Showing posts with label Idli Dosai variety. Show all posts
Showing posts with label Idli Dosai variety. Show all posts

Dosai/ Idli useful tips

Author: kittymatti / Labels: ,

Idly Plate


Photo Courtesy:Priya (my friend)
(contents re-posted for Dosa corner event)

1. When you grind the idly batter, the rice should be ground to a fine sooji rava consistency and not to a fine paste- gives a grainy texture hence prevents the idli from hardening. Urad dal batter should be really smooth and fluffy- it helps the idlis puff up.

2. Fermentation is an important factor. A perfectly fermented batter yields softer the idlis and tastier the dosas.

3. Use a well seasoned griddle for dosas to prevent sticking.

4. If you are going to eat dosas hot and fresh, make thin crisp dosas. Be liberal with oil.If you are going to take it in your lunch box, make soft white dosas. Do not allow it to be crisp. Use less oil. Remember, for soft dosas, it is best to use only raw rice. Add parboiled rice or idly rice spoils the texture.

5. Always remember, idly batter is thick, dosa batter is a little thin and oothapam batter is thinner. If you dilute your idly batter too much, you have hard idlis which are not fluffy. Even if you use a common batter, change the consistency accordingly by adding water and mixing it well.

6. To aid fermentation in cold countries, preheat your oven to 200F and put it off. Place the vessel containing the batter on a plate (to collect the overflown batter in case it pours out) and keep oven closed overnight.

7. You can add a ladleful of old dosa/idli batter to the fresh batter to aid quick fermentation- thnx Falvi


8. In countries/states where you don't get idli rice or boiled rice, here is a useful tip to convert your raw rice (any variety) into idli rice
Tranfer the required amount of raw rice to a container and steam it in a pressure cooker (without adding water to the rice vessel) for 5 minutes. You will see the raw rice convert to parboiled rice/idli rice. Then proceed with making the batter-thnx Subha
9. You can use idli rava instead of grinding rice. Just grind the urad batter and mix with idli rava! However, the idlis will be like the udupi style ones, not like the smooth chettinadu style idlis.

10. Well, if you think all this is too much of an effort and really time consuming, you should try Gitz idli mix.. it works!- thnx Priya

This post goes to Padma's Dosa corner event


19 comments

Dosai (various batter recipes)

Author: kittymatti / Labels: ,





Dosai

Photo Courtesy: Aarthi (my sister)


Dosa batter

Photo Courtesy: Padmini, Srinivasan (My Parents)
I am reposting the dosa recipes for Padma's Dosa corner event



Making dosa is an art! My mom and sister make super crisp dosas. Different people use different proportions to make the dosa batter. I shall list the various proportions and the kind of final dosa you will get by using these proportions.

Regular Dosai/Dosa

Variety 1:
1 cup urad dal
3 1/2 cups raw rice
1 tsp methi seeds............................................thnx mom, olly

This batter is only good for dosas. You cannot make Idli in this batter. Also, you can make both soft and crisp dosas. The soft white dosas are exceptionally good when you use this proportion. Especially when you take dosas for lunch box, it is always better to take white soft dosas coz crispy dosas taste bad after they lose heat. Also raw rice dosas are easier to swallow when they lose heat!


Dosai (with raw rice only)

Photo Courtesy: Padmini, Srinivasan (my parents)

Variety 2:
1 1/2 cup raw rice
2 1/2 cups boiled rice/ idly rice
1 tsp methi seeds
1 cup urad dal....................................(the recipe I use regularly)- thnx chithi papa , shanth, booma

This batter is good for making both dosas and idlis.

Variety 3:
2 cups raw rice
2 cups boiled rice/ idly rice
1 tsp methi seeds
1 cup urad dal...............................................thnx panda

Good for both Idlis and Dosas. Idlis are very soft

Variety 4:
1 cup urad dal
4 cups boiled rice/ idly rice
1 tsp methi seeds.................................thnx aarthi, siyamee, subha

OR

1 cup urad dal
4 cups boiled rice/ idly rice
1 tsp methi seeds
1/4 cup Poha/ Aval......................thnx Siyamee
This batter is excellent for Idlis, crisp doas and Masala dosas.


Variety 5:

For Karnataka style Dosas,
We use this batter for mysore masala dosa and set dosa, the original recipe is from Lakshmi's blog. Also try Prathibha's Paper dosa recipe.. Im gonna try it today!



