Mushroom Masala Dosa

For Dosa Batter

INGREDIENTS:

• RawRice -1 ½ cups
• Urad Daal - ½ cup
• Water - as required
• Salt to taste

PREPARATION METHOD:

• Soak rice and Urad daal separately for 5 hours.
• Grind rice and daal separately with water very finely.
• Mix together rice, dal and salt.
• Keep it overnight to ferment. 

For Masala

INGREDIENTS:

• Mushroom (sliced) - 15 nos
• Sliced onion - 1 nos
• Chopped ginger - 1 tsp
• Chopped garlic - 1 tsp
• Slit green chillies - 4 nos 
• Corriander powder - ¼ tsp
• Red chilly powder - ¼ tsp
• Garam masala powder - ¼ tsp
• Turmeric powder - ¼ tsp
• Oil - 1 tbsp
• Salt  to taste      

PREPARATION METHOD:

• Heat oil in the pan.
• Add onions, green chillies,  chopped ginger and garlic and curry leaves.
• Saute onions till it turns transparent.
• Add red chilly powder, turmeric powder, corriander powder, garam masala powder, salt and sauté for a minute. 
• Add Mushroom into it.
• Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
• Turn off the stove when the water completely dries up from the mushroom.

Masala Dosa
INGREDIENTS:

• Dosa batter 
• Mushroom masala
• Ghee or oil

PREPARATION METHOD:

• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour some ghee or oil on it.
• When one side is golden brown, add mushroom masala inside the Dosa and roll.

Oats Puttu / Oats Steam Cake

INGREDIENTS:

• Oats - 2 cup 
• Grated Coconut - ½ cup
• Salt - to taste
• Water - as required to make the powder wet.

PREPARATION METHOD:

• Blend oats in a mixer to make it powder.
• In a heavy  bottomed pan add the  powder, stir continuously and roast lightly for 5 minutes.
• Allow the powder to cool.
• Sprinkle water in to flour little at a time and mix the flour. 
• Repeat sprinkling water till the flour is wet.
• Blend the flour mix in a blender for a minute so that the flour mix becomes soft.
• Place a pot shapped utensil  or a pressure cooker on the stove. 
• Fill half the utensil with water and boil the water.
• Place a puttu maker on the top of the utensil.
• Now its time to put the flour mixture into the puttu maker.
• Put a spoon full of  grated coconut first, then fill the flour mixture till the half of the maker.
• Again a spoonful of coconut on it then fill it up with the flour mix .
• Finally put a layer of  coconut on the top of it.
• Steam in a vessel for 5-6 minutes and serve hot.

Recommended Combination: Oats Puttu can be served hot with Kadala curry / Payar Curry  / Pappadam

Beetroot Dosa

Colourful Dosa......

INGREDIENTS:

• Dosa batter - 2 cup
• Finely chopped Green chillies - 4 nos
• Finely chopped Corriander leaves - 2 tbsp
• Chopped Beetroot - 1 cup
• Ghee - 2 tsp
• Gingelly Oil
• Salt to taste

PREPARATION METHOD:

• Cook beetroot well and let it cool.
• Grind it into a smooth paste.
• Add the beetroot paste, chopped green chillies, corriander leaves and salt to the dosa batter and mix well.
• Heat a frying pan and smear some oil.
• Spread a spoonful of the batter to a heated pan.
• Smear little ghee on the top.
• When the base is golden brown, turn the other side and cook well.

Carrot Dosa

Healthy and colourful dosa - kids will definitely love it.

INGREDIENTS:

• Dosa batter - 2 cup
• Finely chopped Onion - 1 nos
• Finely chopped Green chillies - 4 nos
• Finely chopped Corriander leaves - 2 tbsp
• Grated Carrot - 2 nos
• Ghee - 2 tsp
• Gingelly Oil
• Salt to taste

PREPARATION METHOD:

• Mix grated carrot, green chilly, corriande leaves, Onion and salt together.
• Heat a frying pan and smear some oil.
• Spread a spoonful of the batter to a heated pan.
• Put a spoonful of carrot onion mixture on top of the batter.
• Sprinkle little ghee on top.
• When the base is golden brown, turn the other side and cook well.

Bread Egg Upma

It is a complete meal.It contains Vegetables, Bread and Egg. It can be served as breakfast or as snack.

