Aval (Poha) Dosa
- 1.Raw Rice- 2 ½ cups
- 2. Poha (thick variety) 1 cup
- 3. Laban up (Buttermilk/ Mooru)- 2 small pkt or 3 glass of buttermilk
- 4. Uluva (fenugreek-Methi) – ½ table spoon
- 5. Salt to taste.
- Wash the raw rice, poha, fenugreek (uluva) and drain the water.
- Place it in a clean vessel and add to it 2 labanup packet or 3 glass of buttermilk and mix well. Cover this vessel with a lid. No need to add water.
- This mixture should be kept around 48 hrs. Just shake it up in between.
- After 48 hrs, grind this mixture along with required salt. Let it rest for 1 hrs. We will notice the batter will nicely ferment and rise. If the batter is too thick add little water. This batter will be thicker than normal dosa batter and more like Idli batter.
- Heat a dosa griddle (tava) take the batter in a ladle and spread the batter into a medium size thick dosa with a light hand as we need sponge consistency dosa. As we pour the batter, we can notice a lot of pores appearing on the dosa. Add a tsp of oil on top and rim of the dosa.
- Cover this dosa with a lid and let it cook in slow fire.
- We need not flip the dosa or press the dosa. The Bottom side of the dosa will become nice light brown colour. It looks like a sponge with lot of big and small pores.
- You can put urad dal chutney (Melaga podi )powder over it with little oil and have this dosa or with any chutney/ Sambar.
- Preparation Method
1. Other than laban no water is to be added.
Vella Appam and Kadala Curry
- 1. Raw Rice – 3 cups
- 2. Coconut grated – 1 ½ cup
- 3. Coconut Powder (optional) – ½ cup
- 4. Semolina (Rava) – 3 table spoon
- 5. Yeast -1/2 tsp
- 6. Sugar – 1 -2 table spoon
- 7. Salt – To taste.
- 1. Wash and soak the raw rice for4-5 hrs.
- 2. Grind it along with rice and coconut.
- 3. Take a pan and 1 cup of water and add semolina and cook it. Stir well so that no lumps are formed. It should be a batter consistency and do not thicken it. Once cooked remove from stove and let it cool. Add it to the Rice and coconut batter.
- 4. In a small bowl add 3-4 table spoon of warm water and sugar. Mix yeast to it and let it rise. Once it rise add it to the batter and mix salt as per taste and let it ferment for 6-8 hours in a warm place.
Tip: 1. You can use fermented Coconut water ( Add 1 tsp of sugar to coconut water and leave it to ferment overnight) add this juice to the appam batter.
2. Instead of Semolina paste you can take few table spoon of the rise pasted from grinded rice and cook it with water and add to the batter.
- 1. Kadala – (Black gram, Kala chana) – 1 cup
- 2. Onions – 2 Nos- sliced
- 3. Ginger – ½ inch piece- Julienned
- 4. Green Chilli – 3 Nos sliced
- 5. Tomato -1 No (optional)
- 6. Curry leaves – 2 stalk
- 7. Chilli Powder – ½ tsp
- 8. Turmeric -½ tsp
- 9. Cloves -3 -4 nos
- 10. Cinnamon – 2 Pieces
- 11. Cardamom – 3 Nos
- 12. Coconut grated – ½ cup
- 13. Cheria Ulli ( Shallots) – 3-4 Nos
- 14. Pepper – ½ tsp
- 15. Coriander Powder – 1 table spoon
- 16. Salt to taste.
- 17. Coconut Oil – 2 table spoon
- 18. Coconut Bite size pieces- 2 table spoon
- 19. Water – 3 cups
- 1. Soak the kadala over night and cook along with 3 cups water, turmeric powder, chilli powder, cloves, cardamom and cinnamon and salt in a cooker for 2-3 whistles
- 2. Heat a pan add 2 tsp of oil and roast the coconut, pepper, shallots, little curry leaves. When the coconut turns golden brown add coriander powder and let it roast for few minutes in a low flame. Take care not to burn the masala. If you need more spicy, add 1- 2 red chilli while roasting. Grind it to a smooth paste.
- 3. Take another pan add the remaining coconut oil, add the coconut pieces and roast till it is golden brown colour.
- 4. Add the onion, ginger, green chilli, curry leaves and sauté it till the onions become light pink colour.
- 5. Add tomatoes and the cooked kadala along with water and salt if required. Cover it with a lid and cook it.
- 6. Lastly add the paste and let the curry boil for few minutes. Add water if you need more gravy.
- 7. Serve it with appam, dosa or puttu.
Dosa and Coconut chutney
- 1. Raw Rice – 2 cups
- 2. Boiled Rice (Matta) – 2 cups
- 3. Urad Dal – 2 cups
- 4. Fenugreek seeds (uluva) – 2 tsp
- 5. Oil as required ( mix equal amount of ghee and sesame oil)
- 5. Salt to taste
- 1. Wash and soak the rice, urad dal and uluva seed in enough water for 6-8 hrs
- 2. Grind it into a batter of smooth yet grainy consistency, add salt and leave it to ferment overnight or for
8 hrs. To check the consistency, dip a spoon into the batter, the batter will coat the spoon thickly.
- 3. Take a pan place it on the stove, coat the pan think film of oil with the help of paper towel and heat the pan to medium heat, sprinkle the pan with little water and clean out with a paper towel. The pan is ready to prepare dosa.
- 4. Take a ladle of batter and put it on to the centre of pan and spread the batter in a circular motion roughly
about 8-9 inches thin circle.
- 5. Take a spoon of oil and drizzle the oil over the surface and at the edges of the dosa. If you need a thin crispy dosa, take spatula and press the dosa and let it cook in low heat. Flip the dosa once the upper surface is cooked.
- 6. When the other side get cooked, you can fold in a semi-circle .
- 7. Repeat with the remaining batter to make more dosas and serve it on a plate with chutney or sambar.
- 1. Grated coconut- 1 cup
- 2. Red Chilly- Dry Roasted – 3-Nos
- 3. Shallots – 3 Nos
- 4. Curry leaves- 1 stalk
- 5. Salt to taste
- 6. Water- ½ cupTempering : ½ tsp Mustard seeds, 1 red chilli, curry leaves, 1 tbs of cooking oil.
- 1. Grind coconut, red chilli, shallots and curry leaves along with little water to make smooth paste.
- 2. Add salt to taste and mix well.
- 3. Temper chutney with mustard, red chilli, curry leaves in 1 table spoon of oil. ( You can omit this step if you are health conscious)