Ash Gourd Raw Rice Dosa

Dosa though it it one of the dish from South India, It has become world famous. People love to have dosa any time of the day now a days. It is normally done with rice and urid dal. But it can be prepared using millets instead of rice. All the other procedure are the same. Here I have added some Ash gourd pieces and the pulp while grinding. Hot dosas taste good and in this way you can feed your kid some vegetable. Dosas are crispy when it is hot, turns soft when once it turns cool.

Lets see some benefits of having Ash gourd in our diet.

Ash gourd is an annual herb. It has many good healthy properties in it. It is good for diabetics and weight control. It keeps your body cool and boost secretion and disposal of urine. It acts as good detoxifying agent. It helps to cure Peptic ulcer and kills worms in the intestine. It contain good amount of fiber and good for people who suffer from constipation. It also helps in good digestion. Ash gourd good for treating acidity. It is good for controlling common cold, cough, fever, bronchitis and astama. Ash gourd contain Vitamin C, protein, carbohydrates, fibre, calcium, phosphorous and iron. It is very good for treating prostate enlargement.

The dough should be ferment well to get good dosas. 

Lets see the recipe now.

Ingrediets :

Raw Roce : 4 Cups

Urid Dal : 1 Cup

Beaten/Flatten Rice/ Avalakki/ Aval/ Poha : 1/2 Cup (2 Handful)

Methi/Fenugreek Seeds : 1 Tablespoon

Salt : To taste

Oil. : 2 to 3 Tablespoons

Method : 

1.Wash and soak rice, urid dal and methi seeds in one bowl. Soak flattened rice in separate bowl at least 3 to 4 hours.

2. Wash and remove the outer skin and cut the ash gourd into pieces. Remove seeds from the pulp.

3. Grind Ash gourd pieces and pulp in dry grinder. (Water should not be used). 

4. Grind raw rice, urid dal and methi seeds with flattened rice. 

5. If you are using the mixi jar, use less quantity at times. If you use grinder then put all the ingredients together with ground pumpking pieces and pulp. 

6. Grind it nicely till paste and remove from the grinder to a big bowl/vessel. Add salt and mix it well.

7. Let the dough ferment over night or at least 6 to 8 hours.

8. Keep a dosa pan on the fire. Heat the pan and sprinkle oil on the tava/pan.

9.Clean it with a kitchen tissue or a clean cloth. 

10. Mix the ready dosa dough and take a ladle of dough and spread it on the tava. (Let the fire be on low flame).

11. Sprinkle some (1/2 Teaspoon) oil on the top of dosa and cover it. Cook for a minute on medium flame.

12. Now turn the dosa other side (flip) and cook for 30 seconds.

13. Hot Ash gourd Raw Rice Dosa is ready to serve. Serve with any side dish you have prepared.

14. Repeat the same with remaining dough. 

Note :

If you use a grinder, grind all the ingredients togher, adding less water because ash gourd has lots of water in it. Grinding Ash gourd in a mixi makes it easy for the grinding. (or you find it difficult to grind in grinder). If you use mixi jar, then use little quantity and grind. It helps you to grind the dough very nicely. Adding ash gourd is optional. You can prepare easy dosas without adding ash gourd too.

Adding ghee instead of oil is optional. Prepare dosas on low and medium flame. (Optional).

Time : Total time  12 hours.

Soaking ingredients : 3 to 4 hours

Grinding : 30  to 40 minutes

Dough fermenting : 6 to 7 hours.

Preparing time : 10 to 20 minutes.

Serves : 7 to 8 people.

Spicy Akki Rotti

Rice flour rotti is one of the favourite dish of mine and many. Akki rotti can be prepared in many types. Here is recipe of Akki Rotti and I have used some White pumpkin sasive which was left over from last night's dinner. Sasive is one of the side dish and its easy to prepare. We cook the vegetable as a curry and the inner pulp is used for tambuli, sasive, mosaru bajji (raita) etc.

