6 Varieties from One Dosa Batter I SouthIndian Breakfast I roshniscuisine I have prepared the thatte idli batter…on that day.The day is super busy as I have to record all these varities and ont hat day my daughter n her teacher, friends dance performance from Incredible India.
My friends are asking me some easy recipes for busy morning time, kids tiffin box . So I thought why not try different varities from one batter only and this is the result. And all will happy with so many varieties…in this way you can prepare large amount of batter and make different varities on each day…and no worry for busy weekdays.
I prepare idli, thatte idli, uttapam, crispy dosa, odia biri chakuli and appam from the same batter…and all taste different and super yummy. So lets get started
Ingredients
Dosa or Idli Batter
Grated Carrot
Chopped Onion
Chopped Green Chili
Chopped Curry leaves
Chopped Coriander Leaves
Idli Podi Powder
Sambar Powder
Oil to prepare the dishes
Salt to taste.
Procedure
Here I have used thatte idli batter…the ratio for this batter is
1 cup poha
1 cup udad dal
3 cups rice
½ cup sabudana
1 tsp fenugreek seeds
But you can take regular dosa or idli batter.
I have soaked all thesefor 6 hours n grind, mix it well. Keep for overnight for fermentation and divided the batter into 6 portions and add salt to this, mix it well.
So the 1st Recipe
For Biri Chakuli ,I have added water,chopped curry leaves n coriander leaves. The batter should be semi liquid consistency .
Now heat tava and spread oil all over this.
Then take a ladle full of abtter and pour over the tava and spread it evenly.
After osme time reduce the flame to low to medium and let it cook till it turns to crispy from sides.
Carefully insert the spatula…and remove the dosa.
Now comes to 2nd recipe
For Appam, I have added grated carrot, chopped curry leaves, coriander leaves n onion to the batter.
Take the appe pan, pour little oil in each mould.
Take a spoon full of batter and fill each mould.
Sprinkle some podi n sambar mix powder on each appam, cover the lid.
Let it cook from one side…then flip each appam.
Pour little oil and let it cook from all sides and little crispy.
Its done…
Then the 3rd n 4th Recipe
For Idli, I have greased the idli mould with oil and pour idli batter on each mould.
For thatte idli, I have taken a flat bowl, greased with oil and pour the batter.
Now keep both the moulds in idli steamer and steam these idlis for 10 min in high flame.
Let it cool down and demould it.
Its done…
Now coming to 5th recipe
For Crispy Dosa, Heat the tava.
Sprinkle some water over tava, let it cool down little bit.
Now take a ladle full of batter , pour it in the center.
Slowly spread the batter in clockwise direction .
Drizzle some oil all over and allow it to cook till it turns into golden colour n crispy.
Carefully insert the spatula and remove the crispy dosa from tava.
The last recipe Uttapam
Heat tava and spread little oil.
Take a ladle full of batter and pour in center.
Spread the batter in circular motion…but it should be thick.
Sprinkle some podi n sambar powder mix, with little ghee.
Cove it n let it cook from one side and the upper isde is cooked with the steam only.
When it turns into golden colour form lower side…remove it.
Enjoy your southindian breakfast varieties…I have prepare simple aloo curry with this.
Notes
You can prepare set dosa, sweet appam , masala dosa, mini idli, tava idli so many options.
I have prepared simple aloo curry…you can serve this with chutney, sambar like regular way.
If you prepare large quantity of batter, after grinding keep half batter in fridge,before fermentation.
In this way it does no turn to sour and remains fresh.
0 Comments