avarekalu dosa - Mochai Dosa - Surti papdi lilva Dosa

 Avarekalu Dosa is an  delicious Dosa recipe, using Avarebele(field beans). This Dosa is Made with Regular authentic Dosa batter  topped with Avarekalu Masala. This Dosa, is easy to make, if we have Normal Dosa Batter. Tawa Cooked Avarekalu is delectable.During Avarebele Mela Numerous Avarebele Recipes are Served. One Such Popular Recipe is Avarebele Dosa. 

 

                                                    Avarebele Dosa 

yields: 5 - 6 Dosas.

Recipe Cuisine:Karnataka.

Ingredients

Dosa batter - As Needed

Avarebele (Field Beans) - 2 Cups. (unpeeled).

Onion - 2.

Green Chillies - 4.

Ginger - 1 inch.

Coriander leaves - Handful.

Putnala Podi - to Sprinkle.( optional)

To Temper

Mustard seeds - 1/2 tsp.

Cumin seeds - 1/2 tsp. 

   Preparation

1. Soak the Fresh  field beans  for 4 to 5 hrs in water.Then the skin of  Field beans will becomes soft.Then, drain the water, & hold the beans between your hands, & press gently as shown in the picture, outer skin will come out, leaving the inner seed. similarly remove the skin for all seeds.

2. Take Handful of chanadal+  2 Red chillies + 2  crushed Garlic, Grind it to a little coarse Powder, Now Putnala Podi is Ready.

3. Chop onions, Ginger(finely),Green chillies, Coriander leaves(finely).

Method

1.Cook the avarebele with little water, in a vessel, till it is soft. I cooked in a pan, to retain its shape & colour.

2. Heat the oil, add mustard seeds.When it splutters, add cumin seeds. When it sizzles, add Ginger, saute for few minutes. Add Green chillies, saute till it turns slightly whitish.

3. Add onions,saute till it turns transparent, add cooked avarebele, saute for a minute, add needed salt, add finely chopped coriander leaves. Give a quick stir. Switch off the flame.Now Avarebele Masala is Ready.

Dosa Preparation

4. Heat the Tawa, when it is hot, Spread the dosa,(Not too thin), when we find little bubbles on surface of dosa, add Avareble Mixture on top of dosa, slightly press it with spachula.

5.  Then sprinkle Putnala Podi. Always cook in Medium low flame.Drizzle some oil.

6. When one side is cooked, flip the dosa Gently. Drizzle little oil. Cook in a Medium low flame, till Avarebele(field beans) turns Golden. 

7. Now Gently Remove from tawa & serve it with Chutney or have as such. 

Notes

1. Adding Putnala podi is optional. It enhances the flavour of  Dosa.

2. Instead of oil, you can drizzle Ghee.

3. Always use Fresh Avarebele for Good taste. 

Puli dosa - Pulusu Dosa

Pulusu  dosa is an authentic Vysyas Recipe. It is made with Raw rice, Jaggery & tamarind. Tangy taste of tamarind & mild sweet taste of jaggery makes the dosa, so tasty. I am the fan of this dosa. This is a soft crispy dosa , soft at centre & crispy at edges. My mother makes this dosa often. but here he don't like this dosa, so i make rarely. if we get spring onions, i make this dosa . This dosa tastes great with spring onions.

Puli Dosa

 Prep Time :  15   min. 

Cook Time : 2 -3 minutes per dosa

Recipe Category: Dosa Varieties

Recipe Cusine :Vysyas

yield:15  Dosa's.

Ingredients

Raw Rice - 2 cups.
Cooked Rice/left over Rice - 1 cup.
Red chillies - 7.
Tamarind - Big Amla size.
Jaggery - 2 tbsp.
salt - as Needed.
Spring onions (Green Part ) - 1/2 cup.[Optional]
chana dal - 4 tbsp.

To Temper

Mustard seeds -1/2 tsp.
oil - To temper.

Preparation

Soak the raw rice for 2 - 3 hrs, then grind it into a smooth paste.
Soak Chanadal seperately for 2 hrs.
soak Red chillies & Tamarind, half an hour before Grinding.

 Method

• Grind Soaked Raw rice into smooth batter with needed water & salt. Let the consistency be little thicker than rava dosa.

• Temper with Mustard seeds & add it to batter. Add chopped Spring onions  & Soaked chanadal to the batter, mix well. 

 

• Heat the tawa, when it is hot,take ladle of batter and pour it from the  edges, then fill the center part,as shown in the picture.Then drizzle some oil.

• Cook in medium flame, when it turns crisp at edges, flip the dosa.

• When it is cooked on both the sides remove it from tawa. 

