Whole wheat Vegetable Pizza

Baking pizzas at home have become more of a necessity than hobby in the present scenario when we are all home bound. I am so glad that I started baking wheat pizzas long back that now it’s as easy as making chapatis for me. My kids relish them as much as they enjoy store bought ones and it gives me immense happiness to see them eat healthy.

I had been getting many requests for this recipe. So here it is for all of you. Do let me know if you have even the tiniest doubt and I would be happy to help you. I know baking is as easy as it can be but equally difficult for some and I love helping as much as I can.

Happy baking!

RECIPE:

Ingredients:

For the pizza dough: (makes two medium size pizzas)

3 Cups whole wheat flour/ Atta ( I use Pillsbury most times)

1 to 1 1/2 Cups Water (depending on the flour brand)

2 tsp Instant yeast ( or 2 1/2 tsp dry active yeast)

1/2 tsp Sugar

1/2 tsp Salt

1 Tbsp Olive oil/ or any oil to coat the dough

For the toppings: (for 1 pizza)

Around 5 Tbsp Pizza sauce or Tomato ketchup

Approx 1 Cup grated mozzarella cheese or as required

1 Cup of mixed vegetables (like Capsicum, Onion, sweetcorn, mushroom,babycorn)

A handful of chopped olives

Salt to taste

A dash of pepper powder

Olive oil or any oil to coat the dough surface.

Step by step recipe:

1. Take 1 Cup lukewarm water and add 1/2 tsp sugar into it. Mix well and add 2 tsp instant yeast. Mix once and allow it to proof.{The water should NOT be very hot nor cold for the yeast to proof}

2. Meanwhile, take 3 cups of wheat flour in a large mixing bowl and add salt to it. Mix well.

3. Now the yeast has proofed as shown. (If the yeast does not proof ie does not rise, discard it and do not follow the next steps as maybe the yeast has expired.)

See for the bubbles, yeasty aroma and a slight rise to check if the yeast is good or not.

4. Now add this to the flour- salt mixture and knead just like you knead normal dough for chapatis adding the extra 1/2 Cup water if necessary.

5. Now add olive oil towards the end of the kneading process and knead once again to form a smooth dough. ( If you don’t have olive oil, any oil like sunflower or coconut oil will do)

6. Keep the dough covered in a warm place for about 1.5 hours to 2 hours for the dough to rise and double the size. If the weather is cold, it might take even 3 hours.

7. Meanwhile chop and prepare veggies for topping.

See the quantity of veggies I have taken. This much is enough for one medium pizza. Don’t add too many veggies which will spoil the taste.
Add salt and pepper powder to the veggies

8. Now after 1.5 hours, check if the dough has risen and doubled. If so, remove and divide into two halves.

9. Spread one half of the dough over a well greased (with oil and dust little wheat flour) oven proof pizza plate with fingers as shown.

10. Spread evenly in a round shape if possible and then coat the dough with oil.

It should NOT be spread very thick as it won’t bake well. Spread as evenly as possible.

11. Add a layer of pizza sauce or ketchup and grated mozzarella cheese.

12. Add veggies and spread evenly.

13. Add another layer of mozzarella cheese.

14. Now top with olive slices.

15. Preheat the oven at 200 C for 10 mins. ( Do this before you start topping your pizza. So by the time you finish topping, the oven is very hot. The oven needs to be very hot when you place the pizza in the oven.)

16. Now place the pizza in the center rack of the hot oven and bake for 15 mins at 200 C. Do NOT open the oven door in this time. After 15 mins, check if the cheese has melted and turned golden. If so, take it out.

17. Slice and enjoy your hot homemade wheat pizza!

Notes:

* Very important to note that the 3 Cups of wheat flour we used yields two pizzas. So use only half the dough for one pizza. If you use the whole dough for one pizza, it will turn thick and won’t cook properly.

* Here is the other half of the dough. I refrigerate it in an airtight container and it lasts atleast 3 to 4 days in the fridge and I can make pizza again.

* Grease the pizza plate well with oil and dust wheat flour over it so that the pizza does not stick to the plate. Look at the under side of the pizza. Love the colour.

* Also always proof your yeast to check if it’s good or not. Else it’s a waste of ingredients. I have explained proofing in the first few steps.

* Every oven is different. So do keep an eye after 10 mins into the baking time. But don’t open the oven door many times as it disturbs the baking process.

