RED CHILLI CHUTNEY FOR MASALA DOSA

Red chilli chutney for dosa is a latest favorite at our home. Even the kids have one or two dosa with a dash of red chutney on one side of the dosa. It is a quick recipe and I’m sure taking less time for preparation.

Other varieties of chutney enjoyed with dosa or masala dosa is coconut chutney, mint leaves chutney or onion tomato chutney

Commonly made in South Indian homes.

Serves – 6

Ingredients:

Red chillies: 8 nos

Garlic : 5 medium cloves

Salt: ¼ tsp

Procedure for Red Chilli chutney for Masala Dosa:

Method:

• Soak chilles in ½ cup of hot water . Close the lid of the vessel.
• After 45 mins to 1 hour time, the red chillies will become soft .
• Grind them with garlic and salt. Do not add water. Paste needs to be thick.
• After the dosa batter is cooked on one side, apply a tsp of red chilli chutney over the dosa as a thin layer.

Steaming dosa and hot spicy chutney is a great combination.

Onion Tomato chutney

For those who cannot indulge in hot spicy chutney there is a variant for you: Onion Tomato chutney. If you do not have coconut at home you can make this chutney and win the hearts of your family members. All ingredients are available at home and can be made with ease.

Serves – 6

Ingredients:

Tomato: 1 cup chopped

Onion: 1 cup chopped

Red chilly powder : 2.5 tsp

Turmeric powder (Haldi) : ¾ tsp

Tamarind: size of a small lime

Curry leaves: 1 sprig

Salt: to taste

For Seasoning:

Mustard seeds: 1 tsp

Urad dhal(split black gram):1 tsp

Dried red chilly: 1 no

Curry leaves: 1 sprig

Asafoetida (hing): a pinch

Cooking oil: 1 tbsp+1tbsp for sautéing and seasoning

Procedure for Onion Tomato chutney served for Masala Dosa:

Method:

• Heat oil in a pan , add chopped onion and sauté for 2 mins
• To this add chopped tomato  and stir for a minute.
• Add red chilli powder, curry leaves, salt, turmeric powder and tamarind.
• Mix well till the aroma of raw smell disappears.
• Put off the flame. Let the contents cool down.
• Gring this in a mixie to a soft paste. Do not add water, chutney needs to be thick.
• In another kadai season and add to the ground paste.
• Onion tomato chutney is ready to be served. It has a wonderful colour and it is not hot and spicy therefore can be relished by kids too.

Hot dosa along with Onion tomato chutney is a great treat for dosa lovers. Ideal replacement for coconut chutney or mint chutney usually served with dosa.

PINEAPPLE PARIPPU PAYASAM

Pineappale parippu payasam is a popular dessert served after a sadhya on occasions like Onam and festival gatherings. Usually Parippu payasam, Ada pradhaman, Semiya kheer is served. We have brought in a variation to this dessert. Fruits are liked by all. Pineappale when eaten fresh, leaves a itchy feeling for the throat. You can include your favorite fruit in payasam. Enjoy it hot or after cooling in the refrigerator as per individuals choice.

Payasam is a mandatory sweet dish after a heavy meal or sadya. You can give a twist to the regular payasam and let this sadya have a delightful surprise.

Serves – 8

Ingredients:

Pineapple:  1 small ( chopped)

Splitted green gram / Moong dhal (cherupayar parippu)

Jaggery: 2 cups grated

Condensed milk: 100g

Coconut milk: 2 cups

Cardamom powder: 1/2 tsp

Raisins and Cashewnuts-1/2 cup

Salt: a pinch

Water: 2 cups

Procedure for Pineappale Parippu Payasam:

Method:

• Dry roast moong dhal a shallow kadai. Keep the flame low to avoid burnt smell or deep browning of dhal.
• When moong dhal cools ,wash, add salt and pressure cook (2 whistles) .
• In a small vessel add grated jaggery and 1 cup water. Filter the jaggery syrup to remove any particles. Keep aside.
• In a shallow thick base kadai / urali add pineapple and jaggery syrup. Maintain medium flame.
• When pineapple is cooked and soft , add cooked moong dhal. Mix well to avoid lumps.
• Add condensed milk and cardamom powder. When it comes to a boil, add coconut milk.
• Fry raisins and cashew in ghee. Mix half of the quantity in the payasam. The remaining half can be spread to decorate.
• Pineapple parippu payasam is ready to serve.

