Instant Dosa – Ready to Serve

Instant dosa is one of the quickest tiffens to make and to get good taste as well. Mskes life so easy that you dont even fee the time spent Ingredients: Rice flour-1 cup Bengal gram flour- 1 cup Wheat flour – 1/2 cup Curds – 1/2 cup Salt to taste Green chillies paste- 1 table spoon Cumin seeds- 1/2 spoon Mustard seeds – 1/2 tea spoon coriander and curry leaves little bit Method:    In a vessel take oil add mustard seeds to it when they splutter ad cumin seeds,curry and coriander leaves keep aside. Mix all the flours using water to dosa batter consistency with out forming lumps. Heat the tawa pour the dosa and pour a table spoon of Read More …

Masala Dosa – Great Tasting Breakfast

Masala Dosa is one of the most popular tiffin. While there is some preparation in making Masala Dosa is involved, its worth the hassle. Ingredients: Rice – 2cups Black gram dhal- 3/4cup Fenugreek seeds-1 table spoon Bengal gram dhal – 1 hand full Red gram dhal- 1 hand full Oil-for frying Soda powder- 1/2 tea spoon Rice flakes- 1/2 cup Sugar – 1 table spoon Method: Soak rice ,dhal’s fenugreek, rice flakes separately for – 6-8 hours and do wet grinding to a fine batter. allow the batter to ferment for whole night. Mix salt, soda powder and little water to the batter pour ladle full of batter over the dosa pan and spread in the circular motion into thin Read More …

VEGETABLE DOSA

Ingredients:Rice – 1cupsBlack gram dhal – 1/2 cupGreen gram dhal – 1/2 cupCoriander seeds-2 table spoonBengal gram dhal – 1/2 cupRed gram dhal- 1/2 cupRed chillies-20Ginger – 1 inch Carrot-2Onions-2Cabbage- littleOil – for fryingSalt to taste.Coriander leaves- littleMethod: Soak all the dhal’s and rice for 5-6 hours and grind to smooth batter at last add red chillies and coriander seeds grind well.             Allow the batter to ferment for 6-8 hours and in the morning add grated carrot, chopped onion,cabbage,ginger pieces, coriander leaves and salt pour laddle full of batter over the dosa pan and pour a table spoon of oil and roast both the sides and serve hot with coconut chutney or red chutney.