My Favorite South Indian Recipes

South Indian Break fast recipes - Vegetarian recipes - Tamil Chettinad recipes - Sourashtra recipes

Mullu Murungai Ilai/Keerai Dosa Recipe

Leave a Comment

The mullu murungai ilai dosa is a simple and tasty dosa. A small variation from normal dosa makes this yummy and healthy dosa in minutes.             

I have already posted mullu murungai iali vadai (fritters). Here is another recipe with mullu murungai keerai. It is equally tasty like the vadai. To avoid deep fry my mil tried this recipe. It came out well. So I tired it and clicked this recipe. My husband and kiddo enjoyed this dosa. The green color will attract the kids.

The step by step pictorial procedure of this recipe is as follows.

Check other mullu murungai keerai recipe…. mullu murungai iali vadai (fritters).

Check other dosa recipes….dosa, wheat dosa, oats dosa, beetroot podi dosa, moong dal dosa, ragi kara dosa, spicy watermelon rind dosa, alagar kovil dosa, palkova dosa, coconut dosa, egg dosa, onion-rava dosa, adai and palm jaggery dosa.                  

INGREDIENTS 

  1. Mullu murungai ilai – 15 leaves
  2. Cumin seeds – 1 tsp
  3. Black pepper pods – 3/4 tsp
  4. Idli/dosa batter – 1 cup
  5. Salt – As per the taste

PROCEDURE 

  1. Clean the mullu murungai leaves. Remove the thick veins in the leaves. Wash the leaves and keep it aside.                                                      
  2. In a mixer grinder, add cumin seeds.                                            
  3. Add  black pepper pods. Grind it.                        
  4. Now add half of the leaves to the mixer grinder and grind it. Add the remaining leaves to it and grind it again.                                           
  5. Add little water to it and grind it into a smooth paste.                    
  6. Transfer it in a bowl.                                                       
  7. Add idli/dosa batter to the ground paste.                           
  8. Mix it well.                                                      
  9. Heat dosa tawa.                                            
  10. Take a ladle full of batter.                        
  11. Spread it on the dosa tawa in circular motion.                              
  12. Drizzle little oil over it.                             
  13. Cook it well.                                                                   
  14. Flip the dosa and cook it well on other side too.                               
  15. Serve hot with any chutney.                                         

NOTE 

  1. Adjust the pepper pods as per the taste required.
  2. The idli//dosa batter already has salt in it. So add little salt only if required.
  3. This dosa goes well with coconut chutney, onion chutney and tomato chutney. It can also served with any other chutney of your choice.
  4. Remove the thick veins. If not it will be difficult to grind and will come in between the dosa.

Beetroot-Podi Dosa Recipe

Leave a Comment

Dosa is a prepared frequently in our Country for breakfast or dinner. Beetroot-podi dosa is a simple variation from the normal dosa. It is quite easy to prepare. Also it a better way to feed kids beetroot. The color of the dosa will attract the kids.

Check other dosa recipes….idli/dosa batter, dosa, wheat dosa, yellow moong dal dosa, egg dosa, palm jaggery dosa, adai, coconut dosa, palkova dosa, ragi kara dosa, rava-onion dosa, alagar kovil (sourashtra style)dosa, spicy watermelon rind dosa and oats dosa.

Check other beetroot dosa…..beetroot chutney, beetroot kuruma, beetroot cake, tricolor chapathi and beetroot poriyal.                     

INGREDIENTS 

  1. Idli/dosa batter – 1 cup
  2. Beetroot – 1
  3. Idli/dosa powder – 2 tsp
  4. Ghee/oil – (2-3) tsp

PROCEDURE

  1. Peel the skin of the beetroot ans wash it.
  2. Grate the beetroot with grater.
  3. Heat dosa tawa and grease it with castor oil.   
  4. Take a ladle of batter.
  5. Spread it into a circle on the tawa.
  6. Immediately sprinkle the grated beetroot.
  7. Next, sprinkle idli/dosa powder.
  8. Drizzle little oil/ghee.
  9. Flip it and cook it on other side.
  10. Serve hot with any chutney or sambhar.                  

