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Ada Dosa
Ingredients for Ada Dosa Recipe
Raw rice - 1/2 cup
Boiled rice - 1 cup
Bengal gram(Kadalaparippu) - 1/4 cup
Red and Black gram(Thuvaraparippu and Uzhunnuparippu both together) - - 1/4 cup
Oil
Onion(medium) - 2 nos
Red chillies or powder - 3 - 4 nos or as reqd
Asafoetida(Kayam) powder - 1/4 tsp
Curry leaves - 2 stems
Coriander leaves - 2 sprigs
Preparation Method of Ada Dosa Recipe
1)Soak the rice and daals for few hours.
2)Grind coarsely all the ingredients except for one onion and add salt to your taste to the batter.
3)Chop finely the other onion and add it to the batter and make it into a consistency of dosa batter.
4)Make nice thin dosas, pour oil on the sides and make it crispy.
:- Serve with Pudhina chutney.
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Appam
Ingredients for Appam Recipe
Rice – 1 cup
(soaked for at least 4 hrs to make good appam)
Cooked rice – 2 tbsp
Scraped coconut – ½
Yeast
Sugar
Salt - As reqd
Preparation Method of Appam Recipe
1)Make a batter of rice, coconut and cooked rice.
:- You can use water or coconut milk. The batter should not be too watery.
2)Add yeast and sugar to warm water and dissolve.
3)Add this to the batter for appam and keep for about 6 hrs.
4)Just before making appam, add salt and little sugar.
:- You can serve appam with milk or coconut poured on top of it with sugur.
:- Serve appam hot.
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Ethapazaham(Banana) Puttu
Ingredients for Ethapazham (Banana) Puttu Recipe
Ripe plantain - 2
Sugar - 1 tbsp
Rice flour - 2 cup
Coconut - 1/2 piece
(grated)
Water - as reqd
Salt - as reqd
Preparation Method of Ethapazham (Banana) Puttu Recipe
1)Cut the ripe plantain into small cubes.
2)Mix it with sugar and little coconut and keep it aside.
3)Mix together required amount of water and salt.
4)Sprinkle the salt water slowly over the rice flour and mix well.
5)Continue this process till the flour becomes wet and smooth.
:-Do not use too much water. (The perfect stage to stop the process is to take a handful of wet flour in the hand, just press it and open the fist. If the flour remain as a solid chunk without breaking or splitting apart, you can stop the process.)
6)Add little grated coconut into the prepared flour and mix well.
:- To make soft puttu, just grind the wet flour in a mixer.
7)For preparing puttu, put a layer of grated coconut into the puttu kutti (puttu maker) followed by the plantain mix and rice flour and then again a layer of plantain and finally a layer of grated coconut.
8)Steam it for 5 to 8 minutes until the steam passes from the top of the puttu kutti.
:- Serve it hot!!!
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Idiappam
Ingredients for Idiappam Recipe
Basmati Rice - 4 cups
Grated Coconut - 1 cup
Salt - 1 tsp
Preparation Method of Idiappam Recipe
1)Wash and soak rice for few hours.
2)Leave the soaked rice to drain.
3)When it`s completely dry, grind the rice and make it into thin powder.
4)Add salt to it and mix well.
5)Pour hot water little by little and knead it to make a smooth dough.
6)Put a small quantity of dough to the " Idiappam Maker" and press it.
7)Collect it on a greased plate.
8)Keep it inside a pressure cooker topped by grated coconut and steam it.
