Davanagere benne dosa

Tried my hands at preparing the popular Davanagere benne (butter) dosa, Its a very simple recipe to follow. doesn't need much time to ferment either. healthy [for kids] ;-) , easy, nutritious, crispy, yummy & simple.
My kiddos loved it & they enjoyed their special butter dosa. you can have it with any chutney of your choice.

Ingredients

1. 1½ cup rice
2. ¾ cup urad dal
3. ½  cup poha (beaten rice)
4. ½  tsp fenugreek seeds
5. Butter for serving & while making the dosa
6. Salt

Method

1. Soak urad dal, methi seeds & rice for 1 hrs, add washed poha in the soaked mixture after an hour. Grind all together to a soft batter. Add salt
2. Keep it aside for 4 hrs (or more) before making the dosa's.
3. Heat tava & make a thin dosa, add generous amount of butter while making the dosa. Flip the dosa and cook on the other side. Serve hot with a dollop of butter or chutney of your choice.

Egg Roast

I remember eating the egg roast in a Keralite restaurant in Muscat, I instantly fell in love with the dish & made it at home. In the restaurant they had served full boiled eggs withing slicing them. When you are falling short of veggies at home this dish is the best option, It doesn't take much time to prepare if the boiled eggs are done.

Ingredients
4 boiled eggs
1 tsp cumin seeds
pinch of hing
½ tsp turmeric powder 
2 medium size onions (very finely chopped)
2 medium size tomato (chopped)
2 sticks of curry leaves
6 cloves of garlic (crushed)
1 tbsp red chilli powder
1 tsp jeera powder
1 tsp coriander powder
salt as per taste
coriander for garnishing
4 tbsp oil
2 tsp butter
Method
slice the eggs & lightly roast them on a low flame on butter, they should be nicely coated with butter.
In  a pan heat oil, give tadka of jeera, turmeric hing, garlic; add the curry leaves, onions. fry the onions until they turn transparent. Add the tomatoes cook until they turn soft. Add the eggs & sprinkle the masala (cumin powder, coriander powder, red chilli powder, salt) over it.
toss the eggs so that the eggs are coated with the masala.
garnish with fresh coriander. Serve immediately with roti.

Vegetable Stew

Vegetable stew is commonly eaten in South India with Appams or Iddiappams. Its a whole meal with a combination of colourful vegetables cooked in coconut milk. The thick, rich, creamy stew can also be eaten with boiled rice. Most of the vegetables used in this stew are always available in the fridge. easy to cook & I love the aromatic flavour & the creamy taste. I prepared it when my in-laws had come over and they loved it! I bought the ready to make Iddiappams.

Ingredients
1 big Onion (sliced)
10-15 shallots
2 Carrot (cut in cubes)
2 Potato (Cut in cubes)
1½ cup florets of cauliflower
1 cup french beans
4 tsp Green Peas
3 red chilly
1 tsp Ginger & garlic (crushed)
4 black pepper
Cinnamon 1 inch
3 Cloves
1½ cup thin coconut milk
1½ cup Thick coconut milk (measured in the universal baking cup)
3 stems Curry leaves
Salt
oil for tadka
Method
Crushed the whole garam masala.
In a deep bottom pan heat oil and sputter the garam masala, curry leaves & red chilly.Add ginger garlic and onion. Cook the onion until transparent.
Combine all the vegetables & add them to the pan. add the thin coconut milk and bring it to a boil.Cook till all the vegetables are tender. Don't over cook these veggies.
Add the thick coconut milk and cook for 2 more minutes.
Serve with boiled rice, iddiappams or Appams.

please note:- the above recipe serves 4 adults & 1 child
Ready-made Iddiappams & Appams are available in Kerala Stores.

Pesarattu dosa with Spicy tomato chutney

A healthy & quick option for breakfast, lunch or dinner.The best part about making a pesarattu dosa is it doesn't need to be fermented.  Pessarattu dosa is served with sambhar & spicy tomato chutney. tried this recipe at home after i had it in Hotel Minerva in hydrabad

Ingredients

for the dosa batter

1 cup split green moong dal

10 seeds of methi

2 tbsp rice 

2 red chillis

1 inch ginger

salt as per taste

1 tsp roasted cumin powder
1small onion chopped & coriander for garnishing
Ghee (clarified Butter) as required

Method

wash the moong dal & rice, add methi seeds; soak in warm water for 4hrs. after 4 hrs grind the dal into a smooth batter along with the chillies, cumin seeds, ginger & salt.the batter should be similar to masala dosa's batter. Remove the batter in a bowl.

use a non stick tawa to make dosa, the tawa shouldn't be very hot otherwise the batter will stick to it.

use a ladle (dav in marathi) to spread the batter, the dosa should be made exactly in the way we make masala dosa (thin & crispy). brush the dosa with some ghee

no need to flip the dosa.Add chopped onion & coriander, serve immediately

the above quantity will yeild 12 dosa's

Spicy Tomato Chutney

Ingredients

4 large tomatos

2 red chilli's
½ tbsp udit dal
5-6 methi seeds

1½ tbsp sesame seeds

1 tbsp cumin seeds

½ tbsp coriender seeds

3 tbsp freshly grated coconut

2 tsp tamarind paste

salt as required

2 tsp oil for pan frying & 2 tsp oil for tadka
1 tsp mustard seeds
a pinch of hing
2 red chillis
a pinch of tumeric powder
10-12 curry leaves

Method
Pre-heat microwave at 220 degrees &cook the tomatos for 20mins or until the skin color changes. you may roast it over a gas too if you dont want to use the microwave. Set aside until it cools down. de-skin the tomato & mash them.

In a kadai add oil, after it becomes hot, add udit dal & methi seeds fry for a minute, then add cumin seeds, coriander seeds, sesame seeds, coconut & red chillies.

Add this to a grinder along with the roasted tomatos, tamarind paste &salt, grind it .
remove in serving bowl
for tadka
Add 2 tsp oil, add mustard seeds, a pinch of tumeric, red chilli & hing & the curry leaves.Add this to the chutney
Serve the dosa with this chutney