Easy Homemade Bread

Blogging after a long long time...

Had been busy with my family and business, that i was finding very less time to write a blog post.

You all are aware that we are going through a tough situation now. Because of this critical situation, we all are forced to stay home. Some of you might be utilising this time to spend with your family, while some others might be feeling depressed. Whatever it is, please stay home and stay safe. Social distancing is very much needed. We can overcome this situation together, by staying separate.

Take this opportunity to brush up your hobbies, spend time with your family and learn new things.

To ease your boredom, i thought to write down an easy bread recipe, so that u can try at home and feed your family. This simple recipe doesn't have lot of ingredients, so as we have very limited resources now because of the lock down, we can try this one out. Baking is a stress buster, bread making is even more relaxing. Moreover, this will give your hands some workout 😊

Lets get into the recipe...

Ingredients

All Purpose Flour/ Maida - 225 gm (1 1/2 cup)
Warm Milk - 165 ml 
Yeast -1 tsp ( or 1 1/2 tsp of normal yeast)
Salt - 1/2 tsp
Milk Powder - 2 tbsp
Sugar - 2 tbsp
Butter (room temperature, not melted) - 1 tbsp

Method

• Take a big bowl. Pour warm milk into it. Add 1 tbsp sugar and instant yeast into it. Mix well and keep it aside for 10 mins. This will bubble up a bit.
• Now, add milk powder, salt and the remaining sugar. Mix well.
• Now add maida, little by little, mixing in between, using a spoon. Use your hand towards the end to mix properly. It will be sticky. Mix for 2-3 mins. Cover and keep it aside for 10 mins.
• After 10 mins, add butter, mix well and take this slightly sticky dough out onto a clean surface.
• Now, you have to knead well by stretching and kneading method for minimum 15 mins. If you find that its sticking to your surface or hands, add little bit of maida, 1 tbsp at a time. Don't add too much of maida at this time, or your bread will become hard. (see video to see stretching and kneading)
• Don't skip this step. Kneading is the key to a soft and tasty bread. This activates gluten which is very crucial in bread making.
• After kneading for 15 mins, your dough will be very soft and not sticky. 
• Now grease a bowl with little oil and place this dough into it. Cover and keep it in a warm place for 1 hour or till it becomes double in size.
• Once its double, take it out onto a clean surface. Dust little bit of maida and just knead for 1 min. We just want to knock out the air trapped in the dough.
• Take a rolling pin and roll the dough till it spreads nicely. Now, from one end, start rolling inwards tightly. Pinch the dough when it reaches the end. Tuck in the sides too. The dough will look like a log now. (see video for reference)
• Place this log into a greased loaf tin, pinched portion downwards. Cover with a damp cloth and keep it in a warm place for 1 hour.
• After 1 hour, when the dough rises, place it in a preheated oven at 160 degree Celsius for 40-50 mins till its brown on the top and cooked completely. When u hear a hollow sound on knocking on the top of the bread, then u can make out that its cooked completely.
• Every oven temperature is different, so bake according to your oven.
• Once its baked, take out and place the tin on a wired rack for 5 mins. Smear some butter on top of the bread.
• After 5 mins, overturn the tin and take out the bread and let it cool down completely. Don't let the bread cool down completely in the tin itself as it will become soggy.
• Slice the bread only after it is completely cool down.
• Enjoy!!

 

Dal Dhokli

This is a one pot meal and is a west indian dish. The soft dhokli in dal, gives a yummy taste with lot of flavours in it. Try it once and you will love it for sure.

Ingredients

 

½ cup Toor Dal (washed and soaked for 30 minutes)

2 tbsp Raw Peanuts

2 cups Water

Salt to taste

¼ tsp Turmeric powder

 

 

For Dhokli

 

1 cup Whole wheat flour

1 tbsp Besan flour

¼ tsp Ajwain

¼ tsp Turmeric powder

Salt to taste

½ tsp Red chilli powder

1 tbsp Oil

Water as required

 

 

For Seasoning

 

1 tbsp Oil

1 tsp Ghee

1 tsp Mustard seeds

1/8 tsp Methi seeds

½ tsp Cumin seed/Jeera

1 pinch Asafoetida

1 tsp Ginger (grated)

1 tsp Green chilli (finely chopped)

