Masala Dosa with Potato Filling

Ingredients 


Idly / Dosa Batter   : 2 cups
Boiled & Mashed potato    : 3 nos 
Cooked green peas    : 2 tbsps
Chopped onion   : 1/2 cup
Green chillies       : 3
Mustard 
Salt
Oil
Grated ginger     : 1/4 tsp
Coriander leaves

Method

Heat oil in a pan,add mustard seeds and allow them to pop.
Add chopped green chillies,grated ginger and onion,turmeric powder,fry till onions are slightly golden in colour.
Add potato, salt,green peas and mix everything well.
Cook for 5 minutes,add coriander leaves and keep aside.

Making the Dosa


Heat a Tawa ,spread one ladle of dosa batter evenly.
Apply ghee or oil around the edges and Wait for few minutes ..
Spread 2 tbsps of potato filling and fold the dosa .
Now the dosa is ready to be served...  

Serve hot with Chutney & Sambar....

Kothu Parotta

Ingredients

Plain Parotta   : 4
Choped onion  : 1/2 cup
Chopped tomato  : 1/4 cup
Ginger - Garlic paste   : 1 tsp 
Green Peas / Chana ( cooked) : 1/2 cup
Red chilly powder       : 1 tsp
Garam masala powder  : 3/4 tsp
Green chillies                 : 2
Turmeric powder
Salt
Oil
Coriander leaves

Method

Cut each parotta into thin pieces and keep aside.
Heat 2 tbsps oil in a kadai add chopped onion, chopped green chillies and fry.
Put ginger - garlic paste and stir.
Add chopped tomatoes,cooked channa and mix.
Add red chilly powder,turmeric powder,garam masala powder, salt and mix everything well.
let it cook on low flame for few minutes.
Now add the chopped parotta pieces,mix them all well.
Fry for 5 minutes.
Add coriander leaves and Serve Hot with any kurma or raita.
Enjoy..

Lemon Sambar / Pacha Sambar

Ingredients 

Toor dal (cooked)    : 1 cup

Green chillies           : 4 nos         

Asafoetida  Turmeric powder

Lemon juice               : 1 tbsp

Tomato                       : 1/4 cup

Chopped drumsticks  : 5 nos

Salt

oil 

Mustard seeds

Coriander leaves  

Method

Cook Drumsticks & Chopped Tomatoes in 1/2 cup water.

Add salt,green chillies,asafoetida.turmeric powder to it and let it boil.

Add cooked toor dal and mix.

Heat a pan add 1 tsp oil to it.

Add mustard seeds,curry leaves and Cook and add broken 1 red chilly.

Pour the seasoning over the sambar and switch off the flame.

Add lemon juice and mix.

Garnish with coriander leaves.

Serve hot with rice..Enjoy.. 

How to make Soft & Spongy Idly with Step by Step Pictures

Ingredients

Idly Rice   : 4 cups
Urad dal   : 1 cup
Fenugreek seeds  : 1 tsp
Salt

Method

Wash & Soak urad dal & rice for 4 hours.
Add fenugreek seeds to the urad dal.

Add the urad dal & fenugreek mixture to the blender with little water  & grind for 45 minutes. 

Take it out in a bowl. 

Next add the rice to the blender & grind.Make a paste adding little water at a time.. 

Remove & add this rice mixture to the urad dal paste. Add salt & mix well  

Keep aside & let the batter rest for minimum 8 hours or overnight.

Next morning the batter would have raised well?Can you see the fermented batter? 

Grease Idli mould with little oil.

Mix the batter well & pour a ladle of batter in the greased mould.  

Steam cook for 10 minutes. 

After 2 minutes,remove the plates & keep aside to cool.Scoop the idly out .. 

Spongy,Moist & soft Idlies are Ready now...

Serve Hot with Coconut chutney,Tiffin Sambar & Idly milagai Podi...

Enjoy :):)