Red-Rice-Kanji-Dosai

#RedRiceKanjiDosai : Kanji dosai has to be prepared just the same way as neer dosai but with a slight twist.  I have used Rajamudi red rice in this recipe. Red rice has to be soaked for two hours and has to be ground into a smooth batter adding coconut scrapings. Then transfer the batter into a vessel and wash the grinder with 1/2 cup of water. Take this water in a separate vessel. Add a tbsp of batter to this water and heat over a medium heat to prepare porridge. Allow it to cool down to room temperature. Then mix the prepared porridge with ground batter adding salt and a tsp of sugar [ optional ]. Allow the batter to ferment for 6 hours or overnight.
The batter is ready to make crispy dosai.

Ingredients :
2 cup	Red rice
1/2 cup	Coconut scraping
2 Tsp	Salt
1 Tsp	Sugar [ optional ]

Oil to make dosai.

[ I used gingelly oil { til/sesame oil} which gives a nice aroma and taste to the dosai. ]

Method :
Wash rice thoroughly 2 to 3 times.
Then soak for 2 hours adding enough water.

After  2  hours grind soaked rice and coconut into a very very smooth batter.
Transfer into a vessel. Set aside.

Wash the grinder with 1/2 cup of water to take out the batter sticking to the surface of the grinder.

Transfer this washed water into a separate vessel and add 1 Tbsp of ground batter also.
Add some more water and mix well.

Now keep this vessel containing washed water on a stove over slow flame.

Keep stirring with a ladle.

Slowly it turns into porridge [ kanji ] and becomes shiny.

Switch off the stove.

Allow it to come to room temperature.

Pour into the vessel containing batter.
Mix this porridge [ kanji ] with the batter well.

Add salt, sugar and mix well.
The batter should be watery. Ferment for 6 hours.
[ Dosai can be made without fermenting also. But taste and texture differs ]

Heat a tawa on a stove over medium flame.
Spread oil over the tawa.
When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.
Gently spread the oil using dosa ladle that we had sprinkled earlier over the top of the dosai.
Otherwise the dosai would become dry and develop cracks.

Transfer on to a serving plate.
In the same way make dosai one by one.

Serve hot with tomato sambar or tomato chutney or garlic chutney.

You might also like to try

Varagarisi Neer dosai

Thinai Neer dosai

Cholam dosai

Masaal dosai

Thinai maavu dosai

Palak-Koottu

#PalakKoottu  #PalakLentil : #Koottu is a thick gravy prepared from #greens or #vegetables adding lentil and coconut paste. #Koottu is served as a side dish for sambar or rasam rice for lunch. Some greens such as mulai keerai, siru keerai, venthaya keerai, manathakkali keerai, palak, etc., are suitable to prepare #Keeraikoottu. As #Greens are full of fiber, minerals and vitamins, we have to include them in our daily diet.
Here comes a recipe of koottu with #palakgreens

Ingredients :
1 cup	Palak greens chopped
1/3 cup	Green gram
3/4 Tsp	Sambar Powder [ adjust ]
1 pinch	Turmeric powder
1/2 Tsp	Salt [ adjust ]
To grind :
4 Tsp	Coconut scraping [ adjust ]
2 or 3	Black pepper [ optional ]
1/4 Tsp	Cumin
1/4 Tsp	Rice flour
To Temper :
1/2 Tsp	Vengaya vadavam
1/2 Tsp	Oil

Method :

Take split green gram in a small vessel.

Wash and then add a pinch of turmeric powder.

Add 1/2 cup of water.

Add a cup of water in a pressure cooker and keep the above vessel inside the cooker.

Pressure cook on HIGH flame for 1 whistle and then reduce the flame to SIM & cook for 7 minutes.

Open the pressure cooker only after it ran out of steam.

Set aside.

Grind coconut, pepper, cumin and rice paste into a nice paste using a blender.

Keep aside.

Take a pressure cooker and add 1/4 cup of water.

Then add salt, Sambar Powder and turmeric powder.

Spread chopped palak leaves.

Over the leaves add cooked lentil and coconut paste.

Close the cooker with weight on.

Cook on HIGH flame for two whistles.

Immediately release pressure and mix well.

If it is thick add some hot water and mix well.

Transfer into a serving bowl.

Temper Vengaya vadavam and put over the koottu.

Tasty tasty palak koottu is ready to enjoy.

#PalakKoottu is a great accompaniment to sambar rice or rasam rice.
Palak koottu can also be mixed with hot white rice and relished along with any poriyal or kara curry or pickle

Other lentil recipes you might like to try

vazhaipoo koottu

noolkhol leaf lentil

Palak Masiyal

Palak Chappathy

Mushroom Palak soup

For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index

Kanji-Porridge-Gruel-Varieties

#Gruel [ #Kanji or #Conjee ] #Porridge Varieties : #Gruel is called #kanji [ or #Conjee or #congee ] or #koozh in Tamil. Gruel is slightly thinner in consistency than #Porridge. #Gruel is generally prepared from rice, millet, oats, and broken wheat.
Here links to different recipes of gruel are given below.
Click on the picture to go to the recipe

Kaezhvaragu koozh	Kambu Koozh	Makkachola Kanji
Godhumai Kanji	Varagarisi Venthaya Kanji	Kudhiraivaali Venthaya Kanji
Samai Kanji	Chola Kanji	Quinoa conjee [ Quinoa kanji ]

Pulikoozh [ Tamarind spicy cake ]

Mor koozh [ Buttermilk spicy cake ]

Lemon koozh [ Elumichai koozh ]

For tasty accompaniments

Chutney Varieties


Urugai Varieties