Adai

                                       My mom used to prepare this adai when i was in hometown,but she used to prepare it as dosai instead of adai. Recently my mind was thinking to prepare some different variety of dosa. I have tried pesarattu, tomato dosa,mysore masala dosa,utthapam, but i havent tried an adai. So finally i decided a date and prepared this adai for dinner. I prepared three variations of adai in this adai batter, each has its own taste. I prepared kara chutney and coconut chutney for this adai. The small piece of adai dipped in kara chutney and then coconut chutney,taste yummier than other combination. Initially, I hestitate to prepare this because adai will be too thick and along with dhal,it will be so heavy and family members may get angry on me( Because my husband and my son don't like idli,uttapam varieties) But after preparing this adai with slight variation ,they love this adai.


Ingredients:

Idli rice - 1 cup
Raw rice - 1 cup
Toor dhal - 1 tbsp
Urad dhal -  1 tbsp
Moong dhal - 1 tbsp
Channa dhal - 2 tbsp
Red chilli -  5
Hing - a pinch
Curry leaves - 3 tbsp
Salt - as per taste
Jeera - 1/2 tsp
Small onion - 5
Drum stick leaves - 1/4 cup(optional)

Recipe:

* Soak rice,dhal,curry leaves and red chilli for 4 hrs.
* Chop small onion into small pieces.

1.Grind all the ingredients along with jeera ,hing,salt and very little water. Grind it into coarse paste. Add onion, 2 minutes before stopping the mixie/grinder.The onion should not be smashed completely and also should not be in thick pieces.The adai batter should be little bit thick . Add drumstick leaves and mix well.
2.Take a thick wide tava,heat it in slow flame and  sprinkle some oil on top. Take a big scoop full of adai batter , pour it in center of the tava and slowly spread out . Spread out for 1/2 inch thickness.
3.Make 3 or 4 holes on adai and sprinkle some oil on holes and around adai. Cook in slow flame for 3 minutes.
4.Once the adai turn brown downside,turn it to other side. Once again sprinkle some oil on holes and around adai.Cook till the adai is crispy and slightly brown in color.

         Serve hot with coconut or kara chutney.

Note:

* While serving kids, u can pour little water to the batter and make it thin and prepare dosa instead of thick adai.( i love that taste too). For spicy lovers, we can sprinkle some idli milagai podi on top and sprinkle some chopped onion and cilantro and serve.
* To make adai more crispier and brown, add butter finally, to toast both side.

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Vegetable gothumai adai

                           My mom used to prepare gothumai rotti ,which is my favorite one. She used to prepare it with wheat flour,chilli powder,salt and water. It will be thick like adai. Since my husband don't like i,t as it is thick and don't have any special taste. So i added chopped vegetables and some powder to make it make tastier. I just love the crunchiness of vegetables and nice aroma of spices which i have added.Two gothumai adai is more than enough for a normal person. It goes well with coconut chutney and sambar.

Ingredients:

Wheat flour - 2 1/2 cup
Rice flour - 1 cup
Onion - 1 big
Finely chopped vegetables - 1 cup(Carrot,beans,cauliflower,cabbage)
Chilli powder - 1 1/2 tbsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Jeera powder - 1 tsp
Salt - as per taste
Jeera - 1 tsp
Curry leaves - 3 tbsp
Coriander leaves - 5 tbsp
Water - as per consistency.

Recipe:

* Chop onion and vegetables into very fine pieces.
* Mix all the ingredients together,by adding enough water. The dough should be little thick(not like chappathi dough)
            Heat thick bottom dosha tava, sprinkle some oil on top and when it is slightly warm,take a handful of wheat adai dough and place it in center of the tava and dip your hand in a bowl filled with water and slowly spread the adai using wet hand. From center spread the dough towards out. Spread the dough as thin as you can. After spreading sprinkle some oil around adai.Leave for 2 minutes. After 2 minutes, turn the adai to other side and make very small 3 or 5 holes on adai and sprinkle in holes and around the adai. Cook for 5 more minutes in medium flame. Now again turn the adai and cook for 2 more minutes(To make adai crispier).Once done,serve with coconut chutney and sambar.

Note:

* Add any type of vegetables,it is purely optional.
* Instead of adai,we can also dilute it to dosa consistency and prepare dosa.
* Usually normal wheat rotti will be very thick and hard to chew,but this adai will be crispy and easy to chew when we have hot hot.
* If you are preparing this dosa for adults alone, can also add finely chopped green chilli.

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Akki roti

                              This akki roti is a rice(akki) based breakfast which is prpared in karnataka. My mom and Mil prepare different vareities of roti's like kothuma roti,ragi roti and akki roti. My favorite is akki roti. Other roti's will be little hard than this one. By adding onion,green chilli,ginger,carrot and jeera , gives a different flavor to roti. I used to have roti alone but coconut chutney and kara chutney combined with akki roti will be more tastier.When you make this roti thinner,it will be more crispier.

Ingredients:

Rice flour -  1 1/2 cup
Onion - 1 medium
Green chilli - 2 big
Jeera - 1/2 tbsp
Ginger - 1 " piece
Carrot - 1 medium size
Curry leaves - 2 tbsp
Coriander leaves - 2 tbsp
Turmeric powder - a pinch
Salt - as per taste
Water - 1 1/2 cup
Hing - a pinch

Recipe:

* Chop onion,green chilli,curry leaves,coriander leaves into very fine pieces.
* Shred carrot and ginger.

