Long back, I had promised my cousin to post few breakfast recipes, but I kept on forgetting about it. So now on, once in a while I would post few of the dosa recipes that I tried in last few days.
These dosa recipe collection is from a Kannada weekly (2004). They had the article about 62 different dosas. I tried most of them and absolutely loved them.
This is my entry to Nandita’s ‘ A twist in the plate ‘ event.
PS: I have been getting a lot of recipe requests. But since I am extremely busy these days, my response would be a bit slow. Please bear with me.
Ingredients: Wheat sooji(wheat rava) 1 cup Corn sooji 1 cup Rice rava(idli rava) 1/2 cup Thick yogurt(curd) 1 cup Butter 2-3tea spns Salt
I didn’t use corn sooji (have no idea what is it). Instead I used corn flour 1/2 cup. For stuffing: Sprouted moong 2 cups Onion(chopped finely) 1/2 cup Soya sauce 2 tea spns Chili sauce 2 tea spn Oil Salt
Method: Heat oil and fry onions till they turn brownish. Add sprouted moong, soya and chili sauce. Add salt and fry for around 5-6mins. Mix the 3 types of sooji with yogurt, salt and leave for 3-4hrs. Heat tava and spread small dosas. Keep 1 tbl spn of stuffing and fold tightly as shown in the picture. If required, cut it into small rounds.
Serves : 3-4 Preparation time : 20mins
This is one of the most popular munchies for Indians. We call it tikshe(spicy) kare(sev). The recipe was requested by one of my reader. I have no idea what these are called in any other languages (I think they are called ‘Janthikalu’ in Telgu). This is usually(but not always) prepared to make use of the oil after preparing chaklis, chips or any other munchies . It gets ready in no time due to very simple method and also very simple ingredients available at home. When we were kids mom would make these often and we would finish most of it before she finished making them :). This would be a great accompaniment with a hot cup of tea or coffee for the cold days.
Ajwain gives a very different taste to these munchies. There are different ways of making this dish, but here I am posting the Konkani recipe. Aayi uses pure coconut oil for deep frying, because they remain fresh for a very long time. I use sunflower oil. Use any oil suitable for your taste.
Ingredients: Besan(gram flour) 2 cups Chili powder 2 tea spns Ajwain(Carom seeds) 3/4 tea spn Oil Baking soda(or baking powder) a pinch Salt
Method: Mix flour, chili powder, ajwain, soda, salt and 2 tea spns of hot oil. Add water and make a dough(do not make it too watery, make like a chapathi dough). Apply water to inside of the chakli press (to avoid sticking to the press). Use the disc with many big round holes on it. Insert the dough in the press. Heat oil and press the dough directly into oil (the chaklis need to be pressed on a flat surface and then deep fried. But for this, directly press into oil). When they are fried, take out on a clean paper. Cool to room temperature and store in air tight container.
Preparation time : 20-30mins
