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As I had mentioned in my last post of Aloo Corn Bharta, my friend Ashwini Kulkarni sends me different healthy recipes that she makes and this dosa was one among them. These don’t contain rice but comes out so crispy that the texture is just like restaurant dosas. And it contains the healthy bajra or pearl millet too with protein rich lentils. So in all, a healthy and tasty breakfast option.
When I posted the Bharta, Ashwini commented on the post which touched me a lot. Would like to share the comment with all of you. She said, ” Thank u so much Mitha. Yes even u r blessing for me. Have made so many of ur recipe which my family eats happily.My mom always says that a lady who feeds everyone happily is a ANNPURNA. U DO it through ur blog and our group. Am sure ur family is blessed to have it. Best wishes and love always.” ❤️
It took me back to my teenage days when I used to be condemned by some of my relatives for not knowing how to cook, not doing household chores while questioning my mother over my upbringing (the saddest part as Amma has cried many times due to it). I have also been condemned for not being beautiful (by their standards) and that I will have a difficult life post marriage. That had let me to not believing in myself and always thought myself as not good looking or even good for nothing (some sad but true memories of my childhood which I can never forget).
And now, when Ashwini compared me to Goddess Annapurna, I felt I could never get a greater compliment. ❤️🙏 I can finally tell that looks don’t matter at all and girls who don’t know how to cook before marriage need not be the same later too. In fact cooking is just a basic skill which can be learnt at any age by anyone. There is no rush for it. And your character is what defines you in life, not your looks.
Just shared my deepest feelings with you all. I am sure all of you must have experienced this in some way or the other and can relate with me. Thanks for reading. Happy and healthy cooking! ❤️
RECIPE:
Ingredients: { Makes about 10 dosas }
1/2 Cup whole Bajra (pearl millet)
1/2 Cup Moong dal
1/2 Cup Urad dal
Salt to taste
Ghee or oil to cook the dosa
Step by step recipe:
1. Soak Bajra, moong dal and Urad dal together for about 4 to 5 hours. Drain water and add to the mixer.
2. Add about 1 and 1/2 Cups water along with salt and grind to a smooth paste. Pour into a large vessel preferably steel.
3. Keep for fermentation at room temperature for 8 to 10 hours.
4. For making dosas, heat a dosa pan and pour a ladle full of dosa batter. Spread like you spread regular dosas. Add ghee or oil and cook till the underside turns brown.
5. Remove and serve with a chutney of your choice.
Notes:
* I serve this dosa with coriander leaves chutney. Just grind coconut with coriander leaves, curry leaves, ginger, salt and water to a smooth paste. Season mustard seeds and curry leaves in oil and pour over the ground chutney. Mix well.
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My regular readers know how much my kids love dosas. So much that anyday you come to my home, you will find dosa batter ready, either fermenting or in the fridge (and if you don’t find it, don’t worry, I can magically make some instant dosas for you too 😍). It is also very handy for those sudden hunger demands by the kids, especially my son who feels very hungry after his evening nap and says, “Amma, bobbo jayi.” (I want dosa in baby Konkani 🤩)
We have a little game after he wakes up where he being held in my arms, shows me the way to the kitchen and points to what he wants to eat. I purposely do a little wiggly kind of walk (the never growing childin me 😅) to make him laugh and that brightens him up. Then it finally ends in him pointing to dosa batter bowl. So I always have any one variety of dosa batter ready for him (my little “bobbo” lover boy ❤️).
My readers also love the dosa recipes that I post and always request for more “no rice” dosa recipes. So I decided to finally compile all my dosas which don’t contain rice and I was surprised to find that I had so many of them. This is one compilation I enjoyed making as it was like playing treasure hunt with my blog. 😂 Hunting dosa recipes without rice which is indeed no less a treasure for my readers requesting for it (sorry for the poor joke 😬).
