TRI-FLOUR DOSA WITH COCONUT CHUTNEY | SIMPLE TIFFIN RECIPE | SOUTH INDIAN DELIGHT

An instant dosa as tasty and healthy as the original . Its true name at our household is "Karacha maavu dosa" . I have just given it a better name (and you will understand why very soon ..)


Reason for making it ...
Wanted to make a simple dinner , ran short of dosa batter :(
Our very own instant dosa idea struck me. Thanks to my dear mom. When she ran short of dosa batter, she would immediately mix different flours  in a jiffy and make delicious dosas in no time ! There are many ways you can make an instant dosa like only rice flour, rice flour and maida ,only wheat flour so on and so forth. This is one such combination.

Why not, make it..
Very simple. Reason for penning down the recipe is, this may help bachelors who can just mix flours and make their own breakfast / dinner. Also, when you have a plan to go out yet want to end up with home food, just mix the flours, enjoy your outing , come back and make yummy and crispy dosas !

Here you go.....

Tri-flour dosa

INGREDIENTS: (makes 10-12 dosas)
Rice flour - 1 cup (my cup measures 180 gms)
Wheat flour - 1/2 cup
Rava (Sooji) - 1/4 cup
Curd - 1tbsp (optional)
Salt - to taste
Cumin seeds - 1tsp
Pepper powder - 1/2 tsp
Green chillies - 1 chopped finely
Onion - 1 small , finely chopped
carrot - 1/2 , grated
coriander leaves - 1 tbsp. ,chopped

METHOD:
  1. Take all the flours in a bowl, add curd, salt and 1 cup water. Mix well and keep aside for 1/2 an hour
  2. Add pepper powder, cumin seeds and mix well. Due to Rava, the batter would have got little thick, hence check and pour little water. The batter should be little thin than the regular dosa batter.
  3. Heat the dosa tawa, once hot, pour the batter in a circular motion , add onions, green chillies, carrot and coriander on top of the dosa .Drizzle some oil , Keep the flame in medium-high. Once done, turn the dosa and let the other side get cooked for few seconds.

Your simple tri-flour dosa is ready!!

Notes
  • You can add onions , carrot, coriander, chillies in the flour , mix well and make dosas. I have not done that way, as this method is more hassle free
  • Let the dosa get completely cooked, then flip it else it will tear apart.

Coconut chutney

I learnt this recipe from a cook called Babu in Bangalore. I tasted this chutney and loved the tangy twist given to the usual coconut chutney.

INGREDIENTS:
To grind:
Grated coconut - 1/2 cup
Green chillies - 2
Ginger - 1 inch piece
Garlic - 3 pods
Tomato - 1 small
Coriander - 1 tsp
Roasted gram (Pottu kadalai) - 1tbsp
salt - to taste
sugar - a pinch
Lemon juice - 1/2 tsp (optional)

To temper:
Sesame oil - 1tsp
Mustard
Red chillies
Urad dal (optional)
Curry leaves - few

METHOD:
Grind all the mentioned ingredients in "to grind" column

Tempering with "to temper"

The simple yet divine combo of Dosa and Chutney is ready!!!



Tri-flour dosa presented as a Tri-colour dosa (Independence day special :) ) Now you know why I named it that way ;)

Meet you all with another interesting recipe. Till then cook healthy, eat healthy and enjoy life !! :)
 

Comments

  1. UnknownAugust 16, 2014 at 8:38 AM

    Very nice. A small suggestion. Adding one spoon on chana flour will make dosa crispy. Garnish of cashew nut pcs would make high class dosa.

    ReplyDelete
  2. UnknownAugust 16, 2014 at 11:21 AM

    Very nice....

    ReplyDelete
  3. Divya K SwamySeptember 1, 2014 at 3:01 AM

    Sure suresh chithu. Thank u :)

    ReplyDelete
  4. Divya K SwamySeptember 1, 2014 at 3:01 AM

    Thank u Rujavi :)

    ReplyDelete

Post a Comment

Popular posts from this blog

CHEESY MASALA VADA | SOUTH INDIAN DELIGHT | SNACK DELIGHT

Image
Masala Vada! A favourite tea-time snack in South India. You can find this in any tea stall. The recipe below is typical Tea stall style :) Wiki "gyan" about vada Vade , also known as wada or vade (in Sri Lanka) or vadai or bara (pronounced "vah-daa", "vah-dey", "baraa" or "vah-die"), is a savoury fritter-type snack from South India Vadas can vary in shape and size, but are usually either doughnut- or disc-shaped and are between 5 and 8cm across. They are made from dal, lentil, gram flour or potato.  The Vada is a traditional South Indian food known from antiquity. Although they are commonly prepared at home, Vadas are as well a typical street food in the Indian Subcontinent and Sri Lanka. They are usually a high calorie morning food, typically about 300 Kilocal each, but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all day. It is known as Vades in South Afric...
Read more

NEI APPAM | SOUTH INDIAN DELIGHT | FESTIVAL DELIGHT

Image
After a long gap,am back with a traditional sweet that is made on many festive occasions. Lets say "karthigai special" :) Wiki "gyan" about appam Unni appam is a small round snack made from rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee and cardamom powder fried in oil . Variations of the appam using jackfruit preserves instead of banana is also common. It is a popular snack in Kerala. In Malayalam, unni means small and appam means rice cake. Æbleskiver is a similar dish in the Danish cuisine. Reason for making it ... This is made for all festival occasions like Krishna Jayanthi, Saraswathi Pooja,Karthigai deepam at Brahmin homes. So, we often make this as prasadam . Why not, make it.. Appam is usually made using combination of flours and jaggery. The one mentioned here is my mother-in-law's method and I learnt from her. Try this to get fluffy and soft appams. Crunchy outside, soft inside, oh you will love this !! He...
Read more

Kesar Rasamalai !!

Image
Being my first post, lets start with a sweet. Rasagulla and rasamalai, our lovely Indian sweets ''Rasgulla''' is a cheese-based, syrupy dessert popular in the Indian subcontinent, particularly in the Indian states of Odisha, West Bengal and Mauritius island. The dish originated in Odisha centuries ago, while a whitish spongy variant ("Bengali Rasgulla") became popular in Bengal in the 19th century. Rasgulla is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.(Source:Wiki) ''Ras Malai''' or '''Rosh malai'''  is a dessert eaten in India Pakistan and Bangladesh. The name Ras Malai comes from two parts in Urdu: "Ras" meaning "juice/juicy" and "Malai", meaning "cream". It has been described "as a rich cheesecake without a crust." (Source...
Read more