Onion Tomato Uthappam

Ingredients :

1. Dosa Batter prepared -  1 bowl enough to make 6 dosas.
2. Onion - 2 No chopped to very tiny pieces
3. Tomato - 1 no chopped to very thin piece
4. Green Chilly - 1 No chopped
5. Ginger Chopped-  1 tsp
6. Curry Leaves chopped- few
7. Asafoetida
8. Oil as required
9. Salt as required.

How to Cook.

1. Mix the chopped onion,tomato,ginger,greenchilly,curry leaves and salt,keep this aside.
2. Mix little salt , asafoetida with the dosa batter and keep this aside.
3. Get the dosa thatte / iron griddle  ,oil, Tissue paper  ready for cooking dosa. 
4. When the dosa thatte is hot ,wipe the dosa thatte with oil using a tissue paper. ( You can also use a cloth piece or Onion for wiping the dosa thatte ) .
5. Pour the dosa batter on the dosa thatte.
6. Make concentric circles on the batter with the spatula. 
7. Spread the chopped onion tomato mixture over it.
8. Apply oil over the dosa
9. Cover the dosa with the top of a pan , and cook dosa in low flame for a minute.
10. When the dosa is cooked, pass the spatula around the edges of the dosa to ensure dosa dont stick to the pan.
11. When  cooked , flip the dosa to the other side and again  cover with a pan and cook for 1 minute or less.
12. Now cook for few seconds on high flame.
13. When both sides are cooked, take the dosa from the dosa thatte.
14. Serve hot with chutneys. 

Masala Dosa

Please go through the following post in my blog 

For the Dosa /Idly Batter

http://maluzculinary.blogspot.in/2011/02/idly-dosa-batter.html

For the preparation of Dosa

http://maluzculinary.blogspot.in/2011/03/dosa.html

Ingredients

1. Potatoes- 3 medium sized
2. Onion - 1 No
3. Green Chilly- 2 No
4. Mustard Seeds - 1/4 tsp
5. Turmeric Powder- 1/4 tsp
6. Oil - 1 tbsp
7. Salt as required
8. Curry Leaves .

How to Cook

1. Peel off the potatoes and cut into cubes and set aside.
2. Put the potatoes with enough water in cooker and pressure cook the potatoes for 5 whistles.
3. Wait until the pressure is released from the cooker and open the cooker , Strain the water out.Mash the cooked potatoes well.
4. In a Pan  , pour oil  and when hot , splutter mustard seeds.
5. Add Onion , green chilly , curry leaves and saute till the onions are translucent.
6. Add the cooked potatoes into the mixture along with turmeric powder , required amount of salt and mix it well with the onions. Mash the potatoes again.
7. Add 1/4 cup water and mix it well. Cook for 3 minutes till the gravy becomes thick
8. Garnish with curry leaves and serve hot with puri.

How to prepare masala dosa 

1. Pour the dosa batter to the pan and brush through ghee over the dosa.
2. Close with a vessel and cook for 2 minutes.
3. Add the prepared potato gravy and chutney of your choice.
4. Again close with a vessel and cook for few seconds.
5. Slightly fold the dosa.
6. Serve Hot.

Rava Upma

Ingredients :

1. Rava - 1 cup
2. water - 2 cups
3. Mustard- 1 tsp
4. Moong Dal- 1 tsp
5. Red Chilly- 2 No
6. Green chilly chopepd- 1 No
7. Ginger chopped- 1 tbp
8. Onion - 1 no
9. Curry leave s- 15 nos
10. Ghee - 1 tsp
11. Salt as required
12. Coconut grated- 1/2 glass
13. Oil - 2 tsp

How to Cook:

1. Add 1 tbsp oil , when it is hot add the red chilly , moong dal and mustard seeds.When it splutter , add the rava.
2. Fry the rava till it become brown in colour, You will have to fry in low flame for 10 minutes.( if you are using already fried rava , you need not fry it for 10 minutes ).
3. Add 1 tbsp oil and saute  the onion till translucent.
4. Add ginger , green chilly ,curry leaves and saute for a minute.
5. Add water little less than 2  cups  of water with required salt.( We have to use  rest 1/4the cup of water at the end  )   
6. Please make sure the salt is correct .
7. When it come to boil ,  add ghee.Mix well.
8. To this add rava slowly,  while adding the rava , mix it with the water using a tava  with your other hand so that it donot  form lumps.
9. After 1 minute close  the pan , sprinkle rest of the water  and cook for 5 minutes in low flame.
10. Open the pan and add curry leaves, grated coconut and mix well.

