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Makai Dhirde (Corn pancake)

Easy to make,simple breakfast dish.Goes well with ketchup or mint chutney.

Ingredients :

1 cup Corn Kernels.

1/2 cup Besan.

1/4 cup Oats (optional)

1/2 tsp Green chilies,Ginger & Garlic paste.

1/4 cup Oil.

Salt to taste.

Method:

In a mixie jar,mix together corn kernels ,along with green chilli,ginger and garlic paste.Adding little water,grind to a rough paste,consistency should be like dosa batter.

Remove in a bowl,add besan and oats (optional) and salt ,mix well.Let the batter stand for 15 minutes.

Heat and grease a non-stick tava (griddle) with a little oil. Pour a small ladleful of the batter on the tava randomly,

Drizzle a little oil on the sides ,cover and allow it to cook. When the dhirdre is lightly browned, flip to the other side and cook again till it is golden brown in colour.

Repeat to make  more Dhirde. Serve hot with the  chutney of your choice.

Happy Cooking !!!

Sameera

Paushtik Dhirde (Wheat flour Dosa)

I had read this recipe somewhere, but we reluctant to try it as making dosa or pancake out of wheat flour was something I was not very comfortable  with…but finally I gave it a try and the results  were amazing…to make it more healthy a cup full of oats can also be added to this recipe.

Ingredients:

1 cup Wheat Flour

1/4 cup Rice Flour.

1/8 cup Besan

½  tbsp Cumin seeds

1 tsp Pepper corns

5-6 Cashew nuts   (chopped)

1 tsp Coriander seeds.

2 Green chilies  (finely

2  tbsp Coriander leaves (finely chopped)

1/ cup Onion( finely chopped)

Salt as per taste

3 tbsp Oil.

Method:

Take wide vessel, add all the ingredients except oil.

 

Mix well,add enough water to make a batter …consistency should be like dosa batter.

Then heat a non stick tawaor bide,  mix the batter well and take a ladle of batter and pour on the tawa to form a pancake. Drizzle oil all around the pancake,cover and cook on slow heat.

When cooked from one side turn over and cook on other side till crisp.

Remove from the griddle.

Serve hot with chutney of  your choice.

I have  served it here with  mint chutney. https://udarbharna.com/?s=Mint+chutney.

Happy Cooking !!!

Sameera.

 

 

 

Nachani (Ragi or Finger Millet) and Brown Rice Ghavna.(Crepes).

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India is the highest producer of nachani, yet only few people are aware of its health benefits.

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Nachani has very high  calcium contents as well as fibre and is also gluten free.One should try to incorporate nachani in various forms in our daily diet.This Ghavna recipe can be had for breakfast with chutney or  it can replace roti/chapati in lunch/dinner.

Ingredients :

2 cups Nachani

1 cup Brown Rice.

1/2 cup rice aata.(Optional)

1 tsp Salt.

Oil.

Method: 

Wash and soak nachani and brown rice in 4 to 5 cups of water for 8 hours.

Grind the saoked nachani and  rice into fine paste.Add rice flour,salt and water to adjust the consistency.Consistency should be like that of buttermilk.As per my mother in law adding of rice flour helps in making crisp ghavans,but my mom makes it just with rice paste.

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Usually a special griddle called Bhide is used to make these,but same can be made in non stick pan also.

Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper dipped in oil or silicon brush can also be used.

Heat the griddle on high heat,stir and pour the batter spreading on the griddle.Cover with a lid.

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Lower the heat and let it cook till it leaves side and becomes crispy(No need to turn and cook on other side).

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Remove on banana leaf or cotton cloth.Fold only after it cools down or will stick together.

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Repeat the process to make another ghavan.

Serve hot with chutney of your choice.

Happy Cooking !!!

Sameera

Onion Rava Dosa

 

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This is instant non fermented Crispy Dosa.Tastes yummy when served with sambar and chutney.

Ingredients:

1/2 cup Rice flour cup

1/2 cup Rava/Sooji/Semolina

1/2 cup Maida

2 tbsp Curd (optional)

½  tbsp Cumin seeds

1 tsp Pepper corns

5-6 Cashew nuts   (chopped)

8 Raisins.

2 Green chilies  (finely chopped-optional)

6 Curry leaves  (finely chopped)

2  tbsp Coriander leaves (finely chopped)

1/ cup Onion( finely chopped)

Salt as per taste

3 tbsp Oil.

Method:

Take wide vessel, add rice flour, rava ,maida and salt.

