Mutter Paneer in White Gravy

We have reached the last day of the Blogging Marathon. I have been posting under the theme Currys in Hurry. It was a great experience, a bit of challenge actually, with my naughty lil ones around, to post every day for a week. I am happy that I could complete the marathon without any hiccups. I wanted to post something special for the last day. So the main ingredient of today’s post is kiddos and my favorite Paneer.

For vegetarians to cook some special meal would definitely include Paneer. Paneer is such a versatile ingredient that you can whip up anything from a starter, main course to a dessert. I guess that’s what makes it so special.

Mutter Paneer is generally made in tomato gravy. This is a different recipe where the paneer pieces are simmered in a mildly spiced onion cashew and yoghurt. It tastes great with warm rotis and even with flavored rice. I have adapted this recipe from Tarla Dalal’s Cookbook. Though the list of ingredients seems to be very long, but the recipe is very simple and tastes amazing.

What you’ll need (Serves – 4)

1. Paneer – 250 gms cubed
2. Green Peas – 1 cup boiled
3. Onions – 4 big
4. Cashew nuts – 1 tbsp
5. Grated Ginger – 1/2 tsp
6. Slit Green Chillies – 2 to 3
7. Yogurt – 1 cup
8. Cardamom – 2
9. Cloves – 2
10. Cinnamon – 1 small piece
11. Bay leaf – 1
12. Cumin seeds – ½ tsp
13. Dhaniya Powder – 1 tsp
14. Salt to taste
15. Sugar – 1 pinch

Method

Chop onions. Now boil onions, ginger and cashewnuts with some water. Cool and grind it to a smooth paste. Heat a Kadai with a tsp of oil. Saute the cubed paneer pieces till they turn slightly golden. Keep aside. Add about 2 tsps of oil. Season with Cumin seeds and all the whole garam masalas. Next add the ground paste, slit green chillies and sauté for a few minutes. Now add dhaniya powder and sauté for another minute. Whisk the yoghurt well and pour it into the gravy. Add salt and cook on slow flame till oil separates. Now add the paneer pieces, boiled peas and a pinch of sugar. Simmer for 2 minutes. Garnish with fresh coriander leaves and serve hot with rotis.

If you’ve missed out any of my previous recipes under “Curry in Hurry” do check them out here:
1. Vegetable Sagu
2. Vanni
3. Corn Capsicum Paneer Masala
4. Podalangai Poricha Kootu
5. Palak Babycorn Masala
6. Pachha Papaya Thoran


Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Pachha Papaya Thoran/Raw Papaya Stir Fry

Coconut trees, Jackfruit trees, Banana trees, Papaya trees are a common sight in most Kerala houses. The fruits of these trees are a major part of the Kerala cuisine. Extensive use of coconuts in all Kerala dishes is known to most of us. Papaya fruits also find their way in their daily cooking. Raw Papayas are used to make many dishes like Olan, Kootu, Molaguttal, Pachadi etc.
Today‘s post is on Raw Papaya Thoran. I have never seen my mom or grandma prepare this at home. Though we are from Kerala we never lived in Kerala as such. It was during my hostel days in Cochin that I first tasted this thoran. I took an immediate liking to it. It became one of my favorite items that was prepared in the hostel canteen and I used to eagerly wait for it. And now, whenever I find raw papayas in the stores, I pick them up to prepare this yummy stir fry which gets ready in about 20 minutes time. It goes very well with White rice and Sambar or even a simple tomato rasam.

