Dosai Pizza

After many dosa pizza recipe attempts I finally nailed it mom was totally getting tired with my experiments on a daily basis I did a research on this recipe there are many people who add chutney instead of pizza sauce if sauce is added it goes soggy anyways I'm happy with the overall taste and texture perfect for a sundays brunch...:)

Dosa Pizza Recipe Demo Video do watch and subscribe...:)

Ingredients:

1 Shredded Carrot

1/2 Bell Pepper (finely chopped)

1 Onion(finely chopped)

1 Green Chilly(finely chopped)

Few Sprigs of Curry leaves and Coriander (finely chopped)

1/2 Tsp Dry Basil 

Cheese Singles 

Pizza Sauce please click here for pizza sauce recipe

Dosa Batter please click here for recipe

Oil for frying

Salt as per taste

Method:

1. In a mixing bowl add all the chopped veggies add salt as per taste and sprinkle basil mix well and reserve.
2. Heat a tawa on medium flame add 2 ladles of batter in hot pan swirl and prepare a dosa the dosa should be bit thick add 1/2 tsp oil cover and fry the dosa.
3. Flip the dosa to the other side and add 2 tbsp full of pizza sauce spread it.
4. Sprinkle on the veggies and spread over the sauce place the cheese singles and cover allow the cheese to melt a bit once done serve it right away...enjoy...:) 

Keema Egg Dosa (Kothukari Muttai Dosai)

                 
My all time favorite recipe who doesn't like keema and dosa when both mingle this is what happens...:P traditionally we serve this lovely dish for newly weds or for some special occasion at home like anniversary birthday or just like that sunday anyways you can have this wonderful recipe any time of the day its filling and will make every soul happy...:)

Recipe demo video do watch and subscribe to me on YouTube...:) 

Ingredients:
6 Eggs
Dosa Batter
500 Grams Keema
1 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1 Tbsp Garam Masala
1 Tbsp Ginger Garlic Paste
1 Large Onion (finely chopped)
3 Chilies (finely chopped)
5 Pods Garlic (finely chopped)
Fist Full Mint and Coriander (Finely chopped)
Salt as per taste
Cheese Cubes (grated)
Oil

Keema Masala :

• Heat a wok with a tbsp oil on medium flame add the chopped garlic and ginger garlic paste fry till garlic turn light golden in color then add onion chilies and coriander fry a bit add the dry masala powders chilly powder turmeric powder and garam masala fry a bit add keema and fry till the masala and keema is well combined.
• Sprinkle some water on top of the keema and also add salt as per taste stir and cover the keema.
• Cook the keema till done there should not be any moisture as well once done reserve.

 Method to prepare Keema Dosa:

• Heat a Tawa on medium flame season the tawa please click the link to see how to prepare tawa to make lovely hassle free dosa
• Ladle on the dosa batter dosa batter recipe please click here.
• Gently Swirl and prepare a dosa add few drops of oil cover and allow the bottom layer to crisp up.
• Crack open a egg and spread all over the dosa then add the meat masala and spread flip it to the keema side add few drops of oil and and cook for few seconds allow the egg to cook a bit flip it again and serve hot with ketchup...enjoy...:)

This is my take on the recipe I've added cheese to the keema dosa folded and served with ketchup it was super yummy...:)

Masala Dosa Recipe and Paneer/Cottage Cheese Butter Masala Dosa

This is my version of masala dosa I like the filling spicy buttery and all things delicious. I hate eating masala dosa in a restaurant just because the aloo is so bland followed with a tasteless chutney come on not trying to be a critic tasteless chutney works for a fiery hot dosa okay done with my rant...moving on to the recipe...

Recipe demo video...watch enjoy...subscribe to me on YouTube...:)

Masala Paste:

1 Inch Ginger

5 to 6 Fresh Green Chilies 

1 Sprig Curry Leaves

1/4 Tsp Cumin Seeds

• In a mixer jar add all the above ingredients and grind to a semi coarse paste reserve.

The magic is in the masala friends...:D

Potato Filling:

3 Medium Size Potato(boiled peeled and crumbled)

2 Medium Size Onion(Finely Chopped)

1/2 Cup Peas(Frozen or Fresh)

1/4 Tsp Mustard Seeds

1/4 Tsp Split Black Gram

1/4 Tsp Split Chick Pea Dal

A Pinch Of Asafoetida 

Prepared masala paste

1 Cube Paneer for cheese dosa

Butter 

1/2 Tsp Turmeric Powder

1 Tbsp Ghee

1 Tbsp Oil

Salt as per taste

• Heat oil and ghee in a wok on medium flame add mustard seeds allow to splutter add asafoetida and fry a bit add split black gram and chick pea dal fry a bit add masala paste and fry.
• Add onion and fry till transparent add salt and water add fresh peas and cover allow the peas to cook till well done.
• Add crumbled potato and stir and mix all the ingredients till well combined.
• Make sure the water has evaporated completely from the potato remove from flame and reserve. 

