ALL ABOUT Idly and Dosa

[~KAYRA~]

coriander Chutney

Ingredients:

Coriander leaves – A bunch (cleanly washed and roughly chopped)
Tomato(medium) – 2 nos(cut into cubes)
Onion(medium) – 1 no (cut into cubes)
Grated coconut – 4 tbsp
Red chilly powder – 3/4 tbsp
Oil – 3 tbsp
Salt – As required

Preparation:

Heat oil in a pan or a kadai.
Add onions and saute for 2 mins.
Add tomato and saute, till they get cooked.
Add the coriander leaves and fry.
Add grated coconut and mix well.
Allow it to cool a bit.
Blend it along with red chilly powder and salt till it gets a consistency of chutney.
Note: Serve with idly, dosai’s or chappathi’s.

[Admin]

coriander Chutney

Ingredients:

Coriander leaves – A bunch (cleanly washed and roughly chopped)
Tomato(medium) – 2 nos(cut into cubes)
Onion(medium) – 1 no (cut into cubes)
Grated coconut – 4 tbsp
Red chilly powder – 3/4 tbsp
Oil – 3 tbsp
Salt – As required

Preparation:

Heat oil in a pan or a kadai.
Add onions and saute for 2 mins.
Add tomato and saute, till they get cooked.
Add the coriander leaves and fry.
Add grated coconut and mix well.
Allow it to cool a bit.
Blend it along with red chilly powder and salt till it gets a consistency of chutney.
Note: Serve with idly, dosai’s or chappathi’s.

wah wah bht umdaa

[~KAYRA~]

Red Chutney:

Ingredients:

• 1/2 coconut grated
  
• 1 tsp mustard seeds
  
• 1 tbsp urad daal (yellow lentil)
  
• 2 dry red chillies
  
• 5-6 curry leaves
  
• Salt to taste
  
• 2 tbsps oil

Preparation:

• Grind the coconut into a fine paste in the food processor.
  
• In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad daal . Fry till the red chillies turn dark in color.
  
• Remove from the fire and add to the coconut paste. Add salt to taste and serve.

[~KAYRA~]

Green Chutney:

Everything is same as Red Chutney except for chillies – Instead of Red chillies, use Green Chillies.

[~KAYRA~]

Chicken Dosa



Not many have tried this but this one of my persoanal favorities.
Here is the recipe. Try it and let me know..
Ingredients
Chicken – 2 breast pieces ( chopped into small bite size pieces)
Red Onion – 1 (chopped fine)
Greenchillies – 4 (chopped fine)
Turmeric powder – 1/2tsp
Chilli powder – 1tsp
Salt – as needed
Pepper powder – 1/2tsp
Dosa batter – as needed
Oil – 3tbsp
Method Mix chicken,chilli powder,turmeric powder,salt and pepper very well.Marinate this mixture for atleast 1 hour ( it will taste good if you marinate overnight).In a heavy bottomed pan,heat 3 tbsp oil and fry the marinated chicken.Fry till chicken is golden brown.Take the chicken pieces out.In the same pan,(if needed add extra oil) fry green chillies,onion.Fry very well till onions are well roasted.Now add fried chicken into this.Add salt and pepper to this mix as needed.Mix well and saute till everything is well incoparated.Garnish with chopped red onion and coriander leaves.Make dosa and spread this chicken mixture into the dosa.Roll the dosa well with the mixture

[~KAYRA~]

Masala Dosa





Ingredients

dosa batter

Potato curry

4 large Potatoes
1 large Onion
4-6 Green Chillies
Salt
2 tbsp. Oil
1 tsp. Urad dal
1 tsp. Chana dal
1/2 tsp. Mustard
1/4 tsp. Turmeric
2 tbsp. chopped Coriander leaves
juice of 1/2 a Lemon

Method

1. Boil potatoes, peel and mash well.
   
2. Heat oil, add mustard, when it splutters, add the dals and fry till reddish in color.
   
3. Add the onions and green chillies and fry till onions are cooked. Add turmeric, and fry for 1/2 a min.
   
4. Pour over the mashed potatoes, add the salt, and lemon juice, and coriander leaves.
   
5. Add 1/4-1/2 cup water and mix well.

Red Chutney

10 dry Red Chillies
1.5 tsp. Urad dal
1.5 tsp. Chana dal
few sprigs Curry Leaves
1/4 cup grated Copra (dry coconut)
Salt
1/2 tsp. Tamarind paste
generous pinch of Hing

Method

Fry the dals and the red chillies. Mix remaining ingredients and grind to a fine paste.

Coriander Chutney

1/2 cup Coconut
small bunch Coriander leaves
Hing
Salt
6-8 Green Chillies
1/2 tsp. Tamarind paste
1 tsp. thick Yogurt (curds)
2 tbsp. Putani (this is the fried chana dal – not sure what it is called in other languages)
1 tsp. Chana dal
1 tsp. Oil

Seasoning:

1 tsp. oil
1/4 tsp. mustard

Method

1. Heat oil, add chana dal, fry till red.
   
2. Add chillies, and fry till skin turns transparent.
   
3. Add the putani and fry for 1/2 min.
   
4. Add all the ingredients to blender and grind to a smooth paste.
   
5. Heat oil, add mustard and season the chutney

Now, Making Masala Dosa

1 small cup oil
2 tbsp. shortening (like dalda)
Mix the two together.

Method

Heat a dosa griddle (cast iron preferred).

1. Adjust the consistency of the dosa batter (try out one before starting the actual process).
   
2. Spread a spoonful of oil/ghee mixture.
   
3. Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raising the heat). Spread a few drops of oil around the edges. Cook till dosa is done, flip and cook for a 1/2 a min or so. Flip again.
   
4. For plain dosa, serve with coriander chutney.
   
5. For regular masala dosa : Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.
   
6. Serve with sambar, and coriander chutney.
   
7. For Mysore masala dosa: Spread 1 tsp. of red chutney in the centre of the dosa. Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.
   
8. Serve with sambar and coriander chutney.

[~KAYRA~]

Stuffed Idly

Ingredients

Left over Idly mix
Potatoes
Onions
Cashews
Green Chillies
Shelled Peas
Coriander leaves
Hing powder

Method

- Boil potatoes and peal them
- Cut onions thin/small fry with chopped green chillies, cashews, curry leaves, turmeric powder and hing powder.
- Add tomatoes, shelled peas and fry untill done.
- Add boiled, pealed, smashed potatoes and mix well with little bit of sugar for taste and salt.
- Finally add finely chopped coriander leaves and remove from the fire.
- Grease the idli stand and put a small spoon of idli batter.
- Place one table spoon full of aloo mix in a flat spoon.
- Pour a spoon full of idli batter on top of the aloo masala and cover the stuffing.
- Allow it to steam as usual idlis.

Serve hot with Pudina- Coriander chutney.