MORINGA DOSAS WITH MORINGA CHUTNEY

Try out the healthy South Indian breakfast of Moringa dosas with moringa chutney. A delightful and healthy option and a nice way of incorporating these nutritious greens in your daily diet.

Ingredients for Moringa Dosas Dosa Batter ... 2 cups or as needed Moringa leaves ... 1 cup Oil or ghee .......... to make dosas Ingredients for Moringa Chutney: Moringa leaves .... 1 cup Roasted gram ..... 1/4 cup Grated coconut ... 3 tbsps

Tamarind juice .... 1 or 2 tbsps (as you prefer) Green chillies ..... 1 or 2 Ginger ............... 1 small piece Salt ................. as needed Ingredients for tempering: Mustard seeds ... 1/2 tsp Cumin seeds ..... 1/2 tsp Asafoetida ............ 1 pinch Curry leaves ....... few Red chilli ................1 Oil ...................... 1 tbsp

Method:

Let's make the chutney first:

1. Transfer the moringa leaves into a pan and cook them with half cup water.

2. Cook them for few minutes until the water dries up.

3. Remove them in a bowl and let them cool.

4. Now put all the ingredients listed under the chutney column into a grinding jar.

5. Grind the chutney. You will not need to add any water as there is enough liquid content in the boiled moringa leaves and we have added tamarind juice too.

6. Check the salt and remove the chutney into a bowl.

7. Heat the oil for tempering in a small pan.

8. Add the tempering ingredients mentioned in the list and allow them to crackle.

9. Stir them into the chutney.

For Making Dosas:

1. Take dosa batter as required.

2. Wash the moringa leaves and chop them a bit.

3. Now the ratio of the batter and leaves can be 2 :1 or 3 :1 as you prefer.

4. Mix the leaves well into the batter.

5. Heat a tawa / griddle and make dosas.

6. Drizzle some oil or ghee and flip them until done.

7. Serve them with moringa chutney.

Check out the video

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PESARETTU / UPMA PESARETTU / GREEN GRAM DOSA / ANDHRA PESARETTU

Pesarettu is a popular breakfast dish from Andhra Pradesh. It is made with green moong dal batter  and does not require any fermenting. You may add a little rice flour to make thinner and crispier pesarettu. What makes this dosa different from the rest is that it is served with upma filling and not the potato masala. Allam pachadi (ginger chutney) goes well with this. It is a very healthy and filling breakfast.

Ingredients:
Green moong dal or whole moong... 1 cup
Rice flour ...................................... 2 tbsps
Cumin seeds .................................. 1/2 tsp
Green chillies ................................ 1 or 2
Ginger .......................................... 1 tsp
Coriander leaves ........................... 2 tbsps
Salt ....................................... ....... to taste
Oil ............................................... as needed to fry the pesarettu.

Method:

Soak the moong dal for 4-5 hours.

Grind it to a coarse batter adding green chillies, ginger, cumin seeds, coriander leaves, salt and water as needed.

Remove it in a bowl and mix the rice flour.

Mix it well to avoid any lumps.

Spread a ladleful of batter on a medium hot griddle. Spoon a little ghee or oil for roasting.

Spread upma on it. You may sprinkle a little podi if you like

Serve with chutney.










To make Upma:

Ingredients:
Semolina ...... 1 cup
Onion ............ 1 small (finely chopped)
Green chillies ....1-2
Ginger (grated) ..... 1 tsp.
Mustard seeds .....1 tsp.
Cumin seeds ......... 1 tsp.
Dry red chillies .... 2
Asafoetida ..... a pinch
Curry leaves .... 1 sprig
Salt .... ...... to taste
Oil ................ 2-3 tbsps.
Ghee ...1 tbsp.
Cashewnuts .... 6-8

Method:
1. Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, red chillies and curry leaves.
2. Now add the onion, green chillies and ginger. Saute for a few minutes
3. Add the semolina and salt. Stir for 4-5 minutes.
4. Boil two and half cups water and add to the semolina stirring continuously to avoid lumps.
5. Add a spoonful of ghee in the finishing stages for extra taste and texture.
6. Garnish with fried cashew nuts.

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DOZZA ( Pizza Dosa)

Pizza is a very popular Italian dish loved by everyone especially kids. These days we have so many fusion pizzas made with rotis, naans, parathas, bhakris, as a base. One such variation is Dozza made with dosa batter. We can use any toppings of our choice.

Ingredients:
For Dosa Batter:
Urad dal .... 1 cup
Rice ........... 3 cups
Methi seeds .... 1 tsp.
Baking soda ... a pinch
Salt ... to taste

For the Sauce:
Tomatoes ... 1-2
Garlic ......... 1 tbsp
Chilli sauce .. 1 tbsp
Tomato ketchup .. 1 tsp
Oregano / basil ... 1 tsp
Salt ........... to taste
Olive oil .... 2 tbsps

For the Topping:
Capsicums ... Red, Yellow and Green chopped
Pizza seasoning ... as needed
Cheese ....... grated
Cherry Tomatoes... few
Olives ................ few (optional)
Oil .......... to make dosas (as needed)

Method:

Soak the rice and dal for few hours. Grind them to a smooth paste adding a little salt. Set it aside to ferment.

To make the pizza sauce heat oil in a pan and saute the garlic. Add the blanched and chopped tomatoes and simmer to cook. Add the sauces and tempering. Set aside to cool.