What you’ll need (Serves -2)

1. Raw Papaya – 1 medium sized
2. Turmeric Powder – ¼ tsp
3. Salt to taste

For Seasoning

1. Coconut oil – 2 tsps
2. Mustard seeds – ½ tsp
3. Split urad dal – 1 tsp
4. Curry leaves – a few

To Grind

1. Fresh grated coconut – 1/3 cup
2. Green Chillies – 2
3. Cumin seeds – ½ tsp

Method

Wash, peel and chop papaya into small cubes. Heat a Kadai with coconut oil. Add mustard seed, once the splutter, add urad dal. As the dal changes color, add curry leaves, and papaya pieces. Stir well. Next add turmeric powder, salt and ½ a cup of water. Mix well. Cook covered till papayas get done. If there is water remaining after the pieces are cooked, keep stirring without lid on medium flame till water evaporates. In the meanwhile, grind all the items mentioned under To Grind list, without adding water. After the papaya pieces are cooked and all the water has evaporated, add the ground coconut mixture. Stir well.
Delicious Papaya Thoran is ready.

Note:

1. While selecting the papayas, choose one which just starting to ripen. This will lend a mild sweet taste to the curry. If not, then add about ½ tsp of jaggery. (I got only very raw ones, so added a little jaggery)
2. You can grate the papayas for faster cooking.

Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Palak Babycorn Masala

When I was newly married, we used to live in a place called Domlur in Bangalore and from that house Shanthi Sagar was just about 5 minutes walk. So whenever I used to feel lazy to cook or just was not in mood to go into the kitchen, we would head straight to our favorite haunt - Shanthi Sagar. You guys must be wondering as to what all this has got to do with today’s post. I tasted this curry for the first time here. I was very intrigued by the name, “Palak Babycorn Masala” – nothing intriguing in the name, but you know, in those days, I cooked only some regular daily fare, that too with the help of my diary. Then, the name Babycorn itself sounded exotic, different from the regular Paneer Butter Masala, Malai Kofta etc that’s how I gave it a try. Loved the taste and in due course of time recreated it at home. So here is the recipe:

(Serves 4)

What you’ll need:

1. Spinach or Palak – 2 big bunches
2. Babycorn – 1 packet
3. Onions – 2 big, finely chopped
4. Tomatoes – 3, finely chopped
5. Green Chillies – 3 to 4
6. Jeera – 1 tsp
7. Coriander Powder – 1 tsp
8. Garam Masala – ½ tsp
9. Oil – 2 tsps

Method

Clean and chop palak roughly. Cook the chopped palak, cool and grind it. Cut babycorn into round slices.
Heat a Kadai with oil. Add jeera. Once it changes color, add slit green chillies and chopped onions. Saute for a few minutes. Next add the babycorn pieces. Cook covered for a few minutes or till babycorn is done. Now add the coriander powder and garam masala. Saute for a minute. Next add the chopped tomatoes and sauté till they turn mushy. Then, add the ground palak paste and salt to taste. Let it simmer for a few minutes. (Do not cover and cook as Palak will change color).

Delicious Palak Babycorn Masala is ready to be served with some hot rotis.

Note:

1. This is a semi dry gravy, if you want it to be a gravy like add about ½ cup of water after adding the palak puree.
2. The spiciness of the dish is from green chillies only, so adjust spice according to your taste. The one I tasted at the restaurant was quite spicy.


Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Also linking this to Veggie/Fruit of the month - Spinach hosted by Reshmi started by Priya.

Podalangai/Snake Gourd Poricha Kootu

Whenever I want to cook a quick meal I opt for the pressure cooking method, which not only saves time, but preserves nutrients and helps in using minimum oil.
As a child I never liked kootu, but over the years my taste buds have changed and now I love these simple and comforting dishes. Thankfully, my daughter likes molagootal and kootu very much. Both are quite similar, Molagootal is mixed with rice and eaten (like Sambar) whereas kootu is thicker and is made as an accompaniment to Sambar, Rasam or Mor Kootan. We have it even with rotis and it tastes very good.
Poricha kootu is a typical Tamil recipe. It is slightly different from the regular kootu in its ground spices. I learnt this from a Tanjore Aunty who was our neighbor in Chennai. This is a very simple and wholesome dish from which you can obtain the day’s requirement of proteins.

