Sourdough Cumin Seed Dosa with Spicy Tomato Chutney#FantasticalFoodFight

This dosa naturally fermented buns, yeast free, gluten free and vegan. The sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time. 

Ingredients

For the Dosa Batter 
1½ Cups Idli Rawa
½ Cup Urad Dal
1 Teaspoon Heaped Cumin seeds
Salt to taste
For the Spicy Tomato Chutney 
1 Large Tomato - peel the skin and finely chop
1 Teaspoon Oil
½ Teaspoon Each of Chana Dal & Urad Dal
5 Grains Fenugreek seeds
3 Dried Red Chilly or according to your level
2 Cloves Garlic
½ Inch Piece Ginger,
A Pinch Turmeric powder
Salt to taste
½ Teaspoon sugar,
½ Teaspoon Mustard seeds
1 Teaspoon oil
6 Curry leaves 

1 Tablespoon Oil

Method 

For the Dosa Batter

Wash and soak the idli rawa in water upto the level of rawa , an hour before grinding.

Wash and soak the and urad dal separately for at least 4 to 5 hours.
After the soaking time drain the water from the both the grains.  

In a blender  add  half the  urad dal with a tablespoon of water and the cumin seeds blend the mixture until light and super smooth and fluffy. When smoothly ground add half of the idli rawa and blend it for a minute or two only, we do not want the rawa to become a smooth paste a coarse texture is required.

Remove this into a big pot/vessel . Now likewise grind the remaining urad dal and idli rawa. Whisk the ground batter well until they are well mixed becomes light and fluffy. Place this pot into a large pot /vessel, so if it ferements and start pouring out, this batter will not get waste.  Cover the pot with a lid and leave it to ferment overnight or more depending on the weather ( in summer it takes 6 to 7 hours ). A good batter will actually double in size.

To make the Dosa

Take how much you want to use in another smaller pot. 

Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it with a cloth.
Take a ladle full of batter and spread it in a circular motion to make a thin dosa. 

Sprinkle little oil on the dosa/crepe and spread a little of the chutney cook until crisp on medium low flame.

When crisp and brown below fold the dosa/crepe, take it out on to a serving plate.

In one or two dosas I had some leftover potato sabzi added that too.

Serve hot with Spicy Tomato Chutney.

For the Spicy Tomato Chutney

Heat a teaspoon oil and add the dal/lentils, methi, chillies and toss it till you get nice aroma 

the dal starts to turn pink. Now add ginger & garlic pieces and  dried red chillies saute for a minute. 

Add chopped tomato and keep sauteing till all moisture goes off. 

Add turmeric powder, salt & sugar. Let it be for few seconds and then turn off the gas. 

Let this mixture cool completely and then grind it to a smooth paste. 

For the Tadka

Heat a tablespoon of oil add mustard seeds & curry leaves.  When the mustard seeds starts to crackle take off the flame and pour the over the chutney. 

Chutney is ready to be served !!

Enjoy  with dosas..  These make a filling main course or a brunch.

Labels:  Dosa, Sourdough, Cumin Seeds,Crepes, Spicy Tomato Chutney, Fantastical Food Fight, Healthy, Vegan, Gluten free, Brunch, Main course, Lentils, South Indian

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Roasted Coconut Chutney

This is  a delicious and easy chuntey to make.  Perfect with snacks or Idli, dosa.  Dip and enjoy.   We had this with Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free.

Ingredients

1/2 Teaspoon Oil
1 Green Chilly or to taste
1 Tablespoon Chutney Chana / Roasted Gram / Phutane
Little Tamarind or to taste
Handful Coriander leaves
1/2 Cup Packed Grated Coconut
1/2 Teaspoon Cumin Seeds
Salt to taste

Method

In a pan heat oil 

add the green chilly and chutney chana and stir fry for a minute 

add the tamarind

Cumin seeds and fry till 

Chutney chana  turn golden and green chilly is fried

Take this into small blender jar and add rest of the ingredients and grind to a fine paste. 

 Ready to enjoy with Idli, dosa or any snack.  

Delicious and yum.

Labels : Chutneys & Dips, Roasted Coconut Chutney, Coconut, Green Chilly, Coriander Leaves, Idli, Dosa, Vegan, Gluten free 

Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free

Healthy, nutritious,  vegan and  gluten free millets  dosa recipe. Very  nutritious and it is a good source of protein. The addition of dal and millets makes it a perfect breakfast or dinner meal.  This is also perfect for a fasting meal / vrat ka khana.

