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Showing posts with label TIPS. Show all posts
Showing posts with label TIPS. Show all posts

Wednesday, July 8, 2009

Masala Dosa with Batter recipe!

Dosa (Lenthil and Rice Crepes) is very famous Breakfast/tiffin in South India. Its popular not only among Indians but also liked by many foreigners too... When I was in Panama this was one of the favourite of Panamanians they love to eat Indian food... This is my favourite too and I love making dosas.....

Dosa Rice or Boiled Rice - 3 cups
Urad Dal - 1 cup
Bengal Gram(Channa Dal) - 1/4 cup
Toor dal - 1/4 cup
Rice flakes(Aval/Poha) - 2 tblspns
Fenugreek seeds(Venthayam/Methi seeds) - 1/2 tspn

Preparation Method
Wash and soak the above ingredients for about 5-6 hours in water and then grind to a fine paste.
Dosa Batter (Dosa Maav) has to be fermented for overnite or for about 4-5 hours.
While grinding do not add more water. Consistency should not be very thick and not very thin. It should be medium so its easy to spread on skillet(tawa/dosa kal)
Then Heat a pan either non stick or normal one.
Heat the pan in medium or low flame and spread batter slowly thick and thin. Put one tspn oil and close with a lid.
Check whether its well cooked thats it will be brown and crisp on the thin spread and dull white on think spread.

Masala dosa is always cooked one side (sometimes I slightly cook on the other side) Reduce flame. Place Aloo masala in the centre and close the dosa. (checkout the photos below)
You can even spread onion, garlic and red chilli chutney and put aloo masala.

Masala Dosa is ready to serve. It can be served with Coconut chtney / Sambar.

This Masala Dosa recipe is going for Dosa Corner Event hosted by Padma's Recipes and Show me your Breakfast by Divya Vikram.

Tips -
Heat the pan always in medium or low flame spread batter and then increase flame.
You can rub the pan with sliced onion.
Always make first dosa very small and then later dosas can be made big. Sometimes batter will stick.
When kept in fridge, keep the batter outside about 1/2 hour before making dosas, If the batter is chill then also you cannot spread the batter easily.
If you do not have so much time in grinding batter at home you can also buy ready to make wet dosa batter which is easily available in super markets.

Thursday, June 25, 2009

Andhra Pesarattu | Green Gram Crepes

I am reposting this recipe, since my friend in orkut Kris told me more information and correct method in Andhra style. Then later I checked with my neighbour Bharathi Aunty who is from Hyderabad and got the recipe for Alam Chutney.
Thanks to both of them.
Pesarattu is a dosa (Crepes) made with green gram dal. This is a dish of Andhra style. A very tasty and healthy dosa.

Green Gram(Pacha Payru) - 2 cups

Dosa Rice or Raw Rice - 1/2 cup

Onion - 1 no (chopped)
- Optional
Curry leaves - few

Cooking oil - 2 tspns

Asafotida (Hing) - 1 pinch
Green chilli - 2 nos
Ginger - 1 small piece
Grated carrot - optional
Preparation Method

Soak green gram and rice for 1 to 2 hours. Grind in mixie with the skin to fine paste.
In a pan heat oil and asafotida. Then put in batter and mix.
Add salt, curry leaves, chopped green chilli, chopped ginger and mix the batter. Can add chopped onion grated carrots too. (I like to grate onion, ginger and carrots)
Heat a skillet(Dosa kal/tawa) pour the batter like dosa and spread thinly.
Put 1 tspn oil and cook both sides till crisp and brown.

Pesarattu is ready to serve. This can be served with Ginger chutney which is called Alam chutney in Telugu. This is also served with a topping of Upma just before you remove it from pan or with Upma and its called MLA Pesarattu. This is tasty and more filling.

Recipe for Fresh Ginger Chutney(Alam Chutney)
Ginger - 2" piece
Tamarind - small piece
Jaggery - small piece
Dry red chilli - 2nos(as per taste)
Jeeragam(Cumin seeds) - 1 tspn
Salt to taste
Grind all the above things raw in mixie to a fine paste.

Fresh Ginger Chutney(Alam Chutney) is ready.
- While making for kids you can grind ginger and green chilli with green gram and ricein the batter.
- The batter cant be used more than a single day even you store in fridge over night. Always batter needs to used fully on the 1st day itself since the 2nd day it does not taste good at all.
- Chutney - If you dont like the raw taste of ginger you can slightly fry all ingredients in a pan and then grind to fine paste.
- While making with onion put chopped onion on the tawa and then pour batter and spread. By this onion is nicely mixed with batter.

Tips: While making dosa, heat a pan and while pouring batter keep it in low flame and then increase flame and cook. when removing reduce to low flame. So it is easy to spread the batter and not stick to pan.

Saturday, June 13, 2009

Dal Fry !

Dal Fry is a tasty gravy. I have prepared with Paytham Paruppu also called Paasi Paruppu(Moong Dal). Wanted to do with toor dal which is usually done just for a change tried with this.
Paytham Paruppu/split green gram/yellow dal - 2 cups
Onion - 2 nos (sliced)
Green chilli - 2 nos (slit)
Mustard - 1/2 tspn
Jeera (Cumin seeds) - 1/2 tspn
Chopped Kothamalli (Coriander/Cilantro - 2 tspns
Cooking oil  +ghee - 2 tblspns

Preparation Method

Soak paytham paruppu for 1/2 hour in hot water and then cook in pressure cooker with enough water for 3-4 whistles or on stove with water. Keep it in medium flame as it will overflow and stir occasionally.

Heat a Kadai, add 2 tspns oil add 1/2 quantity sliced onion and fry till brown.Take and keep it separately in plate.

In the same pan/kadai add ghee and oil and mustard. Wait till its splutters. then add balance chopped onion,green chilli and pinch of salt. Fry for 2 minutes. Then add tomato and saute till its soft. now take cooked dal mash it well . Add cooked dal and stir well. Add salt and stir well. can add if water required.

In a sauce pan put jeera and roast for 2 minutes and add to the gravy.

You can also tadka at end or at beginning 
Tadka - add little oil in sauce pan, add jeera and fry till onion till brown and garnish with chopped coriander leaves.

Dal Fry is ready. This is a very good combination with Jeera rice which I made for weekend lunch today.

Tips - While cooking any dal do not add salt, if you add salt dal will not cook. Always add salt finally.
Dal should be watery semi liquid, once its cool it becomes thick.

Friday, December 12, 2008


Dry Fruits: To chop dry fruits, place them in fridge for half an hour before cutting. Take the fruits out and cut them with a hot knife (dip it in hot water before cutting).
Dough/Rolling pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes.
Egg peeling off: Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.
Egg fresh: Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.
Fruits: To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.
Frying: Avoid deep frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of spraying the oil in the utensil for cooking. Heat the utensil first and then add oil. This way oil spreads well. You will use less oil this way.
Garlic: Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.
Ghee: Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.
Green Chillies: To keep the chillies fresh for a longer time, remove the stems before storing.
Green Peas: To preserve green peas, keep them in a polythene bag in the freezer.
Idlies: Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them sour. Do not beat idli batter too much; the air which has been incorporated during fermentation will escape. If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be crisper.

Thursday, December 4, 2008

Some tips - A - C

Almonds: To remove the skin of almonds easily, soak them in hot water for 15-20 mins.
Apples: Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.
Biscuits: If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.

Butter: Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar
Bee and Scorpion Sting Relief: Apply a mixture of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with band aid to hold in place. Pain will go away in just a few short minutes

Bitter Gourd (Karela): Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook. Stuffed Karela

Burnt Food: Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean.


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