Anyhow, hope this is useful to all of you. Happy and healthy cooking! Enjoy dosa making! (That rhymed!) 😄
Instant “no rice” Dosas/ Bhakris:
1. Rava Bhakri/ Instant Semolina dosas: These are one of the oldest variety of Konkani breakfasts and my family favorite too. If I forget to soak for regular dosas, Rava Bhakri it is for breakfast the next day. Also makes for a quick snack option. Tastes oh so heavenly with butter. ❤️
2. Instant Cucumber dosas:Thisis a variation to rava bhakri with the addition of grated cucumbers which makes it even aromatic and healthy along with being super delicious. When I have to finish off those leftover cucumbers, I make these dosas.
3. Eggless Tomato Omelette: Being from a vegetarian family, the only Omelette we knew as a kid was this eggless Tomato Omelette which Amma made with loads of love. She always made sure I got the omelette with the maximum number of tomato pieces in it. 😍
4. Instant Oats Vegetable Bhakri: This is our favorite evening snack and is super filling too. Best way to get oats and veggies in our diet. Add loads of green chillies and coriander leaves. Tastes super yummy with butter and simple coconut chutney. ❤️
5. Instant Oats Poha dosas: A soft yet delicious dosa which can be made instantly yet tastes like regular dosas. Awesome combination with sambar making it a complete meal in itself.
6. Instant Jowar Vegetable Bhakri: These Bhakris contain a mix of radish, carrots, cucumbers along with Jowar flour but still comes out so tasty. A very healthy and filling evening snack that I make always. You can make them as thalipeet too.
1. Moong sprouts and Oats dosas: My kids don’t eat sprouts as it is, so this is my way to include sprouts in their diet in their favorite way, the dosa way! 😄 The way our brain works overtime in motherhood. 😂😂 Turns out so delicious too! No fermentation required makes it very easy too.
1. Ragi Set Dosas: A dosa that I make atleast weekly once to include the wonder millet, Ragi in our diet. Turns out so soft and delicious. My daughter calls it “chocolate” dosas since she was a baby and even now at almost 6 years. 😍
2. Urad – Jowar flour dosas: I feel this is the best way to include Jowar flour in our diet. Yet another weekly once breakfast in my house as kids love it. Kids food preferences rule in my house. 😀
1. Bajra Moong dal dosa: This is the crispiest dosa that I have ever made and you can never say it does not have rice in it. Also combines the goodness of Bajra with moong dal.
1. Oats mixed dal dosas: A dosa for which I have got many compliments from readers for making them so evenly and also for the gorgeous colour. One of my readers have even commented that it looks machine made and there’s magic in my hands that it has been crafted to perfection. 😀 So these dosas are indeed very special for me. ❤️
2. Broken wheat Mixed dal dosas: These are one of my recent additions on the blog but tried and loved by so many of my readers. They loved how healthy yet tasty it turns out without missing rice in the dosa at all.
3. Urad whole moong dosas: These are my favorite because I can make both idlis and dosas with this batter. Also a great way to include whole moong in my kids’ diet as they don’t eat moong as it is.
4. Urad wheat flour dosas: This was my last recipe that I posted on the blog. Learnt it from my friend Vinanti and have turned out to be my kids’ favorite. They eat more dosas (touchwood!) when I make them. I absolutely love the gorgeous colour that it turns out. ❤️
5. Barley Urad dosas: These dosas are so soft and delicious, you could never say it has the healthy Barley grain in it. One of the most regularly made dosas in my house lately.
Though I had been trying different “no rice” dosas due to reader requests, it eventually has led to my kids loving it over rice based ones and now Ragi set dosas and Jowar flour dosas have become their favorite. It is easier for me too as I need to grind only urad dal and just mix in the flours. (Also saves my temper as running the mixy is like curfew time in my house as my daughter hates the sound. So she keeps asking every 30 seconds if it’s done. 🙄😄#justmotherhoodthings 😂)
As I have already mentioned before, if anything keeps me sane sometimes, it’s music. Today when I finished my work and opened youtube to listen to cover songs (I am loving covers more than the originals now ❤️), I found a singer, Simran Sehgal. Loved her sweet voice and when I checked her videos, most of them were my favorite songs which I had forgotten about. Especially old ones like Hum Bewafa and Aap ki nazron ne.. I went mad at her song choices and beautiful singing (music crazy me😂).
