Mysore Sada Dosa | Mysore Red Chutney

Mysore Sada Dosa

Quick ,easy and delicious Mysore sada dosa with spicy red chutney/spread.
Recipe source: YummyTummy,you can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Dosa batter -1.5 to 2 cups( or as required)
2. Ghee /Oil - as required

For red chutney:

1. Channa dal /kadala parippu - 1 tbsp
2. Urad dal/Uzhunnu  - 1 tbsp
3. Gralic ,sliced- 1 large clove
4. Dry red chilies - 3( see notes)
5. Red chili powder - 1 tsp( i used Kashmiri chili powder)
6. Grated coconut - 1/4 cup
7. Jaggery- 1 tsp
8. Tamarind - 3/4 to 1 tsp(or according to taste)
9. Salt - To taste
10. Water - as required
11. Oil - as required

Instructions:

Heat oil in a pan.Add channa dal and urad dal.Saute until it turns golden brown.

Add garlic and dry red chilies and  red chili powder saute for about a minute .Add grated coconut and mix well and saute over medium flame for about a minute. 

Now add jaggery,tamarind and salt to taste.Allow this to to cool a bit and grind to form a smooth paste adding sufficient quantity of water.

 

Heat a tawa/dosa pan.Lightly brush it with oil.(If you are using a non stick pan,do not apply oil on the tawa,if you do so you will not be able to spread the batter.)Spread a ladle full of batter to form a thin and large circle.Drizzle ghee /oil over the dosa.( use ghee for best results)

When it is cooked and the edges starts to brown spread 2 to 3 tsp of  the prepared red chutney over the dosa.

Let the dosa turn crisp.Fold the dosa and serve with sambar and chutney.

 NOTES

• Use Kashmiri red chilies ,if you like it less spicy and  it also gives a nice red color to the chutney .
• Adjust the quantity of jaggery according to your taste.

Oats- Moong Dal Tikki | Healthy Kids Snacks

Oats- Moong Dal Tikki

Healthy and delicious oats and moong dal tikki /pattie.
Recipe Source: Tarla Dalal,You can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Makes: 12 Tikkis
Ingredients:

1. Yellow Moong dal /split yellow gram- 1/2 cup
2. Quick cooking rolled oats - 1/2 cup
3. Yogurt - 2 tbsp
4. Onion,grated - 3 tbsp
5. Ginger and garlic,paste - 1 tsp
6. Green chilies,finely chopped - 1/2 tsp
7. Chaat masala - 1.5 to 2 tsp
8. Red chili powder - 1.5 to 2 tsp( according to taste)
9. Turmeric powder - 1/4 tsp
10. Garam masala powder - 1/4 tsp
11. Coriander leaves, chopped - 2 tbsp
12. Salt - To taste
13. Oil - 2 tsp

Instructions:

Wash and soak Moong dal in plenty of water for about 2 hours.Drain and cook with about 1 cup water until soft and all the water has evaporated.Allow it to cool completely.Blend the dal in a mixer to a coarse paste.

In a bowl,combine together together dal with the rest of the ingredients ( except oil).Mix well until combined. 

Divide the dough into 12 equal portions and shape each portion into round flat tikkies/patties.Heat a non stick pan,drizzle 1 tsp oil and cook the patties over medium low flame .Drizzle 1 tsp oil on top and cook until the patties turns golden brown on both the sides,turning once or twice in between. 

  

 NOTES

• Adjust the quantity of red chili powder according to your taste.
  

Kerala Boli | Poli | Sweet lentil flatbread recipe with step by step pictures

Kerala Boli

South Indian sweet  made using channa dal and is usually served with payasam.
Prep Time: 40 minutes
Cook time: 40 minutes
Makes: 20 sweet bolis
Ingredients:
For Dough

1. All purpose flour-1 cup
2. Turmeric powder-1 pinch (see notes)
3. Water-as required
4. Gingelly oil-3 to 4 tbsp

For Filling

1. Channa dal-1 cup
2. Water-to cook channa dal
3. Sugar-1 cup
4. Turmeric powder- 1 pinch
5. Cardamom powder-1/4 to 1/2 tsp
6. Nutmeg powder-1 pinch
7. Water-as required

Other ingredients

1. Rice flour-1/2 cup( approx)
2. Ghee-as required

Instructions:

Wash channa dal well ,add sufficient quantity of water and cook just until done.Do not over cook the dal.( You can use a pressure cooker,if desired).Keep aside.

To prepare the dough,combine together all purpose flour and turmeric powder in a bowl.Add water and  mix well.

Knead to form a soft dough.It should be a bit sticky.Now pour the gingelly oil over the dough.Cover and keep aside for at least 30 minutes.

Drain the cooked channa dal.In a pan,add cooked channa dal ,one pinch turmeric powder and sugar.Cook for 5 to 7 minutes or until it turns thick.( do not cook it for long,if you do so, the mixture will dry up)

Switch off the stove ,add cardamom powder and nutmeg powder  and mix well until combined. Allow it to cool completely.(If the mixture is not smooth ,grind it well in a food processor.)Divide this filling into 18 to 20 equal size balls.

Take a small portion of the dough(i.e just enough to make a very thin layer around the filling) and  flatten it in your palm.Place the filling  over this.

Cover the filling with the dough by gently pulling the edges towards the center. Flatten the prepared ball and dust both sides with rice flour.

Roll this to form a thin circle.( make it as thin as possible.) .Dust the surface with rice flour to prevent sticking.

Heat a tava and cook the boli for few seconds on both the sides or until the color starts to change,over a medium flame.( do not cook it for too long)Drizzle ghee on top.Carefully remove the boli and repeat with the remaining dough.

Notes:

• To get soft bolis ,the dough should be sticky and soft.Make sure that you cover the dough completely with oil.You can also use vegetable oil ,if you cant find gingelly oil.
• Do not cook the boli for too long,if you do so it will turn hard.
• The bolis can be stored in an airtight container for 2 to 3 days. Refrigerate it,if you want to keep it for a longer time.
• Adding turmeric powder is optional.I did add turmeric powder as i wanted to avoid artificial food colour.