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143 recipes


barley idli recipe | Indian vegetable barley idli | healthy barley idli for breakfast | with 21 amazing images. barley idli recipe | Indian vegetable barley idli | healthy barley idli for breakfast is taste and nourishment in one meal. Learn how to make Indian vegetable barley idli. Idli is the first dish that comes to mind when one thinks of South Indian cuisine. Not without reason – this easy-to-digest and wholesome dish is perfect to have at any time of the day, for breakfast, evening snacks or dinner. But weight watchers and diabetics often have it on their avoid list because of the presence or rice or parboiled rice. Here is Indian vegetable barley idli made without the use of rice. Healthy barley idli for breakfast is a modified version of this traditional snack, which uses a batter of barley and urad dal. Fenugreek seeds have been used to enhance fermentation and small quantity of fruit salt has been added to get soft spongy idlis. The barley idlis add a dose protein and fibre to diet which helps to boost metabolism as well manage blood sugar levels and blood cholesterol levels. They can be relished hot with Sambhar by diabetics, weight-watchers and heart patients too. Tips to make barley idli. 1. Make sure you grease the idli moulds after each batch. 2. Ensure to mix the batter gently after adding the fruit salt. Do not mix the batter vigorously at this stage, else the idlis might not turn fluffy. 3. These idlis stay soft for at least 3 to 4 hours. Enjoy barley idli recipe | Indian vegetable barley idli | healthy barley idli for breakfast | with step by step photos.

green moong dal vegetable idli recipe | split green gram idli | healthy green moong dal vegetable idli | with 35 amazing images. green moong dal vegetable idli is good for diabetics, heart, weight loss, pregnancy and almost everyone. Learn to make split green gram idli. Popular South Indian snacks like idli and dosa are extremely tasty and nutritious, but often not suitable for those with high blood sugar because they are made predominantly with rice so we came up with lots of trials to give you a no rice healthy green moong dal vegetable idli. green moong dal vegetable idli is a diabetic-friendly version of idli that replaces rice with wholesome moong dal. Adding veggies to the batter improves the nutrient-quotient as well as flavour and texture of the idlis. green moong dal vegetable idli is rich in Vitamin B, Folic Acid, Phosphorus, Protein, Fiber. A serving size should be 3 green moong dal vegetable idlis. Relish this mouth-watering green moong dal vegetable idli right off the steamer, with sizzling hot sambhar. Pro tips for green moong dal vegetable idli: 1. Just before steaming add 1 tsp fruit salt. This will make the idli fluff up. 2. Mix batter gently till all the white froth is mixed evenly into the batter. Over mixing will make your idli flat. 3. Cool idlis and demould with a spoon. If you try to take the idlis out when hot they will break. 4. The green moong dal vegetable idlis are perfect to pack in an airtight container for Indian tiffin lunch box or kids tiffin box. 5. You can prepare the green moong dal vegetable idlis in the morning and serve later in the evening. Just steam the idlis for 5 minutes in an idli steamer and serve hot. Enjoy green moong dal vegetable idli recipe | split green gram idli | healthy green moong dal vegetable idli | with step by step photos.

spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids | with step by step images. spinach dosa is a unique snack idea to make up for your needs of veggies in a day. Learn how to make spinach dosa for pregnancy and kids. This spinach dosa recipe is reasonably quick and easy as it just makes use of readymade flours, and does not require fermentation also. So, those moms-to-be who suffer from acidity can also enjoy this spinach dosa for pregnancy and kids as a healthy snack. To make spinach dosa, combine the urad dal and fenugreek seeds along with enough water in a deep bowl and soak for 2 hours. Drain well. Blend in a mixer using ½ cup of water till smooth. Transfer the urad dal-fenugreek seeds mixture into a deep bowl, add the spinach purée, whole wheat flour, salt and approx. 1 cup of water and mix very well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle. Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides. Serve spinach dosa immediately with sambar and coconut chutney. An innovative dosa of whole wheat flour and urad flour fortified with spinach purée offers you a great way to top up on iron. When you are pregnant, everybody keeps telling you to have more greens, especially spinach, which is a storehouse of iron. Spinach is also rich in vitamin A and folic acid, both of which are antioxidants that help fight harmful free radicals in the body, and are also essential for the healthy development of your baby’s skin. But having spinach in the same way every day will make you bored of it. Including it in different ways, such as this palak dosa will ensure that you keep up your intake of greens without getting bored. Diabetic who are often advised to avoid dosa because of the use of rice, can also opt for 1 keerai dosai at snack time. This dosa yields 3.2 g of fiber per dosa which is also beneficial for them to manage blood sugar levels. heart patients, senior citizens, cancer patients and those with PCOS can also include this spinach dosa as a part of their menu. Kids who come hungry can also be served this nourishing snack instead of fried chips. Tips for spinach dosa. 1. Wash the spinach and methi very well to get rid of all the dirt. 2. Approx. 2½ cups of chopped spinach when blanched, drained and blended in a mixer gives ½ cup of spinach purée. 3. The dosa batter should be of pouring consistency. 4. This is a soft dosa and so cooking on both sides is very important. Enjoy spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids | with step by step photos and video below.