1.Take a big wide bowl ,add all the ingredients and mix well with water.The consistency is too be, not too thick and not too thin.(Nor like chappathi dough and not like dosa batter)

2.Take a thick wide pan and sprinkle some oil on top. (Take some water in a small bowl).Dip your hand in water and when it is wet,take a big lump of roti dough and place it in center of the tava. Again dip your four fingers in water and slowly slide the dough outwards .Make a round roti,keep the roti as thin as you can.Sprinkle some oil on top and cover the tava.Cook till down part is slightly brown. Now turn the roti upside down and cook for 4 more minutes in slim flame ,Make a small 2 or holes in roti and sprinkle some oil on corners of the roti and try to press the roti on top,so that the roti will become thinner. Cook till the roti is cooked and slightly brown in color. Once again flip the roti and cook for 2 more minutes(This will make roti crispier in both side).Once cooked, serve with coconut or kara chutney.

Note:

* We can also add any type of vegetables in it. Chop the vegetables very fine pieces,steam it       and add to roti     mix.
* Since we are adding vegetables and other ingredients, this roti will be heavier if we have           more than teo.
* Have this roti hot hot, once it is cold it will be become more harder.

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Rava dosa

          One of my favorite dosa is rava dosa. It is crispy crunchy and yummy too. It need experience to get a perfect rava dosa like we used to have in restaurants. Most of us hesitate to try ,because it need more time to cook and need more experiments to get  the ratio of rice,rava ,maida and water. Whenever i try ,either it will be soggy or like maida dosa. I will end up having it like rava dosa podimas. After lot and lot experiments, i came up with this recipe.


Ingredients :

Rava - 1 cup
Rice flour - 1/2 cup
Maida -  1/4 cup
Curd - 1/2 cup
Ginger - 1 " piece
Green chilli - 3 no
Onion - 1 small
Coriander leaves - 3 sprigs
Carrot - 1 small
Black pepper corn - 2 tbsp
Jeera - 1 tbsp
Salt - 1/2 tbsp
Water - 2 to 2 1/2 cup

Recipe:

* Chop onion ,ginger and green chilli into very fine pieces.
* Grate the carrot.
* Chop coriander leaves into fine pieces.
* Dilute curd into buttermilk by adding 1/2 cup water.
* Take a bowl, add all the ingredients . Mix well and add water. Make a thin batter.It should be like free flowing batter consistency.Set aside for 1 hour.
        Heat up the dosa tava and sprinkle some oil on top and wipe it.Once the tava is hot, sprinkle the batter from end side of tava towards center.The batter when spread on hot tava, makes some holes in between. Don't fill up all holes.Sprinkle some oil on top,cover with lid and leave it for 2 minutes.After 2 minutes,remove the lid and cook for 1 minute. Cook till the dosa is slightly brown .Remove it from tava and serve it in plate with sambar and coconut chutney.

Note :

* This recipe need patience, because for each dosa it take times.
* We cant prepare this dosa all together and serve, because the dosa will loose its crispiness when placed one above other and also rava dosa will taste yummy when we have hot and crispy.

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Thakkali dosai

                        One of my favorite dosai is thakkali dosai. The tangy taste in dosai makes me to eat extra dosai. Having a kid in home, we have to try different dish and experiment different ones. They feel bored if we feed same type of dish again and again. They wont say it in words, their expression say thousand words. My son loves dosai, esp crispy crunchy dosai. I like to prepare different type of dosai apart from onion dosai, masala dosai..... i tried this dosai and my son love it.


Ingredients :

Idli rice - 1 cup
Sona masoori rice - 1/2 cup
Tomato - 4
Red chili - 5
Jeera - 1 tsp
Ginger - 1 "
Curry leaves - 1 tbsp (chopped)

Recipe :

 * Soak rice for 4 to 5 hours.
 * Chop tomato,red chili ,ginger and curry leaves into small pieces.

                   Grind all the ingredients with enough water and salt. The consistency of the batter should be like paper dosai . Take a dosa tava, pour the batter in the center and spread in circular motion towards outward. Sprinkle some oil on top. Cover the tava with a lid. After some 2 minutes, fold the dosa and transfer to serving plate.(No need to turn upside down). Serve with coconut chutney.

Note:
       
* Can sprinkle some finally chopped onion and coriander leaves on top.
* No need to ferment the batter.

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Pesarattu

One of my Andra friend shared this recipe to me long time back.I hesitate to try because i thought it wont taste good,i am wrong when i taste it first time. I bored of having same plain dosa,masala dosa and onion dosa,so i tried this recipe.First time ,dosa consistency is not correct,so it came out as uthappam.After trying four or five times,i caught the right consistency for a crispy dosa. This dosa taste little blind,but having it with some spicy red chutney make this dosa more yummier. This time i tried this dosa with peanut chutney.It is good too.

Ingrediants:

Green gram dhal - 1 cup
Idli rice - one fist
Green chilli - 6 no
Jeera - 1 1/2 tbsp
Ginger - 1 inch
Onion - 1 big
Coriander leaves- 3 stem

Recipe:
* Soak dhal and rice together for 4 hours.
* chop green chilli  and ginger into small small pieces.
* Chop onion into very small pieces.
* Chop coriander leaves.

After soaking for 4 hour,grind green gram dhal,green chilli,jeera,ginger and enough salt.Add less water.Grind it in cocnsistency of dosa batter but it should be little thick coarse paste.Heat dosa tava,pour the batter in center and spread it in circle towards out. Sprinkle onion , corainder leaves and finally chopped green chilli(optional if you are serving for kids).Sprinkle some oil on top and close it with a lid.Let it get cooked for 2 min and remove the lid.Cook the dosa for some more minute till the dosa is crispier.Once done,fold it and transfer to a plate.Serve with hot red chutney or ginger chutney.

Notes :
     This dosa will be heavy if we have more than two dosa. We can prepare this dosa with little variation like sprinkling idli podi on top and even apply spicy chutney as a layer and serve.Generally in andra they serve this with upma stuffing(Like masala in masala dosa).

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