99> Dosa-( Gothumai + Ghee Masala )=( 99+=100+=101+=102+=103+=104 )
99>Gothumai Dosa Recipe (Savory Whole Wheat Flour Crepe)
100>Ghee Masala Dosa Recipe
101>Ragi Rava Idli Recipe (Savory Steamed Millet Cakes)
104>Tomato Onion Chutney | Thakkali Vengayam Chutney
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Ingredients
1 cup whole wheat flour
1/2 cup rice flour
1/2 cup finely chopped onions
1 green chilli, finely chopped
1 teaspoon grated ginger
4-5 curry leaves, finely chopped
1/2 teaspoon asafoetida powder
1/2 teaspoon coarsely pounded black pepper
salt to taste
oil for making dosa
Directions for Gothumai Dosa Recipe
To begin making the Godhuma Dosa Recipe (Savory Whole Wheat Flour Crepe), combine all the ingredients except the oil into a large mixing bowl.
Add about 2 cups of water to make a lump free batter. The batter should be of pouring consistency and not very thick. It should be thinner than a regular dosa batter or a pancake batter.
Heat a skillet on high heat; Pour a ladleful of batter from the outer edges towards the inner. The batter will spread automatically with the heat from the pan. It will sizzle to spread itself out.
Drizzle about a teaspoon of oil around the edges and towards the insides.
Cook the dosa on both sides, until you noticed it has browned a little and has slightly crispy edges.
To make it extra crispy, cook the dosa on a medium heat and preferably on an iron skillet. Iron skillets maintain heat and brings out a perfect texture to the dosa.
Serve the Gothumai Dosa along with Tomato Onion Chutney
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Directions for Ghee Masala Dosa Recipe
To begin making the Ghee Masala Dosa Recipe, we will first make the potato masala filling.
Heat the oil in a heavy bottomed pan; add mustard seeds, urad dal, channa dal and allow it to roast until lightly browned.
Once browned, add in the ginger, onions, curry leaves, green chillies and asafoetida.
Saute for a few minutes until the onions turn soft. At this stage add in the turmeric powder, salt and potatoes. Stir well until all the ingredients are well combined.
Cover the pan, turn the heat to low and simmer for a few minutes. Once done, turn off the heat. The filling is ready. Keep aside.
For making Ghee Masala Dosa Recipe; heat the skillet on medium heat. Pour a ladleful of batter over the skillet and spread the batter evenly using a spiral motion from inside out.
Pour a teaspoon of oil or ghee around the edges and. Increase the heat and cook for couple of minutes until the bottom of the dosa starts to turn golden brown.
Once it begins turning brown, place the filling in the center and fold the dosa on both sides. Remove from heat and the masala dosa is now ready to be served.
Serve these delicious Ghee Masala Dosa Recipe with your favorite chutney.
99>Gothumai Dosa Recipe (Savory Whole Wheat Flour Crepe)
100>Ghee Masala Dosa Recipe
101>Ragi Rava Idli Recipe (Savory Steamed Millet Cakes)
102>Coconut Chutney (For Idli's & Dosa's)South Indian
103>South Indian Coconut Chutney (For Idli's & Dosa's)104>Tomato Onion Chutney | Thakkali Vengayam Chutney
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99>Gothumai Dosa Recipe (Savory Whole Wheat Flour Crepe)
SERVES: 4 to 5 servings
TIME: 30 Minutes
The Gothumai Dosa Recipe is a nutritious crepe made from whole wheat flour crepe, that is very quick to make, fun and healthy to eat. The addition of black pepper, onions, green chillies, makes this dosa extra delicious and wholesome as well. On the days when you don't have anything to cook, the Gothumai Dosa can come to your rescue to simplify things in your kitchen. Serve the Gothumai Dosa along with Tomato Onion Chutney
SERVES: 4 to 5 servings
TIME: 30 Minutes
The Gothumai Dosa Recipe is a nutritious crepe made from whole wheat flour crepe, that is very quick to make, fun and healthy to eat. The addition of black pepper, onions, green chillies, makes this dosa extra delicious and wholesome as well. On the days when you don't have anything to cook, the Gothumai Dosa can come to your rescue to simplify things in your kitchen. Serve the Gothumai Dosa along with Tomato Onion Chutney
Ingredients
1 cup whole wheat flour
1/2 cup rice flour
1/2 cup finely chopped onions
1 green chilli, finely chopped
1 teaspoon grated ginger
4-5 curry leaves, finely chopped
1/2 teaspoon asafoetida powder
1/2 teaspoon coarsely pounded black pepper
salt to taste
oil for making dosa
Directions for Gothumai Dosa Recipe
To begin making the Godhuma Dosa Recipe (Savory Whole Wheat Flour Crepe), combine all the ingredients except the oil into a large mixing bowl.
