SOoji poha dosa

This is an instant dosa ! soft and spongy !! followed Shobana's blog for this !!

Ingredients :.

1. Rava :  1 cup

2.  poha : 1/2 cup ( i used thick )

3.  Curd : 3/4 cup

4. Fruit salt : 1/2 tsp

5. Salt : as per taste 

Method 

1. Soak Rava and poha separately in just enough water. ( so that they become soft.

2.  Grind the sooji and poha with the curd to get a nice smooth batter.

3.  Add eno fruit salt and salt (as per taste). mix gently and make dosas 

Sponge Dosa ( curd dosa )

This is another type of dosa without urad dal, but uses curd. it is from Hebbars kitchen and the dosas came out soft and yumm... i have used a combination of dosa .rice and millet ( saame akki or varai)

Ingredients :

1. 1 cup dosa rice 

2.  1/2 tsp methi

3.  1 cup thin poha

4.  3/4 cup fresh curd

5.  salt

Method :

1. wash and soak the rice and methi for at least 5 hours.

2.  Blend the rice along with the poha adding water as required.

3.  Add the curd and mix well.

4.  let the batter ferment for 8 - 10 hours.

5.  Add salt and water of required, Do not over mix the bater

6.  Make soft spongy dosas 

Methi Dosa

We amchis have so many types of dosas ! i find making dosas for breakfasteasy as the batter is there u just have to make an accompaniment like sagu, chutney or kurma !

this is from Hebbars kitchen and make nice soft dosas.

Ingredients :

3 cups idli rice

3 tbsp methi

salt

Procedure :

1. Soak the  rice and the methi for at least five hours..

2.  Grind to a smooth batter adding water as required.  Make a slighlty thin batter as methi will thicken the batter.

3. ferment the batter for 8 hours or till it doubles. 

4.  Mix it gently and add salt as required. 

5.  Make soft crispy dosas !!

Beetroot Rasam

This recipe is by Asha Philar.  Was a bit apprehensive to try it thnking it might be very sweet but it came out osm and all loved it at home.  planning to add a two seeds of pepper next time.  I added a bit of rasampwd while making the masala.

Ingredients :

 Beetroot ; 1 small

green chillies : 2 -3

garlic : 3 - 4 cloves

jeera : 1/2 tsp

 hing : 2 pinch

rasam pwd ; 1 tsp 

tamarind  : 1 small piece

coconut : 1 tbsp

 Tadka : oil, mustard, red chillies, curry leaves or garlic tadka

Method :

1. clean the beetroot with the skin and cut into four pieces.  Cook in the pressures cooker for 4 -5 whistles adding enough water.

2.  Remove the skin of the beetroot and keep the pieces aside, ( use only 3 -4 pieces of the beetroot, remaing can be used for sabzi)

3.grind jeera, hing, coconut, green chillies, tamarind, rasam pwd, garlic and beetroot pieces to a smooth paste.

4.  Add this ground mixture to the beetroot water and boil well.  add salt as per taste.

5.  Season with mustard and curry leaves or just garlic.