Sada Dosa (South Indian Recipe)

Dosa, a crisp and thin crepe made of rice and urad dal batter, is an extremely popular dish in south India. Making a homemade dosa involves three simple stages with the batter: soaking, grinding and fermenting. You may make different kinds of dosas with the same batter. For example, a masala dosa, mysore masala dosa, paper dosa, cheese dosa, paneer dosa etc. You can do numerous dosa variations by using few simple additional ingredients.

Soaking time: 4 hours
Fermentation time: 6 to 7 hours
Prep time:  15 Minutes
Cooking time: 30 to 35 minutes
Servings: 4

Ingredients:

• 1-1/2 cups parboiled rice
• 1/2 cup urad dal (split black urad dal)
• 1 teaspoon fenugreek seeds
• Oil and ghee for frying
• Salt to taste

Directions:

1. Soak urad dal and fenugreek seeds in water for 4 hours and then drain. At the same time, soak  rice in water for 4 hours and then drain.
2. Blend the urad dal and fenugreek seeds together in a mixer until you have a smooth paste-like consistency. Add water little by little, as required.
3. Blend the rice in a mixer adding a little water, as required.
4. Combine both pastes together in a bowl, cover it and keep aside to ferment (6 to 7 hours).
5. Once the batter is fermented, add salt to the batter and mix it well. Thin with water, if necessary, before proceeding.
6. To make the dosas, set a griddle or cast iron skillet over medium heat and brush with 1 teaspoon of oil.
7. Ladle 1/4 cup batter in the center of griddle, using the bottom of ladle, and quickly spread the batter outward in a circular motion to a diameter of about 7 to 8 inches. Drizzle oil or ghee over the top.
8. Leave the dosa batter to brown gradually until the outer edges begin to look dry. Cook on one side only. With a spatula, carefully loosen the dosa from the griddle. The bottom should be crisp and browned.
9. Continue making dosas, one at a time.
10. Serve hot with coconut chutney, sambar and aloo bhaji on the side.

Check out the recipes for Coconut Chutney, Sambar and Aloo Bhaji on my blog!

Dosa with chutney, aloo Bhaji and sambar:

Sada dosa

Badshahi Khichdi

Khichdi, a dal and rice medley cooked with spices is a simply, yet cozy, meal - great during the winter. Badshah khichdi, literally translated to mean a king's version, is the same khichdi, but cooked with layered cabbage and vegetables similar to lasagna. While this recipe involves a lot of ingredients, it is rather simple and much may be done while the rice and dal are cooking. I learned this dish from one of my friends (Vandana). You may eat this khichdi as it is or it may be served with yogurt. Enjoy!

Prep Time: 15 minutes
Cooking Time: 45 minutes
Servings: 4

Ingredients:

For Khichdi:

• 3/4 cup toovar dal
• 3/4 cup rice
• 3 tablespoons ghee
• 1/4 teaspoon turmeric powder
• Salt to taste

For Cabbage Vegetable:

• 8 cups cabbage
• 2 teaspoon green chili paste
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon dhanajeera powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing (asafoetida)
• 2 tablespoons oil

For Mixed Vegetables:

• 4 cups frozen mixed vegetables (or you may get fresh vegetables: corn, green peas, carrots and string green beans)
• 2 teaspoons green chili paste
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon dhanajeera powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing (asafoetida)
• 2 tablespoons oil

For Tempering the Khichdi:

• 1 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing

Garnishing:

• Fresh green coriander leaves, chopped
• 4-5 green chilies cut into pieces about 1-1/2 inch long and fried

Directions:

1. Clean, wash and soak the rice and toovar dal in water for 15 minutes. Drain and keep aside.
2. In a pressure cooker, add dal, rice, salt, turmeric powder, ghee and about 3 cups of hot water. Mix well and pressure cook for 4 whistles. (Allow the pressurized steam to escape before opening the lid)
3. In the mean time, prepare the vegetables while the khichdi is cooking. For the cabbage, heat oil in pan and add mustard seeds. When they start crackling, add cumin seeds and hing. Then, add the cabbage, all the spices except salt, chili and ginger paste. Mix it well and when the cabbage is half cooked, add salt to it and mix. Do not overcook the cabbage so as to keep it a little crunchy.
4. For the mixed vegetables, follow the same procedure as #3. Heat oil in a pan and add mustard seeds. When they start crackling, add cumin seeds and hing. Then, add the mixed vegetables, all the spices except salt, green chili and ginger paste. Mix it well and when vegetables are half cooked, add salt to it, continue to mix and cook.
5. In a pan with oil, fry the green chilis with a sprinkle of salt and dhanajeera powder and mix.
6. Now, to assemble the dish I used a fluted bakeware mold. If you don't have one, you may assemble it in any transparent dish or bowl. First, grease the mold. Then, make the first layer of cabbage (1/2 of the portion). Second, a mixed vegetable layer (1/2 of the portion). Third, a 1/2 layer portion of khichdi. Repeat the same procedure again for layers four to six. 
7. In a small pan, heat ghee. Then, add mustard seeds and when they start to crackle, add cumin seeds and hing. Pour the tempering onto the khichdi. Press with a spatula.
8. Lastly, put a plate on top of the mold and flip it over so the plate is on the bottom. Remove the mold and serve hot with green chilies and yogurt or raita!!! Enjoy!

Mold

Amritsari Kulcha

A delicious brunch of Amritsari kulcha is a popular dish amongst people in northern part of India. I was in Amritsar, Punjab last year and during my stay I had kulcha with raita or yogurt everyday! I didn't have any curry with it, but you may for a fuller meal. If so, you may eat with chole or dal makhani. You may easily prepare these delicious kulchas and enjoy them at home at any time. Here is a straight-from-Punjab recipe for Amritsari kulchas!

Prep Time: 1 hour
Cooking time: 30 minutes
Servings: 4 (8 kulchas)

Ingredients:

For the dough:

• 4 cups all purpose flour (maida)
• 3/4 cup plain yogurt
• 1 teaspoon baking soda
• 9 teaspoons ghee
• Salt to taste

For the filling:

• 2 large potatoes, boiled and grated
• 3 green chilis, chopped
• 1-1/2 teaspoons ginger, grated
• 1 teaspoon lime juice
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoon coarsely ground coriander seeds
• 1-1/2 teaspoons red chili powder
• 1/4 cup fresh coriander leaves, chopped

Directions:

1. Mix the all purpose flour (maida) with salt, baking soda, ghee, and yogurt. Use a little water, if needed, to make the dough softer.
2. Put the dough on a clean surface and knead well. Initially, if the dough feels sticky, do not worry as you work the dough it tends to get less sticky. Make 8 soft balls with the well kneaded dough and set aside covered for 30 to 40 minutes.
3. Boil 2 large potatoes, cool and peel them. Grate the potatoes, add salt, lime juice, chopped green chilies, grated ginger and garam masala. Mix it well and keep aside.
4. Grease the dough with some ghee and flatten it. Or, use a rolling pin, roll the dough to a 3 to 4 inch diameter.
5. Place the potato filling (1/8 part) on the dough and bring the sides together. Press them well to join it in the middle. Make a smooth ball and use your fingers to flatten it gently or use a rolling pin. Roll the dough to form an even 5 to 6 inch diameter kulcha. Follow the same procedure for rest of the dough and filling.
6. Sprinkle some ground coriander seeds and press them in well, Also, sprinkle some coriander leaves and red chili powder.
7. Preheat the oven to 500F degrees. I used a pizza tray for baking the kulcha, but you may use a similar baking tray or pan appropriately sized. Gently place each kulcha on the baking tray and put in the oven. Bake the kulchas for 5 to 6 minutes or until they turn golden brown. Cooking them on high heat makes the kulchas cook evenly while remaining soft. Slow baking will make them hard and crisp.
8. Remove when done and apply some ghee.
9. Serve with any curries (i.e. chole) or just chilled yogurt or raita.

Bake it in a pizza tray

Doodhi Na Paratha/ Lauki ka Paratha

Stuffed with grated doodhi/ lauki/ calabash/ bottle gourd (it goes by many names), this paratha tastes better when served with raita or aloo vegetable curry. Doodhi paratha is another healthy and delicioud flat bread recipe. I hope you enjoy it!

