Watermelon Dosa

Instant Watermelon dosa
Yup! Instant Watermelon dosas. They are soft, fluffy and delicious. The smell and taste of watermelon dosa is extra ordinary and very different from regular masala dosa. The recipe travelled from my Naani’s to mum’s kitchen now from Yuvika’s kitchen to yours.

Ingredients:
1 cup of sooji (semolina)
¼ cup grated coconut (optional but recommended)
½ cup puffed rice
¼ cup oats (optional)
1 cup chopped watermelon rind/watermelon pieces
Salt to taste
Oil for frying the dosas

Method:
1. Soak puffed rice in water for at least 15-20 mins. After soaking, wash the puffed rice well and drain all the water completely.
2. Puree the white rind portion or pieces of watermelon in a blender/mixer.
You can use just the white rind portion of watermelon or just the red edible part of watermelon or use them together too. I prefer using 3-4 pieces of watermelon and rest white rind. No matter what you use the taste of watermelon dosa will definitely be yum. However, the colour of the dosa depends on what you use. Puree the watermelon.
3. Now in the mixer add in the soaked puffed rice, grated coconut, sooji and oats, grind them smooth using watermelon puree no water. (if you want you can just grind the puffed rice then add sooji and oats mix it with watermelon puree.)
The consistency of the batter should be medium thick. Do not add any water while grinding, as the water given out by watermelon is sufficient to make a batter.
4. Transfer the ground batter into a vessel, add salt to the batter and mix well. 
5. Allow the batter to sit for 20- 25 mins for softer, fluffier dosas.
6. Heat up a frying pan and set it to medium heat.
7. Pour a ladle full of batter in the centre of the pan and then spread it a little into a round shape. Cook closed until it cooks on one side. Add a tablespoon of oil uniformly all over the dosa. Flip it onto another side and cook uncovered for 3-4 mins.

Serve hot with butter, chutney.

Note: For sweet flavour you can add 1 -2 tsp of jaggery to the watermelon batter.
If you have left over dosa batter then add ½ cup of watermelon puree, add ½ tsp black pepper. Check for salt. Make dosa now. Enjoy!

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Flower Appam

Kerala Appam is bowl-shaped/ flower shaped thin pancakes made by using raw rice, boiled rice, and coconut.

Ingredients:

Raw Rice : 2 cups

Cooked Rice : 1 cup

Grated Coconut : ½ cup

Salt to taste

For Yest solution :

Sugar : 1 tsp

Dry yeast fresh : 1 tsp

Warm Water : ¼ cup

Method :

Mix sugar with warm water.

Add yeast and keep aside for 10-15 minutes or until froth appears on the surface.

 (Note: Always use fresh yeast)

Soak raw rice for about 4 hours and drain.

Blend with cooked rice and grated coconut in a blender to get a smooth batter.

Mix sugar, yeast solution and salt. Leave the mixture for fermentation for 8 hours or overnight.

Heat appam pan, add one ladleful of appam batter. Lift the pan from the stove and slightly twist around to spread the batter in the pan to make circular shape. Add few drops of oil on sides.

Close it with a lid and cook on low heat till the edges are golden brown.

Flower Appam:

This takes a little practice to get it right. You have to have quick motion of wrist/hand to get all the petals equal.

To make a flower design:

 You would gently bend (use your wrists) the skillet in the direction you want the petal to form. Go back and forth in the direction you want the petal in one gentle swift motion. Bend the skillet, so that the batter flows to the right in a quick motion and bring the batter back to the centre. Bend the skillet, so that the batter flows to the left in a quick motion and bring the batter back to the centre. Bend the skillet, so that the batter flows to up and down in a quick motion and bring the batter back to the centre. Repeat to make 4 more petals, your flower shape appam is done. Little on the edges. Cover and cook.

To make peas appam:

Take 1/2 cup boil, drain water, grind to smooth paste. Now mix 2 tsp of peas paste with 1 tbsp. of appam batter. 

To make beetroot appam:

Take 1 boiled beetroot, make a paste. Now mix 2 tsp of beetroot paste with 1 tbsp. of appam batter.

To make bullseye appam:

1 egg

salt and black pepper

In a pan take one ladleful of appam batter , spread and make shape of your choice. Now just break the egg add salt and black pepper pwd.  Little oil on the edges, cook covered on medium heat.

When the Appam is ready the edges resemble crisp lace and centre soft.

Serve with Veg Stew or even with coconut milk and Enjoy!

http://yuvikasrecipes.blogspot.co.uk/2018/04/vegetable-stew.html

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Cornmeal Rava Dosa with Purple Cabbage Chutney

Cornmeal Rava Dosa

If you love dosa and suddenly you are craving for one then you do not have to worry here is simple rava dosa recipe. It’s a crisp, tasty and quick dosa.

