Paruppu Adai / Lentil pancake

Preparation Time : 2 hours

Cooking Time : 20 Minutes

Serves - 2

Ingredients:

Raw Rice - 1 cup

Kadala Paruppu / Chana Dal - 1/4 cup

Tuvaram Paruppu / Split red gram - 1/4 cup

Red Chilli - 2

Green Chilli - 1

Grated Ginger - 1 teaspoon

Curry leaves - Few

Salt

Method:

Soak all the ingredients except salt with enough water for 2 hours. Drain excess water and keep it aside.Grind the rice mixture to coarse and smooth paste by using drained water. The batter should not be too smooth nor too coarse. It should be of pouring consistency.Add salt and mix thouroughly. Heat a flat pan, drizzle some oil, scoop out a laddle full of the batter on to pan, smear it into round circle, scrap a hole in between gently.Cook on both the sides until golden brown. Serve hot with jaggery or dip of your choice !!

Tip: You can add extra curry leaves to increase more flavour. The hole in the adai is made so that the adai gets cooked evenly inside and out. Generally the adais are made little thick and crisp.

Corn Dosa / Corn flour pancakes

Preparation time : 20 Minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

Corn Flour - 1 cup

Rice Flour - 1 cup

Hing / Asafoedita - a pinch

Curd - 2 tablespoon

Chopped Onion and tomatoes - 1 cup

Green Chilli - 2 Finely chopped (optional )

Salt- to taste

Oil 

Method:

Mix together all the ingredients except oil,add water, beat well and make in to a batter of pouring consistency of dosa.Keep it aside for 20 minutes. Now Heat a flat pan, drizzle little oil. Drop a laddle full of batter and spread in to a thin dosa and let it cook on medium to low flame on both the sides. Remove and serve hot with  chutney of your choice.

Fermentation for this Batter is not required. 

Tip : This dosa takes little longer time to cook than the usual ones, make sure not to cook it on high flame, its more easier to make this on a non stick tawa or flat pan.

Besan Dosa

Preparation time : 20 Minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

Besan / Gram Flour - 2 cups

Rice Flour - 1 Cup

Turmeric Powder - 1/2 teaspoon

Hing / Asafoedita - 1/2 teaspoon

Curd - 2 tablespoons

Salt- to taste

Oil - Few teaspoons

Method:

Mix together all the ingredients except oil,add water, beat well and make in to a batter of pouring consistency of dosa.Keep it aside for 20 minutes. Now Heat a tawa, drizzle little oil. Drop a laddle full of batter and spread in to a thin dosa and let it cook on medium flame on both the sides. Remove and serve hot with coconut chutney.

Fermentation for this Batter is not required. 

Tip : You can add chopped onions,tomatoes and coriander leaves to enhance more taste.

Moong Dosa

Feb 7, 2010

Kabhi suna hai aisa dosa....

Lav presents Moong Dosa

Preparation time : 10 Hours

Cooking Time: 20 minutes

Servings: 4

Ingredients:

Moong Dal - 2 cups

Green chillies - 3

Red Chilli - 1

Ginger Fine chopped - 1 tablespoon

Coriander Leaves - 1/2 cup

Salt- to taste

Oil - Few teaspoons

Method:

Soak Moong dal over night. Grind the dal along with green chilli, red chilli, ginger ,coriander leaves and salt in to a smooth batter. Heat a tawa, drizzle little oil. Drop a laddle full of batter and spread in to a thin dosa and let it cook on medium flame on both the sides. Remove and serve hot with coconut chutney.

Do Not Ferment this Batter. This should be used immediately after u grind or u can refrigerate for later use.