Mini Idli

Ingredients

Idli Batter (Check the Idli recipe for making the batter)

Preparation:

To make mini idli's, we get mini idli plates in Indian stores.

Apply little oil to the mini idli plates.

Pour the batter in the mini dli plates.

Place the mini idli plates in Idli cooker or pressure cooker (don’t put the weight) and steam it for 5 minutes.

After 5 minutes off the stove and let it stand for few minutes.

Hot Mini idli’s are ready to serve with sambar.

Onion Dosai

Ingredients to make Dosai Batter:

3 cups Idli rice

1 cup Urad dal/Black gram

1 tbs Fenugreek seeds

Salt to taste Oil

1 large Onion finely chopped and fried in little oil.

Preparation:

Making the batter:

Wash the rice and urad dal well.

Soak the rice, black gram, fenugreek in water for 4 – 5 hrs.

(I used to soak them altogether).

In a blender, take the soaked ingredients in small batches and grind it into a fine batter.  

Add little water while grinding not much until we get a nice smooth batter.

Add salt to the batter. Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

 After the batter is fermented mix it well.

Making Onion Dosai:

Take nonstick skillet in a stove in medium-high heat.

Add a drop of oil to the skillet and spread the oil.

Now pour a ladle (1/4 cup) of batter onto the skillet gently with very little pressure swirl the ladle in circles to spread the batter very thin.

When the batter is fully spread, add a tsp. of oil all over the dosai.

Cook on medium-high heat till the bottom side of the dosai becomes light brown.

To get crispy, flip the dosai over and lightly brown the other side.

Flip it back, place the fried onion in the middle of the Dosai and roll it.

Onion Dosai is ready.

Serve with Coconut chutney/Tomato chutney/Sambar.

Masala Dosai

Ingredients to make Dosai Batter:

3 cups Idli rice

1 cup Urad dal/Black gram

1 tbs Fenugreek seeds

Salt to taste

Oil

Ingredients to make masala:

2 Large boiled and mashed Potatoes

1 medium Onion finely chopped

1 small Tomato finely chopped

2 Green chillies finely chopped

1 tsp Ginger Garlic paste

¼ tsp Turmeric powder

1 tsp Mustard seeds

1 tsp Urad dal

Few Curry leaves

Few Coriander leaves finely chopped

Salt to taste

1 tbs Oil

Preparation:

Making the batter:

Wash the rice and urad dal well.

Soak the rice, black gram, fenugreek in water for 4 – 5 hrs.

(I used to soak them altogether).

In a blender, take the soaked ingredients in small batches and grind it into a fine batter. 

Add little water while grinding not much until we get a nice smooth batter.

Add salt to the batter.

Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

After the batter is fermented mix it well.

Making the Masala:

In a shallow pan, heat oil, add mustard, urad dal, curry leaves, green chillies, onion, ginger garlic one by one and sauté finely until the onion changes to light brown.

Add the tomatoes and sauté it for few minutes.

Now add the potatoes, turmeric powder, salt, give a stir and leave it in reduced flame.

Give a constant stir and when the potatoes turn dry and brown turn off the flame.

Garnish with Coriander leaves.

Potato masala is ready for the Dosai.

Making Masala Dosai:

Take nonstick skillet in a stove in medium-high heat.

Add a drop of oil to the skillet and spread the oil.

Now pour a ladle (1/4 cup) of batter onto the skillet gently with very little pressure swirl the ladle in circles to spread the batter very thin.

When the batter is fully spread, add a tsp. of oil all over the dosai.

Cook on medium-high heat till the bottom side of the dosai becomes light brown.

To get crispy, flip the dosai over and lightly brown the other side.

Flip it back, place the masala in the middle of the Dosai and roll it.

Masala Dosai is ready.

Serve with Coconut chutney/Tomato chutney/Sambar.

Uthappam

Ingredients:

·         3 cups Idli rice

·         1 cup Urad dal/Black gram

·         1 tbs Fenugreek seeds

·         Salt to taste

·         ½ cup finely chopped Onion

·         ½ cup finely chopped Tomato

·         Few Green chillies chopped

·         Few Coriander leaves chopped

Preparation:

Making the batter:

·      Wash the rice and urad dal well.

·      Soak the rice, black gram, fenugreek in water for 4 – 5 hrs. (I used to soak them altogether).

·      In a blender, take the soaked ingredients in small batches and grind it into a fine batter.

·      Add little water while grinding not much until we get a nice smooth batter.

·      Add salt to the batter.

·      Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

·      Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

·      After the batter is fermented mix it well.

Plain Uthappam

Making Uthappam:

·      Take nonstick skillet in a stove in medium-high heat.

·       Add a drop of oil to the skillet and spread the oil.

