Sakkarai pongal/ sweet pongal

Sweet Pongal

Ingredients (for two people) :-

Moong dhal - 1/2 cup.

Rice - 1/2 cup.

Milk-1cup

Coconut-small amount

cashew-20

jaggery-2cup

raisins (khish-mish - dry grapes)-some

cardamom-a pinch

ghee.-1cup

Preparation:

Fry the moong dhal (before washing) till it becomes little light brown (it

will start smelling). Then soak rice and dhal separately for 10 minutes.

Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and

cook it seperately (in two different containers). Meanwhile cut coconut in

very small pieces and fry in ghee. Fry cashew and raisins also separately.

Break the jagerry and put in water (very little) and make a syrup. This is

done because sometimes jagerry has mud and stones. After we make the syrup

strain it through tea strainer. Put the rice and dhal in a big vessel and

add milk (may be one cup) and cook it till all the milk gets absorbed. Add

jaggery syrup and again cook till even it gets absorbed. Add three big table

spoons of ghee, powdered cardamon and cook again for a while. Add fried

coconut, cashews and raisins.

Serve hot in two cups with a spoon of ghee.

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.

அடை/Adai(Mixed pulses dosa)

Ingredients:

Rice -1 cup

Toor dal - 1/4 cup

Channa dal-1/4 cup (chick peas)

urad dal - 1/4 cup

salt

Red chilli - 7-9

Asfoetida - a pinch

Method:

Soak Rice for 3 hrs. Mix all the dals(toordal,channa dal, Urad dal) and soak it for 3 hrs. then grind the rice and the dals with salt,asfoetida and red chillies.Grind it with little water. keep it aside for atleast 2 hrs. then in a frying pan make it like dosa.

Aviyal is combinational side dish for this recipe.

கோதுமை தோசை/ Wheat Dosa

Ingredients:

Wheat flour -1 cup
Rice flour -1 cup
Sooji/Semolina/Rawa - 1 handfull
salt - 1 tblspn
cumin powder - 1 tblspn
whole black pepper powder - 1 tblspn
Asfoetida(hing) - a pinch
Green chillies - 1 finely chopped(If needed)
Curry leaves - 5-6 chopped
yogurt - 1 cup
oil - for cooking

Method:

Mix everything except oil. Add enough amount of water and mix well such
that when you pour batter on the frying pan, all you have to do is tilt the frying
pan for the batter to spread out thinly and evenly. You shouldn't use an
implement to spread the batter. It should spread on its own. Then pour some oil on the sides. After 1 or 2 min, turn it back to the other side.