FLATTENED RICE DOSA/ PANCAKE

For Breakfast I am always on a look out for something tasty and quick. Here the other day I created this recipe quite by accident.

I was planning on doing poha, a breakfast dish made with flattened rice (a very commonly done dish here in the state where I live.)

When I went into the kitchen I saw that there were not enough poha (flattened rice) to make my breakfast, and so I thought of trying this dish which came out just perfect.. It is filling and tasty the flattened rice provide the required softness to the dosas.

Take a cup of flattened rice or poha wash them and let them soak (do not keep water just drain it out when you wash them that’s enough for them to get soaked)

Take a cup of sour curd; add ½ cup fine semolina or Rava to it. Let it stand for about 15 mins, grind the above poha to a fine paste and add to the semolina, curd mix.

Add finely grated ginger and green chilies to this above mixture.

Make a paste add a little water or buttermilk if the mixture is too thick.

Add salt and sugar to taste. (Sugar about 1 tsp.)

Add finely chopped coriander and curry leaves (opt).

On a hot griddle drizzle a little oil and spread this dosa or pancake in a circular motion.

Let it cook , turn and cook on the other side till light brown.

Serve hot with chutney of choice.

You can add grated carrots or cabbage to this mixture, you can even add cheese before serving.

Sorry that I have no picture for this recipe as I served them before I could click pictures , but I will try to take a picture when I make them the next time.

But this is how it would look

The above picture is of my OATMEAL DOSA

CURD NACHANI DOSA......

THIS IS THE MOST SIMPLE, DELICIOUS , HEALTHY AND INSTANT DOSA THAT ONE CAN MAKE . ITS GOOD FOR ANY SIZE OR SHAPE, AGE AND WEIGHT {HEhe....}

I am not joking its really fabulous , very easy to make I would love to have your feed back once you make it at home .

Ingredients and Method:

1 cup nachani or ragi atta or flour

1/2 cup curds diluted with a little water to make it dilute (you can use sour buttermilk too)

Curds used should not be very sweet they should have a hint of sourness to them.

1/2 cup rava or semolina

mix together and keep it for about 2 hours to ferment...

(here if you are in a hurry you can make the dosas instantly they will become a little harder than when you soak it for 2 hours).

Here's one tip if you feel lazy to make the chutney just add chopped onions,coriander leaves , jeera, and green chillies finely chopped or in a paste form to the batter  before you make the dosas...

so dosas are ready to be eaten , you can keep this batter in the fridge and eat when time permits (within 2 days)

MIX DAL DOSA.....

Dosa is something that one can eat at any meal of the day , It can be done in various ways and they always [almost] come out right.
I love to experiment with Dosas and always on a look out for some good recipe or i make my own recipe which is quite convenient
The above dosa is a mix dal dosa
The recipe will follow.

Thanks for your overwhelming response!!!!!
Yesterday I was writing this post late into the night and was so sleepy that I just could not continue to write the recipe and hence I left it to be completed today.
So all my dear friends here is the recipe for you

INGREDIENTS

2 cups yellow Moong dal
1 cup masoor dal
½ cup chana dal
1 cup sour curd
½ cup Rava /suji or semolina
Green chilies finely chopped
Coriander finely chopped
1 tsp cumin seed powder
Salt to taste
Oil for frying the dosas

METHOD

Mix all the dals and soak overnight.
Grind them to a fine paste in the morning or after 8 hours of soaking.
Add the remaining ingredients to the dosa mixture.
Let it rest for about 1 hour.
Heat a griddle or Tawa.
When hot, reduce the flame and smear with a little oil.
Pour a ladle full of dosa batter to form a thick pancake like circle.
These dosas are best eaten thick.
When brown on one side, flip
Let it go brown on the other side too. You can smear it with a little home made ghee for extra flavour.
Serve with a hot bowl of sambhar and green coconut chutney.

KAKDICHE BHAKRI/THALIPETH/ THICK DOSA

KAKDI, that’s a Marathi word for our humble cucumber, this dosa , thalipeth or bhakari as we call it in goa is very famous and commonly done in goan houses for breakfast.

KAKDI OR CUCUMBER belongs to the same plant family as melons, pumpkins, and winter squash
Kakdi contains 95 % water and are low in calories; a cup of slices of cucumber contains fewer than 15 cal.


Without more delay let me go on to share with you the recipe of KAKDICHE BHAKRI

INGREDIENTS

2 Cups grated cucumber
1 cup wheat flour
1 cup rice flour
11/2 cup grated jaggery more if you like it sweet
1 cup grated coconut
Salt to taste
1tbsp cardamom powder
Ghee for smearing
Oil for shallow frying
METHOD

Its very simple
Just add all the ingredients and mix with water
The consistency should be right enough to spread it on a hot tawa or griddle.
Spread on the tava with your fingers dipped in water.
Pour a little oil along the sides and let it cook
Turn on the other side and let it turn into brown spots.
Let it become nice and crispy
Remove and spread a spoon of fresh homemade ghee on it.
And RELISH!!!!!!!
THIS IS MY ENTRY FOR NUPURS ABOVE EVENT.CLICK HERE FOR DETAILS