Dosai-Varieties

#Dosai or more fashionably called #Dosa is one of the most favorite dishes of almost all people all over the world. The most known and popular one is #MasaalDosai. Commonly Dosa is prepared from the batter made of rice and black gram. But varieties of dosa can also be prepared by mixing flour like wheat, sorghum, pearl millet, ragi, etc.,.. 

Traditionally dosa batter is ground the previous day evening and allowed to stand overnight for fermentation. The batter has to be fermented to get soft and fluffy dosa.
Chopped onion, curry leaves, coriander leaves and other green leafy vegetables are mixed into dosa batter to get more tasty and nutritious dosa. This type of dosai is called as Uthappam.

Here links are given to the recipes of dosai.

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Dosai/Dosa Varieties
Dosai maavu [ dosa batter ]	Making dosai	Rawa,Ragi dosai making video
Dosai [ maavu dosai ]	Masaal Dosai [ masaal dosa ]	Mudakattan keerai Dosai
Neer Dosai	Oats Dosai	Kambu Dosai [ Bajra dosai ]
Podi Dosai	Kevuru Dosai [ Ragi Dosai ]	Kevuru Dosai 1 [ Ragi Dosai 1 ]
Rawa Dosai	Cholam Dosai [ Sorghum ( Jowar ) Dosai ]	Cholam Dosai 1 [ Sorghum ( Jowar ) Dosai 1 ]
Spinach Dosai	Siru keerai Dosai	Thinai Dosai [ Foxtail millet dosai ]
Thinai Dosai 1 [ Foxtail millet dosai 1 ]	Thinai maavuDosai	Thinai Neer Dosai [ Foxtail millet neer dosai ]
Varagarisi Neer Dosai	Wheat Dosai	Kanji Dosai
Samai Kanji Dosai	Venthaya keerai besan dosai

For other tiffin/breakfast recipes click the link given below

Tiffin

For accompaniments to go with dosai

Chutney Recipes

For Sambar recipes that tastes good with Dosai

Sambar for tiffin

Thinai-Sakkarai-Pongal

#ThinaiSakkaraiPongal  #FoxtailMilletSweetPongal : #Thinai is known as #Foxtailmillet in English. Thinai belongs to minor #millet family. The grains are spherical and small in size. Its yellowish golden in color and sweet in taste.
Thinai is gluten free and non acid forming food. It is rich in protein and minerals.
Here let me present the recipe for sakkarai pongal using thinai [ foxtail millet ]

Ingredients :
1/2 Cup	Thinai [ Foxtail millet ]
1/4 Cup	Green gram split [ moong dhal ]
1/2 Cup	Milk
1 pinch	Salt
1 Cup	Jaggery [ adjust ]
4	Cardamom
a small piece	Nutmeg
2 Tsp	Sugar
1 pinch	Edible Camphor [ Pachai karpooram ]
4 Tsp	Ghee
4 - 5	Cashew nuts
5 - 6	Almond

Method :

Soak almonds in water for 4 to 5 hours or microwave for a minute on HIGH.

After that remove the skin and finely chop them.

Keep aside.

Powder sugar, cardamom & nutmeg in a mixie or using a mortar & pestle.

Keep aside.

Wash thinai and dhal together in a vessel and drain the water completely.

Add 2 cups of water and 1/2 cup of milk into the vessel.
Take a cup of water in a pressure cooker.
Place the bottom plate.
Then keep the vessel with thinai and dhal inside the cooker.

Close the lid and put the weight over the nozzle of the cooker.
Allow 3 whistles, reduce the flame and cook for 5 minutes at SIM.
Open the cooker only after it ran out of steam.

In the mean time dissolve jaggery in hot water.
Strain through a filter to remove impurities.
Keep aside.

Fry cashew nut pieces with ghee in a kadai till they turn golden.
Set aside.
Heat a heavy bottomed vessel on a stove over slow flame.
After opening the cooker lid take out the vessel containing cooked thinai & dhal.
Mash with a ladle and transfer into the vessel on the stove.

Add jaggery water & a pinch of salt and stir well.
Keep stirring for 8 to 10 minutes or until all blend together.

Finally add cardamom-nutmeg powder and 3 Tsp of ghee.
Then add finely chopped almonds.
Mix well.
Turnoff the stove and then add edible camphor after crushing it between fingers.
Mix well.
Tasty sweet thinai sakkarai pongal is ready.
Transfer into serving bowls and top it with roasted cashew nuts.
Add a dash of ghee also and enjoy with vadai or bajji!!

You might also like to try

Samai Arisi Sakkarai Pongal

Buckwheat Sakkarai Pongal

Sakkarai Pongal

Thinai Pongal

Thinai Appam

Chappathy/Roti Varieties

#Chappathy [ #Roti ] : Generally chappathy dough is prepared from whole wheat flour. To increase its nutritional value other flours like soya flour, buckwheat flour, amaranth flour etc., are added. The chappathy can also be made more nutritious by adding green leafy vegetables.

• Use the picture grid below to go to the posts of #Chappathy / #Roti recipes
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• Click on the image to take you to the recipe

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Chappathy/Roti
Buckwheat Spinach Roti	Red greens chappathy	Palak chappathy
Fenugreek leaf  Chappathy	Amaranth Roti	Arisi Roti
Samai Methy Roti

Click the link given below to get the recipes for curry, lentil [ dhal ] and other side dishes that goes well with chappathy.

Curry/Side dish

For other Tiffin/Breakfast recipes click the link given below

Tiffin

Boli-Varieties

#Boli or #Poli or #Paratha is stuffed pancake usually prepared during some special occasions or on festival days. The stuffing is generally used to be coconut jaggery pooranam 

or dhall coconut jaggery pooranam or potato masala. 

The dough for outer layer is made from maida or other flour in combination with either maida or whole wheat flour. The picture grid below takes you to recipes of boli.

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Boli/Poli & Paratha
Boli/Poli Dough with Maida	Boli/Poli with whole wheat flour	Boli/Poli
Aloo Thinai Boli/Poli	Boli/Poli-Sugar	Potato Paratha
Peas Potato Paratha	Potato Boli	carrot boli

To know other Tiffin/Breakfast recipes click the link given below

Tiffin