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Khaproli with Ras.

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khaproli is a thick dosa,like amboli made from mixture of various dals and rice,traditionally khaproli ia made on khapar,a griddle made from mud,thus the name khaproli.

Mud griddle gives it a distinct flavour and taste.It is very spongy in texture hence usually served cut into peices soaked in sweet coconut milk,made using jaggery and mildly flavoured with cardamom powder.

Can also be served with coconut chutney.

I don’t have a khapar,i intend to buy one though so i used bhide..in worst case scenario non stick pan can also be used.

Ingredients:

For Khaproli:

2 cups Rice

1 cup Chana dal

1 cup Urad dal

1 tbsp Methi seeds

1 tbsp Jeera

Salt  to taste.

Oil for smearing.

For Ras :

2 cups freshly grated Coconut.

3/4 cup grated Jaggery.

A pinch of salt.

1/2 tsp Cardamom powder .

Method :

For making Khaproli.

Soak the rice, dals,jeera and the methi seeds overnight.

Grind them in to fine paste add salt,mix well and set aside for 6-8 hrs and allow the batter to ferment.

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

Heat the griddle on high heat,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 khaproli.

For Ras:

In a mixie jar,add grated Coconut and 1 cup water,grind till fine paste consistency .now using seive extract thick milk and gratted jagerry and mix till dissolve.Add salt and cardamom powder, mix well.

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For serving :

Break khaprolis in peices.

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And soak in prepared Ras.

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Serve immediately.

Can also be served with covonut chutney.

Happy Cooking !!!

Sameera !!!

Masala Dosa

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Ingredients:

For Dosa:

1 cup Urad dal(skinless split black gram)

3 cup Rice.

2 tsp methi seeds.

1 tsp Sugar.

Salt to taste.

Oil.

For The Masala.

2 cups boiled and peeled Potato cubes

1 tbsp Oil

1/2 tsp Mustard seeds

1/2 tsp split Urad dal (split black lentils)

1 tsp finely chopped Green Chillies

7 to 8 Curry leaves (kadi patta)

1 cup thinly sliced Onions

Salt to taste

1/4 tsp  Haldi powder.

1 tbsp finely chopped Corriander leaves

Method:

For Masala:

Heat the oil in a kadhai and add the mustard seeds.

When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.

Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.

Add the potatoes, salt & turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Add the coriander, mix well and cook on a medium flame for 1 minute.

Allow it to cool.

Once cooled, mash lightly with the back of the spoon and keep aside.

For Dosa:

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.

Spread the prepared masala evenly over the dosa using a spatula and cook till the dosa turns golden brown in colour.

Fold over while pressing it lightly, using a spatula to make a flat roll.

 

Repeat with the remaining ingredients to make more dosas.

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Serve immediately with coconut chutney and sambar.

Happy Cooking !!!

Sameera

Sada Dosa

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Ingredients:

1 cup Urad dal(skinless split black gram)

3 cup Rice.

2 tsp methi seeds.

1 tsp Sugar.

Salt to taste.

Oil.

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.

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

Multi Grain & Oats Pudla.

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Pudlas are easy to make pancakes made from Besan,spices and vegetables,here is a dish in which I have made some changes to make it little more healthy.

Ingredients:

2 Cups Multigrain Aata.(Easily available in market,I used Pilsbury Multigrain Aata)

1/2 cup Oats(mildly roasted).

1 tsp Chilli powder.

1/2 tsp Dhana-Jeera powder.

1/2 tsp Turmeric powder.

Salt to taste.

2 tbsp chopped Corriander leaves.

2 pinch Fruit salt.

Oil for smearing.

Method:

In a bowl mix together all the ingredients except oil and fruit salt.

Add water as required,consistency should be like dosa batter.

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Keep aside for 10 minutes.

Heat a griddle and smear some oil on it.

Add fruit salt to the batter and mix well.

Make small pancakes out of this batter.

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Cover and cook till crisp,flip around and cook on other side.

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Finish the remaining batter the same way.

