Instant suji dosa/ Instant semolina dosa

Instant suji dosa/ Instant semolina dosa 

Instant suji dosa is quick, easy and hassle free dosa. It requires no fermentation. This dosa is prepared by grinding suji to fine powder and then mixed with rice flour, wheat flour, curd and water. 

Recipe notes -

1. Grind suji to a fine powder.

2. Add little sour curd. 

3. Add baking soda before making dosa. 

Ingredients for dosa batter - 

1 cup suji/ semolina

2 tbsp rice flour

2 tbsp wheat flour

1/2 tsp sugar

To taste salt

1 cup curd

1 cup water

1/4 tsp baking soda

Ingredients for stuffing -

6-7 boiled potatoes

1 onion chopped

To taste salt

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp carom seeds/ ajwain

1 tsp chat masala

3 tbsp coriander leaves chopped 

Method for stuffing -

1. In a mixing bowl add potatoes, onion, salt, red chilli powder, turmeric powder, carom seeds, chat masala and coriander leaves. 

2. Mix everything well. Stuffing is ready. 

Method for dosa - 

1. Add suji in mixer jar. 

2. Grind it to a fine powder. 

3. Remove suji powder in a mixing bowl. Add rice flour, wheat flour, sugar and salt. Mix well. 

4. Add curd and mix. 

5. Add water and mix well.  

6. Mix well to a smooth lump free batter. Cover and keep aside for 10-15 minutes. 

7. After 15 minutes add baking soda and mix well.  

8. Mix well. 

9. Heat dosa tawa on slow flame till hot. Wipe it with wet cloth. Pour a ladleful of dosa batter on the tawa and spread it with back of the ladle. Drizzle oil on sides. Cook on slow flame for 1-2 minutes. 

10. Cook on medium slow flame till golden and crispy.

11. Slow the flame. Place stuffing in the centre. 

12. Fold it from sides. 

13. Turn the side and cook on medium slow flame. 

14. Cook till both sides are golden and crispy.  

15. Instant suji dosa is ready. 

16. Transfer to a serving plate. Serve hot with chutney. 

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Quinoa idli/ Instant quinoa idli/ Gluten free quinoa idli

Quinoa idli/ Instant quinoa idli/ Gluten free quinoa idli 

Quinoa idli is gluten free, nutritious and wholesome meal in itself. These are instant quinoa idli's which require no fermentation. These are healthy, low carb and protein rich idli's. These soft, spongy and wholesome idli's can be served in breakfast or mid day meal. These super grain idli's are prepared by mixing quinoa flour and  oats flour with curd, water, spices and then steamed in idli cooker. 

Quick tip - 

1. Adjust spices according to taste.

2. For Quinoa flour -

I have used pre-rinsed quinoa. Incase 'quinoa' is not pre-rinsed then rinse quinoa with water and sun-dry it completely. Then dry roast it in a wok. Let it cool. Grind it. Powder quinoa/ quinoa flour is ready.

3. For Oats flour - dry roast oats. Let it cool completely. Grind it to a fine powder. Oats flour is ready.

4. Tempering is optional. But adding tempering to idli batter makes idli more flavourful. 

5. If required add a teaspoon of water. Not more than that. Idli batter should be of dropping consistency. 

 Ingredients -

1 cup quinoa flour

1/2 cup oats flour

1 cup curd

3/4 cup water

To taste salt

1/2 tsp sambhar masala

1/2 tsp baking soda 

For tempering -

2 tbsp mustard oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 tsp white urad dal

1/2 tsp grated ginger

1 tsp green chilli paste 

Method -

1. Add quinoa flour, oats flour, salt and curd and mix well. 

2. Add water and mix well. There should be no lumps. 

3. Heat oil in a wok. Add cumin seeds,  mustard seeds, urad dal, ginger and green chilli paste. Let it saute for few seconds. Switch off the flame. Tempering is ready.

4. Mix tempering in the idli batter. Keep aside for 30 minutes. 

5. Mix well.

6. Add sambhar masala and mix. 

7. The batter consistency should be thick but dropping. 

8. Add baking soda and mix well.

9. If needed add a teaspoon of water and mix.

10. Add spoonful of batter in the greased idli moulds. 

11. Place moulds in the idli cooker and steam for 10-12 minutes on high flame. Switch off the flame. Let it cool a bit. 

12. Take out the idli moulds from the idli cooker. 

13. De-mould idli's.

14. Quinoa idli is ready. 

15. Transfer to a serving plate/ bowl. 

16. Serve hot with sambhar and coconut chutney. 

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Taco nutty fried rice

 Taco nutty fried rice 

Few days back I have received two flavours mexican and taco snacks as my freebie from Bite'In. These two flavours are too tempting and irresistible. In this recipe I have used taco flavoured snacks which includes cashews, almonds, peanuts and flavoured spices.

Taco nutty fried rice is healthy, simple and easy to make dish. It is a delicious complete meal in itself which is mixed with veggies, taco flavoured nuts and leftover cooked rice. This recipe can be customized according to your choice of vegetables. This flavourful and aromatic taco nutty fried rice can be consumed as it is or can be served with manchurian.  

Quick tips - 

1. Adjust spices to taste.

2. Add more vegetables of your choice.

3. I have used leftover rice in this recipe. 

Ingredients - 

1-2 tbsp mustard oil

1/2 tsp mustard seeds

1 tsp garlic minced

1 small onion chopped

1 small capsicum chopped

1 green chilli grated

2 tbsp Bite'in taco nuts

1/4 tsp soya sauce

Pinch red chilli powder

To taste salt

2 cup boiled rice

2 tbsp water

1/4 cup coriander leaves chopped 

Method - 

1. In a bowl add chopped capsicum, onion, green chilli and coriander leaves. Keep aside.

2. Heat oil in a wok. Add mustard seeds, garlic and saute it for few seconds. Add chopped capsicum and onion. Stir fry on high flame for a minute. Slow the flame.

3. Add Bite'in taco nuts, red chilli powder and salt. Mix well on slow flame.

4. Add soya sauce and mix well.

5. Add boiled rice and mix well on slow flame. 

6. Add coriander leaves, 1 tablespoon capsicum and 1 tablespoon onion. 

7. Mix well. Add 2 tablespoon water and mix well. Keep cooking for 1-2 minutes on slow flame only. Switch off the flame. Cover and keep aside for 4-5 minutes.

8. Taco nutty fried rice are ready. Transfer to a serving plate and serve hot. 

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