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Posts Tagged ‘Special dosa’

AMBYA PAARI POLO(MANGO SEED DOSA)

We normally throw away the the seeds of mango after eating the fruit. But the kernels of these seeds are nutritious and also have medicinal values.

There are some preparations made out of mango kernels. One such is given below.

Ingredients:

mango kernel paste-1cup,

dosa batter-4cups(see dosa in the recipe list)

Note: The fresh seeds have bitter taste. In order to get over this, remove the hard shells  of the mango seeds. Soak the kernels in water for the full day. Next day, change the water. This is to be done for 7 days. Then, grind these kernels to a fine paste, adding little water.

Method:

Mix the mango kernel paste and the dosa batter well.

Dosas can be made with this batter just like the normal dosas.

Can be served with sambar, any chutney, thiksani humman or any other hot and spicy side dishe.

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SATHAA PITTIYE  NISSEIN(HEALTH POWDER PORRIDGE)/MUSKAT/DOSA
 
Porridge(kanji) can be made with this powder.  It can be an excellent alternative to the normal breakfast . It is both healthy and highly nutritious. The porridge should be stirred continuously while preparing it. One of the add-ons which is explained below can make this preparation much more nutritious than whatever is available in the market.
 
PREPARATION OF HEALTH POWDER: 
Ingredients:
 
nachni-1kg,
whole wheat-1/4kg,
chana dal-1/4kg,
moong dal-1/4kg,
maize(Juari)-1/4kg,
barley-100gms
soyabean-1/4kg and
flaxseeds-100gms
 
Method:
Clean and roast all the items separately and grind together to a fine powder, on cooling.
Grinding can be got done in a flourmill, or at home using a mixer, if the quantity is small.
This powder can be stored for a long time and used as and when required.
 
1. PORRIDGE.
 
Porridge/Kanji can be made with this powder, which is very nutritious.
Add 2 tsps of this powder to 1 mug of water, dissolve it and cook it for 2 mts in a vessel, while continuosly stirring it. 
The plain porridge is ready for use.
 
VALUE  ADDITION 1:
A tbsp  of sugar and half a cup of milk can be added to a large mug of porridge. This will greatly enhance the flavour and taste of the porridge and will make it highly appealing to the children.
 
Alternatively, a bit of salt and 1tbsp of dahi added to a large mug of porridge can also make the difference.
The quantity of sugar and milk can be altered  as per the individual taste. 
 
VALUE  ADDITION 2:
Prepare a smooth chutney by grinding a bunch each of pudina leaves,dania leaves, curry leaves in equal quantity, a piece of ginger and 2 to 3 green chillies along with it. This chutney can be stored in a fridge for a fortnight.
A teaspoonful of this chutney can be added to a mug of salted porridge, after it is done.  
 
VALUE  ADDITION 3:
Roast a few almonds, pistachios, and cashewnuts(about 10 each) and grind them to powder. Add 1/2tsp of cardamom powder to the powder mix and thoroughly mix and store it.
A spoonful of this rich mix of proteins can be added to the milk porridge after it is done.
 
2.Muskat.
For details on the preparation of muskat, click on Tag ‘Wheat Preparation’.
However, in place of wheat flour, health powder should be used.
NOTE:
To make it more appetizing, chopped  onions, green chillies, ginger and chopped curry leaves  can be added while making the dough.  
 
3.DOSA/POLO.
For making dosa, mix the required quantity of the powder with water to get  a  dosa batter consistency.Add the required salt and mix it.
Plain dosa can be made with this batter.
NOTE:
To have a nice flavour and taste,  chopped onions, green chillies, ginger and curry leaves can be added while making the batter.
 
 
 

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SURNALI(SWEET METHI DOSA).
Ingredients:
raw rice-2cups,
urad dal-1/4cup,
methi seeds-2tsps,
jaggery(powdered)-1cup,
pepper(crushed)-1tsp,
red chillies-3,
salt-1tsp and
poha-1/2cup.
Method:
Soak rice separately for 4hrs. Soak dal and methi together for 4 hrs.
Grind rice and poha. Grind dal and methi seeds together with chillies, pepper and salt to the dosa consistency.  Mix with the rice batter. Keep it overnight for fermentation.
Make a  jaggery solution by adding water and add this to the batter and mix well.
Make dosas on a tawa, as is being done in case of ordinary dosas. The dosa will be soft with many pores .

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PHANNA  POLO(POLO  WITH  SEASONING)
 
This is a special dosa which can be eaten without any side dish, as the batter is prepared with the required condiments to give the required taste.  
 
Ingredients:
 
boiled rice -2cups,
mustard seeds-1 tablespoon,
salt to taste,
hing-1/8tsp,
red chillies-5 and
oil for making dosas and seasoning.
.
Method:
Soak rice for 6 hrs.
Grind with chillies,hing and  salt to a fine batter.
Do phannu(seasoning)  with oil and mustard seeds and add to the batter and mix well.
Make dosas as usual. Roast both sides. 
 
NOTE:As spreading  of batter on the tawa is difficult, it has to be spread from the edge to the centre of the tawa.

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KHARBASA  POLO(SPICY DOSA)
Ingredients:
raw rice-2cups,
boiled rice-1cup,
urad dal–1cup,
methiseeds-1tsp(optional, can be soaked along with urad dal)
red chillies- 4,
turmeric–1/4tsp,
pepper-1tsp,
jeera-1tsp ,
oil for roasting dosas and
salt to taste.
Method:
Soak rice for 6hrs and  dal for 3hrs.
Grind dal to the dosa batter consistency.
Grind rice with all the other items to a fine batter.
Mix both the batters and keep it for 6hrs for fermentation.
Dosa batter is ready for making dosas as usual.
This dosa can be served with sambar,chutney, dosa powder or any other spicy side dish.

