Instant Tomato Dosai (Thakkali Dosai)

I like to experiment on new dosa varieties and one such try was this tomato dosai. When I saw this dosa in a tamil magazine, I noted down the recipe, tried it recently and got hooked on to the recipe since then. So wanted to share the recipe here.....

Instant Tomato Dosai Recipe:

Makes 4 dosas

Ingredients:

• Dosa Batter - 2 cups
• Tomato - 2 roughly chopped
• Garlic - 4 chopped finely(optional)
• Coconut - 1 tbsp
• Red Chillies - 2
• Jeera - 1 tsp
• Curry leaves - few torn into pieces
• Red chilli powder - 1/2 tsp
• Oil - as required for making dosa

Method:

1. Saute the tomatoes in a tsp of oil until mushy and raw smell leaves.Allow it to cool and grind the tomatoes with coconut, garlic and red chillies to a fine paste with little water.
2. Now add jeera, curry leaves , red chilli powder and tomato coconut paste to the dosa batter and mix well.
3. Heat a dosa tawa, keeping in low medium flame take a laddle full of the batter and spread it evenly starting form the center slowly outwards in circular motion.
4. Drizzle some oil along the edges and cook for 2mins. Flip on the other side and cook until done.
5. Serve hot with any chutney of your choice.

My Notes:

• Spread the batter thin to get a crispy dosa.
• You can also add more coconut if you want.
• You can also add chopped onions to the batter which adds nice flavour to the dosa.
• The batter consistency should be like the normal dos batter consistency so add/minus water accordingly.

You can also spread the batter thick to get oothapams.. This dosa is very flavourful and best when combined with sambar and coconut chutney. Also use the grinding part while grinding the batter itself but since I wanted a instant version I like making it this way.

Andhra Pesarattu Dosai / Whole green gram dosa

I am here with my friday post in advance as I am leaving to my aunts place tommorrow :) So no access to net for the next 3 days kind of good as atleast for 3 days my fingers, eyes and my camera will be in rest ;)

Pesarattu dosai is my favourite since my childhood days as amma makes it atleast once in a month. It is very filling and tasty for breakfast.

Ingredients:

• Whole green gram(Paasi payaru) - 1 cup
• Raw rice - 1 tbsp
• Green chillies - 2
• Onion - 1 medium sized chopped finely
• Ginger - 1/2 inch piece
• Garlic - 5 (optional)
• Coriander leaves- 1 tblsp chopped
• Hing / Perungayam - a pinch
• Salt - to taste
• Water - as required

Method :

1. Soak green gram(paasi paruppu) overnight for 8hrs. The next day drain water and grind it with ginger and green chillies to a smooth batter, add little water to make to batter consistency.
2. Then mix in salt, hing, chopped onion, garlic and coriander leaves and mix well. Add water if the batter is too thick.
3. Heat a dosa tawa, take a laddle full of batter and spread it thin like dosa. Sprinkle oil on the sides and cook on both sides.
4. Your pesarattu dosai is ready to be served. Tastes best with coconut chutney.

My Notes:

• You can grind the batter coarsely and make pesarattu thick like adai too. We like it a bit thin and slightly crispy.
• Adding garlic is purely optional but sure enhances taste. And as we all know adding ginger and garlic with green gram or any bean/dhal variety helps in good digestion.
• Adjust green chillies according to your spice level.

The green color dosas looks fresh and with the crunchy onions in every bite.....yummy combination. Start the day with this nutritious and healthy dosas. I have tasted pesarattu dosa in some hotels and they serve avial as combination like adais. But I like coconut chutney the best.

