Thavalai Adai / Thavala Dosa

 

Thavalai Adai / Thavala Dosa is a protein-rich tasty traditional tiffin recipeperfect for breakfast, and dinner. It is one of the Tamil Brahmin’s signature recipes.  We use varieties of dal for this adai . This adai/ dosa would taste good only if eaten hot. The crust formed on the outside portion is very delicious and coconut adds a nice flavour and Crunchiness of the dosa along with pepper gives a unique taste to the dish. A best accompaniment for this yummy and crunchy thavala dosa is Spicy Tomato Chutney or Coconut chutney. 

 

Ingredients:

For Batter:

Rice- 2cups(Boiled Rice 1 cup +Raw rice 1 Cup)

Tur Dal- 1 cup

Uraddal-1/4cup

Chana Dal-1/2 cup

Moong Dal-1/4 cup

Coconut-1/4 cup

Ginger- small piece

Redchiili-4

Green chilli-3

Pepper-1 tsp

Jeera-1 tsp

Asafetida / Hing)- ¼ tsp

Curry leaves – few

Seasoning:

Sesame oil-1 tbsp

Urad dal-1/2 tbsp

Mustard seeds-1 tsp

Method:

Prepare Dosa Batter:

 

1.Take rice, toor dal, chana dal, moong dal and url dal in a mixing bowl. 2.Add water and wash the rice and dal thoroughly. Drain the rinsed water.

3.Add fresh water and soak the rice+dals for at least 3 hours.  

4.Then drain water from soaked rice+dals and add it to wet grinder or mixer grinder. 

5.Add red chili, green chili, asafoetida, cumin seeds, pepper and grind it to coarse thick batter.

6.Add  Fresh grated Coconut,curry leaves, salt to the batter and give a good mix.

7.In a thick-bottomed frying pan, add one or two teaspoons of oil and heat. 

8.When hot, add mustard and when it starts popping, add urad dhal and asafoetida powder and curry leaves chopped finely. Fry till the urad dhal turns light brown.

Preparation of Thavala adai:

 

1.Take a thick pan (kadaai) and heat it in low flame

2.Add 1 teaspoon seasame oil and Add 2 ladles (kuzhi karandi) of batter in the pan. then add a spoon of oil around the dosa.

3. Close the pan with lid and keep the flame low and cook the dosa till it is crispy and golden brown on the bottom.

4.Flip and cook the dosa on other side till it is crispy and golden brown.

 

5. Take out the cooked dosa. Repeat the same for rest of the dosa batter.

Serve hot with Coconut chutney.

 

 

Mango Puttu/Mambhaza Puttu

 Mango Puttu Recipe | Mambhaza Puttu

 Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney. Puttu is usually prepared with plain roasted rice flour and grated coconut. Apart from normal white puttu,I tried something different using ripe Mangoes to make Mango Puttu .I made this during this mango season and it is yum. Adding yummy ripe mangoes to it makes it more delicious and healthier. You may not need any accompaniments with Mango Puttu.

 

Ingredients:

 Roasted Rice Flour / Store Bought Puttu Podi  - 2 cup

 Ripe sweet mangoes, roughly chopped as required

 Grated Coconut as required

 Salt -pinch

Sugar- 2 tbsp ( Optional)

 Method:

Prepare the rice flour mix:

In a bowl, take roasted puttu podi and a pinch of salt. Pour Mango puree (4-5 tbsp) little by little into the rice flour. 

Using fingers until it reaches a crumbly texture. When you press some flour between fingers, it should hold shape but crumble easily when touched. That’s the right consistency.

Layer the Puttu:

In a puttu maker start layering. First, a spoon of grated coconut, then a layer of mango pieces and then rice flour mix. Repeat the layers and end with grated coconut on top.

Steam the Puttu:

Place the puttu maker on top of the boiling pot or pressure cooker lid (without weight). Steam for 7–10 minutes.

  Serve:

Gently push out the steamed puttu onto a plate. Serve hot with ripe mango pieces.!

Aval Dosai/Poha Dosa

Aval dosai  is one of the signature recipe of my mother. Some fellow bloggers  adding curd &baking soda in batter. It is not necessary. Aval dosai can be made 2 ways, instant version as well as letting it ferment. Adding aval to the dosa batter gives softness to dosas  that literally melts in your mouth. When you are kind of bored with usual dosai you can try this dosai for a change, This batter will yield neither quick nor crispy dosas. But I can assure you that the taste are absolutely yummy The best accompaniment to aval dosa is spicy tomatochutney for breakfast or a night dinner.This dosai is my family's favorite.

Ingredients

Raw Rice -4 Cups

 Urad daal-1/2 cup

TurDal-1/2 up

Poha/ Aval (thick)-1 1/2 cup

Methi/fenugreek seeds-1 tbsp

Salt to Taste

Oil for Making Dosa

Method:

1. Soak the rice, urad daal, Turdaal and methi in enough water for about 7-8 hours.

2. Soak the poha/aval separately in water for about 1 hour before grinding

 3. After 1 hour drain the water from the poha. Grind all the above soaked ingredients (including the aval/poha) together. Do not use too much water;adding just enough water to make a smooth and thick batter.

  4. Transfer the batter to a container, . Add salt to taste, mix well and Allow this to ferment for at least 10-12 hours.

5.Once fermented, give the batter a stir as use it to make dosas. Heat a Dosa Tava on medium high heat. Make sure it is lightly greased.

6.Pour a ladle of dosa batter in the center.  Spread the batter in a circular motion from the center towards outside. Do not spread a lot. It should have the same thickness throughout.

 

7. Put a spoonful of oil around the edges of the dosa and little on the top and cook until the bottom part has browned you can start lifting the dosa off the pan and remove it carefully and serve. Proceed the same way to make the remaining dosas with the batter.

Mysore Masala Dosa

Mysore Masala  Dosa

Mysore Masala  Dosa  is a the traditional dosa is made from the dosa batter which is made from rice and lentils in the form of a thick liquid left to ferment overnight this one was served with seasoned potatoes and onions hidden inside. The texture was so perfect not greasy and the flavor was amazing. The distinguishing feature of the Mysore Masala Dosa is that a red chutney made of chilli is spread over the dosa while it is still on the plate. Then a small amount of a filling (made of potatoes, onions and seasoning) is placed over the dosa. Once the dosa turns golden brown, it is neatly folded and served with coconut chutney and sambar. This dosa is one of my son’s favorite...

Ingredients for Dosa batter.

Raw rice - 1 1/2 cup

Idli rce - 1 1/2 cup

Urad dal - 1 1/4 cup

Methi seeds - 2 tsp

Moong dal & Toor dal – 1/4 cup

Salt to taste

Method:

Soak the raw rice, idli rice, moong dal,toor dal and methi seeds together and the urad dal in a different bowl. Soak it for 7-8 hours. Grind the rice and the urad seperately and mix it together and Add salt to the batter and mix well .Then keep it aside overnight or for 10-12 hours till the batter is fermented well.. Now batter is ready to make dosas.

Potato stuffing :

Potatoes - 4 boiled

Onions - 1 large

Mustard seeds - 2 tsp

Ginger - 1" finely chopped

Green chillies - 2

Garlic - 1 small pod (optional)

Turmeric powder - 2tsp

Bengal gram-1 tsp

Salt to taste

Oil - 3 tsp

Few curry leaves

Cilantro to garnish.

Method :

Peel the potatoes and cook them with water and salt in the cooker for just one whistle.

Cool, and mash in to pieces and set aside.

In a pan take some oil and put in the mustard seedsadd mustard and allow to splutter.

Add bengal gram, curry leaves, green chillies, grated ginger and then the sliced red onions.

Add a pinch of turmeric and now allow to saute for some time.

Now add the mashed potatoes, salt and mix it in well.

After a few minutes, switch off the heat and garnish with chopped cilantro.

Ingredients for Red/garlic chutney           

Garlic 3-4 cloves

 Onion 1 small (cut into big chunks)

 Red chilli Powder   1tsp

Tamarind   1/4 tea spoon                

 Salt         to taste.

Make a fine paste out of this ingredients in a blender without adding water.

Coriander -Coconut Chutney                                                  

Ingredients:

Coconut (grated) - ½

Coriander leaves 1/2 cup

Green chilles - 3 small

Fried gram dal- 3 tbsp

Ginger (chopped) - 1/2" piece

Tamarind - 1 marble sized ball

Salt to taste

Tempering:

Oil - 1 tbsp

Mustard seends - 1 tsp

Split black gram dal - 1 tbsp

Curry leaves - 8

Method :

1.  Grind the coconut, Coriander leaves, green chillies, fried gram dal, ginger, tamarind and salt in a blender.

2.  Heat oil in a small pan and temper with mustard seeds, split black gram dal and curry leaves. Pour over chutney, and lix well before serving. Add water if necessary.

Making dosa:

Take the Dosa Tava , switch on medium heat and allow it to heat up well. Sprinkle a drop of water and when you hear the sizzle, you know for sure that the tava is heated enough.

Add a few drops of Gingely Oil and spread with a paper or tissue to make sure that the tava is well greased.

 Take a ladle full of Dosa Batter and spread it with a Dosa Ladle on the tava. Lace the ends of the dosa with a few drops of oil.

 

When u see that the batter on the top is kind of dry. Put in 2 spoonful of the spicy red chutney and spread it well on the dosa as given in the picture above.leave it for a minute.

When the Dosa is cooked well close one end of the dosa Then Put a spoon ful of potato filling in the centre of the dosa and Fold the dosa into half and Once the dosa turns golden brown, now masala dosa is ready.serve it hot with coconut chutney and sambar.

SPICED WHOLEMEAL AND OAT PANCAKES

SPICED WHOLEMEAL AND OAT PANCAKES

Do you love oatmeal? Do you love pancakes? You should try them when they are one and the same A healthy version of the traditional pancakes which are made of wheat flour This is a great basic high-fiber, but very light .The pancake recipe below is delicious. You'll also find it is actually cheaper to make because it can be made from ingredients you've already got in your cupboards. The oats in this recipe provide an extended source of energy and a special taste that comes only with the small effort of cooking from scratch.Honey and orange gives special taste to this pancake.

Ingredients:

2 cup whole wheat flour

1/2 cup quick cooking rolled oats

a pinch nutmeg powder

a pinch cardamom powder

¼ teaspoon cinnamon powder

2½ to 3tablespoons powdered sugar

11/2 teaspoon oil

½ to1cup low fat milk

½ teaspoon Eno's fruit salt

a pinch of salt

3 tsps low fat butter for cooking

2 tablespoons honey

½ cup orange segments

Method:

1.Combine all the ingredients except the fruit salt in a bowl with enough water.

2 Whisk till it is a smooth batter.

3. Heat a non-stick pan and grease it with a little low fat butter.

4. Add the fruit salt to the batter and mix well. Divide into 6 equal portions.

5. Pour a spoonful of the batter on the pan to make pancake, cooking on both sides with a little butter till golden brown.

6.Repeat with the remaining batter to makemore pancakes.

7. Serve hot with honey and oranges.(Really the Taste is divine).