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THAKKA POLO(CURD DOSA)
You can call this preparation as an instant dosa. This preparation is helpful whenever some unexpected guests arrive. This dosa is very easy to prepare. In case of urgency, rice flour can be used instead of  rice. This helps to avoid soaking  time. Any kind of chutney/spicy dish can go with this dosa.
Ingredients:
raw rice-2cups,
coconut scrapings-1cup,
curds-1cup,
green chillies-2,
pepper-1/2tsp,
jeera(cummin seed)-1tsp and
salt to taste.
Method:
Clean the rice and soak in curds  for 2hrs.
Grind rice with all the other ingredients except jeera. Add sufficient water to make the batter to a dosa consistency.
Add jeera and mix well. Now the batter is ready to make dosas.
Dosas can be made on a tawa dropping oil all around.Roast on both dides.
Variation:
Ingredients:
rice flour-1cup,
maida-1cup,
rawa-1cup,
curd-1cup,
green chillies(chopped)-2,
ginger (chopped)-1tsp,
coconut scrapings-1/4 cup,
salt to taste and oil for frying dosas.
Method:
Soak the flours and rawa in curds for an hour.Add salt, coconut scrapings  and the chopped items and mix well. Make dosas on tawa  splashing  oil all around. Roast both the sides.
 

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KHUNTAKANGA POLO(TAPIOCA DOSA  TYPE -1,(also called kappya polo)
A very easy preparation,and also a tasty one. It can be relished with any kind of chutney. It will have a very slight sweet touch.
Ingredients:
raw rice-2cups,
raw tapioca(cut into pieces)-1cup,
coconut scrapings-1cup,
jeera-1tsp,
oil for making dosas and
salt to taste.
Method:
Clean and soak rice for 2hrs.
Grind it with coconut scrapings, tapioca and salt to a fine batter adding sufficient water to get the batter to the dosa consistency. Add jeera and mix well.
Can make dosas immediately.

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DHAANYA POLO(WHOLE GRAIN DOSA)

This dosa is prepared with whatever whole grains are available at home. It is highly nutritious as it substantial protein contents and a very healthy and filling dish.The grains like,moong, chouli, chana(brown), ragi(nanchono), mattar(attano), black urid, wheat, soya beans etc can be used. The quantity can be reduced or added as per the proportion.

Ingredients:
grains,(mixture of many varieties)-500gms ,
raw rice-2cups,
red cillies-5,
hing powder-1/8tsp,
jeera-1tsp,
pepper-1tsp,
salt  to taste,
ginger-1″ piece ,
curry leaves  and
oil for roasting dosas.
Method:
Soak grains and rice for 6hrs. Grind the soaked grains and rice along with all the other items to coarse consistency.
Add the chopped curry leaves and mix well.
Make thick dosas on the tawa applying some oil. Roast both sides on a low flame, for a crispy texture.
Pickle or chutney can be chosen as a side dish,  depending on individual taste.

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Ingredients.
wheat flour-2cups,
jaggery powder- 1cup,
Plantain/jackfruit(smashed)- 1 cup,
salt-1/8tsp,
cardamom powder-1tsp,
coconut scrapings-1/2 cup and
ghee for roasting dosa.
Method:
Dissolve jaggery in a cup of water. Add salt and wheat flour and make a batter as like the dosa consistancy.
Add   coconut scrapings , cardamom powder and the mashed fruit and mix well.
Heat tawa and bring  it to medium fire. Smear ghee on the tawa and pour one laddle of batter and spread it like a thick  dosa.
Once the top is cooked, splash a few drops of ghee and then turn it upside down and cook for another 2 to 3 minutes.
The flavour of the dosa is so appealing and can be smelt across the whole house that nobody needs to call the members of the house-hold for partaking it.
Variation:
In the above procedure, instead of adding the mashed fruit and the coconut scrapings  in the batter, prepare a mixture of the two said items and stuff  inside the dosa and roast  on a low fire.  After the plain dosa is ready, fill some of the mixture and fold both sides, turn upside down and roast again adding little more ghee on sides. The dosa can be thin in this case.

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Palya Polo(leaves Dosa)
This dosa is a favourite of Konkanis. This is a very healthy preparation because of the high nutritious values of the leaves.
The preparation is very easy. It is a sumptuous preparation by itself. This dosa can be relished even without a side dish.If necessary, a bit of  any type of pickles/chutneys can go along with it.
This preparation can be made by using drumstick leaves, methi leaves or finely chopped cabbage.
 
Method
Raw rice-1cup,
boiled rice-2cups,
red chillies- 5,
coconut scrapings-1 cup,
tamarind-a small avla size,
turmeric  powder-1/4tsp,
drumstick  leaves, well cleaned- 1 cup,
 hing- 1/8tsp,
salt to taste,and
oil as required
Method
Soak both rice together for 5hrs . Soak tamarind in a very small quantity of  water. Grind all the ingredients together,except oil and leaves, to a fine batter. Add the leaves and mix well. Spread the batter on the tawa in dosa shape . Drop a bit of oil all around. When one side is done, turn the dosa upside down and fry the other side. Can be consumed just by itself  or with pickle/chutney.

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