BM #138 Week 3 Day 3 -

I have been posting Dosa recipes from January 2022 alphabetically with 3 recipes every month. It has been a fantastic learning experience and my family thoroughly enjoyed all the new variations of Dosas.

I present a recap of all the Dosa recipes I had posted in this series. Click on the name of the recipe to view the recipe in full in a different page.

Atukula Dosa ~ Poha Dosa


Bellam Dosa ~ Jaggery Dosa


Chakuli Pitha ~ Coconut Dosa


Davanagare Benne Dose



Erra Karam Dosa (Version 2)



Foxtail Millet Moringa Leaves Adai



Godhuma Pindi Dosa



Horsegram Millet Dosa



Instant Set Dosa



Jowar Flour Vegetable Dosa



Kodo Millet Dosa



Little Millet Dosa



Methi Leaves Millet Dosa



Navadhanya Millet Dosa



Oats Millet Rava Dosa



Peanut Besan Dosa



Quinoa Millet Dosa



Ragi Foxtail Millet Dosa



Sabudana Millet Dosa


Tomato Millet Dosa


Uppu Huli Dosa


Vellulli Karam Dosa


Watermelon Rind Dosa


Xacuti Masala Dosa


Yellow Dosa



Zucchini Dosa





BMLogo


Preparation Time 
Serves/Makes

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Posted by Harini R on Monday, September 19, 2022


BM #138 Week 3 Day 2 - 

To conclude the A-Z Dosa Series here is the dosa with Z - Zucchini Dosa.

I have used the Kodo Millet Dosa Batter here but any dosa batter or Idli batter will work. I have tried idli batter as well previously.

Ingredients - 

Idli/Dosa Batter 2 cups
Zucchini finely grated 1 cup
Carrot finely grated 1/4 cup
Salt, Crushed green chilies, Cumin seeds as needed


Method Of Preparation -

In a mixing bowl, add the batter, grated zucchini, grated carrot, salt, crushed green chilies, and cumin seeds. Add water and mix well to get a pancake consistency.

On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

Gently flip the dosa and cook for a few seconds so the underside is just about cooked.

Continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time 30 minutes
Makes 12-14

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Posted by Harini R on Sunday, September 18, 2022


BM 138 Week 3 Day 1 - 

This week I shall conclude the A-Z Dosa Series for this year. So to include the dosa starting with Y, I have chosen to use the letter yellow for this unique chana dal dosa where I have replaced rice with millet.

I have used Kodo Millet here but any other millet can be easily substituted. Rice was used in the original recipe.

Recipe Inspiration here
Ingredients - 

Chana Dal 1 cup
Kodo Millet 1/2 - 3/4 cup
Urad Dal 1/2 cup
Fenugreek Seeds 1 tsp
Turmeric 1/2 tsp
Salt as needed
Oil to shallow fry the Dosas


Method Of Preparation -

Wash and soak Chana dal, U
rad Dal and fenugreek seeds in a pot with about 6 cups of water for 5-6 hours.

In another pot, wash and soak the millet for 5-6 hours.

Drain the dals and blend into a fine paste. Add the drained millet and blend until grainy. Add as little water as needed.

Add salt and set aside in a warm place for fermentation. Depending on the temperature of the location, fermentation might take anywhere between 5-15 hours. It usually takes about 8-10 hours for me.

After the batter is fermented, adjust the consistency of the dosa. It should be slightly runny. Mix in the turmeric and whisk well. 

On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

Gently flip the dosa and cook for a few seconds so the underside is just about cooked.

Continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time 30 minutes + Soaking, grinding and fermentation time 15-16 hours
Makes 20-24 dosas

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BM #138 Week 2 Day 3 - 

Aloo Palak is a more of an everyday kind of a sabji at home and also very popular with the kids.

I tend to add more spinach than potatoes but that is a personal preference. So feel free to adjust the quantity of greens.

Ingredients - 

Spinach chopped 2 cups
Potatoes peeled and diced 2 medium sized
Onions finely chopped 1/2 cup
Salt, Turmeric, Red Chili Powder, Coriander Powder as needed
Ginger-Garlic-Green Chili Paste 1-2 tsp (or to taste)
Seasoning (Oil 1 Tbsp, Cumin Seeds 1 tsp, Dry Red Chili 1)


Method Of Preparation -

In a heated heavy bottomed pan, add oil, cumin seeds and red chili. After the cumin seeds crackle, add the onions, ginger-garlic-green chili paste and sauté until the onions are translucent. 

Then add the diced potatoes and turmeric and sauté until the potatoes are cooked through. Add in the spinach, salt, coriander powder, red chili powder, mix well and cover the pan.

Let the spinach cook and the flavors blend in for about 2-3 minutes and remove from heat.

Serve it warm with Roti or Rice.

BMLogo


Preparation Time 20 minutes
Serves 2-3

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Posted by Harini R on Monday, September 12, 2022


BM #138 Week 2 Day 2 - 

This week I shall highlight this unique salad which is very nutritious, filling and vibrant in color.

A few months back, my kids were after me to make this green salad and they showed me a vegan version. But I added some more ingredients to make it suitable to my palate.


