Happy Mother's Day - Amma's Rulao-aa Bhakri (Semolina Pancake)

My 3 & 1/2 year old reflecting her love through Finger painting a Lotus at school!

Thanks Darling.. you are the most precious one for me!

Coming to the day, its being celebrated as Mother's Day all over, though in every day and every little way we do show our mother how much they mean to us, how dependant we still are on them, here's an informal HAPPY MOTHER's DAY to wish my lovely mother 'Amma' as I address her, my eldest aunt - mummy's sis with whom I spent an entire childhood and who made me the person I am today, 'Amma' again and to wish my Enthusiast MIL, whom again I address as 'Amma' too ! ALL MY LOVING AMMAS HAPPY MOTHER's DAY TO U!

The blogging world has given me a lot, I wish to dedicate this POST to Shilpa, who has a website as a tribute to her mother, AAYIS RECIPES, aayisrecipes.com.
Lovingly major of her posts coming the way her mother cooks, and how she exhibits her love for her through each of her posts! Truly Shilpa, I owe a note of thanks to you majorly as many of your recipes being a keeper, bring my children more close to me!! THANKS!!


Thanks to all the food bloggers whom I regularly read, for making me good-cook, adding 'Healthy' varieties to our brkfast-lunch-snack-dinner table! Making me good mom too!!

First I bring myself to post the best dosa that my Amma makes amidst others - this one is a simple yet filling and tasty one! 'Rulao -aa Bhakri' aka Rava Pancake.




Ingredients :
1 cup rava (fine semolina/ bombay rava)
1/2 cup (soi) fresh scraped coconut / dessicated coconut
1 tsp sugar or jaggery
2-3 green chillies crushed
1/2 inch ginger crushed
1/4th cup fresh coriander leaves chopped
Salt to taste
Water for batter
Oil (Ghee for richer taste)
Unsalted Butter / homemade loni

Method :
Mix the coconut with rava in a wide vessel. Mix in salt and sugar. Add water to make thick batter mix well. The batter should look like porridge. Mix in the crushed ginger and chilies.
Add chopped coriander if desired. (In the above picture I didn't) Leave for 10 minutes.
Heat the dosa pan, add a few drops of ghee, rub all over the surface of pan, add a ladle full of the batter, spread in circular motion inside out cover and cook over medium flame for around half a minute, uncover, drizzle few drops of ghee and flip the side cook for another minute, remove to a plate, add a small cube of loni or butter.
Note : To make this fat free, use little oil and skip ghee, butter. But the *REAALLLL* goodness of this is brought out only with ghee and butter!! :D

Relish this 'HOT - OUT OF PAN' Amma-licious dosa!

AMMA - As awkward as I may feel to say, as u may right now as you read this, but I mean every word of it *I LUV U* !! Thank you for being your own self!!


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Pesarattu/Moong Daal Dosa and RidgeGourd Skin chutney

The morning sunrays are golden yellowish so are these dosas! These are also liked a lot at my place. The origin seems to be from Tamilnaad-Andhra, few Kerailites too prepare this with variation in the ingredients. The one I keep making is adapted from Shilpa's - Aayis Recipes.
This dosa is a winner and here to stay!!

Ingredients :
1 cup split moong daal
1 cup dosa rice
2 medium onions
2 green chillies
2" fresh ginger root
1 tsp jeera
8-9 strands of fresh coriander
Salt

Method :
Wash rice and daal together and soak overnight. In the morning, grind along with chopped ginger ,chillies and coriander leaves. Take the batter in another vessel, mix in the salt, jeera and minced onions. Prepare dosas by cooking on both sides.
I served it along with Gosalya Sheerey Chutney. (as we say in Konkani)



i.e The Ridge Gourd Skin is retained. Cut in small pieces, roasted a bit in a tsp oil. I have used two medium sized Gourd skins. The coconut and jeera are dry roasted for more flavour.









Chutney is made by grinding (use little water) the skin along with coconut(3/4th cup) , jeera(3 tsp) , tamarind(marble sized), jaggery (2 tsp) . This chutney can be eaten along with rice as a side dish too...no tadka involved.


Have a nutritious dosa!!!

Sada Dosa And Jhatpat Uttappa

The most common way to made dosa is below. Some of my friends make with ratio differing, but I find this measure convenient. 1:2 for idli, 1:3 for simple dosa. Here goes the recipe!

Ingredients :
3 cups dosa rice
1 cup urad daal
Salt
Oil

Method :
Soak the daal and rice together for 6-7 hours. Grind to smooth paste. Leave overnight for fermenting. Make dosas using oil, flip and cook on both sides.

Serve with chutney and sambhar.



Now what I do the next day or same day evening is I mince two medium sized onions, chop two tomatoes and one green chilli. This is for a change. I call this Jhatpat uttappa!
I take a bowl of batter and add the onions,tomatoes and green chilli. I spread it just like dosa, flip and cook on both sides.







