Broken Wheat Tomato Dosa (No Fermentation Required)

How to make Broken Wheat Tomato Dosa

         How many times have you heard whining & complaining from your family members when they hear that they will be served the ever so popular Upma for breakfast/dinner? I was fed up with hearing all the whining (majorly coming from the man of the house) and sang 'Hallelujah' when I came across this recipe to use up the bag of broken wheat that was sadly sitting in my pantry. Thanks to Mrs. Revathi Shanmugam cookbook for this quick no fermentation recipe. 

         I so wanted to deform the broken wheat into an unrecognizable batter before the big baby got home for dinner, but there he was staring into the bowl of soaked broken wheat & making a face which meant that he was even more afraid of the rawa now :)

         This dosa stayed soft for a few hours (with use of oil) and can be packed for kids lunches too. Sharing this easy, healthy & tasty recipe with my friends at SriValli's CCC# 54: Feb -- Week 4.

Soaking time - 1 hour

Fermenting time - None 

Serves - 2 to 4 

godumai rawa/broken wheat - 1 cup

thakkali/tomatoes - 2 no:s

green chilies or dry red chilies - 2 no:s

inji/ginger - 1 inch long

karivepillai/curry leaves - a sprig (optional)

kothamalli/coriander leaves - as per taste

salt to taste

oil as required to make dosa

Method:

• Soak the broken wheat in enough water for about an hour. 
• In a blender/grinder add the ginger, chilies, curry leaves, coriander leaves and tomatoes and grind to a fine puree. If you have room add drained rawa to the puree & grind to a medium fine consistency. (by following this way, we can avoid adding more water for grinding). If you need to grind the wheat rawa separately, only use minimal water as needed so the dosa batter doesn't become too runny. Add salt to taste & transfer batter into a container.

• Heat a tawa/pan on medium high & pour a laddle full of the batter & make a circular dosa as thin as possible. Drizzle a few drops of oil around the edges & cook for a minute & flip it over to cook the other side for a few seconds and enjoy with your favorite side. Enjoy the dosas with Potato Masala, Chutney varieties, Sambhar or Milagai podi.

Neer Dose/Neer Dosa (No fermentation required)

How to make Neer Dose / Neer Dosa (No Fermentation Required)

       Neer Dose, in Tulu (a language spoken in the southwestern part of  the Indian state of Karnataka) literally means a crepe made with water. The name refers to the consistency of the batter here. This is probably the lightest, softest, whitest, thinnest, lace like dosa you will ever come across. It stays super soft & moist for hours, which makes it an excellent food to pack for your kids. The dosa's are as white as snow, delicately flavored with coconut milk & salt. Once you get the hang of it, you will make these dosa's over & over again; but please take note of the bold, underlined words in the steps below, to get the best Neer Dose. When made right, the Neer Dose should feel like a wet lace in your hands; but beware - since the Neer Dosa, is so light, you are sure to eat more than your usual share of dosa's ;o) Enjoy your softest Neer Dose's with a side of Kothambari Palye Gojju/Sweet & Sour Coriander Chutney, another Konkani dish.

Thakkali Dosai/Tomato Dosa

How to make Thakkali Dosai/Tomato Dosa

        How many times can you make the same old breakfast and dinner items, before someone in your family raises their voice and protests? In my home, that someone would be me :) When you have made all of the usual dishes and crave for something different to surprise your family, why not try this sweet and sour, tangy and spicy Dosa? Did you know, this Dosa needs no fermentation? Just grind and make your dosa's immediately and enjoy with this chutney.

Ingredients for 4 servings:

Raw rice - 1.5 cups
Ripe Tomatoes - 5 to 7 depending on sourness
Red gram dal/Tuar dal - 3 Tbsp
Tamarind - gooseberry sized
Red chilli - 3 to 5
Asafoetida - 1/8 Tsp
Salt to taste
1 Tsp of Sugar (Optional)
Oil - Enough to make dosa's

Uthappam Batter

How to make the Uthappam Batter

          Not many of us are aware that the Uthappam batter is different from the Dosa batter. We tend to make Uthappam's with our ordinary Idli/Dosa batter. And that's not bad either, until you try the real Uthappam. A few years ago, I was blissfully ignorant of the same! Then I gave this recipe a try from a Mallika Badrinath's cookbook. My better half - the connoisseur of my kitchen, gave it a double thumbs up saying that it tasted just like it would, in a good south indian restaurant. It has since become a regular for our weeknight dinners. There are no limits to how many varieties of Uthappam can be made, just by switching the toppings. The picture below doesn't do justice to the Uthappam, You should try it for yourself to really know how good it is. Try Thakkali kai thuvayal, Tomato Coconut Sambhar & Thengai-Pottukadalai Chutney to accompany your uthappams. Sharing this spongy recipe with my friends at CCChallenge.

Ingredients for 8 to 10 servings:

Raw rice - 2 Cups

Par boiled rice/Idli rice - 2 Cups

Black gram dal/Urad dal - 1/2 Cup

Red gram dal/Toor Dal - 1/4 Cup

Fenugreek seeds/Vendhayam/Methi seeds - 1 Tsp

Salt to taste

Oil as needed

2 to 3 Onions - finely chopped

4 to 6 Green chillies - finely sliced

Coriander leaves - finely chopped (Optional)

Potato Masala with Animal Pooris

How to make Potato Masala (for Masala Dosa & Poori's)

             As I remember, the famous 'Poori-Masal' must have been one of the top selling combos in South Indian restaurants, in the 80's. Back then, there were just a few items on the menu and only those limited number of items would be available any where you go - I wonder how foodies like me, survived those periods, with so little to choose from.

       All said & done, the Poori-Masala is a hit in almost every family; but I had to think of a way to make it, a winner in my family, because my son would neither eat Poori's nor the Potato Masala. Thanks to Cookie Cutters! I was so glad, when he declined to share his Poori-Masala with us & ate something new, without making any funny faces.