INGREDIENTS:

• Bread slices - 4 nos
• Onion(chopped) – 1 no
• Tomato (chopped) – 1 no
• Green chilly(chopped) – 2 nos
• Ginger(chopped) - ½ tsp
• Carrot(grated) - 1 no
• Garam Masala Powder - ¼ tsp
• Egg - 2 nos
• Red Chilly -2 nos
• Mustard seeds - 1 tsp
• Curry leaves - 1 stem
• Salt to taste
• Oil - 1½ tbsp
• Chopped corriander leaves - 1 tbsp

PREPARATION METHOD:

• Beat eggs with salt.
• Heat ½ Tbsp of oil in a pan.
• Add the beaten egg and scramble it.
• Keep it aside.
• Remove the edges of each bread slice and cut it into small pieces.
• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add onion, ginger, green chillies and curry leaves.
• Sauté it until onion turns translucent.
• Add grated carrot and chopped tomato and saute well.
• Add garam masala and salt and saute for a minute. 
• Sprinkle little water and cover the pan.
• Let it cook in a medium heat.
• When the vegetables are cooked well and the water dries up, add the bread pieces and mix well. 
• Add the scrambled egg into it and mix well.
• Garnish with corriander leaves.

Spicy Bread Masala

This is a dish which can be easily and quickly prepared using bread. This hot and spicy dish can be served during breakfast. Kids will love this if you reduce the spiciness .

INGREDIENTS:

• Bread slices - 4 nos
• Onion(sliced) – 1 no
• Tomato (chopped) – 1 no
• Green chilly(slit) – 2 nos
• Ginger garlic paste - ½ tsp
• Coriander powder – ½ tsp
• Turmeric Powder - ¼ tsp
• Pepper Powder - ¼ tsp
• Chilly powder – ¼ tsp
• Fennel seed Powder - ¼ tsp
• Garam Masala Powder - ¼ tsp
• Egg - 2 nos
• Red Chilly -2 nos
• Mustard seeds - 1 tsp
• Curry leaves - 1 stem
• Salt to taste
• Oil - 1 ½ Tbsp
• Chopped corriander leaves

PREPARATION METHOD:

• Slightly toast each bread slice and cut it into small pieces.
• Heat Oil in a pan.
• Add Mustard seeds and Red chilli and let it splutter.
• Add sliced onion, gingergarlic paste, green chillies and curry leaves.
• Sauté it until onion turns translucent.
• Add chilly powder, turmeric powder, corriander powder, garam masala,fennelseed powder, pepper powder and saute for a minute. 
• Add chopped tomato and salt, saute well and cook very well in medium heat.(dont add water, the water in the tomato is enough to cook the ingredients)
• when the water dries up and oil oozes from the masala, add eggs and keep stirring continuously.
• When the masala(egg and masala) is almost dry, add bread pieces and mix well.
• Remove it from the fire when it is dry completely.
• Garnish with chopped corriander leaves.

Gothambu / Wheat Ottada

Wheat Ottada can be served during breakfast or at snack time.

INGREDIENTS:

• Wheat flour  - 2 cups
• Grated coconut - 1cup 
• Sugar - 1/2 cup
• Salt to taste
• Water  - As required
• Banana Leaves

PREPARATION METHOD:

• Mix the Grated Coconut and sugar for filling.
• Add Water and Salt to Wheat flour and make a dough.
• Make the dough into small balls.
• Flatten the dough on a rectangular banana leaf using finger tips and little water. 
• Put a some coconut mix and spread it in one half of the ada.
• Fold the banana leaf in half. 
• Heat a Pan / Thava / Chatti.
• Put each ada in it and sprinkle some water.
• Cover it with a pan and cook in medium heat.
• Roast the ottada on both sides till the banana leaf turns brown and the ada detaches from the leaf.

Malli ila Dosa / Cilantro Pancake

Cilantro Dosa is a variety dosa which has a different taste from usual dosa. Grind Malli ila into a fine  paste and add it to the dosa batter to make this delicious dosa.

INGREDIENTS:

• Dosa batter - 2 cup
• Malli ila / Corriander leaves(chopped)- 1 cup
• Pearl Onion - 2 no
• Green chilly - 2 nos
• Chopped Ginger -  1 tsp
• Salt to taste

PREPARATION METHOD:

• Grind Corriander leaves, pearl Onion, Green Chilly, Ginger and Salt together to make a fine paste.
• Add this paste to the Dosa batter and mix well.
• Heat a Frying Pan / Dosa Kalu.
• Pour one spoon full of batter on the pan as thin as possible.
• Pour some oil on it.
• When one side is golden brown and turn the other side . 