·       Now pour a ladle (1/2 cup) of batter onto the skillet gently with very little pressure swirl the ladle in circles to spread the batter very thick.

·       Add the chopped onion/tomato/chillies/coriander on the wet side.

Onion Uthappam

·       Cook on medium-high heat till the bottom side of the uthappam becomes light brown.

·        Flip over and cook the other side till the onion/tomato done well.

·        Uthappam is ready.

·        Serve with Coconut chutney/Tomato chutney/Sambar. 

Onion/Tomato Uthappam

Dosai - Ghee Roast

Ingredients:

·         3 cups Idli rice

·         1 cup Urad dal/Black gram

·         1 tbs Fenugreek seeds

·         Salt to taste

·         Ghee

Preparation:

Making the batter:

·      Wash the rice and urad dal well.

·       Soak the rice, black gram, fenugreek in water for 4 – 5 hrs.

     (I used to soak them altogether).

·      In a blender, take the soaked ingredients in small batches and grind it into a fine batter.

·       Add little water while grinding not much until we get a nice smooth batter.

·       Add salt to the batter.

·       Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

·       Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

·        After the batter is fermented mix it well.

Making Ghee Roast:

·     Take nonstick skillet in a stove in medium-high heat.

·      Add a drop of oil to the skillet and spread the oil.

·      Now pour a ladle (1/4 cup) of batter onto the skillet gently with very little pressure swirl the ladle in circles to spread the batter very thin.

·       When the batter is fully spread, add a tsp. of ghee all over the dosai.

·       Cook on medium-high heat till the bottom side of the dosai becomes light brown.

·       To get crispy, flip the dosai over and lightly brown the other side.

·       Flip it back and roll it.

·       Ghee roast is ready.

·       Serve with Coconut chutney/Tomato chutney/Sambar.

Kothumai Dosai (Wheat Dosai)

Ingredients:

·         2 cups Wheat flour

·         ¼ tsp Baking Soda (optional)

·         3  Red chillies chopped

·         1 Onion finely chopped

·         Little Curry leaves

·         1 tsp. Cumin seeds

·         Salt to taste

·         1 tsp. Oil

Preparation:

·       In a bowl, take the wheat flour, baking soda, salt and add 2 to 3 cups of water and mix well and keep the batter aside for 10 – 15 minutes.

·       The batter should be at medium thick consistency for making wheat dosai.

·       In a separate pan, heat oil, add cumin, onion, red chillies, curry leaves and sauté it finely until the onion changes to light brown colour.

·       Add the above seasoning to the wheat batter and mix it well.

·       Take nonstick skillet in medium-high heat, add a drop of oil to the skillet and spread the oil.

·       Now pour a ladle (1/4 cup) of batter onto the skillet gently with very little pressure swirl the ladle in circles to spread the batter.

·        When the batter is fully spread, add a few drops of oil all over the dosai.

·        Cook on medium-high heat till the bottom side of the dosai becomes light brown.

·        Now flip the dosai over and gently press the dosai and cook it until you get the brown spots.

·        Remove the dosai from the skillet.

·        Serve the Wheat Dosai with Coconut chutney/Tomato chutney/Sambar.

Crispy Rava Dosai

Ingredients:

·         2 cups Rava/Sooji

·         ½ cup Maida/All-purpose flower

·         ½ cup Rice flour

·         ¼ tsp Baking Soda (optional)

·         2 Green chillies finely chopped

·         Small Ginger piece finely chopped

·         Little Coriander finely chopped

·         Salt to taste

Preparation:

·    In a bowl, take the rava, maida, rice flour, baking soda, green chillies, ginger, coriander, salt, add 5 to 6 cups of water and mix well and keep the batter aside for 1 hour.

·    Usually the rava absorbs water making the batter becomes thick so add some more water and mix well.

·    The batter should be at very thin consistency for making rava dosai.

·    Take nonstick skillet in medium-high heat, add a drop of oil to the skillet and spread the oil.

·    Now pour a ladle of batter slowly onto the skillet from edges to towards center of the skillet and fill the gaps.

·    While pouring the batter on to the skillet, batter should be very thin so keep in mind every time while pouring the batter mix it well because the flour tend to settle down at the bottom.

·    While pouring the batter on the skillet the batter should form holes (that is a good indication for thin batter).

·    When the batter is fully spread, add a few drops of oil/ghee all over the rava dosai.

·    Cook on medium-high heat till the bottom side of the rava dosai becomes brown.

·    Usually rava dosai will take little more time to cook.

·    To get crispy, flip the rava dosai over and lightly brown the other side.

·    Flip it back and fold it half.

·    Crispy rava dosai is ready to serve with Coconut chutney/Tomato chutney/Sambar.