* Do remember to preheat the oven atleast for 10 mins at 200 C so that the oven is very hot when pizza is placed which is very essential for proper baking.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help. Happy baking!

Charmbure upkari

This post is dedicated to my father who’s favourite snack to make is Charmbure Upkari and my husband who’s only reply for “what’s for evening snack?” is Charmbure Upkari. My kids have gone after them and they love it a lot too.

It’s easy for me as well. Hardly takes time to mix everything and is so tasty that the whole family is happy with me. I am happy too since it’s a healthy snack to munch on.

Charmbure Upkari is most famous during temple festivals in South Canara regions and also available outside temples at other times. They give it in a paper cone and it’s so delightful to see them make it. Some also add raw mango to it but since we don’t get it here, I make it without it. Here’s sharing how we make our Charmbure Upkari.

RECIPE:

Ingredients:

2 Cups Puffed rice/ Charmburo/ Bhel

1/2 Cup Sev/ Bhujiya

3 Tbsp peeled and finely grated Carrot

1 small Onion, finely chopped

1 small Tomato, finely chopped

2 green chillies, finely chopped ( or to taste) *can skip if making for kids

3 Tbsp coriander leaves, finely chopped

1 Tbsp Peanuts

2 tsp Sambar powder

1/2 tsp Red chilli powder (or to taste) *can skip if making for kids

2 tsp Coconut oil (plus 1 tsp to fry peanuts)

1 Tbsp Lemon juice

Salt to taste

Step by step recipe:

1. Add the finely chopped Onions, tomatoes, coriander leaves, green chillies, grated carrots in a large mixing bowl. (Add finely chopped raw mango too if available)

2. Add sambar powder, salt and red chilli powder( if adding).

3. Now fry peanuts in oil and add to the mixture along with sev/ bhujiya.

4. Now add the Bhel/ Charmburo along with coconut oil and lemon juice. Mix well.

5. To a taste test and add more sambar powder/ red chilli powder/ lemon juice if required. Serve Immediately. Else the Charmbure upkari turns soggy and not crisp.

Notes:

* If I have the time, I sometimes dry roast the Charmburo/ Bhel before adding to the upkari so that it does not turn soggy while serving.

* Do serve it immediately after mixing everything. Else it turns soggy.

* All the ingredients are to taste and you can make changes according to your family’s taste buds.

Dates and Oats cake

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I am always on the lookout for healthy cake recipes and so far have had great success in baking with wheat flour, ragi flour and oats. I add jaggery powder in all the cakes and it tastes so good that you can never say it’s a jaggery cake.

I have already shared the yummiest whole wheat chocolate banana cake recipe and Ragi Chocolate cake recipe. So here is another healthy cake with the goodness of the superfood oats and dates in it. This is also a wheat jaggery cake.

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When I first made the cake, I could not believe that Oats in a cake could taste so yummy. But you could never say it has oats in it. The dates and milk hides the nuttiness quite well. In fact so well that my kids never know that it’s actually a healthy cake.

Look at the moistness!

This cake is a perfect example that healthy food can be delicious too. The exact principle on which I started writing this blog. Hope you all try this cake. Happy and healthy cooking!

RECIPE:

Ingredients:

Dry Ingredients:

3/4 Cup Whole wheat flour/ Atta

3/4 Cup Instant Oats

1 tsp Baking powder

1 tsp Baking soda

1/4 Cup Jaggery powder or brown sugar or cane sugar or regular sugar

Wet Ingredients:

Around 20 Dates (Deseeded and roughly chopped)

1 1/2 Cups Milk

1/2 Cup (113 grams) Butter

1 tsp Vanilla essence

Step by step recipe:

1. Soak the chopped dates in hot milk for an hour.

2. Measure 3/4 Cup Instant Oats in a bowl.

3. In the same bowl, sieve together whole wheat flour, baking powder and baking soda. Mix everything well.

4. Melt butter in a bowl and add the dates- milk mixture to this. Also add vanilla essence.

5. Add the dry flour mix to this and mix till the flour specks can’t be seen.

6. Add 1/4 Cup Jaggery powder to this and mix everything once. Do NOT overmix.

7. Preheat the oven for 10 mins at 180 C. Line the cake pan with parchment paper. Else with oil or butter. Pour the batter into the pan.

8. Bake at 180 C for 30 to 35 mins. I baked for 30 mins and then checked. Since the inside had to cook a little but the top surface had baked, I covered with parchment and baked for 5 mins more.

