Vegetable Oats Uthappam

Ingredients :
Oats :1 cup
Dosa Rice : 1/2 cup
Urad Dal : 1/2 cup
Cumin Seeds : 1 tsp
Buttermilk : 1/4 cup
Green Chilli : 2 -3
Salt According to Taste
Oil : To roast the dosa
Veggies : Onion, Capsicum, Tomato

Procedure :
1. Soak Urad dal and rice together for 4 to 5 hours.
2. Dry roast the oats slighly and powder it in a blender.
3. Grind the soaked urad dal and rice mixture into a paste.
4. Add the powdered oats and blend in the mixer grinder for one last time.
5. Ferment the batter for 5 to 6 hours.
6. Add buttermilk, cumin, and salt in the morning and give it a mix.
7. Spread the batter on the tawa. Add some veggies on the top and cover with a lid.
8. Let the top cook in the steam.
9. Serve it hot with chutney.

Raspberry and Persimmon Juice

Ingredients :
Persimmon : 1
Raspberry : 1/2 cup
Water : A little
Sugar/ Nectarine/ Honey : Optional and can be adjusted according to your preference of sweetness

Procedure :
1. Grind the Raspberries in a blender and strain the juice to remove the seeds.
2. Peel the persimmon and grind it again with a little water.
3. Add the strained raspberry juice to it. And blend it with any sweetner.

Multigrain Dosa

Another dosa from my kitchen. I would not exact;y categorize it as a healthy dosa. Because it uses 2 cups of rice. But it has a small quantity of wheat and other lentils.

Ingredients :
Dosa Rice : 2 cups
Urad Dal : 1/2 cup
Chana Dal : 1/4 cup
Whole Wheat : 1/4 cup
Methi Seeds : 1 tbsp
Salt according to Taste
Oil : for the dosa's

Procedure :
1. Wash and soak all the ingredients other than salt and oil for 5 to 6 hours.
2. Grind it into a smooth paste with a grinder or a mixer. The consistency should be like any other normal dosa batter.
3. Ferment it for 6 to 7 hours.
4. Add salt to the batter and then spread the batter on a tawa.
5. And cook on one side and flip and cook on the other side too.
6. Serve hot with chutney/sambar.

Oats Quinoa and Urad Dosa

Another healthy dosa from my kitchen. I found this on a FB food group and I simply had to try this one and I never thought I would have ever said this. Oats recipes aren't so bad. Usually oats recipes never work for me. But this one did work really well.

Ingredients :
Quinoa : 1 cup
Oats : 1 cup
Urad : 1/2 cup
Fenugreek Seeds : 1/2 tsp
Salt according to Taste

Procedure :
1. Wash the quinoa and urad really well and soak it with Oats ( with water just covering just the top) and fenugreek seeds for 5 to 6 hours.
2. Now grind it into smooth paste (theconsistency being of the usual dosa batter) and then let it ferment for 4 to 5 hours. Add salt to the batter.
3. Spread the batter on the tawa and go around in circles to spread the batter.
4. Add oil if you prefer (I didn't add any). Flip and cook on the other side.

Lemon Coriander Quinoa

A new found love of my life. Heard about the health benefits and also found that its very expensive in India. So utilizing the best of quinoa when I am stuck in US. And finally I am also also pronouncing it right. Apparently its pronounced as keen-wah and not qui-noah.

Ingredients :
Quinoa : 1/2 cup
Lemon Juice : 1 tsp
Corinder Leaves : 1 tbsp
Oil : 1 tsp (Can be skipped)
Salt according to Taste

Procedure :
1. Soak quinoa in water to remove the bitterness for 10 to 15 minutes.
2. In a pan add 1 tsp oil and add the drained quinoa.
3. Add 2 and half cups of water and let it cook.
4. Add salt according to taste.
5. Once cooked add lemon juice and garnish with coriander leaves and serve hot.

Watermelon Neer Dosa

I can eat this dosa on a daily basis. And we can variate the normal neer dosa by adding cucumber. Recently on one of the food groups I saw this variation and I was itching to try this out. Pancake lovers will love this for sure. 

Ingredients :

Sona Masuri Rice : 1 cup

Grated Coconut :1/2 cup

Salt according to Taste

Watermelon : 1 cup

Procedure :

1. Soak rice for 2 to 4 hours.

2. Grind it with coconut, salt and watermelon.

3. Make the consistency of the batter equivalent to that of buttermilk.

4. Spread the batter of the tawa and spread it on all sides.

5. Let it cook well. You don't have to flip and cook.

6. Serve with honey/ghee.

 

Brown Rice Dosa

One of the healthy dosa recipes.

Ingredients :
Urad Dal : 3/4 cup
Brown Rice : 2 cups
Salt according to Taste
Oil : to roast the dosa

Procedure:
1. Soak the rice and urad dal separately for 5 to 6 hours.
2. Now grind it into a smooth paste in the mixer.
3. Ferment it for 8 to 9 hours and add salt.
4. Spread the batter on the tawa in a circular manner.
5. Let it cook on one side; add oil.
6. Flip and cook on the other side too.
7. Serve hot with chutney.

