Plain Oothappam

Oothappam is nothing but ordinary dosa and the only difference is Oothappam will be more thicker and small in size comparing to ordinary dosa.

Ingredients:

Dosa Batter – Required Amount (check out “Preparing Batter for Dosa”)
Cooking Oil

Cooking Instructions:

Heat dosa tawa / pan or a flat tawa and take a ladleful of batter. Spread the batter in a circular motion from the centre of the tawa to the sides of the tawa. Spread the batter little thicker and small enough. Pour 1 tsp of oil on the edges of the dosa. When one side is cooked well (turns little brown), Flip the dosa to the other side and let it cook well. Once it is cooked remove the dosa from the pan and transfer to the plate.

Side Dish:
All type of Chutneys

Masal Dosai

Ingredients:

Dosa Batter – Required Amount (check out “Preparing Batter for Dosa”)
Coconut chutney – 6 tbsp (check out chutney recipes)
Onion Chutney – 6 tbsp (check out chutney recipes)
Potato Masala – 1 cup
Cooking Oil

Cooking Instructions:

Heat dosa tawa / pan or a flat tawa and take a ladleful of batter. Spread the batter as thin as possible in a circular motion from the centre of the tawa to the edges of the tawa. Pour 1 tsp of oil on the edges of the dosa. When one side is cooked well (turns little brown), spread on tbsp of coconut chutney and onion chutney on the top of dosa an d put 2 tbsp of potato masala in the centre of the dosa and fold the dish in a triangular shape and serve it. You should not flip the dosa to the other side in this dosai.

Side Dish: Sambar, Coriander Chutney

Self Raising Flour / All Purpose Flour / Maida Dosa

Ingredients:

Dosa Batter – 2 cups (check out ”Preparing Batter for Dosa”)
All Purpose Flour – ½ cup

Cooking Instructions:

Mix all purpose flour and dosa batter together with little water without forming any lumps. The batter should not be too thick. It should be in the right consistency of dosa batter.

Heat dosa tawa / pan or a flat tawa and take a ladleful of batter. Spread the batter in a circular motion from the center of the tawa to the edges of the tawa. Its good if dosa is little thick. Pour 1 tsp of oil on the edges of the dosa. When one side is cooked well (turns little brown), Flip the dosa to the other side and let it cook well. Once it is cooked remove the dosa from the pan and transfer to the plate.

Side Dish: Bengal Gram Chutney, Onion chutney

Semolina / Rawa Dosa

Ingredients:

Rice Flour - 2 cups
All Purpose Flour / Maida – ¼ cup
Semolina – 1 ½ cup
Curd – 4 tbsp
Cumin Seeds – 2 tbsp
Pepper Corns – 1 tbsp
Green Chilly – 2 (finely chopped)
Curry Leaves – few
Salt – to taste
Cooking oil

Cooking Instructions:

Mix rice flour, all purpose flour, semolina, curd and required amount of salt together with enough amount of water without forming lumps. The batter should not be too thick. It should be little watery. Mix cumin seeds, pepper, and green chilly and curry leaves in the batter and mix it well. Let it to ferment for one hour.

Heat dosa tawa / pan or a flat tawa and take a ladleful of batter. Spread the batter in a circular motion from the edges of the tawa to the center of the tawa. Pour 1 tsp of oil on the edges of the dosa. Spread the dosa as thin as possible. When one side is cooked well (turns little brown), Flip the dosa to the other side and let it cook well. Once it is cooked remove the dosa from the pan and transfer to the plate.

Side Dish: Coconut chutney, Sambar

Wheat Dosa / Godhumai Dosai

Ingredients:

Dosa Batter – 2 cups (check out ”Preparing Batter for Dosa”)
Wheat Flour – ½ cup

Cooking Instructions:

Mix wheat flour and dosa batter together with little water without forming any lumps. The batter should not be too thick. It should be in the right consistency of dosa batter.

Heat dosa tawa / pan or a flat tawa and take a ladleful of batter. Spread the batter in a circular motion from the center of the tawa to the edges of the tawa. Pour 1 tsp of oil on the edges of the dosa. When one side is cooked well (turns little brown), Flip the dosa to the other side and let it cook well. Once it is cooked remove the dosa from the pan and transfer to the plate.


Side Dish:
Onion chutney

Plain Dosa - I

Ingredients:

Dosa Batter – Required Amount (check out “Preparing Batter for Dosa”)
Cooking Oil

Cooking Instructions:


Heat dosa tawa / pan or a flat tawa and take a ladleful of batter. Spread the batter in a circular motion from the centre of the tawa to the edges of the tawa. Pour 1 tsp of oil on the edges of the dosa. When one side is cooked well (turns little brown), Flip the dosa to the other side and let it cook well. Once it is cooked remove the dosa from the pan and transfer to the plate.


