Spring Dosa

Ingredients

Long Grain rice 4 cups
rice 2 cups
Urad dal whole 1 cup
Salt to taste
Big Capsicum 1 no chopped finely
Onion 1 no chopped finely
tomatoes 2 no chopped finely.

Method:
Soak the long grain rice for 6-7 hrs & urad dal for an hour. Dry grind the Converted rice. Grind the soaked rice to a coarse paste & urad to a fine paste. Mix all three, add salt & let it ferment at least for a day. Heat a griddle & make a round shape with a ladle full batter. Sprinkle all three edges & apply little oil round the edges. After a couple of minutes flip them to the other side & let it cook. Serve hot with Chutney or Sambhar

Rava Dosa

Ingredients:

2 cups semolina (sooji, rava)
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
10-12 curry leaves (kari patta)
1/4 cup coconut (narial) (scraped)
12 cashewnuts
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry

How to make rava dosai:

• Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
• Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
• Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
• Mix the chopped greens, coconut and cashew into the batter. Stir well.
• Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
• Pour a tablespoon oil around and on the dosa.
• Cook till it is crisp and golden in color. Remove and serve hot.

Mini Soya Dosa

Ingredients:
1 cup soya milk
¼ cup whole wheat flour
1 green chilli, chopped
½ cup onions, grated
1 tbsp coriander, chopped
¼ tsp baking soda
1½ tsp oil
salt to taste

For serving:
Garlic tomato chutney

Method:
Mix all the ingredients together, making a thin batter.

Heat a non-stick pan and grease it with a little oil.

Pour two tablespoons of the batter on the non-stick pan and spread it using a circular motion to make a thin dosa.

Cook on both till they turn golden brown.

Serve hot.

Read more at: http://goodtimes.ndtv.com/GoodTimesRecipeDetail.aspx?_Show=57&_RecipeID=165&cp

Mix Flour Instant Uttappa

Ingredients:
2 cups rice flour
1 cup plain flour
1 cup fine semolina( fine rava )
1\2 cup wheat flour
1\2 cup beaten curd
2 medium sized onions
2 medium sized tomatoes
2-3 green chillies
1\2 cup coriander leaves
salt 
Method:
1. Finely chop green chillies, onions, tomatoes and coriander leaves. Keep aside.

2. Mix all flours and form batter (to make uttappa) by adding beaten curd and water to it. Add salt and green chillies. Keep aside this batter for 15 minutes.

3. Heat non-stick tawa (griddle) and add a very little oil . Pour some batter. Spread it to form slightly thick uttappa.

4. Immediately add chopped onions, tomatoes, coriander leaves over it.

5. Once it is golden brown flip it and make golden brown from other side.

6. Serve hot with green chutney.

Uttapam

Ingredients:

2 cup semolina (sooji)
1 cup sour curd (khatta dahi)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
3 onion (pyaj)
2 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
oil for cooking
1 tsp coriander leaves (dhania patti)

How to make suji uttapam:

• Mix dahi, namak and sooji with 1/2 cup water.
• Cover it and leave for 2 hours.
• Finely chop adrak, pyaj, hari mirch, tomato and dhania.
• Mix lal mirch in batter. If you do not want to add lal mirch leave it.
• Heat a non stick pan/tawa and spread 1 tbsp batter on it.
• Cook at low flame and grease it on the corners and turn it to cook the other side.
• Serve it hot.
• If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
• Cook it at low flame to make it tastier.

Masala Dosa Recipe

Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:

Dosa shell

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
• Add potatoes and mix and cook some more Serve
• Add filling inside Dosa and roll. Serve hot with Chutney.

Idli with Sambar & Coconut Chutney

Idli Recipe:

Ingredients:2 cups idli rava (cream of rice)
1 cup urad dhal (Black gram,minappa gullu)
salt
pinch of cooking soda (soda bi carbonate)

1 Soak urad dal for about 2 hrs. Soak the idli rava in water separately just for an hour before mixing with urad dal batter. After 2 hours drain the water from the urad dal and gring till soft and fluffy and mix with the idli rava. Mix well.
2 Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
3 After 10 hours you will find that the mixture will rise to at least double the volume. After fermentation, add salt and pinch of soda bi carbonate and mix well. The batter is now ready to make idlis.
4 Grease idli maker plates with some oil and fill with idli batter.
5 Steam covered for about 10-12 minutes and remove each idli carefully with a spatula.
Soft and fluffy idlis are ready to eat with some hot sambhar and chutney. Left over idlis can be stored in the refrigerator. I make upma with left over idlis which tastes good and is quick to make.
Sambar Recipe:

Ingredients:1 cup tur dal (red gram,kandi pappu)
½ cup of peeled and cubed bottle gourd
¼ cup of chopped carrots into 1” pieces
3 slit green chilli
¼ cup of radish sliced into rounds(optional)
5-6 baby onions whole
1 tomato cut into 4 pieces
1 tbsps chopped coriander leaves
10 curry leaves
1 tbsp thick tamarind paste
2 tbsps sambar powder
4-5 cups water
salt to taste
1 tsp sugar or jaggery
1/4 tsp asafoetida(hing,inguva)
1/2 tbsp oil

1 Soak the dal for 15 minutes and drain. Add 2 1/2 cups of water and pressure cook it along with vegetables except baby onions and tomatoes for about 7- 8 minutes after the pressure is reached.
2 Once its cooked add 3 cups water, baby onions, tomatoes, turmeric pwd, sugar, green chilli, curry leaves, coriander leaves and salt and let it cook for 10 minutes on medium heat.
3 Add the tamarind paste along with 1 1/4 cups of water and cook till the rawness of tamarind disappears. Approx 6-7 mts. Add the sambar pwd and cook for another 7-8 mts.
4 Heat oil in a pan. Add mustard seeds and let them splutter. Add 2 whole red chillis, curry leaves and 1/4 tsp asafoetida and remove from fire and add to sambar. Cook for 2 minutes. Remove from fire, place lid. Serve hot with idlis.
Coconut Chutney Recipe:

Ingredients:1 cup grated fresh coconut(or cut into 2” pieces)
¼ cup of dalia (split chick pea, putanaala pappu)
3 green chilli
salt
For Tempering/Tadka/Talimpu:
½ tsp mustard seeds
½ urad dal(minapapappu,black gram)
10 curry leaves (optional)
1 whole dry red chilli

1 Grind coconut, putnaala pappu and green chilli adding about 1/2 cup of water to a fine paste.
2 Heat 1 tsp oil in a pan. Add mustard seeds and let them splutter. Add the urad dal and slightly brown it. Finally add curry leaves, remove from fire and add to the ground coconut paste.
3 Serve with hot idlis.