Let us see some benefits of using Mustard seeds in our cooking.
Mustard seeds are rich source of minerals like calcium, magnesium, phosphorous and potassium. It is also a good source of Vitamin A Vitamin K Vitamin C. It is also a good source of magnesium and dietary fiber. Mustard Seeds are good for astama and cold. They help to provide relief from respiratory disorders. Mustard seeds help in curing pains and spasms.(cramps). Mustard seeds are good aid for ringworm. They contain good amount of anti oxidants, They also helps in controlling blood pressure and cholesterol level in our body. They help to fight infection and good natural scrub for skin.
Now Lets see the recipe : Akki Rotti has No Onions in it.

Ingredients :

Rice Flour : 3 Cups
White Pumpkin Gratings : 1 Cup
Mustard seeds : 1/4 Teaspoon
Green chilly : 2
Curd /Dahi/Yogurt : 1 Cup
Coconut :1 Cup
Coriander Leaves : 2 Tablespoons
Curry Leaves : 2 Tablespoons
Salt : As required
Oi; :  2 to 3  Tablespoons

Method : 

1. Grate white pumpkin and grind with mustard seeds and green chilly. (I have used white pumpkin pulp also) and keep it aside.
2. Wash curry leaves, coriander leaves and and cut it into small.
3. Grate coconut and keep it aside.
4. Take a big bowl, add ground white pumpkin sasive, curry leaves, coriander leaves.

5. Add coconut and rice flour. Add salt. Mix it well. Add curd.
6. Add required water and prepare dough. It should be soft. (You should be able to spread the dough on the pan).

7.  Keep a pan/tava on the fire. Sprinkle oil and spread around the pan.
8. Take a handful of rotti flour and spread it around the pan by your finger. ( Let it be on low flame).
9. Put a spoon of oil and cover the rotti. Let it cook on medium and low flame.
10. Turn the rotti other side and cook for 30 seconds.

11. Spicy Akki rotti is ready to serve. Do the same with remaining dough.

12. Serve with ghee/butter/ chutney powder/chutney of your choice.

Note : 

You can add white pumpkin gratings as they are. It taste different. Adding mustard seeds to the rotti adds a good aroma. Consistency of the dough according to your wish. You can use banana leaf to spread the rotti and then you can put it on the tava. It saves your time and easy too. No onion is added in this dough. You can add onions/any leaves like, methi (fenugrik leaves), dil leaves, palak leaves, grated carrots and even peas or avarekai. Adding curd makes the rotti soft.
Time : 30 Minutes
Serves : 3 to 4

TATTE IDLI ( PLATE IDLI )

Tatte Idli/plate idli is also called majjige/mosaru idli. It is prepared using mosaru/curd or majjige/butter milk. In this particular type of idli we do not use much of Urid dal.

We do this kadabu/idli back at home in South Canara and Malnad area. (Karnataka). It is one of the healthy dish for breakfast and its easy too. Recently I have seen Mr. Sadananda Mayya the owner of Mayya's group of Hotels showing the recipe in one of the T. V. Channel. Then I thought I should put up this recipe here. I have tried this many times and the result is super soft idlis.
The ingredients used here are raw rice, curd or butter milk and avalakki/flattened rice. (Avalakki). You can add grated ginger and carrots .

Things Needed :

Raw Rice : 2 Cups
Thick Avalakki : 1 Cup
Urid dal : 1 Tablespoon
Curd : 3/4 cup
Salt : as it required

Method :

1. Wash and soak rice and urid dal for 2 to 3 hours.

2. Wash and soak Avalakki/flattened rice for at least 1 hour.

3. Now grind avalakki/flattened rice in 1/2 cup of curd/butter milk till smooth.
4. Add rice to this avalakki and grind it as rava. (not fully in to paste).
5. Remove the ground mixture from the mixi jar and put it in a big bowl.

6. Add required salt and leave it for fermenting.
7. Apply oil on the plates or cooker container. Mix this mixture nicely and pour it to the plates.

8. Keep a idli cooker/pressure cooker on the fire and put some water into it.
9. Let the water boil. Keep these dough poured plates in the idli cooker and cook for 15 to 20 minutes.

10. Insert a spoon edge to know idli is cooked well. (if the dough sticks by the sides of the inserted spoon then cook for another 10 minutes).

