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

Spring Onion Parathas

Ingredients:

• -2 cups maida
• -2 cups atta or wheat flour
• -salt to taste
• -5-6 spring onions
• -very finely chopped green chillis (can be omitted for kids)
• -water to knead the dough
• -2 tsps oil
• -butter for frying the paranthas
• 
  
• Directions:
• 

1. Make a not very hard dough of maida (plain flour), atta(wheat flour), salt and very finely chopped spring onions. You may add finely grated green chillis also.
2. Add 2 tsps oil and set aside for half an hour
3. Roll each parantha into a circle of 6"diameter and fry in hot tava adding butter on both sides till golden brown. 

Serve hot with Tomato pickle or Raita.

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. 

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)

Bread Dosa

Bread Dosa..

Ingredients : 

• 10 slices White Bread
• 1/2 cup Semolina (rawa/suji)
• 1 tsp Rice Flour
• Salt to taste
• 2 tsp Split Black Gram Skinless (Dhuli Urad Dal)
• 1 medium Onion (chopped)
• 1-2 Green Chillies (chopped)
• 1/2 inch piece Ginger (chopped)
• 2-3 Curry Leaves (chopped)
• 1 tsp Mustard Seeds
• 2 tsp Yogurt (whisked)
• Oil to deep fry 

Method : 
- Take the bread slices, cut the brown edges and soak it in water for two minutes. Squeeze out the excess water and gently crush the bread. Keep aside. 

-In a bowl, take semolina, rice flour, salt and water and make a thin batter. Add the crumbled bread and yogurt to the batter and blend it well in a mixer. Pour it out in a clean bowl and check the consistency.

passing the rice flour through a sieve to avoid lumps

Semolina and rice flour mixed together to make a light batter

Adding the batter ,crushed bread & yoghurt into the mixer

Checking the batter for consistency

-In a pan, heat two tablespoons of oil and add mustard seeds, black gram, curry leaves, chopped ginger, green chillies, onion and sauté till light brown. Allow it to cool a little and then mix it to the batter.

Chopped ginger,chillies and onions... 

Add the Urad dal and mustard seeds

Sautéing the onions, chillies and ginger in the kadhai

Sautéing the onions, chillies and ginger in the kadhai

 -Take a dosa tawa, dab it with a little oil and wipe it with a clean wet cloth.-Pour a big spoonful of the batter onto the hot tawa and spread wide.

-Drizzle a little oil on top and sides and cook for two to three minutes. Turn and cook the other side till brown and crisp.

-Serve with Mint chutney.