Sunday, September 26, 2010

Muttai Masala Dosai

Ingredients

  • Muttai ( egg ) : 3
  • Kadalai maavu ( bengal gram flour ) : 3 tbsp
  • Onion ( cut finely ) : 2
  • Green chilli ( cut finely ) : 4
  • Ginger ( cut finely ) : a small piece
  • Coriander leaves ( cut finely ) : 1 bunch
  • Ghee : 30 gm
  • Salt : ½ tsp
  • Turmeric powder : a pinch
  • Chilli powder : a pinch


Method

  • Ghee flip aMix water with gram flour and mix well, without lumps.
  • Add chilli powder, salt, turmeric powder, coriander leaves and mix well.
  • Heat ghee in a flat frying pan.
  • Add onion, green chilli, ginger, fry and add to the gram flour mix.
  • Break eggs in a vessel and beat well.
  • Add the eggs to the gram flour and mix well to form a batter.
  • Heat ghee in a flat frying pan.
  • Add a spoon of batter and spread it thin.
  • When the bottom portion turns golden, addnd cook.
  • Cook on both sides till golden and serve.

Saturday, September 25, 2010

Spicy Peas Masala Dosa

Ingredients:

  • 200 gm Boiled Rice
  • 50 gm Urad dal
  • 1 tbsp Bengal gram
  • 1 tbsp Tuvar dal
  • 1/2 tsp Methi seeds


For Masala:

  • 100 gm Green peas
  • 1 tbsp Grated coconut
  • 1 finely chopped Onion
  • 2 chopped Green chillies
  • 3 pods chopped Garlic
  • 1 Tomatoes
  • 1 Clove
  • 1/2 inch Ginger
  • 1/2 inch Cinnamon
  • 1/2 tbsp Mint leaves
  • 1/2 tbsp Coriander leaves
  • 2-3 tsp Oil
  • Salt to taste


Method:

  • Soak the dals with methi seeds in 2 cups of water for 1-2 hours and drain.
  • Grind the soaked dal and boiled rice, into smooth paste.
  • Grind the mint leaves, coriander leaves, green chilles, garlic, coconut, cinnamon, cloves, cardamon, and the salt into fine paste.
  • Heat 2 tsp of oil in a kadai, add the onion and saute until turns to soft.
  • Add the ground paste, salt and saute over medium flame until the raw smell disappears.
  • Add the peas and cook for 4-5 minutes until cooked well.
  • In greased pan, spread the batter into circular motion and spread the peas masala over it.
  • Pour oil to the edges of the dosa and cook until done.
  • Serve with chutney.
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