What you’ll need:

1. Sanke gourd or Podalangai – 3 cups (cut into small pieces)
2. Yellow Moong Dal – 3 tblsps
3. Channa Dal – 1 tblsp
4. Turmeric Powder – ¼ tsp
5. Salt to taste

To grind

1. Urad Dal – 1 tsp
2. Red Chillies – 1
3. Black Peppercorns – 5 – 6
4. Green Chillies – 1 or 2
5. Cumin Seeds – 1 tsp
6. Fresh Grated Coconut – ½ cup

For Seasoning

1. Coconut oil – 1 tsp
2. Mustard Seeds – ½ tsp
3. Split Urad Dal – ½ tsp
4. Hing – 1 pinch
5. Curry leaves a few

Method

Pressure cook the dals and snake gourd pieces with a pinch of turmeric powder. In the meanwhile, heat a small frying pan with very little oil, fry the items 1 to 3 mentioned under to grind till dal changes color. Let it cool. Now grind it with all the other ingredients mentioned under To grind, adding little water as and when needed.
Now, transfer the cooked dal and snake gourd pieces in a vessel. Add salt and let it boil for 2 to 3 minutes. Now add the ground paste and let it simmer for few minutes or till the kootu thickens.
Remove from heat. Heat a small frying pan with a tsp of coconut oil. Add mustard seeds, once they crackle, add urad dal, as it changes color add hing and curry leaves. Pour this onto the porichha kootu.
Tasty Poricha kootu is ready to be relished with white rice and rasam.

Notes:

1. You could add a piece of Drumstick to this kootu which gives a very good flavor.
2. Cook Dals and vegetables in different containers.
3. Do not add water while cooking the snake gourd as it gives out lot of water.
4. If there is lot of water after the vegetable is cooked, allow it boil for a longer time, before adding the ground paste.
5. Adjust spice according to your taste.

Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Corn Capsicum and Paneer Masala

This is my first marathon and I am thoroughly enjoying it. We are into the 3rd day of the blogging marathon and I am posting under the theme Currys in a Hurry. Here is my post for Day 3.

Every day, I have to prepare some curry for my husband’s lunch box. And he generally likes his curry to have some gravy or at least semi gravy. As I prepare the same thing for my daughter’s lunch box also, I try to incorporate veggies which my daughter likes – else the box will come back untouched. Since my daughter loves paneer and sweet corn, I make this dish quite often. It is a simple and healthy curry which goes very well with rotis and parathas. Let’s get to the recipe:

Serves 2 - 3

What you’ll need:

1. Boiled Sweet Corn Kernels – 1 Cup
2. Paneer – 150 gms, cubed
3. Capsicum – 1 big, chopped into small pieces
4. Onion – 2 medium, finely chopped
5. Tomato Puree – ½ cup
6. Ginger Garlic paste – ½ tsp
7. Cumin Seeds – 1 tsp
8. Turmeric Powder – ¼ tsp
9. Coriander Powder – 1 tsp
10. Chilly Powder – 1 tsp (adjust according to taste)
11. Garam Masala Powder – ½ tsp
12. Kasoori Methi – 1 tblsp
13. Salt to taste
14. Sugar – ½ tsp
15. Oil – 2 tsps

Method

Heat a Kadai with oil, add the cumin seeds. Once they change color add the chopped onions and sauté for 2 minutes. Next add the ginger garlic paste and sauté till the onions turn translucent. Add in the chopped capsicum and sauté for a few minutes. Next add the spice powders – Turmeric, Chilly and Coriander Powder, Saute for a min. (If you feel that the mixture is sticking to the bottom add a spoon or two of water). Next put it in the tomato puree and sauté till the mixture comes together. Now, add the boiled sweet corn and paneer cubes. Add salt, sugar, and garam masala. Stir well. Add about ½ cup of water and kasoori methi. Cover and simmer for a few minutes.

Enjoy this yummy curry with hot phulkas or parathas.

Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Vanni

Vanni is a not so common but very authentic and traditional Palakkad Iyer recipe. My grandmother used to prepare this as an accompaniment with Muthira Puzhukku and Kanji. It is a close cousin of the Mor Kuzhambu. A simple and healthy combination of Naadan Veggies like Ash Gourd, Pumpkin, Raw Bananas, and Yam simmered in mildly spiced thin yogurt gravy. Serve this with steamed white rice and spicy potato stir fry. So here is the recipe for Day 2 of the Blogging Marathon-

What you’ll need Serves – 4

1. Ash gourd – 100 gms
2. Yellow Pumpkin – 100 gms
3. Raw Banana – 1 small
4. Yam – 100 gms
5. Sour curds – 2 cups
6. Green Chillies – 2 to 3
7. Black Pepper Powder – ½ tsp
8. Turmeric Powder – ¼ tsp
9. Curry Leaves a few
10. Coconut Oil – 2 tsps
11. Salt to taste

Method

Wash and chop the vegetables into 1 inch size cubes. Add about ½ cup of water to the veggies and pressure cook them with slit green chillies, turmeric powder and pepper powder. Keep aside. Once the pressure is released, transfer the cooked vegetables into a vessel, add salt to taste and allow to boil for about 3 to 4 minutes. Whisk the curds well, lower the flame and add the curds to the vegetables. Simmer till the curry froths up. (The curry should not boil after adding the curds.) Turn off the flame. Drizzle coconut oil and add a few curry leaves.

Serve it warm with steamed rice and a stir fry of your choice.

Now let's check out my fellow marathoners in BM #5 and see what they are cooking today  

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Jayasree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials: Cool Lassi(e), Harini, Vaishali, Suma
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Kamalika, Srivalli

Vegetable Saagu

I started my career in Bangalore as a computer teacher in a small school. I worked there for one academic year. I learnt many things during the course of the year. Once we had a teacher’s get together, and all the teachers had made some dish and brought it to school. They were all Karnataka specials like Madhur vade, bisi bele bath, avrekaayi playa etc. One of the teachers had got Chapathi and to go with it another had brought saagu. When I tasted the saagu I took an instant liking to it. Just loved it. Since then I have tried saagu in many restaurants, though all taste good but first taste is always special isn’t it. I immediately went to the teacher who had prepared it and got the recipe from her in a sheet of paper. I still have that sheet with me as her remembrance, though I know the recipe by heart. I tried it out the next day itself and everybody at home just loved it since it was new to them as well. From then on I have prepared this recipe umpteen number of times and we never get bored of it.

So I decided to start my blogging marathon under the theme curry under 30 mins with my favorite side dish Saagu which gets ready in about 20 minutes. Saagu is a side dish famous in Karnataka, served in almost all restaurants as an accompaniment to Poori, Set Dosa, Rava Idli etc. But it tastes equally good with chapathi. It is a medley of vegetables flavored with mild spices and coconut. So here comes the recipe:

What you need: (Serves 4)

1. Mixed Veggies – 2 cups (Chow Chow, potatoes, carrots, beans, green peas)
2. Salt to taste

For the Masala

1. Grated coconut – ½ cup
2. Roasted Channa Dal/ Pottu Kadali – 1 tbsp
3. Green Chillies – 2
4. Black pepper – 5 to 6
5. Coriander Seeds – 2 tsps
6. Cumin Seeds – 1 tsp
7. Green Caradamom – 2
8. Cloves – 2
9. Cinnamon – 1 small piece

For tempering

1. Mustard seeds – ½ tsp
2. Hing – a pinch
3. Curry Leaves a few
4. Oil – 1 tsp

Method:

Chop all the veggies into small cubes. Pressure cook the veggies and keep aside. In a small frying pan, dry roast coriander seeds, jeera, black pepper, cardamom, cloves and cinnamon till a nice aroma comes out.
Allow to cool. Grind these with roasted channa dal, coconut and green chillies into a fine paste adding little water.
Now, remove the veggies from the cooker, add salt to taste and let it boil for a few minutes. Next add the ground paste and mix well. Let it simmer for about 3 to 4 minutes.
Heat a small frying pan with a tsp of oil, add mustard seeds. Once they splutter, add the hing and curry leaves. Pour this tempering over the saagu.
Delicious Saagu is ready. Serve it with poori, chapathi or set dosai.

