MUDAKATHAN DOSAI | முடக்கத்தான் தோசை

Mudakathan keerai known as baloon vine is popular for its medicinal value for reducing joint pain. Here, it is used to make healthy dosa along with rice, urad dhal and fenugreek. Fermenting the batter reduces the bitterness and even Children will not resist eating it. This is easily available in market and can be grown easily in houses too. 

Mudakathan dosai with Onion tomato thokku

INGREDIENTS:

Idly rice - 1 cup

Raw rice - 2 tsp

Urad dhal - 3 tsp

Fenugreek - 1 tsp

Mudakathan keerai - 1 cup

Salt

METHOD:

1. Soak idly rice, raw rice, urad dhal and fenugreek together for 2 hours.

2. Clean and Wash the greens and add to the mixer.

3. Add the soaked ingredients and grind to a smooth batter adding required water like idly batter.

4. Add required salt and mix well and allow to ferment for 6 to 7 hours/ overnight.

5. Heat a dosa tawa.

6. Mix the batter using a ladle, add little water if needed. 

7. Spread the dosa, sprinkle oil and cook well both sides on medium flame.

8. Tasty  and Crispy Mudakathan dosai is ready and can be served with any chutney/ sambhar.

Note:

• Adding more greens is up to individual preference.
• Adding more urad dhal makes dosa soft.

PANEER MASALA DOSAI

Masala dosai is one of the popular South Indian breakfast recipe. Masala stuffing is usually prepared using potato. Here, I have done using Paneer, which is simple and easy to prepare. If we have paneer in our house, this recipe can be done in quick time. We always serve dosa with either chutney varieties or sambhar. For a change, this Paneer stuffing can be tried once in a while. This recipe is somewhat similar to Paneer Bhurji which has been already posted in this blog.

INGREDIENTS:

Paneer (crumbled) - 200g

Cumin - 1/2 tsp

Tomato - 2

Onion - 2

Red chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Crushed Ginger and garlic - 1 tsp

Coriander leaves - a handful

Salt

Oil - 3 tsp 

METHOD: 

PREPARING PANEER STUFFING:

1. In a tawa, heat oil and add cumin. 

2. Add chopped onion and cook for a while, add crushed ginger and garlic, cook well until raw smell goes off and add finely chopped tomato.

3. Stir well until the tomato turns juicy.

4. Add red chilly powder, turmeric powder, coriander powder, required salt and for a few minutes.

5. Sprinkle little water so that the raw smell goes off and becomes thick together.

6. At this stage, add crumbled paneer, chopped coriander leaves and stir for a minute and switch off the flame.

7. Paneer stuffing is ready now. 

 

PREPARING PANEER MASALA DOSAI:

1. Heat a dosa tawa, smear little oil.

2. If using idly batter, add little water and mix well so that the dosa can be easily spread.

3. Spread the dosa thin so that there is no need to turn to other side to get cooked.

4. Close with a lid and cook on medium flame.

5. Sprinkle some oil and wait until the dosa is well cooked with browning.

6. Spread the paneer and fold the dosa.

7. Paneer can be either spread in the centre and folded on both sides or spread at one side and folded with the other side as shown. 

8. Tasty and delicious Paneer Masala dosai is ready.

Note:

• Paneer should be brought to room temperature before cooking so that crumbling will be easy.
• Home made paneer will suit very well for this recipe since we don't need to crumble. Paneer can be prepared a day before and stored in fridge.
• Over cooking of paneer will result in rubbery texture. So, switch off the flame immediately after adding paneer.

RAVA DOSA using Broken Wheat Rava/Samba Rava

BROKEN WHEAT RAVA DOSAI

Broken wheat or cracked wheat is made by milling whole raw wheat grains coarsely. It also has all the health benefits as that of whole wheat. It helps to reduce cholesterol level and lowers the risk of developing type 2 diabetes. Regular intake of cracked wheat and whole grains, helps in weight management, thereby reducing weight.

In a 2 decades old study, researchers of Harvard Medical School found that having whole grains each morning for breakfast can lower the risk of heart failure immensely.

One cup of cooked broken wheat provides:

151 calories.
8 grams of fibre.
6 grams protein.
0.5 grams fat.


Most of the Children, doesn't prefer broken wheat upmas or kichadi. Considering the health facts about this broken wheat, I prepared this dosa....



INGREDIENTS:-

Broken Wheat / Sambha Rava - 1 cup

Wheat flour - 1 cup

Rice flour/Arisi maavu - 1/2 cup

Cumin seeds - 1 tsp

Asafoetida powder - 1/2 tsp

Green chillies - 2 chopped ( or as per taste)

Curry leaves - 2 leaflets, chopped

Coriander leaves - 2 tbsp chopped

Curd (or sour curd) - 1/2 cup

Water - to prepare the batter

Salt - to taste

Oil for making dosas



METHOD:-

In a bowl, add broken wheat, wheat flour, rice flour, cumin seeds, Asafoetida, Curry leaves, green chillies, coriander leaves and mix well. Now add curd and add water little by little to prepare a pouring consistency batter. The batter need to be in thick buttermilk cosistency.