Try this recipe for Onam and make your festive days tasteful too.

Serve Pineapple Parippu payasam hot or after cooling.

You can try Mixed fruit payasam as a treat for your family. We will be updating shortly.

RAVA KESARI

Rava Kesari is a sweet dish prepared during festive occasions. Rava Kesari is an easy recipe and quick to make too. Kesari can be consumed by all age groups and is a popular sweet.

Rava kesari is made plain without addition of food colors. To attract children food colors can be added in the sweet dish. You can also cut into various shapes and garnish on top to make the dish distinct.

Rava Kesari is made from basic ingredients that are available in every kitchen commonly. Bombay Rava / Sooji is the basic ingredient.

Serves – 8

Ingredients:

Rava / Sooji: 1 cup

Sugar : 1.5 cup

Water : 2 cups

Milk : 1 cup

Ghee : ½ cup

Cashew nuts : 10 to 12 nos (break into halves)

Raisins : 10 to 12 nos

Saffron: 1 pinch

Cardamom / Elaichi powder: Green chilly: 1 no ( slice it into halves- lengthwise )

Warm milk: 2 to 3 tspn ( to soak saffron)

Kesar food color : 2 pinches ( optional)

Procedure for Rava Kesari:

Method:

• In a shallow kadai heat 2 tspn of ghee and roast cashew nuts and raisins. Take it into a separate plate.
• In the same kadai heat another 3 tspns of ghee and roast the rava / sooji on a low flame until it changes color and the roasted smell comes. Transfer the fried rava onto a flat plate. Ensure rava is roasted well for a soft kesari.
• Soak the saffron in the milk and keep it separately.
• Boil water and milk, add the roasted rava slowly. The flame should be kept at medium level. During addition you need to constantly stir the boiling water and rava to avoid formation of lumps.
• Once the entire rava is added and the mixture is boiling, switch off the flame.
• After approximately 8 to 10 mins, the water is completely absorbed. The rava is almost cooked.
• Now switch on the flame and add sugar and kesar color to the cooked rava. The sugar starts melting and the rava starts absorbing the sweetness.
• Add the remaining ghee gradually into the rava mix . Add elaichi powder and soaked saffron. Switch off the flame when the semi thick consistency has been reached.
• The preparation becomes thicker upon retention also, therefore you switch off the flame a little in advance.
• Transfer into katoris and reverse after some time. The other option is to transfer the rava kesari onto a plate and after it sets cut into desired shapes and sizes.
• Garnish with fried cashew nuts and raisins.

Do not wait. Go ahead and try this easy recipe and show your family and friends your speed in cooking.

You need to watch out at two critical stages during preparation of Rava Kesari. At the time you add rava into boiling water and the stage when you add sugar.Constant stirring is required to avoid catching at the base and avoid burnt smell of rava.

KAJU CURRY

Kaju curry is very popular in Indian cuisine. Kaju curry is a royal dish and it is prepared during special and festive occasions. Kaju curry is prepared with a lot of variations. You can add paneer, capsicum, green peas. Today I’ve attempted the recipe with potatoes.

During the lent season when non veg dishes are not prepared in Christian homes, they take to preparing kaju curry when they have guest at home.

Serves – 4

Ingredients:

Raw Cashew nuts: 1 cup

Potato :  1 medium size ( peeled and diced)

Onion : 1 small size ( chop it to fine pieces)

Green chilly: 1 no ( slice it into halves- lengthwise )

Coconut milk: 1 cup

Turmeric powder: ½ tsp

Chilli powder: ¼ tsp

Coriander powder: ½ tsp

Ginger – garlic paste: ½ tsp

Garam masala powder: ¼ tsp

Oil: 2 tsp

Salt to taste)

Coriander leaves / Kothmir : 3 tbsp for garnishing

Procedure for Kaju curry:

Method:

• Soak dry kaju in water for 30 mins. Drain water. If you are using tender kaju then you need to sauté it in oil.
• Heat oil in a pan / non stick kadai.
• Fry onions, potato, green chilli. Saute and when it is partially cooked add soaked kaaju / fresh kaju.
• After two minutes add the powders.Lower flame.
• Saute and add the coconut milk. Mix and do not allow it to boil.
• Let it simmer on low flame for 5 mins. Garnish with coriander leaves and roasted kaju
• Delicious kaju curry is ready to be served with Chapathi / Pulka or Hot rice.

Go ahead and try the cooking this recipe.

