Soft and Spongy Set Dosa

Dosa or Dose is one of the favourite food of many and even me.  Though we do prepare dosa regularly, we still long to eat dosa. Crispy or soft, crunchy or thick butter or ghee or plain Dosa is one of the favourite food for me. Here I have prepared Soft and spongy Set dosa and I am sure you all will definitely like it and do try this method.

It is simple and remember it has to fermented well to get the good texture.
I have used Urid dal, dosa rice (raw), Avalakki/poha and methi seeds.
Urid dal is loaded with fiber and protein. It is said idli or dosa is one of the best breakfast food that provides energy and one would stay healthy and strong.
Let us see the recipe now :

Ingredients :

Raw Rice : 2 Cups
Urid dal : 1/2 Cup
Methi /Fenugrik seeds : 1 Teaspoon
Avalakki/Poha/Aval : 2 to 3 handful. (Thick or thin)
Salt : As required

Method :

1. Wash and soak raw rice, methi seeds, urid dal together or separate for 3 to 4 hours.
2. Soak Avalakki separately in a bowl. Add warm water. (Do not add boiling water).
3. Grind it with required water and put it in a big bowl.
4. Add salt and mix it  well. Let it ferment well. (Over night).

5. Next morning mix the batter and keep it ready to prepare dosa.
6. Keep a pan on the fire and heat. Sprinkle some oil on top and clean it with a tissue.
7. Take a ladle of dosa batter and put it on the hot tava. (Let it be on l ow flame).

8. Sprinkle some oil on the top, cover and cook. (medium flame).

9. Turn the other side and cook for 30 seconds or little more.

10. Take it out and serve with your choice of side dishes.

11. Repeat the same and prepare set dosa.

12. Hot, soft and fluffy dosas are yummy to have.

Note :

I have used grinder to grind. If you are using mixi use little more urid. (one or two handful). Optional.
Use of ghee adds to the taste. While cooking add very little oil and then use ghee on the top.
While pouring the batter the pan should be very hot.Then reduce the heat.

Time : Soaking time : 3 to 4 hours + grinding time 15 to 20 minutes + fermentation : over night or 6 to 7 hours. Preparation and eating  Your choice.

Jackfruit Kesari

Jackfruit is a seasonal fruit and is better to use them in their season to get its health benefits.
Jackfruit Kesari baath/Sheera is a sweet dish prepared using Jackfruits which I got from my sister.

It is an easy dish and yummy to have it

I have used jackfruits, jaggery (Joni bella), cardamom pods, ghee and saffron.

Jackfruits are loaded with healthy properties. In olden days people and animals used to visit the vast forest and look for jackfruit trees to fill their stomach. No wonder there is a proverb saying Eat jackfruit in an empty stomach and eat mango fruits after food. Eating jackfruits fills your stomach and you will have no worries of any indigestion. And eating mango fruit helps to digest the food you had. People have shown the way to live a healthy life by saying proverbs which are good steps to our healthy life.
Jackfruit trees not only provide fruits as food, the roots of the tree holds water which pour down during the rainy season. It is so sad that the forest is cut down and made bare land for the greedy man. The rain has reduced due to cut down of trees and deforestation  and rain  water is simply runs through the land and gets into seas.
Jackfruits are good source of potassium and have low cholesterol levels.
Let us see The Recipe Now :

Things needed :

Jackfruits : 10 to 15
Rava/Semolina : Medium size : 1 1/2 Cup
Jaggery : 3/4 Cup
Ghee 3/4 Cup
Cardamom Pods : 5 to 6
Boiling Water : 3 Cups
Cashew Nuts and Raisins : 1 Handful
saffron flakes : 5 to 6

Method :

1. Put 2 to 3 Tbs of ghee in a big frying pan and keep it on the fire. Let it melt.
2. Add cashews and raisins and fry. Powder cardamom and keep it aside.

3. Add rava and fry till the raw smell disappear. Cut jackfruits in to small pieces.

4. Add jackfruits and fry for a minute. Add  boiling water and mix it slowly. Let it cook on low flame.

5. Once it is thicken add jaggery and stir continuously and slowly.

6. Add saffron flakes and remained ghee. Mix it well and cook on low flame. Add cardamom powder.

7. Shift the ready Jackfruit Kesari to a serving dish and serve.

Note: 

Cut jackfruit into small pieces. Rava/Semolina should be fried nicely till the raw smell disappear to get good Kesari texture. Adding more ghee is optional. Adding food colour instead of saffron is optional. I have added Joni Jaggery. (Liquid jaggery). You can use store bought jaggery , then powder it and use it. Powdering jaggery helps the jaggery to melt easily and quickly.
Time : 30 to 35 Minutes.