Mysore Masala Dose
Photo Courtesy: Aarthi (my sister)

Set Dose

Also, depending on the quality of urad dal, if the urad does not increase much in volume, reduce the urad dal:rice ratio to 1:3 instead of 1:4

Soak the dal and rice separately for 4-5 hours. Methi can be added either to the rice or the urad dal. Drain the excess water. Wash well. Grind the urad dal first for 45 minutes in a grinder. If you are using a mixie, grind till fluffy and super smooth. Remove the urad batter. Next put the rice mixture and grind for 22 min adding water to the batter. The rice batter should not be very fine. You should be able to feel the coarse texture when you run your fingers in the batter (some what like fine sooji rava consistency).

Remember to keep an eye on the batter as it absorbs a lot of water, heating up the grinder. Add water as and when required. Mix the two batters, add enough salt and allow it to ferment for atleast 12 hrs in room temperature. If you live in a cold environment, allow it to ferment atleast for a day. The batter volume should have doubled and you should be able to smell the sourness of the fermented batter.

Pour a ladleful of the batter in the centre of a preheated iron griddle. Swiftly spread it in circles to make dosa. Add some oil. When cooked on one side, flip and continue to cook till golden like shown in picture.

Watch how to make a dosa


25 comments

Authentic Kuzhi Paniyaram

Author: kittymatti / Labels: ,

Kuzhi Paniyaram/ Kaara Apam
Recipe Courtesy: Subhasini (my friend)

All these years I have been under the impression that kuzhi paniyaram is always made only with the dosai batter...Everytime I eat paniyaram in the restaurants, something tells me that this is not the regular dosa batter. Later, I learnt the perfect recipe from my friend Subha who cooks authentic Chettinadu and Coimbatore cuisine.

Ingredients:
1 cup raw rice
1 cup idly rice or boiled rice
1 cup sago (Javvarsi/ sabudhana)
1 cup rava (semolina)
1 cup urad dal
For garnish:
finely chopped onions
finely chopped cilantro (coriander leaves)
finely chopped green chillies
mustard seeds and urad dal fried in a little oil-till mustard cracks and urad dal gets brown.

Soak urad dal in a container
Soak raw rice and boiled rice together in a container
Soak rava and sago together in another container
Allow it soak overnight.

Now grind the urad dal first till fluffy. Keep aside
Grind the rice mixture for a few minutes till each grain breaks into 3 parts.
Half way through, add the sago-rava mixture and grind together to a smooth batter.
Now mix the urad batter and the rice-sago-rava batter.
Add salt to taste and allow it to ferment till the batter doubles in volume

Garnish with cilantro, onions, green chillies, mustard and urad dal
Add some ghee in the paniyaram griddle holes and pour batter in them.
Roast on both sides till golden and well cooked
Enjoy with a chutney of your choice!

Some tips:
The texture of ingredients in the batter are very different. That is the reason the grinding is done separately. If you are feeling too lazy, you can grind them all together, the taste will remain the same :)

21 comments

Kuzhi Paniyaram / Kuzhi Apam

Author: kittymatti / Labels:

Take the idly/ dosai batter. Bring it to the dosai batter consistency.
To the batter, add some chopped onions (optional), fried mustard seeds, chopped coriander leaves, chopped green chillies.
Add 1/4 tsp oil/ghee (each) in the paniyaram griddle holes.
Pour the batter, allow it to cook well in med flame. Once the side gets golden brown, flip it carefully with a spoon and addd some more oil and roast till done.

0 comments

Oothapam / Uthapam

Author: kittymatti / Labels:

Oothapam

Photo Courtesy: My parents

You can use either Idli or Dosa batter to make Oothapam


refer http://authentic-food-treasures.blogspot.com/2009/04/idli.html


http://authentic-food-treasures.blogspot.com/2009/04/dosai.html


Add water and dilute it such that it comes to good dropping consistency. It should be a little more watery than dosa batter. Pour it on a hot griddle and spread it to a 4' diameter and 1/4' thick. Don't spread it like a dosa and make it thin.
Add the topping of your choice as suggested below.
Add oil and roast till golden brown on one side.
Flip it and roast on the other side with a tsp of oil till golden brown.
Toss it into a plate and serve with chutney and sambhar.

Onion oothapam topping: mix together chopped onions, coriander leaves and green chillies. Use about 3-4 tbsp of topping on each oothapam.


