INSTANT VEGETABLE DOSA|CARROT BEET DOSA

When I am super drained of thinking options for dinner,I make some instant choices by mixing few nutritious ingredients.One such random experiment,which turned to earn a FIVE STAR review from my toddler is here below for you.The recipe is instant to all those who stock idly-dosa batter at home.This is an easy and quick way to make your fussy baby include veggies in meal.The colour and texture will definitely attract children.Give a try and let me know how you liked it. Continue reading “INSTANT VEGETABLE DOSA|CARROT BEET DOSA”

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VADA CURRY

Vada Curry is a very flavorful and yummy combination with Set dosa,idly and dosa. This recipe is so special to me because it is MIL’s recipe and my husband’s preparation.Yeah -You read it right.A guest post from my BELOVED BEST HALF. We just love the combo of “SET DOSA & VADA CURRY”. I planned to post this as a guest recipe when I complete 200 posts.But somehow it got delayed and I am doing it only now and finally it is out as WOMEN’S DAY SPECIAL. Continue reading “VADA CURRY”

SET DOSA|SPONGE DOSA|POHA & BLACK GRAM DOSA

Set dosa and vadacury-The favourite combo of my dad and my son.I have tried several versions of set dosa and this one gives the best taste and the dosa is so fluffy and spongy with no soda/eno added.This recipe is my guest post for Shravs Kitchen.Hope you remember her recipe of Mushroom Thoran-An authentic Kerela recipe with mushrooms.Thank you Swathy for honouring with an opportunity to write a guest post. Continue reading “SET DOSA|SPONGE DOSA|POHA & BLACK GRAM DOSA”

MOONG DHAL CHILLA|UTHAPPAM|PAN CAKE

Moong dhal is an excellent source of protein and it is comparatively less gastric in nature . This is the reason it becomes one of the first foods for babies. Cooking moong dhal is so easy and quick. making pesarattu with green gram is a very common menu in my cooking and I tried uthappam as I wanted to make veg version of omelette. Most recipes used besan. I was little hesitant to make a try with besan/gram dhal flour hence I made it with moong dhal. I tried making crispy dosa with these ingredients. You can try it too for your little one. Check recipe here.

Do you like my recipe? If yes please do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com?KitchenKathukutty. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries

Ingredients:moong dhal oothappam

  • Moong dhal-1 cup
  • Urad dhal-Handful
  • Salt-To taste
  • Oil-To cook
  • Chilly powder-1 tsp
  • Chopped veggies-1 cup
  • Hing-A pinch

Procedure:

1.Wash and soak moong dhal and urad dhal for 1 hour to 3 hours.

2.Drain the water and make a smooth batter without adding water.

3.Add salt and mix well.

moong dhal pancake

4.In a pan,add oil and fry the vegetables,curry leaves. I used only onion and tomato.

5.When they turn soft add hing and chilly powder and mix well.

6.Add this to the batter and mix well.

7.Heat a dosa pan,grease with oil.

moong dhal chilla

8.Spread the batter evenly and close it with a lid.

9.Flip sides and cook the other side too.

10.Repeat the same with rest of the batter.

11.Serve it hot with coconut chutney.


Moong dhal chilla

P.S:

You can add vegetables of your choice.

The batter has to be thick.

Cook in medium flame.

You can skip frying the veggies too.

Skip salt for babies below one year.

This can be your baby’s food post eight months.

Always have a word with your doctor before introducing any new food to your baby.

MOONG DHAL DOSA/PAASI PARUPPU DOSAI

If your little one loves crispy roasts here is healthy version of it. Very easy and quick to make. I would suggest this for babies above 10 months since it is little crispy. Soak in sambhar or chutney and offer your baby.

Do you like my recipe? If yes please do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com?KitchenKathukutty. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries

Ingredients:

  • Moong dhal-1 cup
  • Urad dhal-Handful
  • Raw rice-1 tbsp
  • Salt-To taste
  • Oil-To cook
  • Hing-A pinch

Moong dhal dosa

Procedure:

1.Wash and soak moong dhal along with raw rice and urad dhal for 1 hour .

2.Drain the water and make a smooth batter by adding some water.

3.Add salt and mix well.

4.Heat a dosa pan,grease with oil.

moong dhal roast

5.Spread the batter evenly .

6.Flip sides and cook the other side too.

7.Repeat the same with rest of the batter.

8.Serve it hot.

P.S:

The batter has to be slightly thin and pouring consistency

Skip salt for babies below one year.

Always have a word with your doctor before introducing any new food to your baby.

Cook in medium flame.

.