9. Allow it to cool completely. Invert onto a plate. Slice and enjoy!

Click on the image to save the recipe on Pinterest
Click on the image to save the recipe on Pinterest

Notes:

* Since every oven is different, keep an eye after 20 mins into baking time so that the cake doesn’t burn.

* Towards the last 5 mins, cover the cake pan with a parchment paper/ aluminium foil and bake so that the top surface does not form a crust.

* You can use any dates for this recipe but the soft ones work best. You can even grind them with little milk if you don’t like the bite of dates in your cake.

* Butter can be substituted with oil but I personally love butter in my cakes as oil cakes does not taste good after a while.

* This cake lasts well for a week if refrigerated and handled well.

* Some variations of this cake tried by people and sent as feedback.

Skipped Oats and grinded dates and milk to make a Dates Wheat Cake
Baked in a pan instead of oven with aluminium foil following Youtube videos
Baked with Oat flour instead of Oats

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!

Cotton dosa

Post kids, our cooking changes a lot and whatever we make has to be “kid friendly” and “kid approved”. So all of my blog posts will be dishes which my kids love.

Dosa love is in their genes and we as a family love dosas almost everyday for breakfast. So weekly there would be a sweet dosa called Surnali and Panpoles or neeru dose and this cotton dosa which I am sharing now.

These dosas got famous and everyone started trying them as they looked so beautiful and soft just like cotton. When I read as to who tried it first, it was Ashwini Kamath who by chance got this proportion for cotton dosa when she had very less urad dal one day. But when she made the dosas, it turned out very soft. So she shared her “eureka” recipe with everyone. Thank you Ashwini. This recipe is amazing.

RECIPE:

Ingredients:

3 Cups Dosa rice

1 Cup thick Poha/ flattened rice/rice flakes

1/4 Cup Urad dal

Salt to taste

Step by step recipe:

1. Wash well and soak rice and urad dal together for 3 to 4 hours.

2. Wash once and soak thick Poha separately for 3 to 4 hours too.

3. Drain water from the soaked rice and urad dal and grind along with Poha and salt to a smooth paste. Allow the batter to ferment overnight or for atleast 8 hours.

The well fermented batter always makes me happy!

4. Heat a dosa griddle and add a ladle full of dosa batter in the centre of the pan. Keep the flame on medium hot.

5. Cover and cook till the surface cooks. Add ghee or oil if needed.

6. Remove the dosa and serve hot with a chutney of your choice. No need to flip the dosa.

Note:

* If the weather in your place is cold, then keep the batter for fermentation for atleast 12 hours. Else the dosas won’t turn out as soft and porous.

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!

Lemon mint chitranna

When I was a kid, my mother used to say ” If I make plain rice and curry, you say you don’t like rice but if I make chitranna or pulao, rice becomes your favourite!”. The same is with my kids now. They love variety rice more than plain one and this lemon rice is their favourite.

My 5 year old loves her lemon rice with lemon pickle (yes , a sour lover she is) while my 1.5 year old loves lemon rice with curd.

Since we have plenty of mint growing in our backyard, I add them too for some extra flavour and health benefit.

RECIPE:

Ingredients:

4 Cups cooked white rice (leftover rice will also do)

10 to 12 mint leaves/ pudina

3 green chillies

1/2 tsp Turmeric powder/ Haldi

Juice of a half a lemon/ one full lemon of using Indian variety

Salt to taste

For seasoning:

1 Tbsp Coconut oil

1 tsp Mustard seeds

1 tsp Cumin seeds/ Jeera

1 tsp Urad dal

1 Tbsp Peanuts

A pinch of Hing/ Asafoetida

A sprig of curry leaves

Step by step recipe:

1. Heat coconut oil in a pan and add mustard seeds, cumin seeds, urad dal, peanuts and hing.

2. When mustard seeds splutter, add curry leaves and green chillies. Fry for few seconds.

3. Now add mint leaves along with turmeric powder and fry for few more seconds.

4. Now add the cooked rice along with salt to the pan and mix thoroughly. If adding freshly made rice, allow the rice to cool down completely before you add to the pan else the rice will not hold shape and will mash down.

5. Finally add lemon juice after switching off the flame and mix well.

Notes:

* You can skip mint leaves if not available and make normal lemon chitranna.

* A garnish with freshly grated coconut can also be added for a wonderful flavour.

