Variety Dosa

We can make different types of Dosas using the same batter with raw rice, adding tomato, chilli, coconut or drumstick leaves.

1.Tomato Dosa:

Raw rice          : 2 cups
Tomato            : 1 chopped
Oil as required
Salt

Method:

Soak raw rice for 1 hour and grind it with tomato  and salt to a smooth paste, like usual dosa batter.
Heat a tawa and make thin dosas, sprinkle  oil  and serve it  hot with coconut chutney!





2. Coconut Dosa


Raw rice            : 2 cups
Grated coconut  : 1 cup
Salt
Oil as required

Method:

Soak rice for 1 hour. Grind it along with coconut and salt  to a paste,  like dosa batter. Heat tawa and make dosas, greasing with coconut oil. Ulii(shallots) sammanthi goes well with that.
Sometimes its hard to spread the batter in the tawa with the spoon, if so just pour the batter in the middle of the tawa and turn around it to spread it evenly.




3.Chilli Dosa:


Rad rice          : 2 cups
Red chillies    : 4 or 1tsp chilli pdr
Shallots          : 8
Salt
Coconut oil as required

Method:

Soak rice and grind it along with chillies and onions. Add salt and mix well and make thin  crispy dosas greasing with coconut oil.The batter should be thin  then only you'll get crispy dosa.  This goes well with coconut chutney!



4. Drumstick leaves Dosa:

Raw rice              : 2 cups
Drumstick keaves : 1/2 cup
Coconut oil
Salt

Method:

Soak rice and grind it smoothly adding salt. Clean drumstick leaves and add this to the batter and mix well.  Make thin dosas, greasing  with coconut oil .  Serve hot with ulli sammanthi or coconut chutney!

5. Palak Dosa:

Raw rice          : 2 cups
Palak               : 1/4th of a bunch

 Method:

Blanch palak leaves. (put palak leaves in boiled water and wash it with cold water)
Grind soaked rice with blanched palak leaves and salt to a smooth batter.  Make thin dosas with that applying oil to the sides of the dosa and serve it hot with coconut chutney!

 

Chicken Kofta curry

Ingredients:

Chicken breast                    : 2 pcs minced
Onion                                  : 1 finely chopped
Tomatoes                             : 2 chopped
Garam masala pdr               : 1/2 tsp
Chilli pdr                             : 1 tsp
Coriander pdr                      : 1 tsp
Ginger                                 : 1/2 " pc
Garlic                                  : 3 cloves
Green chillies                      : 2no
Turmeric pdr                       : 1/4 tsp
Coriander leaves                 : 1cup(chopped)
Bread                                   : 1 slice
Cashews                              : 6 nos. 
Salt to taste
Oil as required

Method: 

To make the koftas

Make bread crumbs with the bread slice by grinding it coarsely in a belnder.
Grind green chillies, ginger and garlic together to a paste. 
Mix chicken mince with salt, a pinch of turmeric pdr, a tsp of chopped onions,a tsp of ginger garlic paste, a pinch of garam masala pdr, a tbsp of chopped coriander leaves and bread crumbs together and make even lemon sized balls.

    Fry these balls in hot oil till golden brown colour, keep aside.

To make the gravy:

Soak cashews in warm water for 10 mins and grind it to a paste.
Grind tomatoes in a blender and make a puree and keep aside.
Heat oil in a kadai, add the balance ginger garlic paste. Fry for 2 secs and add chopped onions. Saute it till brown, reduce the flame and add the chilli pdr, coriander pdr and saute for a minute.
Then add the tomato puree and let it cook on a low flame till the oil separates. Now add the cashew paste along with 1/2 cup of water(according to the consistancy of the gravy) and let it boil for 1 min.

 
 Finally  add the koftas and coriander leaves.
Serve hot with chappathi, parotta or rice.