Plain Dosa
Ingredients:
Urad dal or urad gota – 1 cup
Long grain rice – 2 cups
Parboiled rice – 1 cup
Methi seeds – 1 tbsp
Salt to taste – 2 tbsp
Preparation:
Soak Urad dal plus methi seeds, long grain rice, and parboiled rice in water for 4 hours separately. Grind
those separately into smooth paste and mix well. Allow it to ferment for upto 12 hours. In winter, warm the
oven for five minutes and then keep the batter in it to ferment. When you want to make dosa, add salt and
mix well. This is the dosa batter.
Heat the skillet and apply sesame oil. Using a round-bottomed spoon put about 1cup of the dosa batter on
it and spread it as a thin round shaped wrapper. Gets brown in about 10 to 15 sec. Turn it to the other side
to cook for 10 sec. Remove it and continue the same with the rest of the batter.
Serve with sambar and chutney.
Makes about 20 – 25 dosas.
Idli
Note: Idli maker (contains a steaming vessel and idli plates) is needed to make idli
Ingredients:
Urad Gota or urad dal – 1 cup
Parboiled rice – 3 cups
Long grain rice = 1/2 cup
Salt – 1 tbsp (to taste)
Sesame Oil – ½ tbsp
Preparation:
Soak urad daal or gota, parboiled rice, and long grain rice separately in water for about 4 hours. Grind
urad daal and long grain rice into a smooth paste, adding water. Keep aside. Now grind the para boiled rice
to get semi-smooth (coarse) paste. Mix with the urad daal paste. Add salt and allow it to ferment for upto 12
hours. In winter, warm the oven for five minutes and then keep the batter in it to ferment.
Apply little oil to each of the idli mold of the plates. Fill the idli molds with the fermented idli batter. Place the
idli plates in a steaming vessel and steam for upto 15 minutes (approx). Remove idlis with the edge of a
knife and serve with sambar, chutney and butter.
Note: Now a days, Idli rawa is available in the market. If this is used, for 1 cup of urad dal, use 3 cups to
this rawa. Mix the batter and follow the above steps.
Makes about 30 – 35 idli.
Upma
Ingredients:
Sooji Coarse – 2 cups
Oil - 2 tbsp
Ghee - ½ tbsp
Mustard seeds - 1 tsp
Chana daal - 1 tsp
Urad daal - 1 tsp
Cashews (broken) – ¼ cup
Ginger root – 1 tsp (chopped)
Green Chili – 2 (chopped)
Curry leaves – 10 to 15 leaves
Salt – to taste - 1 tbsp
Preparation:
Dry fry sooji in a pan until it starts to turn brown. Remove from the pan and keep sooji aside. Heat oil in the
pan. Add chana dal, cashews, urad dal and mustard seeds. Fry until it turns brown and when the mustard
seeds start crackle, add green chili, ginger root, and curry leaves. Fry until it starts turning brown. Add
about 3 cups of water. Now, add salt. Allow it to boil. When it starts boiling add the sooji and mix well.
Let it cook on low heat for 5 minutes. Add ghee and mix well. This is plain upma. Servings – 4 to 5
Coconut Chutney
Ingredients:
Coconut – 2 cups (shredded fresh or dry)
Dry red chilies – 6 to 8 chilies
Hing powder – ¼ tsp
Chana dal – ½ cup
Urad dal – ¼ cup
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Cooking oil – 1 tbsp
Salt – 1 tbsp (to taste)
Tamarind (seed less) – 1 medium lemon size
Cilantro leaves – ¼ cup (chopped)
Preparation:
Heat the oil in a pan. Add chana dal, urad dal, cumin seeds, and mustard seeds. When the mustard seeds
start crackle, add red chilies and hing powder.
Grind this fried mix with coconut, tamarind, salt, and cilantro by adding water to get thick smooth chutney.
This chutney is good for serving with Dosa, Idli, Upma, Urad Wada, and plain steamed rice.
Masala Dosa
This is Dosa stuffed with seasoned mashed potato and coconut chutney.
For making dosa batter, please follow the above recipe for plain dosa.
