Boiled Rice - Raw Rice Dosa

Boiled rice and Raw rice Quick dosa is good to have for breakfast/snack. One more traditional dish from Udupi and Dakshina Kannada.

The rain fall is more in Karavali and the land is very good for growing paddy/rice in these areas. I have seen my aunt struggle to get workers to work in fields. It was really a struggle that she won't get people for working on time. Though there used be many workers they would flee to work in other fields. She has to plead them for coming to work in our field. Some time the rain used to play a big role. People there depend upon the rain for water supply to the field during the rainy season. Less rain means the plants dry and the more rain spoils and rotten the plants. The struggle behind the farmer is so much, at the end some or other things happen and the farmer is at the great loss.
Since my aunt used to grow paddy, we used to have home grown rice to have our food. Most of the dishes are prepared using rice. This is one of the famous and traditional dish that I learnt from my aunt.
Coming back to recipe I have used boiled rice, raw rice and little grated coconut. It makes the dosa tasty. No urid dal is used here and the batter need not to be ferment.
Let us see the recipe now :

Ingredients : 

Boiled Rice : 2 Cups
Dosa Rice /Raw Rice : 1 Cup
Coconut : 1 Cup
Salt : As required
Oil : 4 to 5 Tablespoons
Water : As required
Oil : 3 to 4 Tablespoons ( To Prepare dosa).

Method :

1. Wash and soak boiled and raw rice together for over night or 5 to 6 hours.
2. Grate coconut and grind rice with coconut till it turns very fine paste.

3. Remove from the mixi jar and put it in a big bowl. Add required salt.
4. Add water and make the batter consistency as little thicker than normal dosa batter.

5. Keep a pan on the fire and heat. Sprinkle some oil on the top of tava.
6. Spread the oil around the tava. Take a ladle of the dosa batter and pour it slowly like round shape. ( ( Use your fingers to spread dosa on the tava. It turns thin and nice). Let the flame be low while spreading batter on the tava.

7. Add a teaspoon of oil /ghee and let the dosa cooked . (low and medium flame).
8. Turn the other side and cook for a minute /till it gets slightly brown.

9. Boiled Rice - Raw Rice Quick Dosa is ready to serve.

Note :

You can prepare rotti instead of dosa. Let the batter be bit thick. Cook on medium and low flame to get the tasty rotti. I have added little more water and prepared dosa. No onion or any other ingredients added. This dosa taste very good with sambar. Use of ghee or coconut oil is optional Use of coconut is optional. (for grinding). No need to ferment the batter. Use of grinder to grind rice is optional.
Time :  5 to 6 hours Soaking time : Grinding 5 minutes. (Mixi ). Preparing dosa : 20 Minutes.
Serves : 3 to 4.

SET DOSA (URID -CUCUMBER SET DOSA)

Set Dosa..Who does not like it? It is soft, Its fluffy, it is simply super to have. Healthy to the core. I have prepared this "Set dosas " with same ingredients but added something while grinding and let it for fermentation and the wonderful dosa we prepared the next morning and it was just Wow.
I have used cucumber, urid dal, raw rice.

Let us see some benefits of eating Cucumber in our diet.
Cucumber is filled with nutrients. It is good for overall health. Cucumber is rich in Vitamin A, Vitamin C, Folic acid and it is rich in fiber. This vegetable is rich in minerals like magnesium, potassium and silica. Cucumber is very good for skin health and eye health. It helps to cool the body and mind. Cucumber is for preventing acidity and helps to keep our skin well toned. It helps to prevent constipation. Helps in managing diabetes. Lowers the blood pressure. Helps to reduce the risk of kidney stone. Keeps our body functioning well.

You can prepare dosas with same dosa batter in different ways, like fluffy dosa ( set dosa), crispy dosa and soft dosa) as above shown in the picture.

Lets see the recipe now :

Ingredients :

Raw Rice : 2 Cups
Urid Dal : 1/2 Cup
Methi Seeds/Fenugirk Seeds : 1 Teaspoon
Avalakki/Poha/Aval/Flattened rice : 2 Handful
Cucumber : 1 Medium size
Salt : As required
Oil /Ghee : 3 to 4 Tablespoons.

Method : 

1. Wash and soak rice, urid dal, methi seeds together for 2 to 3 hours. Soak Avalakki separately.
2. Wash and remove the outer layer of cucumber and grind it with all the ingredients.

3. Use very little water to grind. (Cucumber helps to grind the ingredients).
4. Put the ground batter to a big bowl and add salt. Mix it well and let it rest for fermenting.
5. It should be fermented well to get good fluffy dosas. ( Over night or 6 to 7 hours).