Make thick dosas by spreading a ladleful of batter on a hot griddle.

Spoon a little oil and fry both sides lightly.

Place a dosa in a greased baking tray.

Spread the pizza sauce evenly on it.

Spread the finely chopped toppings.g

Spread grated cheese and sprinkle pizza seasoning. Garnish with few cherry tomatoes or olives.

Bake it in the oven until the cheese is melted. Serve hot.

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TRICOLOURED DOSAS (Independence Day Special)

Here is a healthy breakfast menu for Independence day.. Make tri-coloured dosas by adding carrot and spinach for the saffron and green colour.

Ingredients:
 Urad dal .... 1 cup
 Rice ........... 3 cups
Methi seeds .... 1 tsp.
 Baking soda ... a pinch
 Salt ... to taste
 Oil.....as needed to fry dosas
Spinach ............ 2 cups
Carrots grated ... 1 cup

Method:
1. Soak dal and rice separately for at least 5-6 hours.Add methi seeds while soaking.
2. Grind them separately adding enough water to a smooth batter.
3.Mix them well, adding salt and leave to ferment preferably over night.
4. Chop the spinach and boil adding a little salt and water.
5. Allow it to cool and blend it to a smooth and thick paste.
6. In a pan saute the grated carrots lightly with 1 tsp of oil and little salt. Grind it to a smooth paste.
7. Now take a little portion of the fermented batter as needed in two bowls.
8. Add blended spinach puree in one bowl and carrot paste in the other.
9. Use plain batter for making white dosas.
10. Pour a ladleful of batter on the tawa and spread it with the back of the ladle.
11. Spoon a little ghee to make dosa. Repeat with the other coloured batter.
12. Serve with chutney / sambar.

See Coconut Chutney recipe - HERE
See Groundnut Chutney recipe .... HERE
See Sambar recipe ................. HERE
See Potato Masala recipe ....... HERE

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ADAI / RICE AND MIXED LENTILS DOSA

This is one of the dosa varieties made with rice and mixed lentils. In addition to these some spices like pepper corns, dried red chillies, cumin seeds, asafoetida, fresh ginger and curry leaves are added while grinding the batter. These make the adai very flavourful. You can make them plain or with the addition of finely chopped onions to the ground batter. It is usually served for breakfast with chutney and avial. I prefer eating it for lunch as it is quite filling and heavy.

Ingredients:
Rice ..................... 1 cup
Urad dal ............. 1/8 cup
Toor dal ............  1/8 cup
Moong dal ........ 1/8 cup
Chana dal .......... 1/8 cup
Ginger ............ 1 tsp (grated)
Curry leaves .... 1 sprig
Fenugreek seeds .. 1/4 tsp
Pepper corns .... 8
Dry red chillies .. 1 or 2 (optional)
Cumin seeds ....... 1/4 tsp
Asafoetida ......... 2  pinches
Turmeric powder ... 1/8 tsp
Salt ........................ to taste
Finely chopped onions ... Optional (for adding to the batter)
You may also add some greens if you like.
Oil or ghee .... to make dosas.

Method:
1. Soak all the ingredients (except asafoetida, turmeric and salt) for 6-7 hours.
2. Wash them and grind to make a batter of pouring consistency.
3. Add salt, asafoetida and turmeric powder. Let the batter ferment for 5-6 hours. It takes more time in winter.
4. Heat a griddle and pour some batter with the help of a ladle and spread the adai.
5. Spoon a little oil or ghee to make them crisp.
6. If you are adding greens or chopped onion you can add to the batter before making them.

Check out the Avial recipe - HERE
Check out the Chutney Recipe - HERE

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POHA DOSA / ATUKULA DOSA / AVAL DOSA

South Indian Cuisine has a variety of breakfast recipes and dosa is the most popular one among all. Dosa can be prepared in so many variations, flavours, toppings etc etc...the list can be endless as these days people come up with such innovative ideas.
Today I have prepared the Poha Dosa. Flattened rice or poha is soaked and added while grinding the batter. This dosa is porous in texture and is slightly thicker than the normal one and hence it is nicknamed as Sponge Dosa  This goes well with non veg curries, kurma or it can also be served with the usual chutney and sambar.

Ingredients:
Raw rice .... 1 cup
Urad dal .... 1/2 cup
Poha ........... 3/4 cup
Yogurt ....... 2 tbsps
Salt .......... to taste
Oil or ghee ... to make dosas
Baking soda .. 1 pinch (optional) use only if the batter is not fermented properly.

Method:

1. Soak the Rice, urad dal for 4-5 hours.

2. Run the poha under water in a strainer and set them aside. They will puff up in a few minutes. You can sprinkle some water again to keep them moist.

3. Grind these into a smooth batter adding salt, yogurt and water as needed.

4. Allow the batter to ferment for 6-7 hours. In winters keep it overnight. If it has not fermented well add a pinch of baking soda.

5. Heat a dosa griddle and pour the batter with a ladle.Spread it into a thicker dosa like uttappam

.
6. Place a lid over it.

7.The steam will make the dosa spongy and porous. Uncover and spoon a little ghee or oil.

8. You may roast only one side or both as you prefer. Serve with Sambar / Chutney / Kurma







Click to see the recipes :

Sambar ----- HERE

Coconut Chutney ----- HERE

Vegetable Kurma ---- HERE

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