Sorekaayi Tirulina Dosa

Namaskara!

It’s a boon to someone cooking in the kitchen not to waste anything and make best use of ingredients. Sometimes it’s hard to think of dishes you can make apart from the regular ones. We generally throw away the best part of a vegetable or fruit without knowing what to cook with it even though we know their nutritional value.

Come let’s make use of one such ingredient. It is sorekaayi tirlu, soft white part and tender seeds of bottle gourd. Make sure seeds are very very tender and not hard. Let’s make yummy dosas.

Ingredients: Makes 15 dosas

  1. Rice – Akki – Soaked in water for 6-7 hrs – 200 gm – 2 Cups
  2. Rice Flakes – Avalakki – 100 gm – 1 Cup
  3. Coconut Grated – Kaayi Turi – 3/4 Cup
  4. Green Chilli -Hasi Menasinakaayi – 2-3
  5. Cumin Powder – Jeera Pudi – 2 Tsp
  6. Black Pepper Corn – Kari Kaalu Menasu – 3-4
  7. Curry Leaves – Karibevu – 12-15 Leaves
  8. Bottle Gourd Whites – Sorekaayi Tirlu – 50-75 gm – Of One Medium Sized Tender Bottle Gourd
  9. Salt – As per taste
  10. Water – As required to make dosa batter
  11. Tender Coconut Water – 1/2 Cup [Optional]
  12. Sugar – 1/2 Tsp
  13. Oil – To make dosas

Method:

  1. Wash bottle gourd whites/tirlu and keep aside after removing hard seeds if any.
  2. Soak rice flakes in water for 5-10 minutes.
  3. Grind green chilli, jeera powder, black pepper corns, grated coconut,curry leaves with water and keep aside.
  4. Grind rice, rice flakes, salt, sugar to a smooth batter.
  5. Grind bottle gourd whites with tender coconut water.
  6. Mix all ground ingredients.
  7. Make a smooth dosa batter. Adjust water consistency as necessary.
  8. Make dosas with oil.

To serve:

  1. Serve hot dosas on a piece of plantain leaf with chutney on the side.

Culinary Secrets:

  1. Add ginger if you like while grinding with coconut mixture.
  2. You can make snake gourd tender part dosas, cucumber dosas in a similar way.
Published in: on September 2, 2012 at 6:55 PM  Leave a Comment  

Bread Dosa

Namaskara!

Bread dosa…. Sounds strange?  What is it made of ! Definitely not made out of bread… A very simple dosa recipe … comes close to the “set dosa” you get in darshinis. The batter after fermentation looks like fermented bread dough (due to yeast).

Ingredients: Makes 12 dosas

  1. Dosa Akki –  Soaked for 8 hours -2 Cups
  2. Medium thick rice flakes – Medium avalakki – 1 Cup
  3. Salt – To taste
  4. Oil – 1 Tbsp

Method:

  1. Grind the rice into a fine paste.
  2. Wash the rice flakes with water and strain the water.
  3. Add this to the rice paste.
  4. Grind this again with water.
  5. Add salt and mix well.
  6. Let the mixture ferment for 8 hours.
  7. Mix the batter after fermentation.
  8. Adjust the batter consistency. Add water if required.
  9. Heat a non stick tawa.
  10. Pour a ladle of dosa batter and spread into a thick dosa.
  11. Close a lid and let the dosa cook.
  12. Remove when done.

To serve:

  1. Serve hot with coconut chutney.
  2. Wrap the dosa in a plantain leaf if available…. Keeps the dosa moist and warm and makes it tasty too 🙂

Culinary Secrets:

  1. Wash and soak the rice in the morning.
  2. Prepare the batter late in the evening.
  3. Keep the batter overnight to make hot dosas in the morning.
  4. Like “neer dosa“, bread dosa also remains white in colour.
  5. Batter should be of medium-thick consistency.
Published in: on April 26, 2010 at 8:47 PM  Leave a Comment  

Neer Dosa

Namaskara !

“Neer”  literally translates to “Water” in Tulu. But Neer Dosa means Dosa made from  a batter which is very thin in its consistency. Neer Dosa is a very easy recipe and light on the stomach, eaten mainly for breakfast. It’s a popular dish of Dakshina Kannada.

Posting this for my cousin…… and it’s a personal favourite too !

Ingredients: Makes 8-10 dosas

  1. Dosa Akki – 1 Cup
  2. Coconut – Hasi Kobbari – scraped – 1 Cup
  3. Salt – to taste
  4. Oil – 2 Tsp

Method:

  1. Wash and soak the rice in water for 8 hours.
  2. In a wet grinder or a stone mortar grind the soaked rice, coconut and salt into a fine mixture. The batter should be very smooth.
  3. Set aside the batter for 4 hours.
  4. While making the dosas, make sure that the consistency of the batter is thin (easy pouring consistency).
  5. To make the dosas, heat the non-stick tawa (griddle). Grease the tawa with little oil. The dosa does not stick to the tawa this way.
  6. Pour a ladle full of neer dosa batter and spread it immediately to make the dosa very thin.
  7. Remove the dosa once done.

Note:

  1. The dosa does not change colour. It remains white.
  2. It’ll have a wobbly and delicate texture.

To serve:

  1. Serve the dosa hot with, a mixture of jaggery, scraped coconut, ghee all mixed with a little cardamom powder.
  2. The dosas can also be served with thick coconut chutney.

Neer Dosa

Neer Dosa

Published in: on March 22, 2010 at 8:04 PM  Comments (2)