Kai kuthal Arisi Dosa/ Hand Pound Rice Adai Dosa

Hand pound Rice (kai kuthal arisi in Tamil), on the other hand is a rice whose husk has been removed by using a stone grinder or a stone apparatus similar to a mortar and pestle. It is minimally polished (low glycemic index, similar to brown rice) but still retains most of its nutrients.

Adai is a one of the perfect South Indian multigrain breakfast/Dinner.  Very filling and spicy. Usually it’s made with parboiled rice. I replaced the rice Kaikuthal Arisi, with all the dals and addition of Lentils make it perfectly healthy.

Here you go the Nutritious and healthy Dosai.

  

Preparation        5 Minutes

Soaking Time      30 Minutes

Cuisine                South Indian

Serves                 3 nos.

Ingredients:

Kaikuthal Arisi       1  Cup

Chenna Dal              1 Tablespoon

Tovar Dal                1 Tablespoon

Urdh Dal                 1 Tablespoon

Black Pepper corns  1 Teaspoon

Red Chillies              6-7 nos( Your Spice Level)

Curry Leaves            few

Grated Ginger           1 Teaspoon

Hing                          1 Teaspoon

Salt                           To Taste

Oil                              For Making Adais

  

Method:

• Mix all dals ,  rice, curry leaves, peppercorns, Red chillies, , Hing and Salt.

• Grind coarsely in the Blender/Mixie.
• Take  a  basin, add the grounded flour,Grated Ginger  add 1 tablespoon of yogurt in it.
• Add enough water and mix it well and make a Adai batter.
• The batter should not be in too running. Just leave it for 3o minutes.
• There is no fermentation required for this recipe.
• Heat a dosa tawa.
• pour 2 ladle of batter and spread in a circular motion. Spread carefully from the center
• Spread 1 tsp. of oil around the Adai, Drizzle some oil in the center.
• Cook in medium flame for a less than a min. Cook both sides.
• Serve it hot with chutney of your choice.

 Notes:

• You can add ¼ cup brown rice in the recipe
• Sprinkle some water in tawa before making each dosa, as you cannot spread the batter if the tawa is very hot.
• This is just the basic version of making Adai, you can add other dals like green gram, horse gram.
• Grate veggies like carrot, cabbage and add while cooking to make it healthier.
• You can store the flour for future use.

510:Green Moong Sprouts Dosa Without Rice/Sprouted Green Moong Bean Dosa Without Rice

The sprouted moong, which is a concentrated source of vitamins, proteins, minerals and active enzymes, gives a healthy punch to this dosa. It is filling, vegan and gluten free. You can make these Dosas even more nutritious by adding paneer, greens and seasonal vegetables like carrots, beetroots and roll it like a wrap. No fermentation needed. 🙂

Ingredients:

Sprouted Green Moong Dhal     3 Cups

Grated Ginger                         2 Tablespoon

Green Chillies                          4 Nos.

Cumin seeds                          ½ Teaspoon

Chopped Spinach                    ¼ cup

Chopped Mint leaves               1 Tablespoon

Chopped coriander leaves        1 Tablespoon

Asafetida Powder                    ½ Teaspoon

Salt                                       To Taste

Vegetables oil   for Dosa         As required

Method:

How to Sprout Moong bean?

• Wash and soak the bean overnight. Morning drain them completely.
• Tie them in a muslin cloth.  Keep it in the bowl and close it with the lid, and keep it in a warm, dark place.
•  Leave the Moong Beans for 2 days checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
• Prepare the Moong beans for eating by placing them in a covered container in the refrigerator until you are ready to use them.

For Batter:

• Grind  all above ingredients together, grind it slightly coarsely. Now Batter is Ready.
•  
  

For Making Dosa:

• Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
• Drizzle a teaspoon of oil on the edges of the Dosa and cook both sides till the bottom of the Dosa is golden brown.

• Transfer it to a serving plate and enjoy it with your favorite Chutney, Sāmbhar, and Milaghaipodi.

464 : Pav Bhaji Masala Dosa

Food is what binds people and communities. Every region in India has a delicacy that is native to their area and therefore special. However, sometimes that delicacy is adapted by people across the country to be devoured in their local flavor by adding ingredients according to their convenience, availability and preference. Pav Bhaji Masala Dosa is a classic example.

