I like to make dosas for breakfast, mainly because half of the work is done when batter is prepared on the previous day. So I am always in search for these dosa recipes. Recently I tried this recipe and we both loved it. There are many different recipes for paper dos a, which is basically dosa which is thin like paper and very crispy. Usually in restaurants, they use a big tava and make a huge paper dosa . But since I have a small tava , I could not make it so huge.
My aayi has a diary in which she has been writing recipes for many years now. Instead of stealing her diary, I copy as many recipes as possible. This is one such recipe I had copied from her book. We both enjoyed it a lot. The dosa was very thin and crispy.
It is a bit difficult to remove first few dosas from tava. But once tava comes to proper temperature, they come out well. I served this with Richa’s Zuke-A-mole which was a perfect combination.
Ingredients: 1 cup rice 1 cup boiled rice( ukdo tandul /rosamatta rice) 1/2 cup urad dal 1/2 tea spn fenugreek seeds 1 cup rice flour Salt Oil
Method: Soak both rices, urad dal and fenugreek seeds for about 4-5 hrs. Grind it to a smooth batter. Add rice flour, salt, mix well and leave for overnight. Make the batter thinner than normal dosa batter. Next day make thin dosas .
Serves : 4-5 Preparation time : 30mins
Yesterday was our friend’s birthday . So I made this cake for her. I wanted to make an eggless cake as she is vegetarian. Though she occasionally eats cakes/pastries which has eggs, she prefers vegetarien versions and also, since it is Navaratri, I thought she won’t like it. At first, I thought of making dates cake . But I felt, I have already given overdose of dates cake to all, so thought of coming up with something else.
I personally don’t prefer eggless cakes because they are little more denser than the cakes with eggs. I do not like to use any egg replacements  in the cakes. I used half all purpose flour and half wheat flour. I think that made the cake even more dense. I wasn’t sure this recipe would work, but the cake rose very beautifully. It was a bit denser than my liking, but still tasted great.Â
As usual, I had some grand plans for this cake. But when I finally started decorating it, it came out quite different. When I baked it, the cake slightly sunk in the center. I had to use quite an amount of icing to cover that up. Since I had already used so much icing, I ditched the plans of more decorations with icing and used pineapple pieces to decorate. That gave a nice bite to the cake. I was finally quite satisfied with the look of the cake(I am trying to ignore those unclean edges on the cake).
All my hard work paid off when I saw she was very happy to see the cake. We all enjoyed the cake and had some nice time together :).
Ingredients: 2 cups all purpose flour 3/4 cup sugar 1 cup finely chopped pineapple 3 tea spns baking powder 1/2 cup butter 1/4 tea spn cardamom powder 3/4 cup milk 1/4 tea spn salt
Method: Preheat the oven for 300F for about 10mins. Mix together butter and sugar. Add milk and whisk again. Now add flour, cardamom powder, salt and baking powder. Mix and then add pineapple pieces. Mix well. Bake at 300F for abput 40mins or till a knife inserted in the center.
PS: Add 1 tea spn pineapple essence for more pineapple flavour.