* If you don’t have leftover rice and don’t have the time to make rice, allow it to cool and mix, you can cook the rice in the seasoning itself like how you cook pulao. I do that during rush days and it turns out great too. Instead of cooked rice, add raw rice and enough water. Cook rice till done. Add lemon juice at the end.

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!

Instant Oats Idli

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Ever since I uploaded the Instant Poha Idli recipe, I have been getting messages about the ingredient Rice rava or Idli Rava which is not readily available everywhere now. So I decided to share yet another instant idli recipe which I make on a weekly basis with normal rava and oats. It turns out delicious and my kids love it.

RECIPE: (Learned from Shobana Rao of Cooking with Shobana)

Ingredients:

1 Cup Sooji Rava/ regular upma rava/ Semolina

1 Cup Instant Oats

1 Cup Curd/ Yogurt

Salt to taste

A pinch of pepper powder (optional)

1 sachet of Eno fruit salt (or 1 tsp)

Step by step recipe:

1. Take Sooji Rava in a bowl.

2. Add instant Oats, curd and salt.

3. Mix well adding little water as needed. Don’t make the batter thin nor very thick.

The batter should be slightly thick. Like regular idli batter. Don’t make it thin.

4. Now add eno fruit salt and mix once.

5. Pour into idli molds and steam immediately for 20 mins.

6. Serve hot with chutney of your choice.

Notes:

* Use only instant Oats for this recipe and not rolled oats. No need to powder oats for this recipe. If using rolled oats, powder it before using.

* 1 tsp Eno fruit salt can be substituted with 1/2 tsp Baking soda and 1/2 tsp Lemon juice.

* Also no need to roast the sooji. Mix everything and you are done.

* I don’t add pepper powder ever since I started making for my kids. You can skip it for plain oats Idlis.

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!

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Instant Poha Idli

It has been long I have not penned down any recipe on the blog but my husband has been pestering me to not leave this first baby of mine for the next two babies who take up all my time now. So here goes a very easy, simple recipe of Instant Poha idlis.

My 5 year old ( I am sure all kids do that) has this habit of demanding me foods at odd times and not this or that. She’s very clear about her choice. Like one night she came at 8 pm demanding white idlis. No matter how much I explained to her that idlis take soaking, grinding, fermenting, she wanted white idlis as she was having a high craving for them it seems. 😅

So as my mommy brain worked overload, I remembered these Instant Poha idlis by Roopa Bhandary akka. Quickly made it with her favourite chutney and there was a happy girl. My one year old also loved it.

So ever since these idlis have become a regular fare in my kitchen since its a kid approved one (parents know how important that is) and here I am sharing it with all of you.

Hope I can share more recipes. Happy and healthy cooking!

RECIPE:

Ingredients:

1 1/2 Cup Idli Rava/ Rice Rava

1 Cup thin Poha/ flattened rice

1 Cup Curd/ Yogurt

Salt to taste

Step by step recipe:

1. Take Idli Rava in a mixing bowl.

2. Add poha, curd and salt to it.

3. Mix well and add little water if needed to bring the batter to idli batter consistency.

4. Pour the batter in idli moulds and steam for 20 mins or till done. Serve hot with chutney of your choice.

Notes:

* This idli does not taste like regular idlis and the texture is also different but definitely a good option when we need to make something quickly as it needs no soaking , grinding or fermenting.

* Use thin Poha and not thick Poha to make these idlis. If using thick Poha, soak it for about 30 mins in the curd and then grind to a fine paste before adding to the idli rava.

* Serve with a delicious chutney and I am sure your family will love it like mine does.

* Here is my Tomato chutney recipe. Goes really well with these idlis.

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!

Eggless Chocolate Banana cake, using wheat flour and Jaggery

Baking a cake is very easy. Hardly takes 15 mins to make the batter and then you just have to keep it in the oven to see magic happen. But those 15 mins while making the batter needs to be done precisely. Else the whole recipe can turn a disaster. In my case, post two kids, getting alone time for even 5 mins is difficult, leave 15 mins. Hence baking becomes a rare occasion when the husband is at home.

During Christmas holidays, I got some free time and decided to bake my favourite banana chocolate cake. It really gives me immense pleasure to bake and my free time was spent well. The family loved it and it made me happy to see them devour the cake.

You can never say this is a wheat jaggery cake. I have tasted many chocolate cakes from renowned bakers and this one really matches them in all levels. The cocoa powder and bananas mask the wheat taste very well.

