Wednesday, May 3, 2017

Dosa Batter with urad dal, rice and quinoa / Quinoa Dosa

Urad dal/Mina pappu – 1 cup
Rice – 3 cups
Quinoa – ½ cup
Puffed rice – handful
Salt to taste

  1. Soak urad dal, rice, quinoa and water for 7 to 8 hours.
  2. After 7 hours, add small amount of mixture from soaked bowl along with puffed rice.
  3. Make batter using mixi or wet grinder. Ferment this batter for overnight.
  4. Don’t add salt after grinding. Add before fermenting. Next day make dosa.
  5. Serve with Peanut Chutney or dosakaya pachadi or Sambar.

Tuesday, January 24, 2017

Fresh Coconut and Tomato Chutney / Pachi Kobbari Tomato Pachadi

1 full Fresh coconut
4 Tomatoes
1 cup Peanuts
1/4 cup Chana dal
2 Tsp Urad dal
To taste Green chilies 
1  inch piece Ginger
3 Garlic cloves
2 tsp Tamarind thick paste
1 tsp Oil
To taste Salt

For tempering
1/2 tsp Mustard seeds
1 tsp Cumin seeds
2 dry red chillies
1 tsp Oil




For tempering
  1. Heat oil in a pan add mustard seeds, cumin seeds and red chillies.

For Chutney
  1. In a pan dry roast the peanuts, chana dal, urad dal one by one.
  2. Add oil to the pan and roast the chillies for 1 minute. Transfer it to the dals plate.
  3. Cut the tomatoes into 4 pieces and add it to the pan and cook for 5 minutes.  Switch off the flame.
  4. Add ginger and garlic pieces to the tomato pan and leave it for 2 minutes.
  5. Transfer the dals and chillies to the mixi jar and make a powder.
  6. Now add tomatoes, coconut pieces, tamarind paste, salt and make a paste. Take into a bowl. Transfer it to the chutney. Serve with dosa, rice.