Set Dosa & Saagu

I bet its a winner recipe for set dosa. Perfect recipe to make fluffy, soft and tasty set dosas. Being holiday season, if you are looking for tiffin recipes for your kids, here it is. Prepare a tasty mixed vegetable saagu to go with these dosas. tadaa.....happy tummies :-)

NOTE: The original recipe is adding 5 measures of raw rice. My recipe is a little different but tastes delicious. In the recipe below, the 'measure' that I have mentioned can be a cup that's small or medium size. Even a ladle. The bigger the measure, the larger the quantity of the batter ;-) 

Here is the recipe for Set dosa followed by Saagu recipe.

Ingredients:

Raw rice - 3 Measures

Iddli rice - 2 Measures

Flattened rice ( Avalakki / Poha ) - 1 Measure

Turmeric powder - 1 teaspoon

Salt - as required

Cooking soda - half teaspoon

Oil to make dosa

Method:

Preparing the batter for set dosa:

Combine both raw rice and idli rice in a large bowl.

Wash well and Soak in water adding the turmeric.

In another container, wash the flattened rice (avalakki / poha) once and soak in water separately.

Soak both for over night or minimum 7 hours.

Drain water and grind the rice preferably in a wet grinder.

Add the soaked flattened rice / poha / avalakki, to the rice when its grinding.

Use water as required to make a batter with medium consistency - smooth - not too thick not too thin.

Transfer the ground batter to a large container.

Mix in required amount of salt and a pinch of cooking soda.

Mix really well and keep it closed.

Allow the batter to frement for at least 5 to 6 hours.

Preparing the Set dosa:

Heat a Tawa, preferably the old fashioned iron tawa.

If you are using iron tawa, rub the center with oil.

Mix the batter and make sure its in pouring consistency.

When the tawa is hot, pour a ladle full of batter in the middle and let it spread evenly forming a medium circle.

Oil the sides and cook for about a minute or two.

Cooking closed minimizes the cooking time.

Slowly, flip the dosa to the other side and cook for a minute.

Then, transfer it to the serving plate.

Serve it with hot and spicy saagu.

You will see that the soft and fluffy set dosa with numerous holes, will have a yellow hue because of turmeric that was added while soaking.

Saagu recipe:

Ingredients:

Mixed vegetables - 2 to 3 cup ( diced - potatoes, carrots and chopped beans)

Onion - 2 medium chopped (optional)

Oil for seasoning

Salt to taste

Cloves - 5 to 6

Cumin seeds (jeera) - 1 teaspoon

Green chilli  - 2 ( or as per taste)

Coconut - half cup ground or 1 tetra pack coconut milk.

Method:

Usually roasted gram is added to the recipe but my recipe is a little different. Its a tasty saagu cum mild kurma.

Cook the mixed vegetables in a pressure pan (exactly one whistle) or kadai, with water that just immerses the vegetables. Add salt while cooking.

Heat oil in a kadai and temper jeera, green chillis and cloves.

Add chopped onions and fry until colour changes.

Now add the mixed vegetables and allow it to cook for one boil.

Add required amount of salt. Add only little as the vegetables are already cooked with salt.

Now add ground coconut or coconut milk.

Allow the content to cook for a boil and turn off heat. Garnish with cilantro (coriander leaves).

Serve this for Set dosa or Chapathis.

Oats adai with cauliflower and broccoli

I was fortunate to take part in a cookery competition called Kitchen Khiladi hosted by Cancer Institute Foundation in the bay area. Though I did not bag any prize, it was such a pleasure creating new recipes and cooking in front of audience and judges. It was a wonderful experience and I want to participate every year. It was such a good exposure for me and I got to see and taste a lot of wonderful recipes by other participants. The recipes of all dishes by the finalists can be found in the CIF website.

For the first round I prepared Sweet potato payasam. I will be posting the recipe soon. For the final round we were asked to prepare a dish with either cauliflower or broccoli or brussels sprouts. I created a new dish called oats adai with cauliflower and broccoli. We presented oats adai in three plates with tomato chutney, yogurt and jaggery in each plate. We also prepared freshly sqeezed orange juice. Here is the reipe.

