Coriander -Cheese Dosai ( கொத்தமல்லி தோசை )

Coriander -Cheese Dosai 

( கொத்தமல்லி தோசை )

                                    
Ingredients:
Dosai Batter ( தோசை மாவு ) - 1 cup or required quantity
Fresh Coriander Leaves( கொத்த்மல்லி தழை  ) - 1 bunch
Shredded Cheese ( துருவிய பாலாடை கட்டி ) - 1/2 a cup,

Steps:
Remove the roots and wash the fresh coriander leaves in running water.
Dab off the water well with paper towel. Fine chop including the stem.

In a hot grid, spread the dosai batter into a thin circle. Sprinkle the chopped coriander evenly over the dosai.

If needed, cover the dosai with lid and cook for a minute

Remove the lid, let the dosai roast nicely. Add a lavish spread of cheese.

Folding and roasting the dosai is an alternative option.

My Notes:

   Two years back during one of our return journey from Coimbatore to Karur, I had a chance to taste this coriander dosai for the first time at a homely restaurant. The dosai was crisp and the coriander spread gave a nice flavour. 

Coriander is a wonderful source of dietry fibre and loads of vitamins. Grab that easily available cilantro to make the dosai and surprise your family. 

This dosai tastes well with idli podi. Or you can go with coconut chutney, tomato chutney or any chutney of your choice.

The cheese adds color and taste but as I always mention it is all about personal choice.

Enjoy the simple, nutritious yet delicious dosai. 

Capsicum - Carrot Multi Grain Dosai ( பல தானிய காய்கறி தோசை )

Capsicum - Carrot Multi Grain Dosai 

( பல தானிய காய்கறி தோசை )

Ingredients: ( makes 4 to 5 Nos. )

Multi Grain Dosai Flour ( பல தானிய தோசை மாவு ) - 1 cup

Green Capsicum ( பச்சை குடைமிளகாய் ) - 1 medium size

Carrot ( காரட் ) - 1 

Onion ( வெங்காயம் ) - 1

Shredded Cheese ( துருவிய பாலாடை கட்டி ) - a few tbsp 

To temper - Mustard seeds and asafoetida. ( தாளிக்க - கடுகு , பெருங்காயம் )

 Sesame Oil / Gingely Oil ( நல்லெண்ணெய் ) - a few tsp

STEPS:

Mix a cup of readily available multi grain flour with 2 cups of water and little salt. If you are not able to purchase the flour from supermarket, you can mix your own choice of flours like rye, ragi, wheat or any 3 combinations of flour. The batter should be in a running consistency.

Slice the capsicum length wise. Peel and thin slice the onions in rings. Slice the carrots the same way.

In a pan, heat oil and temper with mustard seeds and asafoetida, pour over the flour batter. Mix well.

In a hot tava / flat grid pour a ladle of the batter and spread evenly. Place few pieces of capsicum, carrot and onion uniformly.

Pour oil along the edges and on the vegetables. 

(You can cover the dosai with a lid for a while and then flip over to the other side. Flipping is easier as the batter and vegetables are cooked evenly.)

Turn over when one side is done. Keep the flame on low heat and cook the vegetables side of the dosai.

Place the vegetable slices evenly on the dosai surface.

Once removed from the tava, spread the shredded cheese when the dosai is hot. The melted cheese adds taste to the dish.

The hot dosai can be eaten without cheese as well.

My Notes:
A twist given to the routine dosai is a welcome change. Imagination is ours to create many varieties with the vegetables pulled out from your refrigerator. Choose the preferred vegetables and relish the dosai with coconut chutney and sambar.
Cheese is added as an attraction for people who do not favour multigrain flour. But one can enjoy the original flavor of the grain without cheese.

idli upma ( இட்லி உப்புமா)

Idli Upma ( இட்லி உப்புமா )

Ingredients: ( 2 servings)

Idli  ( இட்லி  )  - 8 or 9 

Small Onion ( சின்ன வெஙாயம் )  -  a handful / 8 to 10

Green Chili ( பச்சை மிளகாய் ) - 2

Curry leaves( கறிவேப்பிலை )  - a twig

Mustard seeds( கடுகு )  - 1 tsp

Split Urad dal ( உடைத்த உளுந்தம்பருப்பு ) - 1 tsp

Channa Dal ( கடலை பருப்பு) - 1 tsp

Asafoetida ( பெருங்காயம் ) - a pinch

Sesame Oil ( நல்லெண்ணெய் )  - 3 tsp

Steps:

Let the boiled idli cool down in a bowl

Using your fingertips make a fine crumble.

In a wok or a pan, heat oil. 

Add mustard seeds, as it cracks add channa dal and urad dal. Fry for a few seconds. 

Add split green chili and asafoetida , followed by finely chopped onions and curry leaves.

When the onions are soft and transparent, toss in the idli crumble and mix well. 

Switch off the flame and serve hot. 

                                              
Another favourite version of idli upma is mixing idli podi to the crumble and tempering is done.
It is a simple preparation but tasty with the unique flavour of the idli podi.  Onions are not used in this type.

                                                         

My Notes:
My whole family including me love  idli upma for breakfast or dinner. It is not only a make up meal with the left over idlis but mostly made on request to boil extra idlis to make idli upma that night or the next day for breakfast. 😉
By refrigerating idlis, the task to crumble is in a jiffy. Otherwise it may stick to your fingers for which you may have to grease your fingers with sesame oil.

Other common ingredients, used for other upmas, like finely chopped ginger, carrots, beans etc..can also be used. Grated coconut can also be tossed in. Turmeric powder is preferred by some.

My friend adds a beaten egg to the idli crumble before tossing in, for the extra protein component for her child. Grated cheese is another option to lure a kid to eat idli. Not to forget the recently popular fried idlis/ Manchurian idlis. This dish is the basic yet tasty version of all the idli modifications.

Options are many. Just play around with the steamed idlis with your family' preference.

A few months back, I had to leave for India. As usual for the 3 men in the family, prepared some side dishes and idli batter. My son suggested that I refrigerate a few idlis for them to make idli upma later. ;)) So the idea to post this simple dish came to my mind for the bachelors and also for those looking for options to feed idli to their fussy children.