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.

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.

Vennila Oothappam

Source:

Mrs. Visalakshmi Ravi


Ingredients:

For Oothappam:

Raw Rice - 4 cups

Urad dhal - 1 cup

Salt - As required

Water - As required

Cooking Soda - 1/2 tsp


For Masala Topping:

Green Peas - 1 cup (cooked and slightly mashed)

Carrot - 1 cup (chopped and cooked)

Potato - 1 cup (chopped and cooked)

Bread slices - 2 (cubed and dried)

Cashewnuts - 1 tbsp (broken to pieces and fried in ghee)

Kismis - 1 tbsp (fry in ghee)

Onions - 1 cup (finely chopped)

Tomatoes - 6 (cut lengthwise)

Green Chillies - 2 (chopped lengthwise)

Garam Masala Powder - 1 tsp

Tomato Sauce - 1 tbsp

Red Chilli Powder - 1 tsp

Salt - To taste

Lime Juice - 1 tsp

Oil - To fry

Ghee - To fry


Method:

Wash and soak rice for 2 hours and urad dhal for 1/2 an hour.  Grind together to a mildly coarse batter (not too smooth) with the required water and salt to idli batter consistency.  Store in a closed vessel, allow to ferment, and use the next day adding the cooking soda just before making oothappams.

To make the masala topping, heat oil in a kadai.  Fry in the oil garam masala powder, long sliced green chillies, finely chopped onions, tomatoes cut lengthwise.  Fry for 2 minutes until well combined.  Add cooked green peas, potatoes, and carrots and stir for a minute.  Add in other ingredients for the masala topping including the fried cashews and kismis and mix well.  Do not add water.  Your masala for topping the oothappam is ready.

To make vennila oothappams, heat dosa tawa and spread oil all over.  Pour a little batter to make small palm sized oothappams and top with the vegetable masala and drizzle oil all around the oothappam.  Make oothappams with closed lid and turn over the oothappams after removing the lid.  Leave it for a minute on the masala topping side and serve hot with desired chutney or any other accompaniment.  This oothappam is complete by itself too and may not require any side dish as such.