Chola dosai|Jowar Dosa|Sorghum Dosa

When you get super bored of usual breakfast and dinner recipes, you can make some quick instant dosa like wheat dosa,ragi dosa and here is another healthy instant dosa of sorghum/jowar/cholam. You can either have these flours prepared at home and choose to buy organic flours. I generally don’t opt for instant menus as most of them don’t happen to be healthy. But when it comes to these recipes,they are super power houses of nutrition. I have always loved to include millets in my recipes and do read my detailed insight on millet with recipes here.

sorghum_cholam_jowar

Ingredients:

  • Jowar/Sorghum Flour/Chola maavu-1 cup
  • Salt-To taste
  • Oil-To grease
  • Onion-1/2 cup(finely chopped)
  • Cashews-5
  • Cumin seeds-1/4 tsp
  • Green Chilly-1(chopped)

jowar dosa1

Procedure:

1. Add the flour in a vessel and mix well by adding water and salt.

2.Add chopped onion,cumin seeds,cashews and green chilly.

3.Mix well and make the batter slightly flowing in consistency

Jowar Dosa

4.Leave it aside for 20 minutes(Optional).

5.Grease the dosa pan and spread the batter.

Chola dosa

6.Close the dosa with the lid and cook well.

7.Flip sides and cook the other side.

8.Repeat the same for the remaining batter.

9. Serve it hot with any chutney.

Chola Dosai


P.S:

Be careful while adding water.

Don’t make it too runny. The dosa might not turn well.

I skipped adding green chilly.

This cholam is not the corn flour we use. The millet image is in the top most picture.

Millets for babies is again a debated topic. Few offer it as early as 6 to 8 months while few recommend to delay till 1 year.  But any millet needs perfect processing and complete cooking for digestion.

Always have a word with your pediatrician before introducing any new food.

Millets are rich in nutrition,gluten free. Check all recipes of different millets here.

Plantain Stem/Vazhaithandu/Plantain Pith Dosa

How do you include plantain pith/vazhaithandu/plantain stem in your food? Stir fry/Juice/Curry? I love it as pickle or in dosa. A very simple but power packed nutritious which is my all time favourite is the plantain pith dosa. My Perimma introduced this to me and it is an unique variant in dosa. I had sent this as a guest post to Mrs.Gouthami Yuvarajan’ s food blog Clicks n Bites. Occasionally we met in the blogging world and I just love her clicks. Both of us are budding bloggers and young mothers. Her recipes are definitely unique and  will tempt you to try for sure. Looking out for a great blogging journey with her and I wish her all the very best in all her endeavors.  Thanks again Gouthami. Let us have a look at the recipe in detail here.

Yields: 6 to 8 dosas.Preparation time-30 minutes
Cooking time-5 minute/dosaIngredients:

  • Plantain pith/Vazhaithandu -1
  • Idly/Dosa Rice-1 cup
  • Whole urad dhal-Handful
  • Salt -to taste
  • Oil – to cook

plantainpith dosa

Procedure:1.Wash and soak rice and urad dhal for 3 hours minimum
2.Clean and finely chop vazhaithandu.
3.Grind the rice and dhal by adding less water.
4.Add salt to batter and chopped vazhaithandu/plantain pith.
5.Mix well and add water to the batter to reach thick pouring consistency.vazhaithandu dosai
6.Grease the dosa pan with oil and spread the batter.
7.Close with a lid and cook in medium flame.
8.Flip side and cook the other side.
9.Repeat the same for rest of the batter.
10.Serve it hot with spicy tomato chutney.


vazhaithandu dosa

P.S:
The batter should be neither thick nor in free flowing stage. So add water carefully.

The plantain stem has to be chopped very finely.
You can add chopped onion,green chilly,curry leaves and coriander leaves ,if you feel the dosa might be too bland in taste.
Add chopped pieces to butter milk+water mixture as it prevents darkening due to oxidation.

Vazhaithandu is a good medicine for urinary infections.

The quantity of plantain stem is upto you. It is diuertic. Hence avoid excess consumption.

This can be given to babies above 8 months(Add no salt and reduce the quantity of pith) as it is extremely soft 🙂

Always have a word with your doctor before introducing new foods to babies.

Health benefits of Plantain Pith: (Source:THE HINDU  ,ehow.com)

Banana stem is a rich source of fibre .

It also helps ease constipation.

Banana stem is rich in potassium and vitamin B6 just like the fruit. Vitamin B6 helps in production of haemoglobin and insulin. Again, it improves the ability of the body to fight infection. Potassium helps in the proper functioning of muscles, including the cardiac muscles.

It also helps prevent high blood pressure, and maintain fluid balance within the body.

Banana stem is said to be a diuretic and helps detoxify the body. It is used prevent and treat kidney stones

Purdue University says that the peel, stem and roots of the Musa plant are used to treat digestion problems such as diarrhea, stomach lesions and dysentery.

The peel, stem and pulp of bananas have antifungal and antibiotic powers

Green Gram/Whole Moong Bean Dosa

Green gram is one of the richest sources of protein and it can be used as raw in sathu maavu/baby porridge mix, sprouts can be included in salads, cooked and included in your gravies/kulambu/rice. I have the habit of making dosa with dried green peas ,half split moong dhal and all lentils. The green gram dosa is also called pesarattu and it originates in Andhra Pradesh. Your baby can have it with any chutney post 10 months.

