Instant Dosas :South Indian

Ingredients :

• 1 cup gram flour (besan)
• 2 cups maida
• Water for batter
• Oil or ghee to drizzle
• Salt to taste
• 2 chopped green chillies
• Few chopped coriander leaves
• Few chopped curry leaves

Method :

Mix both flours by sieving with salt. Add water gradually, making not too thin batter, which should coat the back of the spoon.

Mix curry leaves, green chillies, coriander with the batter.

Heat a thick dosa griddle or non-stick flat pan. Pour a ladleful of batter in the centre, spread thinly like a pancake. Drizzle oil on top. Allow the bottom to become golden brown, remove with a sharp edged spatula. Roll or fold and serve hot with chutney.

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Rice Idli :South Indian

Ingredients :

• Urad Dal (Black lentil, dehusked): 1 cup
• Cream of rice: 2 cups
• Ghee: 1 tablespoon
• Salt: to taste

Method :

1. Soak urad dal for whole night (or 5-6 hours) and cream of rice for an hour.

2. Grind the urad dal finely in a food processor and add salt to it as per your taste.

3. To this add soaked cream of rice by squeezing excess of water in it and mix them well.

4. Now allow it to ferment for the whole night.

5. After the batter is fermented, apply some ghee to the idli plates and pour the batter in idli plates, then take some water in the pressure cooker (or a vessel) and place these idli plates into the cooker.

6. Cook these idlis on steam for 10-15 minutes.

7. Now the delicious rice idli is ready to eat and it can be served with coconut chutney or gun powder or sambhar.

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Plain Dosa :South Indian

Ingredients : 

• Black Lentils (Urad Dal): 1 cup
• Rice: 2 cups
• Fenugreek seeds: 1/2 tsp
• Yellow Split chickpeas (Chana dal): 1/4 cup
• Salt: to taste
• Oil as required

Method : 

1.Soak rice, urad dal, chana dal and fenugreek seeds for 6 hours.

2.Then grind them to a fine thin batter by adding little water.

3. Add salt to it and leave it covered for 12 hours for fermentation.

4. Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.

5. Grease all the corners and then cook it on the other side also.

6. Put little water on the tawa and wipe it with a clean cloth before making each dosa.

7. Serve them hot with hot sambhar and chutney.

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Puffed Rice Dosa :South Indian

Ingredients :

• 1 cup raw rice
• ½ tsp cumin seeds
• 4 tsp fresh coconut scrapings
• Salt to taste
• 3 dry red chillies
• ½ cup puffed rice
• Buttermilk as required

Method :

Soak rice in water for 2 hours. Drain the water and grind rice along with cumin, coconut, salt and red chillies with buttermilk. Do not add water.

Then add puffed rice to this and grind coarsely. Take it in a bowl. Add more buttermilk for batter consistency.

Heat a non-stick tawa and pour a ladle full of batter on the tawa. Do not spread. Sprinkle oil over the dosa. Turn the dosa and cook on the other side and remove.

Serve hot with any chutney of your choice.

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Dahi Bread Vada :South Indian

Ingredients :

• Bread Slices: 4
• Chopped onions: 1 cup
• Chopped tomatoes: 1 cup
• Chaat masala: 1 tsp
• Roasted cumin powder: 1 tsp
• Coriander powder: 1 tsp
• Garam masala (optional ): 1 tsp
• Chilli powder: 1 tsp
• Yoghurt: 1 cup
• Mint leaves
• Salt: to taste
• Water: 1 cup

Method :

1. Cut the edges of bread slices, then dip them into water and squeeze the water from bread slices.

2. Add a pinch of salt, chilli powder and chaat masala to this squeezed bread slices and make a smooth dough of this wet bread and shape them as you wish.

3. Add chat masala, roasted cumin powder, chilli powder, coriander powder, chopped onions, chopped tomatoes and some mint leaves to the yoghurt.

4. Now pour this mixture on the bread balls until they are dipped in this dahi mixture.

5. Garnish it with chopped onions, chopped tomatoes, mint leaves and chaat masala.

6. Delicious and Yummy Dahi Bread Vada is ready to eat.

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Medhu Vada :South Indian

Ingredients :

• 1 cup de husked whole black gram
• ½ tsp black peppercorns
• Salt to taste
• 2 tsp chopped fresh coconut
• ½ inch ginger
• 2 green chillies, chopped fine
• ¼ tsp baking soda
• Oil for deep frying

Method :

Soak dal for 2-3 hours. Grind dal to a fine paste without adding water or add very little water if necessary. Grind ginger along with dal.

Add coconut, pepper, green chillies, salt and mix well. Add baking soda just before frying.

Heat oil in a kadai. Using wet hands, shape little dough into a ball and then make a hole in the centre. Drop it in hot oil (Few vadas can be fried at a time in the oil) and fry over a medium flame. Do not disturb till underneath turns golden brown. Turn once to fry the other side brown and crisp.

Serve hot with chutney.

NOTE: Use the mixture immediately after mixing. Do not ferment. Otherwise, vadas absorb more oil

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Corn Dosa :South Indian

Ingredients :

• 2 cups corn kernels
• 1 cup raw rice
• 1 inch ginger
• 3 green chillies
• Salt to taste
• Oil as required

Method :

Soak rice for 4 hours. Grind rice to a fine paste and keep aside.

Grind corn, green chillies and ginger to a fine paste. Mix rice paste and corn paste together and add salt to taste. Add water to make the batter consistent for pouring.

Heat tawa and pour a ladle full of batter and spread. Sprinkle oil and fry on both sides.

Serve hot with any chutney.

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Aalu Bonda :South Indian

Ingredients : 

• 6 potatoes
• 8 green chillies
• 4 tsp oil (for seasoning)
• 2 cups Bengal gram flour
• 1 tsp chilli powder
• asafoetida water
• 2 tbsp coconut gratings
• oil for frying
• ½ tsp mustard seeds
• ¼ lime
• a few coriander leaves
• 1 spring curry leaves
• salt to taste

Method :

Wash potato and boil in water. Peel and cut into small cubes.
Cut green chillies and curry leaves.
Drop them, as well as coconut gratings and salt, in a vessel.
Combine potato pieces and put a few drops of asafoetida water. Mash properly.
Put juice of lime. Season with mustard and curry leaves in oil.
Shape balls of the potato mix and keep aside.
Sieve Bengal gram flour.
Make a batter by adding ½ cup of water, salt chilli powder and asafoetida in the flour.
Heat oil in frying pan.
Flatten the balls of potato mix, one by one, dip in the batter.
Remove and put gently in hot oil, and deep fry 7-8 bondas at a time, till it becomes golden brown, turning over once or twice.

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