Rawa Dosa

Ingredients:

1 cup Rawa or Sooji ½ cup Rice Flour ¼ cup Maida Salt to taste ¼ tsp Pepper Powder 1 cup Onion 4 Green Chilies 6 curry leaves ½ cup Coriander Leaves

½ tsp Cumin seeds Direction: Combine the three flours, salt and water and mix well. Make sure there are no lumps in the batter. Add enough water to make the batter runny or thin. Then add the rest of the ingredients and mix well.To make the Dosas: Heat the pan with 1 tsp of oil. Take a ladleful of batter and pour the dosa from the sides unlike a traditional dosa that is poured form the middle. Spread evenly. Dribble oil onto the dosa and cook on both sides until golden brown. Serve hot with peanut onions chutney. For the Peanut Onion Chutney: ½ cup Roasted Peanuts (with the skin removed) 1 cup onion chopped and roasted with some oil, A few dry red chilies roasted with a few drops of oil, a pinch of asafetida, Some tamarind juice (soak a small piece of tamarind in warm water for about 10 minutes and squeeze to extract juice), Salt to taste. Grind all ingredients with requiring water. For seasoning: Heat the pan with oil and add mustard seeds red chilies, curry leaves and hing. Now add the chutney. Mix well.

Chole Batura

Ingredients:

2 cups Maida
¼ cup Sooji
5 tsp wheat flour
2 tsp curd
1 tsp salt
½ tsp sugar
4 tsp oil
1 tsp baking powder
Water to knead into dough
5 cup oil for frying

Direction:

Combine all the mentioned ingredients and make soft dough. Cover with a wet cheesecloth and keep aside for at least 4 hrs. Divide the dough into 6 balls. And roll into thick oval shaped rotis, approx 1/8” thickness.

Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once it’s hot, slide the Batoda into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too dark.

The Batoda should cook on the inside and puff up. Remove on to tissue paper. Serve hot with kabuli chana curry, sliced fresh onions and salad of your choice.

Note: Ensure the oil is hot enough before frying the Batoda. If the oil is not hot enough, the Batoda will absorb a lot of oil.

The dough can be stored in the refrigerator overnight. Let the dough ferment for at least 4 hours.

Ponganalu

Ingredients:

1 cup rice

½ cup urad dal

For Seasoning:

1 cup onion chopped

4 green chilies

½ cup coriander leaves chopped
1 tsp ginger chopped

3 tsp chana dal (soaked overnight)

1 tsp cumin seeds

½ tsp turmeric

Salt to taste
Oil for frying

Add all these ingredients to the batter and mix thoroughly. And also prepare peanut or onions chutney.

Direction:

Soak rice and urad dal in water for 6 hrs. Drain and grind them into smooth batter adding just enough water. The consistency of the batter must be thick like idli batter. Take the batter into a big vessel, cover and let it 8 hrs for fermentation.

Sour and left over dosa batter is perfect to prepare ponganalu. If you have some, try ponganalu with it, for a change. Place the ponganala skillet on medium heat.

Add few drops of oil into each impression. With a spoon or with a piece of paper towel, rub oil around, to season the skillet.

When the skillet is hot and ready, proceed Pour a ladleful of batter into each impression.

Once all impressions are filled, cover the skillet with a lid and cook on medium heat for about 5 minutes undisturbed.

Remove the lid, the batter will be set by now. Gently lift the ponganalu with a “ponganala lifter” or with a spoon. If properly cooked, they should come out easily without sticking to the skillet. If not, cook them for few more minutes.

Turn each one to opposite side to cook. Cook them another 5 minutes on medium heat undisturbed. Gently lift them from out of the skillet. When properly cooked they should come out easily without sticking to the skillet.

If not, cook them for few more minutes. Remove them all onto a plate. Season the skillet with oil, again repeat the steps to cook another batch.

Medium heat is the key. Serve hot with onions chutney or peanut chutney.