Q: What is Oats adai with cauliflower and broccoli?

A: Adai is a thick variety of dosa. I have used rolled oats, rice flour and split yellow moong dal in combination of the star ingredients cauliflower and broccoli.

Q: Why did I choose to make Oats adai with cauliflower and broccoli?

A: I wanted to create a very healthy south Indian dish that can be prepared very easily. Also, I wanted to preserve the nutrition of the ingredients I use to the fullest extent possible.

Q: Why Oats adai with cauliflower and broccoli nutritious?

A: Oats adai with cauliflower and broccoli is packed with nutrients. I have used a variety of nutritious ingredients and medicinal spices in this recipe that not only fights cancer but also aids weight loss. If you want to follow a healthy diet and are looking for a very easy breezy, filling dish, then, this is the dish you are looking for.

Q: What is special about oats adai with cauliflower and broccoli other than being a healthy dish?

A: I have used onion in this recipe which is optional. You can omit onion if you want a ‘NO onion NO garlic dish’ plus, it is a Vegan dish – I have not used any dairy produts in this recipe.

Following are the benefits of the ingredients that I have used in Oats adai with cauliflower and broccoli.

Broccoli and Cauliflower

I have used these cruciferous vegetables which reduces the risk of cancer. It not only fights cancer but also aids for weight loss because they are negative calorie foods. Negative calorie foods require more calories to digest than the actual calories in those foods. That means it aids for natural fat burning.

Orange cauliflower

I used orange color cauliflower as it is more nutritious since they contain 25 times more Vitamin A than the regular white cauliflower.

Tomato & Broccoli

I made tomato chutney to go with the oats adai that contains broccoli.

The results of a recent research conducted at the Food Science and Human Nutrition at the University of Illinois, indicates that eating tomatoes and broccoli together may offer better protection against cancer than eating either vegetable alone. "Separately, these two foods appear to have enormous cancer-fighting potential. Together, they bring out the best in each other and maximise the cancer-fighting effect," Erdman said.

Rolled oats

I have used oats which are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system.

Turmeric plus Pepper

I have used turmeric, a medicinal spice which contains yellow pigments called curcumin that fights cancer. Studies show that our bodies absorbs curcumin a thousand times more when eaten together with pepper.

Other ingredients that are used in the recipe are

Cumin seeds that aid digestion and rice flour which is a good source of protein, calcium and phosphorus. I have used Moong dal which is very rich in protein. I have used maida in least quantity (just quarter cup for 10 adais) as it is not a gluten free food. I have used oil spray (one spray for one adai) for a fat free cooking.

RECIPE for Oats adai with cauliflower and broccoli

List of ingredients:

Vegetables:

Orange cauliflower florets – 1 cup

Broccoli florets – ¾ cup

Red onion – 1 big (optional)

To make the batter:

Ground rolled oats – 1 cup (I used quaker oats old fashioned rolled oats)

Split yellow moong dal – ½ cup

Rice flour – 1 cup

Maida/All purpose flour – ¼ cup

Water – 3 to 4 cups

Spices and herbs:

Cumin seeds – 1 teaspoon

Turmeric powder – less then ¼ teaspoon

Ground black pepper – ¼ teaspoon

Asafoetida powder – 2 pinches

Salt to taste

Coriander leaves – handful

For seasoning:

Canola oil – 1 teaspoon

Mustard seeds – ½ teaspoon

Ginger – ½ inch

Green chillies – 4 to 5

Oil spray like PAM

Method:

1. Grinding, soaking and chopping:

Grind the oats and moong dal together and soak it in 1 cup water and keep it aside.

Use a mini chopper or a food processor to chop the cauliflower and broccoli finely and keep it aside.

Chop the red onions finely.

Chop the green chillies.

Peel the ginger skin and grate it.

Chop the coriander leaves.

2. Prepare the batter:

Take a large mixing bowl. Add the rice flour and maida.

Add a cup of water and whisk well to avoid lumps.

Add the soaked oats and moong dal and mix well.

Add the chopped vegetables and mix well.

Add the cumin seeds, turmeric powder, ground pepper, salt, asafoetida powder and finely chopped red onions and mix well.