Serve hot along with chutney!!!!

Bread Dosa

Its cold and these dosas are warming enough as a good breakfast! This golden dosa is made from leftover bread. I had 6 slices on my countertop, not sufficient to feed 4 of us....hence again, Shilpa's bread dosa, (her recipe here) , came to my quick aid...(I have skipped curd, have used water instead!)
These are tasty, as in the sides are crisp and tastes of bread,ginger,spice, and the center is soft and melting!! Such is the dosa effect with change in ingredients basic or main, and we surely get a treat out of them!

Ingredients :
6 slices of bread
1 cup rice flour
1/2 cup rava
1/2 tsp red chilli powder
Salt
Water to grind

Tadka/seasoning:
5 tsp cooking oil
1 tsp rai
1 tsp urad daal
1/2 " fresh ginger-chopped fine
1 medium sized onion -chopped fine

Method :
Soak the bread slices in water and squeeze off the excess water. Grind along with water, rice flour, rava and chilli powder. (Shilpa has used one cup curd to grind this to a batter)
Transfer to a vessel, add sufficient water to bring to a dosa consistency, add salt. Season the tadka ingr. in the same order, browning the onions and then add it to the dosa batter.
Make dosas with oil, frying well on both sides.
Eat with chutney of your choice/ honey. Tastes deliciousssly breaddy..(Haa..there is no such word..)




Enjoy hot on a cold day!!! Brrrrrrrrrrrr.....Happy Winter!!

Rava Dosa

Ingredients :
1 cup fine rava
1 cup rice flour
2-3 tbspn maida
1 small onion finely chopped
1 inch ginger finely chopped
1 green chilli finely chopped
Salt
Water
Oil

Method :
In a vessel, mix rava, rice flour, maida, onion, ginger, chilli with water into a liquid batter. Water should be three or four times the dry ingredients.
Heat a non-stick pan, sprinkle half tsp oil, pour one ladle onto the pan, move the pan in circular motion to spread the batter evenly. Cook on both sides, serve with coconut chutney.

I like this dosa as a timesaver, the ingredients hardly takes any time to be put together, plus we get tasty crispy dosas.


Perfect for dosa lovers who fall short of time for preparing the elaborate ones!

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Avacado Dosa

The above picture is of a Dosa which has Avocado fruit mixed along in the batter (the inset photo has batter on the left, Avocado seeds just for its beauty, were thrown away later and the yummy Avocado Dosa with Ketchup) Wiki here for details about the fruit. The pista colour part of this fruit is used, the skin and seed discarded.

This is made with reference taken from Aayis Recipes- Shilpa.

Ingredients:
3 cups dosa rice
1 cup urad daal
1 big avacado
Oil
Salt

Method:

Rice and daal are to be soaked for 5 hours, after which they are ground into a fine paste, salt added and left overnight to ferment.

Skin and deseed the Avocado and grind the pulp to a smooth paste and add to batter. It feels like butter to hands!! Gives a pleasant pista green colour to the batter. Shilpa has asked to add 2 or more Avocados for prominent taste of this fruit.
Make thin dosas. Serve with chutney of your choice.


One more unique breakfast item!!

Benne Dosa / Butter Dosa

Benne in Kannada means Butter in English. :D There there.. I have increased my GK!!
This one is from Aayis Recipes fame Shilpa again...whats special in this one? Its simply Butterlicious, Super crispy and the aftertaste that lingers on for much longer !! I did not make the stuffing or chutney due to time crunch...but please follow the original recipe here. Has more details...I made only the basic dosa, which was more than delicious!

Ingredients :
2 cups dosa rice
1 cup urad daal
2 cups rice flour
1/2 cup maida
1 pinch baking soda
Salt
Butter
Oil
Method :
Wash and soak dal and rice separately for 3 hours. First grind the daal to a fine paste, rice to follow suit. Mix the two well in a mixing bowl, add rice flour, maida and salt. Mix well and leave it overnight to ferment. In the morning, just prior to making dosas, add the soda and mix well.

Heat a non stick pan, spread the batter, drop 1/4th tsp of butter over it flip and let the dosa get done. Serve hot with any chutney.. I have served honey as this was for kids. Also I have used Amul butter as it has a bit of salt in it and the taste of salted butter is what gels for all at home!!

*Serve with utterly-butterly love :)*

Neerulli Dosa With Ulli Chamanthi /Onion Dosa with Onion Chutney

Kannada dosa with Malayali chutney :D --- clarification --> Neerulli is Kannada for onion, Ulli is Malayalam for onion! Hence Karnataka ka Onion Dosa with Kerala ki Onion Chutney!

Shilpa has a weekly which has over 50+ dosas, she has been posting authentic traditional ones along with few tried and tested ones from the weekly like this Onion Dosa...being a thorough lover of dosa and maximum of my recipes which I have tried out are from her blog, are a huge hit at home. I would again like to thank you- SHILPA for all your efforts, trials and hardwork behind posting these with stepwise explanation as well as photos where needed!

