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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Curd rice/ Thayir sadam

 Curd rice/ Thayir sadam 

It is one of the popular simple, tasty and healthy South Indian cuisine. Curd rice is prepared by mixing curd with cooked rice, tossed with herbs and then added tempering of mustard seeds, urad dal on top. In this recipe I have used leftover cooked rice.

.

Quick tips -

1. Adjust spices to taste.

2. Rice should not be hot it should be luke warm. 

Ingredients -

1 onion chopped

2-3 tbsp coriander leaves chopped

To taste salt

1/4 tsp red chilli flakes

2 cup boiled rice

2 cup whisked curd

For tempering -

1-2 tsp cooking oil

1/2 tsp mustard seeds

1/2 tsp white urad dal

1/4 tsp chana dal 

Method - 

1. In a bowl chop onion and coriander leaves. 

2. Add salt and red chilli flakes. Mix well.

3. In a small pan heat oil. Add mustard seeds, white urad dal and chana dal. Saute till golden.

4. Add boiled rice and mix. 

5. Mix everything properly.

6. In a bowl whisk curd properly. There should be no lumps.

7. Add whisked curd to the rice mixture.

8. Mix well.

9. Transfer to a serving bowl. Add tempering on top and mix. 

10. Curd rice are ready to serve.

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Fresh Coconut chutney

 Fresh Coconut chutney 

Coconut chutney is a popular South Indian basic condiment prepared by using fresh coconut, green chili, salt,  coconut water and then tempered with oil and mustard seeds. It is a quick, easy, simple and healthy dip which can be served with meals and also enjoyed as a dip with evening snacks. 

Ingredients : 

1 cup Fresh coconut grated/ chopped

3 Green chilli

To taste Salt

1/4 cup coconut water

1/4 cup water 

For tempering : 

1 tbsp Oil

1/2 tsp Mustard seeds 

Method :

1. In a mixer jar take fresh coconut and green chilli. Add coconut water and grind it.

2. Add salt and grind it. Now add water and grind it to a coarse paste. Transfer it to a bowl.

3. Heat oil for tempering. Add mustard seeds and let it crackle on low flame for few second. Switch off the flame.

4. Pour tempering over the chutney. Mix well.

5. Serve with idli, dosa or uttapam.

Method :

1. Chop coconut and green chilli.

2. In a mixer jar take chopped fresh coconut and green chilli.

3. Add coconut water and grind it.

4. Add salt and grind it.

5. Now add water.

6. Grind it to a coarse paste.

7. Transfer it to a bowl.

8. Heat oil for tempering. Add mustard seeds and let it crackle on low flame for few second. Switch off the flame.

9. Pour tempering over the chutney. 

10. Mix well.

11. Serve with idli, dosa or uttapam.

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