Masala Dosa

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, and spices. It wraps the dosa around potato curry or sabji.

Before it was invented, plain dosa was served with potato curry  without onions in a separate cup. During a shortage of potatoes method was created in which potato was mashed and sautéed with onions together with other spices. This was then placed inside the dosa instead of in a separate cup in order to hide the onions, which are not eaten by orthodox Hindus and Jains. This came to be known as "Masala dosa", from the sautéing of spices (masala) during the preparation of the bhaji.[ http://en.wikipedia.org/wiki/Dosa}

There are varieties of dosa available in the hotels. But if you ask me, nothing can beat the old classic, 'Masala Dosa'. Masala Dosai is the favorite for many not only in Tamil Nadu but throughout India and even indeed popular all over the world .Paddy loves it.

  Ingredients

Dosa Batter                       2 cups

Potato Masala

Ghee                                4 tbsp

Coconut chutney

 For Coconut chutney: Grind 6 tbsp of coconut with chutney dhal, ginger, and salt.  Keep aside.

For Dosa Batter:  Masala dosa is made with the same batter and technique as the plain dosa but has stuffing  of chutney and potato curry.  Please see my previous Dosai recipe.

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                   2tbsp

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.
• Now Potato masala is ready for stuffing g. Set aside.
  
  
  

  

  Potato Masala

  
  

To prepare the Masala dosa: 

• Follow my dosa recipe for cooking the dosa  until underside of the dosa has a golden red color.
• Reduce the heat and spread 1 tsp of chutney evently  over the top of the dosa
• Then  spread 2 tbsp of potato  curry over the half of the dosa.
• Roll it like cylinder shape.
• Dribble ½ tsp of ghee mixed oil on top of the dosa and serve immediately. 

Note:

• Some people prefer serving the chutney on the side, but I like it cooked inside the dosa.
• Instead of chutney ,  you can spread Milghai powder (Gun powder) over the top of the dosa.

Masala Dosa

 

Vegetable Uthaappam

 Uthaappams are delicious - plain or with your choice of vegetables. Follow my previous Uthaappam recipe and add your choice of vegetables to the batter just before cooking.
Here I am showing you carrot Uthaappam.
Ingredients:

Idli Batter (See the link)                    2 cups

Oil                                                 4 tsp.

Grated carrots                                 1 cup

Chopped green chilies                      2 tsp

 Chopped Tomatoes                        ¼ cup

Grated ginger                                1 tsp.

Chopped coriander leaves               1 tsp.

Chopped curry leaves                     2 tsp.

Method:

• Mix all chopped & grated vegetables, chilies together and keep aside.
• Heat the griddle, spread the batter gently in a circular form, drizzle 1 tsp. of oil and cook for few seconds and spread the vegetables over it.
• And gently flop to the other side and drizzle oil and cook until it turns brown.
• Serve hot with chutney and Sāmbhar.

Here  some ingredients suggestions:
Hot Chili Uthaappam :  2-4 Jalapenos, 1/4 cup freshly chopped Cilantro, Salt
Tomato and Pea Uthappam:  2 ripe tomotoes chopped, Fresh peas cooked 1/2 cup, Cilantro, Salt
Bellpepper Uthappam: finely chopped bellpepper, 1 ripe tomato chopped, Cilantro, salt.

Vegetable Uthaappam

Plain Uthaappam

Uthaappam is one more South Indian breakfast delicacy. An Uthaappam is much thicker than a dosa, more like an American pancake than a French crepe. You can make it soft or crispy, according to your personal preference.

If you have left over idli batter, this is a breeze to make.

Ingredients for Uthaappam

Idli Batter (look down for  Idli batter recipe) – 4 cup

Oil -                                                        5 tbsp.

For idli Batter:

 Idli rice                                              2 cups

  Urad dal                                           1 cup

 poha                                                 Handful

 For Batter:

• Soak the idli rice,poha and urad dal for about 6 hours, and grind them to a thick batter along with the poha and cooked rice.
•  Let it ferment overnight, or keep in a warm place for about 8-10 hours.

Method:

• Heat the nonstick griddle over medium heat, and add 1 ½ ladleful of batter in the center of the griddle; spread the batter gently, but quickly with the back of the ladle in to a 8” circle.
• Drizzle ½ tsp. of oil on top and around the Uthaappam. Cook for few minutes  until the bottom is reddish gold.
• Flip the Uthaappam and cook for 30 seconds on the other side. Your delicious Uthaappam is ready.
• Serve hot with Coconut chutney and Sāmbhar. 

Plain Uthaappam

Pesarattu (Green gram dal dosa)

Pesarattu, traditional Andhra Pradesh dish is prepared mainly with green gram. In my home, one of the quick and healthy dinner options is Pesarattu dosa. 

Ingredients:

 Par Boiled Rice (idly rice)                1 cup

Moong dhal (Green Gram)                 ¼ cup

Fenugreek                                      ½ tsp.