Pav Bhaji Masala Dosa is a famous street food of Mumbai. Pav-Bhaji Dosa of Annand Dosa in Vile Parle is very famous one. Their Dosa is lavishly smeared with butter .Ever since I make this regularly. I don’t have the heart to be lavish with butter…somehow the low Cal stuff suits the health better. Basically, if you have left over Pav bhaji  and left over idli-dosa batter then you can make this dosa recipe and you will get to taste Pav bhaji as well as dosa. If you have not tasted this dosa before, please do not bother just believe me and try the recipe immediately. I am sure you will be very happy with the unique taste of it and enjoy it like I do.

Ingredients:

Dosa Batter                                    1 cup (See the link)

Left over Pav BhajiMixture               1 cup ( see the link)

Ghee mixed with oil                        2 Tbsp.

Chopped Coriander                         2 Tbsp.

Method:

• Make the tawa ready for making dosa, keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " dosa. Sprinkle some oil on the sides and on the top and cover it with the lid.

• Add the Pav Bhaji in the center of the dosa. Spread the Pav bhaji evenly on the dosa. Sprinkle a little water over the dosa so that it does not stick to the pan. Sprinkle  few coriander leaves over the dosa.

• Now fold the dosa and serve it hot.

 Note:

• Serve the Pav bhaji dosa hot or else it will become soggy if you keep it for long.

444: Variety of Dosas - Indian Crepe Varieties

Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states.It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Myanmar, Nepal, Malaysia and Singapore.

If you are one among those food lovers who want to try different varieties of dosa, then be happy to know that you have too many options. This traditional food has been the favorite of all those who love cooking. Dosa offers a variety of recipes that will make it entirely different from one another. Experts who are in the cookery field say that it is possible to make even more than 100 varieties of dosa by adding, mixing or changing different ingredients.

Try this simple and easy variety of dosa recipes. I will update this page constantly, whenever I add a new dosa recipe. This dosais  will make you to enjoy eating till your plate is empty. 

                                                       Dosa Batter    
      

                                                   

Dosa Variety (Please click here to see the Recipes)

   

                              

Mysore Masala Dosa

Mysore is a southern city in the state of Karnataka, India. Closely located to the state capital Bangalore, it is the second largest city of the state.  Mysore has also lent its name to popular dishes like Mysore Masala Dosa, Mysore Rasam,Mysore Bonda and Mysore Pak. The difference between regular masala dosa and Mysore Masala Dosa   is the Red chutney which is spread thinly over the dosa before the potato curry is laid over it .The inner part of this dosa is liberally smeared with ghee or butter, over which a layer of red chutney is spread and then masala is filled. So, here is the recipe for Mysore masala dosa

For  Dosa Batter

Raw Rice                  1 cup

Idli Rice                   1 cup 

Urad Dal                   ¾ cup

Channa Dal               3 Tbsp.

Toor Dal                    2 Tbsp.

Fenugreek Seeds-       ½  tsp.

Poha (Beaten Rice)      2 Tbsp.

Sugar                         1 tsp

Salt                          - To taste

 Method

• Soak ingredients for at least 5 hrs.
• Wash phova and grind along with soaked ingredients to a thick dosa batter, slightly thinner than Idli batter.
• Allow to ferment at room temperature for overnight.
• Add sugar and salt to taste. Mix well and keep aside.

For Potato Masala:

Potatoes                             10 no

Green chilies                        4 no

Jalapeno                             1 no (optional)

Curry leaves                        1 stem

Turmeric powder                 ¼ tsp.

Grated ginger                     1 tsp.

Chopped cilantro                   2 tbsp

Salt                                   to taste

Seasonings:

Oil                                   1 tsp.

Cumin seeds                     ¼ tsp.

Method of Potato masala

• Pressure cooks the potatoes. Drain and remove skin and mash it. Set aside.
• Heat a sauce pan over medium heat, heat the oil. Add the cumin seed, when it sputtering, lower the heat add the turmeric, ginger, curry leaves and sauté for one minute.
• Add the potatoes, salt mix well and simmer on low for 2 minutes.
• Mix in the chopped cilantro. 

For Red Chutney

Oil                                   1 Tsp.

Long red chilies –             6 no.

Tamarind                       - cherry size ball

Roasted Channa Dal        - A Fistful

Salt                                  To Taste.

Method:

• Roast dry long chilies on a hot tawa/griddle with little oil.
• Grind the chillies along with other ingredients to a smooth thick paste using little water.

