Cheese and Spring onion Dosa

Cheese and Spring onion Capsicum filled Methi dosa is yummy and stomach filling.
I Have used Methi/Fenugrik seeds, rice and a fistful of urid dal to prepare dosa dough.

Grated capsicum,, cut spring onions (Leaves only) grated cheese and some spices are spread after preparing dosa. It is nicely cooked and served with chutney or ketchup.
Lets see the recipe Now:
Methi dosa dough : 2 Cups
Thin cut capsicum : 1/2 Cup
Thin cut Spring Onion Leaves : 2 to 4 sticks.
Grated cheese : 1/2 Cup
Pepper powder : Very little
Coriander leaves : 2 to 3 Tablespoons
Salt : As required :

Method : 
1. Wash and cut capsicum into thin pieces. Wash and cut spring onion  leaves into thin and keep it aside.

2. Wash and cut green chilly (Optional) into very small pieces.
3. Grate cheese and keep it aside.
4. Keep a pan on the fire and heat. Sprinkle oil on the pan.
5. Take a ladle full of methi dosa dough and just put and spread a very little. (Let it be thick)

6. Now put some capsicum, coriander leaves and cheese on the top and sprinkle little pepper on the top.
7. Cover and cook dosa for 1 to 2 minutes (on low flame),

8. Put little oil on the top and turn the other side slowly and cook for 10 seconds.

9. Remove it from the pan and serve with the curry of your choice.

10. Repeat the same with remaining dough.
Note :
Do not press or spread the dough on the pan. Let it be thick. Add little butter on the top and then add vegetables and cheese. The aroma adds to the taste. Adding any vegetables are your choice.
Time : 20 Minutes
Serves : 2 to 3  (According to the serve.
Methi dosa dough preparation.
Soak 3 glasses of raw rice , 1/3 of methi seeds and a fistful of urid dal for 3 to 4 hours. Grind the ingredients and leave it for ferment. Next day morning or after 6 to 8 hours it starts to ferment and dosa turns soft adn fluffy.
Time : Soaking time : 4 hours, Grinding time 15 minutes and + Ferment time  :  5 to 6 hours.

Simple Vegetable Rice.

Vegetable rice is a complete meal and ideal for brunch (breakfast + Lunch).

This vegetable rice is ideal for one dish, kids lunch box, ladies kitty party and even when go for a short trip.
I have used vegetables, sona masoori raw rice and simple spices.
Lets see the recipe now :

Things Needed : 

Raw Rice of your choice : 2 Cups
Carrots : 2
Capsicum : 2
Green chilly : 1
Ginger : A small piece
Tomatoes : 3
Cinnamon stick : Small piece
Cloves : 3 to 4
Cardamom : 1
Rasam Powder : 2 Tablespoons
Jeera/Cumin Powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Grated fresh coconut : 2 Tablespoons
Cashews : Handful (Optional)
Ghee : 1 Tablespoon
Oil : 2 to 3 Tablespoons
Salt : As required

Method :

1, Wash and cut vegetables and green chilly. Wash and remove the outer layer of ginger and grate it.

2. Wash rice and drain water and keep it aside. Grate coconut.

3. Wash and cut tomatoes. (Remove seeds while cutting into small pieces).
4. Keep a pan on the fire and add oil. Add cinnamon, cloves and cardamom. Fry for a minute. Add cashews.

5. Add cut capsicum, green chilly, grated ginger, cut carrots and fry for 1 minute. Add tomatoes and fry nicely.

6. Add jeera powder, turmeric ( a pinch), garam masala powder, rasam powder and mix it nicely.

7. Add rice and fry for 2 minutes. Now shift the fried ingredients to a pressure cooker or rice cooker.

8. Add salt, and required water. Mix it well and let it cook.Cover the lid and cook.

9. Remove the lid once it is cooked and add ghee and let it melt. Add coconut and mix it well.

10. Shift the ready Vegetable Rice to a serving dish and serve.

Note :

I have used electric rice cooker. If you are using pressure cooker, cook for 5 to 6 minutes after you put the whistle. Use of more vegetable is optional. You can add beans, onions, potatoes and any choice of your vegetables. (Do not add brinjal, lady finger etc). Adding more/less oil, chilly is optional.
Time : 30 minutes
Serves : 2 to 3