3. Seasoning:

Heat oil in a small seasoning pan.

Add the chopped green chillies until it turns pale

Take the green chillies out. (this is to avoid biting on green chillies while eating).

Add the grated ginger to the oil in which green chillies were fried.

Add the mustard seeds, when it pops, add the seasoning with oil to the batter and mix well.

Mix in finely chopped coriander leaves.

4. Adai batter:

Add required amount of water to bring it to adai batter consistency. Mix well and keep it aside. The adai batter is ready.

5. Preparing the adai:

Heat a non stick tawa.

Spray once on the surface.

Pour one ladle of the batter in the center and spread it very little, just to make 4 to 5 inch adais.

Spray oil on top of the adai and keep partially closed in medium heat.

Use a stainless steel sauce pan to cover the adai partially.

After a minute see if the adai comes out without sticking to the tawa.

Flip the adai and again cook partially covered for a minute.

Serve immediately with tomato chutney or plain non fat curd.

Repeat until all the batter is used.

You should be able to make atleast 10 small adais.

This is my entry to four events.

1. Diet foods hosted by Dhivya of Dil se.

2. JFI - whole grains hosted by Suganya of Tasty palettes.

3. WBB - grains in my breakfast hosted by Aparna of My diverse kitchen.

4. Original recipe hosted by Lore of Culinary.

Plain Dosa / Saadha dosai

I used to use the iddli batter for making Dosa, until my friend Shalini shared a wonderful plain dosa recipe with me. Here is the recipe.

Ingredients:

Par boiled rice - 1 cup

Raw rice - quarter cup

Urud dal - one hand full

Fenugreek seeds - half teaspoon

Salt - 1 teaspoon

Oil - to use while preparing dosa

Method:

Combine par boiled rice, raw rice, urud dal and fenugreek seeds. Wash well and soak in water for atleast 4 to 5 hours. I soaked it overnight.

Grind it in a wet grinder using little water until the batter is fine.

Tranfer the content to a container. Add required amount of salt and mix well using your hands.

Allow it to ferment for atleast 20 hours partially closed.

Now the batter is ready to prepare dosa.

Refrigerate the remaining batter in an airtight container.

For preparing dosa:

Heat a tawa and take a ladle of batter.

Pour the batter in the center of the tawa and spread it from inside out.

Dribble little oil around the corners.

After a minute, flip the dosa and remove from heat after half a minute.

Serve immediately with sambar/chutney/milagai Podi or any kind of masal for Dosa.

Picture: I have displayed the dosas with MTR chutney powder that is mixed with little oil.

Use ghee instead of oil for a great flavor and aroma.

This is my entry to the Dosa Mela hosted by Srivalli of Cooking for all seasons.

Toor Dal Adai

Toor Dal is one versatile lentil that we use in every day cooking, be it sambar, or rasam or even dal fry. In this (Toor Dal Adai) recipe, I have used Toor Dal to make crispy and filling Adai. Adai is a form of dosa and there are several versions of making adais using different lentils. Toor dal Adai is one delicious recipe that I want to share with you all. This is my entry to JFI event: Toor Dal hosted by my friend Linda of 'Out of the Garden'. Thanks Linda for hosting this event. Here goes the recipe.

Ingredients:

Toor Dal - 3/4 cup

Par Boiled Rice - 1 cup

Fresh Coconut (grated) - 1/2 cup

Green Chillies - 3 to 4

Asafoetida Powder

Curry Leaves

Salt to taste

Method:

Soak Toor Dal and Par Boiled Rice in water for 3 to 4 hours.

Grind the soaked Dal and Rice together. Add Coconut, Green Chillies, Asafoetida Powder and Chopped Curry leaves and Salt while grinding. Grind to a smooth dosa batter adding very very little water.

Use this batter to make nice and crispy thin Dosa or thick Adai. Serve with yogurt or any spicy chutney.

Note: The batter can be used instantly or used after fermenting.

This is my entry to Dosa Mela hosted by Srivalli of Cooking for all seasons.

