Carrot Dosa

Ingredients:

Raw Rice - 1-1/2 cups
Carrots - 4 (chopped)
Red Chillies - 5
Cumin Seeds - 1/2 tsp
Onion - 1 (medium sized, optional)
Rock Salt - 1-1/2 tsp


To Temper:

Oil - 1 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves - Few


Method:

Wash and soak raw rice in 3 cups of water for a minimum of 1 hour.

Grind the soaked rice along with chopped carrots, red chillies, cumin seeds, chopped onion (optional), and salt using the soaked water fully.  Grind to a smooth paste.  The dosa batter will be dilute.  Add more water if necessary.

Then, temper mustard seeds and curry leaves in oil and add to the dosa batter.

Take a ladle full of dosa batter and pour on a hot tawa smeared with little oil in a circular motion starting from the outer edge moving towards the center as done for Rava dosas.
  
Close with lid and allow to cook.  After a minute or so, when the dosa starts leaving the edges, turn over, and drizzle oil all around.  Allow to cook for a minute.  It should not be roasted too much unless you like them to be very crispy.  These dosas taste good if soft and not too crisp.

Remove from the tawa and serve hot immediately with an accompaniment of your choice.  I served with Red Onion Chutney which is always very handy for me.

Soft and thin dosas with the goodness of carrots is a quick and easy breakfast idea.

Notes:

Tamarind, little more than gooseberry size, can be added while grinding the dosa batter if you relish the tangy taste of the tamarind.  I did not add.

Carrots can be replaced with beetroots to get red colored dosas.

This dosa should be poured immediately after grinding and should not be allowed to ferment.

Raw rice can be substituted with millets - thinai, samai, varagu etc. either half and half (half of raw rice and half of millets) or in full.

When doing on a "no onion" day, avoid the onion while grinding the ingredients.  

Vegetable Dhal Oothappam

Source:

Mrs. Saraswathi


Ingredients:

Raw Rice - 1 cup

Par Boiled Rice - 1 cup

Urad Dal - 1/4 cup

Thuar Dal - 1/4 cup

Salt - 2 tsp or to taste

Carrots - 2 (grated)

Cabbage (finely chopped) - 1/2 cup

Onions - 2 (finely chopped)

Coriander Leaves (finely chopped) - 2 tbsp

Idli Chilli Powder (Idli podi) - As needed

Oil - To fry oothappams


Method: 

1.  Wash and soak the raw rice, par boiled rice, and the dhals for at least 2 hours.

2.  Grind together to a smooth and thick dosa batter adding salt and water as necessary.  Allow to ferment for at least 6 to 8 hours.

3.  Just before making oothappams, mix together grated carrots, chopped onions, chopped cabbage, and coriander leaves.  Keep aside.

4.  Heat a dosa tawa and smear it with little oil.  Pour a ladle of the batter in the center of the tawa and spread around to 1 cm thickness to form oothappams.  Sprinkle the veggie mixture all over the dosa and then top it with the idli milagai podi.  Pour 1 tsp of oil all around and close with a lid.  After a minute, remove the lid and turn over the oothappam to cook on the other side.  Drizzle oil if needed.

5.  When done, serve hot with coconut chutney or any other chutney of your choice.  Generally, coconut chutney, tomato chutney, onion chutney, or a tomato onion chutney are the best combinations.  The oothappams can also be had as such as they have the spiciness and the crunchiness of the vegetables making it a complete meal to relish.  This dish is best for a healthy morning breakfast.

Red Pumpkin Adai

Source:

Mrs. Saraswathi


Ingredients:

Par Boiled Rice - 1 cup

Finely Chopped Red Pumpkin - 1 cup

Red Chillies - 4 to 5

Salt - 1 tsp

Asafoetida - 1/4 tsp

Curry Leaves - Few


Method:

1.  Wash rice and soak it for at least 2 hours with enough water.

2.  Wash, peel skin, and finely chop the red pumpkin.

3.  In a mixer, grind together red chillies, salt, asafoetida, curry leaves, chopped pumpkin, and soaked rice to a coarse batter adding the soaked water as necessary.  This should be a thick batter.  Do not add too much water and dilute it.

4.  In a hot tawa, pour this batter into adais by pouring the batter in the center and spreading it with a ladle spirally.  Cover and cook for a minute until the adai leaves on the sides and then flip over and cook until done as soft adais or crisp adais as per your preference.  Serve hot with coconut chutney or a pickle of your choice.  Ideally, tomato thokku or onion thokku would be the best accompaniment.


Notes:

One cup of par boiled rice (or idli rice) can be replaced with equal quantities of raw rice and par boiled rice.  Also, millets like samai, varagu, kuthiraivaali, or thinai can also be used instead of the raw rice.

Palm sized adais can also be made for easy bites.

Bread Dosa/Oothappam (Instant Dosa Recipe)

Source:

Adapted from Cook with Smile 

Ingredients:

Bread - 4 to 6 slices

Rava - 1/2 cup

Rice Flour - 3/4 cup

Thick sour curd - 3/4 cup

Green Chilli - 1

Rock Salt - 1 tsp

Cumin Seeds - 1 tsp

Chopped Coriander Leaves - 1 tbsp

Mustard Seeds - 1/4 tsp (tempered in oil)

Onions - 2, chopped

Carrot - 1, grated (optional)

Pepper Powder - 1 tsp

Table (Powdered) Salt - 1/2 tsp

Method:

1.  Soak the bread slices in just enough water for 2 to 3 minutes.  I did this process directly in the big jar of my mixie.

2.  When the water is absorbed, add rava, rice flour, chilli, curd, rock salt, cumin seeds to the soaked bread in the mixie and grind to a smooth batter adding enough water to grind.  Do not add too much water.  It should be of an oothappam batter consistency.

