Vasusvegkitchen: #Spices

Showing posts with label #Spices. Show all posts

Monday 15 July 2019

Adai , South Indian Adai Dosa, how to prepare no fermentation mixed lentils spicy dosa

Today's recipe is Adai || South Indian Adai Dosa || Mixed lentils Dosa, it is very protein rich, tasty, popular breakfast recipe from Tamil Nadu and other areas of South India. It is prepared by soaking different lentils and grinding with spicies. We add lentils like urad dal, toor dal, chana dal, rice .. spices like red chilli , ginger etc.. is not it protein rich dosa ?? We can have it as breakfast or evening snack or even for dinner. For me i can have it in lunch time too when i am alone at home. We can have this with Coconut Chutney, Pudina coconut chutney, Green chutney, onion tomato chutney.. i even love to have as it is without any chutney too, as it is spicy and tasty without chutney too, today i had it with roasted cdal + coconut chutney(putnala kobari pachadi).

My mom add fresh coconut while grinding adai batter as it gives good taste. We have to soak lentils for minimum 3 hrs, for morning breakfast i soak it overnight. No need to ferment the batter, we have to prepare dosa's on the same day, or store it in refrigerator for next day not more than that. I prefer to dosa's for 1 day and with left over batter i prepare panniyaram's (appe, ponganallu).

Adai Dosa

Preparation Time : 15 minutes
Soak time : minimum 3 hrs
Cook Time : 15 minutes
Serves : 10 Adai
Recipe Category: Breakfast / Regional
Recipe Cuisine: Tamil Nadu
Main Ingredient : Mixed lentils
Author: Aruna SarasChandra

Ingredients

raw rice - 11/2 cup
toor dal - 1/4 cup
urad dal - 1/4 cup
chana dal - 1/4 cup
moong dal - 2 tsp
methi seeds - 1/4 tsp
red chilli - 6 (adjust)
cumin seeds - 1 tsp
ginger - 1 inch
fresh coconut pieces - 1/4 cup(optional)
hing - 1/4 tsp
curry leaves - 3 sprigs
coriander leaves - 1 tsp
oil - to roast dosa

Instructions

1) Take all the lentils mentioned into a bowl clean it under water for 2 to 3 times and soak it for minimum 3 hrs by adding red chillies.

2) After soaking remove water and take it into mixer jar, now add cumin seeds, ginger, fresh coconut pieces,salt. Grind it to coarse paste by adding required amount of water.

3) Now add finely chopped curry , coriander leaves and hing to the batter and mix it well. Check consistency if batter is too thick add some water, we need thick batter.

4) Heat tawa and pour ladle full of dosa batter and spread it , give round dosa shape. Make small hole in the middle of adai(option) and pour a tsp of oil on adai. Flip the adai cook it both sides by pressing on low to medium flames.

Repeat the same process for remaining batter. That's it Adai dosa is ready to serve, Serve it hot to taste crispy adai.

Tips

** You can skip adding coconut .

** You can add finely chopped onion in batter or you can spread onion on the dosa too.

** Adai taste good when it is served hot.

** Add byadigi red chilli to get good color.

** You can also add turmeric powder to get color.

** Adding hing we gives good taste and adds flavor to adai.

Taking this Adai dosa to #204th theme #FoodieMondayBloghop fb group. This week theme is #NashtaTime suggested by one of my favorite, talented chef Priya Iyer who blogs at thephotowali.wordpress.com, do check her place for fabulous recipes and amazing travel stories. As per suggested theme we have to prepare famous regional breakfast we we belong, so i selected Tamil Nadu's famous Adai recipe.

Also check other breakfast recipes by clicking link below pic.

Uggani bajji

Radi Mungaaku rotte

Sweet Coconut paratha

Idli Upma

Hope you like these crispy, tasty and healthy Adai Dosa. Give it a try and drop your comments and pics in inbox.

