Kodhumai (Wheat) Dosai

This recipe can be made faster and easier. My Mom makes this recipe often. If  I need a change from regular Dosa, this comes to my mind at the next moment. 

This is something that anyone can prepare but my Mom's Kodhumai Dosa is so special for its crispiness. It is as crispy as regular Dosa. I am trying my best to make it crispier which she achieves at much ease. This speaks about her experience.

Ingredients:

Wheat Flour 2 1/2 cups
Water 4 cups or as needed
Salt

Method:

Combine Wheat Flour, water and salt in a mixer and whip it till there is no lumps. This would take only few seconds. The batter needs to be of Dosa batter consistency.

Make Dosas as usual. This takes a little more time to cook when compared to ordinary Dosa. One need to wait for few more seconds to flip over. The ends of the Dosa would raise and slightly bend towards the center of the dosa. That is the right time to flip over.

This Kodhumai  Dosa tastes better if had as soon as prepared.

Serves: 2
Serve with Coconut Chutney

Linking this recipe to Cook like Mom happening at Foodelicious,  Celebrate - Love for Mum happening at Tangy Minds intially started at Jagruti's cooking and WTML - Walking through Memory lane happening at Nivethanams and initially started at Gayathri's cook spot.

 

Idli Upma

HAPPY INDEPENDENCE DAY to all of you.... None can separate Gandhiji and Indian Independence. Though I learnt more about him through books, maagazines etc, when I read his auto-biography, SATHIYA SODHANAI (The story of My Experiments with Truth in English) , I started to admire and respect him more. I wonder how can a person be so truthful to everyone around him? . Friends, if you haven't read, try to read it soon.

Coming to the recipe, some time back when I made bondas, we had them more and so our stomachs were packed to its utmost capacity. I made Idlis for dinner that night quite less than usual, but even then some got left over. Who on earth does not know what to do with the left over Idlis? 

Here is the easy recipe.

Ingredients:

Idlis 5

Curry Leaves Few

Urad Dhal 1 tsp

Dried Red Chillies 2

Pearl Onions 6-7

Mustard Seeds 1 tsp

Oil

Preparation:

Crumble Idlis as fine as possible. Peel and chop Pearl Onions.

Method:

Heat Oil in a Pan. When hot, add Mustard Seeds. When the seeds completely pop up, add Curry Leaves, chopped Chillies and Ural Dhal. When Dhal turns slightly brown, add chopped Onions and fry till they turn slightly brown.

Now add the crumbled Idlis. Mix well so that the seasoning gets combined with the Idlis.

Simmer for few more minutes and serve hot.

Serves: 1

Serve with Idli-Milagai podi.

Notes:

If there are more left over Idlis, increase the seasoning and chillies. Need not add Salt as Idlis contain Salt already.

Linking this to Anyone can cook series of Taste of Pearl City and Lets: Cook Series: Scrumptious Breakfast of Radhika's Tickling Palates.

Kitchadi

Every Morning, when I am busy in Kitchen, my husband would come and ask me what am I preparing. He indirectly makes sure that I am not preparing Upma. When I say Upma, he would ask me sadly do I not have Idli or Dosa Batter. Or he would ask me what about eating Puttu or Idiyappam. Upma is devil to him; it is Angel to my son. He never says No to Upma. I am not a fast cook to prepare 2-3 recipes during busy Morning. I suddenly remembered this Kitchadi my Mom used to prepare as a special breakfast. I served him today. He is little bit satisfied that he is not eating just Upma but a spicy one..

Srivalli has organised Breakfast Mela.I am sending this recipe for the Mela.

Here is the recipe..

Ingredients:

Rava 1 cup (200ml cup)

Tomato (Small) 1

Carrot  ½

Beans 4

Peas 10-12

Green Chillies 1-2

Garlic 1

Finely Chopped Ginger ½ tsp

Turmeric powder a pinch
Curry Leaves 4

Pearl Onions 4

Channa Dhal 1 ½ tsp

Mustard Seeds ¾ tsp

Water 2 ¼ cups (200ml cup)

Salt

Oil

Preparation:

Cut the Vegetables, Ginger, Garlic and Onions into fine pieces. Cut Tomato into four pieces.

Grind Together: Tomato, Ginger, Chillies and Garlic.

Method:

Dry roast Rava until it releases nice aroma. Keep it aside in a Plate.

Heat Oil in a Pan. When hot, add Mustard Seeds. When Popped, reduce flame and add Channa Dhal, Curry Leaves and Onions. Fry till Onions turn translucent.

Now add ground Tomato-Ginger-Garlic-Chillies paste and Turmeric Powder. Fry till the raw smell goes off.  Now add the chopped Vegetables. Fry till they turn soft.

Now add Water and Salt. Allow boiling on a medium to high flame. When it boils well, pour Roasted Rava. As you pour, stir it simultaneously and quickly so that no lumps is formed. Stir until all water is absorbed by Rava. Kitchadi is now ready to be served.

Serves: 2

Serve with Coconut Chutney or Mint Chutney or Tomato Sauce.

Note: If Roasted Rava available in Markets is used, it is not required to roast again. You can
add ¼ tsp Chilli Powder to make it more hot.