RAGI DOSA

Dosas are a favorite breakfast item. A lot of variety can be introduced in the batter to come up with a twist to the traditional one - sometimes adding to its health benefits too.

 Ragi ('pannjhapul' / 'naachni') is very nutritious and has a lot of iron value. Adding ragi powder to dosa batter gives you healthier dosa which tastes a bit different. This is yet another 'adulterated' dosa - very healthy too.

You can get ragi powder from the stores. Better still, make it at home. Wash 1/2 kg ragi well and removing the dirt / mud settling at the bottom, spread it on a newspaper and allow to dry completely. Dry roast it in a pan stirring all along till it gives out an aroma. Cool and powder it in a dry grinder and store.

Makes 8-9 dosas

Ingredients

1. Dosa batter - 1 cup
2. Ragi powder - 3/4 cup
3. Salt to taste
4. Mustard seeds - 1 tsp
5. Urad dal - 1 tsp
6. Asafetida - a pinch
7. Oil for making dosa

Method

1.  Take 1 cup dosa batter in a vessel and add 1/4 cup water.
2.  Add 1 cup of ragi powder and required salt and mix well.
3.  Heat 1 tsp oil and add mustard seeds, urad dal and asafetida. When they splutter, add them to the batter and mix well.
4.  Add water if required to make it a thin batter. 
5. Set aside for at least 15 minutes.
6.  Heat a tava and spread the batter all over and quickly spread it gently to make a dosa. Drizze oil all around and flip it after a minute.
7.  Drizzle 1/2 tsp of oil around it, cook on medium flame till done and remove.
8.  Serve hot with coconut chutney / tomato chutney / sambar / molagappodi.

© Copyright 2011. Brinda Balasubramonian.

OATS DOSA

                      

Oats is the super food of the times - it has come to dominate as health food among the diet-conscious section of the world. Rich in fiber, oats has the potential for a wide variety of dishes. Earlier oats was used to make porridge ('kanji' - I remember myself to be a big hater of all types of 'kanji' as I had associated them with sickness). Nowadays people of my generation have started incorporating one 'kanji' in their daily meal at this stage of life.

We have been making oats porridge and having it with dry fruits / fresh fruits - but once in a while. Oats having hit the scene in a big way, I too suddenly found myself going for it! We are avid dosa-lovers and so I wanted to try out oats dosa. 

Normally I grind for dosa in my wet grinder and have quite a pot-load of batter sitting in my fridge. It used to be idlis, dosas and uthappas day in and day out – we never get tired of those. But I had a slight problem of arthritis creeping up and my doctor asked me to stay away from fermented stuff – especially idli / dosa. Since then I have been adulterating my batter. After a day each of idli and dosa, I make varieties of dosa - mixing it with ragi / oats / wheat flour / poha ...

Well, if you have reached almost the bottom of your dosa batter pot, you can still manage to make enough dosas for the family by 'adulterating' it with any of the ingredients I have just mentioned.

Here is my version of oats dosa -

                

            

Makes 9-10 dosas

Ingredients

1. Dosa batter - 1 cup
2. Oats - 1 cup
3. Green chilli - 2-3
4. Curry leaves - 12-15
5. Coriander leaves - 1-2 tbsp
6. Salt to taste
7. Oil - 1 tsp
8. Mustard seeds - 1 tsp
9. Urad dal - 1 tsp
10. Asafetida - a pinch
11. Oil for making dosa

Method

1.  Soak 1 cup oats in 1-11/4 cups water for 1/2 hour.
2.  Grind the oats, green chilli, curry leaves and coriander leaves in the mixer to a fine paste.
3.  Mix this batter well with 1 cup of dosa batter and required salt.
4.  Heat 1 tsp oil and add mustard seeds, urad dal and asafetida. When they splutter, add them to the batter and mix well.
5.  Add water to make it a thin batter.
6.  Heat a tava and spread the batter all over and quickly spread it gently to make a dosa. Drizze oil all around and flip it after a minute.
7.  Drizzle 1/2 tsp of oil around it, cook on medium flame till done and remove.
8.  Serve hot with coconut chutney / molagappodi.

Tips

1. Remember oats dosa takes a little longer to cook than regular dosa, so have patience and don’t flip before time – the dosa will break.
2. You can cover the dosa with a plate and allow it to cook on medium-low heat and then flip it and cook.
3. If you are not able to spread the batter, make it very thin and pour it on the tava and move it around to spread the batter evenly and continue.
4. You can use a handful of curry leaves alone too (without adding coriander leaves) - they are rich in iron content.

© Copyright 2011. Brinda Balasubramonian.

DAL PAKWAN

'Dal Pakwan' is a Sindhi specialty - usually enjoyed as a Sunday breakfast / brunch. The dal is made with chana dal and is pretty simple and bland. 'Pakwan' is a larger 'matri' - made with maida. This is an ideal item when you have guests over at snack time as pakwans can be prepared earlier and the dal can be heated up at the moment.

Serves 4

Makes 16-18 pakwans


Ingredients

For pakwan -

1. Maida (all purpose flour) – 2 cups
2. Rava – 2 tbsp
3. Melted ghee – 10-11 tsp
4. Salt to taste
5. Ajwain – 1 tsp
6. A little warm water
7. Oil for frying

For dal - 

1. Chana dal - 1 cup
2. Turmeric powder - 1/4 tsp
3. Mustard seeds - 1/2 tsp
4. Cumin seeds - 1 tsp
5. Asafetida - a pinch
6. Ginger - 1/2" - finely chopped
7. Green chilli - 2 (slit)
8. Red chilli powder - 1/2 tsp
9. Coriander powder - 1 tsp
10. Salt to taste
11. Oil - 2 tsp
12. Coriander leaves (chopped) - 1 tbsp

Method

Dal

1. Wash the dal. 
2. Add enough water and pressure-cook it with turmeric powder for 8-10 minutes on low flame after the first whistle. 
3. Allow to cool.
4. Heat 2 tsp oil in a pan.
5. Add mustard seeds and cumin seeds. When they splutter, add asafetida, ginger and green chillies and fry for a minute.
6. Add the chilli powder and coriander powder and salt to taste.
7. Add the cooked dal along with the water. 
8. Add water if necessary and boil.
9. Simmer on low heat for 2 minutes till the right consistency is reached.
10. Garnish with chopped corinder leaves and serve hot with pakwan.

Pakwan

1. Mix maida, rava, and salt. 
2. Crush ajwain between your palms and add it.
3. Mix well.
4. Add 5 tsps of melted ghee and mix together.
5. Add the remaining ghee and mix well. 
6. Add warm water little by little and knead into firm dough.
7. Keep covered for at least 20 minutes.
8. Make lemon-sized balls with the dough.
9. Dip each ball in a little oil and roll into a big puri.
10. Make a few little lines with a knife in each puri (to prevent it from puffing up).
11. Repeat with all the balls.
12. Heat oil in frying pan.
13. When the oil is hot, add one pakwan in the oil.
14. After a minute, lower the flame to medium.
15. After another minute, flip it.
16. After a couple of minutes, turn it again till both sides are light brown.
17. When the bubbles in the oil subside, it is time to remove the pakwan from oil.
18. Drain off the oil well and set the light brown pakwan on a tissue.
19. Fry the each of the pakwans.
20. Serve hot with hot dal.

Tips

1. If you want to optimize your time, keep the frying pan on the stove after rolling 4 pakwans. As one batch is getting fried, roll out a set of 4 pakwans – you can manage this if you are used to rolling puris!
2. Patiently fry the pakwans on low heat so that they are light brown as well as crisp.
3. If less ghee is used, the pakwans will be a bit hard. You can rectify this by kneading the remaining dough with your palm smeared with melted ghee.
4. If excess ghee is used, they will tend to crumble in the oil. In that case, add 2 tsp of maida to the dough and knead well before making the rest of the pakwans.

© Copyright 2011. Brinda Balasubramonian.

RAVA IDLI

                                      

                                     

Whenever I used to hear about Rava idli, MTR would come to my mind - it was as if the item was synonymous with MTR! Not any more - because I have got a recipe for home-made rava idlis - and it has won rave reviews from my clan! Easy to make and cost-efficient, not to mention the joy of preparing from scratch! 