   Notes

•  Instead of spring onions you can add  2 chopped big onions.
• you can also add 2 handful of coriander leaves.
• you Can add coconut, curry leaves,hing and jeera while Grinding, which gives nice flavour to dosa.
• Instead of Spring Onions, you can add drumstick leaves also.
• you can have butter,honey or Curd as sides.

Pizza Dosa - Veg Pizza Dosa - Pizza with Dosa Batter Base

Pizza Dosa is an Colourful & yummy dosa Recipe made with Idli Dosa batter & some Colourful toppings of your choice. I used  Onion,tomato,Capsicum,corn,Paneer & cheese as Toppings, with sprinkles of  Chilli flakes & oregano. if you have craving of pizza, using the batter you can make this dosa in ziffy. it is a kids friendly recipe. kids love a lot. 

Pizza Dosa 

 Prep Time :  10   min. 

Cook Time : 15 minutes.

Recipe Category: Dosa Varieties

Recipe Cusine :Indian

yield:2 Dosa's.

Ingredients

Dosa batter - 1 cup.

oil - to drizzle.

tomato sauce - for side.

Toppings

onion - 2 tbsp.

tomato - 2 tbsp.

capsicum - 2 tbsp.

sweet corn - 2 tbsp.

paneer - 10 small pieces.

oregano - 1/2 tsp.

chilli flakes - 1/4 tsp.

cheese - 5 tbsp.

Preparation

• Chop onions,tomato, capsicum finely.
• If frozen corn use it as such, else cook the corn.
• Chop the paneer into small cubes,
• Consistency of dosa batter should be, little thicker than normal dosa batter consistency.

Method

• Heat the tawa,when tawa is hot, add ladle full of batter,then add one more ladle on top of it. Don't spread the dosa, batter will automatically spread. if you want crust at the edges, just spread the dosa little.

• Then drizzle the oil. Now change the flame to medium low.

• Sprinkle  the chopped veggies,sweet corn & paneer  on top of the dosa.

• When 3/4 of veggies are cooked, top it with grated cheese. Cook it covered. When cheese melts, sprinkle oregano & chilli flakes. Remove from tawa .

• Cut the pizza into wedges using the pizza cutter or knife.

• Then place it in a serving plate, & serve with tomato sauce.

Notes

• if you want base of dosa to be thick, don't spread the dosa, it spreads by itself. if you want crust at the edges just spread the dosa a little.if you want thin crust pizza dosa, make the dosa thin.Spreading the dosa entirely depends upon your preference.
• I used tomato sauce as the sides. if you spread tomato sauce while making dosa, dosa becomes soggy.
• Adding toppings is based on your preference. you can also use potatoes,peas,carrots or mushrooms,but precook it before you top it.
• Add grated cheese when 3/4th of veggies are cooked, else if you add earlier veggies won't cook properly.

crispy Sabudana Dosa /saggubiyyam dosa/javvarisi dosa

Javvarisi dosa(sabbakki dosa) is prepared with Sabudana grains. They are a source of pure carbohydrate with very little protein, Vitamin C, calcium and minerals.we can prepare very delicious  and very crispy  paper like dosa with sabudana . It gives you a very different taste that you ever had.

Ingredients   
                                                               

idli Rice - 1 cup.

Sabudana - 1/2 cup.

Urad dal - 1/4 cup.

salt - for taste.

Method

Soak idli Rice,sabudana,urad dal overnight or 5 to 6 hrs.(soak sabudana seperately and Rice and urad dal seperately )

Preparation

• Grind the soaked  idli rice,sabudana(javvarisi),urad dal and salt to gether with needed water.(The consistency should be moderate like dosa batter  consistency).
• Ferment the batter for 12 hrs or overnight. Then start preparing Dosa's. you get very crispy Dosa's that u ever had.
• It serves very well with all types of chutneys and podi.
  

  

  
  
  For more  side dish visit:side dish for idli dosa

Spicy Cauliflower Masala Dosa - Gobi Masala Dosa - Cauliflower Roast - Gobi Dosa

Cauliflower Masala Dosa(Gobi masala Dosa)  is a type of Stuffed Dosa variety.Cauliflower is healthy and yummy veggie.Cauliflower is a heart healthy vegetable. This means it helps in maintaining the heart and the cardiovascular system.it is a rich source of fiber. This fiber helps in lowering our cholesterol levels.Cauliflower also helps us to lose weight. Cauliflower contains vitamin C which is a key element to burn fat. And it also contains folates which again help in weight loss. Now we learn to make healthy and yummy cauliflower dosa.

Cauliflower Dosa

 Prep Time : 20 min. 

 Cook Time :  20    minutes.                    
 Recipe Category:Dosa Varieties

Yield  : for 20  dosa's

Recipe Cuisine:Indian

Ingredients

Dosa batter - For making dosa's. 

oil for making dosa 
Dosa tawa.

