Green Gram Dal Dosa

 

Back after a long time, with a healthy dosa recipe.  I know some might say its pessarattu.  Yes you can call it so, but each and every one has a different way of making their pessarattu batter.  I prefer to call it a healthy green gram dal dosa.  A dosa which is very famous in Andhra cuisine.  But, like I said every household has their own variation of making one.  Some use rice along with the green gram dal or some make it with only green gram dal.  This dosa does not have urad dal/ black gram dal.  Of course there are a few ingredients that go while grinding the batter, that make this dosa a very flavourful one.  A great way to begin your day with this dosa.  You can also have it as an evening snack though.  There are times when we skip our usual dinner for this healthy option.  So let's check out the ingredients and procedure to make this one.

INGREDIENTS:

Green gram lentil/whole moong dal	1 cup
Ginger	1 inch
Green chillies	2 nos
Coriander leaves	2  tbsp
Cumin seeds	1/2 tsp
Water	To grind about 1/2 cup
Semolina/sooji/rawa	1/2 cup
Salt	1 tsp or as per preference

METHOD:

1.       Soak the green gram dal for 4 hours.

2.       Drain the water and transfer the green gram dal to a mixer and grind it along with ginger, green chillies, cumin seeds, coriander leaves and very little water (about 1/2 a cup).

3.       Add the semolina and mix well taking care no lumps are formed.  Add another 1/4 cup water.  The batter should fall off easily of the ladle.  The batter shouldn't be very runny.   Add salt and mix well.

4.       Heat a tawa/griddle, lower the flame to medium.   Add a little oil and pour the dosa batter on the tawa.  Pour a little oil on the sides.  Once it is cooked or get a golden colour on one side, (this should take about 3 minutes) flip the dosa.  Let it roast/fry for 2 minutes.

5.       Serve hot with the chutney of your choice.

NOTES:

1.       This dosa batter does not need fermentation.

2.       You could use soak rice separately for 2-3 hours and grind it along with the green gram dal and use it instead of semolina/sooji.

 

Undiyos

This is another one of our Chitrapur Saraswat breakfast recipe.  A wonderful and healthy recipe.  Steamed dumplings as you can call them.  Quite an elaborate process otherwise, this is what I would call a quick and easy way out.  Especially, when you are in a hurry and also it's always nice to try out the same recipe in various ways.  The more traditional way is to wash the rice, then dry it out and powder the rice very coarsely.  Resembling semolina/rawa/sooji.  So here goes my version of doing it.
INGREDIENTS:

Rice rawa/semolina	1 cup
Water	2 cups
Mustard seeds	1/2 tsp
Asafoetida	1/4 tsp
Curry leaves	8-10 leaves
Red chillies	4 nos (broken into half)
Oil	1 1/2 tsp

METHOD:

1.       In  a kadai add oil, once hot add the mustard seeds, let them splutter.  Add the asafoetida, curry leaves and red chillies.

2.       Add the rice semolina and sauté it for 2-3 minutes on medium flame.  Add water and cook till all the water is absorbed, stirring all the time.

3.       Once all the water is absorbed switch off the flame.  Let it cool for a few minutes. 

4.       When it is warm make small round balls of the mixture and press the ball with your thumb.  (so as to form a thumb impression).

5.       Once all of them are done, steam these dumplings in a cooker or steamer for 8-10 minutes.

Serve hot with the chutney of your choice.   

 

Spinach n Corn Sandwich

A nice and healthy sandwich is my post today.  Had been meaning to put this up for a long time.  But like I said, I have drafted quite a few and was wondering which one do I give the first preference. You could have it for breakfast or just a snack at tea-time.  Also a great snack for kids for their lunch box or when they return from school.  So without taking my chatter any further, let me share with you all this lovely sandwich.

INGREDIENTS:

Brown Bread	10 slices
Mayonnaise	1/2 cup
Spinach (blanched and chopped)	1 bunch (about 1/2 cup)
Sweet corn (boiled)	1/2 cup
Salt	1/2 tsp
Pepper	1/2 tsp
Green coriander chutney	To spread (5 tsps)
Butter	To grill the bread slices

METHOD:

1.       In a bowl mix together the mayonnaise, blanched and chopped spinach, boiled corn, salt and pepper.

2.   Take the bread slices and apply green coriander chutney and spread the mayo, corn and spinach mixture.  Cover it with the other slice.

