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Archive for the ‘Dosai & uthappam’ Category

Here you can find all types of dosai and uthappam varieties.

Moong Dal Dosai

Posted by Geetha on December 28, 2008

Moong dal dosai

Ingredients:-

 

Moong Dal – 1 cup

Ginger – 1’ inch

Green chilies – 2

Cumin seeds – 1 tsp

Salt – to taste

 

Method:-

 

Soak the moong dal for at least 4 hours and grind with ginger, green chilies and make a batter.

 

Moong dal dosai

 

Then add cumin seeds, salt to the batter and mix it well. Heat tava and pour a ladle full of batter and spread the batter and pour ½ tsp of oil on the edges of the dosai. When it is cooked on one side carefully turn over and cook the other side and serve hot with chutney or sambar.

moong-dal-dosai

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Uthappam (Tomato, Onion Uthappam)

Posted by Geetha on December 21, 2008

Instead of making crispy dosai, Uthappam is thick and filled with vegetables. Uthappam is usually made with tomatoes, chilies, onion and other ingredients as your choice.

uthamppam

Ingredients:-

Dosa Batter – 2 cups (check over my basic recipe – Dosai Batter) click  Here

For Uthappam: (finely chopped)

Tomato – 1
Coriander leaves – 3 springs
Onion – 1
Ginger – 1’ inch
Green chilies – 1

Method:-

Heat tava and pour a ladle full of batter and spread the batter like pan cake and add the veggies and pour ½ tsp of oil on the edges of the dosai. When it is cooked on one side carefully turn over and cook the other side and serve hot with chutney or sambar.

Note:-

Actually you can do Uthappam with the left over dosai batter. But Uthappam will taste best when the batter becomes sourer, that is after 3 days. I usually make Uthappam by left over dosa batter.

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