Coconut Dosai தேங்காய் நீர் தோசை

Coconut Dosai
தேங்காய் நீர் தோசை 

                             
Ingredients:
 Raw rice ( பச்சரிசி) - 2cups
Shredded Coconut ( துருவிய தேங்காய்) - 3/4 cup
Caraway seeds / Shahjeera ( ஷாஜீர / கருஞ்சீரகம்) - 1 teaspoon
Coconut oil ( தேங்காய் எண்ணெய் ) to season and grease.
Salt to taste ( தேவையான அளவு உப்பு)

 

Wash and soak rice for 1 hour.

In a blender add soaked rice, coconut and salt.

Grind to a fine paste using little water a time. 

Heat a teaspoon of coconut oil. Add a teaspoon of shah jeera. As it splutters, transfer to the batter. Mix well.

Heat a dosai pan / grid. Pour over a thin layer of the batter. Drizzle a few drops of coconut oil.

Cover with the lid and let it cook on a medium flame for a minute.

The dosai is ready to serve.
Alternatively for a crisp dosai, turn to the other side, drizzle some more coconut oil and let it cook to crispness.

My Notes:

My mother used to prepare this when there were too many coconut halves received from the temple so that to finish it off before it goes stale. 

After moving to Arumbakkam, where we had coconut trees at home and whenever there is a sign of coconut on the verge of going bad this dosai is prepared, in addition to coconut burfi, coconut idli podi, etc..
Sometimes to enjoy the original taste it is preapred with fresh coconut as well. The only difference is in the former recipe one gets a strong taste of coconut with its strong saturated fat flavour.
Raw rice and bar boiled rice can also be mixed in equal proportion but have to soak for extra time. The batter is thinner ( So the name, neer dosai in tamil ) than the usual dosai batter as the main ingredient is rice and urad dhal is not used.l. Fermentation is also done. So make a thin batter. My cousin used to add a tablespoon of boiled rice while grinding the soaked rice as this may give a soft texture to the dosai.

This dosai goes well with any spicy chutney. We used to make red chili onion chutney.
Try this recipe for a variety in your dosai.

Trimillet Dosai ( முத்தானிய தோசை)

TriMillet Dosai 

முத்தானிய தோசை 

Ingredients:

Kodo Millet ( வரகு அரிசி) - 3 tbsp

Finger Millet ( கேழ்வரகு ) - 3 tbsp

Fox Millet ( தினை அரிசி ) - 3 tbsp

Toor Dhal ( துவரம் பருப்பு ) - 2 tbsp

Channa Dhal ( கடலை பருப்பு ) - 2 tbsp

Dry Red Chili ( காய்ந்த மிளகாய் ) - 1 or 2 

Onion ( பெரிய வெங்காயம்) - 2

Grated Coconut ( optional) ( துருவிய தேங்காய்) - 2 tbsp

Curry Leaves ( கறிவேப்பிலை) - 1 twig 

Coriander Leaves ( கொத்தமல்லி தளை) - 2 twigs

Mustard Seeds ( கடுகு ) - 1/2 tsp

Split Urad Dhal ( உளுந்தம்பருப்பு ) - 1/2 tsp

Cumin Seeds ( சீரகம் ) - 1/2 tsp 

Steps:

Clean and soak the three millets together  for an hour.
Soak the lentils, channa and toor dhal separately for half an hour.

In a blender, grind the millets and red chili to a fine paste. Then add the soaked lentils and grind together. Add salt to taste.

Peel and cut onions into small bite size and add to the batter.

In a ladle heat oil and splutter mustard, urad dhal followed by cumin seeds. Finally add the curry leaves. Add this seasoning to the batter. Stir in the finely chopped coriander leaves and grated coconut.

On a hot tawa, spread a laddle full of  batter and cook on both sides until crisp. 

Serve the dosai with coconut chutney and idli podi.

My Notes:
There are many brands of multi grain doasi mix available in the market. I have used and totally agree that it is of handy in this busy world. But making your own mix with whole grains  has its unique taste and benefits.
You can try this recipe once a while,
The advantage is, millets soak very fast and can be grinded easily also. Freshly ground whole grain has its taste. Once tried, one would prefer this to the ready mix.
I have added lentils - channa dhal and Toor dhal. This makes up for the protein part of the dish and also gives crispness to the dosai. This is optional. You can stick to the millets alone.
Grated coconut , though optional, can be added to,get a nice flavour.

Capsicum-Cheese Dosai ( குடமிளகாய் சீஸ் தோசை )

Capsicum-Cheese Dosai 

குடமிளகாய் சீஸ் தோசை 

Ingredients: ( makes 4 servings) 

Dosai Batter ( தோசை மாவு ) - 1 cup

Red Capsicum ( சிவப்பு குடமிளகாய் ) - 1 

Shredded Cheese ( துருவிய பாலாடைகட்டி ) - 1/2 cup

Butter ( வெண்ணெய் ) - 2 tbsp

Freshly ground Pepper Powder ( பொடித்த மிளகு ) - 1 tbsp

Steps:

Slice the red capsicum into thin rings, 

Heat the doasi grid, grease with butter. Once hot, spread the batter into a circle of uniform thickness.