Oats Masala Upma

Ingredients :

1. Onion- 1 No 
2. Oats- 3 Cups
3. Green Chilly chopped - 1 No
4. Garam Masala- 1 tsp
5. Ginger cut into square pieces- 1 tbsp
6. Mustard Seeds- 1/4 tsp
7. Salt as required
8. Oil - 1 tbsp
9. Curry Leaves for garnishing.

How to Cook.

1. Transfer the oats, with little salt  to a bowl. Sprinkle  water (approximately 1/2 cup) and mix the oats well. 
2. Steam cook the oats for 10 minutes .
3. Add oil to the pan , when the oil is hot ,add the mustard seeds, .When it splutter , add the onions  ,curry leaves,ginger pieces, green chilly chopped.Saute till they turn brown in colour.
4. When the onion turn brown , add garam masala and saute for 1 minute.
5. Add the steamed oats . 
6. Sprinkle little water and again mix  the oats well.(approximately 1/2 cup) 
7. Close the pan and cook for 5 minutes.
8. Garnish with curry leaves and serve hot.

Oats upma ( Dry type )

Ingredients :

1. Onion- 2 nos
2. Oats- 2 Cups
3. Green Chilly chopped - 1 No
4. Red Chilly
5. Ginger cut into square pieces- 1 tbsp
6. Mustard Seeds- 1/4 tsp
7. Salt as required
8. Oil - 1 tbsp
9. Curry Leaves for garnishing.

How to Cook.

1. Transfer the oats, with little salt  to a bowl. Sprinkle water and mix the oats well. If needed more add little more water.Mix it again well.
2. Steam cook the oats for 10 minutes .
3. Add oil to the pan , when the oil is hot ,add the mustard seeds, red chilly.When it splutter , add the onions  , ginger pieces, green chilly chopped.Saute till they turn brown in coour.
4. When the onion turn brown , Add the steamed oats . 
5. This is optional -   I fried the oats for 2 minutes.  ( if you dont like , skip this step and continue with step 7  .This will make the upma more dry)
6. Sprinkle little water and again mix  the oats well.
7. Close the pan and cook for 5 minutes.
8. Garnish with curry leaves and serve hot,

VellaAppam

Ingredients:

1. Long grain Rice (pachari)- 2 glass
2. Coconut grated-1glass
3. Cooked Rice-1 glass
4. Jeera-A pinch
5. Sugar- 3 tbsp
6. Yeast-1 tbsp
7. Salt to Taste 

How to Grind  

1:Wash the long grain rice (pachari) and jeera well.Soak in water for 6 hours.

2:After 6 hours , drain it and keep it aside.

3:Put all the ingredients in a mixie with enough water to get a smooth batter.

4:Keep the batter for 6 hours in room temperature.

5:Mix the batter well with a spatula.Now the batter is ready for making smooth appam.

How to Make Appam

1:Heat the pan/appam chatti used for cooking appam.

2:Pour 1 ladle full of appam batter in the pan .

3:Take the appam chatti / pan with both your  hands and spread the batter by rotating the pan in one direction . Make sure more batter is concentrated in the middle.

4: Close the appam thatte with the lid.

5: Cook in low flame for 2 -3 minutes until the edges of the vellappam turn light brown in colour.

6: When it is done , take the vellappam slowly with a spatula.

Onion Tomato Dosa

Ingredients:

1. Dosa Batter- 2 Cups
2. Onion Shallots- 8 No ( cut into small pieces )
3. Green Chilly- 1 No ( cut into thin pieces)
4. Curry Leaves- little
5. Tomato Small Piece- 1 No ( cut into small )
6. Salt to taste
7. Oil

How to Cook :

Please refer dosa batter recipe on how to prepare the batter.

Mix all the ingredients except oil to the dosa batter prepared and mix well. Keep aside for 5 minutes.