Ingredients:

Serves-8 dosas

  • Green gram-1 cup
  • Raw rice-1/8 cup
  • Hing-A generous pinch
  • Salt-To taste
  • Oil-To cook
  • Green chilly-1
  • Ginger-A piece
  • Shallots-1/2 cup(chopped)

pesarattu

Procedure:

1.Wash green gram to a minimum of thrice and soak it along with raw rice for 8 hours.

2.Drain water completely and rinse in flowing water.

3.Add hing,salt,ginger,green chilly ,soaked dhal and rice in a mixer.

pesarattu

4.Make it into a slightly coarse paste.

5.You can add around 3/4 cup of water and make it into flowing consistency

6.Add chopped onion and mix well.

7.Set aside for 2 hours(optional)

green gram dosa

8.Heat a dosa pan and grease with oil.

9.Spread it with a ladle into a thin dosa.

10.Cook and steam cook one side by sprinkling oil.

11.Flip side and cook.

12.Serve it hot with jaggery/coconut garlic chutney.

13.Repeat the same for the remaining batter.

Pesarattu


P.S:

You can also add dhal to rice in the ratio of 2:1.

You can skip adding rice too.

You can make the same recipe with sprouted green gram too

I skipped adding curry leaves and coriander leaves.

Adjust chilly according to your taste,since this was made for my baby I added only 1 green chilly.

The images were taken on different days.

Instant Ragi Dosa/Instant Finger Millet Dosa/Instant Kelvaragu Dosai/Instant Nacchini ka dosa

Millets have become the order of the day and I keep trying new dishes whenever possible.This instant ragi dosa has been a traditional food in the family and I wanted to try for my little one so long.If you have some ragi flour and rice flour in hand and 10 minutes you can easily make this nutritious and yummy food.Since I made it for my son I cooked it in steam.An ideal baby food post 8 months. You can make a crispy version too. Check out my other recipes with millets here

Ingredients:

  • Ragi flour-3/4 cup
  • Rice Flour-1/4 cup
  • Water-As needed
  • Salt-To taste
  • Onion-1/4 cup(chopped)
  • Oil-To cook

Instant ragi dosa

Procedure:

1.Mix ragi flour and rice flour together.

2.Add water and mix it without lumps and make into a dosa batter consistency(Pouring)

Ragi Dosa

3.Add salt ,onion and mix well.

4.Heat dosa tawa and grease dosa pan with oil.

Ragi dosa

5.Pour the batter using a small cup and spread on the dosa tawa.

6.Close it with a lid and cook(Optional).

Ragi Dosa

7.Turn and cook the other side.

Ragi dosa

8.Serve it hot with chutney.

Instant ragi dosa


P.S:

You can some sooji and let the batter set for 3 hours if you want a more crispy version

Be careful when you add water. It shouldn’t be too flowing in nature.

You can sprinkle oil if you want.

Serve it hot.

Tomato Dosa

This recipe was first introduced to me by my Chithi. She is a wonderful cook who keeps trying varieties. I have heard of many recipes of tomato dosa but I found no recipe matching this dosa’s taste. Come let’s make tangy red tomato dosa 🙂

Tomato Dosa

Ingredients:

  • Idly/Dosa Rice-1 cup
  • Whole white urad dhal-Handful
  • Red chilly-2
  • Tomato-3
  • Shallots-1/2 cup(chopped)
  • Salt-to taste
  • Oil-To cook

Procedure:

Wash and soak the rice,dhal and red chilly for a minimum of 3 hours.

Wash tomato thoroughly and finely chop them.

tomatodosa

Grind the soaked rice,urad dhal and red chilly without adding water.

When the rice is coarsely ground add the chopped tomatoes.

tomato dosa

When there are no coarse particles left,you can switch off the grinder/mixer and transfer it to bowl.

Add some water and make the batter slightly flowing.

Add chopped shallots and salt to the batter.

Heat dosa pan and spread the batter to make dosa.

tomatodosa

Close the dosa pan with a lid and steam cook dosa on first side.

Turn sides and cook the other side.

Repeat the same for the remaining batter.

tomatodosa


My Observations:

Serve it only hot.

The quantity of tomato depends upon your taste and sourness of tomato.

Adding “Naatu Thakkali” would enhance the taste of dosa.

Onion Chutney/Coconut chutney would be a great combination.

Making dosa immediately after grinding is preferred. If you would like sour taste,leave the batter for 2 hours before making dosa.

Water has to be added very carefully. Don’t make it runny as the dosa would stick to the pan.

The dosa has to be cooked with one side closed and then turned. Slow flame is advisable.

When you make this for babies less than 1 year,skip salt.