மைசூர் பாகு/Mysore Pak(South Indian Sweet)

Ingredients:

Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups

Procedure:

1.Dissolve the sugar in the water and heat it.
2.Keep stirring till you get a thread consistency.
3.You can check for this by feeling the syrup between your fore-finger
and thumb. (If the syrup has reached the required consistency, then
you will able to pull it out like a thread).
4.Remove all the lumps in the chick-pea flour and add it to the syrup, 1
table spoon at a time.
5.Reduce the heat and add 2 teaspoons of ghee.
6.Stir, till the flour and ghee has completely blended with the syrup.
7.Repeat procedure 2 till you finish all of the besan.
8.Continue to stir and keep adding ghee 1tsp. at a time till the mixture
changes color and texture. At one point, you will observe that the
mixture is not able to absorb any more ghee. Also, the whole mixture
becomes porous and starts leaving the edges of the vessel.
9.At this point, transfer the mixture into a greased plate and with a
spatula press the mixture down till the excess ghee surfaces. Do not
remove the excess ghee.
10.Allow it to cool for 10 minutes. Then, cut it into desired shape and wait
for another 10 minutes. Carefully remove each piece and arrange on
the serving tray.

Cooking time: 45 minutes.
Yield: 40 medium sized pieces.

மசாலா தோசை/Masala Dosa

Ingredients:

1 cup plain rice.
1 cup parboiled rice.
1/4 cup white urad dal.
1/2 tsp. methi (fenugreek) seeds
salt - as needed
1/2 cup curd(optional)
10-12 tsps. ghee or oil as preferred
water for grinding

Method:

Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in
Add salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curd well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.

For masala:

Ingredients :

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each urad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Method For Masala:

Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.

ரவா தோசை/Rava(Semolina) Dosa

Ingredients:

1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine

salt - as needed

Method:

Blend all the ingredients together.
Add more buttermilk if necessary.
The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.

Roll the dosa in a three-fold cylinder.oil to shallow fry Serve hot with onion and/or coconut chutneys.

Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.

சாதா தோசை/ Plain dosa

Ingredients:
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1/2 cup curd (optional)

salt
10-12 tsps. ghee or oil as preferred
water for grinding

Method:

Wash the rices and dal seperately.
Add plenty of water and methi seeds.
Allow to soak for 3-4 hours or overnight.
Rewash the rice and dal by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in the batter. Add salt and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar.