CAULIFLOWER MINT PANIYARAM

This dish is made in southern India and there is a particular utensil to make this dish. There are two types of paniyaram - one is the sweet one and one is the salty one.

This recipe is very easy to prepare. When you have unexpected guests you can prepare this dish with left over dosa/idli dough. This dish can be taken as an evening snack.

INGREDIENT

Idli batter                                                  2 tea cup
Onion finely chopped( small)               1
Cauliflower florets finely chopped      2 tbsp
Ginger finely chopped                            1 tbsp
Moong sprouts                                         2tbsp
Curry leaves finely chopped                 1 tbsp
Mint leaves finely chopped                   2 tbsp
Refined oil as needed
Salt to taste

METHOD

Mix all the above ingredients excepting the oil in a bowl.

Heat paniyaram utensil and when it is hot add one spoon of oil and grease the grooves. Add a spoon of batter into each groove and cook for some time, turn it upside down gently and cook till done.

Serve with sambhar or chutney. 

KERALA STYLE VETTAPPAM

This dish is made in southern India and there is a particular utensil to make this dish. There are two types of paniyaram - one is the sweet one and other the salty one. It is crisp from outside and soft from inside. They are gluten free.

This dish is very easy to prepare. It is prepared with dosa/idli batter, finely chopped onions, ginger, curry leaves and green chillies are used. It can be eaten as an evening snack.

Whenever we used to have guests at home my mom used to prepare this. It tastes delicious and doesn't take much time to prepare.

INGREDIENTS

Idli/dosa batter                           2 cups
Finely chopped ginger              2'
Grated carrot                              half cup
Finely chopped onion.              1 large
Curry leaves finely chopped.   2-3 sprigs
Green chillies finely chopped  2
Refined oil/coconut oil

METHOD 

In a large bowl mix carrot, ginger, onion, green chilies and idli/soda batter. Check for salt anf if required add it.

Heat paniyaram utensil and when it is hot add one spoon of oil and grease the moulds. Add the batter into each mould and cook for some time, turn it upside down gently and cook till done.

Serve with sambhar or chutney.

Note: for chutney, sambar, dosa/ idli batter you can check out the recipe in this same site.

AWESOME DOSAS

Dosa is made from rice batter and black lentils( urad dal) and is fermented. This dish is famous and staple diet of south indians ( kerala, tamil nadu, andhra pradesh, karnataka). It is high in protein and due to the process of fermentation vitamin B  and C increases.

INGREDIENTS

1 cup urad dal
2 cup of raw rice
2 cup of boil rice
1 tbsp fenugreek

METHOD

Soak the above ingredients for 4 to 5 hrs and grind it nicely. Add salt and keep for fermenting for 7 to 8 hrs. The batter should be in a flowing consistency.

Take a tawa grease it with oil or a non stick dosa tawa can be used . Take the batter in a big tablespoon and put it 0n the tawa and spread evenly like a pancake. Put some oil on top ,wrap it or fold it and serve hot.
It can be served with sambar, chutney.

There are different types of dosa 

Dosa

Variety of dosas are paper dosa, ghee dosa, ragi dosa , masala dosa, egg dosa, butter dosa,onion dosa etc..