Sunday, May 31, 2015

Chicken Masala Dosa: I have shared some of the dosa varieties for the two weeks and today i have come up with a non vegetarian version of the stuffed dosa which is so tasty, easy to make and absolutely filling. You could make this for weekends and also for kids on other days too. A simple and delicious dosa.

I had prepared this dosa this weekend;  it makes my work so easy than other non-veg dishes require rice or rotis with that which takes most of the time. Dosa cooks in a minute and the preparation of the filling is also so easy. You could boil and add one potato to increase the volume of the filling too.
Masala Dosa with Chicken

INGREDIENTS:
For the Chicken Masala:
Chicken Breast/ Boneless/ Minced- 200 grams
Onion, chopped -1½ nos
Ginger garlic paste/ Chopped-1 tablespoon
Tomato, chopped-2 small
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Salt- to taste
Oil- 3 teaspoons

To serve: 
Onion rings/chopped- 1
Coriander leaves- 2 tablespoons

For Dosa:
Dosa batter- 6-8 ladle
Oil- 1/2 teaspoon/ Dosa

PROCEDURE:
  • Heat oil in a pan, add the onion and cook till the colour changes pale. Add the ginger garlic paste or chopped; saute till the raw flavour leaves and the colour of the onion starts to become golden.
  • Now add the chopped tomatoes and cook till soft and mushy.
  • Now add the finely chopped chicken pieces, salt and the masala powders such as turmeric powder, chilli powder, coriander powder and garam masala powder and mix well.
  • Cook till the chicken pieces cooks well and becomes almost dry masala.
  • Using a sharp spoon or ladle cut the chicken to break the chicken in to smaller pieces to coat the masala well.
  • Add a boiled mashed potatoes if you wish to double the volume of the filling.(optional)
  • Sprinkle coriander leaves and mix well.
  • Heat a dosa tawa and grease with oil; Take a ladle full of dosa batter and make concentric circles.
  • Drizzle half a teaspoon of oil over the dosa and keep a scoop of fiilling on top of the dosa; roast till the dosa becomes crisp and golden.
  • You could make rolls out of this dosa and cut diagonally and serve like sandwich roll.


Chicken Masala

Chicken Masala Dosa Rolls

Friday, May 29, 2015

Chana Masala Dosa - Masala Dosa is a famous South Indian breakfast generally served with potato masala filling. Nowadays we find varieties in this masala dosa with some other healthy ingredients such as peas, cauliflower, paneer, channa etc. Today i have come up with a tasty masala dosa which is rich in protein. You could also  make this instantly by using tinned chickpeas.

Well regards to the taste of the dosa it does not require any side dish like chutney or sambar as it is spicy. You could serve with any chutney or samabar of your choice. Easy tasty healthy filling breakfast. Kids too love the chana filling. We loved this masala dosa and i have to say it taste so yum. Do try this healthy dosa!
Masala Dosa with Chana Masala


INGREDIENTS:
White Chana/ Bengal gram/Chickpeas- 1 cup
Oil- 3+3 teaspoons
Onion, chopped- 1 large
Ginger, chopped- 1 inch
Garlic, chopped- 3 big cloves
Tomato, chopped-3 large
Peppercorns- 1/4 teaspoon
Fennel seeds- 1/2 teaspoon
Jeera- 1/2 teaspoon
Cinnamon- 3 small piece
Cloves-3
Bay leaf- 1
Chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder-1/2 teaspoon
Kasuri methi- 1 teaspoon
Lemon juice- few drops

To sprinkle on top:
Coriander leaves- 2 tablespoons
Onion, chopped- 1
Channa Masala Dosa

PROCEDURE:

  • Soak the chana over night or minimum 6 hours and pressure cook it with some salt for 3 whistles till soft and reserve the cooked water.
  • Heat 3 teaspoons of oil in a pan and add the chopped onion, ginger and garlic together and saute for fifteen to thirty seconds till the raw flavour from them leaves and slightly cooks.
  • Now add the tomatoes and cook for few minutes till it starts to become mushy.
  • Switch off the gas and allow the mixture to cool.
  • Transfer the mixture on a blender jar and add pepper corns and fennel seeds and grind as a fine puree; set aside.
  • Heat 3 teaspoons of oil in a pan an fry jeera, cinnamon, cloves and bay leaf. Once the garam masala roasted and gets the flavour add the ground puree and mix well and cook till the oil starts to separate on sides.
  • Add the chilli powder, coriander powder and garam masal powder and mix well; cook for fifteen seconds to releive the raw flavour of the masala.
  • Then add the channa cooked water/ water for about one and half cups and allow the mixture to boil well.
  • Once the mixture starts to bubble add the cooked chana and salt; mix well.
  • Cook till the gravy starts to thicken. Crush kasuri methi with hand and sprinkle over the curry and mix well;  switch off the gas. sprinkle some coriander leaves.
  • Heat a dosa tawa and grease it wil oil. Add a big ladle full of dosa batter and make concentric circles.
  • Drizzle half a teaspoon of oil and roast the dosas till crisp.
  • Once the dosa almost cooked add the chana masala and sprinkle some chopped onions and fold the dosa like a triangule or fold in to half.
  • Serve hot with any kind of chutneys or sambar.



Wednesday, May 27, 2015

Curry leaves are a rich source of iron and folic acid. Folic acid is essential for the iron absorption in body. So continuous intake of curry leaves beats anemia. It protects your liver from damage due to the high level of antioxidants it possesses. It maintains the blood sugar level. Improves digestion. Protects from heart diseases due to the high level of antioxidants. The alkaloid carbazole present in curry leave, possesses anti bacterial and anti inflammatory properties helps stop diarrhoea. Relieves the symptoms of cold and cough. Treats and prevents skin infections.Accelerates hair growth.

The health benefits of curry leaves are endless. I have shared some curry leaves recipes earlier in my blog. Today I have come up with a tasty flavourful dosa recipe with curry leaves.

Karuvepillai Dosai

INGREDIENTS:
Dosa batter- 6-8 ladle (or) Rice- 1 cup soaked for 3 hours to make Instant dosa.
Curry leaves, chopped- 1/2 cup
Dry red chillies- 2-3
Jeera- 1/2 teaspoon
Garlic- 1/2 inch
Asafeitda/ Hing- 1/4 teaspoon
Turmeric- 1/4 teaspoon
Salt- to taste
Oil- 1/2 teaspoon/dosa
Karuvepillai Dosai

PROCEDURE:
  • You could follow the recipe if you have dosa batter with you. You could grind while making dosa batter and ferment the batter too. Or else follow the Instant dosa making procedure and add this ingredients while grinding and make this yummy dosas.
  • In a blender jar add the curry leaves, dry red chillies, jeera, garlic, asafetida and turmeric powder. Grind to crush the leaves then add some water and a spoon of dosa batter (to grind well and to avoid watery batter); grind to make a thick paste.You could grind only curry leaves and prepare the same dosa.
  • Take the curry leaves paste in a bowl and and add in the dosa batter. Stir well and add salt if required.
  • Heat a dosa tawa and grease with oil; take a ladle full of batter and spread as concentric circles.
  • Drizzle oil on top of the dosa and cook till crispy. You could cover with a lid and cook the top if needed.
  • Turn the other side and cook if required. I have not done that as I have made as thin dosas.
  • Serve hot with any chutney or sambar.

Karuvepilli Dosa recipe

Tuesday, May 26, 2015

I have already shared the North Indian style of Broccoli Aloo Masala recipe in my blog. This Broccoli potato masala is entirely different from that one both in looks as well as taste. This one is a bit mild and less spicy. The north Indian style preparation is a tomato based spicy preparation.

You could prepare that north Indian style filling too for this dosa, but that's is purely your choice. Today I have come up with a south Indian style of Broccli and potato masala to serve with dosa. You could serve masala with chapatis, pooris, dosa..etc. I have given a healthy twist to the South Indian Potato masala by adding the healthy ingredient, the broccoli.