Let it soak for 30 minutes. The broken wheat rava will absorb the water, and gives crispness to the dosas. After the specified time, check the consistency of the batter. Add more water, if required.

Now, heat a dosa tava, the tava should be hot enough, so that when we pour the batter the sshh sound will come. Keep the flame in high. Pour the batter from the sides to the center. Add some oil and cover the tava using a lid, and allow it to cook.






Check in between, to avoid burnt. The edges of the dosa gets roasted and starts to come out of the tava.







Lower the flame to medium, and slowly flip the other side of dosa to cook for 30 seconds. 

Don't cover with lid.





Crispy Broken Wheat dosas are ready to serve.

Side Dish :- Tomato Chutney or Onion Tomato Chutney or Coconut Chutney

RAVA DOSA

Rava Dosai:-

Rava Dosa, doesn't require soaking and grinding. We just mix the flours and prepare dosas.

I tried various versions of rava dosa. But this version is crispy, same as that of a hotel rava dosa.






INGREDIENTS:-

Rava - 1 cup

Rice Flour/ Arisi maavu - 1/2 cup

Maida/ All purpose flour - 1/4 cup

Besan flour/ Kadalai maavu - 2 tbsp (30 gms)


Cumin seeds - 1 tsp

Black pepper corns - 1 tsp

Grated Ginger - 1 tsp

Finely chopped Green chilly - 1/2 tsp (or 1 tsp)

Finely chopped curry leaves, coriander leaves - 3 tbsp each

Salt to taste


Water to prepare the batter

Curd / Yogurt - 2 tbsp

Oil for making dosas


METHOD:-

In a bowl, mix all the ingredients except curd ,water and oil. Add curd and water, prepare the batter. The batter should be in buttermilk consistency, (there should not be any lumps).

Set aside the batter for 10 mins.

After 10 minutes, the batter will become thicker, (because the flours and rava present in the batter will absorb the water content). Add required water and prepare the batter in buttermilk consistency.

Heat a flat dosa tava, the tawa should be hot, while pouring the batter, the ssshh sound need to come, pour the batter from the sides to the centre. Add 1 tsp of oil.




Wait till the dosa leaves the sides of the tava. Flip it and cook for 30 seconds in medium flame.





Remove the dosa. Repeat the process. Set the flame in high , pour the batter from the sides and prepare rava dosas.


Crispy Rava dosas are ready.

How to make Restaurant style Dosai @ home?

Kids, most of them, prefers Dosas than Idlis, and that too Restaurant Style Dosas.

In some houses, they keep separate Tawa for Dosa and separate tawa for Chappati.

By following this trick, there will be no need for 2 different tawas.

We can  easily prepare at our kitchen, using regular normal Dosa Tawa ( not non-stick).

Heat the tawa. Add a few drops of oil over it and rub the oil using Tamarind. We can use Fork for holding the tamarind, to rub the oil on Tawa, because the tawa will be very hot.

Pour the Dosa batter and make dosas.

Using Tamarind, on Dosa tawa is the trick, to get Restaurant Style Dosa. We can reuse this tamarind in Sambhar, or Thogaiyal etc. 

Note:- Instead of tamarind, we can use small onions too. (Some peope won't like onion smell).

BATTER VARIETIES - SET DOSA /SET DOSAI

Set Dosa is the opposite of Crispy Dosa ( Click here for DOSA BATTER or Crispy Dosa).

But it will be very soft.

SET DOSAI (side 1)

SET DOSAI (side 2)

INGREDIENTS:-

Idli Rice --- 2 cups ( 1 cup = 200gms)

Parboiled Rice -- 1 cup

Raw Rice --- 1 cup

Cooked Rice --- 1 and 1/2 cup

Urid Dal --- 1/2 cup (100 gms)

Fenugreek seeds --- 1/2 tsp (soak overnight)

Salt to taste...


METHOD:-

Wash and soak Idli Rice, Parboiled Rice and Raw rice together for 5 hours.

Wash and Soak Urid Dal for 2 hours. {Note:- Fenugreek is already soaked overnight.}

After the specified time (5 hours), first grind the urid dal with fenugreek seeds together to a smooth paste. Remove the batter and store it in vessel.

Now, grind the soaked rice varieties to 90% (not to a fine paste). Transfer this grinded rice mixture to Urid dal and add salt.

Grind the cooked rice to a fine paste and add to the batter. Mix well using hands. It helps in fermentation. Check the consistency, if required, add water. Let it ferment for 8 to 10 hours.

After fermentation mix well using spatula.

Batter is ready to make dosas. Refrigerate the batter when not in use.

