chinna Vengayam
    and Keep them aside.
    * Have a small lemon size of Tamarind soaked in a cup of warm water. soak for at least 5 minute's.
    * Heat a Pan, Fry the Following by adding one by one in the same order. it takes 2 minute's.

    • Corriander Seed's / Dhania - 1 tsp
    • Chana Dal / Kadala Paruppu - 1 tsp
    • Raw Rice / Arisi - 1 tsp
    • Cumin / Seeragam - 1/2 tsp
    • Fenugreek / Vendhayam - 1/4 tsp
    • Dry Red Chilli / Kanja Milagaai - 3 no.
    • Grated Coconut / Thuruviya Thengaai - 1 tbsp
    Grind them into a dry powder.


    * Add 3 shallot's and half of a tomato to the above Grounded powder and add 2 tbsp of water and grind them into a thick paste. Keep them aside.

    * In a Pan / Kadaai, Heat 2 tsp of oil, add 1 tsp mustard, 1/4 tsp Fenugreek, 1 tsp Urad Dal, 1/4 tsp Asafoetida powder, 2 Dry Red chilli's and 10 curry leaves.

    * Now add the remaining 12 shallot's, and saute them, till they are semi-cooked. add a chopped tomato and saute along with shallot's. Now add the Grinded paste and add 1/2 tsp turmeric powder and saute them for a minute, till the raw smell of onion's and masala's goes off.

    * Add the Mashed Toor and Moong Dal mix to the Pan/ Kadaai. mix well with the masala's.

    * Add the cup of Tamarind water and mix well. add half cup of water to make the sambhar little watery.

    * Add salt and 2 tbsp chopped corriander leave's. let the sambhar boil for 2 minute's and switch off the flame.


    This Sambhar is flavourfull with Fenugreek, Asafoetida, corriander leaves and shallot's. it's heavenly with idli, dosa's.

    Araichivitta Sambhar

    Now this Araichivitta Sambhar leave's to RCI-Pondicherry, under Tamil Cuisine.

    LOG

    You can send Tamil Cuisine special's, Andhra Cuisine Special's and Kerala Cuisine Special's to RCI-Pondicherry.

    Label: , , ,

    Avial with Pesarat and Care for a Heart..

    Diposting oleh adiba
    Minggu, 24 Agustus 2008
    komentar (0)

    Care For Lakshmi's Heart Surgery:

    Srivalli..Iam Proud to say, that i know her. Srivalli has taken pain in Caring for collecting donation for Lakshmi's Heart Surgery. Lakshmi a mother of two need fund's for her heart surgery. You can donate even a small amount, which can help her to survive for her two children's. You can contribute thru Chip-In given here.




    Your donation can be made securely through Credit Card, Pay Pal and goes directly to Lakshmi's account. If you want to pay Indian Rupees by Cheque or any questions on this fundraiser, mail to lakshmi.fundraising@gmail.com

    Check in Raffle Prize List and at the Contributors List.

    Coming to The Avial With Pesarat:

    Avial with Green Moong Dal Pesarat is an absolute, delicious, Nutritious Break-Fast. Since My hubby along with my camera has gone on a trip, Iam unable to try and post new recipe's here. But when I see you people posting the recipe's for the events revolving on blog globe, i could not tie my hand's and sit, that's Iam re-posting this recipe, which i had tried a long back. As it was tried long back, i dont remember the recipe for pesarat. But the recipe for avial was written on the same day..here it is..

    Required Ingredients:

    Colacasio-4 pieces
    Potato-1
    Carrot-1
    Grated coconut-3 tbsp's
    Raw rice-2 spoons
    Cumin seeds-1 spoon
    Curd-8 spoons
    Oil(coconut oil preferred)-3 spoons
    Curry leaves-8
    Green chilli-1

    Method:

    Boil the vegetables in a pressure cooker upto 2 whistles. remove the skin of colacasio and potato and cut into pieces. cut the carrot too..finger size shapes are preferrable for all the above vegetables. take 2 spoons of rice and half spoon of cumin seeds and soak them in water for 10 minutes. after 10 minutes grind the soaked rice & cumin seeds with green chilli and grated coconut. set the paste aside. now add coconut oil to the pan. do thalippu with cumin seeds and curry leaves. add the boiled and cutted vegetables. add little salt. now add the paste and stirr so that the vegetables catch up the paste and let it for few seconds in low flame. now add curd mixed up with water. after one boil remove. switch off the stove and serve. The Best Side-Dish for Adai is Butter and Jaggery..

    Iam sending this combi to WBB-Combi Break-Fast's event hosted my Masala Magic.

    Label: ,

    Oats OOthappam/Thick Dosa for WBB#20

    Diposting oleh adiba
    Minggu, 30 Maret 2008
    komentar (0)

    Balanced Food is according me.."Just taking the necessary calories your body need and also making it in the healthy way".

    A Women who is dieting should not have beyond 1200 calories. So accordingly have your breakfast,lunch,snacks and dinner. You can have upto 330 calories in the morning break-fast.
    see to that it stays within the limit of 230-330.
    This Oats OOthappam will also be a suitable one with the calorie level.


    Dosa Batter- 1 cup
    Oats - 1/2 cup(powdered)
    Water-1/4 cup
    Red Onion-1(Finely Chopped)
    Corriander leaves-1/4 cup(Finely chopped)
    Salt- Required level
    Green Chilli's-1(finely chopped)

    Now mix all the above and make thick dosa's.
    but let them cooked in medium flame..


    I liked it a lot..My little one also liked it. This idea came to me..when i was in short of dosa batter. it worked out well too. you may also add grated carrot and cabbage to it.
    This site shows the nutrional facts about the dosa/idly/chapathi.http://www.indiacurry.com/nutrition/rotidosaidli.htm
    Enjoy the tasty also a healthy Break fast.
    Iam sending this to WBB#20 Balanced Break Fast, event hosted my Mansi Desai.http://funnfud.blogspot.com/2008/03/event-announcement-wbb21-balanced.html

    and to SriValli's Dosa Mela.
    http://cooking4allseasons.blogspot.com/2008/03/announcing-dosa-mela-with-celebration.html

    Label: ,

    Cauliflower Masala Dosa

    Diposting oleh adiba
    Kamis, 20 Maret 2008
    komentar (0)


    Ingredients:

    1. cauliflower-1(small size)
    2. potato-1
    3.mustard-1/2 spoon
    4.cumin-1/4 spoon
    5.curry leaves-10
    6.garlic-4 pieces chopped very finely
    7.onion-1(chopped finely)
    8.Green chillis-2(vertically slit)
    9.Tomatoes-1(small pieces)
    10.salt
    11.turmeric powder-a pinch
    12.garam masala-1/4 spoon
    13.chilli powder-1 spoon
    14.corriander leaves
    Method:
    Peal the skin of potato, cut into small slices. take cauliflower and cut into small florets and boil it along with potato in water with a pinch of turmeric powder and salt.
    Have a wide skillet, heat the oil, add mustard, when it jumps, add cumin and fry it. now add garlic pieces. when it turned golden brown, add curry leaves, onion and green chillis. fry them well till the onions turn transparent. now add tomatoes and fry. add salt, pinch turmeric powder, chilli powder and garam masala. let them all mix togeather. now add boiled cauliflower and potato. mix them well. add a spoon of ghee at last and garnish it with corriander leaves.

    while serving with dosa..prepare coconut chutney and spread the chutney throughout the dosa and keep this cauliflower masala in between and fold it.

    simple and easy one...
    This goes for Dosa mela..event by Srivalli. http://cooking4allseasons.blogspot.com/
    We used to have this Gobi-dosa in our favourite restaurant during our college days.
    Don't forget to spread coconut chutney over the dosa.

    Label: ,

    Peanut Chutney

    Diposting oleh adiba
    Kamis, 24 Januari 2008
    komentar (0)


    This chutney can be prepared in a jiffy..if you have roasted peanuts. it is the best combination for hot idlies and rasam rice. This is my most comfort food. shortly Iam addicted to its taste.


    Ingredients:


    1. Peanuts- 1 cup

    2. Red chilli-2

    3. Salt

    4. Asafoetida powder- 1/4 spoon


    Method:
    In a skillet, roast the peanut till it pop up and get cracked. it will also start turn into brown colour. remove it and fry the red chilli's. let them cool. In a mixer add peanuts, salt, asafoetida powder and little water. grind it into a paste.


    This one is my Family's Favourite recipe.

    Label: , ,

    Dosa with corriander chutney

    Diposting oleh adiba
    Rabu, 12 Desember 2007
    komentar (0)

    Required Items:

    1.Corriander leaves of 5 stems atleast
    2.Grated coconut 1/2 cup
    3.Green chilli- 2
    4.Roasted gram-3 tbsp
    5.salt as required
    6.oil
    7.curry leaves
    8.mustard seeds
    9. water

    Method:

    Take a pan. fry the corriander leaves and grated coconut without leaving oil for few seconds. now grind fried corriander leaves,grated coconut,roasted gram,green chilli, salt,5 curry leaves by adding little water.now do thalippu with mustard seeds and curry leaves.
    iam sure it will tempt you to do again and again. try it out.
    this corriander chutney goes well with idly,dosa,vadai, pongal.

    Label: , ,

    Langganan: Postingan (Atom)