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

Instant Semolina (Rava) Dosa

Rava dosa is a crispy dosa and can be prepared instantly, without fermentation. A quick mix-in of chopped onions, coriander, curry leaves and green chillies adds excellent flavor to a batter. This dosa is a good option for breakfast, dinner, snack or a sudden meal for an unexpected guest. Whenever I, go to a hotel for breakfast, will always order this dosa, love it so much.  

Ingredients
1/4 Cup Semolina (Rava)
1/4 Cup All purpose flour
1/4 Cup Rice flour
1/4 Cup Curds

1 Cup Water
salt to taste
1 Teaspoon Cumin seeds
A pinch of asafoetida
A Spring of curry leaves
2 Tablespoons Coriander leaves - finely chopped
2 Green chillies - finely chopped
1 Onion - finely chopped
Oil / Butter for greasing

Method

Combine the semolina, all purpose flour, rice flour, salt, curd and water in a bowl and mix very well to make a smooth batter.  Add the asafoetida and curry leaves,coriander, green chilies and onion, mix well.
Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it with a cloth.

Use a pourer  (see pic above) to pour the batter in a circular manner starting from the outer side and then coming in the inner side to complete the circle. Pour little oil in the holes of the dosa and cook until crisp.

Repeat the process and prepare more rava dosas.  This is a very tasty dosa.

Serve hot with coconut chutney.

Note:  This dosa takes a little more time than the regular dosa to get cooked, so have patience and do not try to lift this dosa till it is crisp. 

Linking this post "Come, join us for Breakfast" event .

Labels: Breakfast, Come join us for Breakfast, Dosa, South Indian

Cabbage Dosa (Instant Dosa)

August 28, 2014

This doss is an instant dosa since, this batter does not need  fermentation.  Tamarind is added to the batter, this takes care of the sourness to the batter.   The cabbage in this dosa with the tamarind and red chilly taste yummy, one does not require chutney or sambhar to go along with it.

Ingredients
1 Cup Parboiled or Raw rice
1/4  Cup  Chana dal 

1/2  Cup Urad Dal
1/4 Cup Tur Dal

1/2 Teaspoon Methi seeds
4 Red chilies
A Small lime size Tamarind 

2 Cups cabbage  - finely chopped
1/2 Teaspoon Turmeric powder

1/4 Cup coriander leaves - finely chopped
A pinch of Asafoetida

A Spring of Curry leaves- finely chopped

2 Green chilies-  finely chopped
Salt to taste

Method

Soak rice, methi seeds and all the dals together overnight or for 3 -4 hours.
Microwave the tamarind and red chilies in water for 1 minute on high. Grind the soaked tamarind, red chilies to a fine paste  then add  hing , turmeric and salt. Then add the soaked rice+dal, grind it coarse paste. Transfer this ground paste to a bowl and stir in the chopped cabbage, curry leaves and green chilies and mix till well incorporated. The batter should be thick. 

Heat dosa tawa and when slightly hot, spread a ladle of the batter.  Drizzle oil around the dosa. When the bottom is cooked, flip and cook on the other side. 

Serve it coconut chutney or sambhar is also good, but I had it just plain and hubby dear with sauce.  Serve it hot.

Note: The batter is not easily spreadable like other dosa's. Use a ladle to lightly spread the batter to a circle. Don't try to spread it too thin, this is a fairly thick dosa or else the dosa will break when you flip it to the other side.

Linking this post "Come, join us for Breakfast" event .

Labels: Breakfast, Rice, South Indian, Dosa, Vegan, Come join us for Breakfast

Vegetable Uttapam

March 22, 2014

A traditional delicacy from down South which literally means 'poured appam' in Tamil. Uttapam is a dosa-like preparation made with the batter of rice, split urad dal and fenugreek seeds.

Ingredients
2 cups  parboiled rice
1 cup raw rice
1/2 cup split Bengal Gram (Urad dal)
1/2 tsp fenugreek seeds
1 tsp salt 

1 cup chopped vegetables (Onion, Carrot, Capsicum & Coriander leaves )

2 green chillies chopped fine.

2 Tomatoes cut in roundales for decoration
An iron griddle or tawa
Oil to smear the pan for cooking the uttapam

Method
Soak rice, daal and methi in water for 5-6 hours.  Grind this to a fine paste,  and leave to ferment 5-6 hours. After the batter is fermented add salt and enough water to make a dropping consistency.

In a bowl add all the vegetables, green chillies salt to taste and mix well.

Heat tawa, and brush oil over it. When hot, pour about 1 cup of batter on to it . It will spread a little  sprinkle the vegetable  mixture and arrange the tomato roundales on top cover and cook for 3-4 minutes. Open and check when the edges start browning a bit, pour a trail of oil/butter around it.   This uttapam cannot be flipped over.   Place the uttapam in a plate and serve hot with chutney or sauce.

Labels: Breakfast, South Indian, Dosa, Healthy, Vegan