Bread Upma

A quick fix breakfast. And quite filling. I cook this usually when I am lazy to cook anything elaborate.

Ingredients :

White Bread Slices : 15

Onion : 1

Tomato : 1

Eggs : 3

Garam Masala : 1/2 tsp

Coriander Leaves : 1 tbsp

Salt according to Taste

To temper :

Oil : 2 tbsp

Mustard Seeds : 1 tsp

Urad Dal : 1/2 tsp

Green Chilli : 3-4

Curry Leaves : 6-7

Procedure :

1. Temper all the ingredients and then add finely chopped onions and fry till they turn brown.

2. Next step you can either add tomato or egg according to your preference. You can add both too.

3. Once they turn mushy add egg immediately. Add garam masala.

4.The egg pieces should be coated well with bread pieces. 

5. Add salt and then once the bread turns slightly brown garnish with coriander leaves.

Quinoa Dosa

I mother in law makes this dosa but with little amount of rice in it. This is another riceless dosa.

Ingredients:
Urad Dal : 1 cup
Red Quinoa : 2 cups
Fenugreek Seeds : 1/2 tsp
Salt according to Taste
Oil : to sprinkle on the dosa

Procedure:
1. Soak the Urad dal along with fenugreek seeds and Raagi separately for 5-6 hours.
2. Grind them into a smooth paste using a mixer grinder and ferment for 4 to 5 hours. (Add salt before or after fermentation).
3. Using a ladle spread the batter on a tawa and pour 1/2 tsp oil on top of it.
4. When one side is cooked; flip and cook on the other side.
5. Serve with Sambhar/ Chutney.

Brown Rice, Barley and Urad Dal Dosa

I have been trying to substitute for rice in Dosa's. I recently made Barley Dosa a few days back. So now I tried making brown rice dosa.

Ingredients :
Brown Rice : 1 cup
Barley : 1 cup
Urad Dal : 1 cup
Methi Seeds : 8 to 10 seeds
Salt according to Taste

Procedure :
1. Soak all the ingredients separately in water for 6 to 7 hours (Soak Urad dal and methi seeds together).
2. Grind all the ingredients to a smooth paste and put it in a deep bottomed pan; add salt; and fermenr for 7 to 8 hours.
3. Using a ladle pour the batter on a tawa. Once that side is cooked flip the dosa and cook for 20 seconds or so.
4. Serve it hot with chutney or sambar.

Raagi Poori

My husband has a complaint that I rarely make poori's. I usually avoid making poori's because I am little scared of using oil. But still I end up making it once in 2 months. A did a healthy variation with them adding raagi flour to the wheat flour.

Ingredients :

Wheat Flour : 1 cup
Raagi Flour : 1 cup
Salt according to Taste
Water to make the Dough
Oil : to deep fry

Procedure :
1. In a wide bowl mix all the ingredients and add water little by little till it forms a dough.
2. Roll them into lemon sized balls and using a rolling pin roll them into small round and flat rounds.
3. In a pan heat oil and fry the rolled out poori's.
4. Enjoy with curry.

Masala Dosa

I had uploaded the image of this dosa in one of the food group. And I got more than 100 likes. Its the first time ever I have got that many likes. It also shows the popularity of that particular dish.

Ingredients:

For Dosa:
Dosa Rice : 2 cups
Urad Dal : 1/4 cup
Toor Dal : 1/4 cup
Poha/ Aval/ Thin Flattened Rice : 1/4 cup
Methi Seeds/ Fenugreek Seeds : 1 tsp
Salt according to Taste

Procedure :
1. Soak rice, urad dal, toor dal and methi seeds for 4 to 5 hours.
2. Before grinding add flattened rice in water for 5 min and grind along with all the other ingredients.
3. Add salt and ferment for 8 to 9 hours.
4. Pour the batter and spread the batter and cook on one side (it turns brown).
5. Once cooked add the masala in the centre; fold and serve.

P.S : Masala Recipe later

Neer Dosa

My favorite dosa in the entire world. I can eat this everyday for breakfast. The best thing is it goes with everything. This is famous along the coast of Mangalore. Konkani's usually add coconut to this dosa. This dosa is made with white rice unlike the other dosa's.

The consistency of the batter should be very watery that's why this dosa is called Neer (which means water) dosa. This is again a no fermentation dosa.

Ingredients :
White Rice/ Sona Masuri Rice : 1 cup
Freshly Shredded Coconut : 1/4 cup
Salt According to Taste
Water

Procedure:
1. Soak rice for 2 hours and grind it along with coconut into a smooth paste.
2. Add salt and water (Rice : Water =1:3) and mix well.
3. Pour this batter on a tawa and rotate the tawa. This batter is very thinly spread.
4. Once cooked fold and serve hot.