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Kerala Masala Dosa
Ingredients for Kerala Masala Dosa Recipe
Black gram(Uzhunnuparippu) - 1 cup
Rice - 2 cups
Salt - ½ tsp
Potato(large) - 5 nos
Onions(large) - 2 nos
Garlic pods - 6 nos
Ginger(grated) - 2 tsp
Green chillies - 4 nos
Black gram (split) - 1 tsp
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Dry red chilly(Kollamulaku) - 1 no
Curry leaves - 10 pieces
Turmeric powder - ¼ tsp
Vegetable oil - 1 tsp
Salt - As reqd
For chutney:-
Coconut - 1/2 of one
Green chillies - 4 nos
Ginger(chopped) - 1 tsp
Coriander leaves - A bunch
Tamarind(Puli) - A tiny piece
Salt - As reqd
Preparation Method of Kerala Masala Dosa Recipe
1)Wash thoroughly and soak black gram and rice separately for 6 - 8 hrs.
2)Grind them separately into very smooth paste and mix them together adding salt.
3)Allow this dough to ferment overnight during winter and 4 to 5 hours in summer.
For the stuffing (masala):-
4)Boil potatoes and chop onions, ginger, garlic and green chillies may be finely chopped or made into paste.
5)Heat oil in a broad pan.
6)Add a tsp of black gram, mustard and red chillies.
7)When mustard seeds splutter, add cumin seeds, onion pieces, ginger garlic and green chillies (finely chopped or ground), turmeric powder, curry leaves broken into pieces and fry till transparent.
8)Meanwhile, peel the boiled potatoes and cut them into medium size pieces.
9)Add them to the frying onions, mix well, remove from fire after about 5 mins and set aside.
10)Make the chutney by grinding together 1/2 coconut, 4 green chillies, 1 tsp of ginger, a bunch of cilantro, tiny piece of tamarind and salt to taste into fine, thin paste, adding water.
11)Heat a flat pan and make thin dosas by spreading the dough on the pan with a ladle.
12)Spread oil all around the dosa and when the edges turn golden brown, don`t over turn the dosa but place two table spoons of the prepared masala on the dosa and first fold one side over it and then the other side and remove from pan and serve.
13)Repeat the procedure for the next dosa.
:- The secret of crisp dosas lies in the amount of oil spread around it.
With chutney these masala dosas make great eating.
Ingredients for Ada Dosa Recipe
Raw rice - 1/2 cup
Boiled rice - 1 cup
Bengal gram(Kadalaparippu) - 1/4 cup
Red and Black gram(Thuvaraparippu and Uzhunnuparippu both together) - - 1/4 cup
Oil
Onion(medium) - 2 nos
Red chillies or powder - 3 - 4 nos or as reqd
Asafoetida(Kayam) powder - 1/4 tsp
Curry leaves - 2 stems
Coriander leaves - 2 sprigs
Preparation Method of Ada Dosa Recipe
1)Soak the rice and daals for few hours.
2)Grind coarsely all the ingredients except for one onion and add salt to your taste to the batter.
3)Chop finely the other onion and add it to the batter and make it into a consistency of dosa batter.
4)Make nice thin dosas, pour oil on the sides and make it crispy.
:- Serve with Pudhina chutney.
************************************************** ************************************************** *********************
Appam
Ingredients for Appam Recipe
Rice – 1 cup
(soaked for at least 4 hrs to make good appam)
Cooked rice – 2 tbsp
Scraped coconut – ½
Yeast
Sugar
Salt - As reqd
Preparation Method of Appam Recipe
1)Make a batter of rice, coconut and cooked rice.
:- You can use water or coconut milk. The batter should not be too watery.
2)Add yeast and sugar to warm water and dissolve.
3)Add this to the batter for appam and keep for about 6 hrs.
4)Just before making appam, add salt and little sugar.
:- You can serve appam with milk or coconut poured on top of it with sugur.
:- Serve appam hot.
************************************************** ************************************************** **********************
Ethapazaham(Banana) Puttu
Ingredients for Ethapazham (Banana) Puttu Recipe
Ripe plantain - 2
Sugar - 1 tbsp
Rice flour - 2 cup
Coconut - 1/2 piece
(grated)
Water - as reqd
Salt - as reqd
Preparation Method of Ethapazham (Banana) Puttu Recipe
1)Cut the ripe plantain into small cubes.