Broccoli Masala

INGREDIENTS: 
Broccoli, cut- 1/2 big head
Potatoes, boiled and cut- 2-3
Onion, chopped- 1 large
Green chillies, chopped-2-3
Ginger, finely chopped- 1/2 inch
Garlic, finely chopped- 3 cloves
Turmeric powder- 1/2 teaspoon
Salt- to taste

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal- 1/4 teaspoon
Curry leaves- 1 strand
South Indian Style Broccoli Masala

PROCEDURE:
  • Pressure cook the potatoes till soft for about 4 whistles. Peel and cut the potatoes into bite sized pieces.
  • Wash and cut the broccoli in to medium sized pieces.
  • Heat oil in a pan and add the mustard seeds and urad dhal.
  • Once the mustard seeds splutters add the curry leaves and fry for a second.
  • Now add the chopped onion and green chillies and cook for fifteen seconds.
  • Add the finely chopped ginger and garlic and saute for fifteen seconds.
  • Add the broccoli and saute for thirty seconds.
  • Now add the potatoes and turmeric powder, salt and about 1 and half cup of water.
  • Allow the mixture to boil well and cook till the broccoli florets becomes slightly soft and the potato starts to become mushy.
  • Cook according to your palatte. Because some likes to have pieces of potatoes in the masala some like it like mashed consistency and switch off the gas.
  • Heat dosa tawa and grease with oil; add a ladle full of batter and spread with the ladle into concentric circles.
  • Drizzle half a teaspoon of oil;once the batter starts to cook add big scoop of broccoli potato masala over the dosa and roast the dosa till crispy.
  • Fold the dosa as per your desired shape triangle or fold into half.
  • Serve with any chutney or sambar.



Monday, May 25, 2015

The Spinach Dosa is yet another colourful dosa which will attract the kids for sure. Easy as well as a healthy dosa recipe. I love to incorporate spinach in my cooking as it is  nurtitious green leafy vegetable. Here I have not precooked the spinach so the nutrients will not get lost while roasting the dosa. I have made dosa thin and so one need not flip the dosa to get it fully cooked.

This dosa goes well with any kind of chutney and sambar. Perfect healthy breakfast made in a jiffy, if you have dosa batter inside the fridge. Can not make dosa batter healthier than this. Do try this dosa recipe and stay healthy.

Palak Dosa

Preparation Time: 5 minutes
Cooking Time: 2 minutes/ dosa
Cuisine: Tamil
Makes:8

INGREDIENTS:
Dosa batter, thick- 8 ladle (or) Raw rice- 1 cup soaked for 3 hours to make Instant dosa.
Spinach/ Palak, chopped- 1 cup
Green chillies, cut- 3
Jeera- 1/2 teaspoon
Ginger, chopped- 1 inch
Salt- to taste
Oil- 1/2 teaspoon/dosa
Palak Dosa

PROCEDURE:
  • In a blender jar add the chopped spinach, ginger, green chillies and jeera. You could replace ginger with 3 cloves of garlic too. Grind well to make a fine paste with little water to grind. You could grind only spinach and prepare the same dosa if you do not want spicy dosa. You could make this dosa following Instant dosa making procedure too by adding the ingredients while grinding the rice.
  • Now add the thick dosa batter with the spinach paste. Stir well and add salt if required.
  • Heat a dosa tawa and grease with oil; take a ladle full of batter and spread into concentric circles.
  • Drizzle oil on top of the dosa and cook till crispy.
  • Turn the other side and cook if required.
  • Serve hot with any chutney or sambar.
  • Note: Dosa batter should be in idli batter consistency before adding the spinach puree.

Palak Dosa


Sunday, May 24, 2015

I have shared some of the instant dosa varieties last week. Today i have come up with a easy to prepare colourful nutirent dosa to attract kids. The colour of the beetroot when added into the dosa batter gives a colourful and also an inviting dosa for sure. This is so easy to prepare if you have dosa batter inside you fridge.

