Showing posts with label Dosa Batter. Show all posts
Showing posts with label Dosa Batter. Show all posts

Zucchini Dosa



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

Read More
Posted by Harini R on Sunday, September 18, 2022
3 comments
categories: , , , , , , , | | edit post

Vellulli Karam Dosa



BM #137 Week 4 Day 1 - 

This week I shall continue with the A-Z Dosa series. This month the starting letters are V, W and X.

This version of Vellulli karam Dosa (Vellulli means Garlic; Karam means Spicy) is inspired by the Erra Karam Dosa I frequently make at home. Since my family adores garlic flavor, these dosas have been super popular at home.

 Ingredients - 

Dosa Batter 3 cups (I used Kodo Millet Dosa Batter)
Onions, finely chopped 1/4 cup
Oil to shallow fry the dosas
Vellulli Karam - 
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Coconut Powder 1/4 cup
Garlic pods handful
Dry Red Chilies 2-3
Salt as needed



 Method Of Preparation -

To prepare Vellulli Karam - 
Dry roast coriander seeds, cumin seeds, coconut powder, dry red chilies and set aside.  Lightly roast the garlic pods and remove from heat. 

Allow them to cool and grind into a coarse paste adding very little water and set aside.

To make Dosas - 
On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. 

Spread about a tablespoon of the vellulli karam evenly all over  the dosa, sprinkle finely chopped onions (optional) and gently pat the onions so they stick to the dosa.

Fold the dosa into half and gently remove from heat. 

Continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


BMLogo


Preparation Time 30 minutes excluding the batter preparation time 
Makes 10-12 dosas

Read More
Posted by Harini R on Wednesday, August 24, 2022
3 comments
categories: , , , , , , , | | edit post

Uppu Huli Dosa



BM #136 Week 3 Day 3 - 

I thought I hit a road block with the Dosa for the letter U. I had Ulavala Dosa (Horsegram Dosa) noted down for the letter U. But I had made Horsegram Dosa earlier in the series. So I had to revise my list again and look for another recipe.

But a simple google search took me to this site where I came to know about Uppu Huli Dosa. Apparently it is a very famous recipe from the Udipi region. It is a sweet, spicy and tangy kind of dosa and is a very treasured recipe of the region. 

The original recipe used only rice, urad dal and fenugreek seeds for the Dosa batter. I have used the foxtail millet dosa batter instead. Also please note that the original recipe is a no ferment recipe whereas I am using a fermented Dosa batter.

Recipe Source here 
Ingredients - 

 Dosa Batter 2 cups (used Foxtail Millet Dosa recipe)
Oil to shallow fry Dosas
Coconut Masala - 
Coconut grated 1/2 cup
Tamarind extract 2 Tbsp
Salt as needed
Jaggery 2 Tbsp
Red Chilies 4-5
Coriander seeds 4 tsp
Cumin seeds 3 tsp



 Method Of Preparation -

To Prepare the Coconut Masala - 
Blend coriander seeds, Cumin seeds and red chilies into a fine powder. Add in the coconut, jaggery and tamarind extract and blend into a fine paste.

To Prepare the Dosa -
To the Dosa batter, mix in the coconut masala and gently whisk it.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle.

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 Preparation and fermentation time 10-12 hours
Makes 10-12

Read More
Posted by Harini R on Tuesday, July 19, 2022
3 comments
categories: , , , , , , , | | edit post

Tomato Millet Dosa



BM #136 Week 3 Day 2 - 

The letter T was very easy as I had listed down Tomato Dosa a while ago. I decided to make a watery tomato chutney and add it to the Dosa batter. 

It was super easy to make and the Dosas turned out super crispy and vibrant colored. I would think any tomato pickle can be added to the Dosa batter and the result would be similar.

 Ingredients - 

Dosa Batter 3 Cups
Spiced Tomato Puree 1/2 cup to 3/4 cup
Oil to shallow fry Dosas
For Dosa Batter - 
Note ** Any Dosa batter can be used. I used the following..
Urad Dal 1/2 cup
Chana Dal handful
Foxtail Millet 1 1/2 cups
Fenugreek seeds 1 tsp
Salt as needed
For Spiced Tomato Puree - 
Oil 1 tsp
Onions chopped 1/2 cup
Tomatoes cubed 3 cups
Salt and Red Chili  powder as needed


 Method Of Preparation -

To Prepare the Dosa Batter - 
Wash and soak urad dal, chana dal, fenugreek seeds for 4-6 hours. Wash and soak foxtail millet for 4-6 hours.

