Green Gram Dosa

Hesarukalu Dosa

Ingredients :

Dosa rice : 1 cup

Green gram : 1 cup

Menthya seeds : 1 tsp

Bengal gram : 1 tbsp

I soaked green gram for about 8 hr n drained kept it for sprouting. 

Next soak rice, menthya seeds, bengal gram for about 4 hours. 
Grind both into a nice batter. 

Rest for 3/4 hours. 

The proportions can be varied like, less rice can be taken.. Here I had taken equal amount of rice n green gram, another thing is this dosa can be made without sprouting gram also just soaking green gram. 

Variations can be made if one wants spicy dose like adding ginger, green chillies, coriander leaves, cumin seeds. Here I have done plain simple dosa. 

Can be served wth coconut chutney or potato curry. 

Pineapple chat

Let's prepare chatapata pineapple chat..

Ingredients :

• Pineapple pieces - 1 bowl
• Sugar - 2-3 tsp
• Salt - 1/2 tsp
• Red chilli powder - 1/2 to 1 spoon
• Jeera powder - a pinch (optional) 

Sugar, salt n chilli powder can be added as per the taste, check it while mixing. 

Mix everything in a vessel or in a bowl until the pineapple pieces gets coated nicely, rest it for about 5 mins, then serve it.

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Khara Churmuri

We usually make this as evening snacks to have with tea. 

Ingredients:

• Puffed rice/churmuri
• Groundnuts
• Friedgram
• Curry leaves
• Dry chillies
• Green chillies
• Garlic cloves

Take a vessel add 2 tbsp oil, fry groundnuts, fried gram, cashewnuts, raisins, dry coconut pieces can be added. 

Remove the fried nuts into a bowl, now add jeera, garlic cloves, green n red chillies, curry leaves fry till garlic cloves get cooked well.

Now add churmura, fry for few seconds, caution should be taken it should not get burnt.

Now it's ready to have. So many variations can be done by adding amchur powder, chat powder etc., but this one is a basic recipe.

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How to prepare Dosa Batter?

Ingredients for dosa batter:

• Rice - 3 cups
• Uddina bele (Urad dal) - 1 cup
• Soyabeans - ½ cup
• Menthe kalu (Fenugreek seeds) - 2 tsps
• Kadli bele (split chickpeas) - 2 tsps
• Togari bele (Toor dal) - 2 tsps
• Gatti Avalakki (hard pounded rice) - 2 cups
• Cooked rice - 3 cups (as an alternate for Gatti Avalakki)

Soaking:

• Soak rice, urad dal, soyabeans, fenugreek seeds, split chickpeas and toor-dal in one vessel for a day (8 to 10 hours).
• Soak avalakki separately for an hour.

Steps:

• The ingredients can be ground in a mixer. Grind in small portions that fit into your mixer jar.
• Add water in small quantities, if necessary, to liquify the mixture. Do not add more than necessary, excess water can render the batter useless. The batter has to be thick enough to hold itself and liquid enough to flow. Compared to idli batter, dosa batter is more liquidy i.e. free flowing.
• Once the grinding is done, put the batter into a larger vessel so that its only half full. Add cooking soda to the batter and mix well. Leave batter overnight to rise.
• The following morning batter should've risen such that the vessel should be almost full. The risen batter is ready. Now you can either prepare dosa and/or store batter for later use.

Note:

• While soaking remember to use a vessel that would be half full. Add sufficient water so that the grains remain submerged when they expand. 
• Add a teaspoon salt to the batter just before preparing dosa.
• Dosa batter can be stored in a fridge up to 3 days. 

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How to prepare Idli Batter?

Ingredients for idli batter:

• Rice (Idli rice) - 3 cups
• Urad dal - 1½ cup
• Cooked rice - 2 cups (freshly cooked rice at room temperature)
• Cooking soda - ½ tsp

Soaking:

• Soak rice in water for a day (8 to 10 hours)
• Soak urad dal separately for 3 to 4 hours

Steps:

• The ingredients can be ground in a mixer. Divide rice, dal and cooked rice into equal portions that fit into your mixer jar.
• Add water in small quantities, if necessary, to liquify the mixture. Do not add more than necessary, excess water can render the batter useless. The batter has to be thick enough to hold itself and liquid enough to flow from a ladle to a idli plate.
• Once the grinding is done, put the batter into a larger vessel so that its only half full. Add cooking soda to the batter and mix well. Leave batter overnight to rise.
• The following morning batter should've risen such that the vessel should be almost full. The risen batter is ready. Now you can either prepare idli and/or store batter for later use.

Note:

• While soaking remember to use a vessel that would be half full. Add sufficient water so that the grains remain submerged when they expand. 
• Add a teaspoon salt to the batter just before pouring the batter into idli plates. 
• Idli batter can be stored in a fridge up to 3 days.

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