March 2022 ~ Tamalapaku

Instant Set Dosa

BM #132 Week 3 Day 3 -

For this week, here is the last Dosa starting with the letter 'I'. This is a very spongy Dosa and quick to prepare. The combination of these spongy Dosas and the Coconut Milk Vegetable Kurma is a combination made in heaven.

Keep an eye out for the continuation of the Dosa series next month.

Ingredients -

Sooji / Bombay Rava 1 cup

Poha / Atukulu 1/2 cup

Coconut handful

Curds / Yogurt 1/2 cup

Salt as needed

ENO fruit Salt 1/2 tsp

Method Of Preparation -

Soak Poha, Sooji and coconut in curds for about 30 minutes.

Grind the mixture without any lumps. Stir in salt and ENO fruit salt. Gently mix and the batter is ready.

On a heated tava(griddle), pour two ladlefuls of batter. Let the batter naturally spread. Spray some oil if preferred. Cover and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue with the rest of the batter or as required.

Serve with Coconut Milk Vegetable Kurma and any choice of chutney.

Preparation Time Soaking time 30 minutes + cooking time 25 minutes
Makes 12-14

Posted by Harini R on Saturday, March 19, 2022

2 comments

categories: Atukulu(Poha), Blogging Marathon, Breakfast, Coconut(Kobbari), Dairy Products, Dosas, Dry Fruits and Nuts, Grains and its Products, Semolina(Sooji/Bombay Rava), Yogurt (Curd/Perugu) | |

Horsegram Millet Dosa

BM #132 Week 3 Day 2 -

Continuing the theme of the A-Z Dosas, these Horsegram Dosas won our hearts the first time I made them. They came out super crispy and that is the way we love. our Dosas. These are the crispiest Dosas I ever made at home in so many years.

I believe that by reducing the amount of millet in this recipe, the Dosas might come out slightly less crisp if that is the preference. Handful of Poha / Atukulu can also be added.

Ingredients -

Horsegram 1/2 cup

Barnyard Millet 1 1/2 cups

Fenugreek Seeds 1 tsp

Salt as needed

Oil for shallow frying

Method Of Preparation -

Wash and soak horsegram and barnyard millet in about 5-6 cups of water for 8-10 hours.

Drain and grind into a fine batter adding as little water as needed. Set aside in a warm place for the batter to ferment. In cold places like mine, it took more than 15 hours for the batter to ferment well.

Whisk the batter well adding salt as needed. Adjust the consistency of the batter by adding water as needed.

In a heated griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Aloo Muddha Koora and Peanut Chutney.

Preparation Time soaking time 8 hours + Fermenting time 12-15 hours+ cooking time 30 minutes
Makes 18-20

Posted by Harini R on Friday, March 18, 2022

2 comments

categories: Barnyard Millet, Beans And Dals, Blogging Marathon, Breakfast, Dosas, Grains and its Products, Horse Gram, Millet Recipes | |

Godhuma Pindi Dosa

BM #132 Week 3 Day 1 -

This week I shall continue the A-Z Dosa series. Today it is the turn of Dosa starting with 'G'.

Godhuma Pindi in Telugu is Wheat Flour. We have been introduced to these dosas during our childhood. Those were plain dosas and I wasn't a fan of those. So I decided to spice it up a little and these were so good and filling for any meal.

In case anyone is interested to see what I have posted so far in this Dosa series, here is a recap..

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

Ingredients -

Wheat Flour 1 cup

Salt as needed

Onions finely chopped 1/2 cup

Green Chili - Ginger paste 2 tsp (or to taste)

Curry leaves finely chopped 1 Tbsp

Method Of Preparation -

In a mixing bowl, add the wheat flour, salt, chopped onions, green chili-ginger paste, chopped curry leaves and mix well.

Slowly add water and whisk the batter without any lumps.

Add water as needed to adjust the consistency. It should be the consistency like Dosa batter.