NOTE 

  1. The grated beetroot should be sprinkled as soon as you spread the batter. This is because once the dosa starts to get cooked the beetroot will not combine with batter well.
  2. This recipe goes well for uttapam or medium size dosa. It can also be tired with thin dosa but the beetroot will be like overcooked.
  3. Grated carrot can also be added along with grated beetroot.
  4. Idli/dosa powder is used to overcome the natural sweetness from the beetroot. If not prefered, you can avoid it for kids.

 

‘

Sourashtra Style Azhagar Kovil Dosa Recipe

Leave a Comment

INGREDIENTS

  1. Idli/dosa batter – 3 cups
  2. Ginger – 1 inch piece
  3. Pepper corns – 1 tsp
  4. Cumin seeds – 1 tsp
  5. Green chili – 1
  6. Turmeric powder – 1/2 tsp
  7. Hing – 1/4 tsp
  8. Salt – As per taste
  9. Curry leaves – 3 sprigs

PROCEDURE

  1. In a mixer grinder, add pepper corns, cumin seeds, ginger and curry leaves.
  2. Grind it into a paste. Oops!!! I forgot to add green chili previously. So, added now.
  3. Add little water to it.
  4. In a mixing bowl, add the idli/dosa batter, ground  paste, turmeric powder, hing and salt.
  5. Mix it well.
  6. Heat the dosa griddle. Grease it with castor oil.
  7. Pour a ladle full of batter.
  8. Spread it from the center.
  9. Drizzle oil over it. Allow it to cook on one side.
  10. Flip it and cook it on another side.
  11. Transfer to a serving plate.
  12. Serve hot with any chutney of your choice.

NOTE

  1. Adjust the seasoning as per the taste.
  2. Instead of grinding all the ingredients, pepper corn & cumin seeds can be crushed and green chili, ginger and curry leaves can be finely chopped.
  3.  If preferred, veggies can be topped. But Sourashtra style alagar dosa is served plain only.
  4. If the idli/dosa batter becomes sour, then alagar kovil can be prepared to overcome the sourness.
  5. Alagar kovil dosa is prepared during the vaikunta ekadesi for sure by Sourastrians.

Spicy Watermelon Rind Dosa Recipe

Leave a Comment

Dosa is a our regular breakfast. Various types of dosa can be prepared. Here is the summer special dosa recipe. This dosa is prepared from the rind of the watermelon. The rind in usually wasted as it is tasteless. But, this tasteless portion of the watermelon can be turned to be a tasty dish.

Generally, halwa is prepared from the rind of the watermelon. Dosa can also be prepared from it. Also, this is the spicy version of watermelon rind dosa. Plain version of watermelon rind dosa can also be prepared. Will post it shortly.

The step by step procedure to prepare watermelon rind dosa is as follows…..

INGREDIENTS

  1. Rice – 1 cup
  2. White portion(rind) of the watermelon  – 2 cups
  3. Green Chili – 2
  4. Cumin Seeds – 1/4 tsp
  5. Asafoetida/hing – a pinch
  6. Black pepper powder (optional) – 1/2 tsp
  7. Salt – As per the taste required
  8. Oil – 1 tbsp

PROCEDURE

  1. Wash and soak the rice for 2-3 hrs.
  2. Grate the white portion of water melon.
  3. Squeeze the water out of the water melon and keep aside.
  4. In a mixer grinder, add the rice, green chili and asafoetida. Grind it once.
  5. Now, add water squeezed out of the melon. Grind it into a smooth paste.
  6. Add black pepper powder.
  7. Add the grated water melon and mix well.  You will get a thick batter like idli/dosa batter.
  8. Allow it to ferment for 8 hours or overnight.
  9. Heat the dosa tava.
  10. Grease it with castor oil.
  11. Pour one ladle of batter and spread little bit.  Drizzle oil over it.
  12. Once the bottom side is cooked, flip it to cook the other side also. Drizzle some more oil. Cook till it is done.
  13. Serve hot with any chutney.