For Making stuffing.

cauliflower - 1  big.

onion - 3.

tomato big - 4.

cumin seeds - 1/2 tsp.
Ginger garlic paste - 1 tsp. 
oil - to fry.


To Grind 

fennel seeds - 3/4  tsp.

coriander seeds - 1 tbsp.
Coconut - 1/3 cup.
Red chillies -8.
Turmeric powder - 1/8 tsp.
Roasted chanadal(chutney dal) - 1/4 cup.

Grind everything into a fine paste, with needed water.

   

Preparation

Cut the cauliflower into very  small  florets, wash and put them in hot water with a little salt and pinch of  turmeric  for 5-7  mins. Drain the water  and keep it aside.

Method(Gobi Masala Stuffing preparation)

• Heat the oil in a kadai/pan, add fennel seeds when it splutters, add chopped onions  add ginger garlic paste,saute till onions turns golden brown.

• Add tomatoes saute, till it turns mushy.
• Add  cauliflower florets, saute for 2 minutes, then add ground paste with needed water and salt.

• Let it boil well till the raw smell in it goes off, and it comes in the form of thick gravy consistency.

•  Finally garnish with fresh cilantro.

Dosa preparation

• Heat the tawa, pour a ladle of batter, and spread it in a cirular motion, drizzle some oil, when it is cooked weel,  spoon with Gobi masala stuffing.

•  Fold the dosa.Remove it from tawa.serve hot. if you want it with more brown and crisp, drizzle little oil, on folded dosa, and let it cook for few more  minutes.

Cauliflower Masala Dosa - Gobi Masala Dosa - Cauliflower Roast - Gobi Dosa By Gayathri, jun 30, 2013 Gobi Masala Dosa

Instant Rava Dosa Recipe (Using Wheat Flour)

Rava Dosa is a popular South Indian Recipe. This Rava dosa is made with wheat flour, rice flour and (bombay Rava)semolina.This recipe is a simple No Grind Dosa recipe.Fermentation is not necessary. Office Goers and bachelors can try this instant and tasty Recipe.

Instant Rava Dosa

Ingredients

Rice flour - 1/2 cup.
Wheat flour - 1/2 cup.
sooji(Rava) - 1/2 cup.
cumin seeds - 1 tsp.
pepper corns -1/2 tsp
Green chillies - 2.
curry leaves - 1 sprig.
coriander leaves - 1 tbsp (chopped)
salt - to taste.

Preparation

• chop curry leaves and green chillies  finely and keep it aside.

Method

• Take a Wide vessel, add Rice flour,Wheat flour, Rava,salt,Cumin seeds, pepper corns,chopped green chillies, and salt mix  with needed water, take care it should not have any lumps.Let it sit aside for minimum one hour.

Preparation

• After one hour, mix the batter well, add more  water and stir  well. The batter should be like butter Milk consistency, as shown in the picture, So that you get crispy Dosa's.

•  While pouring dosa fill the outer corner of the tawa , then fill inner gaps. If there is any gap remaining,  fill it with batter.drizzle some oil, when cooked on one side,flip the dosa, when both sides are cooked, remove it from tava. Serve hot with  any type of chutneys.                       

Bajra Dosa - Kambu dosai - sajjalu dosa - sajje dosa

Pearl Millet Dosa  is called  बाजरी (Bajri in Rajasthani, Gujarati and Marathi), ಸಜ್ಜೆ (Sajje in Kannada); கம்பு (Kambu in Tamil); बाजरा (Bajra in Hindi, Urdu and Punjabi) and సజలు (sajjalu in Telugu) and ("Kambam" in Malayalam) and বাজরা ("ba:jra:" in Bengali) wikipedia.Eating bajra provides us with disease fighting phytochemicals that lower cholesterol, antioxidants, plenty of fibre, 

folate, iron, magnesium, copper, zinc, vitamins-E and B-complex, thiamine, riboflavin and niacin. It is a gluten free grain. It is noted for its high iron content. This whole grain supports weight loss as the high fiber content leads to a feeling of fullness for a prolonged period of time. Now we learn to make nutritious Dosa.

Ingredients

Bajra(pearl Millet) - 1 cup.

Raw rice - 1/2 cup.

Idli rice - 1/2 cup

urad dal - 1/2 cup. ( can use black urad dal) 

Methi seeds - 1/4 tsp.

Preparation

Soak bajra,raw rice,idli rice  and urad dal  in a water, for minimum 4 hrs or overnight.

Method

• Grind everything into a smooth paste with needed water and salt.
• Ferment it, over night or 8 hrs. 
• Consistency of batter  should be like thin pourable consistency as shown in the picture.
• Spread like normal dosa.
• Drizzle some oil on it.

• When one side is cooked and turned golden, flip the dosa 

• When both sides are cooked and turned crisp at edges remove from tawa and serve hot.