This  nutritious and protein rich dosa is so easy to make, no fermentation is required. Taste great with any chutney of your choice. We enjoyed it with Roasted Coconut Chutney.

Makes 7 - 8 Dosas
Ingredients  

½ Cup Kuthiraivali
½ Cup Thinai
¼ Cup Split Urad dal with skin
¼ Cup Massor dal
¼ Cup Tuvar Dal
½ Teaspoon Level Asafoetida
1 Teaspoon Heaped Red Chilli Powder
Salt to taste

1 Teaspoon Cumin Seeds  

A Sprig Curry leaves - finely  chopped

For the Topping

 1 Large Onion - finely  chopped  - optional

Oil for making dosa

Method

Wash  the kuthiraivali in a fine strainer.  Keep  aside

Wash  the thinai  in a fine strainer.  Keep aside 

Add this  too aside

Wash the split urad, tuvar and masoor dals.  

In a big bowl add  washed dals, thinai and kuthiraivali .  Add sufficient water and keep it covered and  soak for 3 to 4 hours

 overnight.Drain all the water.

Take it in a blender, Add in asafoetida, salt and chilli powder

Grind it into a fine / slighlty coarse paste, now add the , cumin seeds, curry leaves  and pulse it one or two times.

 Take it in a bowl, Mix well

For Making dosa, take a ladleful of batter

Spread on a hot pan, spread the onion and press it with a flat spoon.

Drizzle little oil around the sides of the dosa

flip over when bottom is nicely golden.  Cook for 2 minutes 

Take it out into a plate

Make few without onion.  Take a ladleful of batter and spread it.  

Drizzle little oil on the sides. When it cooked then

Flip it and cook for 2 minutes

Take it out on to a serving plate. 

Serve Roasted Coconut Chutney .

Labels : Millets, Kuthiraivali, Thinai, Masoor dal, Split Urad Dal, Tuvar dal, Curry Leaves, Asafoetida, Vegan, Gluten free, South Indian, Dosa, Healthy, Breakfast, Healthy Dinners, Vrat 

Besan Ka Cheela / Gramflour Crepes / Dosa - Gluten Free & Vegan

Besan Cheelas are simple spiced gram flour pancakes from Indian cuisine. Cheelas / Crepes or Pancakes  of chickpea flour are know as Besan ka cheela/Gramflour crepes/Kadalamaavu Dosai.

Isn't it interesting that crepes / pancakes in India are referred to as, cheela's in Gujarat, Rajasthan and in the North and in the South they are call it dosai or dosa, since it's very similar to dosa only the names are different . But unlike the South Indian dosa,  there is no soaking of grains,  grinding and fermentation process.  This is an instant cheela / dosa recipe.

This is a simple and instant crepe/ pancake. Since it's made to chickpea flour in the south is called Kadalamaavu, hence it's Kadalmaavu Dosai. Its quick and very easy to make and can be made with readily available ingredients in your kitchen pantry. Cheela's can be enjoyed with a chutney or ketchup or any sauce of your choice.  It's quick and easy to make Indian breakfast or great evening snack accompanied with a cup of tea or coffee.

Ingredients
1 Cup Besan

2 Tablespoon Rice flour
3/4 Teaspoon Chilly powder
1/4 tsp Turmeric powder
A pinch of Baking soda
A pinch Asafoetida

1 Green chilly  - finely chopped 
Salt to taste
2 Tablespoon Coriander leaves - finely chopped
1 Spring Onion - finely chopped
1 Tomato - deseeded, finely chopped
Oil as required

Method 

Take all the dry ingredients in a bowl, to this add the chopped coriander leaves, green chilly, the spring  onion and tomato together and and mash it lightly with your hand. Gradually add water and mix it to a slightly thin batter (The batter should not be too watery or thick).

Keep the dosa griddle on a medium flame, grease it with a teaspoon of oil. Pour the batter in the center and spread it. Drizzle a teaspoon of oil and cook it for a minute.Now flip the dosa to the other side and cook it for a minute, add another tsp of oil. Remove it from the griddle.

Serve it immediately with coriander or mint chutney. 

My Notes

One important point while preparing this, it should be cooked in low medium flame until it becomes slightly crispy. Otherwise, you will get the raw taste of besan which you will not like.

These  should be served hot and crisp. 
Labels : Pancakes, Crepes, Dosa, Chickpea flour,Rice flour, Gluten free, Vegan, South Indian, Breads, Breakfast, Healthy, Instant Mixes