Drain and grind the dals into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste. Set aside for fermentation in a warm place. 

To Prepare the Spiced Tomato Puree -
In a heated pan, add oil and saute chopped onions. After the onions are cooked through, add in the chopped tomatoes. 

Sprinkle salt and red chili powder. Cover and allow it to cook. After 10-15 minutes, remove from heat, allow to cool and puree in a blender. 

When ready to prepare Dosas, whisk the batter and add in the spiced tomato puree little by little. When the color looks bright red, Check taste and the batter is ready. 

In a heated no stick 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 Peanut Chutney.

BMLogo


Preparation Time 30 minutes + Batter preparation and Fermentation Time 10-12 hours
Makes 12-14

Read More
Posted by Harini R on Monday, July 18, 2022
3 comments
categories: , , , , , , , , | | edit post

Erra Karam Dosa (Version 2)



BM #131 Week 3 Day 2 -

For the Letter E, here is a classic street food from the Rayalaseema region of Andhra Pradesh. There are multiple layers of textures and flavors that go on top of the Dosa. There is a burst of flavors with every bite.

I have posted another version of Erra Karam Dosa which is equally interesting.

Recipe Source here
Ingredients - 

Oil/Ghee needed to shallow fry
Dosa Batter -
Rice 2 cups
Urad Dal 1/2 cup
Poha 1/2 cup
Chana Dal handful
Methi Seeds 1 tsp
Erra Karam - 
Onions 4-5 Medium sized roughly chopped
Salt, Red Chilies and Garlic as needed
Oil 2 tsp
Bombay Chutney -
Besan / Senagapindi 1/4 cup
Onions, finely chopped  2 Tbsp
Turmeric and Salt as needed
Oil 2 tsp
Roasted Gram / Putnalu 1/2 cup
Coconut Powder 3 Tbsp
Garlic 2-3 pods
Salt and Red Chilies as needed



Method Of Preparation -

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

Wash poha in water, drain and set aside.

In a blender add the soaked rice, chana dal,  urad dal, fenugreek seeds and the washed poha. 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 Erra Karam - 
Grind the onions and Red Chilies into a coarse paste. Mix in salt and set aside.

It can be used as is or it can be cooked in a teaspoon of oil until the raw smell of the onions disappears.

To Make Bombay Chutney - 
Make a slurry of besan and water and set aside.

In a heated pan add oil and sauté the onions until they are translucent. 

Slowly pour the besan slurry and salt and mix well. Keep stirring until the besan is cooked well. Adjust water so that the chutney is slightly runny. Keep in mind that besan thickens upon cooling.

Allow the chutney to cool before using in the Dosa Prep.

To Make Pappula Podi - 
Blend the ingredients by pulsing them in the grinder. Transfer into an air tight container.

To Make Erra Karam 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 apply a thin layer of the Bombay Chutney, then a thin layer of Erra Karam and then sprinkle the Pappula Podi. Fold the Dosa into half and cook  on both sides for a few seconds.

Remove and continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time Soaking time 4 hours + Fermentation Time 8-10 hours + Making time 30 minutes
Makes 12-14

Read More
Posted by Harini R on Friday, February 18, 2022
3 comments
categories: , , , , , , , , | | edit post

Laskora Boorelu ~ Coconut Dumplings - A-Z Andhra Dishes



BM #112 Week 2 Day 3 - 

 The letter L was a little challenging but I derived a little benefit of watching TV during this shutdown period. I got a little inspiration from a TV cooking show where these Laskora Boorelu were featured. 

 As I understand, these are pretty famous in a place called Draksharamam, in Andhra Pradesh. Traditionally these dumplings are deep fried. But I chose to go for the cheat version and used a paniyaram pan (ponganala penam/abelskiver).

Recipe Inspiration TV program
Ingredients - 

 Urad Dal 1/4 cup (I used 1/4 cup urad dal batter)
Rice Flour 1/4 cup
Salt as needed
Jaggery, Powdered 1 Tbsp
*Oil as needed to cook in a paniyaram pan
For the filling -
Coconut 1/2 cup (I used grated frozen coconut)
Jaggery, powdered 1/2 cup
Cardamom powder 1/4 tsp

 *I prefer the low fat version so I made them in the paniyaram pan. Feel free to deep fry them in ghee/oil.
Note - Feel free to use Dosa batter as the outer covering.

