Capsicum Mini Dosas

Capsicum is one of the vegetable which is available plenty in the marker around the year. It has its own aroma and people like me love to add them in our food. Here I have done Capsicum Mini dosas using Patrode dough (One of the famous dish of South Canara) and little besan/Channa dal flour.

This Capsicum Mini Dosas can be eaten for breakfast, as a side dish with lunch or as snack.
I have used Patrode dough, and little besan flour and prepared the dough.
This is an easy dish and you can enjoy having them with a cup of coffee/tea/juice.
Things Needed:
Capsicum :  1 to 2 (Medium size)
Patrode dough : 1 Cup
Gram flour/besan/channa dal flour : 2 to 3 Tablespoons
Chilly Powder : 1 teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon
Salt ; to taste
Coconut Oil. 4 to 5 Tablespoons.
Water : If required : (/4 Cup)

Method :
1. Wash capsicum and remove the seeds. Cut into circle shape.

2. Take a big bowl and add besan, Patrode dough, chilly powder, salt and jeera.

3. Mix it well and prepare dough. (Dosa consistency).

4. Keep a tava on the fire and heat. Sprinkle oil around the tava.
5. Now dip the circle shape capsicum and place on hot tava. (Let it be on medium flame).

6. Cook for a minute. Sprinkle some oil on the top and turn the other side and cook.

7. Capsicum mini dosa is ready to serve. Add butter on the top and serve hot Capsicum Mini Dosa
8. Repeat the same with remaining dough and capsicum.
Note :
Add water little by little while preparing the dough. Use of any spice powder is optional. (Garam Masala, chat masala , jeera powder  or daniya powder). Use of any cooking oil is optional. Use of more/less spice is optional.
Time : 15 Minutes.
Serves : 2 to 3 .
Preparing Patrode dough :
Soak 2 cups of raw rice, 1/2 teaspoon of methi seeds and 1 tablespoon of urid dal for 2 to3 hours.
Grind it with coriander seeds (1 handful or 3 to 4 tablespoons), 6 to 8 red chilly (byadagi), marble size of tamarind, 1/2 cup of fresh grated coconut, 1 teaspoon of jeera and 2 tablespoons of jaggery.
First grind all the spices with coconut and then add soaked raw rice. (Wash it before soaking or before grinding). Add required water (little by little) while grinding. Add a pinch of turmeric powder and ingh while grinding. Add salt at the end and give a churn. Shift the ground paste to a clean bowl.
You can prepare capsicum, brinjal, potato, bitter gourd, raw banana, sweet potato and grated carrot and cut onions. Use one vegetable at a time to get the best taste.

Corn- Carrot Kosumbari

Corn- Carrot  Kosumabari is a side dish. It can be eaten as chat too. We can have them at any time of the day. .
I have used corn, carrot and mango on the top with very little chat masala on the top.

Things Needed:
Fresh Corn : 1 cup
Carrot : Grated : 1 cup
Coconut (Fresh and grated) : 1/2 cup
Ginger : 1 Tea spoon ( grate or cut into small pieces)
Green chillies :2
Coriander leaves : 1 Table spoon.
Salt : to taste

Method:
1. Boil corn until it is soft. ( Use little water to boil the corn, and drain out the extra water after boiling).
2. Cut green chillies and coriander leaves .
3. Grate 2 medium sized carrots and ginger and keep it aside.
4. Mix carrots, corn and grated ginger, cut chilly and coriander leaves in a big bowl.
5. Add required salt and mix it well. Sprinkle little chat masala on the top and serve.
 It is good for people who are dieting.

Note:
Use tender corn
so that it will be soft and juicy. No need to add any oil to this Kosumbari.
Can use little Ingh ( Asofotida) to get different taste. ( not compulsory ). Can add spurt mustard seeds and urd dal. ( Use one tea spoon of oil , put oil on a small pan add mustard seeds , urd daal and  curry leaves ) .  You can fill this kosumbari inside the  Chapati or Pooris and roll it and serve as chapati roll..
Time : 30 Minutes
Serves 3 to 4