I have used the same frosting that I used for Ragi Chocolate cake and it really takes the cake to another level. Hope you all try the cake and love it. Happy and healthy cooking!

RECIPE:

Ingredients:

Dry Ingredients:

2 Cups Whole wheat flour

1 1/4 Cup powdered Jaggery/ Cane sugar

2/3 Cup unsweetened Cocoa powder

1 tsp Baking soda

Wet ingredients:

1 1/2 Cup hot water

1/2 Cup fully mashed Bananas (ripe ones)

1/2 Cup melted Butter [1 stick or 100 grams] (salted/ unsalted)

1 Tbsp Lemon juice

1 Tbsp Vanilla extract/ 2 tsp Sugared vanilla

For the frosting:

1 Cup full fat Milk

1/4 Cup Sugar

2 Tbsp Cocoa powder

1 tsp Vanilla extract

Step by step recipe:

1. Preheat the oven at 180 C for 10 mins.

2. Meanwhile, sieve wheat flour, cocoa powder and baking soda in a bowl. Add powdered jaggery and mix well. Keep aside.

3. Add mashed bananas, melted butter, lemon juice and vanilla extract in another bowl. Add 1 1/2 Cup hot water and whisk.

4. Now add in dry ingredients to wet ingredient mixture. Mix so that both are combined well and you can’t see any flour specks. Do not over mix.

5. Line a baking pan with parchment paper or with oil/ butter. Pour the mixture evenly into it.

6. Bake at 180 C for 20 to 30 mins. My oven took exactly 30 mins.

7. Remove and check with a toothpick in the center of the cake. If it comes out clean, it’s done. If it comes out wet or sticky, it still needs some more baking time.

8. Allow it to cool. Invert and remove the parchment paper.

9. For frosting, combine together milk, cocoa powder, sugar and vanilla in a bowl. Whisk well first and then keep on flame.

10. On medium flame, keep whisking continually while allowing it to get thicker (usually takes about 5 mins). Once it gets thick, remove from flame and pour over the cake and spread evenly.

11. Allow the frosting to set for atleast 30 mins before you slice and serve.

Notes:

* This cake lasts well for a day without refrigerating. After that stays well for atleast 4 days if handled properly.

* Ensure that you use over ripe bananas and mash them well with fork before adding into the cake.

* The cake tastes amazing with the frosting. So don’t skip it unless you want just a plain banana bread for tea time.

* Since it is made of wheat flour, it takes time to bake. So give the cake atleast 20 mins of baking time before checking. Don’t open the oven door before that to ensure even bake.

If any doubts, do message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help. Happy cooking!

Amma’s Tomato Chutney

Everyone must have their own way of making the simple but lipsmacking tomato chutney. Here is how my mother made it and it’s my favourite way to make it.

She made it as an accompaniment to chapatis and Panpolos or Neeru dosas. It tastes heavenly with panpolos and to date, whenever I make them, it has to be tomato chutney for the dip.

My husband too is a huge fan of this chutney and asks me to make it quite often.

Thank you Amma for this amazing recipe.

RECIPE:

Ingredients:

2 medium sized Onions

4 medium sized Tomatoes

2 tsp Red chilli powder or to taste

1 tsp Coriander powder

2 tsp Coconut oil

1 tsp Mustard seeds

5 to 6 curry leaves

Salt to taste

Step by step recipe:

1. Heat 1 tsp oil in a pan and add roughly chopped onion to it. Fry well till it changes colour to translucent.

2. Now add roughly chopped tomatoes. Fry well and cook till the tomatoes turn mushy. Allow it to cool by removing from flame.

3. Once cooled, blend in a mixer to a smooth paste. It’s also okay if little bits of onion and tomato remain. Gives a bite to the chutney.

4. Now heat the same pan and add 1 tsp oil. When it gets heated, add mustard seeds and curry leaves. Let mustard seeds splutter.

5. Add the tomato onion paste along with coriander powder, red chilli powder and salt.

6. Add water if needed and bring to a boil. Let it cook for about 5 minutes.

Remove and serve with chapatis or Panpolos.

Notes:

* I also add hing (asafoetida) sometimes while adding mustard seeds as my husband loves hing flavour.

* This chutney lasts well for a day without the need to refrigerate as it does not use coconut and is heated well.

* You can also add a tsp of rasam powder for a different flavour which turns delicious as well.

