Varagu Arisi Dosai/Kodo millet dosai
Varagu arisi is one of the important millets, which has a low glycemic index. It is supposed to prevent diabetes if used regularly. I see it marketed in many of the supermarkets as antidiabetic rice. As I mentioned in my earlier post, I had got some varagu arisi from DH’s native place. I had read in kumudam health magazine that it can be cooked like regular rice or made into batter to make dosa. Since DH loves dosa varieties I made dosa with it. It more or less tasted like regular rice dosa with a faint nutty flavour.It soaked very quickly also. I used it with urad dhal in the ratio of 4:1 and I was able to make thin crispy dosas.Even my two year old loved it. I served this with kadalai chutney.
Varagu Arisi Dosai/Kodo millet dosai
Ingredients:
4 cups varagu arisi/kodo millet
1 cup urad dhal
1/2 tsp fengreek seeds
salt to taste
Method:
- Clean and soak varagu arisi for an hour or two.
- Soak urad dhal separately with fenugreek seeds.
- Grind the dhal and rice separately .
- Mix them together with the required salt and allow it to ferment for 8 hours or overnight.
- Make soft idlies or crispy dosa. Serve with chutney of your choice.
Kurunai Dosai/Mulu Ulundhu Dosai/Whole Black Gram Dhal Dosa
This is a speciality from my mom’s cuisine. This is recipe is a regular in many of the pillaimar households. This recipe uses whole black gram with its skin intact instead of the white deskinned one to make dosa. In olden days, when the reap from the fields used to come home, only the broken black gram was used for the dosa and whole ones are deskinned for regular idly/dosa. And hence the name “Kurunai Dosai”. My grandma also calls it “Karutha Dosai” because of its greyish black hue.
The batter preparetion is similar to regular dosa. But this Dosa tastes very different from the regular dosa and is healthy too because of the whole grams. Taste it to believe it…
Posting this recipe for ‘show me your dosa’ event hosted by Divya of Dilse.
Also sending this recipe to “Food palette series Black” hosted by Torviewtoronto.
Kurunai Dosai/Mulu Ulundhu Dosai/Whole Black Gram Dhal Dosa
Ingredients:
4 cups boiled rice
1 cup of black urad dhal
1/2 spoon fenugreek seeds (optional)
salt as required
Method:
- Soak the rice and dhal for 3-4 hours separately.
- First grind the dhal into smooth batter.
- Next grind the rice into a fine consistency.
- Mix both and add required salt. Allow the batter to ferment overnight.
- Next morning make dosas in the dosa griddle. These dosas taste good when made either soft or crispy.
- The ideal combination is vengaya thuvaiyal or vadaga thuvaiyal.
Neer Dosa
Me and DH are regulars at Udupi Hotel Mathsya in T.Nagar. We tasted Neer Dosa there for the first time. We became fans of this white lacy dosa . So I googled the recipe and got it from Padma’s Recipes. It is a very easy recipe and does not need much preparation time. It needs no fermentation either. DH was impressed. So here we go..
Posting this recipe for ‘show me your dosa’ event hosted by Divya of Dilse.
Neer Dosa
Ingredients:
4 cups boiled rice
salt as required
Method:
- Soak the rice for 2 to 3 hours.
- Grind it into batter of fine consistency. Adjust the water content so that your batter is watery thin.
- Heat the dosa griddle and pour into thin lace like dosas. Cover and cook.
- You need not cook on the other side.
- Serve Neer Dosa with tomato chutney and shredded coconut mixed with jaggery.
Carrot Dosai
I learnt this recipe from my MIL. This is a very simple recipe and allows you to include a lot carrots, especially good for kids. This has a pleasant orange colour which is visually pleasing.
Posting this recipe for ‘show me your dosa’ event hosted by Divya of Dilse.
Carrot Dosai
Ingredients:
5-6 medium sized carrots
2 cups raw rice
2 cups boiled rice
Salt as required
Method:
- Soak both the rice together for 3-4 hours.
- Wash the chop the carrots into small pieces. Alternatively you can grate the carrots.
- Wet grind the soaked rice into a fine consistency.
- As the grinding is 3/4ths done , grind the carrots in a mixer into a paste and add to the batter. Grind into dosa batter like consistency.
- Add the required salt and allow the batter to ferment overnight.
- Next morning make thin crispy dosas and serve hot with coriander chutney.
Palakkad Adai
One lazy weekend my husband was reminiscing about his childhood days. He was telling me about good times spent with old friends. He told me about a special dish called palakkad adai which he tasted at a friend’s home some 15 years back. Dear hubby was able to tell me some crucial details like – it used black urad dhal, was a bit hard in consistency and it was served with coriander chutney. So I googled and found a recipe from here. The adai came out good, but not very hard. Hubby told that it was good but not like the original. So the search for authentic palakkad adai continues…..So friends, if anyone knows the recipe please share it.
Palakkad Adai
Ingredients:
1 cup raw rice
1 cup boiled rice
1/2 cup toor dhal
1/2 cup black urad dhal
4-5 red chillies
2 tsp pepper
1 tsp jeera
2 pinches asafoetida
handful of curry leaves
salt as required
oil as required
Method:
- Soak all the ingredients except salt and grind into a coarse paste.Add salt.
- Heat the tawa and make adais. Serve hot with coriander chutney.
Mudakkathaan Dosai/Pachai Dosai
I learnt this recipe from my MIL. She says that it is a ’chetti veetu recipe’(planning to post some more recipes in this category later).
Mudakkathaan keerai has medicinal value in siddha treatment. The word mudakkathaan is a slang version of the name ‘mudakkaruthaan’ = mudakku ( stiffness/paralysis ) + aruthaan ( remover/ cure), which means it helps to remove the stiffness from the joins and makes them more flexible. This is a boon for elderly people who suffer from arthritic conditions.After tasting it once, I have become a fan of this pachai dosai. My MIL makes a special ‘milagai-poondu chutney’ for this dosa.
Reposting this recipe for ‘show me your dosa’ event hosted by Divya of Dilse.
Mudakkathaan Dosai/Pachai Dosai
Ingredients:
1 bunch of mudakkathaan keerai
3 cups of boiled rice ( idly rice )
salt as required
Method:
Batter preparation:
- Clean the mudakkathaan keerai. We want only the leaves and not the stalk. Wash the leaves and keep them aside.
- Soak the rice for 2-3 hours ( as you will do for regular dosa ).
- Grind the mudakkathaan leaves in the mixie into a smooth paste.
- Grind the rice in a grinder. After the rice is half ground add the ground keerai paste and grind the batter to a smooth consistency.Mix required salt to the batter and allow it to ferment overnight.
Dosa preparation:
The dosa batter looks a beautiful green colour.
Heat the dosa griddle ( iron griddle works better than the nonstick tawa for this dosa ).Pour into thin dosa. Pour a little oil and flip dosa after it becomes crisp. Serve hot with ‘milagai-poondu chutney’ or idly milagai podi.
