Thursday, January 31, 2013

Rawa Dosai

#RawaDosai : Many of us think rawa dosai has to be relished only at hotel and can not be made at home.
Or some of us buy ready made rawa dosai mix to make at home.
But its one of the easiest dosais which can be made very tasty & crispy at home.

crispy rawa dosai
Rawa Dosai
Rawa Dosai
Ingredients :
Rawa ( sooji )                      : 1 cup
Wheat flour ( preferrable )    : 3/4 cup
or maida                              : 3/4 cup
Rice flour                              : 1 tblsp ( optional )
Sour curd or idly                   : 1/4 cup
 or dosai maavu
Coarsely ground pepper        : 1tsp
Cumin seeds ( jeera )             : 2 tsp
Salt                                         : 3/4 tsp ( adjust )
Onion                                      : 1 medium size
Curry leaves                            : 20

Method :
Take wheat flour ( or maida ), rawa, rice flour, sour idly maavu ( or sour curd ) & salt in a vessel.
Mix well with 2 cups of water to make a watery batter.
If needed add 1/4 to 1/2 cup of water to make the batter watery.
Add chopped curry leaves, pepper and cumin seeds and keep aside for 1/2 an hour.
Just before starting to make dosai add finely chopped onions.

Keep a tawa on medium flame.
When the tawa becomes very hot spread 1/2 tsp of oil.
Take a ladle full of batter and start making dosai from outer to inner. That is first make a circle to form a outer ring. Then take some more batter in the ladle and fill up the circle.


Sprinkle oil along the outer layer and on the dosai.
Wait till the dosai becomes slightly golden brown along the rims.
Turn the dosai to cook the other side.


You can make around 10 dosais with this quantity.

Note : Rawa dosai takes time to cook. Approximately 4 minutes needed to make a dosai.
Add oil liberally to get crispy golden dosai.
I have used only very little oil here. 
Add little water time to time to the batter.

Relish rawa dosai with coconut chutny or tomato chutny or any chutny and especially too good with murungaikai sambar.
My choice is with jaggery.

Rawa Dosai

Tip for value added dosai :

Add nicely chopped spinach along with onion to the dosai batter.
The batter is slightly thicker than usual one.
Otherwise the spinach leaves might get burnt.
You get a crispy tasty rawa dosai!

Rawa Dosai

One more method to prepare value added rawa dosai - Carrot rawa dosai

grease tawa, spread grated carrot and
onions on tawa
Rawa Dosai
Now spread dosai maavu from outer ring to inner. Sprinkle few drops of oil

Carrot Rawa Dosai
tasty crispy carrot rawa dosai ready

You might also like to try
Kevuru Dosai [ Ragi Dosai ]
Kevuru Dosai
Kevuru Dosai 1 [ Ragi Dosai 1 ]
Kevuru Dosai 1
Mudakattan keerai Dosai [ balloon vine leaves dosa ]
Mudakattan keerai Dosai
Oats Dosai
Oats Dosai
Kambu Dosai [ Bajra dosai ]
Bajra dosai

Sunday, January 20, 2013

Thayir Pachadi - Raitha

#ThayirPachadi [ #Raitha ] : Everybody knows how to do thayir #pachadi.
Anyway I try to give my recipe here!!
No cooking here! 
only adding appropriate quantity of ingredients with curd.

ThayirPachadi [ Raitha ]


Ingredients :
Onion                              : 1 ( thinly chopped )
Carrot grated                   : 1 Tbsp
Tomato                            : 1( diced )
Coriander leaves             : 1 Tbsp ( thinly chopped )
Capsium                          : 1 Tbsp ( chopped & half cooked )
Green chilly                     : 1 ( Chop nicely )
Curry leaves                    : 10
Curd                                 : 1/2 cup ( fresh & thick )
Salt                                   : 1/2 tsp ( adjust )

Capsicum pieces sauteed with little salt until half cooked

For tempering :
Mustard seeds                  : 1/4 tsp
Urad dhal                          : 1 tsp

Cut onion, grate carrot, dice tomato, thinly chop coriander leaves & green chilly.
Take all the above ingredients in a bowl.


