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

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Sothi

A very common special dish which would occupy any event/gathering. It is dish from my native.The way it is prepared is so unique in my family. This dish needs utmost care while cooking. A recipe which can be an universal accompaniment and an awesome baby food post 8 months too. It can be a side-dish for idly/dosa/appam/idiyappam/rice.  Do read the entire recipe along with the points in P.S: and getting into real cooking.

Ingredients:Sothi

  • Coconut -3 cups grated
  • Chilly-6
  • Ginger-1 tbsp(grated)
  • Vegetables-1 cup*
  • Turmeric powder-A pinch
  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves-1 tbsp
  • Coriander Leaves-To garnish
  • Salt-To taste
  • Oil-To cook

*(carrot,potato,shallots,green peas,butter beans)

Procedure:

1.Extract coconut milk three times and keep them in separate vessels.

2.Saute green chillies and ginger.Make them into a fine paste and set it aside

sothi

3.Add shallots followed by all veggies and Saute them well.

4.Add the third milk to cook the vegetables.

5.When the vegetables are cooked almost ,add salt,turmeric powder,ginger+green chilly paste and give a quick stir.

6.Reduce the flame at this point.

7.Add the second milk followed by first milk and mix the well.

sothi

8.In no time after mixing,switch off the flame.

sothi

9.Temper mustard seeds,urad dhal and curry leaves.

10. Add tempering elements and garnish with coriander leaves and serve.


P.S:

Reduce the quantity of chilly when you make for babies.

Adjust amount of chilly as per your taste.

The original recipe has a strict rule that only the first milk of coconut should be added. If you would wish to cook so,  cook all vegetables in water in step 4 and add only the first milk and quickly turn off the flame.

If the coconut milk boils ,it will get curdled and the entire would get into trash. Hence be sure to use diluted third milk to could vegetables or use water to cook vegetables.

The milk shouldn’t get boiled after step.7.

Cook the entire dish in medium flame.

Do not over dilute coconut milk. It will turn the dish too bland.

The fresher and richer the coconut is,the tastier the dish is.

You can add any vegetable of your choice.(Carrot,potato,green peas,shallots,brinjal)

It can be used for a day if you store it in refrigerator. To use it for more than one meal in a day separate it in different vessels for each meal and store.

Few add corn flour/bengal gram flour mixture to this dish. It might spoil the original taste and flavour of the dish. I dont prefer such ingredient addition.

Ginger thuvayal+Sothi+Rice/Porikadalai thuvaiyal+Sothi+Rice/Keerai Kadaisal+Sothi+Rice are lovely combos.

Ragi Keerai Adai

This is one of the recipes from my mother in law. She is an interesting cook with 1000’s of recipes and variants. I am in love in with her cooking. You cant say no to any of her dishes,be it simple or super special. I eat little extra if she cooks.My husband introduced me this dish actually.

Ingredients:

  • Ragi Flour-1 cup.
  • Shallots-1/2 cup (Finely chopped)
  • Tomato-1/2 cup(finely chopped)
  • Green Chilly-2(Finely chopped)
  • Keerai/drumstick leaves-1/2 cup(Finely chopped)
  • Salt-To taste
  • Oil-To cook

ragi keerai adai

Procedure:

  1. Add oil in a kadai and fry chopped shallots and green chilly/red chilly until it turns golden brown. Let it cool.
  2. In a mixing bowl add salt,ragi flour,chopped keerai and fried chilly+shallots.
  3. Add water little by little and mix the flour.
  4. ragi adai
  5. The dough has to be kneaded smooth and soft like chappathi dough.
  6. The consistency should be perfect enough to be spread with hands .
  7. Take a plastic sheet/banana leaf ,grease with oil and spread the dough with your palm.
  8. ragi adai
  9. Heat a dosa tava and cook this add by sprinkling oil and flipping both side

P.S:

For babies omit the drumstick leaves.

This is a heavy dish . So prefer it for breakfast.

Add water carefully little by little.

To make consecutive adai’s grease a plastic sheet with oil and spread on it and then transfer to tava.

Cook it in slow flame by sprinkling oil on first side.

Bottle Gourd(Suraikkai) Adai

This recipe is a variant of a traditional recipe of my family. Initially this recipe was opposed by my family as they felt it was adulteration to tradition.Later they fell for it on tasting it.My father in law keeps mentioning this recipe his family and friends as he relished it so much.

Ingredients:

  • Idly rice-1 and 1/2 cupsuraikkai adai
  • Toor dhal -1/2 tbsp
  • Bottle gourd-1/2 cup(Finely chopped)
  • Onion – 1/2 cup(Finely chopped)
  • Green chilly/Red chilly-2
  • Salt-To taste
  • Oil-To cook

SURAIKKAI ADAI_KK3

Procedure:

1.Soak rice,red chillies and dhal for 3 hours.

