Oats Dosa

oats-dosa

oats dosa

Ingredients
Oats – 2 cups
Rice Flour – 1 cup
Rava – 1 cup
Buttermilk – 1 cup
Water – 1 cup
Green Chilli Paste – 1 teaspoon

Seasoning
Mustard seeds
Curry Leaves

Procedure
1.Dry roast the sooji.
2. Add oats, rice flour , chilli paste and salt.
3. Make a batter with buttermilk and water.
4. Make seasoning with mustard seeds and curry leaves and pour it on the batter.
5. If the batter is too thick, add water and make it to the required consistency. (It should be very thin)
6.Make small dosas and serve with Milagai Podi/Gun Powder.

Notes:
When I use the old fashioned oats, I soak it in hot water for an hour before making the batter.

2008
08/24
CATEGORY
Dosa
Grains
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Ragi Idli

Ingredients
Urad Dal – 3/4 cups
Ragi Flour – 2 cups.

Procedure
Soak Dal for 11/2 – 2 hours and grind to a smooth frothy paste. Mix ragi flour that is readily available in the stores and required salt. Allow the batter to ferment for 8-10 hours. Pour in greased idli moulds and make delicious idli.

This idli goes well with onion chutney/pickle, green chilly chutney/pickle or bell pepper chutney.

2008
08/24
CATEGORY
Grains
Idli
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Ridge Gourd Kootu

Ingredients
Ridge Gourd – 1 medium 
Thoor Dal – 1/4 cup
Green Chillies – 2 or 3

For Seasoning
Mustard Seeds
Curry Leaves

Ridge Gourd Dal

Ridge Gourd Kootu

Procedure
1. Wash and cut Ridge Gourd into small pieces. (the skin is usually made into chutney which will be in a different post)
2. Wash the Dal and add the ridge gourd pieces.
3. Add upto an inch of water and pressure cook for 3 whistles.
4. Make a seasoning of mustard seeds, curry leaves and green chillies and pour on top of the Dal mixture.
5. Mix thoroughly with salt and it is ready to serve with roti/rice.
Variation -1

You can optionally grind green chillies and 1 tablespoon of coconut ,add to the cooked and then make the seasoning and allow it to boil for few minutes till the raw smell of the paste leaves.

Variation -2

You can optionally grind green chillies and 1 tablespoon of coconut and 1 teaspoon of cashews , add to the cooked Dal and then make the seasoning and allow it to boil for few minutes till the raw smell of the paste leaves.

Variation -3

If I know that I will be using the dal for rotis only, then while pressure cooking, I add a medium size tomato and then do any of the of the above. The tomato flavoured goes best with rotis.

I am sending this entry to Lentils Mela hosted in Ashwini’s Spicy Cuisine.

2008
08/24
CATEGORY
Dal
Vegetables
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Quick Cabbage Dal

Ingredients
Cabbage – 1 cup chopped
Moong Dal – 1/2 cup
Green Chillies – 2 or 3 (I prefer Jalapenos)
Coconut flakes – 1/2 tablespoon
Roasted gram Dal – 1 tablespoon
For Seasoning
Curry Leaves – a bunch
Mustard seeds
Procedure
1. Wash the moong Dal in a container that can be kept in a pressure cooker.
2. Add the chopped cabbage and Jalapenos.
3. Add water in the container so that is stands one inch on top of the contents.
4. Pressure cook for 3 whistles.
5. Let it cool down and do the seasoning in a pan with mustard seeds and curry leaves.
6. Transfer the cooked Dal and cabbage mixture.
7. Powder the roasted gram Dal in a coffee grinder.
8. Mix the powder in little water and keep aside.
9. Add coconut, and the powdered wet roasted gram dhal.
10. Mix thoroughly with salt.
11. Allow to simmer for required consistency.
12. Serve hot with rice or rotis.
2008
08/24
CATEGORY
Dal
Vegetables
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