•  It goes well with  all types of chutneys.

Kara Dosa - with left over rice - soft Karam Dosa - with left over rice - Kara Dosa with left over Annam

if you have rice leftovers, don't need to worry. you could make delicious, tasty and crispy kara dosa. This dosa is made with rice, toor dal, cooked rice and some spices.Adding rice gives additional softness to dosa.Now we learn to make crispy soft and tasty dosa.

Rice Kara Dosa

Ingredients

Raw Rice -1 cup.

cooked rice - 1 cup

Toor Dal- 1/2 cup.
fennel seeds - 1/4 tsp. 

cumin Seeds - 1/2 tsp.

pepper seeds - 1 +1/2  tsp.[35 to 40 in number]

curry leaves - 15.

tamarind - goosebery size

hing -1/4 tsp

Red chillies - 7.

salt - for taste.

Preparation

Soak Raw Rice and Toor dal together for overnight or 3  to 4 hrs.

Method

• Grind  soaked Raw Rice,Toor dal,cooked rice,cumin seeds,pepperseeds,curry leaves,tamarind,hing,Red chillies, fennel seeds  and salt to gether with needed water.

• As soon as you prepare the batter start preparing dosa's not necessary to ferment.[Consistency of batter should be moderate not too thicker or thinner].
• When tawa is heat, pour the ladle of  batter, from outside of tawa like a ring, then fill inner big gaps. drizzle some oil, when it is cooked on one side, and edges turns crisp, then  flip the dosa.When cooked on both the sides remove from tawa. 

Note

• you can chop the onions and add it to batter, to prepare dosa which gives additional taste to dosa.(optional).
• if you have drumstick leaves chop it and add to batter, before making dosa's. 

Instant Oats Dosa - Oats Dosa - How to make Instant Oatmeal Dosa

This oats Dosa is very instant and healthy. benefits of oats includes which  Provides high levels of fiber  low levels of fat, and high levels of protein.Stabilizes blood sugar and reduces risk of diabetes.Contains lignans which protect against heart disease and cancer.Contains unique antioxidants  beneficial for heart disease.Enhances immune response to disease.

 
Ingredients

Oats - 1 cup.

rice flour - 1/4 cup.

white sooji -1/4 cup.

curd - 2 tbsp

coriander leaves - fistful (chopped finely)

jeera - 1 tsp.

salt - for taste.

ginger - 1 inch (finely chopped)

green chillies - 1.

Preparation

• Dry roast the oats for 3- 4 minutes in kadai till you get aroma.Allow to it cool down and then powder it.

Method

• Take a mixing bowl add powdered oats,white flour,white sooji,  jeera, green chillies, chopped  ginger, salt,coriander leaves (cilantro) and  curd, then mix everything by adding water to prepare a batter. (I have added 2 + 1/2 cups of water)
• The consistency should be like thick butter milk consistency.

• While preparing dosa first fill the  corners , then  inner gaps with batter.(i.e Pour like rava dosa).

• Drizzle some oil, when one side is cooked and it turns crisp at the edges, flip the dosa, when both sides are cooked remove it from tawa.  serve hot with any kind of chutneys.

Kambu adai(pearl Millet) - Bajra adai - Sajjalu adai - Sajje Adai

Bajra adai(kambu adai) is simple and  very healthy adai.Eating bajra provides us with disease fighting phytochemicals that lower cholesterol, antioxidants, plenty of fibre, folate, iron, magnesium, copper, zinc, vitamins-E and B-complex, thiamine, riboflavin and niacin.Now we learn to make kambu adai.  

Ingredients

Bajra(pearl Millet)/kambu -  1 cup.

idli rice - 1 cup.

toor dal - 1/2 cup.
poha - handful.

red chillies - 10.

tamarind - small goosebery size.

cumin seeds - 1/2 tsp.

pepper seeds - 40 seeds  
salt - for taste.
hing - generous pinch
curry leaves - 10.
coconut - 4 tbsp.
 
Preparation

• soak idli rice,  toor dal  and poha to gether for 4 to 5 hrs.
• soak kambu(pearl millet) seperately for 4 to 5 hrs.

Method

• Grind soaked idli rice,toor dal,poha  and kambu together  along with that, add all other  items mentioned  in ingredients section such as red chillies,hing,cumin,pepper seeds,salt,tamarind,coconut,  together to a  fine batter with needed water.
• Fermentation is not necessary. consistency should be some what moderate, like adai batter.you can prepare this  adai instantly.

• Heat the tawa/griddle, take a ladle full of batter and spread it in the centre like circular disc as we prepare normal adai.drizzle some oil over it.toast it until both the sides are cooked.Then remove from tawa and serve hot.

• Also visit my sajjalu paddu(bajra paniyaram),and  dosa &adai varieties