Mixed vegetable topping: Mix together grated carrot, finely chopped capsicum (bell pepper), onions, green chillies, cilantro, tomatoes. Use about 3-4 tbsp of topping

2 comments

Idli

Author: kittymatti / Labels: ,

Idly Sambhar

Photo Courtesy:My parents

You can try any of these recipes and decide which you like best. I have also included the recipe for a common batter which can be used to make both idlis and dosas.

For Idli only:

1 cup urad dal
3 cups boiled rice/idly rice
1/2 cup raw rice
1tsp methi seeds...............thnx mom, olly

OR
1 cup urad dal
3 cups boiled rice/idly rice
1 cup raw rice
1 tsp methi seeds .....................thnx Premama

For common idli- dosa batter use

1 1/2 cup raw rice
2 1/2 cups boiled rice/ idly rice
1 tsp methi seeds
1 cup urad dal....................................(the recipe I use regularly)- thnx chithi papa , shanth, booma
OR
1 cup urad dal
4 cups boiled rice/ idly rice
1 tsp methi seeds.................................thnx aarthi, siyamee, subha
OR
1 cup urad dal
4 cups boiled rice/ idly rice
1 tsp methi seeds
1/4 cup Poha/ Aval......................thnx Siyamee
OR
2 cups raw rice
2 cups boiled rice/ idly rice
1 tsp methi seeds
1 cup urad dal...............................................thnx panda

Soak the dal and rice separately for 4-5 hours. Methi can be added either to the rice or the urad dal. Drain the excess water. Wash well. Grind the urad dal first for 45 minutes in a grinder. If you are using a mixie, grind till fluffy and super smooth. Remove the urad batter. Next put the rice mixture and grind for 22 min adding water to the batter. The rice batter should not be very fine. You should be able to feel the coarse texture when you run your fingers in the batter (some what like fine sooji rava consistency). Remember to keep an eye on the batter as it absorbs a lot of water, heating up the grinder. Add water as and when required. Mix the two batters, add enough salt and allow it to ferment for atleast 12 hrs in room temperature. If you live in a cold environment, allow it to ferment atleast for a day. The batter volume should have doubled and you should be able to smell the sourness of the fermented batter.

0 comments

Mysore Masala Dosa / Set Dosa

Author: kittymatti / Labels: ,


Mysore Masala Dosa

Photo courtesy:Aarthi (my sister)

Who does not like Mysore Masala Dosa!
The batter recipe:
I must thank Lakshmi for this fantastic recipe (http://www.tasteofmysore.com/search?q=Mysore+masala+dosa). It really works :)

2 cups boiled rice
3/4 cup urad dal
1/2 cup sago/ javvarsi
2 tbsp channa dal
1 tsp methi seeds
Mysore Masala Dosa Ingredients

Fermented Batter

Soak rice separately. Soak the other ingredients in another container. Let them soak for 4-5 hours. Grind urad dal to a smooth batter first. Then grind the other ingredients. Mix the two batters, mix salt and allow it to ferment for 24 hrs or till the volume of the batter doubles and you can smell the sourness of the batter.

Mysore Masala Dosa Filling


Take a ladleful of batter and pour on a hot griddle. Swiftly spread it in a circular motion. Add oil and roast till golden brown. Flip it and continue to roast with another tsp oil till golden. Flip it again, spread a tbsp of chutney and 2 tbsp of potato masala. Fold dosa and serve hot!

Watch the process of making this dosa in the video below:
Courtesy:Aarthi (my sister)



Red hot chutney recipe:
For my sister's red chutney recipe, refer http://authentic-food-treasures.blogspot.com/2009/03/red-hot-chutney-red-khara-chutney.html

Masala / Palya recipe:

Boil 2 potatoes. Mash them lightly and keep aside. Add 3 tsp oil in a kadai, add 1 tsp mustard seeds, 1/2 tsp channa dal, 1/2 tsp urad dal. When golden, add 1 chopped onion and saute till transparent. Add 2 tbsp peas and 1/2 chopped carrot. Sprinkle some water and cook well. Add potatoes and mix well. Add salt, turmeric, chilli powder and simmer till done.

Chilli powder can be substituted with green chillies (add along with onions)

Set Dosa

The above batter works perfectly with set dosa. Pour the batter on the griddle like shown in the picture. Serve 2 in a plate.

