Soft and Spongy Set Dosa

Dosa or Dose is one of the favourite food of many and even me.  Though we do prepare dosa regularly, we still long to eat dosa. Crispy or soft, crunchy or thick butter or ghee or plain Dosa is one of the favourite food for me. Here I have prepared Soft and spongy Set dosa and I am sure you all will definitely like it and do try this method.

It is simple and remember it has to fermented well to get the good texture.
I have used Urid dal, dosa rice (raw), Avalakki/poha and methi seeds.
Urid dal is loaded with fiber and protein. It is said idli or dosa is one of the best breakfast food that provides energy and one would stay healthy and strong.
Let us see the recipe now :

Ingredients :

Raw Rice : 2 Cups
Urid dal : 1/2 Cup
Methi /Fenugrik seeds : 1 Teaspoon
Avalakki/Poha/Aval : 2 to 3 handful. (Thick or thin)
Salt : As required

Method :

1. Wash and soak raw rice, methi seeds, urid dal together or separate for 3 to 4 hours.
2. Soak Avalakki separately in a bowl. Add warm water. (Do not add boiling water).
3. Grind it with required water and put it in a big bowl.
4. Add salt and mix it  well. Let it ferment well. (Over night).

5. Next morning mix the batter and keep it ready to prepare dosa.
6. Keep a pan on the fire and heat. Sprinkle some oil on top and clean it with a tissue.
7. Take a ladle of dosa batter and put it on the hot tava. (Let it be on l ow flame).

8. Sprinkle some oil on the top, cover and cook. (medium flame).

9. Turn the other side and cook for 30 seconds or little more.

10. Take it out and serve with your choice of side dishes.

11. Repeat the same and prepare set dosa.

12. Hot, soft and fluffy dosas are yummy to have.

Note :

I have used grinder to grind. If you are using mixi use little more urid. (one or two handful). Optional.
Use of ghee adds to the taste. While cooking add very little oil and then use ghee on the top.
While pouring the batter the pan should be very hot.Then reduce the heat.

Time : Soaking time : 3 to 4 hours + grinding time 15 to 20 minutes + fermentation : over night or 6 to 7 hours. Preparation and eating  Your choice.

Onion Uttappam

Onion Uttappa / Onion Dosa is one of the famous Dosa for many people. It is very yemmy, easy and filling Dosa and it keeps you full for a long time.

I have used a chopper to cut onions , it was so easy and quick. This chopper we bought it in Amezon and it very handy in our busy life. It helps us to chop many vegetables very easily.

Let us see some benefits of having ONION in our diet.

Onions are rich in vitamins and minerals. They are packed with Nutrients. They are low in calories.

They are rich in antioxidant properties. Onions helps to control blood sugar. They help to boost bone health. They are good source of antibacterial properties. Very good for digestion. They do contain medicinal properties. In olden day people used onions to cure headache, mouth sore and heart disease. Onion is filled with Vitamin C, Vitamin B, Vitamin B 9 and Vitamin B 6. It is a good source of potassium.

Let us see the recipe Now :

Ingredients :

Dosa Batter : 2 to 3 Cups

Onions : 2

Green chilly : 2 

Curry leaves : 8 to 10 

Coriander leaves : 1 Handful

Salt : A little 

Coconut gratings : 2 Tbs

Method :

1 Wash and chop onions washed curry leaves, coriander leaves, green chilly.

2. Cut or chop with the help of chopper. It helps to cut the ingredients into thin and small.

Grate coconut and add  to chopped mixture.

3. Keep a pan on the fire and heat.

4. Sprinkle some oil and pour a ladle of Dosa Batter. Put little oil on top and cook for a minute.

5. Spread some chopped mixture lightly on the top of dosa. Cover the lid..

6. Cook on low flame for 1 to 2 minutes. Turn the other side and cook.

7. Take out the Onion Uttappa and serve with butter and your choice of side dish.

8. The other method is just mix all the chopped mixture to dosa batter.

9. Add little oil on hot tava. Put a ladle of batter and cook on medium flame.

10. Turn the other side and cook. Serve with your choice of side dish and little butter on top.

Note : 

You can use Dosa batter or Idli batter to prepare ONION UTTAPPA. Do not spread dosa as thin. It should be small and fluffy to get the yummy taste. Add little oil on both side. Cook on low flame to get nice Dosa. Use of chopper is optional. You can cut into thin, small pieces with the kitchen knife.

Time : 30 Minutes

Serves : 2 to 3 .

Rava - Dals Ade / Dosa

Rava /Semolina - Dals dosa is rich in protein and good for breakfast or dinner.

Rava /Semolina dosa is very easy to prepare and you can prepare dosa with just ground batter or You can ferment the batter and then prepare crispy and yummy dosa.
I have used Moong dal, channa dal, toor dal, urid dal and a cup of Rava/semolina. I did not use any  soda or Eno salt. It is full of healthy breakfast and it keeps you full for a long time no doubt.

Let us see some benefits of Dals in our diet.