Finally here’s the dosa recipe which I learnt from my friend Vinanti Gouri through a common food group that we are a part of. They come out so delicious that we all love it very much and I make it atleast weekly once. Glad to share this recipe with all of you. Happy and healthy cooking! ❤️
RECIPE:
Ingredients: { Makes about 12 dosas }
1 Cup Urad dal (I use split ones)
1 Cup Wheat flour or Atta
Salt to taste
Oil or ghee to cook the dosa
Step by step recipe:
1. Wash well and soak the Urad dal for about 4 hours. Drain the water completely. Add 1 Cup water or as required and grind with salt to a fine paste. Pour into a steel vessel.
2. In another vessel take wheat flour. Add water while whisking it to remove lumps bringing it to slightly thick, smooth batter. (It takes me 1 1/4 Cup water for 1 Cup wheat flour)
3. Keep the batters to ferment separately at room temperature overnight or for 8 hours. Might take longer in cold weathers. After fermentation, the wheat flour batter leaves water on the surface. Discard that water.
4. Now mix the wheat flour batter to the Urad dal batter.
5. Now heat a dosa pan and add a ladle of dosa batter onto the pan. Spread as thin as you can. Add ghee and allow it to cook. The below dosa is crispy. If you like it soft, remove when it browns only slightly.
6. Repeat the same with the rest of the batter. Refrigerate the remaining batter and use later.
Notes:
* Remember to ferment the batters separately.
* Remember to discard the water that leaves at the top after fermentation. Else the dosa batter might turn runny.
* These dosas can be made soft or crisp. For soft dosas, don’t allow the underneath to brown a lot while for crisp dosas, cook till it browns completely. Also serve hot as keeping at room temperature makes the dosas soft.
* I serve them with Raw Onion chutney. Just grind coconut with green chillies, ginger, onion, tamarind and salt with little water to a smooth paste. You can season if desired. I don’t as my daughter does not like mustard seeds.
When I was thinking about more varieties of idlis after Broken Wheat Idlis, I was reminded of these Rava idlis using Urad dal which is made at my husband’s place on Pooja days as it does not contain rice (rice is avoided for breakfast during Pooja or fasting days). I realized how I had forgotten to blog about these basic and most made idlis in Konkani households.
So as I am sharing this recipe with all of you, my son is sleeping in my arms completing his evening sleep. This boy who is only 2 years old brings so much joy in my life that I feel so blessed. 🙏 During evenings, when the husband is at work and my daughter goes out to play, he and me have some “us” time. We have our discussions with him sitting on my lap, about birds and kids playing outside. (He has got my bird love genes 😍). He looks at me with his gleaming bright eyes, smiling and pulls my cheeks saying “Amma, mogu mogu” (meaning love you, love you 😍😍) and showers me with kisses. 😄
I had never imagined a child can be so expressive in love and so attached. My daughter was never this way but this boy is very different. I think it’s God’s blessings so that I don’t feel lonely being at home most of the time. He does not leave me alone at all and even sits with me when I cook. Loves hugging me and I sometimes feel I need that hug more than him. 😍 Thus is my love story with my son. ❤️
Here’s sharing his favorite idlis or Iddi like he calls it. Hope our love remains always and fills my heart like this. ❤️ Some motherhood touch to this blog today with teary eyes (can’t stop being emotional 😬). Happy and healthy cooking!
RECIPE:
Ingredients: { Makes about 22 idlis }
2 Cups Rava / Semolina / Sooji
1 Cup Urad dal (I use split ones)
Salt to taste
Oil to grease the idli plates
Step by step recipe:
1. Wash well and soak the Urad dal in enough water for about 4 hours. Drain and using about 1 Cup water, grind to a smooth paste. I grind in my mixie, not grinder.