jowar palak appe recipe | instant jowar appe | healthy palak appe | with 18 images. jowar palak appe is a healthy South Indian snack. Learn to make instant jowar appe. Irresistibly tempting, the Jowar Palak Appe is a real treat to the palate, while also being a nourishing snack for your body. Rich in iron, fibre and other nutrients, jowar palak appe is quite easy to make and super tasty with the spiky flavour of ginger and green chillies. instant jowar appe doesn't require any soaking, grinding or fermentation. You'll also like the fact that this appe requires very little oil to cook. Instead of spinach, you can add other veggies too. Plus, the batter can also be used to make yummy dosas. Serve instant jowar appe hot and fresh with chutney. Suggested Serving Size is 4 to 5 instant jowar appes. Enjoy jowar palak appe recipe | instant jowar appe | healthy palak appe | with step by step photos.

methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack | with 19 amazing images. methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack is a traditional recipe from Maharashtrian cuisine which is a quick and easy to make snack to be enjoyed when hunger strikes. Learn how to make fenugreek rice dosa. To make methi ghavan, combine all the ingredients in a deep bowl along 2 cups of water to make a batter of pouring consistency. Heat a non-stick tava (griddle) on a medium flame, grease it lightly using a little oil. Pour a ladleful of batter on the tava (griddle) and spread evenly into a 125mm. (5”) diameter circle. Cook the ghavan using a little oil, till it turns golden brown in colour from both the sides. Repeat with the remaining batter to make more 11 ghavans. Serve immediately. Not all dosas are from the south! Here is a quick and easy dosa from the land of Maharashtra. The batter for ghavane is made by just mixing together rice flour, methi leaves and spices, and there is no soaking or fermentation involved. With the slight crunchiness of cumin seeds this soft fenugreek rice dosa sure it a yummy treat for your palate. This is surely one of the yummiest ways to enjoy fresh fenugreek leaves, especially when served hot off the pan on a winter or a rainy day! You can serve this Maharashtrian ghavan Indian snack with green chutney as a delicious fare. Also try other Maharashtrian snack recipes like kothimbir vadi and methi tahlipeeth. Tips for methi ghavan. 1. If you do not have methi leaves, you can replace them with other greens like spinach, coriander or cauliflower greens. 2. Add water gradually as the quantity of water usually depends on the quality of the flour. Enjoy methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack | with step by step images.

rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with 20 amazing images. Our quick rava idli recipe is an instant South Indian rava idli where the batter requires no fermentation. Well, you love Idlis, but what if you have no batter on hand? Here is an quick sooji idl recipe to follow. Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer. The batter for quick rava idli is a mixture of rava and buttermilk (chaas) with a traditional tempering that imparts an enjoyable flavour to the idlis. Notes and tips on quick rava idli recipe. 1. Roast rava on medium flame until it turns light brown in colour and aromatic, stirring continuously. Make sure that it does not burn. Rava should be coated well with the ghee. It would take around 5-7 minutes. 2. Roasting the rava prevents the idli from sticking. 3. You can prepare this batter beforehand and store in the refrigerator. Just before steaming add the fruit salt. Since the quick rava idli batter does not require grinding or fermenting, it makes an ideal south-Indian breakfast. 4. Rava will absorb the buttermilk after soaking so, adjust the consistency of batter accordingly. You can add water or buttermilk to do so. The amount depends upon the quality of rava. 5. Steam in a steamer for 7 to 8 minutes or till the instant semolina idlis are cooked. Make sure you steam the quick sooji idlis on medium flame or else they will turn hard. I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet. Learn to make rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with step by step photos and video below.