Dosa-Ingredients:
1 cup dosa rice
1 cup toor daal
1 cup chana daal
1 cup chopped onion
1 cup freshly scraped / dessicated coconut
1/2 tsp tamarind paste
3-4 red chillies(bedgi for color)
1/2 cup chopped fresh coriander leaves
Salt
Oil for making dosas

Dosa- Method :
Wash and soak rice, toor daal and chana daal for 5 hours. Grind into a smooth dosa consistency batter and leave for 1 hour. Grind the coconut, red chillies, onion and tamarind into a paste of sauce consistency along with salt and mix to the batter. Add the finely chopped coriander leaves to the batter. (Shilpa has ground the coriander as well-we like it this way, hence tweaked it a bit). Heat a non-stick tava and prepare dosas flipping on both sides till golden brown.

Ulli Chamanthi-Ingredients:
1 large red onion
4-5 red chillies (bedgi)
Oil
Salt

Ulli Chamanthi- Method
Slice the onions, in a pan, heat around a tsp of oil and fry these onions till golden brown, add the chillies. Put off the flame, allow to cool. Once cooled, grind finely into a paste, add salt. Thats all ....simple and fast..a treat to tastebuds! I love this chamanthi -its the best for me!!

Now without wasting a single minute, eat the hot ONION dosas with this lovely ONION chutney!! Absolutely filling and heavenly breakfast!

Paann Polo / Neer Dosa / Rice Dosa

Paann Polo is a common Konkani (Karnataka) breakfast item, which is very fast and easy to prepare. Polo is Konkani for dosa. The speciality of this dosa is it has very watery batter and is cooked only on one side with coconut oil for good flavour. It is prepared from normal rice (non-basmati) / 'Surai Tandoolu' as we say in Konkani. This recipe is from my Amma, whose Paannpolo's are worth vying for!

Ingredients :
1 cup dosa / sona musoori rice
3 tbspn coconut -fresh scraped/dessicated
4 cups water
Salt
Coconut Oil


Method :
Wash the rice and soak for 3-4 hours. Grind with little water and coconut. Add salt to taste.
Transfer to another vessel, add the water cup by cup and stir. Keep aside for 20 minutes.
Heat a non-stick tava, flame-medium, sprinkle/spray a tsp of coconut oil, pour the batter with ladle, alternately hold the handle of tava and with cirular wrist movement, spread the batter.
Cover the tava, after a minute or two, uncover, sprinkle some more drops of oil. These dosas stay white in color, so don't let them burn- then with a spatula,
fold it over the other side to look half and again fold it to one-fourth. Set aside on a plate.

Serve it with honey / watery mango pickle or chutney.


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Brown Rice and Barley Dosa

This unique ingredient dosa came from a delightful blogger, Manjula of Dalitoy. She along with Shilpa and Vee has quite a lot of her authentic traditonal Konkani dishes and many other nutrition packed dishes too.
Not only the above dosa is nutrition and fibre packed, its equally a winner where taste is concerned...my kids love it as a crispy dosa and this is prepared every two weeks at my place.

Thanks to Manjula for posting this simple yet healthy dosa!

Ingredients :
1 cup brown rice
1 cup barley
1 cup urad daal
1 tsp methi seeds
Salt
Oil

Method :
Wash and soak brown rice and barley together for 10 hours. Wash udad daal and methi together and soak for same time. Grind the brown rice and barley with little water as water is sustained in these during soaking. Obtaining a rava texture is normal. Grind the urad-methi mixture with enough water to obtain dosa consistency, mix the two batter together adjust salt and water. Leave overnight or for 10-12 hours to ferment.
Prepare dosas frying both sides using oil sparingly, serve with chutney and sambhar or with any accompaniment of your choice.

Njoi hot dosas with a cup of tea/coffee !!!!

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Methi Dosa / Uluva Dosa (Fenugreek Dosa)

The first time I ate dosa with Methi seeds ground in batter was post first delivery. It did not taste a bit bitter as opposed to my imagination and put me back in action.
When I saw the same dosa in Dosa Corner of Aayis Recipes, couldn't resist but to make it!
My family including my kids enjoyed it. Thanks for posting Shilpa.

Ingredients:
3 cups dosa rice
1/2 cup udad daal
1 tsp methi/fenugreek seeds
1/2 tsp baking soda
1 tsp sugar
Oil/ghee
Salt

Method:
Soak the first three ingredients-rice,daal,methi for 5 hours and grind it with water to make dosa consistency batter. Add sugar and baking soda , ferment it overnight.
Make dosas the following day. Use vegetable oil or ghee, fry both the sides. Serve hot with chutney of your choice. At my place kids love dosa only with tomato ketchup hence the first serving is tomato ketchup and alongside is the white serving, which is readymade garlic dip.

A healthy dosa..enjoy!!