Adding the vegetable juice inside the dosa batter makes the dosa more inviting, nutritious and flavourful. My kid loves crispy dosas in any form so trying many different dosas helpful to make his breakfast easier and healthier. You can name it as 'Pink Dosa' sure kids get attracted to this colourful dosa!!!

Beetroot Dosai
Preparation Time: 5 minutes
Cooking Time: 2 minutes/ Dosa
Cuisine: South Indian
Makes: 10 dosas

INGREDIENTS:
Dosa batter, thick -10 ladle
Beet root- 1 cup
Green chillies-2 (avoid if you are preparing for kids)
Jeera- 1/2 teaspoon
Ginger- 1 inch
Salt- to taste
Oil- 1/2 teaspoon/dosa
Beetroot Dosai

PROCEDURE:
  • In a blender jar add the chopped beetroot, green chillies and jeera. Grind well to make a fine paste with enough water. You could grind only beetroot  and make the extract to the juice and prepare the same dosa.
  • Strain the beetroot juice with out any bits and pieces inside a wide bowl.
  • Now add dosa batter with the beetroot juice. Stir well and add salt if required.
  • Heat a dosa tawa and grease with oil; take a ladle full of batter and spread as concentric cirles.
  • Drizzle oil on top of the dosa and cook till crispy.
  • Turn the other side and cook if required.
  • Serve hot with any chutney or sambar.
  • Note: Dosa batter should be like Idli batter consistency before adding the beetroot juice.
Healthy breakfast for kids



Friday, May 22, 2015

Pumpkin dosa is a variety dosa which does not require any fermentation. This dosa adds nutrition to our daily diet. Crispy dosas which could be made in two methods either by concentric circles or similar to rava dosa with holes in it. These no-ferment dosas are easy to prepare also save you a lot of time. You could prepare these dosas for breakfast, dinner or even for brunch.

Best dosas which could be made when you have no prior plan for breakfast or dinner. About the taste of the dosa these are spicy, garlicky and crispy. This dosa goes well with any kind of chutneys and sambar or chutney powders.

Instant Pumpkin Dosa

INGREDIENTS:
Raw rice- 1 cup
Pumpkin, chopped-1 cup
Dry Red chillies-3
Garlic- 4 big cloves
Jeera- 1/2 teaspoon
Asafetida/Hing- 1/4 teaspoon
Salt- to taste
Oil- 1/2 teaspoon/dosa
Instant Pumpkin Dosa

PROCEDURE:
  • Wash and soak the rice in enough water to immerse.
  • Drain the water and keep the rice, chopped pumpkin, dry red chillies, garlic, jeera, asafetida and salt inside the blender jar and grind to make a fine paste by adding around 1 cup of water. Make sure there are no unground pieces.
  • Transfer the batter inside the bowl and add about two cups of water to dilute the batter and add salt if required. Batter should be thin.
  • Heat a tawa and grease with oil; add a ladle full of batter and make concentric circles.
  • Drizzle with half a teaspoon of oil and roast the dosas till crispy.
  • It takes longer time to cook than regular dosa.
  • Or add extra one more cup (3 cups or more) of water to dilute the batter and make like rava dosa with holes in it.(I have added extra 1/2 teaspoon of whole jeera while making this dosa in the batter for flavour)
  • Heat a tawa to high heat and pour the batter from edges to the centre and fill the gaps with batter.
  • Drizzle oil on top and roast well till crispy. Once it is cooked you could easily remove the dosa from the pan. Do not flip and cook the dosas.
  • You could make this same dosa with normal dosa batter by grinding ingredients except rice as a fine paste and add in to the dosa batter and mix well.
  • Note:You could refrigerate the left over batter for later use.
  • Mix the batter well and prepare each dosa add water to the batter if required after preparing some dosas.
  • Heat of the pan is essential to form the holes in that dosa.
  • You could sprinkle some onion in the tawa and drizzle the pumpkin batter and make dosas similar to onion rava dosas.

Pumpkin Dosa

Poosanikkai Dosai

Poosanikkai Dosai


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