Wednesday, November 16, 2011

Instant Dosa / Rice Crepes



My mom always made this as a quick breakfast solution on weekdays. I would just love the sweet half-cooked pink onions in this dosa and would single them out to taste them separately. My mother would use all the left over butter milk to make this dosa and it would impart a sightly sour or tangy flavor which would make every bite of the dosa addictive. We would also have another batch in the evening after coming home from playing with friends and these hot dosas with chutney would be an ultimate treat on a cold day. Everything tastes better with butter!! These dosas also go well with butter or a dollop of ghee but dry coconut chutney seems like a more sensible option. 


Ingredients 
2 cups rice flour
1/2 cup yogurt or buttermilk
2-3 green chilies or as desired
1/4 teaspoon pepper powder
1/2 cup chopped onion
3 tablespoon chopped coriander leaves


Method 
Chop the green chilies and mix all the ingredients together. Add water to make a very thin dough as crepe dough. The mixture should be watery and runny. Heat a tava or non stick pan and spread a thin layer of oil. Pour a ladleful of mixture at the center and it will automatically spread to the sides. Cover till cooked on one side and then flip it over to the other side and cook till little brown spots appear on both sides. Serve with puddi-chutney(dry coconut chutney) or dosa chutney. Serve hot as the dosa tends to be sticky and rubbery if it cools down. 



Tuesday, November 1, 2011

Leftover Chappati Ladoo





When we have many people at home for lunch or dinner, it is difficult to estimate the number of chappatis to prepare. If there are left over roti's and if they just languish in the refrigerator for a few days, they find their way into the thrash soon. I find it extremely sinful to intentionally throw left over food. So I usually try to make food in required quantities, but sometimes if it happens that there are leftovers, I like to put them to use as soon as possible. At my home left over rice usually finds its way into methi ricecurd rice or phodni bhaatThis dish is a healthy and tasty way to put to use all the left over chappatis. This is one of the dish I make with left over chappatis. My mother added this recipe to our recipe collection when we were in Pune. I also use black sesame seeds in this ladoo as I find they are more flavorful than the white sesame seeds. Many of my Maharashtrian friends used to get two tiffin dishes made from left over chappatis. One was this ladoo recipe and another was left over chappati upma. Both are very popular in my home and my parent's home. I will put the upma recipe soon on the blog. 

Ingredients 
Left over 2-3 chappatis or roti
2-3 tablespoon powdered jaggery
1 tablespoon milk
1 teaspoon black sesame seeds or white sesame seeds(optional)
2-3 pinches of cardamom powder
1 tablespoon ghee or clarified butter


Method
Tear the chappati into small pieces and put it in the mixer to grind it into small bits. Grind without adding any water. Toast the sesame seeds till crisp. Mix milk, jaggery and cardamom powder well with hand. Add the ground chappati bits and sesame seeds into the jaggery mixture and mix well. Add ghee and make small, tight round balls out of the chappati mixture by pressing it in your palm.