If any doubts, do message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help. Happy cooking!

Panpolos/ Neeru dose

Panpolos in Konkani or Neeru dose in Kannada are one of the yummiest variety of dosas. Though eating it is very easy due to its soft and melt in the mouth texture, making it perfectly is not at all easy. Atleast for me, it took many years to get this dosa right.

My mom made the best panpolos ever and I cannot match her taste. When I was pregnant with my daughter, she used to stand with her walker leaning against the kitchen slab and make almost 20 panpolos for me ( even more sometimes). It was my topmost pregnancy craving and my dad was fed up eating panpolos every other day for breakfast.

Then when my daughter was an year old, Amma came here to Qatar and taught me how to make perfect panpolos. She stood beside me and showed me the batter consistency and how I should pour it. After that, I too learned the art of making panpolos and now I can say I make them perfectly.

Panpolos taste the best with Amma’s Tomato chutney and I love the combination very much.

Amma can no longer walk using her walker and uses wheel chair for movement. She is sad that she cannot cook like before. But Amma, whatever you have taught me, it will always remain with me and will be passed on to the next generation.

Here’s sharing the recipe. The main ingredient always will be Love. Make them with love and they will come out right. Happy and healthy cooking!

RECIPE:

Ingredients:

2 1/2 Cups Raw white rice (any variety of white rice works)

1 Cup grated Coconut (fresh/ desiccated)

Salt to taste

Step by step recipe:

1. Wash well and soak the rice for 4 hours.

2. Drain and add the soaked rice along with coconut and salt to a mixer.

3. Grind with water as required (do not add a lot of water) to a smooth paste.

4. Remove in a vessel and add more water to make a thin batter. The batter should be thinner than regular dosa batter and should be free flowing. (Be careful while adding water though. Prepare a dosa and check if it is coming out well. Excess water in the batter makes dosas sticky.)

5. The first dosa shows whether your batter texture is perfect or not. If the dosa comes out thick and less holes, you need to add more water to the batter.

6. Heat a flat bottomed dosa pan and when it becomes hot, pour the dosa batter. Just add one or two ladles of the batter on the hot pan in one single layer. This dosa does not have the round shape of regular dosas.

7. Cover and cook for couple of minutes till the surface cooks well.

8. Fold the dosa as shown into half.

9. Fold again resembling a triangle.

10. Remove and serve hot with a chutney of your choice. I have served with my Amma’s Tomato Chutney.

Notes:

* The main point while making these dosas is the batter consistency. It takes some trials to get the perfect texture. If the batter is too thick, the dosas don’t come out as soft. You will know that when you pour the dosa. Check the difference here.

When the dosa batter is too thick. No holes and thick dosa. Needs more water to make batter thin.
Perfect dosas. Holes in the dosa and thin, soft dosa.

* You can also add coconut water while grinding for a delicious flavor to the dosa.

* This dosa can be had with honey, grated coconut with powdered jaggery, tomato chutney or any chutney of your choice.

* Leftover batter can be refrigerated and used later. I sometimes grind at night and refrigerate for breakfast next day.

* Make sure to grind the batter smoothly and not coarse. Coarse batter makes hard dosas.

*The dosa batter should NOT be fermented like regular dosas. The batter is ready to use as soon as ground.

*This dosa cooks only on one side. Do NOT flip and cook the dosa.

All these tips were taught to me by my mother, Rekha Shenoy and I am ever grateful to her for that. If I know to make perfect panpolos, it’s because of her. 🙏

If any doubts, do message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help. Happy cooking!

Edited to add: Have got many doubts with Panpolo making after I posted this recipe . One of them is-

Q: My panpolos stick to the pan each time I make it and the dosas turn sticky. What is the reason?

My answer:

Oh that’s so sad. There can be many reasons for that. I have faced it as well.
The first reason is that the batter is more watery than it should be. To solve this, grind the batter smoothly and add less water while doing so. Make the first dosa. It will turn thick but it will not stick to the pan. Then add little by little water to the batter if required.
Second reason is never ferment panpolo batter. Even if it stays in room temperature for few hours, it tends to get sticky. Always use it as soon as you grind the batter or refrigerate till use.
Third reason is the pan is not hot enough. For panpolos, the pan should be very hot. Only then pour the batter.
Hope you get your panpolos right this time.

Join me in my journey with a foodie husband and hungry kiddos while I make them eat healthy!