A slight variation is the addition of grated carrots - it makes the idlis more nutritious and gives it a pleasing orange color. You can make the traditional variety too - without grated carrots.

                                        

Makes 12 idlis

Ingredients

1. Rava (semolina) - 1 cup
2. Buttermilk - 1 1/2 cups (3/4 cup whisked curd mixed with 3/4 cup water)
3. Ginger - 1/2 " piece (grated)
4. Green chilli - 1 - 2 (finely chopped)
5. Curry leaves - 10
6. Coriander leaves (chopped) - 2 tbsp.
7. Carrot - 1 medium sized - grated
8. Salt to taste
9. Mustard seeds - 1 tsp
10. Urad dal - 1 tsp
11. Chana dal - 1 tsp
12. Red chilli (optional) - 2 -3 small pieces
13. Asafetida - a pinch
14. Cashew nut pieces (roasted) - 1-2 tbsp
15. Oil - 1 tbsp.
16. Eno fruit salt - 1 pouch (1 tsp - 5 gms)

Method

1. Dry-roast the rava till it changes color and gives out a nice aroma.
2. Transfer to a plate.
3. Heat oil in a pan and add mustard seeds, urad dal and chana dal and red chilli pieces.
4. When they splutter, add asafetida, green chilli, ginger and curry leaves and sauté for 1/2 minute.
5. Add the grated carrots and fry for 2 minutes.
6. Add the roasted rava and stir for 1-2 more minutes.
7. Allow to cool.
8. Pour the mixture into a bowl and add salt.
9. Add 1 cup of buttermilk and stir well to get a smooth batter.
10. Add the remaining buttermilk gradually to get a fairly thick batter.
11. Add coriander leaves and mix well.
12. Keep aside for about 30 minutes.
13. Heat water in a pressure cooker and grease the idli-mould plates with oil.
14. Now add Eno fruit salt to the batter and stir gently in one direction and mix well.
15. Immediately pour the batter in each mould and place the idli stand in the pressure cooker and steam without the weight for 10 - 12 minutes.
16. Allow to stand for 5-10 minutes.
17. Scoop out the idlis and serve them hot with chutney / sambar / molagappodi.

                        

Tips

1. You have to use the batter totally at one go. So prepare as much batter that can be used for one set of idli plates you have.
2. If you want to make 20 - 24 idlis, either use 2 idli stands simultaneously or prepare two sets of batter with a gap of 15-20 minutes.
3. Finely grated cabbage can be used instead of carrots.
4. The traditional Rava Idlis do not have grated carrots in them. So skip that step of adding carrots; the rest of the recipe is the same.

© Copyright 2011. Brinda Balasubramonian.

PURI MASALA

Puri–masala is a popular breakfast / tiffin item in India: it goes by this name in South India and is called ‘puri – aloo’ in the rest of the country. Puris and potato curry is a great combo. Puris are small circular moons made with whole wheat flour (with a little maida / all purpose flour) and deep-fried – emerging as golden brown puffy puris. Sometimes the puris don’t puff up fully; they turn crispy and oily. That is when the oil is not hot enough. I take pride in my fully puffy puris but my sons would go gaga over crispy (read oily) puris at big get-togethers – just to tease me. The potato curry has almost the same ingredients everywhere – the consistency and taste may vary slightly. Some add garlic but South Indians don't.

Serves 2

Ingredients

For aloo sabji

1. Potatoes – 250 - 300gms (3 medium sized ones)
2. Onion – 2 medium sized – sliced fine
3. Green chilli – 2 – finely chopped
4. Ginger – ½” piece – finely chopped
5. Shelled peas (optional) – 1-2 tbsp (boiled)
6. Tomato (optional) – 1- finely chopped
7. Turmeric powder – ½ tsp
8. Mustard seeds – 1 tsp
9. Urad dal – 1 tsp
10. Chana dal – 1 tsp
11. Asafetida – a pinch
12. Curry leaves – 10
13. Coriander leaves – chopped fine – 1 tbsp
14. Oil – 1- 1 1/2  tbsp
15. Salt to taste

