PALAK & BEET MASALA DOSAS, how to make healthy Palak and Beet dosas filled with aloo bhaji

 

Feeling bored of our usual Masala dosas????

Here are two new variety of Dosas, loaded with health!!

                                                                 The regular Masala Dosa

Ingredients

Dosa batter - 10-12 ladles

Masal made out of 4-5 potatoes. How to make masal??

Quick pressure cooker masal

For Beet batter

Beet - medium sized - 1, chopped and cooked

Jeera - 1 tsp

Grated ginger - 1/4 tsp

Red chillies - 2

Salt to taste

For Palak batter

Palak leaves - 11/2 cups, washed and chopped

Oil - 1 tsp

Jeera - 1 tsp

Green chillies - 1=2

Grated ginger - 1/4 tsp

Salt to taste

Recipe Cuisine: South Indian; Category: Breakfast/Lunch/Dinner

Prep time: 20 mts; Cooking time: 3-4 mts for each dosa

Yields 10-12 dosas

You can , down below, see the cooked and chopped beets in the blender jar, along with red chillies, jeera and ginger. Then you can see the ground paste, after letting it cool down.

Then see the ground paste being added to batter, and finally the batter mixed with beet mixture

Here, you see...oil heated in a pan, jeera, green chillies, ginger and palak leaves added, then salt to taste added, sauteed little bit, let to cool, loaded in blender jar, ground to paste, then you see the ground paste being added to batter, and finally the palak dosa batter

Make dosa like our regular dosa, turn, cook well, then fill the masala

Same steps for palak dosa

Enjoy these Masala dosas, made with healthy batters!!! With chutney and sambar!!

We can make slightly thicker, soft dosas too, with these batters

This post first appeared in www.malpatskitchen.com

BROWN RICE -POHA DOSAS, how to make dosas with brown rice and poha

A very healthy and tasty dosa variety!! infact there is no difference in taste! and on top, its very healthy!
Please refer my other dosa varieties

Ingredients

Red rice - 2 cups (Kullakar variety)/boiled matta red rice varieties

Idli rice + boiled rice - 1 cup

Urad dhal - 1 cup

Poha/flat rice - 1/4 cup

Methi seeds - 1 tsp

Salt to taste

Enough oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner

Soaking time : 7-8 hours; Cooking time: 4-5 minutes for each dosa

Yields roughly 20-22 dosas

Red rice, Idli rice+boiled rice taken in a bowl, washed well, and soaked in boiling hot water

Poha, urad dhal and methi in another bowl, washed well and soaked

Ground to a fine batter; Normally I grind urad batter for 45 minutes; ruice batter for 30 minutes, then mix together with hand, adding salt to taste

After 10-12 hours of fermentation

Pour like regular dosa, drizzle some oil around

Flip over

Serve with chutney or sambar, or both...

They can be made as soft dosas too.

Serve with any chutney variety

This post first appeared in www.malpatskitchen.com

MORINGA RAVA DOSA, how to make Rava dosas with Moringa leaves

I  have already posted Drumstick leaves dosa

Dosa contains greens...drumstick leaves, curry leaves and coriander leaves.....
The health benefits of these have been discussed several times!
Drumstick aka Moringa leaves are highly nutritious, and provide all essential nutrients for people who lack them.
Curry leaves reduce unwanted fat in the body, good for those suffering from diabetes, control cholesterol and keep constipation at bay.
Coriander aka Cilantro leaves reduce blood pressure, cholesterol, treat mouth ulcers, treat urinary infection, promote good sleep and eye health.
So, just imagine...how nutritious it is when we eat dosas made out of these 3 super ingredients!!!!
Like Mudakkathan dosa and Pesarettu, this is yet another Green Dosa!!!!

Ingredients

Rice flour - 11/2 cups

Refined flour/maida - 1 cup

Sooji/semolina - 1/2 cup

Wheat flour - 1/2 cup

Jeera - 1 tsp

Salt to taste

Enough cooking oil to make dosas

To Saute

Hing powder - 1/2 tsp

Moringa leaves - 1 cup

Coriander leaves - 1 cup

Curry leaves - 1 cup

Green chillies - 2

Ginger - a small piece

Enough oil to saute all these

                                                                             

                               Recipe cuisine: South Indian; Category: Dosas/breakfasts/lunch/dinner/anytime

                                           Prep time: 10 mts; Cooking time: 4-5 mts for each dosa

                                                                          Yields 15-16 dosas

Saute in oil, hing powder, jeera , green chillies, ginger, coriander, curry and moringa leaves

Add salt to taste

Saute till they shrink well

After cooling down, grind to a smooth mixture 

As mentioned above, take the flours for rava dosa, add jeera, and salt as needed

Pour the ground mixture and mix well

The batter should be watery and runny

Pour like this...forgot to click a moringa batter picture!!!