Add about 2 cups of water to make a lump free batter. The batter should be of pouring consistency and not very thick. It should be thinner than a regular dosa batter or a pancake batter.
Heat a skillet on high heat; Pour a ladleful of batter from the outer edges towards the inner. The batter will spread automatically with the heat from the pan. It will sizzle to spread itself out.
Drizzle about a teaspoon of oil around the edges and towards the insides.
Cook the dosa on both sides, until you noticed it has browned a little and has slightly crispy edges.
To make it extra crispy, cook the dosa on a medium heat and preferably on an iron skillet. Iron skillets maintain heat and brings out a perfect texture to the dosa.
Serve the Gothumai Dosa along with Tomato Onion Chutney
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100>Ghee Masala Dosa Recipe
SERVES: 5 to 6 Masala Dosas
TIME: 30 Minutes
Ghee Masala Dosa Recipe are simply delicious breakfast dish that is filled with a delicately spiced potato filling. It is an all time favorite south Indian snack liked by people all over the world. Children love this lentil crepe and make a very filling and healthy meal. Make this recipe of masala dosa for your family and friends and they will simply love it. Serve it along with Coconut Chutney and Thakkali Vengayam Sambar
Note
Leftover batter can be stored in the refrigerator for a couple of days.
The skillet used for making dosa’s ideally should not be used for any other cooking purpose. This will help the dosa’s come out perfect every time and prevent sticking.
IngredientsIngredients for Filling of Masala dosa
2 cups boiled potatoes, coarsely mashed
1 cup onion, roughly chopped or sliced
1 teaspoon grated ginger
2 green chillies, finely chopped
1/4 teaspoon turmeric powder
5 to 6 curry leaves, finely chopped
a small bunch of coriander leaves, finely chopped
salt to taste Ingredients for the seasoning of potatoes
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teasoon channa dal
1/4 teaspoon asafoetida Ingredients
Click here to see how to make the homemade dosa batter
oil or ghee for making dosa's
SERVES: 5 to 6 Masala Dosas
TIME: 30 Minutes
Ghee Masala Dosa Recipe are simply delicious breakfast dish that is filled with a delicately spiced potato filling. It is an all time favorite south Indian snack liked by people all over the world. Children love this lentil crepe and make a very filling and healthy meal. Make this recipe of masala dosa for your family and friends and they will simply love it. Serve it along with Coconut Chutney and Thakkali Vengayam Sambar
Note
Leftover batter can be stored in the refrigerator for a couple of days.
The skillet used for making dosa’s ideally should not be used for any other cooking purpose. This will help the dosa’s come out perfect every time and prevent sticking.
IngredientsIngredients for Filling of Masala dosa
2 cups boiled potatoes, coarsely mashed
1 cup onion, roughly chopped or sliced
1 teaspoon grated ginger
2 green chillies, finely chopped
1/4 teaspoon turmeric powder
5 to 6 curry leaves, finely chopped
a small bunch of coriander leaves, finely chopped
salt to taste Ingredients for the seasoning of potatoes
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teasoon channa dal
1/4 teaspoon asafoetida Ingredients
Click here to see how to make the homemade dosa batter
oil or ghee for making dosa's
Directions for Ghee Masala Dosa Recipe
To begin making the Ghee Masala Dosa Recipe, we will first make the potato masala filling.
Heat the oil in a heavy bottomed pan; add mustard seeds, urad dal, channa dal and allow it to roast until lightly browned.
Once browned, add in the ginger, onions, curry leaves, green chillies and asafoetida.
Saute for a few minutes until the onions turn soft. At this stage add in the turmeric powder, salt and potatoes. Stir well until all the ingredients are well combined.
Cover the pan, turn the heat to low and simmer for a few minutes. Once done, turn off the heat. The filling is ready. Keep aside.
For making Ghee Masala Dosa Recipe; heat the skillet on medium heat. Pour a ladleful of batter over the skillet and spread the batter evenly using a spiral motion from inside out.
Pour a teaspoon of oil or ghee around the edges and. Increase the heat and cook for couple of minutes until the bottom of the dosa starts to turn golden brown.
