Onion Podi Dosa

This was made for breakfast today. Just a simple and easy recipe. When Im lazy to prepare chutney, I do this.

Ingredients:
4 cups: 1cup = Long grain rice/idli rice : Urad dal
Fenugreek seeds - 1/2 tsp
Poha/Avval/Beaten Rice - 1/4 cup
Salt - 1 Tsp to ferment the batter
Onion - 1 finely chopped
Oil as required

Steps:
1. Rinse and soak the rice for 5 hours.
2. Rinse and soak urad dal and fenugreek seeds for 5 hours.
3. After 5 hours, drain the water from the dal and seeds and grind it in a mixer. Pour very little water at grind to a fine consistency. You'll see small bubbles forming on the dal batter. Remove and transfer in a steel container.
4. Pour little water in the poha so that it covers it. Let it soak.
5. Grind the rice using sufficient water to get a coarse batter. Transfer to the steel container.
6. Grind the poha with remaining rice to a coarse batter. Pour the batter in the stainless steel utensil.
7. Add 1 tsp salt and mix the batter well in anti-clockwise direction.
8. Place the container in a warm place.(near the oven, on top of the fridge, etc)
Tip : Due to cold temperature, the batter may not ferment. You can place the batter on/near one of the stove tops which you are not using. This will make the batter ferment well.
9. Leave the batter covered overnight or for 12 hours.
10. After 12 hours, batter will be fermented .i.e. you will see the batter risen to double the size. Its ready to use now or you can refrigate it to use later.
Note: Leaving the batter for more than 12 hours will give a sour taste to the batter. To avoid this refrigate it.
11. Heat a non-stick skillet, pour a laddle full of batter and spread the form in the form of a circle.
12. Pour little oil on the dosa and immediately spread the onion. Let it cook for a minute. Apply the podi(mixed with water) on the dosa.
13. Flip the dosa carefully and pour 2-3 drops of oil, and let if cook for another minute.
14. Flip over again and transfer to a plate.
Serve hot with chutney and/or sambar.

It is a very simple procedure, dont worry about the number of steps. :)

Adai Dosa

I got this recipe from my mom. She used to make Adai dosas for Sunday breakfast. This was one breakfast item which we all looked forward to eagerly, also one reason to wake up a little early on a Sunday morning.

Mom makes this the traditional way, using many ingredients, predominantly drumstick leaves for that authentic flavour. I loveeeeeeee Adai dosa with drumstick leaves. Here, I make a simple version of Adai...

Ingredients:

Rice - 1 cup

Tuvar dal - 1 cup

Urad dal - 1/2 cup

Channa dal - 2 cups

Red chilli - 10 - 14

Cumin seeds - 2 tsp

Onion - 1 finely chopped

Ginger - 1 tsp grated

Fennel seeds/Saunf - 2 tsp

Curry leaves - 1 sprig

Salt and Oil as required

Steps:

1. Soak the rice and dals for 4 hours.

2. Using a blender/mixer, grind rice and dal along with cumin seeds, red chillies and salt to a coarse batter.

3. Let the batter ferment for an hour.

4. Add chopped onions, fennel seeds and curry leaves to the batter and mix well.

5. In a skillet, pour a ladle full of batter and make it a little thicker than dosa. If you make it thicker like an uttapam, it will take a lot of time to cook(tastes yummy).

6. Pour little oil on the edges and then flip over to the other side and let it cook for some more time. Serve hot with coconut chutney and jaggery.

Health Quotient: Its obvious this dosa is high on health quotient, cos of the lentils used. Would like to share info about fennel. Some believe that fennel has some diuretic effect, and may help reduce a problem with water retention. Fennel for some reduces the appetite and is therefore effective in weight loss. Click here to know more benefits.