3.  Transfer it to a large bowl and check for consistency.  Add water if necessary to get pouring consistency.

4.  Add the chopped coriander leaves and tempered mustard seeds to the dosa/oothappam batter and mix.

5.  In a plate, mix the finely chopped onions and grated carrots and keep aside.

6.  In a bowl, mix pepper powder and table salt to make a seasoning powder and keep aside. 

7.  Heat a tawa.  Pour a ladle of batter in the center and spread it in circular motion with the ladle to make it an oothappam.  Immediately, sprinkle about half a handful of chopped onions and grated carrot mix all over the spread batter and top it with the seasoning powder (pepper and salt mix).  Press lightly the topping so that it sticks to the dosa/oothappam.  Drizzle a few drops of oil around the dosa/oothappam.  Cover with a lid and cook on medium flame for 1 to 2 minutes.  Flip over and allow to cook for a minute.

Serve hot with a chutney of your choice, sambhar, chutney powder (idli podi), or a pickle.

My Notes:

The quantities mentioned in this recipe make 8 to 10 dosas.

To make thin plain dosas, add more water to the batter to make it of a pouring consistency and make thin and crispy dosas by spreading enough on the tava.

A variation to the thin plain bread dosa is to add sauted onions and curry leaves and mixing it with the batter to make it onion bread dosa.

Toppings can be any of your choice, viz., corn, tomatoes, mixed veggies, capsicum, etc. etc.  but make sure the toppings are added before the oothappam gets cooked.

Any bread - white, brown, multigrain, buns, etc. fresh or old can be used.

Generally, I do not remove the brown edges of the bread slices to make these dosas.  It is optional for you to remove them.

Any seasonings or flavorings (eg. pepper powder) can be used of your choice.  Even idli powder can be sprinkled on top of the dosa batter.  If using that, omit additional salt.

Rava Kaara Kozhukattai (Semolina Dumplings)

Source:

Mrs. Revathi Shanmugam


Ingredients:

White (Bombay) Rava - 1 cup

Bengal Gram Dhal (Kadala paruppu) - 1/2 cup

Toor Dhal - 1/2 cup

Oil - 4 to 5 tsp

Mustard Seeds - 1/2 tsp

Carrot - 1 (chopped) 

Onion - 1 (chopped)

Cabbage (shredded) - 1/2 cup

Rock Salt - 1 to 1-1/2 tsp (or as needed)

Grated Coconut - 2 tbsp

Red Chillies - 6

Turmeric Powder - 1/4 tsp


Method:

1.  Wash and soak the dhals separately for a minimum of 1 hour in just enough water.

2.  Drain the excess water from the soaked dhals.  Grind each of the soaked dhals separately to a coarse paste sprinkling little water for easy grinding.

3.  Just before grinding the dhals, soak rava in just enough water.  After the dhals are ground, drain excess water from rava and give a quick run in the mixie.

4.  Grind together red chillies, turmeric powder and salt.

5.  Mix together well the coarsely ground dhals, rava, and the ground red chilly paste to a batter.  The batter should be of an adai batter consistency.  Add water if necessary to achieve the desired consistency.

6.  Heat oil in a kadai.  Splutter mustard seeds and then add the chopped onions, carrots, and cabbage and fry for 2 minutes.

7.  Add the rava-dhal batter and keep mixing until all the moisture is absorbed.  Make sure no lumps are formed.  When it starts to leave the sides and comes together to form mass, switch off the flame.  Allow to cool.

8.  Grease your hand with little oil.

9.  When the mixture is warm, take small portions and press between the palm and fingers into cylindrical shapes to form pidi kozhukkattais.  Repeat the same for the entire mixture.

10.  Arrange the kozhukkattais in a plate and steam in a cooker or a vessel (with water in the base of the vessel) for 10 to 15 minutes in medium flame.

11.  Serve hot with a desired chutney or pickle of your choice.

This makes a healthy breakfast dish that is steamed and is a well-balanced diet containing carbohydrates, proteins from the dhals, fiber content and vitamins and minerals from the vegetables.  The rava dumplings can be made for dinner too when you want a simple, steamed, easily digestible menu just before going to bed.

My Notes:

1.  Drumstick leaves can be used instead of the vegetables.

2.  A pinch of cooking soda can be added in the batter to get more softer kozhukkatais.  I did not use soda.

3.  Any vegetables of your choice can be added, viz., green peas, capsicum, beans, etc.

4.  I served this dish with a garlic chutney.  Onion or tomato onion chutney is also a good accompaniment.

Raw Mango Adai (Maangaai Adai)

Source:

Mrs. Sasi Prem


Ingredients:

Sour Raw Mango - 1 medium sized

Par Boiled Rice - 2 cups

Ginger - 1 inch piece

Coconut (scraped) - 1/2 cup

Green Chillies - 12 to 15 medium sized

Salt - As per taste

Asafoetida - A pinch

Potato - 1 (grated)

Carrot - 1 (grated)

Onions - 4 medium sized (finely chopped)

Coriander Leaves (finely chopped) - 1 tbsp


Method:

1.  Wash and soak par boiled rice in hot water for 1 hour.

2.  Wash, peel skin, and cut raw mango into small pieces.

3.  Grind together raw mango, ginger, scraped coconut, salt, asafoetida, green chillies, and soaked rice to a coarse batter using required water to grind.

4.  To the adai batter, add chopped onions, grated potato, grated carrot, and finely chopped coriander leaves and mix well.

5.  Smear oil on a hot tawa and pour small adais and toast on both sides using oil.  Serve hot.