Recommended Combination: Serve hot with Chutney and Sambar.

Ottada

Ottada can be served during breakfast or at snack time. Ottada is a traditional food, ada wrapped in banana leaf roasted in 'cheena chatti'. The smell of roasted banana leaf takes me back to my childhood days.

INGREDIENTS:

• Roasted rice flour  - 2 cups
• Grated coconut - 1cup 
• Sugar - 1/2 cup
• Salt to taste
• Water  - As required to make dough
• Banana Leaves

PREPARATION METHOD:

• Mix the Grated Coconut and sugar for filling.
• Add Water and Salt to rice flour and make a dough like chappathi dough.
• Make the dough into small balls.
• Flatten the dough on a rectangular banana leaf using finger tips and little water. 
• Put a some coconut mix and spread it in one half of the ada.
• Fold the banana leaf in half. 
• Heat a Pan / Thava / Chatti.
• Put each ada in it and sprinkle some water.
• Cover it with a pan and cook in medium heat.
• Roast the ottada on both sides till the banana leaf turns brown and the ada detaches from the leaf.

Rava Idli

Rava, usually used to prepare Upma can also be used to prepare delicious idli.

INGREDIENTS:

• Roasted Rava - 1 cup
• Curd - 1 ½ cup
• Finely Chopped Ginger -  ½ tsp
• Grated Carrot - 2 tbsp
• Green Chillies - 2 nos
• Mustard seeds - ½ tsp
• Channa Daal - 1 tsp
• Urad Daal - 1 tsp
• Cashewnut - 10 nos
• Ghee - 1 tbsp
• Curry leaves - A few
• Chopped corriander leaves -2 tbsp
• Sugar - ½ tsp
• Salt to taste

PREPARATION METHOD:

• Heat ghee in the pan and fry cashewnut and take it aside.
• Add mustard seeds and wait for them to splutter. 
• Add channa daal, urad daal and fry it.
• Add green chilies and chopped ginger and saute for a minute. 
• Add rava, mix well and roast for a minute.
• Remove from fire and add grated carrot, chopped corriander leaves, salt, sugar, curry leaves and curd and mix well.
• Now the Idli batter is ready.
• Grease the idli mould with oil.
• Put fried cashewnut in the center of each idli mould.
• Pour the batter in the mould .
• Steam the vessel for about 10 - 12 minutes.
• Turn off the stove and let it cool.
• Remove the idlis from the mould and serve.

Recommended Combination: Serve with Chutney or sambar.

Ilayappam / Ila Ada

Ilayappam  /  Ila  Ada is a tasty sweet snack wrapped in banana leaves and cooked in steam .

INGREDIENTS:

• Rice Flour -2 cup
• Grated Fresh Coconut -  1  cup
• Jaggery - ½  cup
• Ghee -1 tsp
• Salt - a pinch
• Boiled water - required to make dough
• Plantain Leaves

PREPARATION METHOD:

• Roast the rice flour lightly. 
• Add Boiled Water and Salt to rice flour and make a soft dough like chappathi dough.  
• Allow to cool the dough. 
• Grease banana leaves with little ghee.  
• Add little water to jaggery  and boil make a thick syrup. 
• Add the grated coconut to it and cook for 2  minutes and let it cool.
• Make the dough into small balls.
• Flatten the dough on a rectangular banana leaf  as thin as possible using finger tips (use little water).
• Put a spoonful of coconut mixture on it and spread it in one half of the ada.
• Fold the banana leaf in half and fold the the edges to seal. 
• Continue the same process with rest of the dough. 
• Steam the ada in a steamer till cooked. 
• Remove the banana leaves when it cools completely.

Aval Upma / Rice Flakes Upma

Aval / Rice Flakes can be used to prepare variety of snack items.
One amoungst them is Upma.

INGREDIENTS:

• Aval / Rice Flakes - 3 cups
• Grated Cocount - 3/4 cup
• Green Chillies - 3-4 nos
• Sliced Pearl Onion -5 nos
• Channa Daal - 2 tbsp
• Urad Daal - 2 tbsp
• Cashew nut -20 nos
• Coconut Oil - 3 tbsp
• Red Chillies- 2 nos
• Curry leaves - A few
• Mustard seeds - 1/2 tsp
• Peanut / Groundnut -20 nos
• Salt - to taste

PREPARATION METHOD:

• Heat oil in the pan .
• Add mustard seeds, red chillies and wait for them to sputter. 
• Fry channa daal, urad daal, peanut and cashew nut, curry leaves and keep aside.
• Add green chilies and pearl onion and saute till translucent. 
• Wash the aval / rice flakes and drain the water from it.
• Add aval / rice flakes, salt, water and mix well. 
• Add grated coconut and mix well.
• Stir for 2 minutes and cook the aval.
• Turn off the stove and fried seasoning into it and mix well.