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You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Monday 20 May 2019

Dosavakaya Pachadi, Dosa Avakai Pickle, Andhra Yellow Cucumber pickle

Dosa avakai or Dosavakaya pachadi is a popular Andhra yellow cucumber pickle. It is known as vellarikka in Tamil, Mangalore southekai in kannada. yellow cucumber is round shaped yellow or bright green colored vegetable which taste sweet and mild tarty taste with crunchy skin. It is very easy to prepare this pickle just need to mix spices with cucumber pieces. The main thing to remember is that we have to use fresh yellow cucumber and store it in dry air tight jar. This pickle tastes good for 4 to 5 days if it kept in fridge as its summer, in other seasons we can have it more than 10 days. If we are using old yellow cucumber then plan to finish it in a day. These pickle is regularly served in marriages, hotels in Andhra as it is easy to prepare, no need to wait long time to consume as mango pickles, but life time of this pickle is less. We can prepare dal/pappu, instant pickle / Guntur Dosakaya Pachadi with this yellow cumber, which are very traditional telugu recipes in every house in Andhra states.

This yellow cucumber is spicy, crunchy and mild sweet in taste. Cucumber leaves some water after soaking and it blend with spices, this spices adds good taste to the pickle. We can have this pickle with hot steamed rice and dollop of ghee 😋, it tastes heavenly.

Yellow cucumber pickle

Preparation Time : 20 minutes
Soak time : 4 hrs
Serves : 6
Category : Chutney's
Recipe Cuisine: Andhra
Main ingredient: Yellow Cucumber
Author : Aruna SarasChandra

Ingredients

Yellow cucumber/ Dosakaya - 2
Mustard seeds - 11/2 tsp
Methi/ Fenugreek seeds - 1/8th tsp
Red chilli powder - 11/2 tsp
Salt - as per taste (1+tsp)
Oil - 1/2 cup

Instructions

1) Clean yellow cucumber in water and tap it with dry cloth and let it dry without any moist. Keep mustard seeds in sunlight for an hour.

2) Take a mixer jar add 11/2tsp of mustard and 1/8th or a pinch of Methi seeds.

3) Grind the above to fine powder.

4) Cut the yellow cucumber into half, remove its seeds as shown below.

5) Cut cucumber into small pieces, taste 1 small piece of cucumber if it is more bitter do not use that cucumber for pickle.

6) Take a wide bowl add powdered 11/2 tsp of mustard and methi seeds powder, salt mix everything well.

7) Take a plate add 2 tsp of oil add some yellow cucumber pieces and mix it well.

8) Add some mixed spieces to the cucumber and mix it well so that spices coat well to cucumber pieces.

9) Repeat the same process to the remaining cucumber pieces.( I did not added full powder mix)

10) Close the lid and soak it for 3 to 4 hrs.

Cucumber pieces coat well with spices and leaves water . saute everything well and remaining oil, if you want you can also add 1 small size lemon juice here.. and store it in air tight container or glass jars and keep it in refrigerator.

Tips

** I did not added full spice mix, I will use left over powder mix for other pickles.

** Use fresh yellow cucumber to prepare this pickle. If you use old stock cucumber try to finish it the same day by keeping it in fridge after preparation.

** you can skip adding Methi seeds, but it gives nice aroma to pickle.

** very little amount of Methi seeds or a pinch of Methi powder is added to pickle. Increasing quantity will make pickle bitter taste.

** Do not add red chilli powder and salt all at a time. Adjust it according to your taste.

** Taste cucumber before preparing pickle as some cucumbers are very bitter in taste.

** We can also add a small lemon juice to the pickle.

Taking this traditional, summer special Dosavakaya Pachadi to the #196th #FoodieMondayBlogHop where the theme for the week is #It'sPickleTime suggested by me 😍, theme is decided by members in alphabetical order. This week I got chance, thought to suggest pickle as summer is full on swing 🌝🌞. I got chance to collect all varieties of pickles from group members😋🤗. As per theme we have to prepare any instant to stored pickles, I selected this instant yellow cucumber pickle.