Once it begins turning brown, place the filling in the center and fold the dosa on both sides. Remove from heat and the masala dosa is now ready to be served.
Serve these delicious Ghee Masala Dosa Recipe with your favorite chutney.
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Ingredients
1 cup ragi flour (finger millet flour)
1 cup rava (fine semolina)
1 cup yogurt
2 green chillies, finely chopped
an inch peice of ginger finely chopped
1 teaspoon enos fruit salt or 1/2 teaspoon baking powder
1 tablespoon oil
a teaspoon of oil for seasoning
1 sprig of curry leaves, finely chopped
1 teaspoon mustard seeds
salt to taste
a small bunch of finely chopped coriander leaves
Directions for Ragi Rava Idli Recipe
To begin making the Ragi Rava Idli Recipe, combine the ragi flour, rava, yogurt and a little salt in a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1 cup). Allow the mixture to rest for 10 to 15 minutes.
Heat oil in a pan; add in the mustard seeds and curry leaves and allow it to crackle. Turn off heat and keep aside.
After the batter has rested for 15 minutes; stir in any additional water if the batter is become too think, it should fall thick and not in blogs. Next add in the seasoning, green chillies, ginger, enos fruit salt and the tablespoon of oil. Stir well to combine.
Preheat a steamer with water.
101>Ragi Rava Idli Recipe (Savory Steamed Millet Cakes)
SERVES: 10 to 12 Idlis
TIME: 30 Minutes
The Ragi Rava Idli recipe is a healthy preparation of the traditonal Rava Idli that is made with just Semolina. In this Ragi Rava Idli recipe I have combined the ragi flour, also known as the finger millet flour along with semolina (rava) and spiced it up green chillies, mustard and curry leaves. Its a super simple recipe that can be served along with Tomato Chutney and also Idli Milagai Podi. I even send this as a school lunch box as well and the kids love it.
SERVES: 10 to 12 Idlis
TIME: 30 Minutes
The Ragi Rava Idli recipe is a healthy preparation of the traditonal Rava Idli that is made with just Semolina. In this Ragi Rava Idli recipe I have combined the ragi flour, also known as the finger millet flour along with semolina (rava) and spiced it up green chillies, mustard and curry leaves. Its a super simple recipe that can be served along with Tomato Chutney and also Idli Milagai Podi. I even send this as a school lunch box as well and the kids love it.
Ingredients
1 cup ragi flour (finger millet flour)
1 cup rava (fine semolina)
1 cup yogurt
2 green chillies, finely chopped
an inch peice of ginger finely chopped
1 teaspoon enos fruit salt or 1/2 teaspoon baking powder
1 tablespoon oil
a teaspoon of oil for seasoning
1 sprig of curry leaves, finely chopped
1 teaspoon mustard seeds
salt to taste
a small bunch of finely chopped coriander leaves
Directions for Ragi Rava Idli Recipe
To begin making the Ragi Rava Idli Recipe, combine the ragi flour, rava, yogurt and a little salt in a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1 cup). Allow the mixture to rest for 10 to 15 minutes.
Heat oil in a pan; add in the mustard seeds and curry leaves and allow it to crackle. Turn off heat and keep aside.
After the batter has rested for 15 minutes; stir in any additional water if the batter is become too think, it should fall thick and not in blogs. Next add in the seasoning, green chillies, ginger, enos fruit salt and the tablespoon of oil. Stir well to combine.
Preheat a steamer with water.
Pour the Ragi Rava Idli batter into the idli mold cavities. Place into the preheated steamer and steam the rava idli's for 10 minutes until a tester inserted in the center comes out clean.
Once steamed, remove the Ragi Rava Idli from the steamer and keep aside for 5 minutes. Sprinkle some water over the idli's so they come out clean when you take them out of the cavities. Use a spoon to run through the sides of the cavities to remove idli's.
Serve the Ragi Rava Idli's with Tomato Chutney and also Idli Milagai Podi for breakfast or pack it for the school lunch box
Once steamed, remove the Ragi Rava Idli from the steamer and keep aside for 5 minutes. Sprinkle some water over the idli's so they come out clean when you take them out of the cavities. Use a spoon to run through the sides of the cavities to remove idli's.