Instant Oats Dosa | Oats Breakfast Recipes

I love rava dosa and that was the main reason I tried oats dosa in that style. I still am not very confident in making rava dosa because of the spreading method so was skeptical about this oats dosa but to my surprise, it came out very well after trying with 2-3 dosas and obviously meet my expectation. So now I can confidently try rava dosa :)

Though this click is not so good, it is always special to me as it was my first foodie click from my new DSLR :)

Ingredients:

• Oats - 1 cup
• Rice flour - 1/4 cup
• Rava -1/4 cup
• Jeera - 1 tsp
• Onion - 1 chopped finely
• Pepper powder - a pinch [optional] - If you are omitting this add 1 finely chopped green chillies
• Oil - as required
• Salt - to taste
• Water - as required

Method:

1. Dry roast oats for 2 mins and powder it finely.Transfer to mixing bowl.



2. Add rice flour, rava, jeera, onion, pepper powder, salt and mix well. Add water and make a thin batter like rava dosa batter.



3. Heat the dosa tawa, take one laddle of batter and drizzle it from the corners and finishing off in the middle like we do for rava dosas. There will be holes seen as in the pic.
   
   



4. Drizzle oil, allow it cook till golden brown and turn over to other side, leave it for 2 seconds then transfer to the serving plate. Enjoy ur crispy oats dosa hot.

After 2 trials I adjusted and made the oats dosa close to the style of rava dosa. The result was crispy dosas do try it out for yourself. Since the day I tried this oats dosa, its regular on our menu atleast once a weekm it is sure a better alternative to the usual oats porridge.

Serve with idli podi or any spicy chutney. I like it with idly podi and molaga chutney.

My Notes:

• Just drizzle only a thin layer of the batter dont spread it , else you will not get crispy dosas.



• I like pepper flavour in this, if you omit pepper, then add finely chopped green chillies to the batter.



• You can dry roast oats, powder it and store it in advance so that its very helpful during our morning hurry burries.

Instant Oats Idli | Oats Breakfast Recipe with stepwise

I am fond of oats and luv to try different varieties in it. So most of my baking attempts are with it these days and some are successful too :) I tried Usha's instant oats idly/idli and am addicted to the taste I should say....I just modified the quantity and a recipe a bit to suit our taste and the result was soft and tasty idlies. Am sure will make this often as hubby liked it so much. It tastes more like rava idly. I use saffola oats and it works well, even quaker oats is good.

Ingredients: [Recipe Updated]

Makes 10 idlies

• Instant oats - 1 cup (I used quaker oats)
• Wheat Rava - 1/2 cup (I used wheat rava, you can use white rava also)
• Curd - 1/2 cup
• Water - 3/4 or as required
• Carrot - 1 medium sized grated
• Mustard Seeds - 2tsp
• Green chilli - 1 tsp finely chopped
• Salt - to taste
• Hing - 1/2 tsp
• Coriander leaves - 2 tsp finely chopped
• Baking soda - 1/2 tsp
• Oil - to grease idli plates

Method:

Dry roast oats for 3 minutes and set aside. Cool it completely then grind it to a fine powder, Dry roast rava till nice aroma rises....it may take 3-4 mins, then set aside. Transfer to mixing bowl.

Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves. Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, hing, baking soda and sauted carrot with tempering done. Add required water to make a batter consistency of our normal idly batter.

Grease the idli plates with little oil. Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done. Serve hot with any chutney of your choice.

The taste is very close to rava idlis with the additonal tag of healthy. Isnt that good to start off the day with a healthy breakfast without compromising on taste?!

My notes:

• The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky.



• If you skip the baking soda you will not get the porous texture as in the pics



• Any other veggie like cabbage can also can be added. If so saute the cabbage like we do for carrots then add it.



• I've modified the quanity of curd after few trials, so you can enjoy ur tasty and guilt free idlis.

Kodumai Dosai / Oothapam | Wheat Dosai

I tried Wheat dosai from here , Quite healthy and filling for breakfast!

Ingredients:

Wheat Flour - 1cup

Finely chopped Onion- 1 medium sized

Coriander leaves - 3 tsp

Finely chopped green chilli - 1

Red chili powder - 1 tsp

Jeera - 2 tsp

Baking soda - 1/2 tsp [optional]

Salt to taste

Oil

Method:

1.Mix all the above ingredients with water except oil, and make batter like we make for pakodas but slightly thinner, with no lumps formed.