2. Dry roast the semolina till it turns hot. No need to brown it. Just roast till it turns hot and aromatic. Keep aside to cool.
3. Add this to the Urad dal batter and mix well with hands to ensure a lump free batter. Also add about 1 and half cups water along with salt to bring it to idli batter consistency (thick yet free falling).
4. Ferment for about 8 hours or overnight by keeping the batter at room temperature. Might take longer in cold weathers. When the batter ferments, it might become thick as semolina absorbs a lot of water. Add about 1 or 2 spoons of water to make it little loose if it’s very thick.
5. Steam for 20 to 25 mins or till a knife inserted in the center of the idlis come out clear.
6. Remove and serve with a chutney of your choice.
Notes:
* These idlis take slightly longer to steam than regular idlis. So steam really well. Else it will be lumpy inside.
* I use mixie to grind. Hence used 1:2 ratio of Urad dal to rava. If using grinder, use 2 and 1/2 Cups Rava for 1 Cup Urad dal.
* No need to brown the rava while roasting. Just fry till it turns aromatic. Cool well and then mix.
* It took me total 2 and 1/2 Cups water while making the batter and 2 spoons of water the next day to get perfect idlis. In these idlis, water is very important as semolina absorbs a lot of water. Make sure the batter is loose and not very thick, else you will get hard idlis.
* I served these idlis with Hing Chutney. Just grind 1 Cup Coconut with a pinch of Hing powder, 4 long red chillies, 1 tsp Tamarind paste, salt and water to a smooth paste. You can season the chutney using mustard seeds and curry leaves if needed.
I have been getting many requests for “No rice” idlis and dosas from my readers who want to avoid rice in their diet being diabetic. As for me, I believe strongly that if you eat whatever your grandparents used to eat, no matter which culture you belong to, you will definitely be eating healthy. But along with that, we need to keep in mind about how active they were with no gadgets to help them. So we need an active lifestyle as well for an overall healthy living (Okay, enough of “gyan” for today 😅).
I happened to try these idlis after making Broken wheat – Mixed dal dosas which is our favorite. They came out so well that I could not wait to share with all of you. It comes out so soft and delicious that you won’t miss rice at all in these idlis. It has an unique flavour due to broken wheat but still very tasty.
Hope you all try and love these idlis too. Happy and healthy cooking! ❤️
It was my birthday on December 8th and I want to share a beautiful collage made by my Amma capturing moments from my childhood. I was born at midnight between 7th and 8th December and that’s why my birthday has always been celebrated by Amma on both these days. Her love for me is my greatest strength and makes me feel that I am precious. Love you a lot Amma ❤️. Thank you for always being there for me. 🙏
After all that nostalgia and some birthday memories 😅, here is the recipe for all of you..
RECIPE:
Ingredients: {Makes about 26 idlis}
2 Cups Broken wheat (Daliya or Gonva khan)
1/2 Cup Urad dal (I use split ones)
1/2 tsp Methi or Fenugreek seeds
Salt to taste
Step by step recipe:
1. Wash well and soak Urad dal along with Methi for about 4 hours. Wash well and soak broken wheat for about 30 mins. Now drain water from both.
2. Grind Urad dal- Methi mixture with about a Cup of water to a smooth paste. Pour into a large steel vessel.
3. Grind broken wheat with about 1/2 Cup water just slightly and not completely so that it just crushes down yet have that semolina or rava kind of consistency. Mix it with the Urad dal batter.
4. Cover and keep it at room temperature for about 8 hours or overnight for the batter to ferment. Might take longer in cold weathers.
Love the colour of this fermented batter😍
5. Add to idli molds and steam for about 20 mins or till a knife inserted in the center of the idli comes out clean.
6. Allow to cool completely and then remove from the idli molds. Serve with a chutney of your choice.
Notes:
* Since these idlis don’t contain rice, they are very soft. You need to wait for it to cool completely to remove from the idli molds or else it might break off.
* I use Patanjali brand of Broken wheat or Daliya.