In a heated griddle, brush with oil and wipe it with a paper towel.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Aloo Muddha Koora and Peanut Chutney

Preparation Time 30 minutes
Makes 10-12

Posted by Harini R on Thursday, March 17, 2022

3 comments

categories: Blogging Marathon, Breakfast, Dosas, Flours, Wheat Flour (Godhuma pindi) | |

Malpua With Whole Wheat Flour

BM #132 Week 2 Day 3 -

Here is another festival recipe which is easy to make and a delight to enjoy.

Recipe Source here
Ingredients -

Whole Wheat Flour 3/4 cup

*Sooji/Bombay Rava 1/4 cup (I have used Fine Sooji)

Fennel Seeds Powder 1/4 tsp

Cardamom Powder 1/2 tsp

Milk 1 1/2 cups

Heavy Whipping Cream 2 Tbsp

Ghee 1/4 cup

Cashews, Almonds, Pistachios chopped for garnish

For the Sugar Syrup -

Sugar 1/2 cup

Water 1/2 cup + 2 Tbsp

Saffron Strands 5-6

Cardamom Powder 1/2 tsp

*If using the regular Coarse Sooji, please grind it to a semi smooth powder. Since I have used Fine Sooji I skipped this step.

Method Of Preparation -

To Prepare the Sugar Syrup -

In a heated pan add about half cup + 2 tablespoon of water and let it come to a rolling boil.

Add sugar, saffron strands, cardamom powder and keep stirring. Let the mixture boil for 12-13 minutes until the syrup becomes sticky but not until a one string consistency. Remove from heat and set aside.

To Prepare the Batter -

In a mixer jar add sooji, wheat flour, fennel seed powder, cardamom powder, milk and heavy whipping cream and whip it until it results in a smooth batter. It should be of Dosa Batter consistency.

Cover and let it rest for 10-15 minutes.

To Prepare Malpua -

Heat a wide thick bottomed pan, add about 1/4 cup of ghee. After the ghee is hot, gently drop a ladeful of batter in the center and let the malpua spread a little and wait until the sides turn a shade of golden brown.

Carefully flip the malpua and let the other side cook through. Press with another ladle to drain excess of ghee and transfer onto a serving plate.

Continue with the rest of the batter to make about 20-22 malpua.

Serving the Malpua -

Heat the sugar syrup and dip each of the fried malpua in the sugar syrup and gently drain off the excess syrup and arrange them on a serving tray.

Sprinkle chopped nuts on the syrup drenched malpua and continue with the rest of the malpua.

Serve them chilled or as is.

Preparation Time 45 minutes
Makes 20-22

Posted by Harini R on Saturday, March 12, 2022

7 comments

categories: Blogging Marathon, Dairy Products, Dry Fruits and Nuts, Festival Recipes, Milk, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Sooji Dahi Bhalle ~ Rava Perugu Vada

BM #132 Week 2 Day 2 -

In this week of Holi Festival Series, here is a unique and healthy version of Dahi Bhalle made with Sooji and they are ready in minutes.

They are melt in the mouth and hardly any different in taste from the traditional ones.

Recipe Source here
Ingredients -
For the Vada -

Sooji / Bombay Rava 1 cup

Curds 1/2 cup

Salt as needed

Ginger+ Green Chili Paste 2 tsp (Or as needed)

Asafotida 2-3 pinches

Oil as needed to make in the Paniyaram pan /Abelskiver / Appe pan / Ponganala Penam

For the Dahi Vada -

Curds, 2-3 cups (approximately)

Salt, Powdered Sugar to taste

Roasted Cumin Powder 1 tsp (or as needed)

Red Chili Powder 1 tsp (or as needed)

Chaat Masala Powder 1 tsp (or as needed)

Coriander Leaves, finely chopped 2 Tbsp

Tamarind-Date Chutney as needed

Method Of Preparation -

For the Low Fat Vada - Using the Paniyaram Pan

In a mixing bowl, add sooji and curds. Mix well and set aside.

After 10-15 minutes, add in the ginger-green chili paste, salt, asafotida and a few spoons of water and whisk the batter for atleast 2-3 minutes to aerate the batter. The batter should be like the Idli batter consistency.

Just before preparing the vadas in the paniyaram pan, sprinkle ENO fruit salt and a few drops of water and gently mix the batter.

The batter will be very fluffy and airy.

Heat the paniyaram pan, in each of the slots, add about 1/4 tsp of oil. Pour 2 teaspoons of batter into each of the slots, cover and let them cook for 2-3 minutes.

The undersides brown pretty fast. Flip them around and allow the other sides to get golden brown. Gently remove them and continue with the rest of the batter.

Assembling Dahi Vadas -

Prepare the curds by whisking it and adding salt and powdered sugar as needed.

In a mixing bowl, take about 4-5 cups of water and add a few pinches of salt and asafotida. Soak the prepared vadas in the water for about 4-5 minutes.

Gently squeeze out the water and arrange in a tray/platter, pour the curds evenly covering all the vadas.

Drizzle Tamarind-Date Chutney, sprinkle roasted cumin powder, red chili powder, chaat masala powder, garnish with chopped coriander leaves.

Serve them chilled.

Preparation Time 30-40 minutes
Makes 20-22

Posted by Harini R on Friday, March 11, 2022

7 comments

categories: Appetizers and Snacks, Blogging Marathon, Dairy Products, Festival Recipes, Grains and its Products, Healthy Snacks, Semolina(Sooji/Bombay Rava), Yogurt (Curd/Perugu) | |

Gulkhand Thandai

BM #132 Week 2 Day 1 -

This week I shall showcase some of the dishes popular during the colorful festive season of Holi.

Thandai in any form is the beverage of choice during the festival of colors, Holi. I have here a variation to the traditional Thandai with the use of Gulkhand (Rose preserves).

Ingredients -

For Thandai Masala Paste -

Almonds 1/2 cup

Cashews 1/2 cup

Gulkhand 1/2 cup

Poppy Seeds 1 Tbsp

Fennel Seeds 1 Tbsp

Black Peppercorns 1/2 tsp

Cardamom 6 to 7

Nutmeg Powder 1/4 tsp

Saffron Strands 10 to 15

Dates 8-9

For Thandai -

Milk 4 cups

Evaporated Milk 1 can (14 oz)

Water 2 cup

Sugar 1 Tbsp ( or to taste)

For Garnish -

Chopped Almonds

Chopped Cashews

Dried Rose Petals

Saffron strands

Method Of Preparation -

To make the Thandai paste, soak all the ingredients listed under 'For Thandai Masala Paste' in sufficient water for about 4-5 hours.

Drain and grind all the ingredients into a fine paste using a high power blender adding as much water as needed.

Meanwhile boil 4 cups of milk adding evaporated milk and allow it to cool.

Mix the thandai masala paste in the boiled and cooled milk. Add sugar as needed. Mix well and refrigerate for atleast 4-5 hours.

Check for the flavor and serve cold garnishing with chopped nuts and crushed dry rose petals.

Preparation Time 15 minutes + Cooling time 5-6 hours
Makes 2 liters

Posted by Harini R on Thursday, March 10, 2022

6 comments

categories: Almonds, Blogging Marathon, Cashews, Dairy Products, Dates, Dry Fruits and Nuts, Evaporated Milk, Festival Recipes, Gulkhand, Milk, Shakes | |

Tamalapaku

Instant Set Dosa

Horsegram Millet Dosa

Godhuma Pindi Dosa

Malpua With Whole Wheat Flour

Sooji Dahi Bhalle ~ Rava Perugu Vada

Gulkhand Thandai

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Instant Set Dosa

Horsegram Millet Dosa

Godhuma Pindi Dosa

Malpua With Whole Wheat Flour

Sooji Dahi Bhalle ~ Rava Perugu Vada

Gulkhand Thandai

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