Set Dosa

7 comments

Rava Idli/ Rava Idly

Author: kittymatti / Labels: ,

I am not a big fan of store bought mixes. However, the MTR rava idly mix is an exception :) This is a good option, if you like you can always do it from the scratch. Here is the recipe

Ingredients:

2 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
2 tbsp broken cashews
2 tsp oil
3 sprigs curry leaves chopped
1/8 tsp cooking soda
salt, hing 4 dashes
1 cup rava
1 1/2 cups sour curds
3 finely chopped green chillies

Add oil in a kadai, splutter mustard seeds, add channa dal, urad dal roast till golden brown. Add curry leaves, green chillies and fry till the colour changes. Add rava, continue to roast till the colour slightly changes and the rava feels light. Add salt and hing and mix again. After it cools, stir in the cooking soda and mix. For 1 cup rava mix, add 1/2 cup curds, mix it well. Let it rest for 2 min. Then, add 1 cup curds and stir well. Make a smooth batter. Allow it to rest for 5 min. Pour into idly plates and steam like regular idlis for 12 min.

2 comments

Rava Dosa/ Rava Dosai/ Onion Rava dosa

Author: kittymatti / Labels: ,

Rava Dosa
Photo Courtesy: My Parents

It is an art to make rava dosas. It comes with a lot of practice. My mother makes the best rava dosas on Earth (followed by my sister). I have not eaten a better dosa even in the most reputed restaurant. Ofcourse, my chinna paati Shanth is also an expert in making rava dosa.
Some tips: Season your iron griddle well. Make sure that the griddle is really hot and make your dosas in high flame. Pour the batter from a height and dont try to spread it like a regular dosas. It has to be full of tiny holes. Remember to maintain the griddle temperature (it should not get excessively hot and burn the dosas) and sprinkle some water after every dosa and wipe clean.

Ingredients:

1/2 cup + 1 tbsp rice flour
1/2 cup rava
1/4 cup maida
1 tsp cour curds (optional)
1 tsp besan (optional)
chopped coriander leaves- for garnish
chopped onions - 1/2 cup (for onion rava dosa)
curry leaves 1 sprig
jeera/cumin 2 tsp
green chillies chopped 4-5
salt to taste
hing 3 dashes
oil for roasting - gingely oil preferred

Mix all the above ingredients to make a thin batter with water. The batter should be like that of rasam consistency (about 3 cups water for this recipe). Pour the batter with a ladle from a little height and randomly cover the surface of the griddle with the batter, try to bring it in a circle shape. Roast will oil till golden brown on one side. Flip it over and roast on the other side till golden brown and crisp. Serve with chutney and sambhar!

In case the dosas stick too much to the griddle, check the following:

1. The griddle may not be properly seasoned. Wipe the surface with some more oil.
2. Sometimes, the maida and sour curds may affect the texture of the batter. In that case, just omit the curd/ yogurt in the recipe

1 comments

Kancheepuram Idly

Author: kittymatti / Labels: ,

Photo courtesy: Aarthi (my sister)

This is an acquired taste. If you have had enough of the regular idlis, maybe you should try this... As the name itself suggests, this recipe originated in the town of Kancheepuram, which is famous for silk sarees and the Kamakshi Ambal temple.
Kancheepuram idlis are also known as tumbler idlis as tumblers are used as moulds to make this idli. My grandmother handed down this recipe to all of us in the family.

This entry goes to GRAMATHU KAIMANAM event hosted by Shama Nagarajan


3/4 cup raw rice

1/4 cup boiled rice

1 cup urad dal

4 tbsp oil, 2 tbsp ghee

1/2 tsp jeera

1/2 tsp peppercorns,

2 sprig curry leaves, thick curds (yogurt) to make batter

salt, hing 3 dashes,

2 inches ginger grated

Soak the rice and dal separately for 2-3 hrs.
Grind rice mixture separately to a thick paste so that each grain breaks to about 4-5 pieces. Grind the dal to a thick paste so that each dal breaks into 2-3 pieces (more coarse than rice). Mix the two pastes together.
In a kadai, add oil and ghee, splutter jeera, peppercorns and curry leaves.
Add salt, let it ferment for 24 hours. Just before making your idlis, mix sour curds so that the batter is of regular idly consistency.
Add hing, grated ginger and mix evenly. Smear ghee in tumbles/ dubberahs (deep cups)/ idly plates and add the batter.
Steam and cook for 12 min just like idlis.
It tastes best with molagai podi/ chutney podi.

2 comments

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