Curry In Kadai ~ An Indian Cooking Blog

I know its not appetizing to eat the same old plain Idli with chutney/sambar everytime.., here i am with an easy and quick crunchy Idli snack and the best part just one pan to use... Serving these crunchy wedges with some chutney or your favorite ketchup would beat any of those fatty fancy appetizers out there.. It works well even with the leftover Idli batter..



You need:

• 6" saute pan
• 2/3 - 1 cup Idly batter ( Click here for the Idly Batter Recipe )
  
• 1 tsp jeera / cumin seeds
• 6 curry leaves
• 2 green chillies
• 1 onion finely chopped
  
• 1 small carrot finely grated
  
• chutney or ketchup for serving
• oil

• Heat the saute pan on medium flame
• In the idli batter mix in grated carrot, finely chopped onions, green chillies, cumin seeds and curry leaves
• When the skillet is medium hot, apply oil and spread the batter lightly and dot the edges with oil
• Once the bottom cooks up into crisp golden brown flip and cook on the other side
• Remove from the pan when done, cut into wedges and serve with your favorite chutney or ketchup..

Looking for something sweet, crispy, quick, easy and healthy recipe? Here are my whole wheat eggless sweet pancakes aka Sweet Dosa. We call this dosa thiyyappachi. This was our favorite evening snack as a kid and mom used to serve these dosas when we were home hungry from school. These pancakes can be served as breakfast too and im sure kids would leave to school asking for more. These are super easy with a very few ingredients and tastes great too. My brother after coming home from school used to add sugar in water and once melted give it to mom and ask her to make these dosas for him. yep he loves that much!

Ingredients you need: ( All measurements mentioned here are approx quantities, please do adjust )

• 1/2 cup finely ground whole wheat flour ( goduma pindi / atta )
• 2-3 tbsp rice flour
• 1/4 cup sugar( adjust sugar to taste )
• pinch of salt
  
• 1 tsp Zest of an orange
  
• oil / ghee( clarified butter ) as needed
  
• 1 - 1 1/2 cup of water
  
• a pinch of ground nutmeg

• In a bowl, add water and sugar. Let the sugar completely dissolve in water and then keep aside.
  
• In a mixing bowl stir in whole wheat flour, rice flour, orange zest and salt .
• Whisk in dry ingredients into sugar water making sure there are no lumps inside
• Heat a tawa or griddle, and just pour the batter like you do for rava dosa / ragi dosa, you should not spread it out.
  
• Dot the edges with ghee( clarified butter ) or oil
  
• Flip the dosa once its crisp and browned on one side, repeat the same for the other side
  
• Once completely cooked remove from heat and serve.

This recipe is directly from moms kitchen, but to add some refreshing flavor to these sweet dosas i have added orange zest and this complemented the dosas very well. Adding fresh nutmeg gives unique flavor to the pancakes. Usually nutmeg can complement well with any sweet dishes. I usually like to relish these pancakes hot from the griddle, but these taste good even cold. Please make a note that you need to adjust the amount of ingredients as they are approximate. The best part of these eggless pancakes is that they are fiber rich and super easy!

My whole wheateggless pancakes aka sweet dosa is on its way to:

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Dosas are always mouth watering. Its very easy to make dosas instantly ONLY if you have the batter ready. Yep to make dosas you need planning like soaking the rice, grinding to batter and never forget the fermentation( leaving the batter overnight ). There are no shortcuts for this whole process.

Yummy ravadosas with green chutney and putnala podi with ghee

But if you want to relish the delicious and crispy dosas instantly without any planning... comes to our rescue, "THE RAVA DOSA". Yes these dosas can be made any time of the day in a gif! These rava dosas are very thin, crisp and light. My mom makes the perfect crispy rava dosa. These do not require any fancy ingredients and i am sure you will have all these items in your pantry any time. All i can say is 'No one can just eat one rava dosa'!!

These holes are a good sign of perfect rava dosas..

You need:

• 1 cup sooji( Bombay ravva, Bombai Ravva )
• 1 cup rice flour
• 1/2 cup all purpose flour( maida )
• 1/2 - 1 cup sour buttermilk
• 2 tsp cumin seeds
• 5 green chillies
• 1 inch ginger
• 1/4 cup oil
• 10 curry leaves
• 3 stalks of coriander ( cilantro )
• salt to taste
  

• Sieve sooji, rice flour, maida and salt keep aside
• Chop green chillies, ginger and coriander very finely
• Mix the sieved flours, cumin seeds, ginger, chillies, curry leaves, coriander and buttermilk
• Keep it aside for 30 min( optional, if done would give best results )
• Add water and the batter should be relatively thin
• Heat griddle or tawa.
• You should make sure griddle is SIZZLING HOT!!
  
