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Showing posts with label dishes. Show all posts
Showing posts with label dishes. Show all posts

Monday, March 22, 2010

Crispy Rava Dosa

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

  • 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

  • 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.

Parippu Dosa

Parippu dosa is one amongst the different flavours of Dosa's a popular south Indian dish. A spicy combination with added grains.

  • RawRice - 1 cups
  • Parboiled rice - 1 cup
  • Urad Daal - ½ cup
  • Toor daal- ¼ cup
  • Channa daal-¼ cup
  • Fenugreek - 1 tsp
  • Asafoetida -¼ tsp
  • Red chilly -6 nos
  • Finely chopped pearl onion - 6 nos
  • Curry leaves
  • Water - as required
  • Salt to taste

  • Soak rice, Toor daal, Channa daal, Urad daal, Red chilly and fenugreek for 5 hours. 
  • Grind these with water.
  • Add asafoetida, chopped onion, curry leaves and salt and stir well.
  • Keep it for 2 hrs. 
  • Pour one spoon full of batter on a frying 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 Tomato chutney / Coconut chutney/ Sambar

Tomato Uthappam

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

  • Dosa batter - 1 cup
  • Sliced Onion - 1 nos
  • Sliced Tomato- 2 nos
  • Finely chopped Green chillies -4nos
  • Finely chopped Curry leaves / Corriander leaves -1 tbsp
  • Gingely Oil
  • Salt to taste

  • Heat  a frying pan and smear some oil.
  • Spread a spoonful of the batter to a heated frying pan.
  • Sprinkle few onions, green chilly, tomato and 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.


Poori is made from a dough of Wheat flour, Water and Salt by rolling it out into discs and
deep frying it in ghee or vegetable oil.Puri is often served potato masala.

  • Wheat Flour - 1 cup
  • Water to make dough
  • Salt to taste
  • Oil for deep frying

  • Mix Salt and Flour.
  • Slowly add warm water
  • Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
  • Make the dough into small balls.
  • Roll out the dough in to small rounds.
  • Heat Oil in a Pan.
  • Fry the puri one at a time.
  • Turn each side and fry till light brown
Recommended Combination: Serve hot with Potato Masala, Podimas, Parippu, Vegetable Curry, Egg Curry, Chicken Curry.

Paalappam / Appam.

Appam made with ground soaked rice and cooked rice, mixed to a batter with coconut milk and water then left in a warm place to ferment for a number of hours. Appam is thin and crisp round the edges and fluffy and thick in the centre.

  • Raw rice – 1 cup
  • Cooked rice(parboiled) – 2 tbsp
  • Scraped coconut – ½ or coconut milk -½ cup
  • Yeast -¼ tsp
  • Sugar -1 tbsp
  • Salt - As reqd

  • Soak rice for atleast 4 hrs
  • Make a batter of rice, coconut( or coconut milk)and cooked rice(batter should not be too watery)
  • Add yeast and sugar to warm water and dissolve.
  • Add this to the batter and keep for about 6 hrs.
  • Before making appams, add salt and little sugar.
  • Heat a Pan(Appachatti).
  • Pour a spoonful batter into the appa chatti and rotate the Chatti.
  • Cover the pan and cook in medium flame till the edges of the Appam turn golden colour..
Recommended combination: Serve hot with Egg Roast or Stew or Chicken Curry.


Idli is a popular food throughout South India.
Idli is a fermented food which is prepared by steaming fermented black gram (Urad Daal) and rice batter. It makes an important contribution to the diet as a source of protein, calories and vitamins, especially B-complex vitamins, compared to the raw unfermented ingredients.

  • RawRice -2 cups
  • Urad Daal - 1 cup
  • Water - as required
  • Salt - 1 tsp

  • Soak rice and Urad daal separately for 5 hours.
  • Nicely grind rice and Urad daal separately in water.
  • Mix together rice, daal and salt.
  • Keep it overnight to ferment.
  • Spread oil on the idli mould.
  • Pour the batter in the mould .
  • Steam the vessel for about 8- 10 minutes.
Recommended Combination: Serve hot with Sambar or Chutney.


Chappathi is the traditional Indian bread, It can be eaten at any meal of the day usually eaten with curries or cooked vegetables. It is made from wheat flour, cooked on a tawa.

  • Wheat Flour - 2 cups
  • Hot Water - 1 cup
  • Ghee or oil - 1 tsp
  • Salt to taste

  • Mix Oil or Ghee, Salt and Flour.
  • Slowly add warm water.
  • Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
  • Make the dough into Small balls.
  • The dough is rolled out into thin discs with help of dry flour .
  • Heat a flat pan or Tava
  • Place the chappathis in the hot tava and cook until both the sides turns to golden brown.
Recommended Combination: Serve hot with Podimas,Parippu,Vegetable Curry,Egg Curry, Chicken Curry.


Battura is made of Allpurpose flour, Curd, Sugar knead to make a soft dough and deep fried in oil.

  • All Purpose flour/ Maida - 2 cup
  • Baking powder - pinch
  • Sugar - ½ tsp
  • Rava / Semolina - ¼ cup
  • Curd / Yogurt- 3/4 cup
  • Oil -for frying
  • Salt to taste

  • Mix Flour, Salt, Baking Powder and Sugar.
  • Add Rava/ Semolina and Curd to it and mix well.
  • Knead flour mix into a soft dough by adding little water.
  • Cover the dough with a wet cloth and keep aside for 2 hours.
  • Make the dough into Small balls and roll into a flat round shaped Battura.
  • Heat Oil in a pan.
  • Fry Battura till it turns golden brown on both sides.
Recommended Combination: Serve hot with Channa Masala

Thakkali Achar / Tomato Pickle

Tomato Pickle is a dry side dish served with Rice or other breakfast items like Dosa or Idly.
It is prepared using Tomato puree sauted along with other spices till the water dries off.

  • Tomato - 10 nos
  • Garlic paste - 1 tsp
  • Ginger paste - 1 tsp
  • Chilli Powder- ½ tsp
  • Turmeric Powder - tsp
  • Fenu greek powder - ¼ tsp
  • Asafoetida - ¼ tsp
  • Mustard seeds - 1 tsp
  • Curry leaves - few
  • Sesame oil - ¼ cup
  • sugar - 1 tsp
  • Salt to taste
  • Put Tomato in boiled and peel the skin.
  • Grind tomato into pulp.
  • Heat oil in a Pan.
  • Add mustard seeds, when it starts to splutter add Ginger paste, Garlic paste, curry leaves and fry it.
  • Add asafoetida stir for a minute.
  • Add Tomato pulp, Turmeric powder, Chilli powder and Salt and cook it.
  • When the water dries up add fenugreek powder and sugar and stir well.
  • Stir well till the Oil oozes out and remove from fire..
Recommended Combination: Serve with Chappathi, Dosa, Idli, Rice.