Dosa hut

Barley masala dosa

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            Ready to serve Barley masala dosa with green chutney &chutney powder

Makes : 20 dosas of the above size

Time taken: 45 minutes (excluding grinding & fermenting)

Barley is a wonderfully versatile cereal grain with a rich nut like flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries.  Barley is one of those wonderful grains that doesn’t get the attention it deserves. With a chewy texture and nutty flavor, barley is a delicious whole grain that can be used in a number of ways.   It is also a very nutritious and healthy food, with lots of fiber and a number of trace minerals like selenium, manganese and phosphorus.  It is available in 2 varieties.  The cream coloured (hulled) and the normal  polished white coloured which is shown in the image above.

I prepared dosa with barley and it tasted great and also crispy as it was accompanied with usual garlic wet chutney, green chutney and the potato-onion bhaji.  It tasted like the normal masala dosa and was liked by all at home.    Here goes the recipe of Barley dosa!!!

What you need to have:

1. Barley grains – 1/2 cup

2. Black gram dal – 1/4 cup

3. Fenugreek seeds – 1 teaspoon

4. Raw rice – 1 and 1/2 cups

5. Salt – as per taste

6. Water – as needed to grind

5. Cooking oil as need

ed – to fry dosa

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                                                                                           Barley grains

                                                                          ingredients of Barley masala dosa

What you do with what you have:

1. Soak barley grains in warm water for about 4 hours.  Soak Black gram dal and fenugreek seeds together in water for about 4 hours.  Soak raw rice in water for about 2 hours.

2. Drain water and grind barley in the mixer adding water in steps to a fine and normal consistency.  Pour it to a bowl.  Grind black gram dal in the mixer/grinder adding water in steps to a fine and thick consistency.  Transfer the grind batter to the same bowl.

3. Grind rice adding water in steps to a fine and normal consistency.  Transfer the grind batter to the earlier bowl and mix it well with your hands so that it turns into a homogeneous mix.  Add salt and allow it to ferment over night.DSCN0523                                                                      Grind Barley masala dosa batter DSCN0524                                                                        Fermented Barley masala dosa batter

4. Place a dosa skillet and splash a little oil on it.  On heating splash water on it.  Rub it with a coconut coir or tissue paper.  Splash water again and pour a ladle of batter on it spread it to the required thickness.  While being cooked apply red garlic chutney in a circular manner.  Also place potato-onion bhaji into it and fold the dosa.DSCN0384

                                                                         Barley dosa being cooked DSCN0535                                                                         cooked Barley masala dosa 

5. Transfer it to a serving plate and enjoy with a cup of coffee or tea!!!!Yummmmmmmmmmm!!!!DSCN0537          Ready to serve Barley masala dosa with green chutney,& chutney powder

Time taken: 45 minutes(excluding grinding & fermenting)

Makes : 20 dosas

good to remember:

1. Buy quality black gram dal for best results.

2. Use fresh Barley grain as it will taste bitter when stale.

3. Soak Barley in pretty warm water not only to ferment well but also to ease grinding.

4. Fermentation helps to make thin and crispy dosa.

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Instant sprouted Matki dosa

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                               Ready to serve instant sprouted Matki dosa with Asafoetida chutney

Makes : 10-12 dosas

Time taken: 45 minutes in all (excluding soaking, sprouting & grinding)

Matki/Moth beans in marati and english respectively.   I have already put up a couple of recipes namely Matki masala, Matki paratha and  sprouted Matki in creamy gravy and out of passion i tried out this dosa like the pesarattu which is made with sprouted Moong/Green gram and rice and it  surprisingly turned out to be very yummy but of course not crispy as pesarattu, yet healthy though!!! Easier to make as it needs no fermentation etc.  Here it goes….