Prep Time: 15 minutes
Cooking Time: 30 to 35 minutes
Servings: 4 (8 parathas)

Ingredients:

For the Stuffing:

• 3 cups doodhi, grated
• 2 teaspoon dry amchur powder
• 1 teaspoon garam masala
• 1 teaspoon green chilli chopped
• 4 tablespoon chopped coriander leaves
• 1/2 teaspoon minced ginger
• Salt to taste

For the Dough:

• 2 cups whole wheat flower
• Salt to taste
• oil for cooking

Directions:

1. First, add salt to the grated doodhi and leave it on the side for ten minutes. Then, transfer the doodhi to a cloth and squeeze out the excess water.
2. Transfer the doodhi to a bowl, add all the above mentioned ingredients under stuffing and mix it well.
3. Next, combine the wheat flour and salt in a bowl. Mix well and knead into a soft dough using enough water. Make eight round balls.
4. Roll the dough into a circle 4 inches in diameter. Place the stuffing in the center and bring the edges together at the center to seal tightly.
5. Roll it out again into a circle 6 inches in diameter using little flour.
6. Heat the tava or pan on medium heat and cook each paratha, using a little oil, until golden brown spots appear on both sides.
7. Repeat the procedure with rest of the balls.
8. Serve hot with raita (yogurt) or potato vegetable curry.

Inside Out Pav Vada

Pav vada is an Indian burger with filling made by deep frying a potato patty, mixed with assorted spices, in gram flour batter. I've tried a little different version of making pav vada in this recipe. Instead of bread on the outside, I've put bread inside the potato stuffing. Everything is same as you would normally make it. It's just a different way to serve pav vada. This dish is great as a party starter/ appetizer. The best part? No bread crumbs! It's tasty and delicious. Enjoy!

Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4 (makes 12 vada)

Ingredients:

• 3 medium size potatoes (boiled, peeled and mashed)
• 3 green chili, chopped
• 1 teaspoon garlic, chopped
• 1/2 teaspoon ginger, chopped
• 1/4 teaspoon turmeric powder
• Pinch of garam masala
• 1 tablespoon fresh lemon juice 
• Pinch of sugar
• Pinch of hing
• 1/4 cup fresh coriander leaves, chopped
• 1 tablspoon oil
• Salt to taste
• 6 green chili, fried
• Dry red garlic chutney
• 6 slices of bread
• Oil for deep frying

For the Outer Covering:

• 3/4 cup besan/gram flour
• 1 tablespoon rice flour
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon dhanajeera powder
• Pinch of hing
• A pinch of baking soda
• Salt to taste

Directions:

1. In a mortar and pestle, pound the green chilis, ginger and garlic.
2. On a pan, heat oil and add hing, the pounded mixture, turmeric powder, garam masala and sauté for a few seconds. Then, add the mashed potatoes, salt and mix well. Add green coriander leaves, lemon juice, pinch of sugar and continue to mix well. 
3. Remove from the stove and cool. Divide the mixture into twelve equal portions. Next, on a chopping board, cut the slices of the bread into four squares. Take two of the squares, apply dry garlic chutney in between two squares and cover the bread with aloo stuffing. Prepare each of the balls in the same way.
4. For the outer covering, combine all the aforementioned ingredients in a bowl and make a batter using water. (approx. 1/3 cup of water)
5. Dip each potato ball into the batter and allow it to coat the ball well.
6. Heat oil in a kadai and deep fry each ball in hot oil until it is golden brown. Drain on absorbent paper and keep aside. 
7. Serve hot with fried green chili and dry red garlic chutney.

Baby Potatoes in Yogurt Gravy

I learned this recipe from my sister-in-law, Savita, back in India thirty five years ago. At the time, I was newly married. Once in a while, when I make this dish, my husband, who is very fond of aloo (potatoes), really enjoys it! This is one of the various aloo dishes I make for him when he's craving potatoes. Today, I am sharing this simple family recipe of baby aloo in yogurt gravy with you.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients:

• 12 pc. baby potatoes, boiled and peeled
• 1 medium size onion, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 1/2 tablespoon green chili, chopped
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 tablespoon red chili powder (adjust heat level according to your taste)
• 3/4 tablespoon dhanajaeera powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Pinch of hing (asofetida)
• 2 to 3 dry red chilis
• Salt to taste
• 2 tablespoon oil
• 1/4 cup green coriander leaves, chopped
• 2 cups yogurt

Directions:

1. Boil the potatoes, remove the skin and keep aside. Lightly pierce the potatoes with a fork.
2. Heat oil in a pan/kadai, add mustard seeds and cumin seeds. When they start to crackle, add dry red chili and hing. 
3. Add chopped ginger, garlic and green chili. Sauté for thirty seconds. Add all the spices and sauté for an additional 30 seconds. Make sure you don't burn the mixture.
4. Add yogurt and stir continuously. When it starts to boil, add the baby potatoes. Cook for another 2 to 3 minutes, turn off the stove and cover the vegetables for five minutes. The dish is now ready to serve.
5. Garnish with fresh green coriander leaves.
6. Serve hot with roti and/or rice.

Pav Bhaji in a Cone

Pav bhaji is traditionally served with bread as a main course meal. Here I've tried to create the same combination a different way to serve it as an appetizer. I made a cone from all purpose flour dough, baked it and filled it up with traditional bhaji. It came out very handy to serve and quite tasty too. You may also serve the cone with different kinds of fillings. For example, potato stuffing, chiili paneer stuffing, falafal stuffing etc. You may use your own imagination and create a whole new dish. So cook some bhaji, relax and enjoy this version of serving the bhaji in a cone.

For The Cone:

Prep Time: 10 minutes
Cooking time: 45 minutes (includes 30 minutes of flour rising time)
Servings: 4 (for 8 cones)

Ingredients:

• 2 cups all purpose flour
• 3/4 teaspoon sugar
• 2 teaspoon Eno (fruit salt)
• Salt to taste
• Milk as required (to make the dough)
• 2 tablespoons butter (for applying on the cones)

For the Pav Bhaji:

Prep time: 15 minutes

Cooking time: 20 minutes

Servings: 4 

Ingredients : (to make 8 cones)

• 1 idaho potato (boiled, peeled and mashed)
• 1 tablespoon boiled green peas (mashed)
• 1 small onion, chopped
• 1 tablespoon chopped green capcicum
• 2 plum tomatoes, diced
• 1 teaspoon pav bhaji masala
• 1-1/2 tablespoons oil
• 2 tablespoons butter
• Salt to taste

Chiili Garlic Paste:

• 3 cloves garlic
• 1 green chilli
• 1-1/2 teaspoon red chilli powder
• 1/8 teaspoon dhanajeera powder
• 1 teaspoon green coriander leaves, chopped
• Salt to taste

Directions for the cone:

1. Combine all the ingredients for the dough in a deep bowl and knead to a soft consistency using  milk, as required. Keep the dough aside for at least a 1/2 hour to allow it to rise.
2. Divide the dough into 2 equal portions. Roll one portion of flour dough into an oblong shape (approx. 8" x 5").
3. Cut the rolled dough vertically into four equal strips using a sharp knife. Take a strip and wet it with a little water evenly on one surface. Wrap the strip with the watered side facing in and swirl it while slightly overlapping it on an aluminium cone shaped mould (see the picture below).
4. Repeat with the second portion to make the 8 cones. Apply a little melted butter on the dough on all the sides once wrapped.
5. Preheat the oven on 325 degrees.
6. Place the mould on a baking sheet and bake until it gets golden brown. Take out from the oven and let it cool.

Directions for the bhaji:

1. First, to make the chili paste, add every thing listed in a food processor and blend. Then, add a little water to get a paste consistency and keep aside.
2. Heat the butter and oil in a large pan or kadai.
3. Add the onions, a little salt and saute for a five minutes while stirring occasionally. Once the onions are translucent, add the green capsicum and mashed green peas. Saute for an additional 2 minutes.
4. Add the tomatoes and cook for 4 to 5 minutes. Mash well using a potato masher.
5. Add boiled potatoes, mix well and cook for an additional 3 minutes. Then, add 1/2 cup of water and cook for 2 more minutes while mashing it.
6. Add the red garlic chili paste, to taste and desired spice level, pav bhaji masala and salt (add very little salt as there is already salt in the garlic paste). Cook for 2 to 3 minutes.
7. The bhaji is now ready to serve. Garnish it with green coriander leaves. 
8. Top the bhaji with butter (optional).
9. Prepare the bhaji in advance so you may serve it with warm bread cone.

Pav bhaji in cone:

Bread cone:

Aluminum mould: