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.

Kali kindina dosai

Kalikindina dosai

This is a very old fashioned recipe of Kerala.This is also called " koozu kachina dosai". it takes time to master this art of making neer dosa. Neer Dosa is a special kind of dosa from Karnataka (Dakshina Kannada) prepared from rice. Neer in Kannada means ‘Water’. Neer dosa is prepared by grinding soaked rice into a thin watery batter and then made into pancakes (thin) on hot griddle. Neer dosa is very easy to prepare as you can make it without much planning and is easy to make and tasty too. The best part is this dosa does not require any fermentation. This dosa comes out lacy thin and white.

Ingredients:

Raw rice - 3 cup

Boiled rice-1 cup

Coconut- 1(grated)

Salt- as per taste

Method:

1.Soak both rice together & grind vey fine adding coconut & salt.

2.Take 1 cup of the paste, mix with more than 2 cup of water & cook stirring to prevent lump formation, to get a porridge.This is called “ kali”.Cool it thoroughly & mix with the remaining batter.

3.The batter should be very liquid almost in water consistency.

4.When the tava is hot, take in a ladle & pour from around in a circular fashion, till you reach the centre.Very little oil is enough and cook covered for another 1-2 mins.– (do not spread from the centre as we do normally for dosais.)

5.Once cooked, carefully remove from tawa and serve hot with coconut chutney or tomato chutney or with brinjal gothsu.

Enjoy!