Note:

1. Do not add too much of whole spices as the garam masala taste will dominate and saagu won’t taste good.
2. Add pepper according to your taste, this curry is generally not too spicy.


Now let's check out my fellow marathoners in BM

#5 and see what they are cooking today  

Curry in a hurry under 30 min:
Aarthi, Divya, Jayashree, Jayasree, Kaveri, Pavani,

Seven Days of Indian Sweets:
Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials: Cool Lassi(e), Harini, Vaishali, Suma

Seven Days of Colorful Dishes Kid's Special: Kalyani

Summer Coolers: Kamalika, Srivalli

Mixed Fruit Milkshake

Summer must be at its peak in most parts of the country by now. I am glad to be in Bangalore at this time of the year. Bangalore, I should say is heaven on earth when it comes to its climate. Chilly mornings, warm afternoons, rainy evenings and breezy nights – what more does one want. Even when I am typing this post its getting cloudy here. But still it is in these summer months that one craves for the ice creams, cool refreshing drinks and shakes. So here is a delicious and healthy milkshake to beat the heat this summer.

What you’ll need:

1. Ripe Mango – 1 big
2. Banana – 2 small
3. Apple – 1 medium
4. Sugar – 3 to 4 tblsp
5. Milk – 500 ml
6. Vanilla Essence – few drops

Method

Peel and cut the mango, banana and apple into small pieces. Blend all the fruits with sugar until smooth. Now add the milk and the essence and blend for another 15 to 20 seconds. Transfer into a vessel. Chill for 2 to 3 hours before serving.

Yummy Fruit Milkshake is ready

Sending this to Fun n Sun hosted by Radhika, Srivalli Kid's Delight Hosted By PJ, Show me your Summer Cooler, Only Coolers and Mocktails hosted by Nayana started by Pari

Manga Chammanthi/ Raw Mango Chutney

Hello Friends,
It feels great to be back to blogging after a break of 10 days. Had been for a vacation to Mysore. It feels really good, my energy levels are up after the much needed vacation.

My H and his entire family are lovers of mango, mangoes in any form – be it a puliserry or a simple mangai curry. Mangoes are a part of our daily meals from the beginning to the end of the season. MIL makes many different kinds of dishes with it. Mangai chammanthi is one of her favorites.
This is a traditional Kerala dish. It is a real quickie and can get ready in less than 15 minutes. This spicy and tangy chammanthi goes very well with Molagootal, Molagushyam, and curd rice. It is also an excellent combination for Dosa and Idly, but apart from all these it is best had with Kanji. So here is the recipe for this summer special Manga Chammanthi.

What you will need:

1. Raw mango – (cut into pieces) 1 cup
2. Grated fresh coconut – 1 cup
3. Asfoetida – a small piece
4. Dry Red Chillies – 5 – 6
5. Salt to taste
6. Jaggery – a little (optional)
7. Mustard Seeds – ½ tsp
8. Oil – 1 tsp

Method:

Heat a small frying pan with ½ tsp of oil. Fry the asfoetida and red chillies. Now grind the raw mangoes, grated coconuts, asfoetida, red chillies and salt into a thick paste adding very little water. Add a little jaggery and pulse for a few seconds more. Transfer into a bowl. Heat a little oil, add mustard seeds. Once they splutter pour over the ground paste. Mangai Chammanthi is ready.

Note:

1. Adjust the quantity of coconut depending of the sourness of the mango. Use more coconut if the mango is very sour.
2. Addition of jaggery is optional, adding a little though helps in balancing out the spice and tang.