2.Grind rice,dhal,red chillies and bottle gourd into a semi coarse paste. It should be thicker than dosa batter.

suraikkai adai

3.Add salt and chopped onion.

suraikkai adai2

4.Grease a dosa tava and spread the batter evenly .

5.Sprinkle oil immediately after spreading batter.

suraikkai adai

6.Cook by closing it one side and then flipping the other side and cook

7.Serve it hot.

suraikkai adai


My Observations:

Like Varutha paruppu(Fried Dhal) adai ,this also goes well with onion green chilly chutney and tomato onion chutney.

Coconut chutney is a universal combo.

While grinding be careful with water level,as bottle gourd also contains water.

If the batter becomes so watery the dosa will break while flipping.

If the batter becomes runny ,adjust by adding rice flour.

You can also dry roast rice and dhal before soaking like Varutha paruppu(Fried Dhal) adai recipe.

Thakkalli Kolakari(Tomato Khicidi)

This kolakari also known as khicidi amidst our family is a perfect combination to idly/dosa.

Ingredients:

  • Tomato-4
  • Onion-1
  • Green Chilly-1
  • Salt-To taste
  • Turmeric powder-A pinch
  • Hing-A pinch
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/2 tbsp
  • Urad Dhal-1/2 tbsp
  • Curry leaves

Procedure:

1.Steam cook/boil the tomatoes and blanch them.

2.Mash the tomatoes well and keep it aside.

3.Heat oil in kadai and temper with mustard seeds,urad dhal and curry leaves.

tomato khicidi1

4.Add hing and turmeric powder.

5.Add chopped onion and chilly and saute well until onion turns translucent.

6.Add around a cup of water and let it boil

Thakkali Khicidi/Tomato Khicidi/kolakari

7.Now add the mashed tomatoes pulp.

8.When the mixture starts boiling,add salt and mix it well.

9.Switch off the gas and serve the curry with idly.

thakkali khicidi_kk


P.S: The consistency should be like idly sambhar.Stop cooking accordingly. You can also use a mixer to make tomato pulp. Choose tangy country side tomato to have the best kolakari.

Idiyappam/Sevai/Sandhavai/String hoppers/Rice Noodles-Traditional Method

The below recipe is so unique from our family and it renders a yummy dish. All of you might think what is there with Idiyappam recipe. Kindly go through the below one and try it once. It is off course a tough procedure. But once you are used to it,you ll never leave this out. A very perfect baby food for 8 months plus. Check out this steaming hot and the most yummy Idiyappam making 🙂 Do check out my instant idiyappam recipe and millet idiyappam recipe.

The usual combinations we prefer at home:

  • Idiyappam+Coconut+ghee+Sweetner
  • Idiyappam+Lemon Mix(Home made)
  • Idiyappam+Tomato mix(Home made)
  • Idiyappam+Puliyogare Mix(Home made)
  • Idiyappam+Veggies
  • Idiyappam+Coconut milk
  • Top of all is Idiyappam+Sothi

Ingredients:

  • Idly/Dosa Rice – 1 and 1/2 cups
  • Coconut grated-1/2 cup
  • Salt-To taste
  • Oil-To cook

IDIYAPPAM AND SOTI

Procedure:

1.Wash and soak rice for 3 hours.

2.Add rice,salt and grated coconut in a blender and grind it very smooth by adding water.

Idiyappam

3.It has to be in dosa batter(pouring) consistency.

4.In a kadai add oil and once its heated,pour the batter and start stirring immediately.

Idiyappam Making

5.Keep stirring until you reach the below format i.e. you should be able to make non sticky and soft balls out of it.

Idiyappam Making

6.Insert the balls made into an idiappam maker and cook it in an idly maker.

idiyappam making4

7.Serve it hot.


My Observations:

Adding water and grinding the paste smooth will help you in cooking it quick and perfect.

Many skip adding coconut while grinding. But adding coconut makes it extra delicious and extra soft.

idiyappamkk

 .

Aapam-Without cooking soda

Aapam occupies our family breakfast definitely when guests arrive. But post wedding aapam has become one of the very common dishes and Niranjan loves it 🙂 As all three of us have no capacity to bare the stomach pain after having aapam made with cooking/baking soda we found this recipe to make aapams from mom. And Hubli temperature absolutely cooperates for the below process.

