Samai-arisi-Neer-Dosai

#SamaiArisiNeerDosai : #SamaiArisi or simply #Samai is known as #LittleMillet in English. The grains are very very tiny and so got its name, little millet. #Millet are generally gluten free and non acid forming food.
This dosai needs just two or three hours for soaking the grains. Once the soaked grains are ground into a batter the dosais can be made immediately.

Ingredients :
2 cup	Samai arisi [ Little millet ]
1/2 cup	Coconut scraping
1/4 cup	Fenugreek leaves chopped [ venthaya keerai ]
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 samai arisi 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.
Add chopped fenugreek leaves, salt and sugar and mix well.

The batter should be watery. No need to ferment the prepared batter.

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.
Otherwise the dosai would become dry and develop cracks.

Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.

Transfer on to a serving plate.

In the same way make dosai one by one either over dosai tawa.

Serve hot with tomato sambar or tomato chutney 

or garlic chutney.

Note : Neer dosai can also be prepared without fenugreek leaves.

You might also like to try

Varagarisi Neer dosai	Samai methi pancake	Samai spicy masala Bread
Cholam dosai	Masaal dosai	Samai kanji dosai

For other Samai Recipes

Samai [ Little Millet ] Recipes

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes

Kanji-Dosai

#KanjiDosai : Kanji dosai has to be prepared just the same way as neer dosai but with a slight twist. Raw 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	Raw 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.

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.

Note :
Kanji dosai can be made without fermentation also. But the taste & texture differs.

You might also like to try

Varagarisi Neer dosai

Thinai Neer dosai

Cholam dosai

Masaal dosai

Thinai maavu dosai

Kuthiraivaali-Neer-Dosai

#KuthiraivaaliNeerDosai : Ever since I made #NeerDosai sometime back I have become a great fan of it. It is very easy to make and no need to ferment the batter. It only requires the time to get soaked in water. #Neerdosai can be made as soon the batter has been ground. Its very tasty and goes well with any spicy chutney or gravy.
Last week again I tried neer dosai using #Kuthiraivaali. Kuthiraivaali is known as #Barnyardmillet in English. Generally millets are non glutenous and non acid forming cereals. Barnyard millet is rich in minerals especially its iron content is more compared to other generally used cereals like rice and wheat. It is advisable to include millet in our daily diet.
Here comes the recipe to prepare Kuthiraivaali neer dosai.
Approximately 15 - 20 dosai can be prepared from the ingredients given here.

Ingredients :
2 cup	Kuthiraivaali [ Barnyard millet ]
1/2 cup	Coconut scraping
2 Tsp	Salt
1 Tsp	Sugar

Oil to make dosai.

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

Method :
Wash kuthiraivaali thoroughly 2 to 3 times.
Then soak for 3 hours adding enough water.
After 3 hours grind soaked rice and coconut into a very very smooth batter.
Add salt, sugar and mix well.
The batter should be watery. No need to ferment.
Dosa can be prepared immediately.

Heat a tawa on a stove over medium flame.
Spread oil on 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

For Kuthiraivaali - Barnyard millet recipes click the link given below

Kuthiraivaali recipes

For millet recipes click the link given below

Millet special

Thinai-Neer-Dosai

#ThinaiNeerDosai  #FoxtailMilletNeerDosai : #Thinai is known as #FoxtailMillet in English. It is gluten free and non acidic forming food just like any other millet. It is rich in protein, iron and other minerals. Thinai is sweeter in taste compared to all other millet.
I tried Varagarisi Neer dosai a few days back. In the same way, this time I made neer dosai with Thinai. But added little sugar to the batter that gave a unique taste to the dosai.
Now over to the preparation.
Approximately 10 - 15 dosais can be prepared.

Ingredients :
1 cup	Thinai [ Foxtail Millet ]
1/3 cup	Coconut scrapings
3/4 Tsp	Salt
1 Tsp	Sugar

Gingelly Oil [ till/sesame oil ] to make dosai.

Method :

Take thinai [ foxtail millet ] in a vessel and wash two or three times.

Add enough water and soak for 2 hours.

After 2 hours wash the grinder.

Put soaked thinai and coconut scrapings into the grinder.

Grind into a smooth batter adding required amount of water.

The batter should be watery to get paper thin dosai.

Add salt & sugar and mix well.

No need to ferment the batter [ maavu ].

Heat a tawa on a stove over a medium flame.

Grease the tawa with oil and allow to get hot.

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 to 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.
Arrange over a serving plate.
Serve hot with any spicy chutney of your choice or Side dish.

You might like to try

Neer Dosai

Varagarisi Neer Dosai

Thinai Appam Kerala style

Thinai murungai keerai urundai

Thinai Payasam

For other Thiani [ Foxtail millet ] Recipes

Thinai [ Foxtail millet ] Recipes


For other millet recipes

Millet Special

Varagarisi-Neer-Dosai

#VaragarisiNeerDosai  #KodoMilletNeerDosai : #Varagu or #Varagarisi is known as #KodoMillet in English. It belongs to #millet and grouped under #minormillet. These millet grows well in dry areas as rain fed crops. Millets are non acidic and gluten free. The fiber content is higher than rice and wheat.
The protein content in varagu is high and a rich source of iron, zinc and other minerals.
We should try to include it in our daily diet in some way.
I regularly used to prepare Pongal, Upma, Sundal or some mixed rice with Varagu. But yesterday I wanted to try a new tiffin with varagu. So I decided to make Neer dosai as the batter doesn't require fermentation. The end result was a tasty tasty Varagarisi neer dosai which was even more tastier than regular neer dosai done with rice.
Approximately 12 - 15 dosais can be prepared.

Ingredients :
1 cup	Varagarisi [ Kodo Millet ]
1/3 cup	Coconut scrapings
1 Tsp	Salt

Gingelly Oil [ till/sesame oil ] to make dosai.

Method :

Take varagarisi [ kodo millet ] in a vessel and wash two or three times.

Add enough water and soak for 2 hours.

After 2 hours wash the grinder.

Put soaked varagarisi and coconut scrapings into the grinder.

Grind into a smooth batter adding required amount of water.

The batter should be watery.

Add salt and mix well.

Heat a tawa on a stove over a medium flame.

Grease the tawa with oil and allow to get hot.

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 to 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.
Arrange over a serving plate.
Serve hot with any spicy chutney of your choice or kurma.
Here served with Mushroom tomato kurma.

You might like to try

Neer Dosai

Thinai Neer dosai

Chola appam

thinai appam kerala

appam kerala style 1

For other kodo millet recipes

Kodo millet recipes

For millet recipes

Millet Special