Showing posts with label Dosa. Show all posts
Showing posts with label Dosa. Show all posts

Thursday, July 5, 2018

Nendra bale Dosa ( Nendra Banana Dosa ).

Nendra  Baale /Nendra banana is a type of banana which is full of nutrients, minerals and vitamins.  This Nendra banana is largely used in South Canara and Kerala.
Nendra bale Dosa is good to have for breakfast and  snack.
 I have used wheat flour, jaggery, rasam powder and salt.
We normally use Patrode batter to prepare this dosa. But I have used wheat flour and no need of grinding any thing. Minimum ingredients are used which is easily available in the kitchen shelves.
Let us see the recipe now :

Ingredients :

Wheat flour : 2 Cups
Nendra Bale/Nendra Banana : 2
Rasam Powder : 2 Teaspoons full
Jaggery : 3 to 4 Tablespoons
Salt : As required
Oil/ghee /butter : 2 to 3 Tablespoons.


 Method :

1. Wash and remove the skin of Nendra Banana. Cut them as thin circle shape.
2. Put wheat flour, powdered jaggery, rasam powder and salt. Mix it with required water and prepare the batter. (Dosa batter Consistency).
3. Keep a pan on the fire and heat. Sprinkle oil on hot tava. ( Keep the flame low now)
4. Dip banana slice in wheat batter and arrange it in circle form.

5. Put some oil on the top, cover and cook. (Low and medium flame).

6.  Turn the other side and cook till it turns golden brown.
7. Now Nendra Bale dideer dosa is read y to serve.
8.Serve hot Nendra Bale dosa with little ghee/butter on the top.
9. Repeat the same with remaining dosa batter and banana slices.

Note : 

The batter should be dosa batter consistency. The banana slices should be thin. Use of any brand rasam powder is optional. Do not use any onion or garlic in the batter. Jaggery quantity more/less is optional.
Time : 30 Minutes.
Serves : 2 to 3.

Wednesday, May 9, 2018

Navane /Foxtail Millet Crispy Dosa

Dosa/Dose is one of the good breakfast dish that most of us love to have it. It is healthy and loaded with urid dal and it is full of protein and energetic pulse. This time I have added  toor dal and channa dal to the batter while grinding. Dosa has tuned crispy and got golden colour.


The other secret is that you should keep the dough in the fridge at least 10 minutes before you prepare dosa. (After fermentation).
Fox tail millet is full of fiber, energetic and it is one of the siri dhanya/Millet. Millets help us to control blood pressure and is good for people who are suffering from diabetic problem.
Let us see the recipe Now :

Ingredients : 

Navane/Foxtail millet : 4 Cups
Urid dal : 1 Cup
Methi : 1 Teaspoon
Channa dal : 1 Tablespoon
Toor dal : 1 Tablespoon
Avalakki /Aval/Flattened rice : 2 to 3 Handful /3/4 Cup
Salt : As required
Oil /Ghee : 3 to 4 Tablespoons


Method :

1. Clean and wash Navane /Fox tail millet, methi seeds, avalakki, toor dal, channa dal and  urid dal.
2. Grind all the ingredients nicely till paste.( I have used the grinder to prepare the batter).
3. Remove it from the grinder and add salt. Mix it well and let it ferment well. (Over night).


4. Next day morning keep this fermented the fridge for 20 minutes.
5. Take the batter out from fridge and mix it well.

6. Keep tava/dosa pan on the fire. Let it get hot.
7. Reduce the flame. Sprinkle little water on the hot tava and clean it well.
8. Mix dosa batter well and take a ladle of batter and put it on the tava.
9. Spread the batter around the pan and put a teaspoon of oil on the dosa. (Sprinkle oil on the top).


10.Cover and cook dosa for a minute. Turn the other side and cook for a minute. (Optional).

11. Dosa is ready to serve. Serve with your choice of side dish. Repeat the same and prepare the rest of the dosas. (Remaining batter).


12. Add a spoon of fresh ghee just before serving hot dosa.


Note : 

Do not try to spread dosa batter on very hot tava. It might stick to the pan and the ladle and it will be messy. Decrease the heat by sprinkling some normal water on tava and reduce the flame to low. Clean the tava completely with a kitchen tissue or clean towel. Adjust the batter consistency and pour the batter and spread it slowly
  Add little water if the batter is so thick. It should be into running consistency. ( Not very watery). Keep the flame very low while pouring the batter to the pan. Do not add oil first. Spread the dosa batter around and then sprinkle oil. This helps the dosa to be crispy.
Adding little channa dal and toor dal helps the dosa to be crispy. Keeping the ferment batter in the fridge helps in turning dosa very crispy and adds the golden colour.
cooking dosa on one side is optional. ( It gets cooked nicely once you cover the lid while cooking).

Time : Soaking Navane and urid dal 3 hours + grinding 20 minutes + fermentation Over night/5 to 6 hours and dosa preparation 30 Minutes.
Serves : 20 to 25 Dosa.

Thursday, April 5, 2018

Rava Urid Dal Dosa

Rava Urid dal dosa is god to have for breakfast, snack time or even dinner. It is easy and even you can prepare it with out fermentation. 
Varieties of  dosas with same batter
 I have prepared dosa without fermenting the batter, adding little curd and prepared spicy dosa, as set dosa and even thin and crispy dosa. Varieties of dosas can be prepared with this Rava urid dal dosa batter.
Let us see some benefits of using Rava/rave/semolina in our diet. 
Rava/Sooji/Semolina is rich in calcium, phosphorus,  potassium, iron, zinc, carbohydrates and proteins. They do contain vitamins B and E. It helps to loose weight. It is filled with fiber and good for digestion and easy bowel movement. It is low in cholesterol and sodium and is called as balanced food. Rava is digested slowly and keeps you full for a long time. Rava is good for people who suffer from diabetics. They help in building strong immunity system in our body. They also good for healthy metabolism and healthy muscles, nerves and bones.
Let us see the recipe now:
As I said earlier you can prepare dosas immediately as soon as you grind, then ferment and then use the batter for set dosas, thin dosas and spicy dosas.

Ingredients :

Urid dal : 1 Cup
Rava : 3 to 3 1/2 Cups.
Salt : As required
Oil : 3 to 4 Tablespoons

Method : 

1.Wash and soak urid dal for 2 to 3 hours and then grind it with required water.

2. Remove it from the mixi jar to a big bowl.


3. Add a glass of water to rava and then mix it well. Add this wet rava to ground urid dal batter.
4. Add salt and mix it well.
5. Let it ferment for over night or 6 to 7 hours.



6. Keep a pan on the fire and heat. Put little on the tava and clean it with a kitchen tissue.



 7. Mix the ferment batter nicely and take a ladle of dosa batter and spread it on hot tava in a circle shape. (Let the flame be low while spreading dosa batter).

 8. Cover and cook for a minute. Sprinkle little oil on the top. Turn the other side and cook for 10 seconds.

9. Remove dosa from the pan and serve hot dosa with curry /chutney/pickle.

10.Repeat the same with remaining batter.
Crispy Dosa ( From the same batter)

Note :

Do not make the batter very  watery. The consistency of the batter should be normal dosa batter consistency.

Preparing spicy dosa :


Wash and cut coriander leaves, curry leaves and green chilly to dosa batter and prepare thick /set dosas.
Dosa with out fermenting the batter.
Mix dosa batter nicely and prepare dosas as normal dosa.




Preparing dosa with out fermenting the batter.