10 Curry leaves

¼ tsp Turmeric powder

 

For Garnishing

 

1 tbsp Lemon juice

1 Onion (medium, finely chopped)

2 tbsp Coriander leaves (finely chopped)

Method

• Put toor dal, raw peanuts, water,  salt and turmeric powder in the pressure cooker and place it on high flame. Pressure cook till one whistle and then reduce to low flame till 4 whistles. Once done, take off from heat and when the steam completely escapes from the cooker, take off the lid. Transfer the dal into a bowl and whisk it using a whisker. Keep this aside.
• For making dhokli, take a large bowl and add whole wheat flour, besan, salt, turmeric powder, red chilli powder, ajwain and oil. Mix well and add water little by little to make a stiff dough. Spread little oil on top of the dough, cover and keep this aside.
• Heat oil and ghee in a kadai on medium flame. Add mustard seeds, methi seeds, jeera, ginger, green chilli, asafoetida, curry leaves and turmeric powder. When it splutters, add the cooked dal mixture into it. Keep it on high flame and add more water as required because this dish is very thin in consistency. Adjust salt if needed. Reduce the flame, when it starts to boil. Let it boil for 5 minutes.
• In the meantime, take small portions of the dhokli dough and roll it thin just like we roll for chapathi. Cut it into diamond shapes using a knife. Do the same procedure to the remaining dough. Put the pieces one by one into the boiling dal. Mix gently and let it cook till the dhoklis are done or for 10 minutes.
• Serve it hot by adding onion, coriander leaves and juice of lemon.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Singhare Ki Poori

Ingredients

 

1 cup Singhare flour

¼ cup mashed Potatoes

¼ tsp Cumin powder

3 tbsp Oil

2 Green chilli (finely chopped)

1 tbsp Red chilli powder

Salt to taste

Water as required

Oil for deep frying

 

 

Method 

 

• Pressure cook the potatoes and keep them aside to cool. Later, peel out the skin and mash them nicely.
• In a bowl, put singhare flour, salt, cumin powder, mashed potatoes, green chilli, red chilli powder and oil.
• Add water little by little and knead it into a soft and smooth pliable dough. It should not be sticky. 
• Take small portion of the dough and roll them into balls.
• Sprinkle little singhare flour on the rolling board and roll the balls into small or medium sized pooris.
• The rolled poori should not be too thin or too thick. Keep them aside.
• Heat oil in a kadai and drop the pooris gently into the hot oil. Press it slightly with a slotted spoon. When one side is done, turn the poori on to the other side and let it cook. Do the same procedure for the rest.
• When both sides are golden brown colour, transfer them onto a tissue paper or kitchen towel.
• Serve them hot with any subji of your choice.

 

 

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Whole Wheat Pasta in White Sauce

Pasta is a staple food in Italian cuisine. It comes in various sizes and shapes. Now-a-days, you get pasta made in whole wheat which is more healthier than the regular ones. Pasta is prepared in different types of sauces. The famous of them all is the white sauce. Though white sauce is not that healthy, it tastes amazing... very creamy...

Pasta is an all time favourite among kids and mine is not an exception. I always make whole wheat pasta in tomato gravy with variations. My elder daughter likes white sauce, so once in a while I prepare it to make her happy.

Try this easy recipe and let me know how you liked it.

 

Ingredients

 

3 cup Whole Wheat Pasta

1 Onion (large, finely chopped)

1 cup Carrot (grated)

10 nos French Beans (finely chopped)

3 tsp Black pepper powder

2 tsp Chilli flakes

1 tbsp Italian Spice Mix

3 tbsp Olive oil

Salt to taste

6 cups Water

 

 

For White Sauce

 

½ tbsp. Cornflour

½ tbsp. Maida/All purpose flour

4 tbsp Cheese (grated)

3 cup Milk

 

 

Method

 

• Boil water in a kadai. Add salt in the water. When the water starts to bubble, add the pasta. Stir in between and let it cook for about 8 minutes or till the pasta is cooked Al dante. Strain the pasta and add little oil in it. Mix well and keep this aside.
• In a small bowl, add cornflour, maida and milk. Mix well and keep this aside.
• Heat olive oil in a kadai. Add onion and sauté for 1 minute or till it becomes soft.
• Now add carrot and beans. Saute for about 2 – 3 minutes or till the vegetables are half cooked.
• Keep on low flame and add the milk mixture into it. Add Italian spice mix, salt, chilli flakes and black pepper powder in it. Mix well.
• After 1 minute, add grated cheese into it. Mix well. When the sauce starts to bubble, add the cooked pasta into it. Mix well.
• Adjust the seasoning if required. (If the sauce is thickened, add milk as per your requirement) After 2 minutes, switch off the flame and serve it hot.