Place the thin slices of capsicum on top of the dosai, cover with a lid and let it cook.

Keep the flame in medium heat.

Remove the lid, and toss the dosai to the other side and let it cook for a minute.

Brush it up with some more  butter if required.

The dosai will be thick but crisp on the outside.

Turn again,Spread the desired amount of cheese on top of the capsicum. Allow it to melt slightly and remove the dosai immediately.

Sprinkle freshly ground pepper.

Serve hot.

My Notes

In an effort to make a  routine plain dosai look appealing, I gave a twist with capsicum and the ever enticing a fussy eater, cheese.
It was a success..The child even named the dosai as " red flower dosai " :)
A simple but appealing one on your plate.
Gives the child a chance to explore the vegetable' taste with a liking.
Enjoy as it is,without a side dish. But if you are a person insisting a side dish to go with, then the idli podi is the matching one.

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.

Ragi flour protein & veggie Adai / Spicy Finger Millet Pancake ( ராகி காய்கறி அடை )

Ragi flour protein & veggie  Adai / Spicy Finger Millet Pancake 

( ராகி காய்கறி அடை )

Ingredients:

Ragi / Finger Millet Flour ( ராகி மாவு )  -  1 cup

Toor Dhal / Split Pigeon Peas ( துவரம் பருப்பு )  - 1/4cup

Channa Dhal ( Split Yellow Peas ( கடலை பருப்பு )  -  1/4 cup

Dry Red Chili ( காய்ந்த மிளகாய் )  -  1 or 2 depending on your spice level.

Cabbage ( முட்டைகோஸ் )  -  a small portion

Carrot ( காரட் )  -  1 medium size 

Coriander Leaves ( கொத்தமல்லி தளை )  - a handful

For Tempering : Mustard seeds, urad dhal and Asafoetida - 1/2 tsp each.

A twig of Curry leaves.

(தாளிக்க - கடுகு, உளுந்தம்பருப்பு, பெருங்காயம் , கறிவேப்பிலை. )

Steps:

Thin slice the cabbage and carrot. Fine chop the coriander leaves.

Take a cup of Ragi flour.

Soak both the lentils for 30 minutes.

Grind the soaked lentils together with the red chili to a coarse paste.

Mix the ragi flour to the paste.

                       

                                          Add a tsp of salt and a cup of water to bring to a batter consistency.

Add the vegetables. Mix well. Temper with the spices. Give a standing time of 15 minutes.

Heat a griddle/ skillet / thosai tava .

Take a ladle full of batter, spread to a uniform thickness. Add a tsp of oil surrounding the adai/ pancake.Cook on both sides until crisp on outer surface. 

Serve hot with coconut chutney. Idli podi is a preferred combination. Sweet tooth guys can relish with jaggery and ghee.

My Notes:

Finger millet, or Ragi , is rich in calcium and its health benefits is widely spoken of. 

Plain finger millet flour is usually used to pancake. This wonder millet dish goes dry is the only con. 

My Mother in law used to include the lentils to make the dish more tasty and less dry.Soft and crisp outside.

I have followed her recipe with a twist by adding the veggies. It gives a colorful delight to eyes as well as to the taste buds.

There is another version of sweet pancake for young kids. 

Soya Protein Pancake ( சோயா மசாலா தோசை )

Soya Protein Pancake

 ( சோயா மசாலா தோசை ) 

                                      
Ingredients:
( for 4 servings )
Soya Protein / Meal maker ( சோயா)  -  1/4 cup
Idli / Dosai batter ( தோசை மாவு ) - 1 cup
Small Onion ( சின்ன வெங்காயம் ) - 8 nos
Turmeric Powder ( மஞ்சள் தூள் ) - 1/4 tsp
Chili Powder ( மிளகாய் தூள் )  -  1/2 tsp
Garam Masala Powder ( கரம் மசாலா ) - 1/4 tsp
Curry leaves ( கறிவேப்பிலை )  -  1 twig
Salt to taste ( உப்பு ) - to taste
Steps:
Soak the soya chunks in hot water for 10 min.
Squeeze out the water, rinse well. The soaked soya will be spongy and soft, shred it into bite size using fingers. Alternatively use a knife to chop.
Boil soya for 3 to 4 minutes.

Peel and finely chop the small onions

In a wok, heat oil and saute onions.
Add curry leaves, soya bits, turmeric powder, chilli powder and mix well.

After 2 minutes, add garam masala powder and saute for 2 more minutes.                                             transfer to a bowl and let it cool.                                       

                                                     

Heat the tawa - a flat pan used to make dosai and chapathis
Spread the dosai batter evenly into a thin circle.
Place the stuffing in the center.
Add a teaspoon of oil surrounding the edges of the dosai.
Cover the dosai with a lid, cook on a medium flame.
Remove the lid after a minute.
Roll and fold the dosai into a semicircle. Let it roast on both sides until it is crisp.

My notes:

A variation is always welcome and especially in food.

A slight difference from the potato masala/onion/vegetable dosai .

Try out the tasty healthy dosai.