Grated ginger                                 1 tbsp.

Green Chilies                                 5 no

Asafetida                                    1/4 tsp.

Curry leaves                                 few

Oil                                               2 tbsp

Salt                                             to taste

Preparation;

• Wash and soak the rice and dhal together in hot water for 3 hours (you may have to skip this step, if you are in superfast mode)
• Grind it to a smooth paste along with green chilies, asafetida, ginger, curry leaves and salt.
• 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.

Jalapeno& Serrano Pickle

Pickled jalapeno& Serrano chili peppers are deliciously hot and have a satisfying crunch. If you have surplus jalapeno& Serrano chilies, pickling is a fast and easy way to preserve them.

Ingredients:

Jalapeno peppers                             - 4 no

Serrano Peppers                               – 3 no

 Extra virgin olive oil                         - 1 tbsp.

Julienne gingers                               2 tbsp.

 Pickling solutions:

Pickling salt                                  – 2-3 tbsp.

White Vinegar                                – 1 ½ cup

Sugar                                             – 1 tsp.

Dash of basil, oregano, thyme             - optional

Other things:
Kitchen gloves                                 a pair
Small Glass Jar with lid(sterilized)        1 no.

 Before Pickling Peppers

• Always be sure to wash and dry your peppers before pickling them.
• Glass Jars which is sanitized by soaking the jar in hot boiling water for about 10 mins then and thoroughly dried with paper towel or clean kitchen cloth. 

Method:

• Wear the Kitchen Gloves first.
•  Remove the pod and slice the Peppers roundly.
• Fill Jar with pieces of peppers and julienne ginger, olive oil and pickling solution and leaving ½" room at the top.
• Cap the jar tight, and refrigerate.
• It stays good for almost more than a year.
• Its good with curd rice, sandwich 

Maa Villaku

 Srivaishnavas , during the month of Purattasi (Mid-September/Mid October) on a Saturday, they used to light a lamp to the Supreme God Thirumalai Appan (Lord Balajii). Normally, this is done on any one of the Saturdays,  on the first, third or fifth Saturday of Purattasi Tamil month. Mainly, this is done when there is No Utsavam and Dwajarohanam is going on in the Tirupati Hill Temple. It is a form of Dheepa Poojai practiced by some families devoted to Lord VenkatEsa as the immortal lamp on top of the seven hills.

During Every Saturday of the Purattasi month, it is said Lord Sri Balajii expecting his devotees to come closer to his consort hills. And for those who could not afford to travel at length, he beams himself through the light of this specific ViLakku. Thus, a devotee getting His Lord's Darshan without climbing the seven hills of Thirumalai Tirupati. Also, the carbon emanated through the mixture of rice flour and cow's ghee is said to remove all the ill radiations and negative vibrations from one's home and that too when one recites aloud the name of the Lord God when the lighted cotton soak goes off. To make it worthy, devotees used to recite the Lord Gods name several times.

On this day, the Govinda Nama sankeerthanam reverberates on the hills of Venkatam as the sevArthees meditate on the dheepam and climb the hills to have the sevai of this eternal dheepam .Azhwars call it Nanada Vilakke.

AzhwAr's anubhavam of this JyOthi

 ******************************************

 The three Mudhal AzhwArs lit their own lamps in the first verses

Of their respective ThiruvanthAdhis and had a cosmic vision of

 The Lord with His Devi.

Poygai AzhwarAr , the first of the three Mudhal AzhwArs is the PaanchajanyAmsar.

 This AzhwAr lit a Cosmic Lamp for the Lord with the gigantic Earth as

the container vessel/bowl (ahal) to hold the surrounding seas serving as

the fuel for the lamp and lit the lamp with the hot rayed Sun as the light (Villaku)

 to ban the darkness of ajn~Anam:

 " Vyaam TahaLiyA Vaar kadalE neyyAha

veyyak--kathirOn viLakkAha ---Seyya

 SudarAzhiyAnukke SootinEn sonn maalai

 IdarAzhi neenguhavEyenRu "

 When Poygai AzhwAr spoke with the dawning of JN~Anam

that the Lord is the Supreme Master (Sarva Seshi) , the next of

 the Mudhal AzhwArs, BhUtham used His Bhakti as the ahal

 to for the Lord and His intense desire to visualize / experience

the Lord as the ghee/fuel for that lamp. The wick in that lamp

was His heart that was racing in anticipation of the bliss of

enjoying the Lord's presence :

 AnbE tahaLiyA aarvamE neyyAha

inbhuruhu sinthai idu thiriA --nanpuruhi

 JN~Anacchudar viLkkERRinEn NaaraNaRkku

 Jn~Anat-Tamizh purintha naann

pEy AzhwAr with the benefit of Para Jn~Anam joined the other two

 AzhwArs to have ParipoorNa SaakshAthkAram of the Lord in the light

 (glow) of the lamp lit by the other two and described that anubhavam

 of enjoying the Lord with His divine consort and His weapons:

 "ThirukkaNDEn ponn mEni KaNDEn--Thihazhum

 arukkanaNi niRamum kaNDEn --seruuliLarum

 ponnAzhi kaNDEn purisankam kai kaNDEn

 yennAzhi VaNNan paalinRu"

 In the third Paasuram of the MoonRAm ThiruvanthAdhis ,

 PeYAzhwAr described the Lord as the permanent cure for

 the illness of SamsAram( varu naraham theerkkum marunthu)

and identifies Him with residences in the Milky Ocean,

 the breast region of MahA Lakshmi and his heart lotus:

 " ManatthuLLAn Maakadal neeruLLAn--MalarAL

 tanatthuLLAn TaNN thuzhAi Maarbhan -----

 varu naraham theerkkum marunthu "

 PeyAzhwAr declares further that he visualized the Lord's

 Sacred feet and announces that he clung to them tight

as the refuge to destroy forever the cycles of future births .

 AzhwAr explains in the next Paasuram that the dhivya jyOthi

 of the Lord's feet are our means for the liberarion from the terrors

 of SamsAram and they should be goal and the Supreme object

 of enjoyment ( Marunthum poruLum amuthamum thAnE ).

 The same JyOthi ( Kaarthikai dheepam ) was seen by Thirumangai Mannan

at SrIrangam and Utthama Nambi explained that as the means , goal and

the perrenial , insatiable enjoyment (aarAvamudhu) for us .

 May the divine JyOthi of the Purattasi Saturday dheepam shining on

 the ahal of Maa ViLakku chase away our darkness of ajn~Anam and

 Vipareetha Jn~Anam and offer us the comforting place in His

 Parama Padham at the end of our earthly existence !

http://www.indiadivine.org

Maa ViLakku Recipe

Ingredients

 Raw Rice                   1 cup

 Jaggery                     ½ cup

 Cardamom                 4nos

benzoine known as Pacchaikarpooram a pinch

Grated coconut          2 table spoons

 Ghee                        2 table spoons

 Wick                        4 inch length.

Method

• Wash and soak the rice for 15 minutes.
• Drain well and spread on a white cloth.
• Grind the rice in a heavy duty mixer a little at a time and sieve.
• When all the rice is ground, mix with powdered jaggery’, grated coconut, Pachaikarporam and cardamom
• On a silver plate shape this dough in to the shape of a lamp or ViLakku. Pour ghee and place a wick.
• Light the lamp and wait until it completes burning.
• Chat slokhas and Govinda Nama.
• When the lamp is about to go off, do offerings, neivedhyam of Milk or Fruits. Afterwards, remove the burnt wick, mix the dough properly, and distribute the prasadam.
• 
  

Kuzhi Paniyaram

This is one of my favorite snacks from Chettinad cuisine. This can be made both salty and sweet. Kuzhi Paniyaram is known by various names in Southern India, including paddu, appe, guliappa, gulittu, and gundponglu, ponganalu, and gunta pongadalu. I will give you my version of Kuzhi Paniyaram.

  

The above picture is a non-stick skillet (Appam Chatti - in Tamil) can be easily found here in US as pancake puff skillet from Amazon or from Bed Bath & Beyond and sometimes can be found in Indian stores too.

Ingredients for grinding

Idly rice                                 1 cup

Raw rice                                1 cup

Urdu dhal                            1/4 cup

Fenugreek seed                    1 table spoon
Aval                                    1tbsp 

Salt to taste

Method for Batter

Soak all the five together for 2 to 3 hours and grind nicely .Mix it with very little salt and ferment for 8 hours.

Masalas:

Grated coconut                       2 tbsp

Green Chilies                         5 no
Jalapenos                              1 no ( optional)

Chopped Curry leaves              2 tbsp.

Finely Chopped Ginger              3 tsp.

Oil                                         4 tbsp.(Oil to pour into the moulds)

Method for Paniyaram

• Chop green chilies and ginger into finely.  Keep aside.
• Check for the sourness in the batter. If it too sour, add salt as required, and if it too thick, add little water to make it to dosa batter consistency.
• Add all  above masala items in it and mix well.
• Take the Kuzhi Paniyaram skillet, on medium heat; add 1/2 tsp. oil in each hole. (Don’t keep the stove in high flame).
• When hot, add the batter, pour few drops of oil on top and close the skillet with lid. This helps Paniyaram to cook well inside-out. After 2-3 mins, take out the lid and check if the sides have become light brown.  If not, place the lid back and let it cook for some more time.
• When you feel it is cooked underneath turn it upside down with a long needle like thing or with the stick provided. Allow the other side also to cook well.
• Take it out of kadai when it comes to light brown in color.
• This kuzhi paniyaram tastes excellent with Thakkali thuvayal and coconut  chutney.

Tip:   you can add grated carrots in the batter.