2.Heat the dosa pan, drizzle oil and spread a laddle full of batter, the thickness should be like pancake. Pour 2 drops of oil on the sides, wait till its cooked.

3.Flip and let it cook on the other side too.

4.Switch of flame and serve with coconut chutney or chutney podi!

Rava Idly

Ingredients:

• Rava/Sooji - 1 cup
• Curd - 1/2 cup
• Water - 1/2 cup or less adjust according to consistency
• Cashews - 4 to 5 broken
• Carrot - 2 grated
• Salt to taste
• Oil - 3 tsp
• Ghee - 1 tsp
• Baking Soda - a pinch[optional I dont use it regularly]

To temper:

• Mustard seeds - 2 tsp
• Turmeric powder - a pinch
• Green chillies -1 finely chopped

Method:

1. Dry roast rava for 2-3 mins taking care not to change its color, keep aside. Roast cashews in ghee and keep seperately.Add carrots and saute till moisture and raw smell leaves, keep aside.


2. Drizzle oil , add mustard seeds and let it splutter. Then add the list under tempering, saute for 2 mins.


3. Mix rava, cashews,tempering items, with curd and mix well.Add water little by little to form idly batter consistency.


4. Pour into oil-applied idly plates and steam it for 15 minutes. Serve hot with chutney!

Kaima Idli - Saravana Bhavan special!

I havent even heard about this kaima idli till I saw it in Lavis blog. So wanted to give a try, I followed the recipe with no major change, hmm I just omitted deep frying.

Ingredients:

Left Over Idli's: 3

Onion - 1

Tomato - 1/2

Garlic - 3 pods

Green Chilies - 1

Green Capsicum - 1/2

Curry Leaves - 5 to 6

CorrianderLeaves - 2tsp

[Dont search in mine, my stock got over so didnt use it ;)]

Oil - 2 tbsp

Chilly Powder - 1/2 tsp [Adjust according to your spice level]

Salt to taste

Lemon juice - 1 tbsp

Finely chop onion, tomato, garlic, capsicum, greenchillies and coriander leaves.

Method:

1.Cut the idli's into small cubes and saute them in oil till it becomes light brown and keep it aside. You can also deep fry the idlies which is what the orginal recipe says.

2.Drizzle oil in a pan, add mustard and allow it to splutter. Add onions,then garlic, curry leaves and saute well.

3.Add tomatoes and saute it well, so that its mashy with onions, add salt, turmeric powder and mix well.Now add capsicum, saute them well and add chilli powder. Keep stirring continuosly till its combined well.

4.Add the idlies, mix well till it combines well with all masalas.Garnish with corriander leaves, sprinkle lemon juice over the kaima idli's.

5.Serve these spicy kaima idlis with onion patchadi.

I did reserve only 3 idlis this time and the kaima idlis finished off in no time!

Rava Onion Oothapam & Tomato Chutney

Happy Mothers day to all mothers out there! And I dedicate this post to my mother who had been my all time support so far and yrs to come! Yesterday I made onion rava oothapam and tomato chutney. Both went great together....and here goes the recipe:

Ingredients:

• Rava- 2 cups
• Rice Flour/ Idly,dosa batter - 2.5 tbsp
• Curry leaves- few chopped
• Red chilli pwdr - 2 tsp
• Curd/yogurt- 4 tbsp
• Onion- 1 chopped finely
• Green chillies- 2-3 chopped
• Salt to taste

Method:

1. Combine all the above together in a large bowl.Add enough water to make the batter, It should be dosa batter consistency but a lil thicker than that.


2. Spread it into oothapams onto a hot pan, pour little oil along sides.


3. Turn it once it becomes light brown on the ends. Cook both the sides and serve hot. It was crispy at the edges and crunchy inside.

NOTE : We can also have half of onions mixed up in the batter and half of it sprinkled while oothapams are made.

For Tomato Chutney, I followed exactly Priyas recipe. It can go very well with idlis and dosas.