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

Bottle Gourd Peel Chutney

Bottle Gourd is known as one of the healthy vegetable. It is filled with fiber, minerals and vitamins.
I have prepared bottle gourd peel chutney and is very simple and yummy. It can be one of the side dish when you have lunch, dosa, idli, roti or chapatis.

We do prepare mangalore cucumber peel chutney and I have adopted the same method to prepare this bottle gourd chutney.
I have used Bottle Gourd peel, coconut, fried urid dal and red chilly.
Let us see the recipe Now :
No Onion or No Garlic is used in this : " Bottle Gourd Peel Chutney "

Ingredients :

To Fry :
Urid dal : 1 Tablespoon
Methi seeds 1/4 Teaspoon
Coriander seeds : 1/2 Teaspoon
Curry leaves : 6 to 8 or little more
Ingh /Asafoetida : A littel
Bottle gourd peel : 1 Small bowl.
To Grind :
Fresh Grated coconut : 1 Cup
Tamarind : 1 Marble size ( Tamarind pulp is used)
Fried dal mixture
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Ingh /Asafoetida : A pinch
To Add : Salt : As required
Required water

Method :

1. Wash Bottle gourd nicely and dip in water for at least 20 minutes.
2. Peel off the outer layer and keep it aside.

3. Grate coconut and soak a marble size of tamarind in warm water for 5 minutes. Squeeze out the pulp. Keep it aside.

4. Wash curry leaves and keep it aside.
5. Keep a pan on the fire and heat. Add a teaspoon of coconut oil and put methi seeds.
6. Add urid dal and fry till methi seeds and urid dal turn light golden brown.

7. Add coriander seeds and red chilly. Fry for 1 to 2 minutes on low flame.
8. Add curry leaves and ingh. Add bottle gourd peels and fry nicely for 3 to 4 minutes

9. Put off the fire and add grated coconut and mix all the ingredients nicely.
10. Let it cool. Grind the fried mixture with coconut and tamarind extract. (Pulp extract).
11. Add salt and churn it for a second. Remove the chutney to a serving dish.

12. Add mustard seeds, curry leaves and ingh/asafoetida seasoning to chutney and serve.

Note:

Frying the ingredients on low flame adds to the taste. You can cook bottle gourd peel with little coriander seeds and tamarind and use it. Turns soft and nice. Frying urid dal is a must if you want to add urid or any other dals. Example : Toor dal, channa dal, Horse gram etc. Use of more/less chilly is optional.
Time : 20 Minutes
Serves : 3 to 4 .
Type : South Indian Chutneys

Chakkuli ( Rice Flour- Urid Flour & Chenna Flour)

Happy Deepavali - Happy Deepavali - Happy Deepavali - Happy Deepavli To You All.

Deepavali is festival of lights and Goodies. Spicy and Sweet dishes are poured in distributing and eating 😉😃.

Chakkuli/Chakli is one of the easy dish that you can prepare in lots and one of the favourite Namkeen (Salty dish) of many.
Chukkuli is done in using different ingredients and their are varieties of  Chakkulis that you can prepare.
Here I have tried Chakkuli and is adopted from Madhura Pradeep's recipe. She has put up this particular recipe in FOODIE (cookery) blog. She is one of the admini in Foodie blog. It is one of my favourite blog also.
Madhura Pradeep is very interested in cooking and baking. Very creative  and got the Queen crown
for baking,from Our Main FOODIE Admini   Sadashiva Rao Mailankody. Madhura Pradeep 's interest in cooking made her to have her own Cookery blog recently.
A big thanks to Shri Kripa who is also a Foodie Group Admini, very intelligent, very good in cooking, informative, sincere and helpful to members in all manners. When I asked her to find about the writer of this recipe she helped me to get the recipe writer by checking  up the recipes. Thanks Shri Kripa for finding exact. That is happened to be our lovely Madhura Pradeep. Thank You Shri Kripa.
Shri Kripa also started writing foodie blog very  recently. All the best you 2 and keep going...It might help some one some where that is what I believe.
I have used urid dal, roasted chenna /Huri kadale/pottu kadale, rice flour, butter and white sesame seeds.
Instead of urid flour I have dry roasted urid dal and then powdered and used it. This particular Chakkuli does not take much oil and it is crisp, aromatic and stays fresh for many days.

Lets see the recipe Now :

Ingredients :

Rice flour : 4 Cups
Urid dal : 1 Cup
Roasted Chenna /Huri Kadale/Pottu kadale : 1 Cup
Red chilly powder : 1 Teaspoon
White Sesame Seeds : 2 Tablespoons
Butter : 2 Tablespoons
Salt : As required
Cooking Oil : 2 Cups

Method : 

1. Clean and dry roast Urid dal till the raw smell disappear. (Slightly golden brown). Let it cool. Dry grind and keep it aside.

2. Dry grind roasted chenna and keep it aside.

3. Take a big bowl. Add rice flour. powdered urid dal, powdered chenna dal, sesame seeds, salt and butter.

4. Mix all the ingredients nicely and then add required water. Prepare chukkuli dough. ( Not too hard or not too soft).

5. Kneed the dough nicely and divide the dough into smaller portions.
6. Apply oil to chakkuli preparing mould and place the chakkuli plate inside.
7. Put a portion of chakkuli dough and close the lid. Keep it aside.

8. Take a plate and press the mould and form chakkuli in circle shape. Prepare 4 to 5 chakkulis.
9. Now keep a frying pan on the fire. Add oil and let it get hot. (Medium flame).

10. Drop the prepared chakkuli and fry them on both sides till golden brown.

11. Remove the done chakkuli and place it on kitchen tissue. So that extra oil will be absorbed.
12. Repeat the same and prepare remaining chakkuli in the same way.

13. Hot chakkulis are ready to serve. Serve as you wish.

14. Let the fried chakkulis turn cool. Put them in a clean Jar. Enjoy when ever you feel like.

Note : 

I have used fresh roasted and powdered urid dal powder. It adds to the taste and aroma. You can  use ready available urid flour got from the shop. Dry roast the flour slightly just before using. Add only required butter. Adding more butter to chakkuli dough might spoil the chakkuli while frying. ( It might turn as powder because it turns too soft while frying). Adding more /less chilly optional. You can also add jeera/cumin seeds along with sesame seeds.
Time : 40 Minutes.
Serves : 25 to 30 Chakkulis can be prepared. ( Depends on shape and size).