Side Dish:
All type of Chutneys

Preparing Batter for Dosa

Preparing batter for ordinary dosai is as similar as preparing batter for plain idli. So you can use this batter for both dosa and idli. If you are going to prepare dosa, add little more water in the idli batter itself to get the right consistency of dosa batter.

Ingredients:

Idli Rice / Raw Rice(Pulungal Arisi) – 3 cups
Par Boiled Rice / Red Rice / Pacharisi – 1 Cup
Black Gram – 1 cup
Fenugreek Seed – 2 tbsp
Salt – to taste

Cooking Method:

Wash the rice and fenugreek seed and soak it together in a vessel for about an hour. Wash the black gram and soak it in the water for about half an hour.

Add black gram first and enough amount of water in the wet grinder or a food processor with and let them to grind for 20 to 30 minutes or till it is well grind. Transfer the batter now to a big vessel.

Add rice and fenugreek with enough amount of water in the wet grinder or a food processor and let it to grind for about 30 minutes or till it is grind well. Transfer the batter to a vessel. The vessel should be little big enough because the batter will rise to a little more level after it ferments.

Mix both the batter together and add required salt and mix it to well. The batter should not be too thick or too watery. If the batter is too thick, it won’t ferments well and will have a yellowish film on the top of the batter after it is fermented. So the batter should be in the right consistency so that the batter should fall freely from your hand when you mix the batter. If the batter is too watery the idli will become flat when you cook.

Now let it to ferment. It takes about 10 to 12 hours. After it ferments well, you can keep the batter in the refrigerator and can use whenever you require. The batter can be kept for a week. Mix the batter well after it is fermented and then you can use it.

Gram Idli

Ingredients:

Raw Rice / Idli rice – 2 cups
Red Gram – 1 cup
Asafoetodia – 1 tsp
Salt – to taste

Cooking Instructions:

Wash and soak the rice for 30 minutes. Grind it with enough salt for about half an hour and let it to ferment for 10 hours.

On the other day while you are going to prepare idly, soak the red gram for half an hour and grind it to a fine paste. Mix this batter with the prepared batter without forming any lumps. Add asafoetodia to it. The batter should be in the idli batter consistency.

Grease idli plates with oil and pour the batter and let it to cook for 5 minutes or until it is well cooked.

Side Dish: Coconut Chutney

Vegetable Idli

Ingredients:

Idli Batter – Required Amount
Onion – 1(finely chopped)
Carrot – 2 (grate it)
Fresh Green Peas – 50 gms (pressure cook it for 1 whistle)
Beans – 50 gms (finely chopped)
Grated Ginger – 2 tbsp
Chopped Coriander Leaves – 5 tbsp
Cooking Oil

Cooking Instructions:

Heat oil in a pan and add onion and ginger and stir fry it. Add grated carrot, beans and peas and fry it for a while so that the vegetables should be well cooked.

Grease idli plates with oil and spread one tbsp of cooked vegetables in all the plates. Pour batter on this mixture and let it to cook for 5 minutes.

(Note: Check out “Preparing Idli Batter and Plain Idli” to know how to prepare batter for idli and how to cook idli).

Side Dish: Sambar

Semolina / Rawa Idli

Ingredients:

Semolina / Rawai – 2 cups
Curd - 2 cups
Grated Carrot - 2 tbsp
Chopped Coriander Leaves – 2 tbsp
Onion – 1finely chopped
Green Chilly – 5 (finely chopped)
Curry Leaves – few
Mustard Seeds – ½ tsp
Broken Black Gram – ½ tsp
Bengal Gram – 2 tsp
Salt – to taste
Baking soda - 1/2 tsp
Cooking oil

Cooking Instructions:


Mix the semolina and curd by adding enough salt and baking soda without forming lumps. Batter should not be too thick or too watery.

Heat oil in a pan and saute it with mustard seeds, broken black gram and Bengal gram. Add onions and green chilly to it and stir fry it. Add curry leaves to it. Add this to the prepared batter.

Grease the idli plates with oil and fill in the idli plates with grated carrot and coriander leaves. Pour batter over this and let it to cook for 5 to 10 minutes.