* Don’t make the batter very watery. It needs to be slightly thick just like regular idli batter to get perfect idlis.
* Don’t grind the broken wheat completely. Just pulse to get it to semolina or rava consistency.
* I make Peanut Chutney with these idlis. To make this chutney, fry about 2 Tbsp de-skinned peanuts along with 3 to 4 red chillies in little oil. Cool and grind along with 3/4 Cup Coconut, a pinch of Hing and 1 tsp Tamarind paste, salt and water to a smooth paste. I don’t add seasoning to my chutney as my daughter does not like mustard seeds. You can season with mustard seeds and curry leaves.
* You can also try this Urad dal – Moong dal Idli which is also without rice. You can make dosas too with this batter.
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I have already posted some of the “no rice” dosas that I make and Broken wheat – mixed dal dosa has been a favorite among my readers. Many have tried and sent me pictures. Makes me so happy when readers try and love my healthy recipes. ❤️
I have also been getting messages to post more of such dosa recipes which don’t contain rice since they have a diabetic in the family and would like to avoid rice in their diet. So here is a crispy dosa with Urad dal and Jowar flour. I brought Jowar flour only recently but we all loved it in these dosas. The kids hardly knew the difference and enjoyed it like regular dosas (much to my surprise and happiness too ❤️).
Ragi Urad idli and dosas are a commonly made breakfast in my house after reading about the health benefits of millets many years back. My kids having eaten it as their first food (yes, I gave them dosas and idlis instead of ragi porridge) love it very much. So I would like to tell all of you (specially to new parents) to include millets in your kids’ diet as early as possible so that they don’t reject later. They are very beneficial to thier growing bodies, also keeps us full for long time which avoids mid meal hunger pangs.
Health benefits of Millets: Gluten free, Rich in vitamins, minerals and antioxidants, Rich in Iron and folic acid.
Hope you all try this healthy and delicious dosa too. Happy and healthy cooking!
RECIPE:
Ingredients: { makes about 14 dosas }
2 Cups Jowar flour / Sorghum flour
1 Cup Urad dal ( I use split ones )
1 tsp Methi / Fenugreek seeds
Salt to taste
Step by step recipe:
1. Wash well and soak Urad dal along with Methi in enough water for atleast 4 hours. Drain water from it and add to a mixer. Also add about 3/4 Cup water.
2. Grind to a smooth paste. Pour in a large bowl.
3. Take Jowar flour into another bowl. Add water to make a smooth, lump free slightly thick batter. It took me 2 Cups water for 2 Cups Jowar flour.
4. Mix both batters well also adding salt.
5. Keep it covered at room temperature for atleast 8 hours. Might take upto 12 hours for batter to ferment during winters.
Love it when well fermented batter welcomes me in the morning 😍
6. Heat a dosa pan and add a ladle of dosa in the pan. Spread into a thin dosa using the back of the ladle. Cover and cook. Add ghee or oil when the dosa cooks. Cook till the dosa is batter free on the surface and the underside turns brown.
7. Remove and serve with a chutney of your choice.
Notes:
* I serve these dosas with Mint Coriander chutney. Just grind coconut with ginger, green chillies, mint leaves, coriander leaves, curry leaves, tamarind and salt to a smooth paste. You can season with mustard seeds and curry leaves in oil over it. I don’t season as my daughter does not like it.
* Be careful while adding water to Jowar flour. Add 1 Cup water first and mix well. Then add 1/2 Cup at a time to bring it to thick consistency. Took me about 2 Cups water for 2 Cups Jowar flour.
* For making dosas crisp, add ghee or oil and cook till the dosas turn really brown in the underside.
* Leftover batter can be refrigerated and used the next day.
* Be mindful of the climate and grind early during winters as it will take time to ferment during cold weathers.