• Pour add 1 laddle full of batter rapidly from center to outward edge of the griddle in a circular motion. You should not spread the batter like you do for plain dosa.
• Don't panic to fill in all the holes. Those holes are a sign of perfect rava dosa
• Dot the edges of the dosa with a little oil and fry till golden brown.
• Flip and brown on the other side
• Before making each dosa make sure you stir the batter and pour otherwise all the rava (sooji ) would sink to the bottom. This is very important.
• If you still find that dosas arent crispy enough you can add tbsp of rice flour and try again.

Yummy rava dosas with green chutney and putnala podi with ghee

Its okay if the first couple of rava dosas don't turn good, but i am sure its easy to get perfection(Even my first 2 rava dosas would be a big flop sometimes!). If you want you can even add some chopped onions to the batter. These ravva dosas are good when served hot and fresh. Serve this hot hot ravva dosa with chutney and pappula podi or sambar.

Though we make various types of dosas, Atukula dosa aka Poha Dosa has been the most favourite of all. None of the other dosas can compete with the Set Dosa aka Poha Dosa in fluffy texture, size( thickness ) and that zing from sour buttermilk. On the healthy side, these dosas need very very less oil compared to other dosas. Just 6 drops along the edges of the dosa would do the trick(I dont know how that very less oil would be good enough, may be it gets oil from poha! ). And the best part, it melts in your mouth just like butter and we call it Sponge Dosa too. Thanks a lot Grandma for passing down this recipe!

The day before Diwali( Naraka Chathurdasi ) my mom makes these Dosas for sure. And on Diwali it would be mostly Pongal. We were allowed wear to new clothes only on Naraka Chathurdasi day, but not on Diwali. And another day where they make these dosas would be Atlataddi. Hope every Andhrite knows about Atlathaddi. Atlathaddi( Atlu = Dosa ) usually comes in October. This day all women wake up early in the morning, wear new clothes(teenagers in half-sarees ) and do some rituals and they give dosas(atlu vayanam) to other women. And we kids used to have so much fun swinging! They make hundreds of dosas and give them in some count( im not exactly sure how many ). Since the dosas should stay moist and soft for longer hours they usually prefer to make dosas with poha. Hope they have this festival even in Tamilnadu! This is my entry for RCI Tamil Festivals Event.

Kids usually sing this following rhyme about Atla taddi(Dosa Day).
Atlathaddoi Aratlaoi Muddapappoi Moodatloi
Chip Chip Gollu Singaraai Gollu
Ma Thatha Gollu Mandaparallu



Atukula Attu will be good even when packed for lunch. I usually apply putnala podi( Pappula podi ) on dosa and cover them with a lid once cooked and wrap in aluminium foil. It stays very moist and soft until lunch time. This can be served in any meal of the day. The dosa is crispy on one side and soft and tender the other side. This is an exact Indian version of good and fluffy American pancakes!




You need:

• 3 cups Raw Rice(American long grain rice would be better than sona masoori rice )
• 1 cup tightly packed atukulu aka poha( Indian Beaten Rice )
• 1 tsp menthulu( Methi seeds)
• 1/4 cup minapappu( Urad Dal )
• 1/4 cup sour beaten yogurt or thick butter milk
• 1/2 tbsp salt
• a pinch of baking soda

• Soak rice, methi seeds, and urad dal together overnight for 4-5 hours.
• Soak beaten rice or poha/atukulu in seperate bowl with buttermilk for 1-2 hrs
• Grind soaked beaten rice first to a smooth paste and set aside
• Grind soaked rice mixture into very smooth paste adding water
• Do not add too much water just add enough water to grind
• Add salt and baking soda
• Mix well with hand( No spoons or laddles please! Should use hand to mix making it easy to ferment )
• Store it in airtight container in a warm place overnight or until it ferments( almost doubles in size )
  

• Heat griddle or tawa in medium heat, cut onion into half and rub on griddle( This makes dosas to come off without sticking to pan )
• Pour a laddleful of batter. DO NOT SPREAD, a little dab would be good enough. Do it just like pancakes.
• Add very little oil INSIDE the edges of dosa
• Once the bubbles are formed put lid on the top as shown in picture
• Remove and check for doneness
• Flip and cook one the other side for just 2 sec

• Use sour buttermilk or beaten yogurt. This is important for fermentation. You can avoid buttermilk on whole if you dont like the sour taste. It will be good even without buttermilk.
• Always mix any dosa or idli batter with hand only( My moms tip! )
• Do not add too much water for dosa batter.
• To make no stick dosas, rub a half cut onion on the griddle before making each dosa after sprinking water.
• Do not spread batter for atukula dosa.
  
• Cover Set Dosa with a lid once the bubbles are formed., this makes the dose so fluffy but not dried out.