For making coconut chutney, please follow the above recipe.
For making Potato filling:
Ingredients:
Potatoes – 4 large
Chopped onions – 2 cups
Chopped green chilies – 2 tbsp
Chopped ginger root – 1 tbsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves - 10
Turmeric power – ¼ tsp
Cooking oil – 2 tbsp
Salt – 1 tbsp (to taste)
Cilantro leaves – ¼ cup (chopped)
Preparation:
Boil potatoes. Let those cool down. Peel and smash them.
Heat the oil in a pan. Add chana dal, urad dal, cumin seeds, and mustard seeds. When the mustard seeds
start crackle, add chopped chilies, ginger, curry leaves and onion. When onion is golden brown, add
smashed potatoes, salt and turmeric powder. Mix well and let it cook for 5 min. on low heat. Garnish it with
cilantro leaves.
For making Masala Dosa
Heat the skillet and apply sesame oil. Using a round-bottomed spoon put about 1cup of the dosa batter on
it and spread it as a thin round shaped wrapper. Gets brown in about 10 – 15 sec. Turn it to the other side
to cook for 5 sec. Remove it from the pan and place it in a dinner plate. Spread about 1 spoon full of
coconut chutney on one side of the dosa and put about ½ cup potato filling in the middle and fold both sides
to the middle.
Urad Wada
Ingredients:
Urad daal - 1 cup
Cumin seeds – 1 tsp
Chopped Green Chilli - 1 tsp
Chopped ginger roolt – 1 tsp
Chopped Onion – 1 cup
Cilantro leaves – ½ cup(chopped)
Oil for deep fry
Salt to taste
Preparation:
Soak urad daal in water for upto 3 hours. Grind urad dal and cumin into a smooth, thick paste. Add green
chilli, ginger, cilantro, onion, and salt. Mix well. Heat oil to deep fry. Take one lime-sized batter and make
into round ball. Press it to flatten, then make a small hole in the middle and carefully drop it into the heated
oil. Cook/Fry it until golden brown. Serve with sambar and chutney.
Makes about 10 –12 wada.
Ingredients:
Urad dal or urad gota – 1 cup
Long grain rice – 2 cups
Parboiled rice – 1 cup
Methi seeds – 1 tbsp
Salt to taste – 2 tbsp
Preparation:
Soak Urad dal plus methi seeds, long grain rice, and parboiled rice in water for 4 hours separately. Grind
those separately into smooth paste and mix well. Allow it to ferment for upto 12 hours. In winter, warm the
oven for five minutes and then keep the batter in it to ferment. When you want to make dosa, add salt and
mix well. This is the dosa batter.
Heat the skillet and apply sesame oil. Using a round-bottomed spoon put about 1cup of the dosa batter on
it and spread it as a thin round shaped wrapper. Gets brown in about 10 to 15 sec. Turn it to the other side
to cook for 10 sec. Remove it and continue the same with the rest of the batter.
Serve with sambar and chutney.
Makes about 20 – 25 dosas.
Idli
Note: Idli maker (contains a steaming vessel and idli plates) is needed to make idli
Ingredients:
Urad Gota or urad dal – 1 cup
Parboiled rice – 3 cups
Long grain rice = 1/2 cup
Salt – 1 tbsp (to taste)
Sesame Oil – ½ tbsp
Preparation:
Soak urad daal or gota, parboiled rice, and long grain rice separately in water for about 4 hours. Grind
urad daal and long grain rice into a smooth paste, adding water. Keep aside. Now grind the para boiled rice
to get semi-smooth (coarse) paste. Mix with the urad daal paste. Add salt and allow it to ferment for upto 12
hours. In winter, warm the oven for five minutes and then keep the batter in it to ferment.
Apply little oil to each of the idli mold of the plates. Fill the idli molds with the fermented idli batter. Place the
idli plates in a steaming vessel and steam for upto 15 minutes (approx). Remove idlis with the edge of a
knife and serve with sambar, chutney and butter.
Note: Now a days, Idli rawa is available in the market. If this is used, for 1 cup of urad dal, use 3 cups to
this rawa. Mix the batter and follow the above steps.
Makes about 30 – 35 idli.
Upma
Ingredients:
Sooji Coarse – 2 cups
Oil - 2 tbsp
Ghee - ½ tbsp
Mustard seeds - 1 tsp
Chana daal - 1 tsp
Urad daal - 1 tsp
Cashews (broken) – ¼ cup
Ginger root – 1 tsp (chopped)
Green Chili – 2 (chopped)
Curry leaves – 10 to 15 leaves
Salt – to taste - 1 tbsp
Preparation:
Dry fry sooji in a pan until it starts to turn brown. Remove from the pan and keep sooji aside. Heat oil in the
pan. Add chana dal, cashews, urad dal and mustard seeds. Fry until it turns brown and when the mustard
seeds start crackle, add green chili, ginger root, and curry leaves. Fry until it starts turning brown. Add
about 3 cups of water. Now, add salt. Allow it to boil. When it starts boiling add the sooji and mix well.
Let it cook on low heat for 5 minutes. Add ghee and mix well. This is plain upma. Servings – 4 to 5
Coconut Chutney
Ingredients:
Coconut – 2 cups (shredded fresh or dry)
Dry red chilies – 6 to 8 chilies
Hing powder – ¼ tsp
Chana dal – ½ cup
Urad dal – ¼ cup
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Cooking oil – 1 tbsp
Salt – 1 tbsp (to taste)
Tamarind (seed less) – 1 medium lemon size
Cilantro leaves – ¼ cup (chopped)
Preparation:
Heat the oil in a pan. Add chana dal, urad dal, cumin seeds, and mustard seeds. When the mustard seeds
start crackle, add red chilies and hing powder.
Grind this fried mix with coconut, tamarind, salt, and cilantro by adding water to get thick smooth chutney.
This chutney is good for serving with Dosa, Idli, Upma, Urad Wada, and plain steamed rice.
Masala Dosa
This is Dosa stuffed with seasoned mashed potato and coconut chutney.
For making dosa batter, please follow the above recipe for plain dosa.
For making coconut chutney, please follow the above recipe.
For making Potato filling:
Ingredients:
Potatoes – 4 large
Chopped onions – 2 cups
Chopped green chilies – 2 tbsp
Chopped ginger root – 1 tbsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves - 10
Turmeric power – ¼ tsp
Cooking oil – 2 tbsp
Salt – 1 tbsp (to taste)
Cilantro leaves – ¼ cup (chopped)
Preparation:
Boil potatoes. Let those cool down. Peel and smash them.
Heat the oil in a pan. Add chana dal, urad dal, cumin seeds, and mustard seeds. When the mustard seeds
start crackle, add chopped chilies, ginger, curry leaves and onion. When onion is golden brown, add
smashed potatoes, salt and turmeric powder. Mix well and let it cook for 5 min. on low heat. Garnish it with
cilantro leaves.
For making Masala Dosa
Heat the skillet and apply sesame oil. Using a round-bottomed spoon put about 1cup of the dosa batter on
it and spread it as a thin round shaped wrapper. Gets brown in about 10 – 15 sec. Turn it to the other side
to cook for 5 sec. Remove it from the pan and place it in a dinner plate. Spread about 1 spoon full of
coconut chutney on one side of the dosa and put about ½ cup potato filling in the middle and fold both sides
to the middle.
Urad Wada
Ingredients:
Urad daal - 1 cup
Cumin seeds – 1 tsp
Chopped Green Chilli - 1 tsp
Chopped ginger roolt – 1 tsp
Chopped Onion – 1 cup
Cilantro leaves – ½ cup(chopped)
Oil for deep fry
Salt to taste
Preparation:
Soak urad daal in water for upto 3 hours. Grind urad dal and cumin into a smooth, thick paste. Add green
chilli, ginger, cilantro, onion, and salt. Mix well. Heat oil to deep fry. Take one lime-sized batter and make
into round ball. Press it to flatten, then make a small hole in the middle and carefully drop it into the heated
oil. Cook/Fry it until golden brown. Serve with sambar and chutney.
Makes about 10 –12 wada.
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