6. Mix the batter well. Add water if require and it is ready to prepare dosas.
7. Keep a pan/dosa pan on the fire and heat. Sprinkle some oil and clean it with a kitchen tissue.
8. Take a ladle full of batter and just put it and spread it. ( It should not be pressed while spreading).
9. Add little oil/ghee on the top, cover and cook for a minute on medium flame.

10. Remove the cover and turn the other side of dosa and cook for 10 to 20 seconds.
11. Repeat the same with remaining batter and prepare dosas.

12. Set dosas are ready to serve. Serve with your choice of side dish.

Note :

Removing the outer layer of cucumber is optional. The batter should be fermented well to get good fluffy dosas. Adding ghee is optional. Do not make the batter too watery while grinding.
I have not added the cucumber with its cover. Wash it well and dip in plain water for at least 20 minutes before using the cucumber.
Do not add any cooking soda or any other substance like Eno.
Time : Soaking Time : Rice 3 Hours , 
Grinding : 10 minutes in Mixi jar/ 30 minutes or little more in Grinder. (Grate the cucumber and then add cucumber while grinding rice).
Fermenting the batter : 6 to 8 hours /Over Night.
Preparing Dosas : 30 Minutes.
Serves :  5 to 6 . (According to size ).
South Canara Recipe : India : Karnataka : Udupi.

Dosa turns green when add cucumber without removing the outer layer.  (Green dosa).

 Fluffy dosa:

Crispy dosa from cucumber -urid dal dosa batter

Cucumber - Jaggery Dosa & Guli Appa

Cucumber/Mullu southekai as we call it, is mainly used in salads and eaten raw. We do make use of it in curries, idli, roti or dosa.

Here I have prepared Sweet Dosa, using Cucumber, Bottle gourd and the normal dosa ingredients with jaggery.

Cucumber Jaggery Dosa turns soft once it is fully fermented. Soak rice for 2 to 3 hours and grind it with cucumber and strictly no water. The batter should be thick and you can add water if needed once you start preparing dosa the next day morning or after 5 to 5 hours.
This is one of the South Canara /Udupi recipe which my doddamma and amma used to prepare. Dosa turns soft and fluffy and very nice to have them for breakfast or as snack.
Let us see some benefits of having breakfast in the morning.
Breakfast is one of the best meal for the day. It gives energy for the whole day. It helps to strengthen  metabolism and helps you to concentrate at work.Eating breakfast is good for health. It helps for better memory and concentration, lowers the bad cholesterol and helps in increasing good cholesterol.
Let us see the recipe now :

Ingredients :

Raw Rice : 2 Cups
Urid dal : 1/2 Cup
Methi /Fenugrik seeds : 1 Teaspoon
Fresh grated coconut : 2 Tablespoons
Cucumber : 2 (Very small ones or 1 medium size)
Grated bottle gourd : 1 Small bowl. (1/2 bottle gourd of medium size)
Jaggery : 2 Tablespoons./Powdered
Salt : As required
Oil/ghee : 2 to 3 Tablespoons

Method :

1. Wash and soak raw rice, urid dal and methi seeds together for 2 to 3 hours.

2. Grate coconut. Wash cucumber and cut into small pieces. Grate bottle gourd.

3. Now grind soaked rice-dal mixture with coconut,grated bottle gourd and cucumber till paste.

4. Add jaggery to the dough. Grind it for 2 minutes. Remove from mixi jar to a big bowl and add salt. Mix it well and let it ferment nicely till next morning/Overnight.

5. Mix the dough nicely.

6. Next morning see that dough is fermented well. Dough should be like normal dosa consistency.
7. Keep a pan on the fire and add very little oil and clean it with a kitchen tissue.
8. Take a ladle full of Cucumber jaggery dosa dough and pour it on the hot pan.

9. Do not spread much. Add oil on the top, cover and cook on medium flame for a minute.
10. Remove the cover and turn the dosa on the other side and cook for 30 seconds to 1 minute.

11. Remove it from the pan. Dosa is ready to serve.

12. Serve it with a spoon of fresh ghee on the top of hot Cucumber jaggery dosa and a side dish of your wish.

Note :
The dough has to be fermented well or you will not get good dosas. So you need to see the dough is fermented well. Use of jaggery more /less is optional. Thick dosas taste better. Spreading and making it thin might tare and it will not come out of the pan. Let the flame be low while pouring the dough to the pan and then increase the flame to medium flame). I have used organic jaggery. Powder the jaggery and then add it. ( It is easy to grind powdered jaggery). Adding bottle gourd is optional. ( I have added grated bottle gourd while grinding along with cucumber). Time : Soaking the ingredients 3 hours + grinding 10 minutes and fermentation over night/6 to 7 hours.
Dosa preparation : 30 Minutes.
Serves : 3 to 4 .

You can also prepare Guli appa /guntponglu/kuli appam/paddu using the same dough. I added little grated carrots on the top of Guli appa.