What you need to have:

1. Sprouted Matki – 3/4 cup

2. Raw sona masoori rice – 1/4 cup

3. Chopped onion – 1/2 cup

4. Green chili – 2-3

5. Ginger – 1″ piece

6. Salt – as per taste

7. Olive oil  – as needed to make dosasKONICA MINOLTA DIGITAL CAMERA

                                                              Sprouted Matki/Moth beansDSCN0244                                                             Ingredients of sprouted Matki dosa

What you do with what you have:

1. Soak Matki  in water  for about 8 hours.  Drain water completely and tie it in a clean cloth and keep it in a dry bowl again for about 5-6 hours if it is summer and for about 8 hours or even more if winter. When done one can see it is sprouted.  Add required quantity of raw rice to it and let it be soaked for about 4 hours.

2. Drain water and add  chopped onions, green chili and ginger to it.  Adding water in steps grind it in mixy to a fine but medium thick consistency.

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                                                                      Grind Matki dosa batter

3. Place a dosa skillet on medium flame.  When heated add a few drops of olive oil on the skillet.  When it spreads through the skillet splash a little water on it and rub it with a coconut coir or a tissue paper.  Pour a laddle of batter and spread it with the back of the ladle to required thickness.  As the dough is thick in consistency one can spread it all over the skillet.  Toast till brown dots appear on the dosa.

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                                              A laddle of dosa batter being poured on dosa skillet

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                                                            Matki dosa being cooked till done

4. Transfer it to a serving plate as there is no need to flip this dosa. Enjoy with any churney of your choice. DSCN0251

                                                Ready to serve Matki dosa with asafoetida chutney

Makes 10-12 of the above size

Time taken: 30 minutes(other than soaking, sprouting and grinding)

Good to remember:

1. Use fresh stock of Matki beans as it is easy to sprout.

2. Half cup of Matki when sprouted will be around 1 and 1/2 cups

3. The batter should be thick and very fine in consistency to spread the dosa very thin.

4. Dosa will be crispy only when hot from the skillet to the plate. Hence relish it hot.

Instant Oats dosa

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                                                                                                      Ready to serve Instant Oats dosa with chutney powder & ginger chutney

Makes : 10-12

Time taken: 45 minutes in all

I have given a detailed introduction of oats in my old recipes. My blog has a host of oats recipes namely oats idli, upma, oats poha upma, Oats-moongdal tikki, Oats ragi rotti, Oats-dry fruits laddoo, Oats appam, Oats-poha chivda and Oats veg roti.  Today i would like to add one more recipe and here it goes….

What you need to have:

1. Oats 3/4 Cup

2. Wheat atta – 1/4 Cup

3. Rice atta – 1/4 Cup

4. Chopped onions – 3/4 Cup

5. Chopped green chili – 1 Teaspoon

6. Chopped ginger – 1/2 Teaspoon

7. Chopped cilantro – 2 Tablespoons

8. Cumin seeds – 1 Teaspoon

9. Water – 2 and 1/4 Cups

10. Salt – As neededDSCN0134

Ingredients of Oats dosa

DSCN0138                                                                       Other ingredients of oats dosa

What you do with what you have:

1. Peal and chop onions, chop green chili, grate ginger, wash and chop cilantro and keep it aside.

2. Pulse half the quantity of oats in the mixie to a coarse powder and the remaining half can be added as it is. Transfer the rice atta, wheat atta, coarse oats powder, oats into a wide bowl. Add in the chopped ginger, green chili, cilantro and onions as well to it. Also add cumin and salt to it.  Let the batter set aside for about 10 minutes.DSCN0140

   All the ingredients being transfered to a wide bowl

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                                                                   Instant Oats dosa batter

3. Place a dosa skillet on medium flame.  When heated, splash a little oil on it and rub it with a tissue paper or a coconut coir.  When heated, splash a little water on the skillet and pour a laddle of dosa batter in the outer circle of the skillet.  Then fill up the centre too.DSCN0141                                                                 Oats dosa being cooked

4. When done, flip it and fry till done.  Transfer it to a serving plate and relish it  hot with any chutney of your choice or even dry flax seeds chutney powder.  This dosa should be relished when hot as it does not remain crisp for long.    “BEST SERVED HOT OF THE SKILLET” YummmmmmDSCN0737                                      Ready to serve oats dosa with ginger chutney and chutney powder

