Cucumber / Kakdi Dosa

Time 15 min
Ingredients
Dosa batter 1 cup
Grated carrot 2 tbsp
Grated onion 2 tbsp
Grated cucumber 1/4 cup
Grated ginger 1/4 tsp
Butter 2 tbsp 
Salt to taste

Method
Mix carrot, cucumber, ginger, onion, salt and batter.
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Apply 1tsp ghee all over the dosa, then roll dosa and serve hot.

Nachni Dosa with Sprouts

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Sprouts 1 cup

Chopped onion 1 cup

Green chilies 2-3

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Transfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add sprouts, onion, green chilies and salt to the batter. Make dosas. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Nachni Idli

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Trasnfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add salt to this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Semolina / Rava Idli

Time 15 min

Ingredients
Semolina / rava 2 cups

Moong daal 1 cup

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to the idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / coconut chutney.

Sweet Appe / Appam

Time 15 min

Ingredients

Kolum rice 1 cup

Fresh coconut small pieces 2 tbsp

Jaggery 3/4 cup

Poha 1/4 cup

Cardamom powder 1/4 tsp

1 pinch of Salt

Ghee 2-3 tbsp

Method

Soak rice and poha separately for 4-5 hours. Remove water completely from rice and blend with jaggery & poha in blender (By not adding water). Now keep this batter which is little thicker than idli batter overnight. Next day add coconut pieces and mix well. 

Now heat appe patra, add ghee, then add one spoonful of batter in every mould, (mould should be half filled) let it cook for 2-3 min then flip, cook again for 2 min. Serve hot.

Paper Dosa

Time 20 min

Ingredients

Rice 1 cup

Black gram / urad daal 1/2 cup

Moong daal 1/2 cup

Cumin seeds 1/2 tsp

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rice, moong daal and black gram for 4-5 hrs. Then grind with salt into a smooth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.

At the time of making dosa, to the batter add cumin seeds, asafoetida.  

Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan. 

Then immediately take spoonful of batter at the center, spread fast in circular fashion. 

Apply ghee, then after 3-4 min roll the dosa and serve hot with chutney or batata bhaji.

Varai Idli / Upvasachi idli

Time 30 min

Ingredients
Varai / Bhagar 2 cups

Warm water 1 cup

Curd 1 tbsp

Cumin seeds 1/4 tsp

Green chilies 2

Salt to taste

Oil 1-2 tsp

Method

Clean Varai. Then soak in warm water for atleast 3-4 hrs. Then add curd, cumin seeds, green chilies, salt and blend in blender to make a paste. Keep this batter for fermentation for 2 hrs. (If you like the khatta taste u can keep it longer). Grease mini idli patra with oil, pour idli batter, steam for 15 min. Serve hot with coconut chutney.

Tip

The idlis will not be spongy as rice idlis because we do not add poha or urad daal. 

Idli Fry

Time 10 min

Ingredients
Idlis 8-10

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Red chili powder 1/2 tsp

Curry leaves 4-5

Salt to taste

Oil 1 tbsp

Method

Cut idlis in cube shape.  Keep it aside.

In a saute pan heat 1/tbsp oil , add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out add idlis & salt, mix well and fry for 4-5 min. Serve hot.

Idli Sambar

Time 15 min

Ingredients
Rice (Kolum) 3 cups

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar.

Instant Rava Dosa

Time 40 min

Ingredients

Rava 1 cup

Rice flour 1/4 cup

Curd 1/4 cup

Chopped onion 1/2 cup
Finely chopped green chilies 1tsp
Finely chopped ginger 1/4 tsp

Hot water 1/2 cup

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rava in hot water for 1/2 hr. Then add rice flour, onion, chilies, ginger, curd salt. Mix well. 

Heat non stick pan. Apply ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately. Apply butter. Cover with lid. Flip and roast from other side also. Serve hot with coconut or any other chutney.

Rice Appe

Time 20 min

Ingredients

Idli rava 1 cup

Black gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp 

Method

Soak idli rava, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for min 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney or sambar.

Onion Uttapa

 Time 20 min

Ingredients

Rice 1 cup

Par boiled rice 1/4 cup

Split black lentil / urad daal 1/4 cup

Poha 1/2 cup

Chopped onion 1/2 cup
Chopped coriander leaves 1 tbsp
Chopped green chilies 1tsp
Finely chopped tomato 2-3 tbsp

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rice, black gram, poha for 4-5 hrs. Then grind all with salt into a smoth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.

Heat non stick pan. Appy ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately, then add layer of onion, tomato, coriander, chilies. Apply butter. Cover with lid. Fry from only one side or if you want both sides then flip and roast from other side also. Serve hot with coconut or any other chutney.

Variations

U can also add sprouts instead of onion and tomato.

Rava Appe

Time 20 min

Ingredients

Semolina / rava 1 cup

Blak gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Method

Soak semolina, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney.

Vegetable Brown Rice Idli

Vegetable Brown Rice Idli

Time 30 min

Ingredients
Brown rice 3 cups

Urad daal 1 cup

Jada poha 1 cup

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Grated coconut 2 tsp

Pinch of asafoetida

Red and Yellow Bell papper  pieces 1/2 cup

Broccoli pieces 1/4 cup

Capsicum pieces 1/4 cup

Salt to taste

Oil 2-3 tbsp

Method

Soak rice, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to taste to this idli batter. In a saute pan heat 1/2 tsp oil ,add mustard seeds, cumin seeds, pinch of asafoetida. Switch off the flame after seeds are pops out. Pour this in idli batter along with grated coconut. Mix well. Grease idli patra with oil, at the bottom add the one one piece of all cut vegetables, over this pour idli batter, steam for 15 min. Serve hot. You will not need coconut chutney with this idli, u can eat as it is. You can serve with sambar.

Acknowledgement

This recipe is contributed by my sister Varsha.