Masal for Masal Dosa

Whenever I visit Salem (My hometown in Tamil Nadu), I will make it a point to have the delicious Masal Dosai from a cafe called Sri Krishna popularly called KCB. My mouth has started watering just by mentioning the name of the place. Hmmm...This place has a very simple ambience and is crowded all the time. Nei Roast and the unlimited Sambar and Chutney served in a hygienic disposable Plantain Leaf.....makes the place very special. Apart from the Aromatic Ghee Roast, the Steaming Iddlis, all kinds of Chutneys, Vadais, and all the typical tamil tiffin varieties and the rice varieties, and sweets like Badam Halwa...Everything that is listed in the menu is delicious. The menu is painted in the Wall that is visible to all.

The best part is, there is no 'PLEASE WAIT TO BE SEATED' Board in the front. The minute we are settled in a table, Plantain leaf will be placed in front of us. As soon as we sprinkle some water and wipe it clean, the waiter will bring steaming Iddlis and place 2 iddlis in each leaf and serve Red, Green and White Chutney and the tasty Sambar (which is unlimited), then will take a pencil which is usually hidden behid the ears all the time, makes note of what ever we have ordered. He will then turn towards the kitchen and shout at the top of his voice, the item we have ordered. So, the noise in the place is usually the usual chattering and the shouts like 'oru masal dosai'. 'rendu vadai', 'oru pongal', 'oru nei roast'....and so on.

Usually there is no conversation while relishing the Dosa or Poori or Oothappam we have ordered, wiping the leaf in one stroke, then licking our fingers in all possible ways and end with a big burp. KCB is close to my house and we usually walk back talking about how much we enjoyed the treat. I really miss KCB. Just not this place, we have other joints like Lakshmi Halwa Stall and Restaurant, and Chandra and Saravanas in Salem.


Salem is a developing city and all that we had when we grew up were many movie theatres and many many restaurants...lots of sweet stalls and of course famous Temples to visit, like Sugavaneswarar Temple and Kottai Maariamman Temple, Sri Raaja Ganapathi Temple, Vyasaraja Mutt and many more. Located in Tamil Nadu, the city of Salem is the focal point of the surrounding agricultural area. It is a major handloom-weaving center (Kaithari). Industries located in the city include the manufacture of textiles, cotton and silk apparel, and chemicals. Iron-ore deposits and magnesite deposits are nearby. Salem is famous for Salem Stainless Steel Plant and for the tasty Malgova Mangoes. Whenever we have guest during the weekend, we would take them to either Yercaud or Hogenakkal Falls or tour around Salem and visit many temples or just hire a van and plan a day trip to our Family Deity Sri Prasanna Venkateswarar in Gunaseelam....If I start talking about Salem, This post will not be enough..and I can not stop talking about the lovely little Maambazham (Mango) city. Howmuch ever I describe my home town, it will not be enough. One has to live in Salem to admire its real beauty. Coming to the Tamil Nadu Cuisine, I want to contribute Masal for Masal Dosai. This RCI event is hosted by Veggie Cuisine. Thanks for hosting Lakshmi.

Ingredients:

For Masal:

Potatoes - 5
Onion - 2
Green Chillis - 2 to 3
Turmeric Powder
Asafoetida Powder
Curry Leaves
Salt
Oil for seasoning
Mustard and Urud Dal.

Method:

Cut each Potato into Half and cook all the Potatoes. Preferably in Pressure Cooker. Peel off the skin and half each piece. Keep it aside.

Chop Onions and Slit Green Chillis vertically.

Heat Oil in a Kadai and tamper the Mustard Seeds. Add the Urud Dal and when it turns light brown, add the chopped Onions and Fry for sometime. Add the Cooked Potatoes and other Ingrediets. Stir well. The Masala is ready. This Masala can be used for Masal Dosai as well as for Chapathis/Rotis.

Ingredients and method for Dosai:

Wash and Soak 1 Cup Urud Dal add 1/2 teaspoon fenugreek seeds
Wash and Soak 3 Cups Iddli Rice (Food World White Iddli Rice) and 1 Cup Raw rice (Ravi sona Massori) add a handful of Aval (Flattened Rice)

Grind (using a grinder) urud dal. When its done, take it out and grind the rice. When its done. Mix it with the ground urud. Mix little salt and Mix well using hands. Pour in large containers and allow it to ferment. This is how I do the Dosa Batter. I use it for Iddlis the first or second day after it ferments. The Batter is preserved in the fridge. For Detailed Method for making the Batter Click Here.