whole nachni dosa recipe| ragi dosa made with whole nachni | no fermented nachni dosa | easy nachni dosa healthy Indian snack | with 14 amazing images. whole nachni dosa recipe | ragi dosa made with whole nachni | no fermented nachni dosa | easy nachni dosa healthy Indian snack. To make whole nachni dosa, wash and soak the ragi in enough water in a deep bowl overnight. Drain. Combine the soaked ragi and approx. 1 cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add the onions, green chilli paste, ginger paste, coriander and salt and mix well. Heat a non-stick tava (griddle) and grease it lightly with ¼ tsp of oil. Pour a ladelful of the batter on it and rotate the ladle in circular motion to make a 125 mm. (5") diameter circle. Cook it using 1/8 tsp of oil till it turns golden brown in colour from both the sides. Repeat step 5 to make 11 more dosas. Serve immediately with minty green chutney. This delectable easy nachni dosa healthy Indian snack will be well accepted by people of all ages. It is easy to make and needs very few ingredients which are commonly available too. All you have to do is remember to soak the whole nachni overnight. Did you know that fermented items tend to worsen acidity, or even cause it? Hence, idlis, dosas and such items made with a fermented batter are best avoided by those suffering from acidity. This no fermented nachni dosa is a delicious alternative made with ragi and without rice. The batter is not fermented, but tastes fabulous because of the addition of ingredients like onions and a wee bit of green chilli paste and ginger paste. Enjoy the whole nachni dosa hot, with mildly-spiced Minty Green Chutney. Each dosa is not very high on a calorie scale and provides 1 g of fibre per dosa. Thus this ragi dosa made with whole nachni is a wise choice for people with obesity and heart problems. Diabetics too can enjoy 1 nachni dosa at snack time. Further, cooked in minimal oil, it is beneficial for all of the above mentioned ailments. This dosa is also a good source of calcium - a nutrient needed to strengthen bones. Tips for whole nachni dosa. 1. While buying nachni ensure it is free of moisture and debris. 2. While onions provide antioxidant Quercetin and exhibit anti-inflammatory properties, you can add other veggies like chopped spinach, grated carrot or shredded cabbage and add a few more antioxidants in this snack. 3. Remember to serve these dosa off the tava to relish their best texture and flavour. Enjoy whole nachni dosa recipe| ragi dosa made with whole nachni | no fermented nachni dosa | easy nachni dosa healthy Indian snack | with step by step images.

moong dal spinach idli recipe | healthy dal palak idli | spinach moong dal idli | with 22 amazing images. moong dal palak idli is a steamed savory idli made with moong dal, yogurt, and spinach. Learn how to make moong dal spinach idli recipe | healthy dal palak idli | spinach moong dal idli | spinach moong dal idli is a healthy and flavorful South Indian breakfast dish made with soaked moong dal, spinach, and spices. Packed with protein, this light and healthy dish makes a perfect breakfast choice. These healthy dal palak idlis are a feast for the senses. Their vibrant green color is captivating, and the harmonious blend of moong dal and palak flavors is sure to tantalize your taste buds. This recipe transforms the classic idli into a vibrant and nutritious powerhouse. The protein-rich moong dal (split yellow gram) pairs perfectly with spinach, bursting with iron and Vitamin K." Main ingredients for making moong dal spinach idli 1. Moong dal: Rich in protein, good source of fibre, helps to manage diabetes, contains iron and folate. 2. Palak: Excellent source of iron. high in fiber and antioxidants, rich in vitamins and minerals. pro tips to make moong dal spinach idli: 1. Ensure your moong dal soaks for at least 3-4 hours, or even overnight, for a smoother batter and better digestion. 2. A tbsp of yogurt (curd) to the batter. This aids fermentation and adds a slight tanginess to the idlis. 3. Use minimal oil to grease the idli molds. This prevents sticking without adding excess fat. 4. Do not mix the batter vigorously after adding eno, otherwise the idlis will become dense and hard. Enjoy moong dal spinach idli recipe | healthy dal palak idli | spinach moong dal idli | with detailed step by step photos.

oats mutter dosa | mixed vegetable oats dosa recipe | healthy oats matar dosa | instant oats dosa | with 31 amazing images. Oats mutter dosa is a healthy snack option for people of all ages. Mixed vegetable oats dosa as the name says has colours, flavours and variety in terms of taste due to the addition of veggies. Learn how to make instant oats dosa. To make oats mutter dosa grind the oats, urad dal and salt to a fine powder and combine it with enough water. Follow it by making the vegetable stuffing. Heat little oil in a broad non-stick pan and allow mustard seeds to crackle in it. Add onions and sauté them. Then add the carrots and green peas and sauté them too. Add some spices and lemon juice and cook for 1 minute. Then make dosas on a hot tava and spread the stuffing in the center and serve. This instant oats dosa batter is packed with protein and fibre . Oats must be consumed daily for its high content of soluble fibre ‘beta-glucan’, a potent blood sugar and cholesterol-lowering agent. The addition of urad dal and carrots make the thy oats matar dosaheal rich in protein and vitamin A correspondingly. Prepare this instantly and serve it hot with a hot bowl of sambar. With less than 100 calories per dosa, this mixed vegetable oats dosa is a perfect snack option to give you a feeling of satiety and a whole batch of nutrients too! Enjoy oats mutter dosa | mixed vegetable oats dosa recipe | healthy oats matar dosa | instant oats dosa | instant oats dosa | with step by step photos.

bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe | with 22 amazing images. bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe is breakfast with convenience. Learn how to make instant bread dosa. To make bread uttapam, combine the torn bread pieces, semolina, plain flour, curds and approx. ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Grease it using ¼ tsp of oil. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle. Pour ½ tsp of oil on the top and edges and cook on a medium flame till it turns light brown in colour both the sides. Repeat steps 3 to 5 to make 8 more uttapas. Serve immediately with green chutney. Sometimes we crave for a snack but realise that alas, we have not prepared for it earlier! When you feel such a strong desire to have a hot and fluffy uttapam but do not have the batter on hand, go for this instant breakfast, made with a batter of bread and semolina! It tastes and feels just as good as authentic utappam with the added advantage of being really easy and quick, without any soaking or fermentation time. This instant bread dosa is a good way to make use of leftover bread, and can also be made instantly when you have sudden guests. We have also added some juicy and crunchy veggies to boost the appeal of the easy Indian leftover bread recipe, which is made even more exciting by the mildly spicy notes of green chillies and ginger. Serve it immediately with a chatpata accompaniment like Green Chutney or Sambhar. Tips for bread uttapam. 1. Slight sour curd works best for this uttapam as there is no fermentation time. 2. As a variation, you can avoid adding the veggies in the batter and use them as topping while making the uttapam. Enjoy bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe | with step by step photos.

semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with 33 amazing images. semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe is a quick snack made quickly with commonly available ingredients. Learn how to make Indian rava semiya idli. To make semolina and vermicelli idli, heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously. Remove from the flame and keep aside in a bowl. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds. Remove from the flame and add it to the semolina and keep aside. Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally. Remove from the flame and add it to the semolina-cashew mixture. Add the curds, 1½ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside. Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds. Add it to the batter and mix well. Then to make Indian rava semiya idli, just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently. Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked. Cool slightly, demould and serve hot with coconut chutney. Indian rava semiya idli is very popular in Karnataka, where they make it in such big moulds that one idli will suffice for breakfast! The tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome. With no fermenting time, these instant vermicelli idli are best to serve unexpected guests or serve kids when they are back from school. Just remember to roast the semolina and vermicelli separately as both the ingredients have a different texture and thus a different cooking time. Coconut chutney, sambar and milgai podi are all time favourite accompaniments which when served with these instant breakfast recipe make a meal in many South Indian homes. Tips to make semolina vermicelli idli. 1. Make sure you grease the idli moulds after making every batch. 2. You can also use rice vermicelli as well. Enjoy semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with step by step photos.

Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with 71 amazing images. Mysore masala dosa is made by smearing dosas with a special Mysore chutney that is sweet, tangy, spicy and garlicky, and then stuffing it with delectable Potato Bhaji. Learn how to make Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. The red chutney gives the Masala Dosa the fresh flavour. Coconut gives the chutney a rich texture, while spinach makes the green all the more vibrant! The Potato Bhaji as always is the highlight of the crispy Mysore masala dosa with red chutney. The awesome softness of boiled potatoes and the peppy flavour of onion and green chillies make the stuffing a top class value-add to the dosas. Serve the Mysore masala dosa with Green Chutney immediately on preparation. Tips to make Mysore masala dosa: 1. Instead of red chutney you can use green chutney to make mysore masala dosa. 2. Make sure to sizzle the tava before making every dosa. 3. Mysore masala dosa should be served immediately otherwise it will become soggy. Enjoy Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with detailed step by step photos.

