Oats 1cup
rice flour 1/2 cup
sour buttermilk 1/2cup
green chillis 2
onion 1
salt as per taste
oil
Mix oats,rice flour and salt in a bowl.Add buttermilk and mix
together.Add water depending on the consistency of batter.
Now add chopped onion and green chillies.
Mix thouroughly and set aside for minimum 1hour.
Heat the tawa.Add few drops of oil and pour the dosa batter and
cook on both sides.
Transfer to a plate and serve with coconut chutney or onion
chutney.
Rice flour 4cups
Pappad flour 1cup
Fenugreek powder 1tsp[optional]
Mix rice flour,pappad flour,fenugreek powder and salt in a bowl.
Add needed water.The consistency of batter should be the same
as normal idli batter.
Leave the batter to ferment for overnight,We can prepare idli and
dosa using this batter.
Masala dosa
Place some potato curry and roll the dosa.
Rava 1cup
Maida 1cup
Rice flour 1/2cup
Green chilly 3 to 4 finely chopped
Ginger, a small piece finely chopped
Jeera 1tsp.
Salt to taste
Mix rava, maida, rice flour together into a thick batter adding required quantity of water. Add salt as per your need and mix well. Leave in a warm place for 7 to 8 hours. If you want the batter to be used immediately add 1cup of sour buttermilk and reduce the amount of water. Now add ginger, chilly pieces.
In a warm non-stick tawa spray some oil and drop the batter. When the edges start turning brown turn it to other side and cook. Remove in a few minutes.
Delicious dosa is ready to serve.
I submit this recipe for people who don’t consider themselves as great cooks, but would still want to get their hands dirty and want to try some new stuff. Very easy to prepare. You can buy and store flours like rice flour, ragi flour, soya flour, corn flour, maida rawa, moong dal flour, besan, pappad flourand oats. With these flours you can prepare verities of dosas and idlis.
Ragi idli and Dosa
Ragi idli is delicious and has been used by all for its calcium abundance. This is preferred by diabetic persons. More of proteins and fiber. Easy to digest and cholesterol free dish.
Ragi flour 2cups
Pappad flour 1/2cup
Salt as per taste
Mix ragi flour, pappad flour and salt with required water. The consistency of batter should be the same as normal idli batter.Leave the batter to ferment overnight. We can prepare idli and dosa from the same batter. For dosa you can add extra water if needed. For any dosa you can add cumin seeds, green chillies, onion, ginger, corriander and curry leaves.
For any dosa you can add vegetables like carrot, bell pepper, tomato, onion and cabbage or broccoli as per taste.
Fermentation plays important role in making fluffy idlis. The softness of idlis depends on proper fermentation. The fermentation is slow in winter and quick in summer. Grease the idli maker plates with any cooking oil and fill with batter. Close the lid and steam for 10 minutes. For making dosa heat the non-stick tawa. Drizzle a few drops of oil and pour the dosa batter. Cook on both sides and remove from heat. Serve with coconut chutney or onion chutney.