Tomato Dosa

Ingredients:

2 cup Rice Flour
1 cup Maida Flour
1 cup small Soji
1 Kg. Fresh Tomato
1 cup Onion chopped
2 tsp fresh Ginger
1 cup fresh Coriander
2 Green Chilies
Salt to taste
½ cup Oil for, making dosa.
Direction:

Grind tomato with adding ginger, green chilies, and cumin seeds. Grind into fine paste. Mix all the flours in a big bowl and add the tomato juice by mixing thoroughly till you get the dosa consistency. Add lemon juice and salt to taste. Heat the pan with 2 tsp oil and make dosa. On the top of dosa you can add coriander leaves, and chopped onions for additional taste.

Wheat rawa with Maida roast

Ingredients:

1 Bread slices packet
2 cups butter milk
2 cups wheat rawa
2 cups Maida
4 cups shajeera
2 tsp cooking soda
2 tsp sugar
Salt as required
1 cup Oil
Direction:

In 4 tsp of hot water add 2 tsp of cooking soda and mix well. Add sugar and beat well. Now add bread pieces, wheat rawa, maida, shajeera, salt, and butter milk. Keep aside for 8 hrs. Heats the pan with oil and put a ladle full of dosa dough on it, spread and cook for 5 minutes with closed lid. Serve hot with any chutney.

Paneer dosa

Ingredients:

1 cup raw rice
1 cup par boiled rice
1 cup Grated paneer
4 Green chilies chopped
Salt to taste
1 tsp coriander leaves Chopped
Oil for roasting

Direction:

Soak raw rice and parboiled rice together for about 2 hours. There after grind the soaked rice to a fine batter. Add salt as required while grinding. Add grated paneer, green chilies, chopped coriander and mix the batter well.
Heats the dosa pan and pour a ladle full of batter on to the pan and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.
Serve the hot dosa with coconut or onion chutney and sambar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.

Methi dosa

This Dosa is especially for diabetic patients. It tastes little bitter. If the batter is fermented enough, the bitterness gets reduced.

Ingredients for dosa:

1 cup raw rice
¼ cup urad dal
¼ cup methi seeds
8 red chilies

Ingredients For curry:

2 cups Methi leaves
¼ cup onions
¼ cup boiled potato
2 tsp red chili powder
¼ tsp turmeric powder
Salt to taste
1 tsp cumin seeds

Direction:

Heats the pan with oil and add cumin seeds, onions, methi leaves, potato, turmeric powder and salt. Fry well for 5 minutes. Now add red chili powder. Turn off the stove and keep aside.
Soak methi, rice, urad dal and red chilies together for 5 hours. Drain excess water. Grind them nicely to a smooth batter. Allow the batter to ferment for 5 hours.
This dosa will taste slightly bitter. But if the batter is fermented enough, the bitterness gets reduced. Make dosa on a pre-heated thick pan and apply oil on the sides of the dosa and Put a spoonful of this mixture on the top of dosa. Remove and serve hot.

Maida dosa with potato curry

Ingredients:

2 cups Rice flour
2 cups Maida flour
2 tsp yoghurt
2 tsp Melted ghee.

Ingredients for curry:

4 tsp ghee
1 tsp mustard seeds
1 medium onion, finely chopped
2 cup potatoes, boiled, & mashed
¼ tsp turmeric
½ tsp chili powder

Coconut chutney:

1 cup coconut grated
½ cup fried chana dal
3 tsp ginger garlic chopped
4 green chilies
Salt to taste

Direction:

Mix the rice flour with the Maida flour. Add yoghurt, ghee and enough water to make a thick batter. Cover and keep aside for 8 hours or overnight, at room temperature to get fermentation.
Make dosa as normal way.


Grind coconut chutney. If require you can add seasoning.

For curry: Heat the pan with ghee and fry the mustard seeds for 1 minute. Add the onion and add potatoes, turmeric and chili, fry for 2 minutes or until dry. Put a spoonful of this mixture in each dosa, roll up like a pancake and serve with coconut chutney.

Spicy Masala Powder Dosa

You can use this recipe as a substitute for Masala Dosa. You don't have a filling and you can use the Masala again for spicing up an otherwise plain Dosa.