Ingredients: ( For aapam batter)

  • Idly/dosa rice-1 cup
  • Raw rice-1 cup
  • Urad dhal- 1/2 cup
  • Fenugreek seeds-1/2 tbsp

Note:Raw rice:Idly/dosa rice:Urad dhal-2:2:1

To make appam:

  • Salt-To taste
  • Oil-To grease
  • Ghee-To cook

Procedure:

  1. Soak urad dhal and fenugreek seeds together.
  2. Soak both rice together.
  3. Soak it for a minimum for 4 hours.
  4. Grind urad dhal and fenugreek seeds into a fine paste without adding much water.
  5. Grind both the rice together in the same format.
  6. Mix both the above ground batter well and let it ferment for 8 hours.
  7. The batter would have risen up if fermented well.
  8. Mix it well after you confirm it is fermented well.Now the batter is ready for use.
  9. To make aapam,take a mixing bowl and add required batter to a mixture of salt and water.
  10. Dilute the batter to slightly thinner than dosa batter consistency.
  11. Heat the aapam kadai and grease with little oil the entire curved surface.
  12. Now add a ladle of batter and spread it across the kadai.
  13. Add little ghee in the corners and close the tava.
  14. You will find millions of dots/holes(see below pic) as the aapam gets cooked.
  15. Carefully remove it from the kadai by taking it from the kadai from corners of the aapam.
  16. Serve it hot.

    My Observations:

The best/traditional combination in our family is sothi or plain coconut milk with grated jaggery or onion chutney.

You can also add grated coconut while grinding the rice.

While diluting the batter you can add coconut milk instead of water to enrich the taste.

Dilute only the amount of batter required for making aapams. You can store the remaining batter in refrigerator for a day.

Grind the rice,dhals,fenugreek  into a very fine and thick paste to have fluffy and smooth aapams.

Infants who are 8 months and above can be given this twice week by soaking well in sothi/coconut milk.

If you make it infants do not store and use.

I am adding 2 pictures below to make you believe that aapam can be made without cooking soda as few doubt that the aapam will lack fluffiness and it might stick to the kadai.

aapam1aapam2

Sweet Ragi Adai

The sweet version of ragi adai which posted earlier is as below.

Ingredients:

Ragi flour-1 cup

Jaggery grated-1/2 cup

Water-2 cups

Salt-To taste

Oil-To cook

Procedure:

Disslove jaggery by adding it to around 3/4 cup of boiling water.

Strain it for impurities,add salt and while its warm,add it to the ragi flour and keep mixing.

Add water if required until you attain a dough which can be even tapped into adai with hand.

Make it into balls and spread it with hand on a plastic sheet greased with oil.

Cook on dosa tava by sprinkling oil/ghee


My observations:

The consistency of the dough should be like that of thatai.

Spread into smaller adai so that it would not break.

Adai

Yet another traditional recipe from grandmother.

Ingredients:

  • Idly rice – 1 cup
  • Toor dhal-1handful
  • Red chilly-2
  • Onion-1/2 cup finely chopped
  • Salt-To taste
  • Oil-To cook

Procedure:

  1. Dry roast rice separately. Roast it in slow flame until the rice begins slightly coloured.
  2. Soak the rice and dhal for 2 hours.
  3. Grind the rice,dhal,red chilly into a slightly coarse paste.
  4. The batter has to be thick.So while grinding add water accordingly.
  5. Add chopped onion and spread the batter on a greased dosa tava.
  6. Sprinkle oil immediately after spreading batter.
  7. Cook by closing it one side and then flipping the other side and cook.

My Observations:

It goes well with onion green chilly chutney,jaggery and home made butter. This is the traditional combo which we follow at home.

Roasting the rice is the most important step in this recipe. If you roast it brown the taste will change.

This batter is not for second use by storing in refrigerator

This can be made into a dosa by adding more water to batter and making it slightly thicker than dosa batter.

Making the adai needs lots of patience. Make it very carefully otherwise it will break..

Moopparuppu(Three Dhals) Adai

This is recipe which I learnt in recent days by trial and error method. I always have the habit of varying/including/excluding any of the ingredients from the original recipe and trying it out as per my wish. A very successful outcome of one such try is this. My dad and husband loved it .

Ingredients:

  • Idly Rice-1 cup
  • Raw rice-2 tbsp
  • Toor dhal-1/4 cup
  • Moong dhal-1/4 cup
  • Channa Dhal-1/4 cup
  • Coconut grated-1/4 cup
  • Red Chilly-3
  • Onion-1/2 cup chopped
  • Coriander leaves-1 tbsp finely chopped
  • Curry leaves-2 tbsp finely chopped
  • Hing-1/2 tbsp
  • Ginger- A small piece
  • Salt-To taste
  • Oil-To cook

Procedure:

  1. Wash and soak the rice and dhals together for minimum of 5 hours.
  2. Grind rice,dhals,red chilly,grated coconut,ginger with hing into a coarse paste. The batter has to be thick.So add water accordingly.
  3. Add salt and set it aside for half an hour.
  4. Before making dosa,mix onion,coriander and curry leaves and mix the batter well.
  5. Grease a dosa pan with oil and spread the batter to make adai.