Serve the Ragi Rava Idli's with Tomato Chutney and also Idli Milagai Podi for breakfast or pack it for the school lunch box
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102>South Indian Coconut Chutney (For Idli's & Dosa's)
SERVES: 4 to 5 servings
The Coconut Chutney is simple and quick to make accompaniment that is very popularly had along with Dosa's, Idli's and Vegetable Rava Upma's. The Coconut Chutney recipe uses fresh coconut, ground along with green chillies and roasted channa along with a dash of lemon or yogurt that makes it tangy and opens up your senses.
Ingredients
1 cup grated fresh coconut
1 tablespoon dahlia/bhunna channa/ roasted channa dal
4 to 5 almonds
1 or 2 green chillies
an inch piece of gingerIngredients for Seasoning
1/2 teaspoon mustard seeds
1 teaspoon halved white urad dal
1 teaspoon oil for seasoning
4 curry leaves, finely chopped
2 dry red chillies
salt to taste
Directions for Coconut Chutney
To begin making the Coconut Chutney recipe, grind all the ingredients except the seasoning together with 1/2 cup of hot water. Hot water prevents the coconut from getting curdled and sticky.
Heat oil in a small pan on medium heat; add mustard seeds, urad dal, and curry leaves and allow it to crackle. Add the seasoning to the ground coconut chutney mixture. Now add the lemon juice and salt to taste and mix well.
Serve the delicious Coconut Chutney along with Dosa's, Idli's and Vegetable Rava Upma's or any other dish you want to savor it with
SERVES: 4 to 5 servings
The Coconut Chutney is simple and quick to make accompaniment that is very popularly had along with Dosa's, Idli's and Vegetable Rava Upma's. The Coconut Chutney recipe uses fresh coconut, ground along with green chillies and roasted channa along with a dash of lemon or yogurt that makes it tangy and opens up your senses.
Ingredients
1 cup grated fresh coconut
1 tablespoon dahlia/bhunna channa/ roasted channa dal
4 to 5 almonds
1 or 2 green chillies
an inch piece of gingerIngredients for Seasoning
1/2 teaspoon mustard seeds
1 teaspoon halved white urad dal
1 teaspoon oil for seasoning
4 curry leaves, finely chopped
2 dry red chillies
salt to taste
Directions for Coconut Chutney
To begin making the Coconut Chutney recipe, grind all the ingredients except the seasoning together with 1/2 cup of hot water. Hot water prevents the coconut from getting curdled and sticky.
Heat oil in a small pan on medium heat; add mustard seeds, urad dal, and curry leaves and allow it to crackle. Add the seasoning to the ground coconut chutney mixture. Now add the lemon juice and salt to taste and mix well.
Serve the delicious Coconut Chutney along with Dosa's, Idli's and Vegetable Rava Upma's or any other dish you want to savor it with
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103>South Indian Coconut Chutney (For Idli's & Dosa's)
SERVES: 4 to 5 servings
The Coconut Chutney is simple and quick to make accompaniment that is very popularly had along with Dosa's, Idli's and Vegetable Rava Upma's. The Coconut Chutney recipe uses fresh coconut, ground along with green chillies and roasted channa along with a dash of lemon or yogurt that makes it tangy and opens up your senses.
Ingredients
1 cup grated fresh coconut
1 tablespoon dahlia/bhunna channa/ roasted channa dal
4 to 5 almonds
1 or 2 green chillies
an inch piece of gingerIngredients for Seasoning
1/2 teaspoon mustard seeds
1 teaspoon halved white urad dal
1 teaspoon oil for seasoning
4 curry leaves, finely chopped
2 dry red chillies
salt to taste
Directions for Coconut Chutney
To begin making the Coconut Chutney recipe, grind all the ingredients except the seasoning together with 1/2 cup of hot water. Hot water prevents the coconut from getting curdled and sticky.
Heat oil in a small pan on medium heat; add mustard seeds, urad dal, and curry leaves and allow it to crackle. Add the seasoning to the ground coconut chutney mixture. Now add the lemon juice and salt to taste and mix well.
Serve the delicious Coconut Chutney along with Dosa's, Idli's and Vegetable Rava Upma's or any other dish you want to savor it with.
If you do try this recipe, do share your comments below. Would love to hear back from you.
SERVES: 4 to 5 servings
The Coconut Chutney is simple and quick to make accompaniment that is very popularly had along with Dosa's, Idli's and Vegetable Rava Upma's. The Coconut Chutney recipe uses fresh coconut, ground along with green chillies and roasted channa along with a dash of lemon or yogurt that makes it tangy and opens up your senses.