Makes : 10-12

Time taken : 45 minutes in all

1. One can even add the quaker oats as it is since it is not the whole oats.

2. The quantity of water can vary depending upon the fineness of rice atta and wheat atta.

3. I have used whole oats hence i have used half the quantity of powdered oats.

Sweet corn dosa

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KONICA MINOLTA DIGITAL CAMERA                                                                                        Ready to serve sweet corn dosa with coconut ginger chutney

Makes 10-12

Time taken: 45 minutes (other than soaking & grinding)

Sweet corn is so popular that it is being used in almost all salads and also in the preparation of parathas which i have already put up on this blog.  I have also put up corn curry, corn vada to name a few.  It can be eaten roasting on the charcoal and sprinkle with a little salt, chili powder and the chat masala which will be out of the world and is a time pass chat dish for one and all. I tried out this dosa  too and tasted great to add to the long list of dosas on this blog.  Here is my version of this dish.

What you need to have:

1. Sona masooree raw rice – 1 cup

2. Fenugreek seeds – 1/3 teaspoon

3. Sweet corn kernels – 1/2 cup

4. Green chili – 1 or 2

5. Ginger – 1 teaspoon (chopped)

6. Onion chopped – 1/4 cup

7. Cilantro chopped – 2 Teaspoons

8. Salt – as needed

9. Olive oil – as needed  to fry dosa

10. Dosa skillet -1

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                                                                                                                Ingredients of sweet corn dosaKONICA MINOLTA DIGITAL CAMERA

      Other ingredients of sweet corn dosa

What you do with what you have :

1. Sort out corn kernels from the whole corn  and keep it aside.  Chop ginger, onion , cilantro fine and keep it aside.

2. Soak raw rice and fenugreek seeds in water for about 3-4 hours.  Grind it  in the mixy along with sweet corn kernels ginger, green chili . chopped onion to a fine consistency adding water in steps so that the dosa batter is adjusted to a falling consistency.  Add salt as needed also add chopped cilantro.

KONICA MINOLTA DIGITAL CAMERA                                                                                                                                              Dosa batter

3. Place a dosa skillet on low/medium flame.  Splash a little olive oil on it and rub it with a coconut coir  and splash a little water on it.  Splash a laddle of dosa batter on the skillet in a circular manner and close it with a lid.  The wholes appear and sides of the dosa is roasted to brown.KONICA MINOLTA DIGITAL CAMERA                                                                                                                       Corn dosa being cooked

4. Flip it and splash a little oil.  It is as thin as the usual rava dosa.  Relish when hot it self.KONICA MINOLTA DIGITAL CAMERA                                                                                                                    Corn dosa being flipped and roasted

5. Transfer it to a serving plate and enjoy with the chutney of your choice.  YummmmmKONICA MINOLTA DIGITAL CAMERA                                                                                              Ready to serve corn dosa with coconut-ginger chutney

Makes 10-12

Time taken: 45 minutes ( other than soaking and grinding)
 
Good to remember:
1. Use quality rice for flavour and taste.
2. Grind to a fine consistency to turn the dosa crispy.
3.No need to ferment at all.
4. Dosa batter should be watery to make thin and crispy dosas.
5. Relish it instantly to avoid it from turning soggy later.

Instant Potato dosa

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KONICA MINOLTA DIGITAL CAMERAReady to serve Potato dosa with chutney & sambar

Makes: 20-22 dosas

Time taken: 45 minutes (excluding grinding)

Any dish in combination with potato will be out of the world. Even without any other fancy vegetable, just onion and potato makes for a great side-dish. Now, if you thought potatos only go into the masala, well, here comes dosas made of potato!

What you need to have:

1. Raw rice/Sona masoorie rice – 1 Cup

2. Cooked and crushed potato – 1/2 Cup

3. Red chili – 3-4

4. Asafoetida powder – 1/4 Teaspoon

5. Curry leaves – 8-10

6. Chopped cilantro – 2 Teaspoons(to garnish)

7. Salt – As per taste

8. Cooking oil – As needed to make dosasKONICA MINOLTA DIGITAL CAMERAIngredients of Potato dosa

What you do with what you have:

1. Wash, peel and cook potato in the cooker till soft. When the pressure is released just remove and chop it on cooling.

2. Soak rice in water for about 3-4 hours. Drain water and add chopped potatoes, red chilli, asafoetida powder, curry leaves and salt to it.

3. Transfer part of it to the mixer and adding water in steps , grind it to a fine consistency.  Also repeat the same process  for the leftover ingredients. Add water as much as possible to make the batter to a flowing/falling  consistency. Add chopped cilantro to it.KONICA MINOLTA DIGITAL CAMERA                                                                 Potato dosa batter

4. Place a dosa skillet on medium flame with a few drops of oil being splashed on it. When heated just rub it with a coconut coir and splash water all over. When dried splash a ladle of dosa batter in a round thin fashion like Rava dosa. Holes start appearing all over the dosa like in rava dosa!KONICA MINOLTA DIGITAL CAMERA

Potato dosa being cooked

5. When done, just flip the dosa spray a little oil all over again.KONICA MINOLTA DIGITAL CAMERADosa being flipped and roasted

6. Transfer it to a serving plate and relish it with the chutney of your choice along with sambar. Repeat the same process with the remaining batter..KONICA MINOLTA DIGITAL CAMERAReady to serve potato dosa with chutney & sambar

Time taken: 45 minutes (excluding grinding)

Makes: 20-22 Dosas

Good to remember:

1. Cook potato to a soft consistency.

2. Make the batter to a falling consistency, give 1 or 2 trial dosas in the beginning adjusting the batter, and then finally go ahead making the dosas finally.

Kodo millet dosa /Varai polo(Barnyard millet dosa)

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KONICA MINOLTA DIGITAL CAMERA                                                                             Ready to serve Kodo millet dosa/varai polo

Makes : 15-20 of the above size

Time taken: 30 minutes(other than grinding & fermenting)

Once again a millet dish and is really yummy when eaten hot from the dosa skillet very crispy!!!!that too with a coconut chutney of your choice so also with a garlic chutney spread!!!!IWe call dosa as polo in konkani.    I do not think i need to give introduction of this millet which i have done it in my earlier Kodo millet masala upma recipe.  I have also put up spicy pongal and idli too.  Do include Millets in either your Breakfast menu or even for tiffin in the evening…Here is my version of the recipe…

What you need to have:

1. Blackgram dal/Urad dal – 1 Cup

2. Kodo millet – 2 cups

3. Fenugreek seeds – 1/2 Teaspoon

4. Salt – As neededKONICA MINOLTA DIGITAL CAMERA                                                                                 Ingredients of Kodo millet dosa/Varai polo

What you do with what you have:

1. Soak Blackgram dal and kodo millet in 2 different bowls.  One can soak dal and fenugreek for about 2-3 hours but millet can be soaked for only half an hour.

2. Drain water and grind dal in the grinder/mixer adding water in steps to a fine consistency.  Transfer the grind batter to a wide bowl.KONICA MINOLTA DIGITAL CAMERA                                                                                   Blackgram dal being grind in the grinder

3. Drain water from the millet and grind it in the mixer to a fine consistency adding very little water as it would turn watery.KONICA MINOLTA DIGITAL CAMERA                                                                                               Kodo millet grind in the mixer

4. Transfer it to the bowl from step-2 to it  and mix well with your hands and finally add salt and allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA                                                                                                    Grind Kodo millet dosa mix

5. The fermented batter is as shown in the image below.  Mix well with your hands so that it will form a uniformly mixed ready to make dosa batter.KONICA MINOLTA DIGITAL CAMERA                                                                                     Fermented Kodo millet dosa batter