Add curd and salt.


Mix well.
Temper mustard seeds & urad dhal with 1/2 tsp of oil & pour over the pachadi. Garnish with coriander leaves and pomegranate.


Thayir Pachadi [ Raitha ]


Note :
Thinly chopped cucumber can also be added. But take care that the pachadi will become watery as time passes.
If thick pachadi is required use hung curd.




This is ideal for briyani, pulao, paruppu sadam ( dhal rice ), chappathi, etc.,. 



Thursday, January 17, 2013

Vendakkai Curry - Ladies Finger Curry

 #VendakkaiCurry  #LadiesFingerCurry : This curry is liked by all.
Sambar or Curry or morekuzhambu prepared with vendaikkai tatses very good.
This vegetable takes very less time to cook and especially this dry curry with vendaikkai comes out very well even for a beginner!!

Vendakkai Curry [ Ladies Finger Curry ]


Ingredients :
Vendaikkai (ladies finger )                    : 1/4 kg
Onion                                                     : 1 small size(optional)
Mustard seeds                                       : 1/4 tsp
Urad dhal                                               : 1/2 tsp
sambar powder                                      : 3/4 tsp
Red chilly powder                                  : 1/4 tsp [ optional ]
Oil                                                           : 2 tsp
Salt                                                          : 1/2 tsp ( adjust )

Method :
Snip top and bottom of vendakkai and chop into equal length pieces.


Keep a kadai over a slow flame.
Add oil and add mustard seeds when oil becomes hot.
After it splutters add urad dhal.
When dhal becomes golden brown add diced onions.
Saute for few seconds. Add sambar powder, red chilly powder and salt.
Now add vendakkai and saute for a minute.
Mix well and close with a lid.
vendakkai takes only 3 minutes to cook.

Vendakkai Curry [ Ladies Finger Curry ]

Open the lid and keep stirring on and off.
The curry takes nearly 10 to 15 minutes to dry out.

Vendakkai Curry [ Ladies Finger Curry ]

Once ready transfer into a serving bowl.

Vendakkai Curry [ Ladies Finger Curry ]

To make it more spicy add required amount of red chilly powder or black pepper powder.
I have used only 2 tsp of oil. If you want the curry to be more crispy and tasty pour oil liberally.

can have as side dish to sambar, rasam, and curd rice. 

Note : Add coarsely ground roasted pea nuts in the end and mix well to improve its nutrition value.
Add a tsp of tomato sauce to get a slightly tangy vendaikkai curry.
Or add a tsp of besan in the end and mix well to get a nicely coated curry.


Vendakkai Curry [ Ladies Finger Curry ]


Aval Upma - Beaten Rice Upma

#AvalUpma : #BeatenRice [ #RiceFlakes ] is known as #Aval in Tamil. Soaked paddy is dry roasted in a kadai over high flame for few seconds and pounded immediately when it is still hot using a wooden pestle in a mortar to flatten it. Then husks are removed to get aval. 

That's why it is also called #flattenedRice. Now-a-days heavy pounding machines are used to produce aval. Rice flakes are available in different thicknesses in the market. 
It is rich in iron. It can be consumed as it is or cooking with other vegetables & condiments.

 In Maharashtra and Madhya Pradesh a famous dish called poha is a regular breakfast dish. In Karnataka also taking aval as breakfast dish is widely prevalent. It is called avalakki in Kannada language.