SABUDHANA UPMA

Sabudhana Upma is a popular Maharashtrian dish. Cooked usually for breakfast, evening snack, during fasting and festive occasions. Sabudhana /Sago upma is a quick dish to make , easily digestible and a favorite at home too.

The pearly white appearance is a huge hit among kids. There are several names for eg: pearl upma, sago khichdi etc. In South India the dish has grated coconut and powdered groundnut is excluded. They instead add whole groundnut during tempering.

I tasted this dish from my friends tiffin box. I enjoyed the texture of sabudhana in the upma. I pushed my mom to make it. After 1 or 2 attempts it became a success. I further experimented with addition of grated carrots and fresh peas. Among all the varieties the preferred choice is the Maharashtrian style of making Sabudhana upma.

Another info to share. I always wondered in my childhood as to the source of Sabudhana. I was surprised at the uniformity in shape and the white color of sabudhana balls.We used to see more of the transparent balls in payasam and sweets. I was told that Sabudhana / sago is a product of the South Indian Topiaca.

This is one dish which I can consume at any time of the day. I never hesitate when offered.  Try this recipe and I’m sure you will love the flavor and aroma.

Serves – 4

Ingredients:

Sabudhana / Sago : 2 cups

Onion : 1 medium size ( chop it to fine pieces)

Potato : 1 medium size ( boiled- dice into small pieces)

Groundnut : ½ cup ( Roasted, peeled and powder coarsely)

Salt : (to taste)

For tempering:

Mustard seeds: ½ tsp

Cumin seeds: ½ tsp

Urad dhal: 1 tbsp

Curry leaves: 1 sprig

Green chilly: 3 nos ( slice it into halves- lengthwise )

Turmeric powder: 2 pinches

Cooking Oil: 3 tbspn

For garnishing:

Coriander leaves / Kothmir : 2 tbspn

Lime juice – ½ lime

Procedure for Sabudhana Upma:

Pre-work:

• Soak Sabudhana / Sago in water for at least 3 to 4 hrs. The level of water should be such that sabudhana is submerged in water. Do not add excess water, upma will become soggy.
• After soaking for the said duration wash and rinse the sabudhana well. Drain complete water and spread the sabudhana on a plate to avoid becoming lumps.
• Roast peanuts. When cool, remove skin and coarsely powder in mixer.

Method:

• Heat oil in a flat kadai  / non stick pan. When hot, add mustard seeds, cumin seeds, Urad dhal, curry leaves, green chilly, diced potato.
• Lower flame. Keep stirring the ingredients for 2 mins. Add turmeric and salt.
• Add soaked sabudhana. Mix well and steam cook the ingredients. The sabudhana will turn transparent by now.
• After 3 to 4 mins toss groundnut powder. Mix well. Switch off flame.
• Garnish the upma with coriander leaves and lime juice.
• Serve hot . You can combine sabudhana upma with pickle or curds.

Tips:

• While soaking sabudhana, water should not float on the surface.

• Option – Heat the sago prior to soaking in water to avoid lumps and mushy feel. Ensure the color does not change.

BREAD SANDWICH

Bread sandwich is a popular snack be it home or during an outing. What I like about it is the hygiene part. The sandwiches available at shops are usually covered in a nice cover and it makes it more irresistible.

Children love bread sandwich and is ordered mostly during Interval time during a movie along with chips, popcorn or a cool refreshment drink , etc. It is a filling snack and enjoyed by people of all ages.

Bread sandwich can be packed for school snacks. Convenient during travel too.

Now that the school had started and the rains have commenced. You can give an option for your kids.

You can make tasty bread sandwiches at your home. Just follow this simple recipe and give your family a huge surprise during snack time in the evening.

Serves – 4

Ingredients:

Bread : 12 slices

Cucumber : 1 large and tender( peel and cut into thin slices)

Cheese : 4 slices

Butter : 8 tsp ( as required / optional)

Salt and pepper powder (to taste)

For chutney:

Mint leaves / Pudinah leaves : ¼ cup

Coriander leaves / Kothmir : ½ cup

Lime juice – ½ lime

Green chilli: 2 medium size

Salt: to taste

Water : 2 to 3 tbsp ( for grinding)

Procedure for Bread Sandwich:

• Wash leaves and green chilli. Drain water completely. Chop it to medium pieces. Grind in mixer along with lime juice, water and salt. Divide paste into 8 equal portions.
• Butter 8 slices of bread and place it on a plate with buttered side up.1 tsp per slice of bread.
• Spread chutney on both sides for 4 slices of bread .
• On a plate arrange the bread sandwich in the following sequence.

-       Bread slice with butter on top side, spread 4 to 5 cucumber slices.

-       Sprinkle some salt and pepper powder.

-       Place a cheese slice over it.

-       Now place the bread slice with chutney on both sides.

-       Place 4 to 5 cucumber slices. Sprinkle some salt and pepper powder.

-       Place the bread slice with butter side down.  This is the last layer.

-       Cut the 4 edges of the bread carefully with a sharp knife.

-       Cut the sandwich with a knife into 2 halves-shape of triangles.

The sandwich will look and taste just like the one you buy at your favorite bakery or snack shop. You can bring in variations in chutney by adding sesame seeds/ peanut chutney

Your kids will also enjoy with tomato sauce. Add your creativity , include smiley faces with sauce on the serving plate.

There are various variations to bread and you can experiment by adding tomato slices / onion slices / salad leaves / boiled egg etc.

Make vegetable cutlet with the bread edges known as bread crumbs.

Go ahead and try this popular snack.

CHUKKA KAAPI

Chukka kaapi is also known as Dry Ginger Coffee. Chukka kaapi is popular in South India and the brew is made instantly when a member in the family catches cold. When the rains start, you may get wet in the initial rains. The sudden change in weather brings a nasty cold when you are back home in the evening. Cold is associated with sneezing, body pains and a lethargic feeling. You can get relieved of the sick feeling, get recharged by drinking Chukka kaapi.

Chukka kaapi is ideal for the throat and the dry ginger clears the mild cough and brings relief. Chukka kaapi is served at gatherings in winter and rainy season, reminds me of Christmas Carol season / after a midnight mass . The basic ingredients are dry ginger, peppercorns, jaggery, jeera, tulsi leaves boiled in water in which coffee powder is added. The ingredients are available in every kitchen. You need to pluck tulsi leaves from your garden.

This an ayurvedic drink also referred as kashayam. Chukka kaapi is a herbal drink which can be made instantly. It brings nostalgic memories of childhood days when Mom used to prepare immediately based on instructions from Grandma . We children were scared to have the herbal drink which had a strong flavor and spicy taste of dry ginger and peppercorns.

The elders enjoyed chukka kaapi and thanked mom for preparing it on time. Now at this stage in life we look forward for someone to offer chukka kaapi when we are down with a cold and running nose.

I made it a point to learn the preparation of chukka kaapi. It is simple to prepare, just follow the method.

Serves – 2

Ingredients:

Pepper corns : 1 tsp ( crushed)

Dry Ginger : 1 tsp ( powdered)

Jeera / cumin seeds : 1/2 tsp ( crushed )

Tulsi / holy basil leaves : 8-10 ( washed)

Jaggery: 3 to 4 tsp ( grated / crushed)

Coffee powder: 1 tsp

Water : 2 cups

Procedure for Chukka kaapi:

• Place a vessel with water on the stove. When it starts boiling add pepper corns, dry ginger, jeera, jaggery. Let it boil for 2 to 3 mins.
• Then add the fresh tulsi leaves, followed by coffee powder.
• Lower flame and continue boiling for 5 minutes.
• Switch off flame. Filter into serving glasses.
• Chukka kaapi is ready to drink.

The strong flavors of dry ginger , pepper are combined with the aroma of tulsi leaves.

You need to drink warm gradually sip by sip. The vapors will clear your nose and you will feel active in spite of the rainy weather externally.

In some areas people do include 1 or 2 crushed shallots along with the ingredients. Chukka kaapi is tasty along with jaggery, you can opt for adding sugar in place of jaggery.

Another variation will be to reduce the coffee powder quantity if you do not want it strong.

I’m sure you gonna try this herbal drink again and again.

BABY CORN KORMA

Baby corn Korma is a great side dish along with Chapathi / pulka and Fried Rice. Children love the crunchy taste. A popular dish in functions and occasions too.

Baby corn has become very popular and is available in local markets too. Baby corn has several health benefits:

• Low in calories , low in cholesterol
• High in fiber content
• High in Vitamin B- folate and is a good source of nutrients like potassium, Vitamin C, riboflavin, etc.
• Contains complex carbohydrate which provides a steady stream of energy throughout the day

Confused as to what to cook when you have an unplanned guest for meals or when you are bored with the routine cooking . Try Baby corn korma , a delight to your cooking and also provides nutritional benefits.

Serves – 4

Ingredients:

Baby Corn: 15-16 nos

Red chilli powder : 1 tsp

Turmeric powder: 1/4 tsp

Garam Masala Powder: 1/2 tsp

Ginger garlic paste: 1tsp

Oil: 2 tsp

Salt : to taste

Milk: ½ cup

For Grinding:

Onions: 1 Big (fry in oil till translucent)

Tomato: 2 medium

Green chilly: 3 medium sized ( 1 inch pieces)

Grated coconut: ¼ cup

Cashew nut: 12 nos  ( grind with little water separately)

For tempering:

Curry leaves: 2 tablespoons (finely chopped)

Bay leaf : 1 medium size

For garnishing:

Coriander leaves: 2 tablespoons (finely chopped)

Procedure for Baby Corn Korma:

• Wash baby corn and drain water. Cut baby corn into desired size and pressure cook for 2 whistles along with ¼ cup of water.
• Fry chopped onions in a kadai. When cool grind with tomato, green chilly . Keep it aside.
• Grind cashew nuts along with grated coconut and keep it aside.
• Heat oil in a kadai. Temper with bay leaf and curry leaves. Reduce flame.
• To this add ginger garlic paste and the first set of grinded paste. Saute well.
• Add Red chilli powder, turmeric powder, garam masala powder, salt and mix well.
• Close the kadai with a lid. Continue cooking on low flame. Mix in between intervals to ensure the korma mixture does not get burnt at the base of the kadai.
• When the mixture starts leaving the sides of the dish , add cashewnut paste. Mix well.
• After 3 to 4 mins add cooked baby corn along with the water in which the baby corn was cooked. When the curry comes to a boil, add milk gradually.
• Keep stirring the korma curry on low flame to ensure milk does not split .
• Put off the flame. Garnish with coriander leaves.
• Baby corn korma curry is ready to serve with Chapathi  / Pulka or Vegetable Fried rice.

Options:

• You can add cubed paneer in the curry along with cashew nut paste. Follow the procedure as mentioned above.
• Paneer is a good combination. It brings variety to the korma preparation. You can name it Baby corn Paneer korma recipe.

Great side dish . A must try recipe for chapathi and pulka.

CURD RICE for TRAVEL / PICNICS and LUNCH BOX

Curd Rice or Yogurt rice is very popular in South India. There is no meals or a festive occasion without curd or curd rice in the menu. This is a cooling dish and ideal during travel. You can prepare this for your lunch box or probably when you are out on a picnic. Curd rice is not spicy and therefore a hit among kids too.

The preparation of curd rice is easy and involves less time too. Curd rice is commonly prepared by mixing thick curd into cooked and cooled rice and add seasoning over it. Curd rice is prepared as Daddojanam or Thayir sadam and garnished with pomegranate seeds. It looks colorful and taste good too. Curd rice is filling and therefore appropriate for travel.

I remember the initial days when I was not aware of the preparation and sent curd mixed with rice and seasoned in the lunch box of my kid in kinder garden. I received a written communication from the school teacher. The teacher had given feedback regarding the sour smell and my son refusing to have the lunch box. I was embarrassed, but made it a point to thank her personally for her inputs and support.

I then took a decision to learn the preparation of tasty curd rice and based on my friend’s tips got to learn the recipe which is suitable for picnics, travel and lunch boxes. Now that I’m good at it I do not mind preparing curd rice when there is a need for my friends too. My family too likes it when we are veg diet days.

The method prepared in this recipe is plain and can be served with mango or lime pickle

Serves – 4

Ingredients:

Cooked Rice : 2 cups

Milk : 600 ml

Curd: 3 tbsp

Salt : to taste

For seasoning:

Red chilly: 1 no

Green chilly: 2 medium sized ( 1 inch pieces)

Mustard seeds: ½ tsp

Cumin seeds ( Jeera) – ½  tsp

Ginger: 1 inch piece (finely chopped)

Curry leaves- 1 sprig ( finely chopped)

Hing ( Asafoetida) : a generous pinch

Oil: 2 tsp

For garnishing:

Coriander leaves: 2 tablespoons (finely chopped) optional

Procedure for CURD RICE:

• Cook rice with a little extra water such that the rice is a little soft. Allow the rice to cool to room temperature.
• Boil milk and bring it to room temperature. Add milk and salt to the cooked rice. Mix well.
• Add curd to this and mix the rice thoroughly.
• Ensure the level of milk is 1½ inch above the rice.
• Pour oil into a kadai. When hot add mustard, green chilly, red chilly, jeera, ginger, curry leaves and finally hing to it.
• Pour the seasoning into the mixed rice. Mix thoroughly such that the flavors of ginger, chilly, hing gets into the milk and finally to the curd rice.
• You can transfer  the curd rice mix into an air tight container like Tupperware or SS tight fit boxes.
• Garnish with coriander leaves prior to closing the lid.
  

There is no assurance that the coriander leaves will remain on top of the box when you open. Since you are travelling the container will shift with each pot hole on the road or while transferring the luggage.  Any way enjoy the curd rice on your journey. If you prepare this recipe for lunch box, you are going to get great feedbacks from your kids and their friends. Get prepared.

Quick tips:

• Ensure an extra layer of milk on top of the rice if there is a good gap between preparation and the actual consumption. The main difference between instant curd rice and the curd rice prepared for travel is the quantity of milk over the layer of rice as it helps ferment and the end result…tasty curd rice.
• Transfer the curd rice mix into an air tight container to avoid spilling . Extra caution, place the container in a poly bag and then into the travel bags. Your efforts will not go in vain.
• In colder climates you will have to add an extra spoon of curd for sufficient fermentation.
• There are various ingredients that go well with curd rice. Add chana dhal, urad dhal in the seasoning. Add fresh coconut pieces or black pepper along with rice, prior to seasoning.

Nutritional and health benefits provided by curd or yogurt

• - Helps improve the digestion.- Helps strengthen the immune system.- Consuming curd increases the capacity to absorb the nutrients and mineralsfrom other food stuffs.- Helps get strong bones and teeth as its calcium content is high. It helps fight against osteoporosis.- Helps minimize the risk of high blood pressure.- If you have high cholesterol, consuming curd will help you.- Curd helps to increase the quality and quantity of semen.

RAGI DOSA

Ragi Dosa is a healthy breakfast option on holidays when you have time to serve your family hot crispy dosas. Ragi dosa is a wonderful evening meal too. Ragi or Finger Millet is high in dietary fibre, calcium and iron. Ragi is gluten free, easily digestible with an earthy, nutty flavor.  In South India during Summer season, Ragi is included in various dishes and is ideal during summer season.

Ragi dosa is an instant preparation with all ingredients easily available in the kitchen. Just give a try to this dish and I’m sure your attempt will be appreciated.

Ragi flour is available in packs at your nearby retail store. The dosa has a deep brown color and therefore the chutney you serve should be in contrast color red (red chilli chutney) or orange- tomato chutney.

Serves – 4

Ingredients:

Ragi flour : 1 cup

Semolina / B.rava:1 cup

Maida: ½ cup

Rice flour / Wheat flour: ½ cup

Butter milk : 1.5 cup

Green chilly: 2 nos (finely chopped)

Onions: 1 medium size ( finely chopped) – optional

Coriander leaves: 2 tablespoons finely chopped

Curry leaves- 1 stem finely chopped

Cumin seeds ( Jeera) – 1 tsp

Ginger: 1 inch piece finely chopped

Salt : to taste

Water: as required to maintain batter consistency

Cooking Oil for dosa frying.

Procedure for RAGI DOSA:

• Add all the ingredients except oil into a large bowl . The ragi dosa batter should be free flowing, no lumps and the consistency should be running as similar to thick buttermilk.
• Place a dosa pan / tawa on the stove, when hot do the water test i.e sprinkle drops of water on the tawa, the water will sizzle on the pan with heat.
• Maintain medium flame for proper cooking of ragi dosa.
• Apply oil on the tawa. Pour the batter in a circle at the edges of the pan. Then gradually fill the centre by spreading the batter gently in the gaps.
• After 2 -3 minutes turn the dosa for cooking on the other side.
• Dosa is ready and can be served along with spicy chutney or podi of your choice.

Quick tips:

To evenly spread the oil on pan I cut the onion into half. I hold the tail portion / stem of the onion and dip the flat end in a cup containing oil. I apply the flat end of onion with oil on the pan for uniform spread of oil.

If the batter is catching on the tawa, the decrease the flame .I used ghee on the batter prior to setting of 1^st side. You can sprinkle grated carrot and chopped onions after spreading the batter. My children enjoyed the crispy dosa with mint chutney or tomato chutney.

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