HESARAU BELE DOSE/ GREENGRAM LENTIL CREPES

Breakfast recipes for dosas and idli require methodical planning. 4-5 hrs of soaking the dals/lentils and then fermentation time of 8 or more hours.

 This dosa is a simple and nutritious break fast which doesn't require much of pre planning.

This doesn't require any fermentation of the batter and can be even eaten as an evening light snack.

The green gram/moong dal can be soaked for just 1 1/2 to 2 hrs before preparation.

INGREDIENTS

1 cup green gram dal/moong dal

2 tsps rice flour (optional)

1'' piece ginger

2 green chillies

2 tsp fresh corriander leaves

1/4 tsp haldi/ turmeric powder

1/2 tsp jeera/ cummin

salt to taste

METHOD 

• Soak the moong dal for about 2 hrs
• Grind to a smooth batter along with chillies , coriander leaves and ginger.
• Mix rice flour, jeera, turmeric and salt.
• Heat a flat pan and grease with very little oil.
• Add about a ladle of the batter and spread into a circular shape, like dosas or pancakes.
• Add a little oil and cook on medium flame.
• Flip on the other side and allow to cook.
• Serve hot with coconut chutney.

ADDING RICE FLOUR WILL MAKE THE DOSA CRISP. 

SOME LIKE IT SOFT, SOME LIKE IT CRISP.

You can make it as per your taste.

THE BATTER

ON THE TAWA

GETTING ROASTED!

FLIPPED OVER!

READY!

WATER MELON DOSA

Summer time is here and so are the watermelons!!!
What do we do after eating the red fleshy part? Out it goes into the garbage bin!!
But wait.... before throwing it away why not make some tasty dosas from the remaining part ?  :)

 

DISCARD ONLY THE SKIN AND USE THE REMAINING PORTION

READY TO BE MIXED WITH RICE

BATTER READY FOR DOSA PREPARATION

GETTING READY!

READY FOR YOUR TASTE BUDS !

INGREDIENTS

1 cup rice soaked for 3-4 hrs
1 1/2 -2 cups  white portion of the water melon
1-2 green chillies
a few sprigs of corriander leaves.
1/2 tsp jeera / cumin seeds
salt to taste
oil for dribbling

METHOD

• Grind all the ingredients into a smooth paste.
• Add salt and  jeera and mix well.
• Heat a flat tawa/girdle and spread the batter into a round shape.
• Dribble a few drops of oil.
• Cover with a lid for a few secs.
• Let it cook on one side. Then flip and roast on the other side.
• Relish with a chutney of your choice.
• Isn't it simple? :)

Note: If the dosa is not covered with a lid after spreading on the tawa, the batter dries up .The dosa will have uneven dry patches which feel very dry and hard.
These dosas will be soft and not crisp .

IDLI PODI / CHUTNEY PUDI/ GUN POWDER

A South Indian home is never without this lentil spice mixture.  It can be stored in an air tight container for 2-3 weeks.

I guess it's called "Gun Powder" because of its spicy taste.  :)
The Karnataka variety of Chutney Pudi (as  it is called there) is a bit sweet due to the jaggery added to it. 

It is a quick fix for a hungry stomach. 

It serves as a dip for idli and dosas, when you are not  willing to make the chutneys.
This mixture can be mixed  with any oil of your choice. (Gingelly, ground nut, or coconut.)
It can also be eaten with steamed rice mixed with butter or ghee. 
It can also be used as a spread on bread or toast.

Whatever way you want to have it, it tastes yum.

INGREDIENTS
1/2  cup chana dal/ bengal gram dal
1/2 cup udad dal/ black gram dal
I have used dal with skin,but  without skin can be used.
2 tsp til/sesame seeds
A small piece of tamarind (approx 2" piece)
a pinch of hing/asafoetida
3-4 whole red chilies
salt approx 1/4 tsp or more as per your taste
Curry leaves (optional) 

METHOD

• Roast the chana dal, udad dal and til separately in a thick bottomed pan, on a low flame to a golden brown colour.
  
• Keep the tamarind near the flame ,below the pan while you are roasting the dals.
  
• The tamarind will become crisp and will be easy to grind.
• In a drop of oil roast the hing and red chillies. (and curry leaves if you want to add them.)
• Allow to cool and mix all the ingredients along with salt and grind to a coarse powder.
• During grinding, the mixture/powder becomes a bit warm.
• Store in an air tight container when it reaches room temperature.
• Do not close the lid of the container when the mixture is warm. 
• Let it reach room temperature before storing. This will help it to stay fresh for long.

ENJOY YOUR IDLIS AND DOSAS AND  BREAD AND RICE AND........

Do let me know if you tried it out with something else and enjoyed :)

AVALAKKI DOSA /BEATEN RICE DOSA

INGREDIENTS
1 cup poha/ avalakki /beaten rice
1/2 cup fine rava/ semolina
1/2 cup rice flour
1/4 cup curd/ yogurt
1 onion
1/2 tsp chili powder
a pinch of haldi ( turmeric powder)
 a few coriander leaves
1 tsp jeera (cumin)
salt to taste
oil

METHOD
Wash the poha/ beaten rice and soak for 15-20 mins. Grind to a paste along with curd.  Mix all the ingredients and form a batter of dropping consistency. Keep aside for 10-15 mins.

Heat a tawa/girdle and pour a ladle full of the batter and spread into a round shape. Pour a few drops of oil at the sides. Allow it to cook on medium flame.Flip it on the other side, add a few drops of oil and remove when it becomes properly cooked.
Serve with any chutney.

You can  also use leftover poha or tempered beaten rice to make this dosa!

GREEN COCONUT CHUTNEY

WHOLE COCONUT 

 COCONUT  

INGREDIENTS

1 cup grated coconut

2-3 cloves garlic 

3-4 green chilies

1 small onion

1/4 tsp jeera (cumin)

4 tsp putani (roasted gram)

a small piece tamarind soaked in water

a small handful coriander leaves

salt to taste

METHOD

Chop all the ingredients, mix with grated coconut, tamarind water and salt and grind to a paste.

Some  people like the chutney coarsely ground and some like it as a fine paste. The choice is yours.

Temper with mustard, chana dal (split bengal gram) and curry leaves.