Monday, July 29, 2013

South Indian Cookings. Vendhaya Dosai

Here is one South Indian Dosa Recipe!  Especially, Tamilnadu Recipe.

It is called Methi(fenu greeks) dosa and you can prepare it by two or three types. It is good for health especially for small children and diabetic patients.

Type 1

Idli Rice (boiled)1/2 Kg

50 grams Methi, salt to taste.

Clean and wash rice and soak it in water for 2 or 3 hours.  Soak methi separately.  Let it soak for 3 hours.  Then put the soaked methi seeds in the grinder and grind it. It will come fluffy. Now add the soaked rice and add some water.  Grind it like Rava. Add salt and put it  under fermentation for 8 hours. Next day You can prepare dosa from it. It will be very soft in the centre and crispy in the corners. Serve hot with Onion chutney, Tomato chutney, and Idli Podi.

Type 2

Idli Rice 1/2 Kg (boiled)
Raw Rice, 200 grmas
Urad dhal 1/2 cup or 100 grams
Methi seeds one tablespoon
salt to taste

Mix the boiled rice, raw rice, urad dhal and wash it.  Soak the ingredients. Wash methi seeds separately and soaked it separately. After 3 or 4 hours grind in in a grinder.  First grind the mixed ingredients for 2 or 3 minutes and after 3 minutes of grinding add the soaked methi with the soaked water in it. Do not remove the yellow colour water from the methi seeds. Grind it like the previous method and let it ferment for atleast 8 hours. Make it dosa. You can make uthappam also from this one.

Type 3

Boiled Idli Rice 1/2 kg

Thur dhal 100 gmas

methi seeds 2 table spoons

Wash the boiled rice and soak in water.  Wash the thur dhal and methi and mix them into one and soak it separately.  After 4 or 6 hours grind the mixed thurdhal, methi mixture first, then add rice after 2o minutes of grinding. Grind till the rice is grinded coarsely.  Add salt and put it in fermentaion for 6 to 8 hours.  Make dosa's from it. It will be a light yellow colour dosa.

Tomato Chutney


Red tomatoes medium size 6 No.s.  Wash and cut them into four halves.

Red Chillies 10, 12 nos. according to your taste.

Hing or Asafoetida

Coriander leaves washed and finely chopped one small cup,,

salt to taste

Oil for frying.  one table spoon(any cooking oil)

Put the kadai in the stove and pour the oil in it.  Let it boil for one minute.  First add hing or asafoetida and after it is fried remove it and put it aside.  If you are used to hing powder add them while frying the tomatoes. Now add the red chillies and fry them till it become crispy.  Remove them and add the already cut tomatoes. Fry them till the water comes out from them. Let it cool for one minute.  Now put them all in a mixie jar, add salt and coriander leaves and grind them in to a fine paste. It will be a super combination for the vendhaya dosai.

Onion chutney:

Type 1

If you get small onions, then take 15 or  20 small onions. Remove the skin.

If the onions are big one then take 3 big onions and remove the skin and cut into pieces.

Red chillies 15,

Tamarind just like a small amount of onion or gooseberry

salt to taste.

Cooking oil one table spoon

Mustard seeds for tempering

Remove the skin from the onions.  Take the mixie jar.  Put the already cut onions, red chillies, tamarind, salt.  Grind them into a fine paste. Remove from the jar.

Heat oil in a kadai. Temper with mustard seeds. Put the grinded chutney in the oil and fry for 2 minutes. Remove it from the fire and serve with any dosas or idlis.

Type 2

Take the above mentioned ingredients.  In this method you can fry the red chillies and onion first. After frying them only you are going to grind them in the mixie jar.  This will be in a different taste. But it will also be a suitable combination for idlis and dosas.  You can add tomato instead of tamarind.  You can add coriander leaves or mint leaves also. But don't add hing to any type of onion cookings.