Roochis: Dosa / Creaps

Showing posts with label Dosa / Creaps. Show all posts

Tomato Dosa and Ginger Chutney

A variation of Dosa to make it attractive to kids and a change for grownups too than the plain dosa. Colourful and flavorful with the tomato tangy flavor in dosa makes it yummy.
Fresh Ginger is fried and ground with tamarind pulp to make a tangy chutney which is strong in flavor. So serve little at a time.

Method of preparation :
For Ginger Chutney

Ginger : 5 inches
Jaggery : 1/2 inch cube
Dry red chillies : 1 No
Tamarind : to extract 1 tbsp thick pulp
Salt to taste
Oil : 1 tsp

For Dosa

Dosa Batter : 2 cups
Tomato Puree : 1/2 cup
Ginger paste : 1 tbsp
Green Chillies : 2 to 3 Nos.
Cumin Pwder : 1 tsp
Ghee / Oil

Method of preparation : Ginger Chutney

Soak Tamarind for a few min in water and extract thick pulp
Chop ginger into small pieces, heat oil in a pan and fry it for a min and get this to room temp.
Add all the ingredients into a blender and blend it into a fine paste. Add water to adjust consistency.
This chutney has a strong ginger flavor and is tangy goes well with Idli and dosas

Method of preparation : Tomato Dosa

Mix all the ingredients listed above. Add more or less tomato puree according to your taste.
Heat a skillet and pour one laddle full of batter and spread it in circular motion evenly and as thin as possible.
Add a tbsp of ghee and turn it on to other side after am min. Let it cook for a min and serve hot.

Note : You can grind 2 tomatoes if you dont have puree. Dont over fry ginger for chutney as it turns bitter
Also Known as : Allam Pachidi, Tomato Omlet, Thakkali Dosai

Read complete post...

Pappu Dosa / Kadamba Dosa / Paruppu Dosai / Mixed Dhal Dosa

Pappu Dosa / Kadamba Dosa / Paruppu Dosai / Mixed Dhal Dosa a similar to Pesarattu but its done thin like masala dosa - crispy. For many of us who have problem in the normal dosa batter fermentation, this comes out handy as it does not requires much fermentation for the dosas to come out well.

Ingredients .(Can make 8 dosas)

Split Moong Dhal : 1 fist full
Toor Dhal : 1 fist full
Channa Dhal : 1 fist full
Urad Dhal . 1 fist full
Rice : 2 fist full (idli rice or sona masoori or par boiled rice)
Fenugreek seeds : half tea spoon
Red Chillies (3 Nos.) + Salt (only for grinding)

Method :

Soak all these ingredients together for atleast 6 hours.
Later Grind it with as less water as possible add Red chillies and salt at last and grind for 1 min.
Pour the batter into a container and let it ferment for 2 hrs.
Add little water if the batter is too thick (should be thicker than usual dosa batter)
Pour thick batter on tava, put some butter / ghee / oil, it comes out crisp
Flip it to the other side and remove from tava once done.
You can add grated carrots / finely choppoed onions on the dosa if you want a variation.

Best side dish would be some tangy side dish like Tomato Chuttney / Brinjal Bajji

Read complete post...

Neer Dosa

Long Long ago when one of my colleague used to get this white coloured dosa and thats how first and last I tasted Neer Dosa.
Recently found the receipe for this and tried out and it amazingly came out very well.

Ingredients (Makes around 10-12 dosas)

Rice : 2 cups ( 250 gms) Basmati or any rice used to make plain boiled rice
Cocount : 1 cup
Salt
Oil

Method of preparation :

Wash the rice well and soak it for about 3 to 4 hours.
Add grated coconut and grind it to a smooth batter. Add salt and rest it for an hour.
Later make the batter to a thick buttermilk consistency. Pour a ladle full of batter on the hot tava and spread the batter by lifting the tava.
When the batter is of right consistancy the pores form immediately on the dosa. Close it with a lid and cook till done. This is normally cooked single side.

Serve with Chicken curry or any spicy chuttney.

Rava dosa

Rava dosa crispy and yummy... can we make it at home too ! Here is the method of preparation where in we can get a great aroma and taste in the home made Rava Dosa

Ingredients :
Suji / Rava - 1 cup
Rice Flour - 1 cup
Maida - half cup
Pepper - 1 table spoon crushed into half
Hing or Asafotida - a pinch
Green Chillies - 5 Nos finely chopped
Ginger - half inch finely chopped
Cumin Seeds - 1 tea spoon
Curry leaves - finely chopped
Salt & Water
For Frying : Oil or Ghee or Butter

Method of Preparation :
Add all these ingredients into a bowl. Add enough water to make the batter come to a butter milk consistency. Yes as thin as butter milk.

Heat the tava and sprinkle the batter on the tava. Do not use spoon to pour the batter. Sprinkle the batter all over the thava such that the batter is spread all over but would have pours in them and would look something like a net. Now pour Oil or Ghee or Butter on the dosa. This dosa would take a little longer than the usual dosa to cook.
Once it turns crisp, just fold the dosa and serve with coconut chuttney or tomato chuttney.
* Cook the dosa on only one side.
* If you wanna make onion rava dosa, then sprinkle finely chopped onion on the tava before you sprinkle the dosa batter.
* While making your 5th or 6th dosa add some more water as the batter tends to become thick.
Try this out and drop your comments

Moong Dosa (Green Gram) / Pesarattu

Crispy as paper roast, quick to make bfast. Can be served with Tomato pickle or Onion Tomato chutney or Coconut chutney. As dish for bfast this doesn’t make your tummy too filling, an ideal dish to start the day with.

Ingredients :

1 cup Moong (Green Grams)
1 cup Rice (Idli rice or normal rice)
1/4 cup of Black Gram (Urad dal)
2 tea spoon fennel seeds (Jeera)3 dry red chillies
Salt to taste
Oil

Method of preparation:

Soak Moong, Rice and Black Gram for 2 hrs.
Grind it fine adding water along with Fennel seeds and Red chilies. (pour only req qty water)
Add some salt and keep it for fermentation for an hour before you make dosas.
Spread the batter thin on a tava and make like usual dosas. (Can be made thick also)

Note : Dosas come out crispy when prepared 5-6 hours after grinding.
*Sprouted Moong can also be used.

Read complete post...