instant bread idli recipe | no fermenting idli | instant bread idli with curd | quick bread idli - breakfast recipe | with 10 amazing images. instant bread idli is a quick idli recipe which is ready in less than an hour. Learn how to make instant bread idli with curd. To make instant bread idli, combine the bread crumbs, idli rava, curds, salt and ½ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 30 minutes. Add the fruit salt and ½ cup of water and mix gently. Pour spoonful of the batter into greased idli moulds. Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Serve hot with sambhar, coconut chutney and malgapodi. Feel like having idli-sambhar for breakfast, but don’t have idli batter on hand? Worry not, you can still entertain your whims with this no fermenting idli. You can make idli with bread slices too! Made with an innovative batter of bread crumbs and idli rava, this instant bread idli with curd is soft, fluffy and tasty. A dash of curds gives the idli a nice, mildly tangy taste while a pinch of fruit salt gives it the perfect fluffiness and mouth-feel. The best part is that this batter requires no fermenting, so you can make it any time you feel like. However, there is half an hour of setting time in this quick bread idli - breakfast recipe, so plan your breakfast accordingly. You can also try making sambar masala and sambar at home. Tips for instant bread idli. 1. To make fresh bread crumbs, make small pieces of a few bread slices and blend them in a mixer. 2. Idli rava is also called as rice semolina. It is white to cream coloured, and has a smoother and finer texture compared to wheat semolina and thus perfect for making idli batter in recipes where parboiled rice isn’t used. 3. After adding fruit salt, mix it very gently. Mixing it vigorously might negate the effect of fruit salt. You can also try other Idli recipes like the traditional Idli and Quick Rava Idli. Learn to make instant bread idli recipe | no fermenting idli | instant bread idli with curd | quick bread idli - breakfast recipe | with step by step photos below.

onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with 51 amazing images. onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa is a famous recipe which features on most restaurant menus. Learn how to make onion tomato uthappam. To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds. Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle. Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides. Repeat steps 2 to 5 to make 6 more uttapams. Serve immediately with sambhar and coconut chutney. Onion tomato uthappam is a sumptuous South Indian snack, often had for breakfast or dinner. It is basically a thick pancake, made with dosa batter and topped with juicy onions and tangy tomatoes. Green chillies and coriander add to the zesty flavour of this uttapa Mumbai style, making it a really exciting treat for your palate. Chopped curry is always also something very native to South Indian cooking. It features in other snack in Masala Vadai too! To make a complete South Indian meal, serve uttapa Mumbai style with coconut chutney, sambar and idli podi powder. Tips for onion tomato uttapam. 1. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 2. Press the topping lightly using a flat ladle or with your fingers. This is important as the filling needs to bind with the batter. 3. You can buy ready made dosa batter. 4. You can chop the onions and tomatoes in advance, but add salt to it just before making the uttapam. Adding salt in advance might release water. Enjoy onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with step by step photos.

jaggery dosa recipe | vella dosa | instant wheat flour jaggery dosa | Indian style rice jaggery dosa | jaggery dosa is a sweet South Indian style dosa which can be served as a Breakfast or Evening Tea Snack. Learn how to make instant wheat flour jaggery dosa. To make jaggery dosa, combine jaggery, rice flour, whole wheat flour, cardamom powder and coconut in a deep bowl, add 2 cups of warm water and mix well using a whisk to form a batter of the pouring consistency. Cover with a lid, keep aside for 10 minutes and mix very well. Heat a non-stick tava (griddle) and grease it lightly using a little ghee. Pour a ladleful of the batter on it and spread it evenly in a circular motion to make 200 mm. (8”) diameter round circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour from both the sides. Fold it over to make a semi-circle. Serve immediately. Easy and quick vella dosa made with a combination of flours and jaggery, perked up with grated coconut and spiced up with cardamom! The pleasantly sweet aroma of the dosa being cooked on the hot tava is sure to bring all the family members on the dining table. An easy-to-prepare yet rich preparation, this Indian style rice jaggery dosa is only mildly sweet, so can be served as a teatime snack. This is fit for even a grand dinner menu if you could make a nice sweet and savoury dosa platter by serving this with regular dosa, masala dosa or uttapa. One good thing about the instant wheat flour jaggery dosa is that it does not require any fermentation, so you can make it quickly anytime you need – say, when your kids come back home hungry. Tips for jaggery dosa. 1. Grate the jaggery finely as it has to melt with the warm water. Thickly grated or chopped might lead to lump formation. 2. A pinch of salt in this sweet preparation would further enhance its taste. 3. Remember that it must be had immediately before it hardens. Enjoy jaggery dosa recipe | vella dosa | instant wheat flour jaggery dosa | Indian style rice jaggery dosa | with photos and recipe below.
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