For puris (10 puris)

1. Whole wheat flour – 1 ¼ cup
2. Maida (all purpose flour) – ¼ cup
3. Rava – 1 tsp
4. Sugar – 1/4 tsp
5. Salt to taste
6. Oil – 2-3 tsp
7. Water
8. Oil for frying

Method

Aloo sabji

1. Cut the potatoes in halves and boil with ¼ tsp turmeric powder and salt.
2. Drain off the water and make pricks on each potato and allow to cool.
3. Peel and gently mash the potatoes.
4. Heat oil in a kadhai, add mustard seeds, urad dal and chana dal and a pinch of asafetida. 
5. When they splutter, add the sliced onion and fry on medium heat with a little salt till light brown.
6. Add chopped ginger and green chilli and continue to fry till onions turn brown.
7. Add a little turmeric powder, and curry leaves and fry for a minute.
8. Add boiled peas (or frozen peas) and stir.
9. If you are using tomatoes, add chopped tomato pieces and fry for another 2 minutes. 
10. Add 1/2 - 3/4 cup of water and boil for a minute. 
11. Add mashed potatoes and mix well. 
12. Turn off the heat when the desired consistency is reached.
13. Add chopped coriander leaves and mix well.

Puris

1. Mix all the ingredients and add water little by little to make a soft, firm dough and set it aside for at least 20 minutes.
2. Divide into 10-12 equal-sized small lime-sized balls .
3. Flatten each ball, dip it in a little oil and roll it into a small circular shape (of 4” diameter).
4. Make all the puris.
5. Heat oil in a pan.
6. When the oil is hot, gently drop one puri in oil and keep pressing it  with the ladle and allow it to puff up fully by gently lifting up the ladle. When it has fully puffed, turn it over and take it out after ½ a minute. (See video below)
7. Drain off the oil and place on a tissue paper.
   Repeat with all the puris.
8. Serve hot with aloo sabji.

Tips

1. Usually when we make puri-masala, the 'masala' is in the gravy form, that is why 1/2 -3/4 cup of water is added to the fried onions.
2. If you want to make masala for packed lunch, don't make the sabji loose - just add 1-11/2 tbsp of water instead of 1/2 cup.

If the oil is smoking hot, the puri will turn dark brown. In that case, lower the flame for the next puri alone.

You can get the best results if you keep the flame at high when you drop in the puri, allow it to puff up and then lower the flame as you flip it and remove it. Again increase the heat for the next puri and repeat the process. Not a big deal – with practice, you’ll start doing these steps involuntarily!

Some people use flour to roll the puris – the problem is the oil gets brown with the flour. The use of oil to roll them keeps the oil clean.
If you are an expert at rolling puris, you can roll out a puri while one is being fried, so you save time. I've been doing so all these years - except on occasions when another lady visiting me offers to fry the puris as I roll them!

© Copyright 2011. Brinda Balasubramonian.

STUFFED PURIS

Potatoes are a hot favorite with the young and not so young. Though the old may try to keep them at bay for health reasons, they love them all the same.

When the simple and bland ‘mashed potatoes’ of the West are relished, should I say anything in favor of the popular Indian potato dish? It goes by different names in various parts of India, with marginal variations in the preparation – ‘batata bhaaji’ / ‘aloo sabji’ / ‘urulakkizhangu masala’ (of ‘masala dosa’ fame). It is a very versatile dish - it can be used for the universally popular 'Masala Dosa', to make sandwiches / 'bonda' / 'batata vada' or simply as a side dish for puris / chapathi ..... Now I am using this to make stuffed puris – they are great when served hot and also as neat (read non-messy) and easy-to-eat packed lunch for picnics or kids’ lunch boxes.

