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Radha’s Qucik Dosa

Posted on 18-01-2011 | By: Radha

Category : Dosa, Gluten Free Recipes, Radha's Raw Food, Tiffins / Snacks, Vegan

This is my emergency fast food at home. Always have chutneys, pickles, a small salad, and ketchup in the refrigerator. Stock some Chick Pea (Besan) in the pantry. Heat a pan and get done quickly. Raw Fooders can skip the tempering process and make these crepes on a dehydrator. I don’t have one yet, but I’m sure that an experienced Raw Fooder knows how to exactly operate and make these perfect crepes in the dehydrator.

Ingredients:

Besan, 1 Cup

Filtered Water, one cup or according to necessity

Salt, as required

Tempering:

Ginger, grated, 1/2 tsp

Cumin, 1/2 tsp

Freshly Grated pepper, 1/2 tsp

Curry leaves, chopped, 5

Cilantro , chopped, 1 tbsp

Finely sliced green chilies, as required, optional

Method:

Seive the Besan.

Add Salt, mix well.

Add Water, taste test and set aside.

In a pan, heat oil, add cumin, turn off flame and add the rest of the ingredients and toss.

Add this to the batter and mix well.

Heat a pan, when hot enough, pour 1/3 cup of batter toward the center of the pan.

Whirl the pan to spread the batter evenly.

Add oil along the sides of the dosa for a crisp dosa.

Once golden, flip and cook for some more time.

Serve immediately with pachadi or curry.

You can add potato or onion stuffing if desired,

Vidya’s Rawa Rotti

Posted on 14-01-2011 | By: Radha

Category : Dosa, Tiffins / Snacks

Rawa rotti: Vidya’s Iyengar Cooking Series

When it comes to Desi fast food, Vidya has outdone herself. How cool or rather hot is this dish? Dosa in a matter of minutes! Always keep a few chutneys, pickles and relishes handy in the fridge.

This will be a very thick dosa, so requires extra frying till crisp.

Ingredients:

Medium grained rawa ½ kg, 1 pound

Green chili 8, finely minced

Cilantro, ¼ bunch, finely chopped

Coconut, 3 tbsp, grated

Ginger, 1/2 inch, grated

Oil as required for frying the dosa.

Water, as required to make thick batter

Method:

Mix all of above to idli batter consistency.

Make thick dosa and fry on both sides.

Serve immediately with chutneys.

Vidya’s Sweet Dosai

Posted on 13-01-2011 | By: Radha

Category : Desserts, Dosa, Tiffins / Snacks, Vegan

The regular dosa, only fast and sweet. What’s not to love in Vidya’s Iyengar series. Just feel like drenching this in ghee and gulping down a bunch of them.

Ingredients:

Rice flour 250 gm, 2.5 cups

Wheat flour 250 gm, 2.5 cups

Jaggery ½ kg, 2 cups

Coconut grated fresh, ½ coconut, 1/2 cup

Cashew, as required

Elaichi, 1/2 tsp powdered

Ghee or oil, as required for frying

1/2 cup filtered water

 Method:

Melt jaggery in 1/2 cup filtered water  in a pan on low heat.

Mix both the flours, coconut, cahews, elaichi powder and make like idli batter, very thick.

Add cooled jaggery and mix.

The batter is ready. No need to ferment or let sit. Make dosas immediately and serve hot with a dab of butter.

Vegans, use any plant oils instead of ghee.

Vidya’s Rawa Dosa

Posted on 13-01-2011 | By: Radha

Category : Dosa, Tiffins / Snacks, Vegan

Continuing with Vidya’s Iyengar kitchen series, here is the Rawa Dosa that is a ‘fast food’ in her house.

Fine rawa 250 gm, 2.5 cups

Rice flour 100 gm, 1 cup

Cilantro, 3 tbsp, finely chopped

Green chili, 4, finely chopped

Ginger, crushed, 1/2 inch

Cuury leaves, 15

Oil, as required for frying

Salt, as required

 Method:

Mix the rawa and rice flour well.

Add the rest of the ingredients.

Add water as necessary to make a dosa consistency batter.

Heat a tawa and rub it with onion.

Pour the batter, as required to make fine crepes called Rawa Dosa.

Serve immediately with chutney.

Vidya’s Moong Dosa

Posted on 13-01-2011 | By: Radha

Category : Dosa, Kids Lunch Ideas:, Tiffins / Snacks, Vegan

Iyengar special series: Moong Dosa

This dosa is very easy and quick to make. Moong dal is good for health and this dosa is super tasty and irrestible. You can serve this with any of the chutenys or pachdadis and sambars listed here on the blog. This is a staple in Vidya’s house and it’s and authentic Iyengar recipe.

Ingredients:

Yellow Moong dal, ½ Kg or 1 pound

Red chilli 5

Cilantro, 1 bunch, finely chopped

Green chile, 6

Baking soda, 2 pinch

Oil, as required for frying

Hing, 3 pinches

Salt, as required

Method: 

Wash dal and soak for 2 hours.

Drain dal and grind with green chili and hing.

Add red chili toward the end of the blending process.

Add chopped cilantro and baking soda to the batter just before preparation.

Should have the consistency of dosa batter.

Add salt just before preparing dosa.

Adding salt a little earlier will make the batter too watery.

Enjoy with your favorite sides or Gojju.