Soft & Spongy Poha Dosas #BreadBakers

This month Bread Bakers are celebrating Pancakes, our host is, Wendy . 

Today is Pancake or Fat Tuesday – which is also known as Pancake Day. Pancake Day is celebrated a day before Ash Wednesday.  A day when Christians begin their Lenten Season. I,  remember when we were young, during lent no sweets  or meat dishes used to made or eaten, now of course these are not strictly followed. 

We East Indians also call this day Introz Day , with pancakes a dish of liver or meat  is also prepared, since after this day no meat or sweets are eaten, during lent,  which is still  observed by majority  East Indians.

Already posted a Eggless & Vegan Pancakes  recipe, decided to make something different. Made these soft and spongy Poha / Beaten Rice Dosas.  These are made for breakfast and served with Fresh Tender Coconut Meat Chutney.

Ingredients

2 Cup Idli Rawa
1 Cup Level Poha / Beaten Rice
½ Teaspoon Fenugreek seeds
200 Grams Fresh Yogurt
3 Cups Water
¼ Teaspoon Soda - bi - carb
Salt to taste
For the Fresh Tender Coconut Meat Chutney
1 Tender Coconut Meat
2 Green Chillies
2 Tablespoons Fresh Yogurt
½ Teaspoon Cumin seeds
¼ Teaspoon Salt
A Handful of Coriander Leaves
A few Mint leaves

Method
Make Buttermilk by churning the yogurt and water together.
Soak the idli rawa and fenugreek seeds iin buttermilk. Keep it covered for 4 - 5 hours.
Soak the poha in buttermilk also in a another bowl. Keep it covered for 4 - 5 hours.

First grind Poha buttermilk to a fine paste and then add rawa and grind and run it for just a minute.  This batter should be a little coarse. Allow to ferment overnight. The next morning, add salt and soda, mix well. Keep it aside for 10 minutes.

Heat a cast iron pan or a non stick pan. Brush it with oil.

Pour  ladles of batter and do not spread the batter . 

Cover with a lid and let is cook on medium low flame for 2 to 3 minutes. 

Take off the lid and sprinkle oil all over the it and the sides.

Now flip it if you wish, I did it. Cook for just for a minute or two till light golden spots appear. 

Take it on to a serving plate. Likewise prepare the rest of the dosas.

In the meanwhile as the dosas are being made, lets make our chutney.

Add all the ingredients into a small chutney jar and grind to a fine paste using no water, if necessary add a teaspoon or more of yogurt. It done so simple .. ins't it ! 

Pour this into a serving bowl and enjoy with soft and spongy dosas.

My Notes

There is no urad dal in this dosa. The fermentation is of this batter is the butter milk. So do not discard the buttermilk whiles grinding. If you find that the butter milk is not sufficient for soaking or grinding add little more water.

Four Pillars of Faith go into making of Pancakes today:
Egg for creation
Flour for sustenance of life
Milk for Purity
Salt for wholesomeness
Happy Pancake Tuesday

Labels :  Bread Bakers, Breakfast, Chutneys & Dips, Dosa, Gluten free, Idli Rawa, Poha, South Indian, Vegan, Pancakes, 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Aebleskivers by All That's Left Are The Crumbs
Apam Balik by I Camp in My Kitchen
Blueberry Lemon Dutch Baby Pancake by Spill the Spices
Brazilian Tapioca Pancakes by Herbivore Cucina
Chocolate Buckwheat Pancakes by Ambrosia
Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
Gluten Free Aebleskiver by Gayathri's Cook Spot
Hoppers by Mayuri’s Jikoni
Hotteok by Sara's Tasty Buds
Instant Multigrain Dosa by Sizzling Tastebuds
Japanese Pancakes by Karen's Kitchen Stories
Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Pancakes by The Schizo Chef
Moo Shu Pancakes by Food Lust People Love
Soft and Spongy Poha Dosas by Sneha's Recipe
Swedish Pancakes by Hostess At Heart
Syrniki by The Mad Scientist's Kitchen
Vegan Red Velvet Pancakes by Cook’s Hideout

Pretzel Dogs #Breadbakers

For Bread Bakers this month our Host by Stacy Livingston Rushton, choose the theme "Pretzels".  Thank you Stacy for hosting this month's event.