My 25th dosa on my Dosa Corner page!! And what’s better than this dosa, our very own Mushti Polo which I have grown up eating almost every week as a kid. This super soft dosa with raw mango chutney is a combination that brings back all the nostalgia of childhood (and how carefree and fun that was! 😍)
Though I never realized the value of how much my grandmother and mother tried to make us eat healthy then, I understand it very well now after becoming a mother. Guess that’s what is called “Life is a full circle!” (also, I remember my mother’s dialogue whenever she got angry ” You will know this after you become a mother in future 🤣🤣).
Yes, I truly understand now. 😂 All these traditional recipes are all that we need in our life to eat healthy. Dosas especially being fermented or probiotic food and very good for our body. Pair it with a chutney or sambar and it is a complete meal in itself.
Hope you all try this dosa. All amchis know this dosa. It is actually called Mushti dosa meaning all ingredients are added in fist measurement using hands (Mushti is fist in Konkani). I thank my Amma for sharing her recipe with me. ❤️ Happy and healthy cooking!
RECIPE:
Ingredients: { Makes about 8 dosas }
1 Cup Raw white rice ( I use any medium grain rice available here )
3 Tbsp Urad dal ( I use split ones )
1 Tbsp Methi / Fenugreek seeds
1/2 Cup thick or thin Poha / Beaten rice
1/2 Cup fresh or desiccated Coconut
Salt to taste
Ghee or oil to cook the dosa
Step by step recipe:
1. Take rice, Urad dal and Methi in a large bowl.
2. Wash well and soak in enough water for atleast 4 hours. Now drain the water and add to a mixer. Also add poha and coconut.
Note: I don’t wash poha as it’s really clean here. You can wash it in running water and then add if it has grains in it.
3. Add about 1 Cup of water along with salt and grind to a smooth paste. Pour into a large bowl.
4. Keep it in a warm place at room temperature for about 8 to 10 hours. Since it is winter season, you may need to ferment even upto 12 to 14 hours for the batter to ferment well.
5. Now heat a dosa pan and add a ladle of batter in the center of the pan. Do not spread this dosa. Cover and cook on medium flame adding oil or ghee till the surface cooks.
6. Remove and serve hot with a chutney of your choice.
Notes:
* I make Ambuli Chutney or Raw Mango chutney with this. Since we don’t get raw mangoes readily here, I use the ones leftover from pickle jars.
* Just grind three to four small mangoes from pickle jars (or about 1/4 Cup of fresh raw mango) with 1/2 Cup Coconut, 3 to 4 red chillies, Hing and salt with water to a smooth paste. This is a thick chutney.
* You can substitute Hing with 3 to 4 garlic cloves instead. I use Hing during fasting or Pooja days and garlic on other days.
* You can also use green chillies instead of red chillies.
* This dosa is a thick one and to be roasted only on one side on medium flame.
* I get many queries about the kind of rice I use. I just use raw white rice of any brand which is available here. Not basmati nor any idli/ dosa rice. Just medium grain white rice which we get from nearby supermarket.
* You can check all my 25 dosas on my Dosa Cornerpage.
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In my house, breakfast any day is either any variety of dosa/Idli or upma/poha. I make upma/ poha only on days when I have dosa batter handy for kids (they are HUGE dosa fans and for them breakfast means only bobbo or iddi {dosa/idli}). So, any new variety of dosa instantly grabs my attention and I have to try it out.
In one of the Konkani food groups that I am in, an amazing cook Anusha Mallya shares beautiful pictures of her dishes and I am always mesmerized specially by her dosa pictures. The dosas look so attractive that I had to try it as well. I saw that it had more rice than I regularly use and also had puffed rice in it which I found unique. So there I went as a dosa explorer (like Dora – the explorer, I could be Mitha – the dosa explorer 😅😅).