Ingredients:

3 cups raw rice
1 cup parboiled rice
½ cup Urad dal
1 tsp fenugreek seeds
Salt to taste
Oil for roasting

Ingredients for Masala Powder:

2 tsp Coriander seeds
2 tsp urad dal
2 tsp Chana dal
1 tsp cumin seeds
½ tsp Asafetida
2 tsp sesame seeds
8 red chilies
Salt to taste
2 tsp grated dry coconut

For decoration:

½ cup Onions
¼ cup Coriander leaves

Direction:

Heats the pan with 2 tsp of oil and fry individually all masala ingredients, except coconut. Fry well. Lastly add dry coconut and switch off the stove. Stir the mixture a little. When this mixture cools down, add salt and dry grind to a slightly coarse powder.
Soak raw rice, parboiled rice, fenugreek seeds and urad dal together in water for 3 hours. Drain excess water. Grind these to a smooth batter. Add salt and allow the batter to ferment overnight. Next day, use this batter to make dosa on a pre-heated thick tawa.
Apply oil to the sides of the dosa and roast well. Sprinkle the Masala Powder (as above prepared) onions, and coriander leaves on the top of the dosa. Brush little oil on the dosa. Reduce the flame. Do not turn the dosa. Roast on only one side. Serve hot with coconut chutney.

Vegetable upma

Ingredients:

2 cups semolina (rawa/sooji)
1 large potato, diced
1 large carrot, diced
½ cup shelled peas
4-6 French beans, chopped
2 medium onions, chopped
2-3 large green chillies slit
2 tbsp ginger garlic paste
1 tbsp garam masala powder
1 tbsp cumin seeds
4 cups water
Salt to taste

Direction:

Roast the semolina for 5-7 minutes. Remove from unit and keep aside. Drop the onions, green chilies, into the same unit and place on low heat. Stir for a few minutes till the onions turn light pink. Add all the vegetables, dripping wet, cover and cook. Pour in the water and add salt. Simmer till the water begins to gently bubble. Mix the semolina in, add ginger garlic paste and garam masala. Stir well, cover and cook for a few minutes. Remove from heat and add the seasoning. For the seasoning, heat the pan and add ghee /oil followed by the red chillies, split black gram, cumin seeds, and crushed groundnuts. Fry on low heat till golden brown. Add the mustard seeds and curry leaves. Once the curry leaves splatter, pour the seasoning over the semolina mixture. Stir and sprinkle with coriander leaves. Keep covered for a few minutes before serving. Serve hot with chutney of your choice.

Paneer paratha with Paneer curry

For paneer curry:

Ingredients:

200 Gms Paneer
2 Green Chilies
1 cup Onion
¼ tsp Cumin seeds
¼ tsp Turmeric Powder
½ tsp Garam Masala Powder
4 tsp Ginger-Garlic Paste
1 ½ cup Tomato
½ tsp Salt
4 tsp Oil

Direction:

Cut paneer into small pieces and fry lightly in oil. Chop the onions, tomatoes and chilies finely. Heat oil in a pan; add the cumin seeds, chopped onions and the ginger garlic paste fry till brown. Add the chilies and tomatoes and fry till they are soft. Add turmeric powder, garam masala powder, salt and little water so that all the masala’s are well combined. Add fried paneer and fry for 5 minutes till the paneer blends into the masala. Garnish with chopped coriander and serve hot.

Paneer paratha:

Ingredients:

100 Gms Grated Paneer
3 cup wheat flour

1 Onion chopped

Coriander leaves finely chopped

2 tsp ginger garlic paste

3 green Chilies

Salt to taste
1 tsp Red Chili powder
1 tsp Garam masala

½ tsp Ajwain

Oil for frying

Direction:

Heats the pan with oil and add green chilies, onions, ginger garlic paste, paneer, ajwain, garam masala powder, and red chili powder. Fry well for 3 minutes. Turn off the stove and add coriander leaves.
For dough: In a bowl add wheat flour, salt, paneer curry, melted ghee, and requiring water. Divide the dough into 6 to 8 balls. And roll out. Heat the pan and roast the paratha’s with adding ghee. Serve paneer paratha hot with yogurt (curd) and Paneer curry.

