Cucumber Wheat Dosa

काकडीचा डोसा

Ingredients:

• Wheat Flour: 1 Cup
• Rice Flour: 1/4 Cup
• Fine Rava / Sooji : 1/4 Cup
• Cucumber Cubes with Skin: 2 Cups
• Green Chillies: 2
• Salt to Taste
• Oil

Procedure:

1. Make a smooth paste of cucumber and green chillies in a grinder.
2. Then add all flours, rava, salt to cucumber paste. Mix everything very well with spoon or you can blend it with blender. If needed add some water.
3. Heat one non stick griddle. Pour a small ladle of batter in the center, and spread out in circular motion till you get a thin layer. Drizzle some oil on and around the dosa.
4. Cook these till it starts become brown then remove from griddle.
5. Serve these lovely dosas with any chutney or sauce or potato sabji.

This is my entry to

1. Neha's AFAM: Cucumber event started by Maheshwari of Beyond The Ususal.
2. Roma's JFI: Wheat event started by Indira of Mahanandi.

Lentil Crepes With Methi Leaves

I adapted this recipe from Anudivya's Lentil Crepes. I made some changes in the ingredients which I loved.

Ingredients:

• Mung Daal: 1 Cup
• Channa Daal: 1/4 Cup
• Green Peas Daal: 1/4 Cup
• Urad Daal: 1/2 Cup
• Tur Daal: 1/4 Cup
• Finely Chopped Methi Leaves: 1 Cup
• Green Chillies, Ginger and Garlic Paste to Taste
• Dry Peanut Chutney
• Curry Leaves: 4-5
• Finely Chopped Coriander
• Turmeric Powder
• Salt to Taste

Procedure:

1. Wash & soak all daals and curry leaves for atleast 7-8 hrs or overnight.
2. Grind all daals with some curry leaves, salt, turmeric and green chillies, ginger and garlic paste. Add water as required and make a smooth paste.
3. Then add chopped methi leaves and coriander leaves and mix well.
4. Heat one non stick griddle. Pour a small ladle of batter in the center, and spread out in circular motion till you get a thin layer. Sprikle some dry peanut chutney and drizzle some oil.
5. Cook crepes till it starts become brown then remove from griddle.
6. Serve these crepes with any chutney or sauce or potato sabji.
   

Healthy Ragi & Bitter Gourd Utappa

Ingredients
Nachni (Ragi) Flour: 2 Cups
Besan or Rice Flour: 1 Cup
Finely Chopped Karela (Bitter Gourd): 1 Cup
Finely Chopped Onion: 1/4 Cup
Finely Chopped Tomato: 1/4 Cup
Finely Chopped Carrot: 1/4 Cup
Finely Chopped Corriander: 1/4 Cup
Finely Chopped Green Chillies: 2 tsp
Salt to Taste
Water
Oil

Procedure
1. Mix all ingredients except oil and make lump free batter. Make batter little bit thick.

2. Heat tava / griddle. Pour 1 tsp of oil. Then pour a ladle full of batter on tava. Spread it round evenly but slightly thick in size. Pour some oil around the edges. Cover this with lid. Cook for 2 minutes or till it cooked.

3. Serve hot with any chutney, sambar or pickle.

This is my entry for Srivalli's Dosa Mela and Pooja's VoW: Bitter Gourd events.

Palak - Paneer Neer Dosa

Ingredients
Rice: 1 Cup
Thick Poha: 1 Cup
Shredded Paneer: 1/2 Cup
Spinach Puree: 1 Cup
Green Chillies: 3-4
Chopped Coriander Leaves: 2 tbsp
Salt to Taste
Oil

Procedure
1. Soak rice & poha together for 2-3 hours.
2. Grind poha, rice, green chillies, paneer, salt to a fine batter. If you want you can add paneer later.
3. Then add spinach puree and coriander leaves. Mix the batter well.
4. Heat tava / griddle. Pour 1 tsp of oil. Then pour a ladle full of batter on tava. Spread it round evenly but slightly thick in size. Pour some oil around the edges.


5. Serve hot with any type of chutney or sambar.

Notes
1. Instead of palak puree you can use any other puree like carrot, tomato.
2. You can also use finely chopped methi leaves.
3. This dosa is very healthy and I am sure your kids will also love this colorful dosa.

This is my entry for Manasi's WBB Balanced Breakfast Meals and Srivalli's Dosa Mela

Whole Moong Dosa

Ingredients:
Whole Moong/ Green Gram: 1 Cup
Green Chillies: 2
Ginger - Garlic Paste: 1 tsp
Coriander Leaves: 1tbsp
Salt to Taste
Oil

Procedure:
1. Soak whole moong in sufficient water for atleast 7-8 hrs.
2. Grind all ingredients to a smooth paste using sufficient water.
3. Heat nonstick tava/ griddle. Pour one spoonful of batter on tava & spread evenly in circular motion.
4. Apply some oil around the edges. Cover the dosa with lid.
5. After 2 minutes turn dosa and cook for another 1 minute.
6. Serve hot dosa with coconut chutney or sauce or any pickle or curd.

Variation:
For variation you can sprinkle finely chopped onion, green chillies on recently poured batter.