Aam Ka Panna

With the mercury rising, markets are getting loaded with mangoes. Mangos are loved by children and adults alike. Once the season starts, mangos would sneak their way into our daily menu in some form or the other, be it chutney, kootan, pachadi , a simple manga curry or even better just slice them into wedges and sprinkle some salt and chilly powder. Wow the thought of these mango wedges makes me nostalgic. I am taken back to the days when, all of us cousins would get together at some relatives place for the summer vacation and in the afternoon, while the elders are busy napping, we would raid the kitchen of the mangoes and other goodies. Those were some of the golden days of my life.

Green mangos have myriad health benefits. They are rich in vitamins and minerals. They are also excellent coolants which help to cool our body.

Today’s post is on Mango Panna or Aam ka Panna. This is a popular north Indian drink made especially during summers to beat the summer’s heat. This serves as an excellent mocktail during parties, as it can be prepared beforehand in large quantities and refrigerated. I personally prefer homemade drinks like lassi, chhachh, lemonade etc to the store bought drinks and colas. Now to the recipe

What you will need:

Small round green mangoes – 2
Sugar - 1/2 cup (or according to your taste)
Salt - 1 tsp
Cumin Seeds – 2 tsps
Water
Turmeric powder – a small pinch

Method:

Peel the mangoes and cut out the flesh from both the sides of the mangoes. Cook the mango pieces as well as the seed with a pinch of turmeric powder in a pressure cooker, till soft and mushy. Allow to cool. Now squeeze out all the pulp from the seed and put the entire thing into a blender. Pulse it for a few seconds till the pulp is blended well. Now add sugar and salt according to the sourness of the mango. Pulse it for a few more seconds. Transfer this into a vessel. Add about 3 big glasses of water. You can add more water if the panna is too sour. Check for sweetness. Then refrigerate for 4 to 5 hours.

Roast cumin seeds and powder it coarsely. Add the cumin powder to the panna and stir well. Pour into glasses and serve chilled.

Note:
Some people like to add Kala Namak or Rock salt also. I did not add as I don’t like it’s taste.
Always keep the prepared panna refrigerated else it will get fermented by the end of the day.
Adjust the quantity of sugar, and water depending on the sourness of the mango.

Sending this to Radhika's Fun n Sun, Kuriji's - HRH Healthy Summer
Also sending this to Pari's only Coolers and Mocktails event hosted by Nayana

Set Dosa

Living in Bangalore has introduced me to many dishes native to this region. Any person, who has lived in Bangalore even for a very short span, would be familiar with its popular darshinis. Darshinis are fast food outlets dishing out crisp Dosas, soft Idlis, Poori Sagu, Medhu Vadas, with a piping hot filter coffee. They are characterized by their tall round steel tables with people generally standing around and having their food. The first time I had Set Dosas was in one of the Darshini’s near my place. The moment I tasted these I became a big fan of these soft, spongy and non greasy dosas. They are generally served as a set of 3. It is a satisfying breakfast severed along with coconut chutney and Sagu. Later, I learnt the recipe for this from a very good friend of mine who is a native of Bangalore.

Ingredients

1. Raw Rice – 2 Cups
2. Urad Dal – 1 Cup
3. Fenugreek/ Methi Seeds – 1 tblsp
4. Bengal Gram Dal/Channa Dal – 1 tblsp
5. Aval/ Flattened Rice Flakes/ Poha – 1 Cup
6. Salt to taste
7. Oil for cooking

Method

Soak Raw rice, Urad dal, Channa Dal, and methi seeds for 4 to 5 hours. Soak Aval separately in enough water. Grind rice and dals together till smooth. Grind Aval separately and mix it with the ground rice and Dals. Add salt to taste. Mix well. Transfer this into a vessel and allow it to ferment for 8 to 10 hours.
For preparing the dosas, heat a tawa, pour a ladle full of batter and spread into a slightly thick dosa. Drizzle with a tsp of oil. Cover with a lid and cook for few mins. Remove lid, flip it and cook on the other side.
Serve with a Chutney of your choice or Sagu or vegetable kurma.

Linking these yummy dosas to Aipi and Priya’s Bookmarked Recipes as well as Srivalli’s Breakfast Mela.