P.S : This dosa is cooked only on one side. The other side is cooked all by itself.

Wheat Kernel Dosa with Urad Dal and Rice

I am trying to make healthy breakfast now-a-days. I have made dosa with just wheat Kernel and that tastes really good too. But this tastes more like a regular dosa,

Ingredients :

Whole Wheat Kernel : 1/2 cup
Urad Dal : 1/4 cup
Dosa Rice : 1/4 cup
Fenugreek Seed : 1/2 tsp
Salt According to taste.

Procedure :
1. Soak Urad dal and fenugreek together; rice in another bowl; and wheat kernel in another bowl and soak for 4 to 5 hours.
2. Grind all individually to a smooth paste; add salt and ferment it for 8 to 9 hours. (Don't let the batter go sour)
3. Spread the batter on a dosa tawa flip and cook on the other side too.

Instant Wheat Dosa

Do you get cravings to eat dosa's? And then you realize you have to soak, grind and then ferment the dal and it would take a long time. And you can't wait for so long. This dosa comes to your rescue.

Ingredients :

Wheat Flour : 1 cup
Rice Flour : 1 cup
Curry Leaves : 15-20
Cumin Seeds : 1 tsp
Green Chilli : 4-5
Ginger : 1 inch piece (Cut into tiny pieces)
Water : 4.5 cups
Salt according to Taste

Temper :
Oil : 1 tsp
Mustard Seeds : 1 tsp
Asafoetida : a pinch

Procedure:
1. In a bowl mix bowl mix all the ingredients (Except the tempering ingredients); add water slowly and mix so that no lumps are formed.
2. In a tempering pan add oil followed by mustard seeds and then asafoetida.
3. Let the oil cool down (Or the batter might get cooked a little) and then mix with the batter.
4. The consistency must be very thin.
5. Spread the batter on the tawa and you get crispy dosa's.

Barley Dosa

Dosa is a daily affair in south Indian households. But I wanted a healthy substitute for rice. So I replaced rice with Barley and having a healthy dosa.

Ingredients :

Urad dal : 1 cup

Dosa Rice : 2 cups

Barley : 2 cups

Methi seeds : 1 tsp 

Salt according to taste

Procedure :

1. Soak Urad dal and Methi seeds together in a bowl for 4 to 5 hours

2. Soak rice and barley together in the other bowl for 4 to 5 hours.

3. Grind the ingredients of first bowl into a paste and later the second bowl and mix well.

4. Add salt and ferment for 8 hours.

5. On a tawa spread the batter and cook till it turns crispy. 

6. Serve with chutney and Sambar.

Bread Dosa

This is an instant dosa recipe you can whip up if anyone comes home unannounced.

Ingredients:
Wheat Bread : 10 Slices (Can substitute with white bread too)
Semolina/ Rava : 1/2 cup
Yoghurt : 1 tbsp
Rice Powder : 1 tbsp
Ginger : 1 inch
Green Chilli : 4-5 (finely chopped)
Curry Leaves : 8-10
Salt according to taste
Oil: 2tbsp+ for cooking

Procedure:
1. Sprinkle water over bread slices or soak the bread slices in water till they become slightly wet and softer and keep aside for 10 min
2. Meanwhile in a blender to prepare the batter add semolina/rava, curd, Ginger, green chilli, curry leaves,  and rice powder and grind/blend them.
3. While blending add water little by little so that the ginger and green chilli are blended well.
4. Add the water soaked bread pieces and add water carefully along with salt to get a consistency of batter.
5. Spread the batter over the tawa and cook for 5 min. (Cook both the sides)

Notes:
# Be careful about the water consistency
# Cooking takes more time than the normal dosa.

Batata Poha

This one recipe will always remain close to my heart. My mom used to prepare this when we were kids. Potato being my favorite vegetable I can eat it in any combination.

Batata Poha (Maharashtrian Breakfast) 

Ingredients:
Cumin seeds-1/2tsp

Onion-1
Potato-2
Green chillies-3
Curry Leaves
Poha(thick)-2 cups
Scraped Coconut-1cup
Turmeric Powder
Coriander
Urad dal
Oil-4 Tbsp
Salt to Taste

Procedure:
1.In a deep pan add take oil and put some urad dal.
2.Once the urad dal becomes light brown add jeera, green chillies and curry leaves.
3.Add the thinly chopped onions and fry it in oil till it turns golden brown.
4. Once the onions are done add the thinly chopped potatoes (make a point to chop it thinly).
5.Fry it in oil till it turns light brown in color add turmeric powder as well as salt.
6.At the same time in another vessel soak the poha for 5min.
7. once the Potatoes are cooked add the soaked poha and mix well.
8.Pour 2tbsp of salt water over the poha.
9.Garnish it with scraped coconut and coriander.