I had prepared coriander chutney and onion chutney instead of the usual coconut chutney.

I have not used ginger and green chili in this recipe. If spicier is your choice, go ahead.

This is a simple, easy to make at the same time yummy dosai.

The soya masala can also be a quick fix side dish for your curd rice. 

Multigrain Dosai with Mint Chutney (பல வகை சிறுதானிய மாவு தோசை & புதினா சட்னி )

Multigrain Dosai with Mint Chutney (சிறுதானிய மாவு  தோசை & புதினா சட்னி )

Gluten is a protein found in wheat. Over time, wheat varieties with more gluten have been cultivated for commercial purposes  to give an elastic quality to the flour.
Foods rich in gluten are fairly acid-forming as it is not easy for our bodies to digest more gluten. An acidic environment  created in the body  leads to a host of problems – fatigue, acidity, obesity, cancer, diarrhea etc.. Millets are grains that do not have any gluten.

Those who have experimented with rolling out ragi, jowar or bajra rotis will vouch for how much easier it is to roll out wheat rotis(chapathis). However, this makes millets easy to digest and mildly acidic, if not alkaline. If your diet is rich in gluten (foods such as noodles, pizza, biscuits,bread, etc), consider adding millets to your diet to help create a more alkaline medium in your body. This will go a long way towards improving your health.
Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium.
Along with the millets, I have used flax seed powder in a small proportion in this recipe.

In addition to improving blood pressure and lowering fasting glucose level, flaxseed intake also help decrease central obesity (as measured by waist circumference) Sprinkle a few flaxseed powder in your daily cooking. Be it your morning cereal, afternoon currries or chapathi for dinner.

Ingredients:

1. Finger Millet  Flour     (கேழ்வரகு மாவு )  -- 1/4 cup
2. Foxtail Millet Flour     (திணை மாவு)     -- 1/4 cup
3. Barnyard Millet flour ( குதிரைவாலி மாவு)   -- 1/4 cup
4. Pearl Millet flour       ( கம்பு மாவு )    -- 1/4 cup
5. flax seeds  powder    ( ஆளி விதை தூள் ) - 2 tbsp

Thin sliced onion - 2Nos.

Grated Cabbage - 1/2 cup

Grated Carrot - 1/2 cup

Finely chopped Coriander and Curry leaves

Cumin seeds - 2 tsp

Black Pepper 2 tsp

Cashew nuts - 8 (split into quarters)

Ghee  -  2tsp
Salt  -  to taste


Mix the flours in sufficient water to make a thin batter. Add sliced onions, carrot and cabbage. In a small pan heat the ghee and add black pepper n cumin seeds. When it splatters, add in the cashew nuts. Fry till golden brown and add to the batter. Add the chopped coriander and curry leaves and salt. Let the prepared batter be allowed to remain at room temperature for 30 min for all the ingredients to combine well and form a smooth batter.

In a hot tawa, spread the batter to form a dosai. Add  oil around the corner.

Cover it with a lid for a  minute. This enables faster cooking and also make it easy to turn the dosai

When dosai is crisp at the bottom, turn top side to the heat and let the top side be roasted as well.

Serve crisp, hot dosai with coconut chutney, mint chutney or idli podi. Choice is yours.

Mint Chutney 

Mint leaves has a lot of health benefits and I have been using it quite often in my cooking. My Children didn't like the strong taste except when it is added to Briyani or added to mixed vegetable kurma. 

To consume in a substantial portion for its benefit, chutney was the only option.

I learnt the below recipe from my friend, Swathi. A few ingredients added to enhance the taste and balance the pungent aroma of Mint leaves.

Ingredients:

Fresh Mint Leaves  -  2 cups ( stems removed)

Coriander Leaves  - 1/4 cup ( can use with the stems)

Curry Leaves  -  a handful

Tomato (big)  - 1

Onion (big)  -  1

Green chillies  -  2

Dry red chillies  -  2

Split black Urad dal  -  2 tsp

Asafoetida  -  1/4 tsp

Steps:

Clean all the three types of fresh leaves together in running water and drain.

Heat oil in a pan, fry the dry red chilli and green chilli, remove and add the split Urad dal and asafoetida. Remove and keep aside. In the same pan add 1 tsp oil and fry the cut onions and tomato.

Remove the onions and tomatoes and saute the leaves for a minute. Donot over cook them. 

In a mixie jar add the chillies , urad dal and salt and make a fine powder. Later add the rest of the ingredients and make a paste. Water may not be necessary or if need be, use sparingly.

Mint chutney is ready. If refrigerated, this can be used for 3 to 4 days.

My Notes:

Mint is a great appetizer or palate cleanser. The aroma activates digestive system and so generally given as a starter drink before a main course. Also used in various preparations.

Mint Chutney goes well with Idli, dosai or even mixed with hot steamed rice. As an accomplishment for curd rice as well. 

My son likes to use as a spread for his toast which he got the habit from his paternal Grandmother.

I have added vegetables to the dosai batter to meet the daily fiber requirement and also it gives a enhanced taste.

Enjoy yr dosai and mint chutney.