Dals are rich in protein and very essential for vegetarinas. Moong dal is full of protein and filled with nutrients. It is filled with manganese, magnesium, phosphorus, copper, potassium, zinc and Vitamin B. Moong dal is easy to digest and low in cholesterol. It helps in regulating the blood sugar level and good for weight reducers.
Urid dal is filled with fiber. It improves and strengthen bones. It helps to boost energy and control blood sugar level. It is good for our skin. Urid dal is a good source of protein, potassium, iron, and Vitamin A and C.
Toor dal has good source of folic acid and good for pregnant women.It is filled with fiber. It contain proteins, potassium, iron, folic acid, magnesium and Vitamins.
Channa dal provides energy and good source of fiber. It is diabetic friendly and regulate the blood pressure level in our body.
 It is full of B Complex vitamins like Vitamin B 1 , B 2, B 3 and Vitamin B 9.
Let us see the recipe Now :

Things Needed :

Channa dal : 1 Cup
Toor Dal : 1 Cup
Moong Dal : 1 Cup
Urid Dal : 1 Cup
Semolina /Rava : Medium sized : 1 Cup
Salt : As required
Cooking Oil : 2 to 3 Tbs

Method :

1. Wash and soak urid dal, toor dal, moong dal and channa dal for 3 to 4 hours.

2. Grind it with required water.

3. Take out the batter to a big bowl.

4. Add a cup of medium size rava/semolina.

5. Add required salt and mix it well. Let it set for 10 to 15 minutes.

6. You can prepare dosa / adai with out fermenting the batter.

7. Or you can ferment the batter and then prepare dosa.

8. Keep a pan on the fire and heat. Clean the tava with a tissue.

9. Add a ladle full of dosa batter and spread it in round shape. Add little oil and cook on both sides.

  8. Both the types of dosas ( with non ferment and ferment batter) dosas comes out nicely.

9. Enjoy with your choice of side dishes.
10 We like honey and had it with honey and pickle and chutney .

Note :

Do not add much water to grind the dals. You can add it later while mixing rava with dals.
Adding little pepper adds to aroma and taste. Good for health too.
Adding Vegetables like grated carrots and onions is optional.
Fermented batter turns the dosa crispy. You need to be little careful since it cooks up quickly.
Adding more or less oil while preparing dosa is optional. Adding more ghee or oil adds to the taste.
Serves : 3 to 4
Time : Dals : Soaking time : 4 Hours - Grinding + 5 Minutes (Mixi), preparing dosa : 20 minutes.
(Without fermentation) and fermentation 3 to 4 hours .

Baragu /Proso Millet Rava Dosa

Baragu / Proso millet is one of the healthy grain from Millet family. I have tried Rava Dosa using Baragu here. It can be crispy or soft the way you decide to have.

I have used little coconut, Baragu /proso millet, rava and little wheat flour. 

Now most of the people know that millets are healthy grain and helps us to lead a good healthy life. It is good for diabetes, helps to control blood pressure in our body. No carbs and they are gluten free.

Let us see the recipe now :

Baragu /Proso Millet - Rava dosa is yummy to have and the coconut adds to nice aroma to dosa.

Good for all age group. Good and healthy breakfast food and as evening food also.

Ingredients :

Baragu/Proso Millet : 1 Cup

Pepper Pods : 5 to 6 

Rava /Semolina : 1/2 Cup

Wheat flour : 3 to 4 Tbs

Coconut : 1/2 Cup

Salt : As required 

Oil : 4 to 5 Tbs  

       Method :      

1. Wash and soak Baragu for 2 to 3 hours.

2. Grate 1/2 cup of coconut and grind soaked Baragu with little water. 

3. Add pepper pods while grinding. . Take it out from the mixi jar and put it to a bowl.

4. Add Rava/Semolina and mix it well.

5. Add 3 to 4 tbs of wheat flour and mix all the ingredients nicely.

6. Add required water and bring the batter  consistency to rava dosa (more liquidy) consistency.

7. Keep a pan on the fire and heat. Add a tsp of oil on hot tava and clean it with tissue or clean cloth.

8. Take a ladle of batter and spread it on the hot tava. Sprinkle some oil on the top, cover and cook.

9. Cook on both sides and take it out from the tava.

10 Baragu/Proso millet Rava dosa is ready to serve. (Soft dosa).

11. If you want soft dosa cook dosa on medium and low  flame and take it out as soon as it is cooked. 

12. If you want crispy dosa, let the flame be very low, cook till they turn crispy.

Ready to serve Baragu/Proso Millet Dosa

Note

Adding coconut while grinding helps to soften the dosa texture. It also adds to the taste.

Adding onion to this batter is optional.

See that the batter has correct consistency. If too watery it does not come out from the pan.

If it is too thick it patches while you prepare dosa.

Time : Soaking Baragu : 3 Hours + Grinding : 10 minutes or less + preparing dosa : 

30 Minutes.

Serves : 2 to 3 .