Pretzel Dogs are so easy and quick to make.  Used my earlier Pretzel dough recipe and halved it. The only difference is that this time used milk and fresh yeast. They make a perfect brunch or an evening meal. You can enjoy them with any sauce of your liking. 

I enjoyed them with Hot Sriracha Sauce. This was my Sunday's  dinner.  

Make 7 Pretzel Dogs  

Ingredients  

1/2  Cup Milk
1.3/4 Cups All-Purpose Flour
1/2 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Fresh Yeast
Extra Warm water if required
Coarse Salt for Sprinkling - Optional
Melted Butter for brushing
5  Pork Frankfurters
2 Tablespoons Baking Soda

Method
Pat dry the hot dogs with a kitchen towel. Keep aside

Place all ingredients in a bowl and mix till everything until well-combined. Knead the dough for 10 minutes, until it’s soft, smooth. Oil a bowl and place the dough (so it doesn't stick),cover with a cling film and allow it to rest till it doubles in volume.

While the dough is resting, prepare the “Baking Soda solution” mix 1 cup boiling water with 2 tablespoons baking soda, stirring until the soda is totally dissolved. Set the mixture aside to cool to lukewarm.

After  the dough doubles in volume , transfer the dough to a lightly greased work surface.

Preheat your oven to 200 degrees . Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with butter paper.

Divide the dough into eight equal pieces.  

Shape each piece into a long rope about 2 feet and then lightly flatten it then roll it around the hot dog. 

Let the beginning end be underneath the dough. Gently roll and see that it overlaps and continue till the other end. 

The end should stick to the bottom of the hot dog. They should look like mummies. Let them rest, covered, for 10 minutes.

Pour the baking soda - water solution into a square pan.

Working with a hot dog pretzel at a time, roll them in the baking soda-water solution. and place them back on to the baking sheet . 

This silicone sheet is 10 years old.

Sprinkle it with a pinch of coarse salt or pretzel salt . 
Since I, had only 5 Pork Frankfurters, made two small mini buns with the remaining dough. 

Bake the pretzels for 18 to 20 minutes, or until they’re golden brown at 200 degrees . 

When out of the oven brush them with melted butter on top and the sides.

Enjoy the pretzels warm .

Amazingly delicious and so easy to make! 

Dip them in ketchup, sriracha sauce, cream cheese dip or with just mustard sauce.

Click here for Hot Buttered Pretzels - Soft & Chewy

Labels: Breads, Bread Bakers, Hot Dog, Pretzel Dogs, Continental Cuisine
Have a look at the recipes of our other baker's.


Authentic German Pretzels from Sara's Tasty Buds
Ballpark Pretzels from Karen's Kitchen Stories
Beer Pretzels from Passion Kneaded
Buttery Pretzels from Ambrosia
Cheddar Garlic Soft Pretzels from Palatable Pastime
Cheese Jalapeño Stuffed Pretzel Rolls from Herbivore Cucina
Cinnamon Sugar Pretzel Bites from Cook's Hideout
Cinnamon Sugar Soft Pretzels from Hostess At Heart
Double Soda Pretzels from Food Lust People Love
German Pretzel Rolls from All That's Left Are The Crumbs
Honey Mustard Snack Pretzels from Cindy's Recipes and Writings
Pretzel Dogs from Sneha's Recipe
Pretzel Sticks from A Day in the Life on the Farm
Saffron Pretzel Rolls from The Schizo Chef
Soft Whole Wheat Pretzels from What Smells So Good?
Sourdough Soft Pretzels from Baking Sense
Whole Wheat Pretzel Bites from I camp in my kitchen

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Khameeri Puri #BreadBakers

Khameeri puri is made by using yeast (khameer). Khammer means yeast in Hindi. This dough is very soft, like a bread dough hence these cannot be rolled with a rolling pin, they have to be flattened by hand. If you do not want to make puris, you can make roti / flatbread and use to girddle to bake the roti's .