For making Dosa: Take a laddle of Dosa Batter and pour it in the middle of a hot tawa. Move the same laddle in circular motion towards outside. Apply oil around the corner and when it becomes crisp in the bottom topple the dosa. And when the dosa is cooked the other side too, topple the dosa again, fold it and keep it aside.

For making Masal Dosa: Place half a cup of Masal in the middle of the Dosa and then fold it. Garnish with little butter and chopped coriander leaves. Enjoy the Masal Dosa.

"Kal thondri Mann Thondra Kaalathe Munthondriya Mootha Kudi Thamizh Kudi". Since the Event is all about Tamil Nadu, I would like to quote a few lines from a Tamil Poem that I remember which I learnt in School days. As far as I can remember, the lines go like this.

" Ee ena erathal Ezhindhandru, adhanedhir

Eeyen endral Adhaninum Ezhindhandru.

Kol Ena Koduthal Uyarndhandru, adhanedhir

Kollane endral Adhaninum Uyarndhandru"

I still remember these lines mainly because of its meaning. The lines mean,

"To say 'Give' is bad, on the contrary

saying 'I will not Give' is very bad.

To say 'Take' is good, on the contrary

saying 'I will not take' is very good."

This is a literal translation that I wrote myself. Please forgive me if its not up to the standards. but I am sure the main idea of the verse is made clear.

This is my entry to Dosa Mela hosted by Srivalli of Cooking for all seasons.

Onion Rava Dosa

Ingredients:

Fine Rava – 1 cup
Rice Flour – ¾ cup
Maida – 2 tablespoon
Salt

Onion – 1 medium size
Green Chilli – 1
Cumin seeds – 1 tablespoon
Crushed Pepper – 1 teaspoon
Finely grated Ginger – 1 teaspoon ( Optional )
Curry leaves and Coriander Leaves.

Oil for making dosa.

Method:

Preparing the Batter:

Mix the Fine Rava, Rice Flour, Maida and Salt. Add little water and make a thick batter without lumps. Keep it aside for one hour.

Meanwhile, chop finely the Onion, Green Chillis, Curry Leaves, Coriander Leaves. Mix all the chopped ingredients together along with Cumin seeds, and Pepper and keep it aside. If you are using a chopper, put all the ingredients together and chop finely.

After an hour, dilute the batter using more water and add the chopped ingredients and mix well.

Preparing Dosa:

Heat a Tawa and pour a ladle full of batter in circular motion from outside to center. Dribble oil around the corners of the dosa. Leave until golden brown. Flip the dosa. When both sides are done serve hot with Coconut chutney.

This is my entry to Dosa Mela hosted by Srivalli of Cooking for all seasons.

Sprouted Moong Dosa

Ingredients:

2 cups – Sprouted Moong Dal
3 tablespoon Rice
2 teaspoon Jeera
¼ teaspoon Red Chilli Powder
Asafoetida
Salt
Oil/Ghee for making dosa.

Method:

Soak Sprouted Moong Dal and Rice together for 1 hour.

Grind the Dal, Rice, Salt, Asafoetida, Red chilli powder and Jeera to smooth batter using very little water.

Make thin small dosas using the batter in a Hot Tawa. Keep medium heat. Cook both sides, using little oil/ghee in the sides. These healthy dosas can be served hot with a dollop of thick curd or any raitha/chutney of your choice.

Note:

Instead of adding the rice, you can substitute with either 2 tablespoons of rice flour while grinding or mix ½ cup of iddli/dosa batter.

Instead of red chilli powder, green chillis can be used.

Grated ginger, pepper, finely chopped onions, coriander leaves and curry leaves can be added to the ground batter.

This nutritious dosa, is definitely not filling like other Adai varieties, Because, the batter is made thin and the Sprouted moong is not heavy.

This is my entry to Dosa Mela hosted by Srivalli of Cooking for all seasons.