Category Archives: Main Course

Recipe – Podi Masala Dosa

Recipe – Podi Masala Dosa

IMG_0300

Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 12-15 Dosas

Ingredients

For the dosa batter

  • Urad Dal (white lentils): 1/4 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Podi Masala

  • Peanuts: 2 Tablespoon
  • Chana Dal: 2 Tablespoon
  • Urad Dal: 2 Tablespoon
  • White Sesame seeds (Til): 1 Tablespoon
  • Dry Red Chili: 4
  • Hing: 1 pinch
  • Salt: 1 Teaspoon or as required

Others

  • Oil/ghee: as required for greasing

Method

For the dosa batter

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the Podi

  • In a small pan, in medium heat, dry roast the peanuts for 2 minutes.
  • Now roast the chana dal for 3 minutes.
  • Roast Urad dal for 3 minutes
  • Roast sesame seeds for 30 seconds
  • Roast dry red chili for 30 seconds.
  • Turn of the heat and transfer this to a bowl.
  • While it is hot, add hing and salt and mix well.
  • After 5 minutes, when the mix cools down, grind it to fine powder.

For the podi masala dosa

  • Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible.
  • Spread little podi masala in one side of the dosa.
  • Drizzle little oil over it and cook in medium flame until bottom part of dosa becomes golden. No need to flip. Roll it or fold it.
  • Serve hot with coconut chutney.
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Recipe – Chia Seeds’ Paratha

Recipe – Chia Seeds’ Paratha

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Prep Time: 15 mins

Cook Time: 16-18 mins

Serves: 8 Parathas

Ingredients

  • Whole wheat flour (Aata): 2 cups
  • Chia Seeds: 2 Tablespoon
  • Salt: ¼ Teaspoon
  • Water: As required
  • Ghee / Butter / Oil: as required to roast.

Method

  • Dry roast the chia seeds for 3-4 minutes. Grind it to coarse powder.
  • In a bowl, add wheat flour, chia powder and salt. Mix well.
  • Using water knead a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
  • Take the aata dough, divide into eight equal portions.
  • Roll out wheat balls to small discs, spread little ghee evenly on 2 side. Seal the edges in the middle and lightly roll out into thick paratha. Use dry flour while rolling, if required.
  • Heat a tawa. Once tawa is hot, place the rolled paratha on it. Flip it after 30 seconds. Apply some ghee or oil. Flip and apply ghee or oil. Now roast till both sides are done evenly.
  • Serve hot with curd or any curry.

Cook’s Note

  • You may use the ready-made chia seeds powder as well. No need to roast it, directly add in the dough.

Recipe – Tandoori Roti on Induction Cooktop

Recipe – Tandoori Roti on Induction Cooktop

IMG_9568

Prep Time: 35 minutes

Cook Time: 15-16 minutes

Serves: 8

Ingredients

  • Plain Flour (maida): 1 Cup
  • Wheat Flour (aata): 1 Cup
  • Warm Water: 1 Cup or as required
  • Salt: ½ teaspoon
  • Black seeds (kalonji / kala jeera): ¼ Teaspoon
  • Oil: 1 Tablespoon
  • Ghee / Butter: as required for greasing

Method

  • In a wide container, add the wheat flour, plain flour, salt, black seeds and ½ tablespoon oil. Mix well.
  • Using water knead a soft dough.
  • Add ½ tablespoon oil and knead again.
  • Cover the dough with a kitchen napkin. Keep it aside for 30 minutes.
  • Remove the cover. Knead the dough again.
  • Divide it into 8 equal portions and roll into balls.
  • Roll each ball into 6-inch diameter circle. Use dry flour while rolling, if required.
  • Brush water in one side of the circle.
  • Heat a Tawa in one cooktop and one fire proof wired rack on another cooktop. Keep both cooktops in high temperature. If you have only one cooktop, you may half cook all on tawa first, then cook again on wired rack.
  • Place the rolled roti on tawa. Using a tong, flip it after 30 seconds. Wait for 30 seconds again then flip it on the wired rack. Cook flipping every 5 seconds until roti is cooked well all around.
  • Take out on a plate or rolling board. Apply ghee/ butter as much you like.
  • Serve hot or keep them in a casserole for later use.

Recipe – Chili Cheese Dosa

Recipe – Chili Cheese Dosa

cheese dosa

Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 10 dosas

Ingredients

For the dosa

  • Urad Dal (white lentils): 1/4 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Stuffing

  • Grated Cheese: 1 cup (mozzarella or cheddar or anyone)
  • Bell pepper or capsicum: 1medium sized, finely chopped
  • Green chili: 1, finely chopped
  • Salt: ¼ teaspoon or to taste
  • Black pepper powder: ¼ teaspoon

Others

  • Oil: 3 tablespoon or as required for greasing

Method

For the dosa batter

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the stuffing

  • In a bowl, mix grated cheese, capsicum, chili, salt and black pepper powder. Toss it well.

For the chili cheese dosa

  • Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible.
  • Spread 2 tablespoon of the chili cheese masala in one side of the dosa.
  • Drizzle little oil over it and cook in medium flame until cheese melts and bottom part of dosa becomes golden. No need to flip. Roll it or fold it.
  • Serve hot with coconut chutney.