Please click here for dosa batter recipe

Please click here for Chutney Powder Recipe

Lets Prepare Masala Dosa:

• Heat a nonstick tawa or Iron tawa spread few drops of oil and place on medium flame.
• Ladle out batter on tawa spread into dosa drizzle oil over the dosa and cover for few seconds till the upper portion has cooked.
• Spread some onion chutney or chutney powder over the dosa place the filling in the center and fold the dosa and serve hot with chutney...Enjoy...:)

Lets Prepare Paneer Masala Dosa:

• Follow the same step as before and prepare a dosa spread onion chutney and butter then grate paneer and place aloo masala in the middle fold and serve hot topped with butter and chutney...Enjoy...:)

How to Season Iron Tawa/Skillet Quick Tip

This is a trick/tip we've been following at home for years to make perfect dosa...

All we need is half onion or raw potato few drops oil a glass of water and of course a tawa.

Place the tawa on medium flame sprinkle on some water allow the water to evaporate then add few drops oils rub the onion on the tawa then ladle the dosa batter and prepare a perfect dosa the dosa should not stick to the pan...enjoy perfect dosa also please look into the demo video subscribe to me on YouTube support me...

IDLY and DOSA Batter

This was the most requested recipe from all my viewers on youtube and facebook...this recipe is simple as it can get no fuss recipe i will be uploading variations on dosa and idly soon...

As requested the recipe uploaded recipe demo video...:)

Salem Rice(Salem Kusubalakki)-3cups
Split Black Gram (Urad dal) -1 Cup
Flatten Rice Flakes (Paper Avalakki or Poha) 2 Fist Fulls
Fenugreek Seeds-2 Sp
Cooking Soda-1/4 Sp
Salt Fist Full
Oil- 4Tbsp

Method:

1. Wash rice thrice and soak in water for 6 hours
2. Wash urad dal and soak in water for 6 hours
3. Wash Fenugreek and soak in water for 4 hours after soaking for 4 hours drain the water. place one cup of water to boil in a pot add the fenugreek in boiling water and cook till it doubles in size drain water and reserve.
4. Wash the rice flakes twice drain a reserve. this step should be done just before grinding the batter. 
5. Mom has been using ultra grinder for almost 10 years now to grind the batter mixer grinder can also be used.
6. Drain water from the soaking urad dal and rice reserve.
7. First grind the cooked fenugreek and rice flakes to mushy consistency add water if needed.
8. After grinding the rice flakes and fenugreek add urad dal and grind to soft batter water can be sprinkled to grind to a smooth consistency to double check if the urad dal has ground to a smooth paste add a drop of batter to a bowl of water the batter should retain consistency and float on the water. 
9. Remove the ground dal batter into a large bowl. add the soaked rice and grind to a smooth paste water can be added to grind into a smooth paste.
10. Once the rice is ground to a smooth batter mix both the batter till well combined.

we prepare this batter in bulk and store in the fridge when needed we reserve some batter in a large bowl and allow to ferment over night and use the next day. this measure of batter will serve 3 sets of idly and 2 sets of dosa over a period of 1 week...

• Reserve some batter in a large bowl sprinkle on salt and allow to ferment over night.
• Once batter has fermented add a pinch of cooking soda 2 to 3 tbsp oil sprinkle some water and mix the batter till well combined.

Now the batter is ready to use for IDLY or DOSA....Enjoy...☺

Cream of Rice/Arisi Upma

Ingredients:

1 Cup Cream of Rice/Rice Rawa

1 Large Onion (chopped into medium cubes)

5-6 Dried Red Chilies

2 Sprigs Curry Leafs

1/2 Cup Grated Coconut

1/2 Tsp Cumin seeds, Mustard seeds, Split Chick peas, Split Black Gram

1 Pinch Asafoetida

3 Tbsp Oil

Salt to taste.

The above mentioned ingredients serves 2 to 3 people. due to some errors while recording the video i have not shown a clip when i was dry roasting the rawa however I've mentioned on the blog. I've also used regular steel coffee tumbler to measure the rawa and used 2 glasses of rawa to prepare upma.

Lets Prepare:

• Heat a wok and dry roast the rawa till light pink color remove from flame and reserve in a plate.
• In a pot boil 3 cups of water.
• Heat the same wok add 3 tbsp oil add mustard seeds to splutter.
• Add cumin black gram and chick peas fry a bit.
• Add asafoetida and onion fry till transparent add curry leafs fry.
• Add grated coconut and salt fry till light pink.
• Add the roasted rawa and fry mix all the ingredients till well combined.
• Gently pour the boiling water to the rawa and mix well place a cover and allow to cook on low flame.
• After 5 minutes the upma should be done mix again check for salt add if needed mix well and serve hot with pickle...Enjoy...:)

Demo Video in English...:)

Kheema Upma

Ingredients:
1 1/2  Cups Rice Vermicelli
250 Grams Kheema/Lamb mince
1 Large Onion ( Finely Chopped)
2 Green Chillies
2 Sprigs Curry leafs
2 Tsp Ginger Garlic Paste
1 Tsp Red Chilly powder
1 Tsp Coriander/ Dhania Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Lime juice
3 Cups Water

3 Cloves

1 Inch  Stick Cinnamon 

2 Pods Cardamom

1 Bay leaf

2 1/2 Tbsp Oil

1 Tbsp Clarified Butter

Salt to taste

Lets Prepare:

• Heat a pan with 1 1/2 tbsp oil add ginger and garlic paste fry add the mince meat along with the chilly powder, dhania , turmeric and salt fry add very little water and cover allow the meat to cook for 10 to 15 minutes.

• In a wok dry roast the rice vermicelli and reserve.
• Boil 3 cups water.
• In the same wok heat 1 tbsp of oil and clarified butter add all the spices fry a bit add the onions curry leafs and chillies and fry add 1 tsp of ginger garlic paste and fry the onion till transparent add the cooked meat to the onion stir and fry a bit add salt if needed and add the water cover and bring to a boil.
• Add the rice vermicelli to the boiling water and stir cover and place on medium flame. keep stirring occasionally till the water evaporates and the oil starts to separate add lime juice and garnish with mint and coriander...serve hot with raita or any salad...Enjoy...:)

Kheema Upma Recipe Demo In English...:)

Sweet and Spicy Idiyappam

Spicy Lime Idiyappam:

1 1/2 Cup Idiappam

2 1/2 Tbsp Lime Juice

1/4 Tsp Mustard seeds, Split Chick peas, Split Black Gram,Turmeric powder.

2 Green Chillies

2 Sprigs Curry leafs

3 Dry Red Chillies

1 Pinch Asafoetida

2 1/2 Tbsp Oil

Salt to taste.

Sweet Coconut Idiyappam:

1 Cup Cooked Idiyappam

1/4 Cup Fresh Grated Coconut

2 Tbsp Sugar

1/4 Tsp Cardamom powder

2 Tbsp Clarified Butter/Ghee (Optional)

Method For Spicy Idiyappam:

• Separate the Idiappam using hands or fork before preparation.
• Heat oil in a wok add mustard seeds to splutter add split chick peas and black gram fry a bit add dry red chillies and green chillies fry a bit add curry leafs and turmeric powder along with asafoetida and fry add salt and 1 tbsp of lime juice and remove from fire.
• Add the idiappam and mix well check for salt and sour taste if needed add salt and lime juice. Mix well and serve with pickle...Enjoy..:)

Method for Sweet Idiappam:

•  Separate the Idiappam using hands or fork before preparation.
• Add freshly grated coconut sugar and cardamom powder mix well and serve add clarified butter before serving...Enjoy...:)

Video Recipe in English...:)

Nool puttu/Idiappam/String Hoppers (Product Review)

 

I'm doing a product review for ready to use idiappam flour its easy to use no fuss but i have my own pros and cons with the product. today i will review 2 very popular brands available in Bangalore Product A(Double Horse) Product B(Nirapara). I must say these products are a boon for any working women, college student or a bachelor as we do not have time these days to research and select the rice then wash it soak it sun dry grind it...gosh... its lot of work...if you have the time then go for it...all that work...i call it waste of time...but this is a product which can make things super simple and easy to use all of us choose easy to use products right. then give these products a chance and try it out its exactly like olden days and the flour quality is super we love it at home its instant and super fun to involve the entire family into cooking.

Product A (Double Horse)

Pros

• Great hygienic packaging.
• Good product and moneys worth best quality rice used for flour.
• We can use the product for many recipe other than string hoppers.
• Now available international all major Indian food stores carry it  good for any Indian staying abroad.

Cons

• Precise recipe information not provided.
• Being a international brand if proper recipe information is not given its tough for a first timer.
• Its only available in 500grams packet for a first timer if you want to try the product you would like to purchase 100grams packet and review then purchase a bigger packet. 

Product B (Nirapara)

Pros

• Excellent  product and moneys worth best quality rice used for flour.
• We can use the product for many recipe other than string hoppers.
• Now available internationally all major Indian stores carry it . good for any Indian staying abroad.

