Thavala Dosai

This is a dish from North Arcot District. My MIL is from North Arcot district. She made this thavala dosai day before yesterday for evening tiffin. This was the first time I had this evening tiffin and it was really tasty and crispy. I got the recipe from her. The recipe is similar to the adai recipe with some variation. Here goes the recipe

Ingredients:-

1. Boiled rice - 2 cups
2. Channa dhall - 3/4 cup
3. Toor dhall - 3/4 cup
4. Urad dhall - 4 tsp
5. Salt to taste

For Tempering:-

1. Oil - 2 tsp
2. Mustard seeds - 1 tsp
3. Urad dhall - 1 1/2 tsp
4. Channa dhall - 1 tsp
   
5. Green chillies - 5 (acc to taste)
6. Ginger - a small piece
7. Red chillies - 5 (acc to taste)
8. Asafoetida powder - a pinch
9. Curry leaves - few
10. coconut - 2 tsp (for one dosai)

Soak rice separately and the lentils (channa dhall, urad dhall and toor dhall) separately for 3 to 4 hours. Drain it after 4 hours and grind it separately. Grind rice finely and the lentil coarsely. Mix both together with your hand along with the required amount of salt and keep it aside. If you want to make dosai in the evening, you need to prepare the batter in the morning itself. When you are ready to make dosai, preheat the oil in a pan, splutter mustard seeds and fry urad dhall, channa dhall, green chillies, red chillies and ginger and fry it till it becomes golden brown. Now add a pinch of hing to it and pour it on top of the batter. Mix it well and add the curry leaves now. Heat the dosa pan and pour a laddle full of batter and sprinkle the coconut on top of it. Pour oil in the sides and let it cook in low flame. Flip it and let the other side cook. Serve it hot with some chutney or with a dallop of curd. It goes well with chutney and molagapodi...

Oats Dosai

This is something very new to me. I came across this website from one of my co-blogger and also in a magazine. But I was not sure whether this will taste good or not. So I tried this dosai yesterday using small cups for measurement. Here is the recipe I followed.

Ingredients:-

1. Oats - 1 cup
2. Buttermilk - 2 cups
3. Besan Flour - 1/4 cup
4. Sooji -1/4 cup
5. Salt to taste
6. Green chillies - 2 (acc to taste)
7. Onion - 1 finely chopped
8. Curry leaves and coriander leaves - few
9. Mustard seeds - 1/4 tsp
10. Cashews - few
11. Asafoetida powder - a pinch
12. Oil - 2 tsp

First grind the oats into very fine powder. Keep it aside. Now take the buttermilk add oats powder, besan flour, sooji and salt and mix it well. Keep it aside for half an hour. In the mean time, preheat a drop of oil, splutter mustard seeds, when its done add cashews, onion, asafoetida powder and green chillies and fry it till it becomes golden brown. Now add curry leaves and coriander leaves to it and saute' for a moment and pour it on top of the batter. Mix it well. Pre heat a dosa skillet, pour a laddle full of batter and spread it into a circle, pour a teaspoon of oil and let it cook under low flame (because it becomes very dark). When it is done flip it over and pour the remaining oil and cook it. Serve it hot with some chutney or sambar. This tastes really good and it tastes more like rava dosa.

Rice dosa

This is very famous evening tiffin in Kerala Iyer families. While making idly batter, we used to make this batter also without adding urad dhall to it. Here is the recipe.

Ingredients:- For Batter

1. Boiled Rice - 1 cup
2. Salt to taste.

For Dosa:-

1. Sesame Oil - 2 tsp
2. Coconut - 2 tsp (for one dosa)
3. Black whole pepper - 5 or 6 (optional and acc to taste)

Soak boiled rice for 6 hours and grind it nicely adding salt to it and keep it outside for nearly 6 to 8 hours (this timing will be good in California ; if you live in Chennai, keep it outside according to your weather. If its too hot, then 4 hours will do). When you are ready to make dosa, heat a iron skillet(preferable) pour a laddle full of batter and make it a circle, now sprinkle the grated coconut and whole pepper on top of it. Pour oil on the side and let it cook. Flip it over and pour the remaining oil and let it cook the other side also. Remove it when it is fully cooked. Eat it with sambar. Chutney may not be good for this dosa. I personally like to eat this dosa with Brinjal poricha kozhambu (kerala style).

Dosa

Dosa is a very common tiffin in south India. Most of us know the recipe for making dosa. This is especially for my friend Sangeeta. Here is the recipe.

Ingredients:-

1. Boiled rice - 4 cups
2. Whole urad dhall - 1 cup
3. Fenugreek seeds - 1 tsp
4. Salt to taste

Soak rice and urad dhall for atleast 6 hours. Add fenugreek seeds to urad dhall while soaking. After 6 hours, drain the water and grind urad dhall first nicely. Then grind rice very nicely and mix both together. Add required amount of salt and mix everything well. The consistency of the batter should be a little more watery than idly batter. Add water to adjust the required consistency. If you want to make dosa in the evening, you prepare this batter in the morning and keep it outside (some people may not prefer sour batter. so they keep it in the fridge immediately after grinding). I prefer a little bit sour batter to make dosa.
If you are ready to make dosa, then preheat dosa skillet and pour a laddle full of batter and make a circle according to the size you prefer ( I make 3" to 4" diameter dosa for my girls and for us 6 to 7") Pour 1 tsp of sesame oil (preferably) on the side and let it cook under low flame. Flip it and let the other side also cook. Adding oil on the other side is optional (I usually avoid). when both sides are fully cooked, serve it hot with some chutneys or sambar.