Barley Dosai / Dosa

Barley helps in weight loss but as it generates body heat, it is advisable to have it only twice or thrice a week. My friend gave me the recipe for this Barley Dosai and it came out very well.

Ingredients :

1. Barley - 2 tea cups
2. Urad - 1/2 tea cup
3. Methi seeds - 1 tsp
4. salt to taste

Procedure :-

• Soak Barley, Urad and methi seeds together for 5 to 6 hrs.
• Grind to nice paste. The batter will only give a coarse texture, but if you touch it, will be smooth & soft.
• Mix in required salt and let it ferment till it rise.
• Heat a Dosa Tawa, grease it
• Pour a laddle of batter and spread it
• apply few drops of oil on the sides
• cook it on low flame so that you get a crispy dosa of right colour
• When one side is done (golden brown), flip it and cook till the other side is also done
• Serve hot with chutney/sambar

Chirote

This was a sweet snack recipe which i collected from my friend long ago. She got it from a recipe book. Easy to make. I made some changes to it to give it a good flavour.

Ingredients :-

Maida - 1 tea cup
Salt     - 1 pinch
Sugar - 1 1/2  tbsp
Cardamom - 3 - 4 nos.
Ghee -  1 1/2 tsp
Corn flour - 2 tsp
ghee for frying
Liquid edible Food colours of your choice



Procedure :

• Mix Maida & salt and sieve. Adding water little by litte, knead the dough
• Mix ghee & cornflour to a smooth paste. If you feel the ghee is not sufficient add few more drops to get the consistency.
• Divide the dough into equal portions as per the colours you are going to use. keeping one part plain.

• Mix each of the liquid  food colour to each part of dough and mix & knead well

• Flatten each coloured ball & plain one on a dusted board with rolling pin like a chapathi.
• Applly cornflour paste on the plain one, place a coloured one on top and apply cornflour paste on it. Do like this for all the coloured chapathis.

• Apply the paste on top chapathi and roll them together into a cylinderical shape.
• cut 1/2" thick slices, flatten them with rolling pin into thin puris.

• Heat ghee and fry them in low flame till crispy, turning the sides.
• Place on an absorbent sheet.

 

• Powder sugar along with cardamom.
• In a plate, arrange the colourful chirotes, sprinkle powdered flavoured sugar lavishly & serve.

 

Adai Dosai

Adai, the lentil dosa is crispy, yummy & healthy one. The rice & lentils along with chilli & pepper is soaked together. A nice flavourful dosa variety. Easy to prepare & delicious to eat.

The texture varies as some grind it to nice paste and some leave it look little coarse. So you can try the one which you taste the best.




  Ingredients :- 

1. Boiled Rice - 2 tea cups
2. Tuvar Dhal + Gram Dhal + Urad dhal - 1/2 tea cup (together)
3. Groundnut - 2 tbsp (optional)
4. Peppercorn - 1 tsp
5. Red Chilli - 6 nos. (or as per taste)
6. Salt to taste
7. Curry leaves
8. Hing Powder - 1/4 tsp
9. Methi seeds - 1 tsp

Procedure :-

• Soak rice, groundnut & dhals together for 2 hrs. 
• Grind it little coarse along with curry leaves, peppercorn, redchilli, salt and hing powder. Mix well
• You can ferment the batter for 6 hours & use or just let it stand for 30 min and go ahead preparing the adai dosai.
• Heat a Tawa, pour a laddle of batter and spread it like dosai. 
• When one side is done, flip and cook the other side too. 

 

•  

Accompaniment : Adai tastes best with the traditional Butter & Jaggery. Some makes avial and have adai avial.You can have chutney too as a side dish.

Bubble - the Ray

A new member to my 'Ami' Family. "Bubble" - the ray. Isn't the ray cute. Its Happily swims & settles in the sea bed.