And imagine my excitement when it came out so well. Like magic, I could make it super crispy (the way my daughter likes it), medium crispy for my son and husband, soft ones for me (ek teer se teen nishaane! 😂) In all three ways, the dosa tasted amazing. It is definitely a keeper of a recipe. Thank you Anusha for your great recipe share! 🙏
Hope you all try and love it too. If nothing, a wonderful change from the regular breakfast. Do try with tomato chutney. They make a great combination. Happy and healthy cooking! ❤️
RECIPE:
Ingredients: { Makes about 25 dosas }
3 1/2 Cups Raw white rice or Idli rice or Dosa rice
1 Cup Urad dal (I use split ones)
2 tsp Methi or fenugreek seeds
1/2 Cup Bhel or puffed rice or Charmbure
Salt to taste
Step by step recipe:
1. Wash well and soak rice in atleast double the amount of water for atleast 4 hours. Wash well and soak the Urad dal along with Methi for atleast 4 hours. Now drain and add the Urad dal- Methi to the mixer.
2. Grind with about 3/4 Cup water to a smooth paste. Water amount depends on your mixer. Pour in a bowl. Now add the rice to the mixer along with puffed rice.
3. Grind the rice-puffed rice mixture to a smooth paste. It took me 3/4 Cup water to grind this too. Mix both the batters with hands adding salt.
4. Ferment the batter overnight or for atleast 8 hours.
Look at that well fermented batter 😍
5. Now heat a dosa pan and pour a ladle of batter onto it and spread into circle.
6. Cover and cook till dosa cooks. Add ghee while it cooks. Flip and cook for about half a minute.
* I use any variety of raw white rice available here for my dosas and idlis.
* Puffed rice gives it the crispy texture but also a softness if the dosa is made thick. If you don’t have puffed rice, substitute with equal amount of flattened rice or poha.
* If you like extra crispy dosa, cook till the underside turns really brown and looks like this.
* If you like soft dosas like set dosas, just pour a ladle and don’t spread much. Also cook only one side. It will turn out like this.
* Below, I have made the dosas medium crispy. So these dosas can be made in three ways which is the best part of this batter.
My husband is on vacation since two weeks now and has been looking out for new recipes to try for me. It has actually made my job easier as I no longer have to think what to cook (which is a huge task in itself 😅). He searches for unique recipes (his current hobby 😀) and sends it to me. I just have to make it (which I don’t mind at all as I love cooking ❤️)
So last week he sent me this recipe of Kharbas dosa which he found in a video. I was amazed as it did not need fermentation at all and even then turned out super crispy. It also came out so tasty that I had to share the recipe with all of you. 😍
Hope you all try and love this dosa too. Our dosa loving family could not get enough of it and I made it again today for them. Happy and healthy cooking! ❤️
RECIPE:
Recipe credits: jyoth youtube channel
Ingredients: {Gives about 12 to 14 dosas}
2 Cups Raw white rice or Idli rice (I use any variety of short grain white rice available here)
1 Cup Urad dal (I used split ones)
2 tsp Methi or Fenugreek seeds
2 tsp Peppercorns or to taste
2 Kashmiri long red chillies
Salt to taste
Ghee or oil to cook the dosa
Step by step recipe:
1. Wash well and soak the rice, Urad dal, Methi along with pepper corns and red chillies for atleast 4 hours.
2. After it gets soaked, drain water completely and add to the mixer jar along with salt.
3. Add about 1 to 1 1/2 Cups water and grind to a smooth paste. Pour into a bowl.
4. Now the batter is ready to make dosas. Heat a dosa pan and pour a ladle of the batter. Spread into a large circle. Cook till the surface looks cooked and the underside turns crispy adding ghee or oil in between..
5. Serve hot with a chutney of your choice.
Notes:
* Methi is a very important ingredient in this dosa as we are not fermenting it. Do not skip Methi.
* The amount of pepper is to taste. If you don’t like pepper, you can skip it but I suggest to add atleast 1 tsp of pepper and 1 red chilly for the great flavour.
* Since I am a huge fan of fermentation as it increases the nutritional value in manifold, I do ferment this dosa batter as well but it makes no change to the texture of the dosa. It is crisp even before fermentation. The taste is also the same. So I suggest if you have time, ferment it for few hours. Else it’s okay as this dosa really does not need fermentation.