MILLETS ADAI

INGREDIENTS:
Thinai/Foxtail millet - 50g

Samai/ Little millet - 50 g
Varagu/ Kodo millet - 50g
Kudaraivali/ Barnyard millet - 50g
Toor dhal - 50g
Bengal gram - 50g
Urad dhal - 1 tbs
Red chillies - 3
Ginger - 1 inch stick

Cumin - 1 tsp
Pepper - 1/2 tsp
Salt

For Seasoning
Mustard - 1 tsp
Cumin - 1 tsp
Bengal gram - 1 tsp
Urad dhal - 1 tsp
Onion - 2
 Asafoetida - 1 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful
Oil - 3 tbs

While Serving
Ghee
Jaggery

METHOD:
1. Wash & Soak all the  given millet varieties along with toor dhal, bengal gram, urad dhal, red chilles, pepper, cumin for an hour.
2. In a Mixer/Grinder, add the above draining the water,  along with ginger and grind well. The batter should be little thick than dosa batter consistency . Remove from mixer/grinder, add salt and mix well.
3. Usually no need for fermentation, but fermenting for 2 to 3 hours will help in easy digestion.
4. Heat oil in a pan, add mustard, cumin, after it splutters add urad dhal, bengal gram and let it turn golden brown.
5. Add curry leaves, asafoetida and finely chopped onions. Small onions will taste much better.
6. Saute the onions well and add to the batter and mix well along with chopped coriander leaves.
7. Grease a dosa tawa with little oil, pour the batter to form a circle like dosa, keep the flame to low and cover the tawa with a lid.
8. If cooked in high flame, it will not be properly cooked since the batter is thick.
9. Add oil on all sides, slightly lift the adai, if the lower portion has turned golden brown, flip the adai so that the top portion can be cooked.

10. Tasty Siru dhaniya Adai is ready.
11. Always serve hot with jaggery and sprinkle a little ghee.
12. Aviyal will be a perfect side dish for this Adai.
13. Also, any chutney variety or idli podi will also go well with Adai. But jaggery is a must to avoid gastric irritations.
14. Ginger chutney  goes well with this adai.

Note:

• The above adai batter can also be prepared with Idly rice instead of Millet varieties. Add 200g of idly rice and all the above procedures and ingredients are the same.
• Dosai can also be prepared by adding water to the batter. Dosas can be made by pouring the batter from sides to the centre as we do for rava dosai.
• The dosas will be crispy compared to thick adai

SIRU THAANIYA DOSAI / MILLETS DOSAI

INGREDIENTS:

            Thinai rice or Foxtail Millet – 100g

            Samai rice or Little millet – 100 g

            Varagu rice or Kodo millet – 100g

            Kudraivali or Barnyard millet – 100g

            Kambu or Pearl mittet – 50g

            Kezhvaragu or Ragi – 50 g

            Red rice – 100g

            Raw rice – 50g

            Fenugreek – 2 tsp

            Urad dhal – 250g

            Salt

METHOD:

1.    Soak Urad dhal and fenugreek separately and the other items separately for 1 to 2 hours.

2.    Wash the ingredients well before soaking because tiny sand particles and husk will be present. And also the soaked water can be used while grinding.

3.    Grind Urad dhal and fenugreek finer just as we grind for idly batter.

4.    Add the other items and grind along with urad dhal and grind together till smooth.

5.    Remove in a container so that there is space for fermenting.

6.    Add salt and  and mix well.

7.    Leave it to ferment for 6 to 8 hrs.

8.    Now the batter will be ready for making dosas.

9.    The same batter can be used for Kuzhipaniyaram varieties.

10. We add jaggery for sweet paniyarams.

11. Seasoning with mustard, cumin, urad dhal and adding onions and chilly, Kara Paniyaram can be made.

12. We can even add grated carrot, cabbage, capsicum to make the kara paniyaram more healthy.

Note:

            Now boiled varieties of millets are available in many stores. Boiled  millets are more healthier than raw millets.

Why to eat millets?

1. Millets are gluten free, rich in fiber and proteins.

2. Mostly they are grown organic without any pesticides and chemicals.

3.Millets are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest

4. Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes. Much suitable for diabetic patients and people who are hoping to reduce weight

5. Rich in source of minerals like iron, magnesium, phosphorous and potassium. Finger millet (Ragi) is the richest in calcium content, about 10 times that of rice or wheat. 

Millet Varieties:

English	Tamil	Hindi
Pearl millet	Kambu	Bajra
Foxtail Millet	Thinai	Kangni
Kodo Millet	Varagu	Kodra
Barnyard Millet	Kuthiraivali	Jhangora
Little Millet	Saamai	Kutki
Finger Millet	Kelveragu	Mandua
Sorgum	Cholam	Jowar

Method of Preparing DOSA BATTER( or Dosai in Tamil)

Ingredients:

Urid Dal = 1/2 cup

Idli rice = 2 and half cups

Raw rice = 1 and half cups

Fenugreek = 1 tsp.

Salt = to taste


Method:

Wash and soak urid dal for 2 hrs.

Wash and soak, Idli rice, Raw rice and fenugreek seeds for 3 hrs.

First grind the urid dal to a smooth paste and remove it from the grinder, and store it in a vessel. Now Grind the soaked Rice mixture to 90 percent (not fine paste).

Remove the batter and add it to urid dal batter and add salt.

Mix the batters together using hand only, because it helps in fermenting process. Ferment for 10 hours.

After fermentation, the batter rises to some extent, now mix well using a spatula ( or karandi), and refrigerate it. Batter is ready to make Crisp dosai.