Tag: dosa

Roast varieties

Vishalvalli-Chettinad CookbookLeave a comment

Roast Varieties:

Varieties of roast mouth watering by its title. Everybody likes to have roast, it is an incomparable and flavorsome dish. No need to make side dish is another advantage of this roast. Crispy and crunchy Onion roast and Podi roast, Crispy, creamy Cheese roast, Crispy and caramelized sugar and nuts roast, Crispy and aromatic Ghee roast, awesome breakfast.

Note:

1.  Dosa batter should not be more watery or too thick like idly batter.

2.  Add a teaspoon of methi seeds along with urad while soaking for dosa batter, this helps to make more crispy roast and golden brown in colour,

3. Grind smoothly to make thin dosa.

Do not ferment for a long time.

Method to prepare:

Cheese – 1 1/2 tbsp (mozerella)

Oil -1 tsp to smear around the roast

Chopped onion and coriander leaves can be mixed with cheese, to make it more flavourful.

Heat pan, take a ladle full of dosa batter pour it in the center of the hot pan and spread it into a circular motion as much thin as you can.

Sprinkle cheese  on the thin dosa , smear some oil around the dosa, cook until it gets slightly golden brown around fold it to a semi circle gently.

Toast it on both the sides by pressing on it. Cheese roast is ready.

Cheese Roast
Cheese Roast

Onion Roast:

Finely chopped Onion 2 tbsp

Oil 1 1/2 tsp

Heat pan, take a ladle full of dosa batter pour it in the center of the hot pan and spread it into a circular motion as much thin as you can.

Sprinkle chopped Onion on the thin dosa press it slightly and gently, such that onion sticks on the dosa well, smear some oil around, cook until it gets slightly golden brown around, fold it to a semi-circle gently.

Toast it on both the sides by pressing on it. Onion roast is ready.

Onion Roast
Onion Roast

Podi Roast:

Idly Podi 1 tbsp

Oil to smear around 2 tsp

Heat pan, take a ladle full of dosa batter pour it in the center of the hot pan and spread it into a circular motion as much thin as you can.

Sprinkle Podi on the thin dosa as soon as you made dosa on the pan , smear some oil around, cook until it gets slightly golden brown around, fold it to a semi-circle gently.

Toast it on both the sides by pressing on it. Podi roast is ready.

Podi Roast
 Podi Roast

Ghee Roast:

Ghee 1 tbsp

Heat pan, take a ladle full of dosa batter pour it in the center of the hot pan and spread it into a circular motion as much thin as you can.

Smear some ghee around, cook until it gets slightly golden brown around.

Toast it on both the sides by adding rest of the ghee. Ghee roast is ready.

Ghee roast
Ghee roast

Sugar Roast:

Ghee 2 tsp

Sugar-2 1/2 tsp

Chopped nuts 2 tsp

Method:

Heat pan, take a ladle full of dosa batter pour it in the center of the hot pan and spread it into a circular motion as much thin as you can.

Sprinkle sugar and nuts on it such that it spreads evenly on the thin dosa, smear some oil around, cook until it gets slightly golden brown around, fold it to a semi-circle gently.

Toast it on both the sides by pressing on it. Sugar and nuts roast is ready.

Sugar roast gets brown fast so be carefull do not heat pan in high flame.

 

 

 

 

Advertisements

Multi grain roast

Vishalvalli-Chettinad CookbookLeave a comment

Multi grain roast:

Multi grains are becoming famous among sweet and karam recipes. Versatile recipes can be prepared with these multi millets. Dosa is a very easy, simple and delicious dish liked by all age categories,healthy grains are mixed together to gain the balanced nutrients from grains. Actually all left over grains (1 cup ) was left over, so I planned to prepare this roast without wasting it.

The same batter made for dosa can be used to prepare Kuzhi paniyaram also, by some chopped onions, green chilli and curry leaves, heat oil season it and saute for a while,then mix the sauted ingredients in the batter, mix well and prepare kuzhi paniyaram.

Multigrains roast
Multi grains roast

Ingredients:

Pearl millet flour(Kambu)-1 heap cup

Red millet flour (Ragi)-1 heap cup

Wheat flour (Gothumai mavu)-1 heap cup

Red rice (sivapparisi)-1 flat cup

Urad-1/4 cup

Methi seeds-1 tsp

Salt 1 heap tsp

11033743_891844367523841_438303615_o

Method to prepare:

Wash and soak red rice , urad dal and methi seeds,soak for 2 hours and grind to a smooth batter.

In a wide vessel, add pearl,red millet and wheat flour to the ground batter, add salt along with it, mix well without any lumps.

11229588_891844230857188_2018593260_o

Mixed batter should be at dosa batter consistency,allow it to ferment for 6 to 8 hours.

Heat tawa, take a ladle full of batter ,from centre spread to a thin dosa, sprinkle some  finely chopped onion if you prefer,drizzle some oil or ghee around, turn and cook the other side to make it crispy roast.

Serve this roast with mixed vegetable sambar and red chutney.

 

 

Red Rice Roast

Vishalvalli-Chettinad CookbookLeave a comment

Red Rice Roast:

(Sigaparisi Dosai)

Everyone likes roast or Dosa and it is common, but,What is so special in this “Red Rice Roast”? Its completely nutritious and tasty,Brown rice is rich in fiber, more nutritious and is always a better choice over white rice when it comes to health. It helps lower cholesterol and prevents weight gain.

Red Rice Roast
Red Rice Roast

Ingredients:

Red rice-2 cups

Boiled rice-1 cup

Urad dal-1/2 cup,heaped top measurement

Methi seeds-1 tsp

Method to follow:

1.Soak and grind all to a smooth batter(as we do for normal Dosa batter).

2.Allow it to Ferment at least for 5 to 6 hours.

DSC09063

Heat Dosa pan,take a ladle full of batter and pour it in to the centre of the pan,spread in circular motion to a thin Dosa,Drizzle some oil around.

Red rice dosa
Red rice dosa

 

When the sides leave the pan and forms reddish brown turn, flip off and cook to get crispy roast.

Serve with red chutney,Tiffin sambar or any Thovayal

Note :Add finely chopped onion ,ginger,coriander and curry leaves for more taste.