* The chutney I make with this dosa is ginger chutney. Just grind coconut with green chillies, ginger and tamarind paste along with salt and water to a fine paste. Pour into a bowl and add little water to bring it to chutney consistency. Season with spluttered mustard seeds and curry leaves in coconut oil.
When I get some free time yet don’t want to sit with my phone, I read cookbooks. Reading them is a pleasure of it’s own and I forget the rest of the world and dive into the world of recipes. ❤️
On one such day, I saw a recipe of Kanchipuram idlis in the cookbook “Dakshin Bharat dishes” by Mrs Jaya V Shenoy which is a must have cookbook in every Konkani household. My grandmother and mother refer to the Kannada version of this book while I was lucky enough to be gifted the English version of it by my aunt, Chandriakka during my marriage. It has definitely been the best gift for me. Thank you akka. I always remember you when I read it. ❤️❤️
As I read the recipe for these idlis, I saw that it had baking soda as an ingredient which I try to avoid as much as possible. So I added the naturally fermenting ingredient, Methi which gives soft idlis and also increases the health quotient of the idlis.
The resultant were these super soft, spongy idlis with bites of cashews and chana dal. Also, they turn out so flavourful that you will keep craving for more. We loved it so much that I had to make them again within the week as we could not get enough of it.
These idlis are definitely a welcome change from the regular idlis and can be made occasionally when you are bored of the same old breakfast dishes. Hope you all try and love it like we did. Happy and healthy cooking!
RECIPE:
Ingredients: {Makes about 22 idlis}
1 Cup Raw white rice or Idli rice (I use any variety of small grain white rice available here)
1 Cup Urad dal (I use split ones)
1 tsp Methi or fenugreek seeds
1 Tbsp Chana dal (To be soaked and added into the batter after fermentation)
Salt to taste
For seasoning:
1 tsp Ghee
1/2 tsp Jeera or cumin seeds
6 to 8 broken cashews
A sprig of curry leaves
A pinch of pepper powder
1 to 2 green chillies
Step by step recipe:
1. Wash well and soak the Urad dal along with Methi in atleast twice the amount of water. Wash well and soak the rice separately. I soak both for atleast 4 hours. Once soaked, drain the water completely from it.
2. Grind Urad- Methi with 1 Cup water or as required to a smooth paste. (It took me 1 Cup water to grind it.) Remove into a large vessel.
3. Now grind the rice with little of the leftover Urad batter in the mixer to a little coarse paste (like rava consistency). I did not add additional water at all while grinding rice. Pour into the same bowl and mix both batters adding salt.
4. Ferment the batter overnight or for atleast 8 hours in a warm place.
5. While making idlis, add soaked Chana dal and also prepare the seasoning. Heat ghee in a pan. Add cumin seeds, cashews, pepper powder, curry leaves and green chillies. Fry till cashews turn light brown and add the seasoning to the batter.
Note: I usually soak the Chana dal in double the water for about an hour the previous night. Drain the water and refrigerate to add to the batter the next day. This saves soaking time in the morning.
6. Mix well. Pour into greased idli plates and steam for 20 mins or till done.
7. Enjoy with a chutney of your choice.
Notes:
* Grind the rice to rava consistency. If you grind it smooth, the texture of the idlis may not be as good.
* Methi seeds give these idlis a very soft texture. So don’t skip it.
* To save time in the morning, soak the Chana dal in enough water the previous night for an hour. Drain and refrigerate. Add to the fermented batter while making idlis.
* All ingredients in the seasoning give a good flavour to the idlis. So don’t skip it except green chillies which you can skip if serving small kids. My kids are fine with it though. I remove the chillies and give them.
* This chutney is Hing chutney with red chillies. I just grind coconut with dried kashmiri red chillies, Hing powder and tamarind paste with salt and little water to a smooth paste. Drizzle coconut oil on top or season it with mustard seeds and curry leaves. I don’t season most of my chutneys as my daughter does not like mustard seeds.
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Join me in my journey with a foodie husband and hungry kiddos while I make them eat healthy!
Healthy cooking with Mitha 