6. Place a dosa skillet on medium flame.  On heating splash a few drops of olive oil on it.  Rub it with a coconut coir , so that it is spread over the whole base of the skillet.  Simmer the flame, and splash water on it.  When it is dry pour a ladle of dosa batter and spread it to required thickness.  When cooked spread a little garlic chutney over it in a circular way.KONICA MINOLTA DIGITAL CAMERA                                                                                  Kodo millet dosa being spread on the skilletKONICA MINOLTA DIGITAL CAMERA                                                                                    Garlic chutney powder being spread over

7. Fold the dosa and transfer it to a serving plate.  Enjoy….Yummmmmmm!!!!KONICA MINOLTA DIGITAL CAMERA                                                                                          Dosa being fried and folded to serveKONICA MINOLTA DIGITAL CAMERA                                                       Ready to serve Kodo millet dosa with coconut chutney & chutney powder

Makes : 15-20 of the above size

Time taken: 30 minutes (other than grinding & fermenting)

Good to remember: 1.Use good quality dal and fresh millet for best results.

2. Use any dry chutney powder to apply to the dosa , so also the wet chutney of your choice.

3. Let millet be grind with minimum water to avoid the batter from turning watery on fermenting and turning the dosa tasteless.  In all the dosa batter should be thick on grinding as shwon in the image-5.

Ridge gourd instant dosa (Version-2)

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                                       Ready to serve Ridge gourd dosa with pudina chutney

Makes : 7 of the above size

Time taken : 45 minutes in all

Ridge gourd in english is Heerekayi in kannada and ghosale in konkani is a veggie available most of the year round now a days as the transport has improved considerably in our country.  It is good from health point of view and i have already put up a few recipes like the stuffed ridge gourd (maharashtrian style), ridge gourd peel chutney, Ridge gourd bharith,  ridge gourd dosa instant and this being the version -2 of the recipe.  It really tastes yummy and crispy like the rava dosa.

What you need to have:

1. Chopped Ridge gourd – 1/2 Cup

2. Rice flour – 1/2 Cup

3. Sujee – 1/4 Cup

4. Cumin seeds – 1/2 Teaspoon

5. Chopped onions – 1/2 Cup

6. Chopped Green chili – 2

7. Chopped cilantro – A few sprig

8. Salt – As needed

9. Water to make the batter – 1 and 1/4 Cup

10. Cooking oil – As neededKONICA MINOLTA DIGITAL CAMERA                                                                  Ingredients of Ridge gourd dosa

What you do with what you have:

1. Wash and peal of the ridges of the gourd and chop into bite size pieces.   Wash and peal onions and chop it fine also chop cilantro and red chili fine and keep it aside.

2. Grind chopped ridge gourd pieces and green chili in the mixer to a fine consistency.KONICA MINOLTA DIGITAL CAMERA                                                                   Grind Ridge gourd veggie

3. Transfer the grind veggie and all other ingredients into a wide bowl.KONICA MINOLTA DIGITAL CAMERA                                                                   All the ingredients into a wide bowl

4. Add required quantity of water to it and bring it to a falling consistency almost like that of rava dosa batter.KONICA MINOLTA DIGITAL CAMERA                                                               Ridge gourd dosa batter

5. Place a dosa griddle on medium flame , splashing a little oil on it.  When heated splash water and rub it with a tissue paper and pour the batter in such a way that it forms the shape of a disc.  Splash a little oil and close it with a lid.KONICA MINOLTA DIGITAL CAMERA

                                                      Ridge gourd dosa being roasted

6. When done(roasted) flip and fry on the reverse.KONICA MINOLTA DIGITAL CAMERA                                             Dosa being flipped to fry on the reverse

7. Enjoy with any chutney of your choice.  Really yummmmmmmmmKONICA MINOLTA DIGITAL CAMERA

                                          Ready to serve Ridge gourd dosa with pudina chutney

Makes -7 of the above size

Time taken : 45 minutes in all

Good to remember:

1. Always use tender Ridge gourd for the dish.

2. The rice atta also should be fine to gain the required consistency.

3. Do not spread dosa batter.  Just splash it so that it gains the shape of dosa though not round!!!