Tasty tiffins , Tastier snacks!

This is very simple to make & goes with any chutney or sambar.

Bajra flour is readily available & can be used.

Bajra flour - 2 cups

Urad dhal - ½ cup

Salt

Soak urad dhal in water & keep in the fridge for 1 hr.

In the meanwhile, add salt & water to the flour & malke a dough softer than for chappathis.

Take out the urad & grind as fine as possible.

Finally add the flour & give one run.

Ferment for not more than 8 hrs – it will become very sour fast.

On the dosa tava smear a little oil & make thin dosas.

Oil need not be dizzled around & a little smeared on the tava after 2,3 dosas is sufficient.

This is very simple to make & goes with any chutney or sambar.

Atta flour - 2 cups

Urad dhal - ½ cup

Salt

Soak urad dhal in water & keep in the fridge for 1 hr.

In the meanwhile, add salt & water to the flour & malke a dough softer than for chappathis.

Take out the urad & grind as fine as possible.

Finally add the flour & give one run.

Ferment for not more than 8 hrs – it will become very sour fast.

On the dosa tava smear a little oil & make thin dosas.

Oil need not be dizzled around & a littlr smeared on the tava after 2,3 dosas is sufficient.

Lapsi - 1 cup

Boiled rice - ½ cup

Salt

Jeera - 2 tsp

Hing - ½ tsp

Oil - to smear on the tava

Wash rice well, mix with lapsi & soak in just enough water.

Soak for 2 hrs – make sure there is enough water to soak.

Grind to a very fine paste, adding salt & hing.

Dosas can be made immediately, after adding jeera.

Smear the tava with a dash of oil & spread the dosa.

Cover & cook.

These are best made soft & eaten hot with any chutney.

Here I have served it with Til Seed chutney.

Til seed chutney:

Til seeds - 2 tbsp, dry roasted till it splutters.

Grind with 3-4 soaked red chillies, tamarind paste, little ( 1 tbsp minimum) coconut,salt & jaggery( optional).

Tempering is not necessary.
lapsi dosai.JPG

Medium thick poha is best suited.

Poha - 1 cup

Pepper - 1 ½ tsp

Jeera - 1 tsp

Hing - ½ tsp

Curry leaves - few

Oil - 2 tbsp

Ghee - 1 tsp

Broken cashewnuts - few

Salt

Grind the poha for a few secs in the mixi till it is coarsely crumbled.

Add about 1 cup of water ( more or less may be needed), salt & hing.

Keep this soaked till it becomes soft.

Coarsely powder the pepper and jeera.

Heat oil, add pepper-jeera mixture & curry leaves.

When they are done, add the poha & thoroughly mix.

Remove in 2 mts.

Fry cashewnuts in ghee & garnish.

If the poha is very thin, sprinkle water little by little till it becomes just soft – do not allow it t become mushy.

Masoor dhal - 1 cup

Raw rice - ½ cup

Methi seeds - 1 tsp

Salt

Jeera - 2 tsp

Hing - ½ tsp

Wash & soak dhal, rice & methi together for 2 hs.

Grind fine, add sa;t & ferment fo 6-8 hrs.

Add jeera & hing.

Make thin dosais with minimum oil.

Can be served with any chutney or sambar.

This is different from thavaladai, already posted.

This is a very old time snack, popular around Madurai.

Soak together after washing:

Tur dhal, gram dhal, raw rice - each ½ cup

Soak separately

Urad dhal - ½ cup

Soak separately

Moong dhal (yellow) - ½ cup

Red chillies - 6,7

Green chillies - 5,6

Ginger - 2 “

Chopped cor & curry leaves

Oil - to deep fry

Soak red chillies with the first dhals & rice

Grind urad, fine, separately.

Drain moong dhal.

Grind the first soaked dhals & rice with red chillies & salt coarsely.

Chop green chillies, ginger, Chopped cor & curry leaves & add to the mixture of dhal-rice mixture, urad paste, drained whole moong dhal.

The dough should be able to be dropped by a small round ladle – like idli dough.

Drop in small ladle fulls, fry till goden brown, turning around well & remove.

Serve with coconut chutney.

My mother says, this recipe used to be made in many temples in olden days for naivedyam. Many would not prefer parboiled rice for naivedyam.

Raw rice - ½ cup

Urad dhal - ½ cup

Salt

Coaresely powdered pepper + Jeera - 2 tsp.
kovil dosai-1.jpg

Oil - to make dosas

Wash & soak rice & dhal together.

Grind very fine adding salt.

Ferment well.

Just before making dosas, add powdered pepper-jeera.

Mix well & make dosas with very minimum oil.

I prefer to make mini dosas, because that was how the naivedyam dosas looked like, when I ate them !

Serve with any chutney or sambar.
kovil dosai.jpg

Raw Bananas - 2 ( mature) – boil, peel & grate

Onion - 1, chop fine (optional)

Rice flour - 1 tbsp

Besan - 1 tbsp

Sodabicarb - a pinch

Finely chopped green chillies - 2 tsp

Finely chopped ginger - 2 tsp

Chopped curry leaves & coriander

Hot oil - 2-3 tbsp

Salt

First knead with your palms, green chillies, ginger, greens, onions, soda & hot oil very well to form like a paste.

Add all other ingredients together to a dough.

You should be able to knead it to a dough, without adding water, to get crisp bakodas.

Heat oil, pinch small portions & drop.

Deep fry till done.

Serve with coconut chutney.

Potatoes - 250 gms, boiled & finely mashed

Wheat flour - 250 gms

Finely chopped coriander leaves - 3-4 tbsp

Jeera - 1 tsp

Ajwain ( omum ) - ½ tsp

Red chilli powder - 1 tsp

Freshly ground black pepper powder - ½ tsp

Ginger - ½ “, minced fine

Green chillies - 2, minced fine

Salt, butter

Oil - to deep fry

Mix all ingredients except butter & oil.

Mix with enough water & finally butter to form into a soft, pliable dough.

Roll out into 3 “ rounds.

Do not roll very thin.

Heat oil & deep fry the puris till golden brown.

Serve hot with mango or anyother pickle, chutney & a raitha, if necessary.

Sprouts Oothappam - Protein packed Breakfast

Moong sprouts - 1 cup (or you can use mixed sprouts also)

Rice flour - 4 tbsp

Green chillies - 4, 5 (or to taste)

Salt

Processed Cheese (grated) - ½ cup or more, as necessary

Oil - to make pancakes

Grind in a mixi, the sprouts, green chillies & salt, fine.

Add rice flour, blend well & keep for 15 mts.

On a tava, soread a thin pancake & drizzle littleoil around it.

Spread grated chese on one half & cook the pancake covered on a low flame.

When the underside is browned, fold it and serve immediately with any chutney, pickle or ketchup.

Note:

Chopped onions, green chillies, coriander leaves can be added to cheese.

Potato or any dry vegetable filling can be used.

The filling is your choice.

Alternatively, you can make small oothappams 3” in diameter & top with carrots, onions cheese etc.