For Coconut Chutney

Grind 6 tbsp. of coconut with chutney dhal, ginger, and salt.  Keep aside. Season with mustard seeds

 

Masala Dosa Ingredients:

Dosa Batter

Potato Bhaji

Red Chutney

Fresh unsalted Butter

Ghee mixed with vegetable oil

Method:

• Heat the dosa griddle/ tawa. Simmer the stove. Pour 2 ladle of  batter in the middle of the griddle and spread it in circular way(Spread the batter as thin as possible) Consistency is important.
• Spread 1 tsp of ghee  mixed oil around the dosa and cook till reddish at the bottom.
• Smear the dosa with 1 Tsp of red chili chutney& Coconut chutney
• Now put the potato filling in the middle. 

• Spread oil with a spoon on all the sides and slowly fold the dosa from one side.
• Once done, remove from flame and transfer it to a plate.
• Follow the same steps to make more dosas. Dribble ½ tsp of butter on top of the dosa .
• Mysore masala dosa is ready to be served.
•  Enjoy with coconut chutney and sambhar.

See My other Recipes:

Mysore Rasam

Mysore Rasam Powder

Mysore Bonda

Mysore Pak

Nine Lentils Dosa/Nava Dhania Dosai

Mixed lentils dosa is a quick and easy dish which is rich in proteins. Enjoy the simple healthy dosa recipe from my Madappalli. Here you go

Ingredients

Green gram (Pachai Payaru)            3 tbsp.

Black dal    (Urdh dal)                    3 tbsp.

Chickpea (Garbanzo)                      3 tbsp.

Toovar dal                                    3 tbsp.

Soya beans                                   3 tbsp.

Split Green peas                            3 tbsp.

White corns                                  2 tbsp.

Horse Gram                                    2 tbsp.

Raw Rice                                      ¼ cup

Brown Rice                                   ¼ cup

Green chilies                                 3 no.

Red chilies                                    5 no.

Grated ginger                                2 tbsp.

Curry leaves                                  few                   

Coconut                                       2 tbsp.

Asafetida                                     1 tsp.

Salt                                             to taste.

Oil                                               for dosa.

Method

•  Wash and soak all lentils and rice together for overnight.
•  Next day, drain it and grind it with ginger, red chilies, curry leaves, green chilies, Asafetida, coconut and salt together. Grind it slightly coarsely.
• Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
• Drizzle a teaspoon of oil on the edges of the Dosa and cook both sides till the bottom of the Dosa is golden brown.
• Transfer it to a serving plate and enjoy it with your favorite Chutney, Sāmbhar, and Milaghaipodi.

Oats and green gram dal Dosa (Without Rice)

Starting out your day with a blood sugar stabilizing food such as oats may make it easier to keep blood sugar levels under control the rest of the day, especially when the rest of your day is also supported with nourishing fiber-rich foods.  You want to know more about Eating Oats benefits see here http://www.eatmoreoats.com/health.html

	Steel cut oats	Old-fashioned oats	Quick oats
Description	Also called Irish or Scotch oats, these are cut, not rolled. They look like chopped up rice, take the longest to cook, and have a slightly chewy consistency.	Sometimes called rolled oats, these look like flat little ovals. When processing these oats, the kernels are steamed first, and then rolled to flatten them. They take longer to cook than quick oats, but are quicker than steel cut oats.	Also called instant oats, these oats are pre-cooked, dried, and then rolled. They cook in a few minutes when added to hot water, and have a mushy texture.

Moong beans (Green gram) have numerous nutritional benefits as other beans such as lime beans, and pinto beans.

Health Benefits are:

Helps weight loss, Lowers cholesterol levels, Promote heart health, Contain anti-cancer properties, . Prevent age related muscular diseases and Provides resistance against infectious diseases.

Oats &Green gram dal Dosa is a great healthy, high fiber option to regular Dosa .Oats dosa is nutritious and is highly beneficial to those with high sugar levels. This is diabetic friendly recipe.

Ingredients:

Moong dal/ split green gram             1 cup

Old Fashioned oats/Rolled Oats       1 cup

Green chili                                    4 no.

 Grated Ginger                              2 tbsp.

Chopped curry leaves                     few.

Asafetida                                    ½ tsp.

Salt                                           to taste.

Oil                                            as required.

                                                                                                             

Method:

• Wash and soak the green gram dhal in hot water for 5 hours. Drain excess water. Keep aside.
• Wash and soak the oats for  30 minutes.
• Grind it to a smooth paste along with green gram, green chilies, asafetida, ginger, curry leaves and salt.
• The consistency of a batter should be neither thick nor very thin; it should be like a idli batter.
• Heat the dosa pan, pour the batter and spread it from the center. Pour a tsp. of oil over the edges.
• When one side is cooked well, flip over to the other side. If necessary, add little oil over the edges, and remove when it is fully cooked.
• Serve with coconut chutney and Sāmbhar.

Tips:

• If you like spicier dosa, add   more Green chilies.
• For more flavor, cut some carrot, coriander, mint leaves and mix with batter. Then make dosa as said above. It will give a different taste.

Quinoa Adai

Quinoa is a fantastic grain—high in protein, gluten-free, and a great source of fiber. Quinoa has become very popular these days due to its health benefits. I already posted Quinoa Uppuma, Quinoa Bisi Bela Bath recipes. Here you go the Nutritious and healthy adai.  This is the perfect food for weight loss, because of its low fat content and high fiber and protein.

Ingredients:

Parboiled rice            ¼ cup

Brown rice                 ¼ cup

Quinoa                      ½ cup

Split Green peas         ¼ cup

Tuvar dal                   ¼ cup

Chenna dal                 1/8 cup

Moong dal                  1 tbsp.

Red chilies                  10 no.

Grated ginger              2 tbsp.

Asafetida (Hing)          1 tsp.

Curry leaves                few

Salt                           to taste.

Oil                           2 tbsp ( For making adai)

Method:

• Soak rice , dhals ,quinoa and red chilies together for 5 hours.
• Drain it and grind it with ginger, red chilies, curry leaves, Hing and salt together.
• Grind it slightly coarsely.
• Now adai batter is ready. You don’t have to ferment the batter.
• Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
• Spread 1 tsp. of oil around the adai and cook both sides.
• Serve with Sāmbhar and Chutney.

Note : My other Adai Recipes are Keerai Adai, Adai

Tovar Dhal Dosa/ Yellow Split Peas Crepe

Thin, crisp dosas made of Tovar dal and rice. This dosa is delicious and healthy.

Ingredients:

Rice                                         1 cup

Tovar dhal                                ½ cup

Fresh grated coconut                  ½ cup

Grated ginger                              2 tbsp

Chopped curry leaves                   2 tbsp

Red chillies (Byadgi)                     4 no

Crushed black pepper                   ½ tsp.

Cumin seeds                                ½ tsp.

Asafetida                                     ½ tsp.

Chopped cilantro

Salt                                             to taste.

Oil                                               as required.

Method:

• Soak rice and dhal together for 5 hours. Soak red chilies separately.
• Drain it and grind it with ginger, red chilies, curry leaves, Asafetida, coconut and salt together. Grind it slightly coarsely.
• Add crushed pepper, cumin seeds, chopped cilantro in it and mix well.
• Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
• Drizzle a teaspoon of oil on the edges of the Dosa and Cook  both sides till the bottom of the Dosa is golden brown.
• Transfer it to a serving plate and enjoy it with your favorite Chutney,sambhar, Milaghaipodi.

Wheat Dosa( Gothumai Dosai)

A very simple and nutritious dosa in whole wheat flour. “Wheat Dosa" is one of the popular dosa varieties and it is quick to make as like the usual dosa. This dosa does not require fermentation or prior prep – an instant dosa. This dosa is very good for diabetic patients.

Ingredients;

Wheat flour                           - 2 cup

Rice flour                              – ½ cup

Rava                                     – 1 tsp.

Finely chopped green chilies      – 1 tsp.

Chopped curry leaves               – 1 tsp.

Grated Ginger                          – 1tbsp

Hing                                      – 1 /4 tsp.

Jeera                                       1 tsp.

Salt                                         to taste

Water                                      – for mixing

 Method:

• Mix all above ingredients together.
• The batter should be watery. Make sure there are no lumps.
• Heat the griddle, spread the batter gently in a circular form, drizzle 1 tsp. of oil.
• This dosa take a little longer to cook than the normal dosa.
• And gently flop to the other side and drizzle oil and cook until it turns brown.
• Tasty and healthy wheat dosa is ready.
• Serve hot with chutney and Sāmbhar.