Onion,tomatoes and Dill Uttapams

Ingredients:
Uttapam batter: enough to make for 3-4 people
I bowl of finely chopped tomatoes
1 bowl of finely chopped onions
1 bowl of finely chopped dill.
2-3 finely chopped green chillies ( depending on spice level required)


Method: 
 For the batter:
Uttapam batter is made up of 1 portion of urad dal and 3 portions of rice. One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice. Rice and dal are washed separately and left overnight to soak well and after grinding them very fine separately, they are mixed well and left to ferment in a warm place for 12 to 18 hours.
 To make the Uttapams : 

• Put your non-stick pan or tawa on burner and heat it up to medium heat. Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional) take a handful of all the ingredients ( tomatoes,onions,chillies and dill) and spread over one side of the uttappam( side facing you- do this while the batter is still wet so that the veggies settle into the batter well).Cover the pan for a while.
•  Fire should be between medium and low. When it is ready (light brown) remove the lid and turn the Uttapam with the help of a spatula.
• Allow it to bake for a while without the lid now. Turn it once more and keep it for less than a minute to make it crisp.
•  Serve with sambar and coconut chutney

Carrot Rava Adai

One of my quick inventions for breakfast. This is a filling and delicious adai.

Ingredients :
1 cup carrot ( grated)
2 cups rava/semolina/sooji
2 green chillies ( chopped)
3-4 tbsps corriander leaves ( chopped) 
1/2 cup grated coconut
1/4 tsp red chilli pwd.
salt to taste.


Method :
Mix all the ingredients (except oil) with water. Add the water, little by little to make a thick batter. 

Make sure the tawa is hot, before pouring a ladle of batter onto it. This adai, will not be thin like a dosa, it will be slightly thicker. 

Hence to ensure even cooking, after spreading the batter ;drizzle a little oil around the adai and in the center. Shut the dosa with a lid till the upper portion gets cooked properly .

Once it is cooked, remove the lid and turn the adai, to make it crisp like the other side. 


Serve hot, with pudina chutney. 

Neer dosa with Tomato Chutney

Neer Dosa is a special kind of dosa from Karnataka (Dakshina Kannada) prepared from rice. Neer in Kannada means ‘Water’. Neer dosa is prepared by grinding soaked rice into a thin watery batter and then made into pancakes (thin) on hot griddle. Neer dosa is very easy to prepare as you can make it without much planning and is easy to make and tasty too. The best part is this dosa does not require any fermentation. This dosa comes out lacy thin and white

Ingredients

2 cups Raw rice (Sona Masoori)
Salt to taste
Water (to grind)

Oil to make dosa

To prepare Batter

Wash 2 cups of rice and soak it in water for around 3-4 hours, I usually soak it overnight.
Grind soaked rice to a fine paste with 1 cup water. Shift the batter into bowl and then add, salt, enough water to make a thin batter (a little thicker than water approx 2- 2 ½ cups). Keep aside for sometime, usually they say it should sit for couple of hours but it’s optional. I generally leave it for an hour or so in a warm place.

To prepare Dosas
Heat a dosa tava (hot) pour 1 ladleful of mixture in centre. Spread to make a round flat pancake shape, tilt griddle in all directions to allow batter to spread thinly. Or else you can splash the batter from little above on the hot griddle (like ravva dosa), drizzle little oil around the edges. After a minute or so you will see the dosa’s edges will start to separate from the pan. When done flip over, drizzle a little oil, cook for a minute. Fold in half and then quarter like a kerchief.

For the roasted tomato chutney... 

Ingredients : 

-8 tomatoes ( Ripe)
-5-6 red chillies
- Methi seeds - 1 tsp
-2 onions - Chopped in 2 halves
-5-6 cloves of garlic
-ginger paste
- Jaggery - 5 tbsp
-mustard seeds - 1 tsp
-Salt ( to taste)
- Oil - 2tbsp


Method 
Roast all the ingredients except the Mustard seeds in a nonstick pan or kadhai. 
2. Once the tomatoes have become pulpy ,mashed and give out a good aroma , take it off the gas.( don't keep it too long, or it will burn)

3. After it has cooled grind it to a fine paste ( you can add a little water if the paste is too thick  along with salt. 

4. Temper the chutney with mustard seeds. 

Dosa

Ingredients for the batter:

-Parboiled rice (ukda chawal) : 2 3/4 cups

-Rice raw rice :   1/4 cup

-Split black gram skinless  (urad dal) : 1 cup

-Fenugreek seeds (methi seeds ) :   1 tspn

-Salt  (to taste)  & Oil as required...

Method to make Batter :

Wash and soak both the rice for atleast four hours. Wash and soak the urad dal also for atleast four hours. Drain and mix. Grind to a fine batter adding water as required. Transfer the batter in a deep vessel, cover with a tight fitting lid and keep it in a dark and warm place overnight to ferment. Since its the winters these days in Bangalore, I keep the batter under the gas stove and that keeps it warm. 

So i make the batter in the morning and then through the day, with all the cooking that takes place on the gas, the batter is kept warm.

Just before making the dosas, add salt to taste and mix lightly

Method to make Dosa:

Heat a tawa. Drizzle a little oil and wipe with a wet cloth so that the tawa is at the right temperature. Drop a ladle full of batter on the tawa and spread it in a circular motion as thin as possible. Drizzle a little oil all around and let the dosa cook on medium heat. When ready the edges will begin to separate from the tawa. Gently run an imaginary line in the middle and close the dosa to make a half circle and serve hot with Dosai chutney podi , chutney and sambhar.

Dosai milagaipodi ( Chutney pwd)