Ingredients
1 cup grated fresh coconut
1 tablespoon dahlia/bhunna channa/ roasted channa dal
4 to 5 almonds
1 or 2 green chillies
an inch piece of gingerIngredients for Seasoning
1/2 teaspoon mustard seeds
1 teaspoon halved white urad dal
1 teaspoon oil for seasoning
4 curry leaves, finely chopped
2 dry red chillies
salt to taste
Directions for Coconut Chutney
To begin making the Coconut Chutney recipe, grind all the ingredients except the seasoning together with 1/2 cup of hot water. Hot water prevents the coconut from getting curdled and sticky.
Heat oil in a small pan on medium heat; add mustard seeds, urad dal, and curry leaves and allow it to crackle. Add the seasoning to the ground coconut chutney mixture. Now add the lemon juice and salt to taste and mix well.
Serve the delicious Coconut Chutney along with Dosa's, Idli's and Vegetable Rava Upma's or any other dish you want to savor it with.
If you do try this recipe, do share your comments below. Would love to hear back from you.
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104>Tomato Onion Chutney | Thakkali Vengayam Chutney
Thakkali Vengayam Chutney also known as the Tomato Onion Chutney is a favourite accompaniment with Dosa's, Idli's, Upma’s, Parathas, a sandwich spread and anything you want to experiment it with. The sweet nature of the small onions enhances the taste of the chutney. If small onions are not available, regular red onions can be used. Traditionally to make the Thakkali Vengayam Chutney recipe, sesame oil is used for seasoning and sautéing, thus enhancing its flavour. In case you don’t stock sesame oil, any vegetable or sunflower oil can be used.
Ingredients
4 large tomatoes
1/2 cup small pearl onions
1 green chilli
1/4 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 tablespoon of sesame oil/vegetable oil/sunflower oil
salt to tasteIngredients for seasoning
1 teaspoon of sesame oil/vegetable oil/sunflower oil
1/2 teaspoon mustard seeds
1 teaspoon of halved white urad dal
4 curry leaves
Directions for Tomato Onion Chutney
To begin making the Thakkali Vengayam Chutney recipe, heat oil in a small pan; add the onions and sauté until soft and tender. Add the chopped tomatoes, green chilli, salt, asafoetida and turmeric powder. Sauté until the tomatoes are nice and soft and almost all the water has evaporated.
Allow the mixture to cool and then grind into a smooth paste.
Heat oil in another small pan; add mustard seeds, urad dal and curry leaves and allow it to crackle. Stir for a few seconds until the urad dal is browned. Pour this seasoning over the ground tomato onion chutney and give it a good stir.
Serve Thakkali Vengayam Chutney | Tomato Onion Chutney along with Dosa's, Idli's, Upma’s, Parathas
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104>Tomato Onion Chutney | Thakkali Vengayam Chutney
Thakkali Vengayam Chutney also known as the Tomato Onion Chutney is a favourite accompaniment with Dosa's, Idli's, Upma’s, Parathas, a sandwich spread and anything you want to experiment it with. The sweet nature of the small onions enhances the taste of the chutney. If small onions are not available, regular red onions can be used. Traditionally to make the Thakkali Vengayam Chutney recipe, sesame oil is used for seasoning and sautéing, thus enhancing its flavour. In case you don’t stock sesame oil, any vegetable or sunflower oil can be used.
Ingredients
4 large tomatoes
1/2 cup small pearl onions
1 green chilli
1/4 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 tablespoon of sesame oil/vegetable oil/sunflower oil
salt to tasteIngredients for seasoning
1 teaspoon of sesame oil/vegetable oil/sunflower oil
1/2 teaspoon mustard seeds
1 teaspoon of halved white urad dal
4 curry leaves
Directions for Tomato Onion Chutney
To begin making the Thakkali Vengayam Chutney recipe, heat oil in a small pan; add the onions and sauté until soft and tender. Add the chopped tomatoes, green chilli, salt, asafoetida and turmeric powder. Sauté until the tomatoes are nice and soft and almost all the water has evaporated.
Allow the mixture to cool and then grind into a smooth paste.
Heat oil in another small pan; add mustard seeds, urad dal and curry leaves and allow it to crackle. Stir for a few seconds until the urad dal is browned. Pour this seasoning over the ground tomato onion chutney and give it a good stir.
Serve Thakkali Vengayam Chutney | Tomato Onion Chutney along with Dosa's, Idli's, Upma’s, Parathas
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