SPICY DOSA

Spicy dosa is prepared using Patrode dough. Patrode is one of the traditional dish from South Canara and Malnad. Patrode dough contain, raw rice, urid dal methi seeds and some spices like, coriander seeds, jeera, red chilly, tamarind and jaggery.

Other day I had prepared Patrode. I got Kesu leaves from my relative house in Ooru. (Udupi). After preparing patrode, the dough was still remaining. So it helped me to prepare this spicy dosa for breakfast.
Onions, palak, dil leaves, cabbage or even brinjals can be added to this dough and prepare dosa.
I just wanted to try this dosa, didnot add any of the above said vegetables. Plain spicy dosa is nice to eat with butter, honey, ghee or jaggery.
Lets see the recipe now:
Things Needed :
Patrode dough : 1 Bowl
Oil : 5 to 6 Table spoons
Water : 1/2 cup
Ghee/Butter :  1 to 2 Teaspoons

Method :

1. Just mix the patrode dough once and keep it ready.

2. Keep a dosa pan/tava on the fire and heat. Sprinkle oil on the top of tava. 

3. Clean it with kitchen tissue. Take a laddle of dough and spread around on the hot tava.

4. Sprinkle some oil on the dosa and cover it. Cook on medium and low flame. 

5. Turn the other side of dosa and cook for 10 seconds.
6. Remove Spicy Dosa from the pan and serve adding little butter on the top.

7. Repeat the same with remaining dough.

Note : 
Let the flame be low once the tava heated. Cleaning with a kitchen tissue on the tava helps to
be thinner. One must take care while turning dosa to the other side. Adding more/less jaggery is optional. Using more oil/ghee is optional.
Time : 20 Minutes. (if the dough is ready).
Serves : 3 to 4
How to prepare patrode dough : 
Soak 2 glasses of raw rice for 2 to 3 hours. Add 1 teaspoon of urid dal and 1/2 Teaspoon omethi/fenugrik seeds while soaking rice.  Grate coconut 2 Tablespoons and  Wash and grind the
all the ingredients like 2 to 3 tablespoons of coriander seeds, red chilly powder, jaggery and little jeera.  together till paste. . Remove from the mixi jar and put it in a big bowl. This is patrode dough.
You can use it for heerekai dosa(Ridge gourd, cabbage, onions, brinjals also. Palak , dil leaves, methi leaves also can be cut into small pieces and then prepare Dosa.

Spicy Rava Vaanghi Baath

Spicy Rava Vaanghi baath is made of Samolina (Rava or Sooji). Vanghi means eggplant/brinjal/badane kai/kattari kai/Aubergine.
This particular dish is prepared using a type of brinjal. The long brinjals are good for preparing Vanghi baath. We can prepare vanghibath with rice/rava/broken wheat/Vermicelli (Semiya/Shavige) etc.
Here I have used Rava as main ingredient and the spices are freshly roasted and dry ground.

Lets see some benefits of having "Brinjals" in our diet.
Eggplant is very low in calories and fats. It is rich in fiber content. It is good very good for controlling high blood cholesterol. Brinjal has rich source of anti oxidants and good for inflammation and neurological disease. Eggplant is one of the low glycemic index vegetable. It contain good amount of essential B -complex group of vitamins. It also contain minerals like manganese, copper, iron and potassium.
No onion or garlic is used in this Spicy Rava Vaanghi baat.
Lets see the recipe now :

Things Needed :

Rava/Samolina : 2 Cups (Medium size)
Brinjal/Eggplants : 4 to 5
Green Chilly :2
Masala Powder : 2 Tablespoon
Salt : to taste
Oil : 1/4 cup
Ghee : 2 to 3 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urd daal : 1/2 teaspoon
Curry Leaves : 2 to 3 sticks
Coconut : 3 to 4 Tablespoons.
Cashew nuts : 2 Tablespoons
Lemon juice " 1 Teaspoon (1/2 of one lemon)
Water : 4 Cups

Method :

1. Wash and cut brinjals and put in a bowl of water. 
2. Wash and cut green chilly and coriander leaves and keep it aside.
3. Grate coconut and keep it aside.

4. Keep a pan on the fire and heat. Add 2 tablespoons of oil. Let it heat.
5. Add mustard seeds, urid dal. Let the mustard seeds splutter. Add cut green chilly and curry  leaves.
6. Fry for 10 seconds. Add cashew nuts. Let it turn golden brown.
7. Wash brinjals and squeeze out the water and add brinjal pieces to the seasoning and fry. 

8. Add a pinch of turmeric powder and cook on low flame till it turns soft. (Stir inbetween). Add salt.
9. Now dry roast Rava till the raw smell goes off. (2 to 3 minutes).

10. Keep water for boiling.
11. Let rava be roasted nicely.
12. Add boiling water and mix it well.
13.Add cooked brinjal to rava mixture.

14.. Stir nicely and Let it be on low flame. Add coconut, fresh ghee and mix it well. Add ground spice powder.  Add required salt.

15. Mix it thoroughly and shift it to the serving dish. Add lemon exract and mix it well again.
16. Add a spoon of ghee/coconut oil on the top and put curry leaves.
17. Rava Vanghi baath is ready to serve.

Note : 

Rava/Semolina should be roasted well. Dry brinjal curry can be prepared and then added to the rava mixture. (Optional). Adding more spice is optional. Adding little ghee adds to the taste.
Time : 25 to 30 minutes.
Serves: 2 to 3.

Things Needed for Vanghibaath Masaala powder :
Channa Daal : 2 table spoon
Urd Daal : 2 table spoon
Red chillies : 6 to 8
Coriander seeds : 1 Table spoon
Cloves : 3 to 4
Curry leaves : 6 to 8
Asafotodia : a pinch
Coconut : 2 Table spoon
Method :
Roast all the ingredients one by one till golden brown , add coconut and dry grind to get masaala powder.