11. Remove from idli plate and cut the idli in to small pieces.
12. Serve with ghee and the side dish you prepared.

Note :

You can use tatte idli stand to prepare this idlis/cooker container or small plates.

The dough must be fermented well. The consistency of the dough turns little watery. Not to worry. It is because of curd and Avalakki the dough turns as little watery.  Use only the required curd. Do not grind the ingredients into watery. (Let it be thick when groun, since curd is added the dough turns little watery). That is the reason we use plates.
You can add grated carrots, ginger, coconut pieces, curry leaves, cut green chilly and coriander leaves (cut into thin)  to the dough (just before preparing idli) and prepare masala tatte idli.
Do not add any bicarbonate soda or baking powder and Eno salt. It takes away the natural aroma.
Be careful while eating outside. They might use ajino moto (a type of chinese salt) (taste powder as they call) to pull the crowd. Ajinomoto is a kind of salt which is not good for our health and it damages our intestine.
Time :   Total time : 7 hours & 40 minutes.
Soaking time : 2  hours
grinding : 10 minutes
Fermenting time : 5 to 6 hours.
Cooking Time : 20 minutes.
Serves :  5 to 6.

Mixed Rice (Boiled & Raw) & Dals Dosa

Dosa is a breakfast dish and it is a healthy dish. Dosa will be liked by most of them. Varieties of dosas can be prepared using the main ingredients like urid dal and rice. Some time we feel bore with the same dish. Just little changes while preparing dosa can make all the members of the family happy. A little twist can really help you and you may feel great if the dish comes out good. I just tried this dosa with little changes. Dosa came out really well and I am happy to share the recipe here.
I have used urid dal which had the skin (black part on the legume), channa dal, toor dal and moong dal. The boiled rice and raw rice both the varieties of rice is used and no methi or avalakki. Boiled rice makes the dosa soft and gives a good colour to dosa. It is said that legumes cause gas in the stomach. So I have used some pepper pods and dry ginger while grinding. Using a grinder instead of mixer (liquidizer, (mixi) is always better. It churns the ingredients very well and adds to the taste. It churns the ingredients in to paste. And dosas turn superb. I feel happy to serve these yummy dosas which are colourful, right colour adn tummy full.
Now lets see some benefits of eating pepper pods in our diet.
Pepper helps in digestion. It is essential t digest food in the stomach. It contains Vitamin C, Vitamin A and other anti oxidants. It also protect us from cancer. It also helps to relieve gas and helps to loose weight. It takes care of the skin and gives a glow to the skin. ( You can use as face scrub which helps to remove dead skin and stimulates circulation, deliver more oxygen and nutrients to the skin. It contain anti bacterial and anti inflammatory properties). Black pepper is an effective natural remedy to cure cough and cold. It helps the body to use nutrients more efficiently. Pepper will not only add to the flavour, it helps the person to be happier. Black Pepper increases the cognitive function of the brain and helps to beat depression. Eating pepper on a regular basis helps the brain function properly.
Rice and Dals dosa can be eaten at any time of the day if you are a lover of dosas. Try to do it on low flame, wait until it turns golden brown. I have used boiled rice and raw dosa rice with all the dals. No flattened rice is used since the boil rice will turn the dosa as crispy and soft. It adds to the colour too.

Just remember that when you try a new recipe do it in lesser quantity. So prepare dosa with little quantity and give a try. If you like the taste you can prepare this same Dosa again and again.
Lets see the recipe now :

Ingredients :

Raw Rice :2 Cups
Boiled Rice (Red boiled rice ) 1 to 1 1/2 Cups
Urid Dal : 1/4 Cup
Toor Dal 1/4 Cup
Moong Dal : 1/4 Cup
Channa Dal : 1/4 Cup
Methi / Fenugrik seeds : 1 Teaspoon
Salt : Required Salt
Pepper Pods : 8 to 10
Dry Ginger : 1 Teaspoon
Oil : 4 to 5 Tablespoon.

Method :

1. Wash and soak rice, methi/fengrik seeds and dals altogether for 3 to 4 hours.

2. Grind it nicely till it turn as paste. Add pepper pods and dry ginger powder during the grinding process. ( I have used grinder). You can grind it in the liquidizer too. Grind it with little quantity so that it churns nicely and quickly too.
3. Mix it well, add salt and allow it to ferment. ( Add water if required ). Consistency should be bit thicker than usual dosa dough.