3.       Apply butter on the outside of the sandwich.  Heat a griddle on high flame.  Once heated, lower the flame to medium.

4.       Place the sandwich on the griddle and grill it to golden brown. 

5.       Serve hot and enjoy with ketchup.

NOTES:

1.      In case you do want to use white bread, please feel free to do so.

2.      Adjust the salt and pepper according to your taste.

3.      If making more, please increase the quantity of the ingredients accordingly.

4.     If you are making this for your kids lunch box, you could do so, without grilling the sandwich.  In such a case apply butter on the bread first then put chutney (if your kids do not like spicy food, you could skip the chutney) and then the mayo filling.

5.      To make it more exotic you could add grated cheese

6.     With the same filling you can also make a kathi roll using wheat flour chappati (thin Indian bread)

Open Masala Toast

 

This recipe makes a wonderful breakfast or an evening snack recipe.  Taste is truly awesome.  Something which can be made in a jiffy.  With just a few ingredients this snack can be made for kids when they get back from school.  Or like I said, having it for a Sunday breakfast is also very welcoming.  So, keeping my talk short will get to the recipe right away.

Preparation time: 15 minutes
Cooking time: 2-3 minutes (each slice of bread)

INGREDIENTS:

Main ingredients:

Bread	1 loaf
Onions finely chopped	1 big
Sev* (very fine)	A big bowl
Coriander leaves	A little chopped
Oil	To toast the slices

* Sev is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which is seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil. These noodles vary in thickness. Ready-to-eat varieties of Sev, including flavoured Sev, are available in Indian stores.

To grind:

Onions	2 big
Tomatoes	2 medium
Ginger	1 inch
Garlic	2 pods

 
To assemble the masala (gravy):

Ground masala
Chilli powder	1½ tsp
Turmeric	½ tsp
Garam masala	½ tsp
Salt	1 tsp
Oil	1 tsp

 
METHOD:
1.      In a mixer, grind chopped onions, tomatoes, ginger and garlic with very little water to a fine paste.
2.      Place a pan on low flame and add a tsp of oil.  Add the ground masala to the oil and saute it till the raw smell goes.  This could take around 10 minutes. 
3.      Add the chilli powder, turmeric powder and mix well.  Add garam masala and mix well again. 
4.      Add salt and switch off the flame.
5.      Place a griddle on the gas stove or induction.  Turn on the heat to a medium flame.  Take the bread slices and apply oil to the side to be faced down on the griddle.
6.      Toast the slice, oil side facing down to a light golden brown colour.
7.      Put the ground masala/gravy on the top side a tbsp each on each slice.
8.      Remove from the griddle and top it with finely chopped onions.
9.      Garnish it with sev and coriander leaves.
10.  Serve hot.

 NOTES:

1.      Though the process explained may look elaborate, it’s very easy to prepare it.
2.      Eat while it is hot as it tends to turn soggy if kept for a long time.
3.      This proportions makes around 15 slices.  So adjust the proportion accordingly to cater to your requirement.
4.      Using fine sev or what’s called nylon sev gives a wonderful taste.
5.      Do not increase the garam masala as you do not want to over-power it with the spice mix.

Instant Mixed Dal Dosa

INGREDIENTS:

Toor dal	100 gms	Green chillies	2 chopped finely
Moong dal	100 gms	Onions	2 chopped finely
Channa dal	100 gms	Ginger	1 inch
Urad dal	50 gms	Curry leaves	12 cut into pieces
Raw rice	100 gms	Coriander leaves	A little
Hot water	To soak the dals	Salt	1 tsp or as per taste

METHOD:

1. Wash and soak the dals and rice together in hot water for 45 mins to an hour.
2. Grind this into a smooth batter with enough water.
3. Add the chopped onions, green chillies, ginger, curry leaves, coriander leaves and salt.
4. Mix well.  Heat a tawa and pour a ladle full of the batter to make nice and crispy dosas.
5. Serve hot with the chutney of your choice.

NOTE:

This batter does not need fermentation.

Makes approximately 15 dosa's.  Though it depends on the size you make.