Cons

• Not satisfied with the packaging has tiny holes in them when ever i purchase from store.
• Being a international brand if proper recipe information is not given its tough for a first timer.
• Its only available in 500grams packet for a first timer if you want to try the product you would like to purchase 100grams packet and review then purchase a bigger packet. 

Utensils Used:

This is nool puttu/ Idiappam maker you can even use murrukku maker with fine mesh plate...

I tend to loose the fine mesh plate in the murrukku maker....

Idilly Stand or mesh steam plate:

Ingredients:

• Ready To Use Rice Powder -2 Cups
• Water - 3 Cups
• Oil - 2 Tbsp
• Salt to taste

Lets Prepare:

• Boil 3 Cups of water in a heavy bottom pan.
• Add 1/2 Tsp Salt to the boiling water.
• Measure 2 cups of ready to use idiappam flour.
• Remove 1 cup of boiling water reserve for later.
• Add the flour to boiling water and stir well with out lumps the flour should form into a smooth dough remove from flame and allow to cool.
• Add 2 Tbsp of oil to the prepared dough and knead well sprinkle the reserve lukewarm water if needed and knead to soft dough.
• Oil the contraption and idilly plate well.
• place water in the steamer to steam the idiappam.
• Take a small portion of dough and add into the contraption place the press the noddle in the idilly stand and steam for 10 minutes remove from flame de-mould and serve hot...Enjoy..:)

Excellent recipe for breakfast or dinner good for people who are on diet...can be served in different ways with curry or just boiled veg but in my next recipe i will show how i prepare 2 simple varieties using idiappam...

I've done the product review on youtube in english do watch and enjoy...:)

Besan Masala Toast

You can use any bread for this recipe whole wheat bread is very tasty and healthy for this recipe. recently I purchased soya bread from my local bakery i did not like the taste it was healthy but not to my liking  however i did not want to waste the loaf of bread i prepared this masala toast it was a hit we loved it i will be preparing this masala toast with soya bread here onwards. How ever I've used regular salt bread for the recipe shown. ragi bread is packed with protein diabetic patients can prepare masala toast with ragi bread even athletic people can try this recipe with soya, ragi or wheat bread. you can prepare this recipe for breakfast or tea time snack its simple easy to prepare no fuss everybody will like it. I've shown a very simple way of preparation in my demo video you can use a sandwich toaster grill if you have one at home many people dont have a grill toaster at home so I've shown the recipe using tava / iron skillet the regular conventional style...:)

Ingredients:
A loaf of plain salt bread
1 Cup Besan / Gram flour
4 Tbsp Rice flour
1 Sprig Curryleafs (finely chopped)
2 Tbsp Coriander leafs (finely chopped)
4 Green Chillies (finely chopped)
1 Small Onion (finely chopped)
1/4 Tsp Chilly Flakes
1/4 Tsp Cumin Powder
1/4 Tsp Baking Soda
1 Pinch Asafoetida
Oil for frying
Salt to taste


Lets Prepare:
In a large mixing bowl add all the ingredients besan flour, rice flour, onion,cumin powder, chilly flakes,baking soda, curry leafs, coriander leafs, green chillies, asafoetida and salt mix all the ingredients well add water and prepare a batter allow to rest for 10mins. Heat a tava or iron skillet on medium flame add 1 tbsp of oil mix the batter once before dipping the bread in the batter. once the tava or skillet is hot dip the bread in the batter the batter should coat either sides of the bread well fry the bread toasting either sides of the bread well serve hot with ketchup...Enjoy ...:)

Tip: 
Sift the besan flour and rice flour before preparing a batter.
Use a whisk while preparing the batter.

Aloo Puri

Ingredients:

1 Medium size Potato (parboiled) 

1 Cup All purpose flour / Maida

1/4 Tsp Chilly Flakes

1/4 Tsp Salt 

Oil for frying

2-3 Tsp of water

Lets Prepare:

1. Using a cheese grater grate the potato.
2. Add the chilly flakes, salt and all purpose flour to the grated potato.
3. Kneed the dough without adding water add very little water if needed while keeding.
4. Kneed the dough for 5-10 mins add 1/2 tsp of oil and kneed for another 2 more mins and cover allow the dough to rest for 1/2 hour.
5. Heat oil in a wok to fry puri on medium flame.
6. Make a fairly large roundle out of the prepared dough and dip in some flour before rolling out. roll out the dough to a large roti using a container lid or a small rounded cake pan cut out equal rounds out of the dough.
7. Slowly slide the rounds in the hot oil fry press the puri in oil to puff a bit and turn every sec once the color turns to light gold and the puri has cooked drain and serve hot with any gravy or dal...Enjoy..:)

You can also prepare roti out of the same dough if you dont like to prepare puri.

I've also done a detail video demo do watch and enjoy...:)