For this month's bread baker's event Hosted by Stacy Livingston Rushton and Kalyani , the theme is  Whole Grained Holiday Breads. 

Our meals are incomplete with breads, made these puris with Whole wheat flour and All Purpose flour. These Khameeri puris turn out so soft and delcious. I, make these so often most of the times as flatbread. Have these Khameeri Puris hot with jam and Ohh!! you are in heaven, seriously, try and let me know!  They can be had with any gravy or even with a topping of herbed mayo or hummus. 

Ingredients
2 Cups Heaped All Purpose Flour
1 Cup Whole Wheat flour
2 Tablespoon Ghee/ Butter
1 Egg
 1/3 Cup Yogurt - beaten
3/4 Teaspoon Salt
1/4 Teaspoon Baking Soda

1 Teaspoon Instant Yeast
1 Tablespoon Sugar - powdered

1/2 Cup Warm Water or as kneaded
Water as required to knead the dough
Oil for deep frying

Method
Sieved flours and baking soda, keep aside.

Mix warm water ,yeast and sugar, let it stand  for 5 minutes. Then add ghee / butter, yogurt and egg to the mixture and mix it well. 

In a food processor / dough kneader,  add the sieved flour,  salt and yeast mix, run it till the mixture is incorporated, then keep adding warm water little at a time till forms a soft and sticky dough.

Take it dough out on to oiled work surface and knead it  for 10  to 12 minutes by stretching and folding the dough , till it is soft and smooth.   Place it in an oiled bowl and cover it with wet muslin cloth till it double's in volume.  Depending on the room temperature, it may take an hour or more to rise.

Then deflate the dough and divide it into 10 or 12 equal parts.

In the meantime, place and kadai with enough oil for deep frying. Let the oil start heating.   Then start to make the puris.

Take a plastic sheet and oil it well.   Keep on stretching and flattening dough by oiling your hands and make a thick puri. 

 These puris are thick about half an inch, if  you  make thin ones they will not puff well, you  can cut it with a round mold to make them all same size.   

Check weather the oil is hot enough to fry the puri, take a small piece of dough and put into the  hot oil, if the dough rises immediately to the surface, then the oil is ready to fry the khameeri puri.

Now fry the khameeri puri into the hot oil on medium high flame and press them with a slotted spoon so that they will puff up evenly.  

When one side is just light golden, turn the sides and fry till both sides are just light golden.  Take them out on to a  kitchen towel to absorb excess oil. 

Like wise make rest of the puri's.

Enjoy these puffy khameeri puri's with a dip or gravy of your choice  OR   like me with a spoon of jam on each..hehe... enjoy !!

Labels : Breads, Flatbread, Deep Fried, Khameeri Puri, Bread Bakers, Whole Wheat, Egg

Check out the Healthy Breads that our fellow #BreadBakers have baked this month:

100% Whole Wheat Bread from Cook's Hideout
Eggless Whole Wheat Chocolate Cinnamon Rolls from Spill the Spices
Gingerbread and Oatmeal Bread from Mayuri's Jikoni
Kamut Cloverleaf Rolls from Cindy's Recipes and Writings
Key-Shaped Challah with Finger Millet from Sara's Tasty Buds
Khameeri Puri from Sneha's Recipe
Oats Whole Wheat Bread from The Mad Scientist's Kitchen
Santa Lucia Buns from Karen's Kitchen Stories
Slovak Pasca from Ambrosia
Spelt Banana Bread from Food Lust People Love
Swedish Limpa from Palatable Pastime
Whole Wheat Grissini from A Day in the Life on the Farm
Whole Wheat Stollen from All That's Left Are The Crumbs
Wholewheat Garlic Flavoured Monkey Bread from Sizzling Tastebuds 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Laadi Pav or Pull Apart Rolls #BreadBakers

Today I, am sharing with your Mumbai's special bread called Laadi Pav or Pull Apart Rolls or slab of bread rolls ( one laadi consist of 6 rolls) or Pao means a ‘small rolls’, these are eggless and pillow soft, these rolls are baked as one big slab and the individual rolls are pulled apart. 

