Tomato Dosa

Preparing different varieties of tiffin recipes for my 4 yr old is a daunting task, sometimes. Yes, after trying out a new recipe, I’m not sure if he is going to eat it at all. I guess, there are some of you out there who would relate to that. But then, it doesn’t stop us from preparing a tried and tested recipe with a twist/variation or an absolutely new tiffin recipe with the hope that our little ones might enjoy it after all.

Tomato dosa, pandumirapakaya pachadi, cabbage pachadi, karivepaku podi
I tried out a new recipe, tomato dosa, from recipe files this week which, fortunately, turned out to be a keeper. The tomatoes gave that kick to the rice+dal batter by lifting the earthy flavor to something tangy, jaggery lent it a sweet touch, and red chillis provided the spice factor. These dosas can be served with any chutney or podi of your choice. My son enjoyed it with white sugar, though.:)

Tomato Dosa Recipe

Recipe Source: From my recipe files
Prep & Cooking: 20-30 mts, Soaking: 2-3 hrs
Serves 5-6 persons
Cuisine: South Indian

Ingredients:

1 1/4 cup raw rice and 2 tbsps of tur dal, soaked in water for 2-3 hrs
2 tomatoes chopped
2 tbsp grated fresh coconut (optional)
2-3 dried red chillis, de-seed and tear
1-2 tbsp grated jaggery
1 tbsp chopped coriander leaves (optional)
salt to taste
oil as required
1 Drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies (de-seed), grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.
2 Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.
3 Serve hot with any podi or chutney of your choice like karivepaku podi or coconut chutney

Ghee idly $ Mini idly

Ghee idly ingredients:

1.Idly rice - 4 cups
2.Urad dal - 1 cup
3.Fenugreek - 1 tsp

Sambar ingredients:

1. Toor dal - 1 cup
2. Sambar onions (shallots) - 1/2 cup
3. Tomato - 1
4. Tamarind - small gooseberry size
5. Turmeric powder - 1/4 tsp
6. Oii - 1/2 tbsp
7. Salt - to taste
8. Coriander leaves - few, for garnishing

Sambar powder ingredients:

1. Dry red chillies - 3-4
2. Coriander seeds - 1/2 tbsp
3. Fenugreek seeds - 1/4 tsp

Seasoning ingredients:

1. Mustard seeds - 1/2 tsp
2. Curry leaves - few
3. Asafoetida - a pinch

Ghee idly with sambar preparation:

Idly preparation:

• Soak the rice and dal separately for 8 hours.

• Mix fenugreek with dal.

• First grind dal and then grind rice smoothly.

• Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment.

• Then lightly mix the fluffed batter gently.

• Now add a pinch of baking soda and little amount of water.

• Now grease mini idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins.

• Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins.

• Now dip spoon in cold water and run it around the idles in the mould and flip them out using a spoon and keep aside.

Sambar preparation:

• Take a pan and heat with 1/4 tbsp of oil.

• Add red chillies, coriander seeds and fenugreek seeds and saute for few seconds.

• Remove from heat and allow them to cool for some time.

• Then make a powder and keep aside.

• Soak the sambar onions in water for 1 or 2 hrs.

• Remove the outer layer of the skin and keep aside.

• Wash the dal and keep aside.

• Chop the tomatoes and clean the tamarind.

• Take a pressure cooker and add the toor dal, chopped tomatoes, sambar onions, tamarind, turmeric powder and required quantity of water.

• Pressure cook till the dal become soft.

• Remove from heat and allow to cool for sometime.

• After some time remove the pressure cooker lid and separately take out the shallots and mash the the cooked dal.

• Then heat a pan with remaining oil and add mustard seeds.

• When they start to crackle add curry leaves and asafoetida.

• Now pour the mashed dal, shallots and little quantity of water.

• Cook on low flame for 5 mins.Then add the sambar powder and required amout of salt.

• Mix will and again cook for another 10 mins (In-between stir well. so that they don't burn).

• Finally garnish with coriander leaves and remove from heat.

• Now your tasty sambar for idly is ready to serve.

masala dosa

Masala dosa ingredients:

1. Par boiled rice -3 cups
2. Urad dal - 1 cup
3. Fenugreek or methi seeds - 1 tsp
4. Soda bi carbonate - a pinch
5. Salt - 1½ tsp
6. Oil - for sprinkle

Filling masala ingredients:

1. Potato - 2 (boiled and mashed)
2. Onion -1
3. Green chillies - 2
4. Turmeric powder - ¼ tsp
5. Mustard seeds - ½ tsp
6. Urad dal - ½ tsp
7. Channa dal - ½ tsp
8. Curry leaves - few
9. Salt - to taste
10.Oil - 2 tbsp
11.Water - ½ cup

Filling masala preparation:

• Heat the oil in a heavy bottom pan and add mustard seeds, urad dal and channa dal. Sauté for a min.