Besan Dosa

Ingredients:

2 cups Besan
¼ cup rice flour
¼ cup onions chopped
4 green chilies
1 tsp cumin seeds
pinch of Garam masala powder
6 green chilies
½ cup coriander leaves
1 carrot chopped
½ tsp ajwain
½ tsp of salt to taste

Direction:

Sift Besan flour to aerate and to remove lumps. Take in a big vessel. First add cumin, ajwain, rice flour and salt. Mix to combine. Next, add the finely chopped vegetables. By gradually adding water, about 1 to 2 cups, mix and prepare besan batter to a medium-thick pouring consistency, like idly batter.

Heat the pan and when the pan is hot, pour ladleful of batter and spread into thin round. Sprinkle half teaspoon of oil or ghee on the top. Wait for bubbles to appear. When the underside starts to brown, gently lift and turn to other side. Cook the dosa until the second side is lightly browned. Remove and serve hot with coconut chutney.

Pesara Punukulu

Ingredients:

1 cup green moong dal (soaked in water for 5-6 hrs)
1 onion finely chopped
4 green chilies (adjust according to your spice level)
1 tsp ginger chopped
2 flakes garlic, crushed
1 tsp cumin seeds
Coriander leaves chopped
Salt to taste
Oil for deep frying

Direction:

Grind the soaked and drained moong dal, green chilies, ginger, and garlic. And add salt to the paste. There is no need to add water while grinding. Remove onto a dish and add the chopped onions, coriander leaves, cumin seeds and mix well. Heat the pan with, 2 cups of oil, for deep fry. Once it’s piping hot, reduce flame to medium and drop a little mixture and fry the fritters to a golden brown color. Deep fry a batch of 8 punukulu depending on the size of the vessel. Serve hot over a cup of masala chai.

Poha Dosa

Ingredients:

2 cups rice
1 cup parboiled rice
¾ cup urad dal
¾ cup poha/rice flakes
1 tsp fenugreek seeds
Salt
Big pinch sugar (optional)

Direction:

Soak raw rice, parboiled rice, urad dal and methi seeds in enough water for 6 hours. Separately soak the poha or beaten rice for 2 hours. Grind all the ingredients along with poha adding enough water to form a pouring consistency. Leave it overnight to ferment.Add salt and a pinch of sugar, just before preparing the dosa’s and combine well. Pre-heat a tawa till really hot, sprinkle little water, pour 2 ladles of batter (do not spread the batter) and let it cook gradually over medium heat. It should look like a thick pancake. Drizzle some oil along the edges and let it cook for 2 minutes or till nicely roasted.

Aloo Rava Idli

Ingredients:

2 cups Rava
1 cup Potato (boiled and mashed)
¼ cup Onion (chopped)
3 no Green Chilies (crushed)
3 tsp Oil
½ tsp Black gram (Urad dal)
½ tsp Chana dal (Bengal gram)
1 tsp cumin seeds
¼ cup Coriander leaves
Curry Leaves (chopped)
½ tsp no Baking Soda
½ tsp no Turmeric powder
½ cup Butter milk
Salt to taste

Directions:

In a pan fry upma rava slightly, till rava becomes hot. Now keep aside. Heats the pan with oil/ghee now add urad dal, chana dal, cumin seeds fry well. Add onions, green chilies, cumin seeds, curry leaves and turmeric powder. Mix and fry for 2 minutes. Take it away from flame. Mix these seasoning with fried rava, add boiled potatoes, salt, butter milk and cooking soda. Bring the flour to idli consistency with adding proper amount of water. Steam it for approximately 7-8 minutes. Serve hot with chutneys or tomato sauce or seasoned butter milk.

Maida Dosa

Ingredients:

2 ½ cup Maida
½ cup Sooji
¼ cup Rice flour
1 cup Coconut grated
4 Green chilies chopped
1 tsp Ginger chopped
Salt to taste

For seasoning:

2 tsp Ghee
1 tsp Mustard seeds
2 tsp Curry leaves chopped
1 tsp Cumin seeds

For top filling:

½ cup Onions chopped
1 cup Coriander leaves

Direction:

In a mixer add, coconut, ginger,salt, green chilies,and with required water,grind into paste. In a bowl add maida, sooji and rice flour. Add maida flour to this mixture. Add needed water to make dosa batter without any granules. Season it with ghee, Mustard seeds, cumin seeds and curry leaves. Make dosa golden crispy using oil/ghee on both sides. On the top of dosa add coriander leaves,and onions chopped.