Onion, julians of vegetables, green chilly, curry leaves & coriander leaves are sauteed  with regular condiments and finally soaked thick aval [ rice flakes ] mixed adding enough salt. This dish is known as #avalupma in Tamil, #Poha in Hindi and #avalakki in Kannada.

aval upma

aval upma

Ingredients :
Aval ( beaten rice )                   : 1 cup ( thick one )

Vegetables :
Onion ( medium size )                : 1 sliced
Carrot                                        : 1/4 cup chopped
Capsicum                                   : 1/3 cup chopped [ optional ]
Cauliflower                                : 1/4 cup chopped [ optional ]
Green peas                                 : 1/3 cup [ optional ]
Mushroom                                 : 5 clean & cut [ optional ]
Coriander leaves                         : 1 tblsp cut pieces
Curry leaves                                : 10
Green chilly                                 : 2 - 3 slit [ adjust ]

Tempering :
Mustard seeds                             : 1/4 tsp
Urad dhal                                    : 1/2 tsp
Jeera [ cumin seeds ]                  : 14 tsp
Gram dhal [ kadalai paruppu ]    : 1/2 Tsp
Peanut                                         : 1 Tbsp
Asafoetida powder                      : 2 pinches
oil                                               : 1 tsp

Masala powders:
Red chilly powder                        : 1/2 tsp ( if needed)
Turmeric powder                         : a pinch
Jeera powder                               : 1/4 tsp
Soya sauce                                  : 1/2 tsp ( optional )
Lemon juice                                 : 1 tsp ( optional )
Tomato sauce                               : 1 tsp ( optional )

Method :
Here thick aval has been taken.
Take aval in a vessel and wash 2 times thoroughly with water.
Drain the water completely.
Add 1/4 tsp of salt mix well sprinkling 1/4 cup of water.
keep aside.

Now in a kadai add 1 tsp of oil and heat over a medium flame.
crackle mustard seeds, then jeera and then urad dhal, kadalai paruppu and peanuts.
Keep stirring till the lentils and nuts turn golden color.
Add asafoetida powder, curry leaves, coriander leaves [ saving little to garnish ] & slit green chilly.
Saute for few seconds.
If needed add red chilly powder now.
Then add sliced onion and keep stirring.
when onions turn slightly pink add cauliflower, carrot, capsicum, peas one by one and keep on stirring.
If mushroom has been taken add it now.

Add jeera powder & turmeric powder. Mix well.
If sauces are available, add them now and also adjust salt.
Check whether the vegetables are cooked.
If not close with a lid for few seconds.
Then add the aval and mix well on high flame.
Adjust salt. Now add lemon juice ( optinal ) & close the kadai with a lid.
Switch off the stove and leave the kadai closed for 5 more minutes.
After 5 minutes hot and spicy aval upma is ready.

Aval upma does not require a side dish.

It can be taken with tomato sauce or any chutney of your choice.





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aval upma without onion lemon aval lemon aval noodles with tomato sauce spaghetti




Monday, January 14, 2013

Senai Kizhangu Kara Curry


A simple curry from senai kizhangu ( yam ).

Senaikizhangu Kara Curry [ Yam Spicy Curry ]


Ingredients :
senai kizhangu  ( yam )                 : 1/4 kg
sambar powder                           : 3/4 tsp
turmeric powder                          : 2 pinches
mustard seeds                             : 1/2 tsp
urad dhal                                     : 1 tsp
oil                                                : 3 tsp
salt                                              : 1/2 tsp ( adjust )
curry leaves                                : 8
red chilly powder                        : 1/2 tsp ( for spicier taste )

Method :
Remove skin & wash yam thoroughly.


Make thin slices. 


put in a cooker or pressure pan with 1 cup of water.
Add turmeric, sambar powders and salt.
Close the cooker with weight on.


Cook for one whistle only. Immediately open and see whether the yam has cooked well.
If its not cooked well keep of one more whistle. 


Strain through a colander.


Now keep a kadai on slow flame and add oil.
When oil is hot sputter mustard seeds and then add urad dhal.
Now add curry leaves.
When urad dhal becomes golden color add cooked yam.


Stir well and saute till all the pieces turn into golden color.

Senaikizhangu Kara Curry [ Yam Spicy Curry ]

If needed add some more chilly powder and adjust salt.
Transfer into a serving bowl.

Senaikizhangu Kara Curry [ Yam Spicy Curry ]

Yam curry goes well with rasam rice, sambar rice and even with curd rice.