This is my entry for Weekend Breakfast Blogging: Healthy Eats

Rava Dosa

Ingredients:
Sooji/ Rava/ Semolina - 1 Cup
Rice Flour - 1 Cup
Yogurt / Dahi - 1/2 Cup
Green Chillies 4-5
Salt to taste
Finely chopped Coriander
Few finely chopped Curry Leaves
Shredded or finely chopped Ginger
Shredded or finely chopped Coconut
Chopped Cashews
Water
Oil

Procedure:
1. Mix rava, rice flour and yogurt . Add water as required. Keep this batter aside for atleast 2 hrs.
2. At the time of making dosa add salt, green chillies, coconut, ginger, cashews, coriander, curry leaves.
3. Heat the tawa or griddle and take one handful of batter and spread on tawa.
4. Drizzle some oil on the sides of dosa. Cook till done.
5. Serve hot with Potato Subji or chutney or sambar.

Eggless Tomato Omelette

Ingredients:
2 Cups Chana Dal (Besan) Flour
1/2 Cup Rice Flour
3 Medium Size Tomatoes
3-4 Green Chillies
1/2 inch Ginger
4-5 Garlic Cloves
1 tsp Cumin Seeds (Jeera)
Salt to Taste
Finely chopped Coriander Leaves.
Oil

Procedure:

For Batter
1. Blend tomatoes, green chillies, ginger, garlic into fine paste.
2. Add both flours, salt and blent it again. (Add water if needed).
3. Add cumin seeds and chopped coriander leaves.

To Make Omelette
1. Heat non stick tava (griddle) and pour some oil into it. Spread it evenly.
2. Pour one big spoonful of batter over the tava by quickly spreading it to make an even round
3. Then pour some oil around edges, and on top.
4. Once the bottom is cooked, turn it over, and cook the top.
5. Remove omelette from the tava when it done.
6. Serve hot with any chutney or butter or sauce.

Note
Instead of blending tomatoes into fine paste you can use finelly chopped tomatoes. You can also use finelly chopped onions.

Tofu - Neer Dosa

Ingredients
2 cups raw rice
1/2 cup of tofu (any variety soft, firm, extra firm)
salt to taste
1/2 tsp jeera

Procedure:
1. Wash and soak rice for 2 hours.
2. Grind with tofu to a fine paste.
3. Add jeera seeds (optional).
4. Add water to make the batter thinner than the normal dosa batter.
5. Heat tava, apply oil and splash 1 ladle of batter on the tava to form a dosa. (Note that the batter cannot be spread with the ladle on the tava like other dosas).
6. Cover it and leave it for 2 minutes and turn it over on the tava carefully.
7. Let it stay for a couple of minutes, uncovered.
8. Serve hot with any chutney or rasam.

Masala Dosa

Ingredients:
For the Dosa
Rice, soaked overnight 3 cups
Urad dal, soaked separately overnight 1 cup
Curd 1 tbsp.
Salt ½ tsp.

For the Potato filling
Boiled potatoes, mashed coarsely 2 nos.
Onion, sliced 1 no.
Tomato,chopped 1 no.
Garlic 2 cloves
Ginger, grated 1" piece
Green chillies, chopped 3-4 nos.
Mustard seeds ½ tsp.
Curry leaves, chopped coarsely A few
Green peas 1 tbsp.
Cumin seeds ¼ tsp

Procedure:
1. Heat oil in a vessel, add some fennel seeds, cummin seeds, black mustard seeds and when they crackle, add the green chillies, ginger, garlic and onions.
2.Fry them with a little salt for a while till onions are transparent.
3.Add curry leaves, next add the green peas, tomatoes and fry for 5 minutes.
4.Next add the potatoes, more salt if desired and stir well till everything is mixed well.
5.Sprinkle some chopped coriander leaves if required and keep aside.
6.Next morning, grind the rice and dal separately into a fine paste with enough water.
7.Now mix the rice and the urad dal pastes, with ½ tsp salt.
8.Add 1 tbsp. curd, mix well and keep covered for atleast 5 to 8 hrs or more.
9.When it has risen to double its initial quantity, stir briefly and keep it in the fridge.
10.Heat a tava, when it becomes hot grease it with plain oil
11.Pour one big spoonful of dosa batter over the tava by quickly spreading it to make an even round
12.Then pour some oil around edges, and on top.
13.Once the bottom is cooked, turn it over, and cook the top.
14.Remove dosa from the tava, place in a plate, put some filling in the center and roll the dosa in to a cylindrical shape.
15.Serve hot with coconut chutney & sambhar

Manchurian Dosa

Ingredients
150 gms urad dal (black gram)
500 gms rice
10 gms methi (fenugreek) seeds
50 gms chana dal (bengal gram)
250 gms carrots
150 gms beans
100 gms green peas
5-6 green chilies, chopped
150 gms spring (green) onions chopped
50 gms oil
3-4 garlic cloves finely chopped
a small piece of ginger finely chopped
2 tsp soya sauce
1 tsp chili sauce
1/4 tsp ajinomoto
2 tsp corn flour
few coriander leaves chopped
salt to taste

Method
1. Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours. Drain the water and grind to a smooth paste. Keep aside for 6-8 hours until it gets fermented.
2. Cut the carrots, and beans into small pieces and boil until they are tender along with green peas. Drain the water and keep aside.
3. Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also add boiled carrots, beans, green peas, soya sauce, ajinomoto, chili sauce, little water and cook for a while.
4. Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mix well. Sprinkle green onions and coriander leaves and remove from heat. The manchurian curry is ready.
5. Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the above dosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle little oil, roll the dosa and remove. Repeat for the remaining dosas.