                                     

 Makes 8-10 stuffed puris

Ingredients

For the dough

1. Whole wheat flour – 1 ½ cups
2. Salt to taste
3. A pinch of sugar
4. Oil – 1 ½ tsp
5. Oil for frying

For the filling 

1. Potatoes – 250 - 300gms (3 medium sized ones)
2. Onion – 2 medium sized – sliced fine
3. Green chilli – 2 – finely chopped
4. Ginger – ½” piece – finely chopped
5. Shelled peas (optional) – 1-2 tbsp (boiled)
6. Tomato (optional) – 1- finely chopped
7. Turmeric powder – ½ tsp
8. Mustard seeds – 1 tsp
9. Urad dal – 1 tsp
10. Chana dal – 1 tsp
11. Asafetida – a pinch
12. Curry leaves – 10
13. Coriander leaves – chopped fine – 1 tbsp
14. Oil – 1 tbsp
15. Salt to taste

Method

For the dough

1. Mix the ingredients for the dough and add water little by little to make a firm, pliable dough.
2. Set aside for at least 20 minutes.

For the filling

1. Cut the potatoes in halves and boil in water with ¼ tsp turmeric powder and salt.
2. Drain off the water and make pricks on each potato and allow to cool.
3. Peel and gently mash the potatoes.
4. Heat oil in a kadhai, add mustard seeds, urad dal and chana dal and a pinch of asafetida. 
5. When they splutter, add the sliced onion and fry on medium heat with a little salt till light brown.
6. Add chopped ginger and green chilli and continue to fry till onions turn brown.
7. Add a little turmeric powder, and curry leaves and fry for a minute.
8. Add boiled peas (or frozen peas) and stir.
9. If you are using tomatoes, add chopped tomato pieces and fry for another 2 minutes. Otherwise add 2-3 tbsps of water and cook till dry.
10. Add mashed potatoes and mix well.
11. Add chopped coriander leaves and mix well.
12. Divide into equal-sized oval shaped flattened balls as filling for puris.

For the stuffed puris

1. Divide the dough into small lime sized balls.
2. Use a little oil to roll each ball into a round puri (3-4” in diameter).
3. Place the potato stuffing on one half and fold the other half over and seal the edges all along the semi circle.
4. Heat oil in a pan.
5. Fry each semi-circular stuffed puri on both sides till golden brown.
6. Drain off and place on a tissue paper to remove excess oil.
7. Serve hot with tomato ketchup / chutney.

Tips

1. You can add a tsp of rawa (semolina) while kneading the dough to make the puris crispier.
2. You can make it healthier by sneaking in 1 tbsp each of finely chopped beans and carrots along with peas for the stuffing and continue with the recipe.

© Copyright 2011. Brinda Balasubramonian.

SPROUTS

Sprouts are highly nutritious and easy-to-cook. It can be used to prepare a healthy breakfast snack complemented with a bowl of fruits or a healthy dish to go with rice or chapathi.

Ingredients

1. Whole Moong – 100 gms (sprouted)
2. Onion – 1 medium-sized (chopped fine)
3. Tomato – 2 chopped fine
4. Green chilli – 1 -2 – chopped fine
5. Coriander leaves – chopped fine – 2 tbsp
6. Cumin seeds – ½ tsp
7. Coriander powder – ½ tsp
8. Cumin powder – ½ tsp
9. Red chilli powder – ½ tsp
10. Asafetida – a pinch
11. Salt to taste
12. Juice of 1 lime
13. Oil – 2 tsp

Method

1. Wash ‘moong’ and soak in water for 5-6 hours.
2. Drain off the water and keep in a colander / vessel for 12-14 hours, sprinkling water if necessary. 
3. The sprouts will be ready.
4. Heat oil in a kadhai and add cumin seeds and asafetida. 
5. When they splutter, add chopped onions and fry till pink.
6. Add chopped green chilli, coriander, cumin powders and fry for 1-2 minutes.
7. Add chopped tomatoes and stir for a minute.
8. Add the sprouts and salt and stir.
9. Sprinkle 2-3 tbsp of water and cook covered for 4-5 minutes till dry.
10. Turn off the gas and add lime juice and mix gently.Garnish with chopped coriander leaves.
11. The healthy snack is ready to eat.

                                 

Tips

1. If you are young and your digestive powers strong, you don’t have to cook the sprouts for 4-5 minutes but eat the raw, crunchy, nutritious snack. But modern research advises that the sprouts be cooked to avoid stomach infection.
2. If your digestion is weak, you can even pressure-cook the sprouts with  ½  cups of water for 2 whistles instead of cooking covered in a pan for 4-5 minutes. Add lime juice and garnish with chopped coriander leaves and serve hot with rice or chapathi.
3. You can even use a mixture of sprouts - moong, matki, matar etc.

© Copyright 2011. Brinda Balasubramonian.

ADAI

Adai is a South Indian breakfast item. As it has a good quantity of lentils, it is high in protein content. But it is pretty heavy, so senior citizens, please go easy on the tasty adai - to make it easy-to-digest, you can grind the ingredients a little fine and make the adais a little thin.

It tastes good with honey, jaggery, butter or curd with salt and crushed green chilli.

                                      

Another speciality is adai with 'avial'.

                                 

Ingredients

1. Raw rice - 2 cups
2. Urad dal (with skin) - 1/2 cup
3. Chana dal - 1/2 cup
4. Tuvar dal - 2 tbsp
5. Whole red chilli - 1- 2
6. Pepper corns - 8-10 (optional)
7. Green chilli - 1
8. Asafetida - 1/4 - 1/2 tsp
9. Salt to taste
10. Curry leaves - 10-12
11. Oil

Method

1. Soak the rice and dals together for 2 - 3 hours.
2. Grind the mixture coarsely in a mixer along with red chilli, green chilli, and pepper corns.
3. Sprinkle asafetida.
4. Add salt and chopped curry leaves and mix well.
5. Set aside for 6-7 hours.
6. To make adais, heat tava and grease it with oil.
7. Make a thick adai (a little thicker than dosa).
8. Add oil all around it.
9. Allow it to cook on medium flame.
10. When the bottom portion is brown, flip it and add another spoon of oil all around it.
11. Cook the second side too.
12. Remove when done.
13. Serve hot with butter / jaggery / curd / honey / avial.

Tips

1. The adai should be cooked well - don't be in a hurry. 
2. It will taste great with more oil - but you know where to draw the line, don't you?
3. Thin adai also tastes great.
4. You don't have to allow the batter to ferment - the adais will taste equally great.
5. Fermented batter is easier to digest.

© Copyright 2011. Brinda Balasubramonian.

UTHAPPA

‘Uthappa’ is a cousin of dosa - popular with North Indians - the corresponding Southern version is 'Karandiappam'. It is easier to make – as it is thicker and doesn’t require the expertise of a ‘dosa maker’!

It can be made with idli / dosa batter – preferably on the second or third day.
Start your trials by making uthappa. Then graduate to dosa. Likewise start making on a non-stick tawa. Once you have gained confidence, make uthappa / dosa on an iron tawa - it is tastier, healthier and crisper.

Ingredients

Dosa batter – ½ kg

Onion – 2

Green chilli – 3

Coriander leaves (finely chopped) – 5-6 tbsp

Tomato – 1 (finely chopped) (optional)

Method

Use the thick batter to make a thick circular uthappa on a heated non-stick tava.

Add a tsp of oil around the uthappa and switch the stove to medium flame.

Spread a tsp each of chopped onion and coriander leaves, as well as chopped green chilli and tomato over it and gently press them onto it.

Flip it when the bottom part has browned and pour a tsp of oil.

Gently press the uthappa and remove from tava when the uthappa has turned crisp and brown.

Serve hot with coconut chutney / sambar or ketchup / green chutney.

KARANDIAPPAM

This  is made with sour dosa batter after adding tadka of mustard seeds, urad dal, chana dal and whole red chilli pieces and curry leaves.

Use the thick batter to make a thick circular uthappa on a heated non-stick tava.

Add a tsp of oil around the uthappa and switch the stove to medium flame.

Flip it when the bottom part has browned and pour a tsp of oil.

Gently press the uthappa and remove from tava when the uthappa has turned crisp and brown.

Serve hot with coconut chutney / sambar or curd & thayir molagai..

 

Tips

If the batter is sour, don’t add tomatoes. 

 © Copyright 2011. Brinda Balasubramonian.