This post first appeared in www.malpatskitchen.com

RAGI-RED RICE DOSAS, IDLIS How to make dosas and idlis out of Finger millet and red rice

RAGI aka FINGER MILLET..............
Is a Power House of health benefits.....
* acts as a treatment for Osteoporosis, Anemia and Diabetis.
*a natural relaxant to relieve stress and induce good sleep.
*Its high rate of fiber keeps you with a full feeling for a long time, and thus curbs unwanted munching.
*very high in Calcium, good for bones
*reduces cholesterol and increases heart-health
*abundant in anti oxidants
*good source of protein and amino acids
*helps digestion, prevents constipation
improves hemoglobin levels, good for lactating mothers
*helps in maintaining vitality of the skin

KULLAKKAR RED RICE
This is an ancient rice variety, grown in India, and it possesses
*anti oxidant properties
*high zinc and iron
*contains complex carbohydrates good for health
*regulates blood pressure
*prevents skin diseases
*prevents skin ageing
 So, with these 2 rich ingredients and adding some more, these dosas and idlis are prepared!

Ingredients

Kullakkar red rice - 1 cup/any boiled matta red rice variety

Ragi/finger millet - 1 cup

Boiled rice + Idli rice - 1 cup

Whole urad - 1 cup

Methi seeds - 1 tsp

Salt to taste

Enough oil to make the dosas

Recipe cuisine: South Indian; Category: Breakfast/dinner

Soaking time: 6-7 hours; Cooking time: 3-4 minutes for each dosa

           Whole urad and methi taken in a vessel, washed and soaked. I normally soak them over night, and grind in the early morning, so that the batter is ready by dinner time. If you want, you can soak in the morning, grind in the evening and leave it over night for fermenting

Ragi, red rice, and boiled + idli rice taken in a bowl, washed and soaked in boiling hot water

Urad and methi first ground, then the rice-ragi batter ground, all mixed well with salt to taste

See how well it has fermented!!!

Spread it like a regular dosa, and drizzle some oil around it really comes out very thin and crisp

Flip it over

Serve with sambar or chutney

You can also add fvery finely chopped veggies of your choice, add some molagappodi also, and make yummy Oothappams

                                               Idlis also came out very well, soft and fluffy

This post first appeared in www.malpatskitchen.com

CHUTNEY BOMBS, how to make veggie muffins bursting with chutney flavor

I tell you....these are the quickest and easiest starters or snacks whatever you may call....
Whenever I made these, the guests who ate this were totally stunned, they showered accolades!!!
So, here's a step wise method as to how to make it....

Ingredients

Dosa batter , well fermented - 4-5 cups

Rice flour - 2 tsps

Salt - 1/2 tsp

Green chillies - 2-3/or 1 tsp molagappodi/or both

Pearl onions - 15

Red bell pepper - 1, small

Green bell pepper - 1, small

A serving of Coconut coriander chutney 

We can also use Green chutney with onion, without onion or tomato chutney. Only thing we have to remember is, chutney has to be of a thick consistency. 

Enough oil to make the chutney bombs

Recipe cuisine: South Indian; Category: Starter/snacks

Prep time: 10 mts; Cooking time: 10-12 minutes for each batch

Yields roughly 35-40 bombs

Pearl onions, bell peppers and green chillies pulsed and chopped fine with a hand chopper

Batter being added to the veggies

Rice flour and salt added

All mixed well

Chutney ground and ready

Appe pan heated, greased, 1/2 tsp oil poured into each kuzhi/cavity/pit, and the batter poured to slightly less than half cavity, and topped with 1/2 tsp of chutney gently, while the flames continue to be on the lowest

Chutney covered with 1 tsp of batter again

Covered with a lid to enable even and slow cooking

When one side done, gently flipped over

Any kind of chutney can be used for these bombs...My chutney varieties

Enjoy these unique starters, but you need lot of perseverance and patience..."Shraddha" & "Saburi", since if you are in a hurry, they might break.

This post first appeared in www.malpatskitchen.com