Method Of Preparation -
Wash and soak urad dal for about 2 hours.

 Drain and Grind into a fine batter along with powdered jaggery, adding as much water as needed similar to Dosa batter. Mix in the rice flour and set aside.

 Meanwhile prepare the filling.

 In a heated pan, add coconut, powdered jaggery and the chopped nuts. 

 Cook until the mixture comes together as a single mass.

 Remove and allow it to cool.

To make the Dumplings (Boorelu) -

 Heat a paniyaram pan, add 1/2 tsp of oil in each of the slots.

 Make about 12-13 equal portions of the filling. 

Pour 1/2 teaspoon of batter into a slot, gently nestle the filling portion, pour about 1-2 teaspoons of batter to cover the filling. Continue for the rest of the slots as well.

 Cover and allow them to cook for a while. Flip each of them and let the undersides cook as well.

 Remove and continue with the rest of the dumplings.

 Serve them warm.
BMLogo




Preparation Time 20 minutes + Batter preparation time 3 hours
Makes 12-13

Read More
Posted by Harini R on Tuesday, May 12, 2020
4 comments
categories: , , , , , , | | edit post

Mini dosas For Lunch Box



BM #96 Week 3 Day 3 - 

 Here is a no nonsense lunch box idea. I prefer to make these mini dosas so the kids can eat at school with a fork and reduce the mess. In fact these mini dosas make for a perfect breakfast, after school snack and sometimes dinner. So I would say it is an 'anytime food'.

 I end up making these mini dosas with the Idli batter as that is the most popular one at home. My little one used to like it with plain yogurt a few years ago but now she wants it be sprinkled with some peanut powder.

 I use an electric griddle which is about 1.5 feet X 1 ft and so the entire batch is done in less than 7 minutes. I let them cool so they become crunchy and then pack in the lunch box. 

 Ingredients - 

 Idli/Dosa batter as needed
Oil for cooking as needed

Method Of Preparation -
In a heated and greased griddle, dop small spoonfuls of batter all over the griddle.

 Let the undersides cook before flipping them so they get cooked on the other side as well.

 Remove and continue with the batter as needed.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96.

 Sending this to Srivalli's Kid's Delight event, guest hosted by Bhawana themed on Lunch Box Dishes In 30 Minutes. 

Preparation Time 15 minutes
Serves as needed

Read More
Posted by Harini R on Sunday, January 20, 2019
8 comments
categories: , , , | | edit post

Poli Poornam Boorelu - Low Fat



BM #91 Week 2 Day 1  - 

 This week I shall showcase some ideas for dessert/sweets for Varalakshmi Puja which is celebrated in many South Indian families. In fact these sweets are perfect for any festive occasion.

 I came to know of this recipe from a friend who told me that this is a very traditional sweet which is made in their families. She told me the deep fried version but I chose to go the low fat route. But this recipe can easily be used to deep fry and enjoy this sinful sweet.

Recipe Source Bhanurekha
Ingredients - 

 Dosa Batter 3/4 cup
Ghee/ Cooking Oil as needed 
For the Filling - 
Moong dal 1/2 cup
Sugar 1 cup (or more as per taste)
Cardamom Powder 1/4 tsp
Almonds, Crushed 1 Tbsp

 Method Of Preparation -
Prepare the filling - 
Soak the moong dal for a couple of hours.

 Drain and grind it into a smooth paste adding as little water as needed.

 Make small portions of the paste and arrange in a steamer and steam for 15 minutes.

 Remove from the steamer and mash it adding the sugar, crushed almonds and cardamom powder.

 Make teaspoon portions of the filling and set aside.

 Making Low Fat Boorelu - 
Make sure the dosa batter is not too runny.

 Heat the appe/paniyaram pan. Drizzle oil as needed into the appe slots.

 Scoop a portion of the filling, dip in the dosa batter and gently slide into the appe slots.

 Cover and allow them to cook. After the undersides are golden brown, flip them carefully and let them cook for a minute or so. 

 Remove from the pan and serve warm.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91.

Preparation Time 30 minutes
Makes 18-20

Read More
Posted by Harini R on Friday, August 10, 2018
8 comments
categories: , , , , , , , | | edit post
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu

Recipes by Ingredients









Archives

Followers

Member Of

Member Of
All recipes are on Petitchef
Top Food Blogs
Blog Directory