Instant Bread Mysore Dosa

   Instant Bread Mysore Dosa-- a unique combination of ingredients and a modern way of preparing a instant dosa. This recipe is for those people who crave for fresh south-indian breakfast, but is always short of time in the morning. A hassle free recipe for Dosa lover:) Let's check the recipe real quick;)

 

 My entry for #foodiemonday #blohop #southindianbreakfast theme....

 

Ingredients:

8 Bread slices

½ cup Sooji (semolina)

2 tbls Rice flour

¼+1tbls Yogurt

½ cup Water or more as require

Salt to taste

Oil for roast Dosas

1 cup Mysore Chutney (quick recipe below)

Method:

Mysore Chutney:

*Roast 2tbls chana dal with 1 tsp oil till the chana dal turns golden brown. To the same pan add 1/2 chopped onion, 3-4garlic and 1 in. ginger and 3-4red chillis. Fry for 2-3 mins till the raw smell goes away.take all roasted ingredients in a blender along with some aamchur or small amount of tamarind paste,  turmeric and salt. Adding very little water blend to a smooth paste.

 

Dosa:

* Take 8 bread slices and cut the edges.

* Crumble the bread slices well with you hand. Make sure there are no big pieces of bread

* Now add half cup sooji (rava / semolina), rice flour, yogurt,  water and some salt to taste.

* Mix well and allow to soak for 20 to 30 minutes.

 

* Now throw the mixed soaked ingredients into a blender jar and blend to smooth dosa batter consistency. (add some water if required)

 

* Heat the griddle.

* Smear some water over the tawa and wipe off with wet paper  towel.

* Sprinkle some oil and wipe off again.

* Pour a ladleful of batter and spread out in a circular motion.

* Apply some oil on top of the Dosa.

* Cook it from both sides.

* Spread some Mysore Chutney inside of the Dosa.

 

* Cook for 10-15 seconds or till it turns golden brown and crisp.

* Fold Dosa  into your favorite shape and serve it with your favorite chutney or sambhar...

Note:

* you can use any filling for this dosa.

* you can make it masala Dosa from this batter too.

* You can also prepared the Dosa plain.

* Instead of using oil, you can use butter or ghee for roasting Dosas.

* You can prepare Uttapam pour this Dosa batter bit thick and some toppings of onion and tomatoes.

 

 

 

 

Pavbhaji Dosa

                                                                                                            It's time to play with your food again.

      It's unfair to write anything about Dosa because you all know lots of things about it. There are so so many variations exist for Dosas..,like Msala Dosa, Rava Dosa,Onion Dosa(my son's favorite)Soya Dosa, Neer Dosa, Maysore Dosa,Butter Dosa,Ghee Dosa(my daughter's favorite),Green Dosa,Ragi Dosa,Chiness Dosa and so many more...could not even remember all kind of Dosas..

                                       Today I am going to share recipe for Pavbhaji Dosa.Another variation of the my 2 most favorite dishes ever(Pavbhaji & Dosa) Must try this one.

    Ingredients::

For stuffing::

1 tsp oil

1 tsp butter

1 medium chopped Onion

3 medium chopped Tomatoes  

1 boiled and gratted Potato

1 tsp garlic paste

1/2 tsp red chile powder 

1 1/2 tsp Pavbhaji masala 

Pinch of Tumric powder

Salt as taste

Some chopped cilantro 

For Dosa::

3 cups Rice

1 cup Udal Dal

1tbls fenugreek seeds

1 handful poha

     Some oil or ghee or butter to make dosas.

Preparing Dosa Batter::

      Wash both the rice and urad dal well.Soak, both separately for atleast 5-6 hours or overnight.Soak fenugreek seeds with urad dal. Drain the water after 5-6 hours and grind the urad dal with 2-3 tbls water. Keep adding few tbls water in between grinding. Make a fine and fluffy batter.Pour to the deep bowl.Gind rice with handful of Poha with 2-3 tbls of water and keep adding water as needed. Make smooth paste. Make sure the batter should not be grainy.Now add the rice batter to urad batter and Gind all together again. Pour the batter in deep bowl and mix well.Cover the bowl and keep it to warm place. Keep it atleast for 6-7 hours.After fermentation, batter rises and fluffy.

Preparing Stuffing::

          Heat the pan add oil and butter then add chopped onions, sauté the onions on medium heat till pink brown. Add garlic paste in it and sauté for half a minute. Add chopped tomatoes and let cove for 1-2 minutes, let them hangout for a while.Cook the tomatoes till absolutely tender. Add Pavbhaji masala, Tumric powder, salt and red chile powder and keep stir. Add gratted potato and mix. Finally add chopped cilantro and mix well and turn off the stove.

Making Dosa::::

       Heat the flat griddle or non stick pan.Apply oil or ghee on it and rub the slice of raw potato to prevent not to stick dosa on pan.

      Take a big spoon of batter and pour on nonstick pan, quickly spread in a circular manner to get thin and perfect round dosa. Pour some drops of oil or ghee on edges.Flip and cook the other side too. Gulp back and spread evenly the pavbhaji stuffing on the Dosa. Gold it. And serve it with garlic or coconut chutney and Sambhar. 

     A RECIPE HAS NO SOUL, YOU AS THE COOK MUST BRING SOUL TO THE RECIPE.  -Thomas killer