Dosa/Dose/Dosai/Indian Pan cake whatever you call it, it is an yummy authentic dish. Dosa is ideal breakfast for many Indians that too in South India. There are varieties of Dosas and they are done with different ingredients. It has become world famous these days.
I have used red rice, raw rice,methi seeds, urid dal and avalakki/Beaten'flattened rice.
Let us see some benefits of eating Methi seeds in our diet.
Fenugrik Seeds/Mehti seeds/Mentya is loaded with fiber. It is good for stomach disorders, mouth ulcers, diabetes and inflammations. It is good for ladies who are feeding their baby. It is good for improving digestion and helps to reduce the cholesterol level. It is also helps to protect the heart health. Good for immune system and protect our hair. It is rich in Iron, magnesium, manganese and copper. It contain B6, protein and dietary fiber.
Do not consume much methi seeds during pregnancy, it might lead to miscarriage.
Lets see the recipe Now. I have used red and white raw rice, very little methi/fenugrik seeds, urid dal and avalakki/beaten rice. Dosa dough needs to ferment well to get good dosas.
White Raw Rice : 2 Cups
Urid dal : 3/4 Cup
Beaten Rice/Avalakki : 3/4 Cup
Methi/Fenugrik Seeds : 1 Teaspoon
Salt : To Taste
Oil : 3 to 4 Tablespoons
2. Grind them nicely till paste with required water and remove from the grinder.
3. Add salt, mix it well and let it ferment for over night or 6 to 8 hours.
4. Now keep a pan on the fire. Heat and put little oil on the tava. Clean that oil nicely with a kitchen tissue. Let the flame be slow.
5. Now add a ladleful of dosa dough and spread it nicely on the tava. Sprinkle oil on the top.
6. Cover dosa and cook for 1 minute and turn the other side. Let it cook.
7. Remove dosa from tava and serve with the side dish you have prepared.
8. We had this dosa with Ondelaga - coconut chutney.
You can prepare Set Dosa (thick dosa) from the same Dosa dough.
You can also prepare Guli Appa/Paddu/Gundu Pongalu /Kuli appam with the same dough. You can add onions, ginger and cut green chilly and prepare Onion Guli appa.
Note :
1. You can grind it with mixi jar instead of grinder. Remember to use less water while grinding. You can add water later if it is required. (Taste differ).
2. You can reduce the quantity of ingredients and then grind. (If you think the quantity used here is more).
3. While preparing set dosa do not spread the dough into thin. Let it be thick, fluffy and soft.
4. Use of oil more/less is optional.
5. Do not add maida ( all purpose flour) or cooking soda to dosa dough.
You can season with mustard seeds ingh and curry leaves with 1/2 Teaspoon of cooking oil.
Chutney is ready to serve.
Time : 3 Hours for soaking rice and dal.
Grinding : 30 Minutes.
Fermentation : 5 to 6 hours or over night
Dosa preparation : 30 Minutes.
Dough is ready and you can keep it for at least 3 days and use it whenever you want it.
Hindi : Brahmi, Bengali : Thulkudi, Telugu : Sarasvathy Aku, Tamil Vallari Kirai, Marathi- Karivan, Gujarathi : Khanda Brahmi and in Kannada Ondelaga soppu.
Ondelaga /Gotu Kola leaves
I have used red rice, raw rice,methi seeds, urid dal and avalakki/Beaten'flattened rice.
Let us see some benefits of eating Methi seeds in our diet.
Fenugrik Seeds/Mehti seeds/Mentya is loaded with fiber. It is good for stomach disorders, mouth ulcers, diabetes and inflammations. It is good for ladies who are feeding their baby. It is good for improving digestion and helps to reduce the cholesterol level. It is also helps to protect the heart health. Good for immune system and protect our hair. It is rich in Iron, magnesium, manganese and copper. It contain B6, protein and dietary fiber.
Do not consume much methi seeds during pregnancy, it might lead to miscarriage.
Lets see the recipe Now. I have used red and white raw rice, very little methi/fenugrik seeds, urid dal and avalakki/beaten rice. Dosa dough needs to ferment well to get good dosas.
Things Needed :
Red Raw Rice : 2 CupsWhite Raw Rice : 2 Cups
Urid dal : 3/4 Cup
Beaten Rice/Avalakki : 3/4 Cup
Methi/Fenugrik Seeds : 1 Teaspoon
Salt : To Taste
Oil : 3 to 4 Tablespoons
Method :
1. Wash and soak rice and urid dal together for 2 to 3 Hours. Wash avalakki and methi seeds and soak in warm water.
2. Grind them nicely till paste with required water and remove from the grinder.
3. Add salt, mix it well and let it ferment for over night or 6 to 8 hours.
4. Now keep a pan on the fire. Heat and put little oil on the tava. Clean that oil nicely with a kitchen tissue. Let the flame be slow.
5. Now add a ladleful of dosa dough and spread it nicely on the tava. Sprinkle oil on the top.
6. Cover dosa and cook for 1 minute and turn the other side. Let it cook.
7. Remove dosa from tava and serve with the side dish you have prepared.
8. We had this dosa with Ondelaga - coconut chutney.
You can prepare Set Dosa (thick dosa) from the same Dosa dough.
You can also prepare Guli Appa/Paddu/Gundu Pongalu /Kuli appam with the same dough. You can add onions, ginger and cut green chilly and prepare Onion Guli appa.
Note :
1. You can grind it with mixi jar instead of grinder. Remember to use less water while grinding. You can add water later if it is required. (Taste differ).
2. You can reduce the quantity of ingredients and then grind. (If you think the quantity used here is more).
3. While preparing set dosa do not spread the dough into thin. Let it be thick, fluffy and soft.
4. Use of oil more/less is optional.
5. Do not add maida ( all purpose flour) or cooking soda to dosa dough.
Ondelaga leaves chutney :
Wash Ondelaga leaves and grate coconut. Now grind coconut, ondelaga leaves,curry leaves, green chilly, little (half marble size) and salt together with very little water.. Add a pinch of salt and grind it for 10 seconds. Remove from mixi jar and put it in a serving dish.You can season with mustard seeds ingh and curry leaves with 1/2 Teaspoon of cooking oil.
Chutney is ready to serve.
Time : 3 Hours for soaking rice and dal.
Grinding : 30 Minutes.
Fermentation : 5 to 6 hours or over night
Dosa preparation : 30 Minutes.
Dough is ready and you can keep it for at least 3 days and use it whenever you want it.
Ondelaga or GotuKola as it is called. But usually it is mentioned as Brahmhi leaves.
The Other names for Ondelaga in some Indian languagesHindi : Brahmi, Bengali : Thulkudi, Telugu : Sarasvathy Aku, Tamil Vallari Kirai, Marathi- Karivan, Gujarathi : Khanda Brahmi and in Kannada Ondelaga soppu.
Benefits of Ondelaga Leaves
It is called as ondelaga soppu because it has only one leaf. Ondelaga is good for diabetis, fever, cough and cold and many other diseases. It is rich in antibacterial, anti viral, anti inflammatory properties.Ondelaga /Gotu Kola leaves