• Then add onions, curry leaves and green chillies. Sauté till the onions are transparent.

• Now add turmeric powder, potatoes, salt and water. Cook for 3 to 5 mins.

• Now your filling for masala dosa is ready.

Dosa preparation:

• Soak the rice and dal separately for 8 hours. Fenugreek to be added with dal.

• Grind dal and par boiled rice smoothly(separetely).

• Add salt and mix the batters thoroughly (preferably in hand) and keep the mixed batter for 10 hours for fermentation.

• Mix the fluffed batter gently with little amount of water and a pinch of baking soda to make batter flow gently.

• Now heat the pan (tawa) and spread a ladle full of batter into circular motion to make thin dosa.

• Sprinkle a tsp. of ghee or oil over it. Place a tbsp. masala in the centre.

• Fold into half to cover masala.Remove with spatula when crisp.

• Serve hot with chutney and sambar.

Rava khichadi

ingredients:

1. Rava - 2 cups
2. Onion - 1 (vertical chopped)
3. Tomato - 1 (finely chopped)
4. Ginger - 2 inch piece
5. Vegetables - 2 cups (half boiled) (Carrot, beans, peas)
6. Oil - 2 tbsp
7. Salt - to taste
8. Mustard seeds - ½ tsp
9. Urad dal - ½ tsp
10.Channa dal - ½ tsp
11.Curry leaves - few

Preparation:

• Dry roast the rava in a heavy bottomed vessel till the rava turns into very light brown colour.

• Then take a deep pan and heat with 2 tbsp of oil. Then add mustered seeds.

• When they start to splutter add channa dal, urad dal and curry leaves. Sauté for few seconds.

• Then add chopped onions, ginger and green chillies. Fry till the onions become transparent.

• Now add tomatoes and sauté for a min. Then add half boiled vegetables. Combine well.

• Now add 5 cups of water and salt. When it boils add rava and keep stirring till the mix gets thick.

• Serve with coconut chutney.

Rava idly

Rava idly ingredients:

1. sooji (semolina or upma ravva) 1 cup
2. mustard seeds - 1 tsp
3. channa dal - 1 tbsp
4. fresh ginger root - 1 " (grated)
5. green chilies - 3(finely chopped)
6. a big pinch of soda
7. carrots - 2(peeled and grated )
8. few curry leaves
9. few coriander leaves
10. salt to taste
11. well beaten thick yogurt (curd) - 1 cup
12. water - 1/4
13. cashewnuts - 10(roasted)
14. ghee or oil - 1 tbsp

Ravva idli preparation:

• Take a pan and heat with ghee.

• Add mustard seeds.

• When they start to crackle add channa dhal and saute till they turn into light golden brown colour.

• Then add green chillies, ginger, curry leaves and mix well.

• Now add rava and stir continuously for 3-4 mints on medium flame.

• Remove from heat and allow it to cool for 10 mins.

• Finally add grated carrot, chopped coriander leaves, well beaten curd, required quantity of water, a pinch of soda and salt.

• Mix well and keep restly for 20-30 mins.

• Now grease the idli plates with oil or ghee and place the roasted cashewnuts on each of the plate.

• Pour the ravva idly batter in the moulds and steam in idly cooker for 7 to 10 mins.

• Remove from heat and allow it to cool for 5 mins.

• Dip a spoon in cold water and run it around the idlis in the mould and flip them out using a spoon.

• Now your fluffy rava idlis are ready.

• Serve with chutney and sambar.

RAVA DOSA

Rava dosa ingredients:

1. Rava - 1 cup
2. Rice flour - 1 cup
3. Maida - ½ cup
4. Mustard seeds - ½ tsp
5. Green chillies - 4
6. Onion- 2 (finely chopped)
7. Pepper corns - 10
8. Salt - to taste

Preparation:

• Fry rava slightly and grind it with little amount of water. Then mix with rice flour and Maida.

• Now take a kadai and heat with 1 tsp of oil. Add chopped onions and green chillies. Fry until onion colour change into brown colour.

• Now put this into rava mixture. Now add the pepper corns and salt.

• The batter should be watery. Now Heat the tawa and pour the rava dosa batter and spread on the tawa.

• Rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil on the sides.

• Cook till the rava dosa turns into light brown colour and turn it to other side.

• Repeated the same for the next side.

• Serve hot with coconut chutney or sambar.