My Observations:

If you wish to have a lighter dosa type adai, add idly rice:raw rice in the ratio of 1:1 and grind the batter slightly in pouring form.(Slightly thicker than dosa batter).

You can also skip adding coconut if you wish have the batter for usage beyond 2 hours.

Coconut chutney is the best combination.

But garlic chutney would be good from health point of view.

Cook by closing one side with a lid and then turning it second side,if you make thick adai.

Double decker sweet dosa

This recipe is so simple but it would save you when you have no option. This was the most favourite dish of hubby’s grandma.

Ingredients:

  • Dosa batter-1 cup
  • Jaggery grated-1/2 cup
  • Oil-To cook

Procedure:

  1. Grease a dosa tava,spread a ladle of batter and make slightly thick dosa.
  2. Sprinkle oil and cook the dosa only one side by closing it with a lid. Set this dosa aside.
  3. Now repeat step.1. Sprinkle oil and spread the grated jaggery on it.
  4. Ensure spreading jaggery immediately for proper blending
  5. Cook the jaggery spread dosa with one side closed.
  6. Place the dosa from step 2 on this dosa while tava and cook for 2 mins.
  7. Serve it hot.

White Sooji(Rava) Dosa

This recipe was shared to me by my aunt. My aunt is an excellent cook and my uncle is an excellent critic.

Ingredients:

  • White Sooji-1 1/2 cups
  • Rice flour-1 cups
  • Maida-1/2 cup
  • Curd-3 cups
  • Salt-To taste
  • Onion,curry leaves,coriander leaves-1 cup(Finely chopped)
  • Cashew Nut-5
  • Oil-To cook

Procedure:

  1. Mix sooji in curd and set in aside for 2 hours.
  2. Sooji would have doubled in its quantity.Now add salt,maida,rice flour and mix it well with water to reach a pouring batter.
  3. Set it aside for few mins and add all chopped ingredients along with cashew.
  4. Grease a tava and spread the batter evenly to make dosa.

My Observations:

The ratio of sooji:rice flour:maida is 3:2:1.

The ratio of sooji:curd is 1:2.

The curd should be slightly sour.

Addition of water has to be done carefully because the dosa will break while turning if excess water is added.

Coconut chutney will be a great combo to this.

Wheat Dosa

An easy instant dosa variety which can be prepared in a matter of 15 minutes.

Ingredients:

  • Wheat-1 cup
  • Onion-1/2 cup(Finely chopped)
  • Green Chilly-2
  • Salt-To taste
  • Oil-To cook
  1. Procedure:
  2. Add salt to water and mix it well.
  3. Add wheat flour slowly to this water and mix well.
  4. Add water and mix till you reach dosa batter constitency
  5. Add chopped onion and green chilly and mix well.
  6. Grease a dosa tava , spread the batter evenly to make a dosa.

My Observations:

The same procedure can be followed by adding the flour to left over dosa batter.

Adding a spoon of rice flour gives a crispy taste.

Coconut/tomato chutney makes a good combo.

Coriander leaves and curry leaves can also be chopped and added to enhance the flavour.

Bottlegourd(Suraikai) Dosa

20140110_091221

Ingredients:

  • Medium size tender bottle gourd – 1
  • Boiled Rice(Idli/Dosa Rice) – 2 cup
  • Grated coconut– 1 cup
  • Red chilli – 6
  • Onion-Chopped
  • Curry leaves-Chopped
  • Coriander leaves-Chopped
  • Salt – as per taste
  • Oil – To cook

Procedure:

  1. Wash and soak rice for 3 hours.
  2. Peel and grate bottle gourd; do not squeeze out water (juice) from grated bottle gourd.
  3. Grind red chilly first and add grated coconut, soaked rice and grind it to a coarse paste by adding enough water.
  4. When the rice is ground to 3/4 th add grated bottle gourd n grind into a smooth paste. The consistency should be as that of dosa batter.
  5. Add salt,chopped onion,curry leaves and coriander leaves to the batter and mix well.
  6. Grease a dosa tava, pour a ladle of batter and spread it evenly
  7. Sprinkle some oil and cook both sides
  8. Serve it hot with coconut chutney.

My Observations:

Choose a fresh and soft bottle gourd.

Adding green chilly instead of red chilly will give a different colour and taste.

Cook one side by closing and turn the dosa and cook.

Cook it in slow flame.

Be careful in adding water.

Do not squeeze out the juice of bottle gourd.

Adding coconut is purely optional.