2)Mix it with sugar and little coconut and keep it aside.
3)Mix together required amount of water and salt.
4)Sprinkle the salt water slowly over the rice flour and mix well.
5)Continue this process till the flour becomes wet and smooth.
:-Do not use too much water. (The perfect stage to stop the process is to take a handful of wet flour in the hand, just press it and open the fist. If the flour remain as a solid chunk without breaking or splitting apart, you can stop the process.)
6)Add little grated coconut into the prepared flour and mix well.
:- To make soft puttu, just grind the wet flour in a mixer.
7)For preparing puttu, put a layer of grated coconut into the puttu kutti (puttu maker) followed by the plantain mix and rice flour and then again a layer of plantain and finally a layer of grated coconut.
8)Steam it for 5 to 8 minutes until the steam passes from the top of the puttu kutti.
:- Serve it hot!!!
************************************************** ************************************************** **********************
Idiappam
Ingredients for Idiappam Recipe
Basmati Rice - 4 cups
Grated Coconut - 1 cup
Salt - 1 tsp
Preparation Method of Idiappam Recipe
1)Wash and soak rice for few hours.
2)Leave the soaked rice to drain.
3)When it`s completely dry, grind the rice and make it into thin powder.
4)Add salt to it and mix well.
5)Pour hot water little by little and knead it to make a smooth dough.
6)Put a small quantity of dough to the " Idiappam Maker" and press it.
7)Collect it on a greased plate.
8)Keep it inside a pressure cooker topped by grated coconut and steam it.
************************************************** ************************************************** ***********************
Kerala Masala Dosa
Ingredients for Kerala Masala Dosa Recipe
Black gram(Uzhunnuparippu) - 1 cup
Rice - 2 cups
Salt - ½ tsp
Potato(large) - 5 nos
Onions(large) - 2 nos
Garlic pods - 6 nos
Ginger(grated) - 2 tsp
Green chillies - 4 nos
Black gram (split) - 1 tsp
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Dry red chilly(Kollamulaku) - 1 no
Curry leaves - 10 pieces
Turmeric powder - ¼ tsp
Vegetable oil - 1 tsp
Salt - As reqd
For chutney:-
Coconut - 1/2 of one
Green chillies - 4 nos
Ginger(chopped) - 1 tsp
Coriander leaves - A bunch
Tamarind(Puli) - A tiny piece
Salt - As reqd
Preparation Method of Kerala Masala Dosa Recipe
1)Wash thoroughly and soak black gram and rice separately for 6 - 8 hrs.
2)Grind them separately into very smooth paste and mix them together adding salt.
3)Allow this dough to ferment overnight during winter and 4 to 5 hours in summer.
For the stuffing (masala):-
4)Boil potatoes and chop onions, ginger, garlic and green chillies may be finely chopped or made into paste.
5)Heat oil in a broad pan.
6)Add a tsp of black gram, mustard and red chillies.
7)When mustard seeds splutter, add cumin seeds, onion pieces, ginger garlic and green chillies (finely chopped or ground), turmeric powder, curry leaves broken into pieces and fry till transparent.
8)Meanwhile, peel the boiled potatoes and cut them into medium size pieces.
9)Add them to the frying onions, mix well, remove from fire after about 5 mins and set aside.
10)Make the chutney by grinding together 1/2 coconut, 4 green chillies, 1 tsp of ginger, a bunch of cilantro, tiny piece of tamarind and salt to taste into fine, thin paste, adding water.
11)Heat a flat pan and make thin dosas by spreading the dough on the pan with a ladle.
12)Spread oil all around the dosa and when the edges turn golden brown, don`t over turn the dosa but place two table spoons of the prepared masala on the dosa and first fold one side over it and then the other side and remove from pan and serve.
13)Repeat the procedure for the next dosa.
:- The secret of crisp dosas lies in the amount of oil spread around it.
With chutney these masala dosas make great eating.
