Thursday, September 8, 2011

Dosa Recipes : Instant Dosa | Dhideer Dosa

No time for soaking, grinding and fermenting….. Here is a quick breakfast recipe which suites best on busy working days. Dhideer means sudden/without prior notice. Grated vegetables like carrots, cabbage also can be added which not only increase the taste of dosa, but also increase the food value.
Preparation Time: 15 minutes

Servings: 4

  • 3 cups rice flour
  • 1 cup wheet flour
  • ¾ cut maida flour(all purpose flour)
  • 1 table spoon red chilli powder
  • 4-5 green chillies
  • ¼ - ½ cup buttermilk
  • 2 medium size onion, finely chopped
  • ½ table spoon mustard seeds
  • 2-3 strands coriander leaves
  • 1 strand curry leaves
  • 1 table spoon oil for seasoning
  • Salt as per taste

  • Mix all the 3 flours in a bowl.
  • Add finelly chpped onion, red chilli powder, finely chopped green chillies, salt, finely chopped coriander leaves, beat and mix well.
  • Add not very sour buttermilk and mix well.
  • The consistency of the dosa batter should be not as thick as masala dosa batter. It should slightly thicker than that of buttermilk
  • Set the batter aside for about 20 minutes.
  • In a non stick pan, add oil, mustard seeds. When it starts spluttering add curry leaves.
  • Add this seasoning to the dosa batter mix.
  • Make normal dosas as shown in picture (this dosa is thinner than normal masala dosa).

  • Serve hot with your favorite chutney.
PS:  You can add 2 table spoon of grated coconut, which gives a grate taste to the dosa. Here in the picture I have not put green chillies, but if one wants the dosas spicier, it can be added. A pinch of baking soda can be added, if you want puffy dosas.

Wednesday, September 7, 2011

Indian Fast Food Snack Recipes : Delicious Aloo Bonda | Alu Bonda | Batata Vada

Batata Vada, a popular vegetarian fast food snack in Maharashtra, India. “Batata” means potato in English. This dish is mumbai’s very popular dish, in which besan is used to dip potatoes and then deep fry. It is one of the most popular snacks.

Preparation Time: 30 minutes

Servings: 4

  • 4 medium size Potatoes
  • A pinch turmeric
  • 4 green chillies
  • 2-3 strands coriander leaves
  • ¼ th table spoon mustard seeds
  • 1 strand curry leaves
  • A pinch asafoetida(hingu)
  • 1 cup besan (gram flour)
  • 1 table spoon chilli powder
  • Oil
  • Salt as per taste

  • Cut the potatoes into half and cook with a pinch of turmeric in a pressure cooker.
  • Peel all of them. Smash them nicely with hand and keep it aside.
  • Make a smooth paste of green chillies and coriander leaves using mixer.
  • Add this paste to the smashed potatos.
  • On a separate tawa, add 1 table spoon oil, mustard seeds, asafetida and curry leaves.
  • Now add this seasoning to the above mix of potatoes.
  • Make small balls of the potato mix as shown in picture.
  • For the batter, in a bowl mix besan, chilli powder, a little salt and a pinch of asafoetida with sufficient water to make a thick paste.
  • Heat oil in a kadai.
  • Take the balls of potato mixture one by one, dip them in the besan paste so that there is a thick layer of besan paste on potato balls and deep fry in oil.
  • Fry till they get a slight brown color.
  • Serve hot with tomato ketchup and amsani gojju (coriander leaves and tamarind chutney).
 PS:  If you prefer the crisp vadas, then add 2 table spoon rice flour along with the besan while preapreing the besan paste. Even 1 table spoon of heated oil to the basan paste makes the vadas crispy.

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