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Mix well,add curd and enough water to make it a thin batter …as thin as  buttermilk.

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Add chopped coriander leaves and raisins to the batter.

 

20160617_112515.In a tempering pan heat 1 tbsp oil,add cumin seeds,roughly crushed  pepper corns,  chopped curry leaves, chopped chillies and cashewnut.

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Add this  tempering to prepared  batter,mix well.Add chopped onions.

Mix well and keep aside  for 15-20 minutes.

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Add chopped coriander leaves and raisins to the batterThen heat a tawa, mix the batter well and take a ladle of batter and spill all over the tawa randomly. Drizzle oil all around the dosa.

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Do not spread the batter ..cook on medium heat.This dosa is cooked only on one side till it becomes crisp.once crisp and brown remove the dosa from the griddle.The crispy rava dosa is now ready to serve with any chutney or sambar.

Tip:This dosa can be make without using onions also,u can make onion rava masala dosa using potato bhaji,grated cheese can also be sprinkled once dosa is ready to make cheese rava dosa.

Happy Cooking !!!

Sameera.

Buttery Schezwan Cheese Dosa

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This is just a diiferent version of regular sada dosa,my son is a cheese crazy and doesnt like normal dosa,so just created this spicy cheesey version for him….

Ingredients:

1 cup Urad dal(skinless split black gram)

3 cup Rice.

2 tsp methi seeds.

1 tsp Sugar.

Salt to taste.

Oil.

6 tbsp Chings Schezwan chutney

3 tbsp Butter

6 tbsp grated Chese.

Method:

Start a night before.Add methi to urad dal.Soak urad dal and rice in water seperately for 10 to 12 hours.

Grind urad dal and rice to fine paste.Mix together.Add salt and sugar..

Keep for fermentation.(Batter will rise in size,once fermented)

Use a non stick tava.

In a a bowl keep cold water ready,and a cotton cloth handy.

Heat the tava on slow heat,sprinkle cold water and wipe clean with cloth.

Now add spoon ful of batter on center of the tava spreading on the tava in a circular motion.(from center of the griddle ).

smear little oil at the sides.

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Cook on slow flame,till it turns brown and crispy.

Spread half a tablespoon of butter,spread around 2 tbsp of schezwan chutney and sprinkle 2 tbsp of grated cheese.

Turn and fold in three folds.

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Repeat the process to make another dosa

Serve hot with coconut chutney and sambar.

Happy Cooking !!!

Sameera

Sprouted Moong Chila(Dosa)

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Sprouts are a great source of protein ,Iron and vitamin C.This is an easy to make healthy snacks

Ingredients:

2 cups Sprouted Moong.

2 tbsp Rice.(washed,soaked for 2 hours and drained)

2 tsp Green chilli-Ginger-Garlic paste.

Salt to taste.

2 tbsp chopped Corriander leaves.

4 tbsp Oil.

Method:

In a mixie jar,mix together sprouted moongs and rice,along with green chilli,ginger and garlic paste.Adding little water,grind to a smooth paste,consistency should be like dosa batter.

Remove in a bowl,add salt and chopped corriander leaves,mix well.

Heat and grease a non-stick tava (griddle) with a little oil. Pour a small ladleful of the batter on the tava and spread it evenly by moving the pan in a circular motion to make a chila .

Drizzle a little oil on the sides and allow it to cook. When the chila is lightly browned, flip to the other side and cook again till it is golden brown in colour.

Repeat to make  more chilas. Serve hot with the  chutney of your choice.

Happy Cooking !!!

Sameera

Instant Rava Uthapam

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This is an easy to make tasty snacks recipe,I learned this from my sister in law,Sudha Parab.

I am a great fan of dosas and polis,this is become an instant hit with me.

Ingredients:

1 cup Rava.

1/2 cup Rice Aata.

2 tbsp Dahi.

1/2 cup choppd Onions.

1/4 cup chopped Corriander leaves.

1 tsp finely chopped Green Chillies.

1/8 tsp Black Pepper powder.

Salt to taste.

Oil for smearing.

Method:

Mix all ingredients together in a bowl ,except oil.

Add little water to get batter like consistency.

Keep aside for 20 minutes.

Heat a non stick griddle.,stir and pour the batter spreading on the griddle in a circular motion.(from center of the griddle ).

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Cover and cook on slow flame,turn it to cook on other side.

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Repeat the process to make another uthapam.

Serve hot with chutney/sauce of your choice.

Happy Cooking !!!

Sameera