Recipe inspiration - social media feed
Ingredients - 

Zucchini, finely chopped 1 cup
Cabbage, finely chopped 1 cup
Carrot peeled and finely chopped 1/2 cup
Salt, Pepper Powder and Red Pepper Flakes as needed
For the Dressing - 
Spinach 2 cups
Cashews handful
Roasted Peanuts handful
Paneer, grated 1/2 cup
Coconut Oil 1 Tbsp
Garlic 2-3 cloves
Water and Lime juice as needed


Method Of Preparation -

In a wide mixing bowl, add the chopped vegetables, sprinkle salt, pepper powder and red pepper flakes and mix well. Set aside.

In a high power blender jar add all the ingredients listed under 'For the Dressing ' and blend into a smooth paste adding as much water as needed.

Pour the dressing into the vegetable bowl and mix. Store the excess dressing in an air tight container in the refrigerator for the future.

The refrigerated dressing stays fresh for upto 2-3 days in the refrigerator.

Serve the salad as needed.


BMLogo


Preparation Time 20 minutes
Serves 2-3

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BM #138 Week 2 Day 1 - 

This week I shall highlight some of my favorite recipes using Green Vegetables. The spotlight is on Chinta Chiguru (Tender tamarind leaves). This dal was a classic preparation in my maternal grandparent's place. The combination of chinta chiguru and raw mango is absolutely divine. 

Thinking about Tender tamarind leaves brings back so many childhood memories at my maternal grandparents place. Even as I was cooking the dal at home, my mind was far away - went back a few decades, to a different place and time surrounded with so many memories.

I was fortunate that my mom could pre treat these tender tamarind leaves for me when they were freshly available for them in their local market over the spring. I have since stored them in my freezer to extend their shelf life.

Recipe Source amma
Ingredients - 

*Tender Tamarind Leaves / Chinta Chiguru chopped 1 cup
Toor Dal (Kandi Pappu)  1 cup
Raw Mango peeled and diced 1/2 cup
Salt as per taste
Jaggery marble sized (Optional)
Turmeric 1/4 tsp
Green Chillies 3-4 (or as per taste)
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, 1 dried red chilli, curry leaves)

*If you have access to fresh tender tamarind leaves, gently separate the tender leaves from the tougher ones, wash and chop them. But I got the dried, pre-treated with salt and turmeric version from my mom. I have been sparingly and fondly using them as needed. :)


Method Of Preparation -

Wash and boil Toor Dal either in a pressure cooker or Instant Pot. Set aside.

Heat a sauce pan and add oil and rest of the seasoning ingredients. Wait until the mustard seeds splutter and the urad dal is brown. 

Add the raw mango bits, chopped green chilies, turmeric, salt, jaggery (if using) and about 1/2 cup of the pre-treated tender tamarind leaves.

Add about a cup of water, cover and let the vegetables cook through.

Let the dal simmer for couple of minutes and serve over hot rice and ghee.

BMLogo


Preparation Time 30 minutes
Serves 5-6

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BM #137 Week 4 Day 3 - 

For the letter X, Xacuti masala came to the rescue and so I tried out this variation of the traditional Masala Dosa using the Xacuti masala to flavor the aloo sabji. 

The Xacuti masala powder I made at home was mildly spiced as opposed to the store bought one. I shared these Dosas with my Goan friend and she said she loved the variation and that until then she never had a chance to taste a milder version of the masala. :)

Ingredients - 
Oil/Ghee needed to shallow fry
Dosa Batter -
Kodo Millet 1 cup
Rice 1/2 cup
Urad Dal 1/2 cup
Chana Dal handful
Methi Seeds 1 tsp
Xacuti Aloo Masala - 
Onions, finely chopped  2 Tbsp
Potatoes boiled and roughly mashed 2 cups
Xacuti Masala 2 tsp
Turmeric and Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, curry leaves few)


Method Of Preparation -

To Make Dosa Batter - 
Wash and soak rice, kodo millet,  fenugreek seeds, chana dal and urad dal in about 3-4 cups of water for about 4-5 hours.

In a blender add the soaked rice, chana dal,  urad dal, fenugreek seeds and the millet. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

To make Xacuti Aloo Masala - 
In a heated pan, add oil and rest the seasoning ingredients. 

Saute onions and add the roughly mashed potatoes, salt, turmeric and xacuti masala. Add about 1/4 cup of water to let the masala blend in. Adjust the consistency of the sabji.

Remove form heat and allow it to slightly cool.

To make Xacuti Masala Dosa - 
On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

On the top side of the dosa place a ladleful of the xacuti aloo masala Fold the Dosa into half and remove from the pan.

Continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time 30-40 minutes + soaking and fermentation time 15 hours
Makes 12-14

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BM #137 Week 4 Day 2 - 

For today, I present these Watermelon Rind dosas which has been in my to-do list forever. They are also known as Kalingana Polo,  I have adopted a mixture of recipes from the web to come up with my own combination of ingredients to suit our dietary needs.

I have substituted foxtail millet for idli rice and have fermented only for 5-6 hours. There was no after taste of the watermelon if anyone is wondering. :)

Ingredients - 

Foxtail Millet 1 cup
Watermelon rind, shredded 1 cup (Only the white part)
Coconut, shredded handful
Salt as needed
Oil to shallow fry the dosas



Method Of Preparation -

Wash and soak foxtail millet for 5-6 hours. Grind into a fine batter adding shredded coconut and shredded watermelon rind.

Set aside the batter for fermentation.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.

BMLogo


Preparation Time 30 minutes + Batter prep time and fermentation time 10 hrs 
Makes 10-12

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