NOTE

  1. Instead of watermelon, this dosa can be prepared from other ingredients like cucumber, yellow squash or bottle gourd also.
  2. Serve this watermelon dosa hot. If turned cool, the taste will be different.
  3. If preferred, watermelon dosa can be prepared without fermenting the batter also. But the taste will be good only if fermented.
  4. The batter can be fermented first and then the ingredients can be added.
  5. The consistency of the batter should be like that of idli/dosa batter.
  6. Adjust the seasoning as per the taste desired.

Palkova Dosa – Simple And Sweet

Leave a Comment

Palkova dosa is a simple and sweet dosa prepared from idli dosa batter and maida flour. This is a very different recipe. With leftover batter this palkova dosa can be prepared in minutes.

In this palkova dosa, palkova is not used. The maida along with sugar gives palkova taste to the dosa.
palkova dosa (8)INGREDIENTS

  1. Idli dosa batter – 1 cup
  2. All purpose flour / Maida flour – 2 cups
  3. Sugar – 1⁄4 cuppalkova dosa (1)

PROCEDURE

  1. In a mixing bowl, add idli dosa batter and maida flour. palkova dosa (2)
  2. Add water to it and mix well. Make it into a homogeneous mixture.palkova dosa (3)
  3. Heat a dosa tawa. Grease the dosa tawa with a kitchen tissue paper or kitchen cloth dipped in castor oil.palkova dosa (4)
  4. Take a ladle full of idli dosa batter and pour it in the middle of the tawa. Spread the batter from the centre and make a round.palkova dosa (5)
  5. Sprinkle sugar over the dosa uniformly and drizzle some oil. Cook it well.palkova dosa (6)
  6. Flip the palkova dosa other side carefull. Cook for a minute. Yummy palkova dosa is ready.palkova dosa (7)

Coconut Dosa – No Fermentation Dosa

2 Comments

10-13346188_10202028531031825_6839420004942845881_o

Dosa is  common breakfast in India.  This coconut dosa is different from usual dosa. Here, only idly rice is used urad dal is not used.

Also fermentation is not required to prepare this coconut dosa.  So it is instant, easy and simple to prepare. The coconut along with the pepper corns and cumin seeds gives awesome flavour to the dosa.

This coconut dosa is a yummy substitute to the usual dosa. Here is the recipe of the coconut dosa with step by step pictorial procedure.  It goes well with  tomato chutney, onion chutney, ginger chutney, garlic chutney and idly-dosa powder.

11-13346242_10202028531231830_2495706250733949691_o

INGREDIENTS                 

  1. Coconut – 1 (small)
  2. Idly rice – 2 cups
  3. Pepper corns – 1 tsp
  4. Cumin seeds – 1 tsp
  5. Salt – 2 tsps

PROCEDURE

  1. wash and soak the idly rice for 3 hours.01-13350290_10202028528591764_289764126499467056_o
  2.  In a mixer grinder add chopped coconut, pepper corns and cumin seeds.14-13316886_10202028529591789_7618720055721966919_o
  3.  Grind them into a coarse paste.02-13227655_10202028530111802_5180878531429585964_o
  4.  In a grinder, add the soaked idly rice and coconut mixture.  The consistency of the batter should be little thin than the idli dosa batter.04-13301400_10202028528991774_6764255736119381163_o
  5.  Transfer the batter in a vessel. Add required salt and water. Mix it well and keep it aside.
  6.  Heat the tawa. Grease the tawa with a paper tissue dipped in oil
  7. Take a ladle full of bafter and spread it from the outer edge of the tawa. Drizzle some oil and cook it well.05-13340173_10202028529031775_4088470711980185261_o06-13307312_10202028529471786_807595150930345246_n
  8. Flip the dosa and allow it to cook well on the other side.08-13350395_10202028531311832_6800183540587472568_o
  9.  Serve the coconut dosa hot with chutney and idly-dosa powder.12-13320421_10202028530871821_281799981670677451_o

 NOTE

  1.  Since I prepared it for my toddler I added less coconut, pepper  corns and cumin seeds. It can be added  more for flavour and taste.
  2. chopped onion and curry leaves can also be added in the batter.