They are perfect accompaniment for Usal Missal, Pav Bhaji, Vada Pav, Dabeli , Burgers or any gravy dish. Actually in Mumbai these are eaten with everything, like for breakfast these are had with eggs,  slated with butter they taste... yum ! I ,believe Laadi Pav were introduced by the Portuguese in India and are always made with all-purpose flour.

Ingredients
2.1/2 Cups Plain Flour  
1 Tablespoon Butter 

1 Teaspoon Rapid Action Yeast
2 Tablespoons Sugar
1 Tablespoon Milk powder

3/4 to ¼ Cup Warm Water – 

½  Teaspoon Salt 

Method

In a food processor whisk together the flour, milk powder and the salt.   Add the yeast,  butter and  mix well, then as the food porcessor is running add warm water little at a time till all the flour comes together and forms into a ball of dough. Take this dough out on a greased surface and knead it into a smooth and soft dough. 

 Grease a large bowl with a teaspoon of oil, turn the dough in the oil so that it is evenly coated with the oil, and cover the bowl. Keep for an hour or till it doubles. Dough should be all airy and puffed up. Poke a finger in the dough and make an indent (or a small hole with your finger) in the dough. If the hole or indent remains and the dough doesn’t bounces back that means dough is ready.

Now deflate and knead the dough for another minute until it makes a smooth dough ball.   Divide dough into  equal  parts  and  shape the dough into balls and set them in the greased baking tin, making sure to leave gap between the balls, because they will expand while they rest.

Loosely cover the rolls with aluminum foil or plastic wrap or keep inside a covered space  to proof. Let the rolls rise for about 30-45 minutes, until doubled. All the raised, proved balls will stick to each other, it is ‘Laadi Pav’! Brush them with milk.

Bake them in a pre-heated the oven at 200 degrees C, for about 15-20 mins till top of the pavs turns golden brown. Keep checking it after 15 minutes. 

Once its golden brown take it out of the oven and  brush them with butter, 

remove the laadi pav from the baking tin and allow them to cool down on a wire rack.  

Just make it or Buy it ..like in Mumbai the Mumbaiets say to the baker -- "Ek  Laadi Pav dena " .   Break into pieces or salter it with butter / jam or enjoy with gravy of your choice.


Labels : Laadi Pav, Bread Bakers, Breads, Mumbai


For November Host: Kelly , choose the theme "Pull Apart Breads " for Bread Bakers. Thank your Kelly for hosting this event.


Apple Pecan Streusel Pull Apart Bread from Hostess at Heart
Bananas Foster Monkey Bread from Food Lust People Love
Caramel Nut Rolls from House of Nash Eats
Cheese Stuffed Garlic Pull Apart Bread from Mayuri's Jikoni
Cheesy Pesto Pull Apart Bread from Spill the Spices
Christmas Tree Bread from Sara's Tasty Buds
Chrysanthemum Bread from Ambrosia
Cinnamon Sugar Pull Apart Bread from Cook's Hideout
Coffee Pull-Apart Bread from Passion Kneaded
Coriander Garlic Pull Apart Bread from The Mad Scientist's Kitchen
Cranberry Chutney Pull Apart Bread from Spiceroots
Garlic Pull Apart Bread from Palatable Pastime
(High Altitude) Cranberry Orange Cardamom Pull-Apart Bread from The Wimpy Vegetarian
Jalapeño & Cheese Pull Apart Bread from I camp in my kitchen
Laadi Pav or Pull Apart Rolls from Sneha's Recipe
Monkey Bread from Sonlicious
Overnight Monkey Bread Pudding from A Day in the Life on the Farm
Paneer Pesto Pull Apart Rolls from Veena's Vegnation
Pull-Apart Dill Bread from Karen's Kitchen Stories
Pumpkin, Garlic, and Sage Pull Apart Bread from Baking Sense
Pumpkin Spice Latte Pull-Apart Bread from All That's Left Are The Crumbs
Stuffed Sweet Potato Pull Apart Rolls from The Schizo Chef

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.