DOSA BATTER

How To Cook :

1. Pour the Dosa Batter to theDosa thatte
2. Make concentric circles with the batter on the dosa thatte
3. Pour oil over the dosa
4. Cook both sides .
5. Serve hot with coconut chutneys or onion chammandi.

Dosa

Please refer my idly batter blog to get the recipe for the batter.

Ingredients:

1. Batter
2. Water
3. salt to taste
4. Oil ( Sesame oil or nallenna)

How to Cook :
1:Take the batter from the refrigerator and keep it outside for 5 minutes.
2:Add required water and salt to the batter and mix to get a pouring consistency.
3: Get the dosa thatte / iron griddle  ,oil, Tissue paper  ready for cooking dosa. 

4: Switch on the flame.

5:When the dosa thatte is hot ,wipe the dosa thatte with oil using a tissue paper. ( You can also use a cloth piece or Onion for wiping the dosa thatte )

 6:Pour the dosa batter on the dosa thatte.

7: Make concentric circles on the batter with the spatula. 

 8: Apply oil over the dosa

 9: Cook Dosa.

10:When the dosa is cooked, pass the spatula around the edges of the dosa to ensure dosa dont stick to the pan.
11: When  cooked , flip the dosa to the other side and again cook for 1 minute or less.

12: When both sides are cooked, take the dosa from the dosa thatte.
13:Serve hot with chutneys. 

Idly

Please refer my idly batter blog to get the recipe for the idly batter. You will need a idly cooker or Idly Steamer.

    Ingredients :

1. Idly Batter
2. Very little oil
3. Salt to taste

How To Cook :


Keep the batter for idly out of the fridge for 1 hour.After 1 hour the batter is ready to cook idly.Mix the batter with required salt.
1:Take water in the steaming vessel.

2: Apply oil to the idly thatte.

3: Pour the batter to the idly thatte .

3: Place the thatte inside the steaming  vessel.

4: Cook for 15 minutes. After 15 minutes, steam will start going out.

5: After 20 minutes, idlies will be ready.

6: After it is cooled down,with a table spoon , take the idlies out slowly.
7: serve with coconut chutney.

Idly /Dosa Batter

For the Dosa /Idly Maave :

Ingredients:

1. Idly Rice -  2 Cups
2. Urud Dal Whole( Whole Uzhunne ) - just less than 3/4 of a cup
3. Fenugreek Seeds: 1/2 tsp
4. Water

How to Prepare:

1:For this we need the idly rice and urud Dal ( whole uzhunne ).Please refer the picture below. 

IDLY RICE

 

WHOLE URUD DAL

2:  Soak idly rice in a large bowl full of water. Water should not be just enough to cover the idly rice. Always use more water. Keep it for 8 hours.
3: Soak the Whole Urud Dal and Fenugreek seeds in a bowl full of water .Make sure you add a lot of water. Keep it for 8 hours.
4: After 8 hours, drain the rice , urud Dal and fenugreek seeds. 

Drained Urud Dal and Fenugreek Seeds

Drained Idly Rice

5: Grind the urud Dal with water to a smooth paste using a mixie.( I used 1 glass of water ) 
6: Take half of the rice and grind to a smooth paste using a mixie.Do the same with the next half. (I used almost 1 and half Cup water for the idly rice.) 


Note: Make sure when you add water , take required quantity you think you need to add to get a smooth paste.For this you need to check the smoothness of the batter after grinding for a while. Add add more  water if required. I added my measurements for you to get an idea. At  the end make sure you get a smooth batter. 
You can also use a grinder if you have one.
7: Combine both the paste well. Use your hands also if required to mix it. 

Batter Prepared

 8:Keep the batter closed for 8 hours or more to ferment. Make sure you use a large bowl since it is likely for the batter to rise after it gets fermented.
Note: In cold season it really takes time for the batter to ferment properly. So make sure you keep the bowl with the batter under a blanket for 8 hours. It surely works!

The consistency will be almost as shown in this pic

10: Mix the maave well.

9: Refrigerate.

For Making Idlies :

Transfer the required batter to a bowl and keep it outside the fridge for 1 hour  before you cook. ( detailed recipe is given in the blog )