Dosa without Urad Daal (Unfermented Dosa)

Dosa with green chutney

Uttapa from the dosa batter without urd dal

For all those whose stomach growls after eating dosa from fermented batter made up of rice and urad daal paste , this dosa is a best option and I can say this from my personal experience. This dosa is hit amongst bachelors as well as house wives as the trouble of grinding one day before and then fermenting it is not there, so less hassle more taste. What does one want more!

Preparation Time: 20 - 30 min.(soaking time not included)
Cooking Time: 3 - 5 min. each dosa.
Servings :  15 - 20 Medium size Dosa.


Ingredients required For Dosa: -

• 250 gm. par boiled Rice.
• 25gm. Moong Dal 
• 25gm.Masoor Dal
• 25gm. Chana Dal

Directions to prepare Batter for Dosa without Urad Daal

• Wash and soak all the ingredients for 12 hrs. 
• After they are well soaked drain the wash and wash them gently.

 Soaked  Dal and Rice mixture

• Grind them to a fine paste in a grinder/mixer. Add little water if needed.

Paste  of soaked rice and dal mixture

• Once its a mixture of flowing consistency, Add some salt to it.
• Heat a dosa tawa on high flame
• When tawa is moderately hot lower the flame and spread one serving spoon full of batter evenly in a round shape on it

Batter spread on hot Tawa for making dosa

• Pour one tea spoon of oil from the edges and after a min. or so turn the dosa upside down to cook it from both sides.

• Cook for one min. and dosa is ready to be served.

Dosa with green chutney

Tip:

• Using Non stick tawa would reduce oil requirement to make the dosa very much.

•  Since the batter is not fermented so it is very good for those who suffer from Gastric troubles.

Suggested Variations:

• The dosas can be topped by fillings like onion, tomatoes, green chillies, cheese, to make uttapa.

Filling of onion and green chillies

Filling of onion and coriander

Uttapa from the dosa batter with out urd dal

Enjoy the dosas with coconut chutney, or tomato chutney/ Green chuteny :)

Red Chilli Sauce

Please store me in a bottle says the red chilli sauce

Red chilli sauce

 Red chilli sauce is most like sauce in my family as it goes very well with noodles, pakoras and most of the salty snacks.When made at home one can always custom make it according to ones need. So I always make the sauces at home. Try this red chilli sauce and you will know the difference between home made and marketed sauce yourself.

 Preparation Time:20 min.(soaking time not included)

Cooking Time: 15min. (to boil potatoes)

Servings: Makes 200 - 300 ml. sauce.

Ingredients required

• 50gm Red chilies 
• 8-10 Red Kashmiri Chilies(for beautiful red color)
• 250 ml White Vinegar 
• 2 teaspoons Salt 
• 5-6 Garlic cloves peeled and cut 
• 2 inches piece Ginger, washed, dried, cleaned and cut
• 2 medium size or 3 small size Potatoes, boiled, peeled and cut

Directions to prepare Red Chilly Sauce

• Take all  ingredients except potatoes and soak them in 100 ml. vinegar for 2 days. 
• Chilies will become soft. Put them in a grinder mixer and grind to paste
• Add potatoes and grind again till all ingredients are one soft homogeneous paste. 

Paste of soaked red chillies and boiled potatoes in vinegar

• Take out the above mixture in a bowl and add vinegar till in turns into consistency of sauce.

Red chilli sauce ready to be bottled

• Store in a glass bottle, Plastic bottles should be avoided.

Red chilli sauce

 Tips:

• If you want the color to be more red and sauce to be less hot decrease the amount of red chillies and increase the amount of Kashmiri mirchi as per your taste. 

Suggest Variations:

• To change the flavor cloves/Cinnamon can also be added.