Recommended Combination: Aval Upma can be served hot with Tea or Coffee.

Vellayappam / Rice Pan Cake

Vellayappam / Kallappam is a sort of pancake prepared using grinded rice and coconut fermented with yeast or toddy (Kallu).

INGREDIENTS:

• Rice – 1 cup 
• Cooked rice – 2 tbsp 
• Grated coconut – 1 ½ cup or coconut milk -½ cup 
• Yeast -¼ tsp 
• Sugar -2 tbsp 
• Salt - As reqd

PREPARATION METHOD:

• Soak rice for atleast 4 hrs 
• Make a batter of rice, coconut( or coconut milk)and cooked rice(idli batter consistency) 
• Add yeast and sugar to warm water and dissolve. 
• Add this to the batter and keep for about 6 hrs. 
• Before making appam, add salt and little sugar. 
• Heat a Dosa Pan(Dosa kallu). 
• Spread some oil on the it.
• Pour a spoonful batter on the pan.
• Spread the batter to form a small circle.
• When one side is golden brown, turn the other side .

Recommended Combination: Vellayappam can be served hot with Chicken Curry / Vegetable Stew / Vegetable Kurma / Chicken Kurma / Kadala Curry

Vattayappam / Rice Cake

Vattayappam or Rice Cake is a main item in Kerala.
Rice - Coconut batter cooked in steam to prepare this item.

INGREDIENTS:

• Raw rice flour -1 cups
• Grated Coconut - 1 ½ cup
• Cumin Seed - pinch
• Cream of Rice (thari)/Rava- 1 tbsp
• Ghee- ½ tsp
• Yeast -½ tsp
• Sugar- 5 tbsp
• Salt - ¼ tsp 
• Water

PREPARATION METHOD:

• Lightly roast rice flour about 3 minutes.
• Mix yeast with sugar in 5 Tbsp warm water and keep aside.
• Grind Coconut and cumin seed to a fine paste.
• Cook the cream of rice in little water by stirring continuously.
• Mix rice flour, cooked cream of rice and yeast and knead into a soft dough. 
• Add the coconut paste mix to the dough with little water and mix well. 
• Add Salt and mix well to make a thick batter.
• Grease ghee in a pan (steel plate) and pour the batter into it.
• Steam it well in an idli steamer for 15 minutes.
• Remove it from the steamer. 
• Let it cool for sometime and remove from the pan.

Recommended Combination: Vattayappam / Rice Cake can be served hot with Chicken Curry / Chicken Stew / vegetable Kurma / Chicken Kurma / Kadala Curry

Gothambu Puttu / Wheat Puttu

Gothambu Puttu / Wheat Steam Cake is a different variety of Puttu.
Use Roasted Wheat flour instead of Rice Flour which is used to prepare regular Rice puttu.

INGREDIENTS:

• Roasted wheat flour -1 cup 
• Grated Coconut -¼ cup
• Salt - to taste
• Water- as required to make the powder wet .
• Puttu kudam (puttu maker)

PREPARATION METHOD:

• Add salt to the roasted flour gently to make a mixture.
• Sprinkle water in to flour little at a time and mix the flour. 
• Repeat sprinkling water till the flour is wet.
• Place a pot shapped utensil on the stove. 
• Fill half the utensil with water and boil the water.
• Place a puttu maker on the top of the utensil .
• Put some grated coconut in it, and fill puttu maker with the mixture and put some grated coconut on the top .
• Steam in a vessel for 10 minutes and serve hot

Recommended Combination: Gothambu Puttu can be served hot with Kadala curry / Payar Curry / Pazham / Pappadam

Mutta Dosa / Egg Dosa

A variety non vegetarian dosa using Egg and rice batter.

INGREDIENTS:

• Dosa batter - 1 cup
• Pearl Onion(finely chopped) - 6 nos
• Green Chilly(finely chopped) -3 nos
• Eggs - 4 nos
• Pepper powder -pinch
• Chopped Curry leaves - 1 tsp
• Salt to taste
• Oil

PREPARATION METHOD:

• Squeeze chopped Pearl Onion, Green Chily, Curry leaves and Salt with hand.
• Add egg into it and beat well.
• Add Pepper powder and mix well
• Heat a Frying Pan.
• Pour one spoon full of batter on the pan as thin as possible.
• When dosa is half cook pour the Egg Mixture on to dosa. 
• Pour some oil on it.
• When egg is cooked, turn the other side .

Recommended Combination: Serve hot

Gothambu Dosa / Wheat Dosa

Wheat batter can be used to make delicious dosa. You can add chopped green chilly to make it a little spicy as described in the following recepie.

INGREDIENTS:

• Wheat powder - 1 cup
• Water - 1½ cup
• Finely Chopped Onion - 3 tbsp
• Finely Chopped Ginger - ½ tsp
• Chopped Green Chilly -2 nos
• Curry leaves -few
• Salt - to taste

PREPARATION METHOD:

• Mix all the ingredients to make a dosa batter.
• Heat a Frying Pan.
• Pour one spoon full of batter on the pan.
• Pour some oil on it.
• When one side is golden brown and turn the other side .

Recommended Combination: Serve hot with Chutney.

Crispy Rava Dosa

This preparation of Dosa uses Rava batter instead of Rice batter.

INGREDIENTS:

• Rava - 1 cups
• Rice flour -¼ cup
• Maida /All-purpose flour- ¼ cup
• Cumin seeds - ½ tsp
• Finely chopped Ginger- 1 tsp
• Finely chopped green chillies - 1 tsp
• Curry leaves - few
• Sesame Oil
• Salt to taste
• Water - 3 cups

PREPARATION METHOD:

• Mix Rava, Rice flour, Maida, Cumin seed, Ginger, Green Chilly, Curry leaves, Salt and Water to make a dosa batter keep it aside for 30 minutes.
• Heat a Frying Pan.
• Take one Spoonful of batter and spread on the Pan starting from the Outside and finishing off in the middle.
• Pour some sesame oil on dosa.
• Turn the other side and cook both sides well.

Recommended Combination: Serve hot with Chutney.

Onion Uthappam

Uthappams are one of the South Indian breakfast. It can be make with left over idli or dosa batter.
Onion Uttapam is usually made with Onion and Chilli.

INGREDIENTS:

• Dosa batter - 1 cup
• Finely chopped Onion - 1 nos
• Finely chopped Green chillies -4nos
• Finely chopped Ginger -1 tbsp
• Finely chopped Curry leaves / Corriander leaves-1 tbsp
• Gingely Oil
• Salt to taste

PREPARATION METHOD:

• Heat 1 tsp of oil in a frying pan.
• Spread a spoonful of the batter to a heated frying pan.
• Sprinkle few chopped onions, green chilly, curry leaves / corriander leaves on top of the batter.
• When the base is golden brown, turn the other side and cook well.

Recommended Combination: Serve hot with Chutney

Masala Dosa

Masala Dosa is prepared by embedding masala within the roasted Dosa.

INGREDIENTS:
For Dosa

• RawRice -1 ½ cups
• Urad Daal - ½ cup
• Water - as required
• Salt - 1 tsp 

For Masala

• Potato - 3 nos
• Sliced Onion(length wise)- 1 nos
• Slit Green chillies - 2 nos
• Chopped Ginger- ¼ tsp
• Turmeric powder - ¼ tsp
• Black gram(Uzhunnuparippu) - ½ tsp
• Bengal gram(Kadalaparippu) - ½ tsp
• Mustard seeds - ¼ tsp
• Red chillies- 2 - 3 nos
• Curry leaves - A few
• Oil - 2 tbsp
• Water- ¼ cup
• Salt - as required

PREPARATION METHOD:
For Dosa Batter

• Soak rice and Urad daal separately for 5 hours.
• Grind rice and daal separately with water very finely.
• Mix together rice, dal and salt.
• Add water and stir well to form a loose batter.
• Keep it overnight to ferment. 

For Masala

• Boil potatoes ,Peel skin and mash them and keep it aside.
• Heat oil in a pan .
• Put Mustrard seeds and red chillies and allow to Splutter
• Fry black gram, Bengal gram, curry leaves,.
• Add sliced onion, Chopped Ginger and green chillies and saute well till it turns transparent.
• Add Water,Salt,Turmeric powder and let it boil.
• Add the mashed potatoes and mix well.
• Cook it for a few mins until the water dries up.
• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour 2 tsp Ghee on it.
• When one side is golden brown, add Potato mix inside Dosa and roll.

Recommended Combination: Serve hot with Chutney.