4. In the morning when you are ready to prepare dosa, keep a pan on the fire. Clean the pan with kitchen tissue.

5. Mix the dough nicely and pour a ladle of dosa dough and circle it quickly. Sprinkle some oil on dosa. Cover it. Let it cook on low flame.
6. Remove the lid and turn the dosa other side and cook for a minute.

7. Dosa is ready to serve. Serve with the side dish you have prepared.
8. Mixed Rice &dal dosa should be eaten when it is hot and crispy. It gets soft once it turns cool.

Note :

Use a lesser quantity for the first try. Example : Each dal : One handful., raw rice one glass, boiled rice 1 glass. ( I have used more quantity here). One should cook this dosa on medium and low flame. Using butter or ghee instead of oil is optional. Ghee or butter adds to the taste but not that healthy. Adding a spoon of ghee is also optional. Adding pepper pods and ginger powder, to grind helps ease the digestion. Using a non stick pan is easier to prepare dosas.
Time : Soaking time 4 hours + Grinding and fermenting : 6 to 8 hours, preparing dosa : 20 Minutes. 
Serves : 6 to 8 .

Paradi Payasa (Rice Payasa)

Paradi Payasa is a Kannada (Karntaka) name for this Payasam. This is one of the traditional Payasam prepared during festivals, feast especially when pregnant woman is invited to home for lunch. I just love this payasam. Payasam is a sweet dish that every one knows. There are different types of payasam and preparations also differ from place to place.
Paradi Payasam is prepared using rice, jaggery and coconut. Some prepare it with maida (plain flour) also. It is always better to use rice for a healthy choice. It is some thing like Ade Prathamam (another type of classic traditional Payasam).

Lets see some benefits of having coconut milk in our diet.
Coconut milk contain antioxidant, antiseptic and cooling properties. It contain abundance of nutrients. They are rich in Vitamins C, E and many Vitamin B. Vitamin C helps to boost the immune system and Vitamin B provide energy to the cells. Coconut milk is rich in magnesium, phosphorous and iron. Coconut milk is rich in lauric acid. It helps to reduce cholesterol. They contain germ fighting, anti fungal and anti vital properties.
Paradi Payasam is prepared by using white rice. Rice can be soaked and ground into thin paste consistency or finely powdered rice flour. It is always better to use soaked and ground rice flour. It taste better and texture is very fine. The problem with rice flour is like it is not fresh and some time the flour is rough like rava.
Lets see the recipe now

Things Needed :

White Raw Rice : 1/2  Cup
Jaggery : 1/2 Cup
Coconut : 1 Cup (fresh)
Cardamom : 3 to 4 pods
Milk : 1 Cup

Method :

1. Wash and soak rice for an hour and grind it nicely till paste consistency. (Use of water should be less). Add a pinch of salt to the dough.
2. Grate coconut and grind coconut and cardamom pods with little water and squeeze out the milk. ( Grind it again with little more water again and squeeze out the milk and keep it separately.
3. Now keep glass of water on fire and boil. Add jaggery and let it melt nicely.
4. Let it boil nicely. Now take boondhi preparing spoon and keep it above the boiling water.

5. Pour slowly the ground rice dough through the holes in the ladle and let it fall in boiling water. (let the flame be medium).

6. It forms a ball shape and starts cooking in the jaggery syrup.
7. Add the coconut milk which you got in second time.(little thinner than the first one).

8. Boil it for 2 minutes. Add the thick coconut milk. When it is about to boil put off the gas.

9. Add Fresh milk and serve Paradi Payasa with lunch or dinner.

Note :

You can filter jaggery syrup and then use it.(Helps to remove the dirt from jaggey). You can also make use of rice flour as I said. Just mix required water and a pinch of salt to prepare the dough. It should be like dosa dough. Adding a spoon of ghee adds to the taste. Adding more/less jaggery is optional. Any type of White can be used. For example ..dosa rice, sona masoori or basmati etc...
Time : 30 Minutes
Serves : 5 to 6 ( According to the serving quantity).