Paneer Chapattis

Ingredients:

4 chapattis
2 boiled potatoes, mashed
¼ cup grated paneer
1 carrot, grated
1 cheese cube, grated
2 tsp chaat masala
1 tsp garam masala
1 tomato, cut into strips
1 capsicum, cut into strips
Salt to taste
½ tsp mustard seeds
1 tsp cumin seeds
2 green chilies

Direction:

Prepare 5 chapattis (with wheat flour, salt, and enough water). Keep aside. In a mixer add boiled potatoes, paneer, and carrot, cheese, and 1 tsp of chaat masala, salt and mix well. Heats the pan with oil, add mustard seeds, cumin seeds, green chilies, grind paste of potato, fry well. Add capsicum, tomato, garam masala, and salt if require. Leave it for 5 minutes. Add this in the centre of the prepared chapattis. And fold the chapatti. Serve hot with tomato sauce.

Mixed and roasted dal roti

Ingredients:

1 cup urad dal
1 cup channadal
½ cup moongdal
2 tsp tour dal
2 tsp rice
salt to taste
4 green chilli
2 tsp ginger chopped
1 tsp Cumin seeds
2 tsp curry leaves
1 cup coriander leaves
2 red chillies
1 cup fresh coconut (Optional)

Direction:

Soak all dals and rice.Grind all items to a fine batter (thick). Add ginger, Red, green chillies and coconut to the batter and grind them to a fine paste. See the batter consistansy, it should be like thick batter. Heats the pan with 2 tsp of oil add above thick batter, pour oil around the roti. Let it cook in a low flame, till it gets, golden brown for 10 minutes. Roast it both sides. Serve with thick curds.

Upma rice balls

Ingredients:

1 cup Rice
¼ cup Red Gram (split)
¼ cup Coconut (grated)
1 tsp Black gram (split)
1 tsp Mustard seeds (black)
1 tsp Bengal Gram (split)
¼ tsp Asafetida
3 Green Chilies (chopped)
1 tsp Ginger(grated)

3 tsp Vegetable Oil

Directions:

Soak rice for 2 hrs. And dry it up thoroughly. Coarsely grind and sieve out the powder to get Rava. Grind coarsely soaked and drained toor dal with green chili and ginger paste. Heat the pan with oil. Now add mustard seeds, chana dal, urad dal and 1 red chili broken into pieces when mustard seeds start spluttering. When this turns pink, put asafetida, ginger and green chili coarsely ground paste. Add 2 glass of water. Put salt to taste and 2 tsp of oil. Bring it to boil. Now add ground tour dal and 1 cup of rava rice. Like upma the paste should start leaving sides of the pan. Now slowly make into long balls like bread rolls but just 2 ½ " long and steam it in idli pan by keeping two balls in hole for 10 minutes. The rice balls are ready to eat. Serve it with coconut chutney or dahi kadi.
Mostly south Indian recipes are rice based and generally steamed and good for health, even children above one year who can bite and eat, can easily digest. Good item.

Manchuria Dosa

Ingredients:

For dosa batter:

5 cup Parboiled raw rice
1 ½ cup Urad dal (Black gram)
½ cup Bengal gram
1 tsp fenugreek seeds
Salt to taste

For Manchuria curry:

1 Cup Carrot
1 cup potato (boiled)
½ cup capsicum
½ cup Spring Onion
2 tsp ginger garlic paste
Salt to taste
2 tsp Soya sauce
½ tsp Chili sauce
5 Green chilies
1 tsp Ajinamoto
½tsp Corn flour
Oil for fry

Direction:

In a bowl soak black gram, rice, urad dal, and fenugreek seeds for 5 hrs. Grind them into fine paste. For fermentation leave it for 8 hrs. For Manchuria curry, heats the pan with oil add onions chopped, green chilies, carrots, capsicum, potatoes, ginger garlic paste, salt, fry well. Now add Soya, chili sauce, and Ajinamoto. Add 1 cup of water. Mix tsp water & corn flour to the boiling mixture. When it thickens, add coriander leaves and chopped spring onions. Allow to cook until it gives fine flavor. Now make dosas to golden brown and serve hot with Manchuria curry.