Side Dish: Coconut Chutney, Sambar, Coriander Chutney

Wheat Idli

Ingredients:

Wheat Flour – 100 gms
Raw Rice / Idli Rice – 300 gms
Black Gram – 100 gms
Salt – to taste

Cooking Instructions:

Soak rice and black gram in separate vessels. Let it to soak for an hour. Wash and clean the black gram and let it grind for ½ an hour. Wash the rice and let it to grind for 30 minutes. Mix both the batter with enough salt and let it to ferment for 10 hours. (Note: Check out “Preparing idli batter” to know in detail how to prepare the batter).

When you are going to prepare idli, mix the wheat flour with the prepared batter and add water to get the right consistency of idli batter. Grease the idli plates with oil and pour the batter and let it to cook for 5 to 10 minutes. (Note: Check out “Plain Idli” to know how to do idlis in detail)

Side Dish: Coconut Chutney, Sambar

Kancheevaram / Kanchipuram Idli

Ingredients:

Raw Rice – 1 cup
Idli Rice – 1 cup
Black Gram – 1 cup
Curd – 4 tbsp
Cumin Seeds - 1 tbsp
Pepper - 2 tbsp
Broken Black Gram – 1 tbsp
Bengal Gram – 1 tbsp
Dry Red chilli – 5
Ghee – 5 tbsp
Curry Leaves – few
Cashews – few
Salt – to taste
Tumblers / cups - 4

Cooking Instructions:

Soak both the rice and black gram together for about 2 hours and grind it together coarsely with enough salt and water. It’s enough if the batter is 3/4th grinded. Let it to ferment for about 6 hours. While you are going to prepare idli, add curd and 3 tbsp of ghee to the batter and mix it well.

Heat oil in a pan and sauté it with broken black gram, cashews, pepper, cumin seeds, Bengal gram and curry leaves. Now mix all these ingredients in the prepared batter well.

Grease the tumblers with ghee. Fill batter into the tumblers to the half of its height. Because when idli is cooked it will rise from its original height. So do not fill the batter into the tumbler fully. Pour a little water in the pressure cooker and bring it to boil. Place the tumblers into the cooker and close the cooker without weight or whistle. Let it to cook for 20 minutes in simmer flame. Open the cooker and remove the tumblers. Let it to cool for 5 minutes. Grease a knife with ghee or oil and scoop out the cooked idli from the tumbler. Idli is ready.

Side Dish: Coconut Chutney, Sambar

Plain Idli

Ingredients:

Idli Batter – Required Amount

Cooking Instructions:



Above picture shows idli with brinjal chutney and coconut chutney.

You can prepare idli in traditional idli vessel or in an idli cooker. If you are going to use traditional idli vessel, then cut the cloth according to the size of the idli plates. Wet that cloth and spread it over the idli plate and pour the batter on the cloth. Repeat this in all the idli plate. Fill the idli vessel with 2 to 3 cups of water. Now keep the plates in the idli vessel and close the lid and let it to cook for 5 minutes in a high flame.Open the lid and remove the idli from the cloth and transfer it to the serving dish.

If you are going to use the idli cooker, fill the idli cooker with 2 cups of water. Grease all the idli plates with cooking oil. Fill the batter in the idli plates and keep the idli stand in the idli cooker. Let it to cook in the steam in the simmer flame for about 5 minutes.

To check out whether idli is cooked or not, wet your hands with water and touch the idli. If the idli is cooked well, it won’t stick to hands. If it is semi cooked it will stick to your hands and at that time you close the lid and let it cook for some more time.

Preparing Idli Batter

Ingredients:

Idli Rice / Raw Rice – 4 cups
Black Gram – 1 cup
Fenugreek Seed – 2 tbsp
Salt – to taste

Cooking Instructions:

Wash the rice and fenugreek seed and soak it together in a vessel for about an hour. Wash the black gram and soak it in the water for about half an hour.

Add black gram first and enough amount of water in the wet grinder or a food processor with and let them to grind for 20 to 30 minutes or till it is well grind. Transfer the batter now to a big vessel.

Add rice and fenugreek with enough amount of water in the wet grinder or a food processor and let it to grind for about 30 minutes or till it is grind well. Transfer the batter to a vessel. The vessel should be little big enough because the batter will rise to a little more level after it ferments.

Mix both the batter together and add required salt and mix it to well. The batter should not be too thick or too watery. If the batter is too thick, it wont ferments well and will have a yellowish film on the top of the batter after it is fermented and the idli will also become hard if u cook. So the batter should be in the right consistency so that the batter should fall freely from your hand when you mix the batter. If the batter is too watery the idli will become flat when you cook.

Now let it to ferment. It takes about 10 to 12 hours. After it ferments well, you can keep the batter in the refrigerator and can use whenever you require. The batter can be kept for a week. Mix the batter well after it is fermented and then you can use it.