Seve hot with chutney or sauce.

Happy Cooking !!!

Sameera

Onion Dosa

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This is an easy to make,less time consuming dosa.

Ingredients:

2 chopped Onions.

1 cup Rice

1 cup Toovar dal

1/2 cup Coconut grated.

4 Red chillies(dried)

1/2 tsp Tamarind pulp.

2 pinch Asafoetida.

1 tbsp Oil.

Oil for smearing.

Salt to taste.

1/2 tsp Fruit Salt(Eno)

Method: 

Wash and soak dal and rice together in water for 1 hour,drain and keep aside.

In a pan heat oil,add onions and cook till they turn brown20130227_200002 

Keep aside to cool.

In a mixie jar mix together dal,rice,coconut,tamarind,red chillies and asafoetida.

Make a smooth paste adding water as required.20130227_200904

Consistency should be like dosa batter.Add eno fruit salt and mix well.

Make small dosas out of this batter(thick dosas like oothapam).

On a normal size griddle 3 to 4 can be made at a time.20130227_201504

Smear oil and turn over to cook the other side.

 

 

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Remove and serve hot with Ginger chutney.

Tip:Grated paneer,carrots or cabbage can also be used in this recipe instead of onions.

Happy Cooking !!!

Sameera

 

 

 

Green Peas Oothapa

20130224_205009Ingredients:

1 cup Green peas.

1/2 cup Rice Flour.

1/2 cup Besan.

2 tsp Ginger-Garlic-Green chilli paste.

1/2 tsp Turmeric powder.

Salt to taste.

2 pinch Fruit salt(Eno)

Oil for smearing.

Method:

Crush grren peas in mixie to make paste.

Remove in a big bowl,add besan,rice flour,turmeric,salt and chilli  ginger garlic paste.

Mix well using whisk to avoid forming lumps.Add little water if required,consistency should be like dosa batter.

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Add eno fruit salt and mix well.Make dosas out of this batter(thick dosas like oothapam).20130224_195918

Cover and cook on both sides smearing little oil.20130224_200738

Serve hot with chutney or sauce of your choice.

Tip:Grated paneer,carrot,thinly chooped onions/tomatoes can also be used as toppings on these oothapams..

Happy Cooking !!!

Sameera

Gul-Chun Ghalun Ghavane(Rice pancake with coconut and jaggery filling)

 

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It is said that Ganpati Bappa likes sweets made from Rice floor,jaggery and coconut,hence modaks are his favourite,but when you dont have much time to spare,this dish is made as offering to Bappa,made from same ingredients as modaks but less time consuming….tasty and yummy…

Ingredients: 

2 cups Raw rice.(any variant)

1/2 cup Rice flour.(Optional)

1 tsp Salt.

Oil.

For Filling:

1 cup grated Coconut.

3/4 cup chopped Jaggery.

1 tsp Ghee.

1 tsp Cardamom powder.

1 tbsp Cashewnut pieces.

1 tsp Khus Khus (Poppy seeds)

pinch of Salt.

Method: 

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

Heat a pan,add ghee,coconut and jaggery,cook till jaggery melts and mixes well with coconut,add cahewnut pieces and khus khus.Cook stirring in between till water completely evaporates and mixture becomes dry.Switch off the gas and add cardamom powder,mix well.Remove in a bowl and keep for cooling.

Grind the saoked 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.

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 silicone brush can also be used.

Heat the griddle on high heat,stir and pour the batter spreading on the griddle.

Lower the heat and let it cook,now spread a spoon ful of Chun(coconut and jaggery mixture)on it till it leaves side and becomes crispy(No need to turn and cook on other side).Fold in half.

Again fold in half.

Remove on banana leaf or cotton cloth.

Repeat the process to make another ghavan.

If made in advance can be reheated in microwave just before serving.

Tip:Any variety of rice can be used to make ghavans,I make it with basmati,basmati tukda or brown rice.My mom uses ukde tandul (boiled rice).

Happy Cooking !!!

Sameera