Ingredients:

Rice flour	1 cup
Cornmeal (coarse)	1 cup
Gram flour (besan)	2 tbsp
Maida	Half cup
Grated coconut	2-3 tsp.
Green Chillies	2
Zinger	1”inch
Cashew nut (chopped)	10-12
salt	To taste
sugar	Pinch
Cumin seeds	2 tsp
Mustard seeds	2 tsp
Curry leaves	8-10 leaves
Coriander leaves (finely chopped)	Half cup
Turmeric	1 tsp
Onion (finely chopped)	1
Oil	For frying
Water	4-5 cups
Black pepper (crushed)	2 tsp

Method:

In a mixer grind coarsely zinger, green chillies, curry leaves, cashew nut, and coconut.

Now in a big bowl add rice flour, cornmeal, besan, maida, coriander leaves and the above mixture.

Add salt, sugar and mix the mixture with the help of a spoon. Now in a small pan add 1 tbsp. oil when oil is hot add cumin seeds, mustard seeds, turmeric and fry for 1 minute, turn the off the heat. Now you can add this to the above mixture. It’s the time you can add water slowly and mix the mixture. You can also add buttermilk instead of water but I always use water, and make it a thin batter. Use non-stick tava (pan), when tava is hot add 2 tsp of oil and gently wipe it with cotton. Now add few of chopped onions and then sprinkle the batter and apply butter or oil. Cook until dosa leaves sides and you can hold easy.

Serve hot with coconut chutney or sambar or you can simply eat with any tender mango pickle.

Serves- 3-4

Tip: For crispy dosa use butter while frying.

Purple Cabbage Chutney

Ingredients

1½ Cups Red cabbage, grated

3 Cloves of garlic, peeled

½ teaspoon Fresh ginger

5-6 Stalks Fresh coriander leaves removed

2 Dried red chilies

3-4 Curry leaves, fresh

½ teaspoon Cumin seeds

½ teaspoon Mustard seeds

¼ teaspoon Hing (asafoetida powder)

¼ teaspoon Turmeric powder

½ teaspoon Coriander powder

¼ teaspoon Black pepper powder

2 Tablespoons Olive oil

Salt to taste

Method:

Grind the fresh coriander, garlic and ginger in a mortar and pestle to a rough paste.

Heat oil in a non-stick pan. Add the cumin, curry leaves, dried chilies and mustard seeds and cook till the seeds begin to splutter. Add the coriander-garlic-ginger paste and cook for another minute. Add the dry spices.

Now add the purple cabbage along with ¼ cup water. Cover and continue to cook till cabbage is cooked.

Turn heat to high and sauté till any excess liquid has been absorbed.

Turn off heat, cool to room temperature and grind to desired texture using a fork or grinder.

Serve with dosa, idli, crackers, chips or roti.

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Spicy Cabbage Dosa- Sanna Polo

Konkani cuisine has delicious, spicy, tiny dosas, known as Sanna Polo. This savoury, vegan dosas are served as a side dish for lunch & dinner.  A simple, spicy rice and toor dal batter is made by grinding together rice, grated coconut, dried red chillies, tamarind & salt. To this batter chopped cabbage and onions are added to make delicious dosas.

Ingredients:

3/4 cup finely shredded cabbage

1/2 cup finely chopped onion - 1 medium sized onion

1 cup rice - any medium grained rice

1/4 cup Toor dal

3/4 cup grated coconut (the more you add the better, softer dosas you make)

6-8 dried red chillies

1 lemon sized tamarind

Salt to taste

Oil for frying the dosas

Method:

Wash and Soak rice and toor dal for a minimum of 30 minutes.

During this time you could keep ready grated coconut, wash well & then finely chop cabbage and onion. Drain out all the water from cabbage using a strainer and keep them aside.

After 30 minutes of soaking, wash rice and dal well, drain all the water & grind it along with grated coconut, tamarind, salt, dried red chillies into a smooth paste using just as much water as needed. We need a semi-thick batter in the end.

Transfer this ground batter into a bowl, add in finely chopped cabbage, onion and mix in well.

Make sure cabbage, onions do not have any water in them. It’ll make the batter watery. We want a semi-thick batter in the end. If your batter gets watery, you’ll not be able to make dosas.

And if your batter is too dry/thick even after you mix in cabbage, onions into it, add 1/2 cup of water to obtain a semi-thick consistency.

Check & adjust salt.

Then heat up a frying pan, once it's hot, add a laddle full of batter onto the pan. Spread it out a little using the back of the laddle. Make small, round, thin dosas.

Fry them closed until they change colour completely on one side.

Drizzle a tablespoon of oil all over the dosa, flip it and cook it on medium flame until it cooks completely on the other side. You know it by the change in colour of the dosa.

Remove the dosas off the frying pan, serve them hot as a side dish for lunch, dinner.

Similarly, make dosas using remaining batter.

Serving Suggestion: 

Serve these dosas hot along with curd rice, lemon rice for lunch, dinner as a side dish.

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Ragi Rava Dosa

Ragi Rava Dosa Recipe – Finger Millet Sooji Dosa Recipe 

Ragi rava dosa is quick and healthy dosa. A healthy way of making rava dosa. This dosa turns out crispy and taste very similar to regular rava dosa. Enjoy with sambar and coconut chutney.
Rava dosa is my all time favourite. I love it so much, that i make it atleast once a week. I love to serve it with sambar.

Ingredients:

Ragi Flour - 1 cup

Rice Flour - ¼ cup

Sooji - ½ cup

Green Chillies - 1 chopped

Zinger - grated 1/2 tsp

Spring Onion or Onion - ½ cup chopped finely

Curry leaves a sprig

Black Pepper pwd. - 1 tsp

Cumin Seeds - 1 tsp

Grated coconut- 1 tsp

Coriander leaves- 4 tsp finely chopped

Chopped nuts- almonds, cashew nuts, pistachio (optional)

Salt to taste

Water as needed

Oil as needed

Method:

Mix all ingredients to form a thin batter. Set aside for 15 mins.

Heat a pan, pour batter from a height so it forms thin crepe like. Drizzle oil around the sides.

Let it cook on low heat till cooked.

Flip over and cook.

Serve with sambar.

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Vermicelli Dosa

I am really found of dosa, seeing the cloudy weather of today felt like having a dosa, however I didn’t have any dosa batter left in my refrigerator.
I opened my kitchen cupboard first ingredient i saw was a big packet of vermicelli, first thing popped up in mind was upma,
 but for some reason I was in no mood to eat upma and wanted to have my dosa. Suddenly this idea of fusing vermicelli into an instant dosa twinkled in my mind.
Though I was little apprehensive to start with, this vermicelli dosa came out very well and tasted even better than the regular dosa.
It looked very tempting as well. Keeping health and taste both in mind i have come up with my version of Vermicelli dosa.

Ingredients:
Roasted Vermicelli  - 1/2 Cup
Sooji/Semolina -  1 Tbsp
Wheat flour - 1/2 Cup
Oats flour - 1/2 cup
Curd | Yogurt - 1/4 Cup
Salt - 1/2 tsp
Onion - 1/2 (Finely chopped)
Grated coconut- 2 tsp

Method:
1. In a pan add roasted vermicelli and 1/2 cup of water let it cook for 5 -6 mins on medium heat. Cover it and leave it still you assemble rest of the ingredients.
2. Take a mixing bowl and add all the above listed ingredients along with about 3/4 Cup of water. Mix thoroughly and bring it to Uttapam batter consistency.
Optionally, you can let the batter rest for 5 minutes.
3. Now add the vermicelli to the above batter. Mix well.
4. Now heat a tawa, pour a laddle full of batter on the hot tawa and spread the batter evenly. Sprinkle few drops of oil to the corners of the dosa.
 Turn the flame to medium-low and cook for 2 minutes or till the dosa turns golden brown at the edges. Flip the dosa and cook for 1 minute.
 Turn off the flame and transfer to serving plate.
5.Enjoy hot with sambar / chutney.

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Quinoa Oats and Lentil Dosa

Ingredient:
Quinoa – 1 cup
Oats – 1/2 cup
Chana dal –  1/2 cup
Urad dal – 1/2 cup
Masoor dal – 1/2 cup
Salt to taste
Ginger – chili paste – 1 tbsp
Cumin seeds – 1 tbsp

Method:
1. Wash and soak all dals together, seprately soak quinoa and powder the oats. Soak it for 4 hours.
2. Put soaked dal, powdered oats and quinoa into a blender. Add salt, ginger-chili paste and cumin seeds.
3. Grind it very well using little water. Make it into normal dosa batter consistency.
4. Let it rest for 1 hour.
5. Heat nonstick griddle and pour one big spoon full of batter and spread it into a thin dosa.
6. Apply Oil or ghee or butter.
7. Cook it until golden brown from the bottom.
8. Roll Quinoa oats and lentil dosa. Serve it with Coconut chutney or tomato chutney.

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