 

 


 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Banana Peanut Butter Milkshake

This is a healthy and yummy drink which gives instant energy. If you are not a fan of peanut butter, you can omit that. I am sure this milkshake would be loved by all kids. If needed, you can add a scoop of ice cream and it gives a creaminess to the drink. Do any additions to this drink and enjoy as per your taste.


Ingredients

2 Banana (large, roughly chopped)
1 tbsp. Peanut Butter
1 tbsp. Cocoa powder
3 tbsp. Sugar
3 cup Full Cream Milk (chilled)
Ice Cubes (optional)


Method

• In a blender, add chopped banana, peanut butter, cocoa powder, sugar and 1 cup of milk.
• Blend till everything is nicely incorporated.
• Now add the rest of the milk and pulse for a second.
• Add ice cubes if needed and serve it in tall glass.
• Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust them as per your taste*


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Pumpkin Soup

This tasty soup is not only yummy, but healthy too. My elder daughter, who doesn't like most of the soups, liked this a lot and whenever, I buy yellow/Red pumpkin, she makes sure that I make this soup for her.

A very light and filling soup for all... Try it out and let me know.

Ingredients

2 tbsp. Butter
2 tbsp. Onion (finely chopped)
3 cups Red Pumpkin (skin peeled and thinly sliced)
1 - 2 tbsp. Black pepper powder
Salt to taste
1 tsp Oregano (optional)
3 cups Water or Vegetable stock
Coriander leaves for garnish



Method

• Heat butter in a non stick pan. Add onion and the thinly sliced pumpkin. Roast till it slightly gets burnt or changes its colour.
• Remove from heat and keep aside to cool. Put it in a mixer and grind into a smooth paste by adding little water or vegetable stock.
• Put the ground pumpkin paste into the pan. Add the remaining water or vegetable stock in it. Mix well and let it simmer for 2 - 3 minutes.
• Adjust salt, black pepper powder and oregano. If needed add more water as required.
• Once everything is nicely combined, take off from heat and serve it hot by garnishing with coriander leaves.

Note:

1. If you don't like the burnt taste of the pumpkin, just roast them slightly till they start changing its colour.
2. You can even season this soup with little bit of oregano. That too tastes good...

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Frittata Pasta

 
This recipe is a blend of two dishes ... Frittata and Pasta.... both when combined together, you get a new and tasty dish called Frittata Pasta. A tasty evening snack for kids after coming back from school.


Both Frittata and Pasta is an Italian dish. Frittata is an egg-based Italian dish similar to an omelette or crust less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. Pasta is a staple food of traditional Italian cuisine. (Wiki).

There are different varieties or shapes of pastas ... like Penne, Spirali, Spaghetti, Farfalle, Fusilli etc. Now a days, we get whole wheat pasta. For a healthier version, use whole wheat pasta.

This dish can be prepared with any variety of pasta. Here, I have used spirali pasta. Use any pasta of your choice and enjoy!!


Recipe source : SanjeevKapoor (FoodFood)




Ingredients

To make Frittata:

5 Eggs (beaten)

Salt to taste

1 Capsicum (thinly sliced)
1 Onion (medium, thinly sliced)

Black pepper powder to taste

2 tbsp. Olive Oil



Method 

• Heat olive oil in a wide non stick pan.

• Add onion and let it saute till translucent.
• Now add capsicum, salt and pepper powder. Saute for another 2 - 3 minutes.
• Add beaten eggs and give a quick stir. Spread out the onion and capsicum with the spatula.
• Keep on low flame, cover and let the egg cook in the bottom.
• Once the bottom is nicely cooked, flip over the egg very gently and carefully.
• Let the other side also cook nicely.
• Once done, transfer the frittata onto a plate.

To make Frittata pasta :


2 cups Spirali Pasta (cook as per the directions mentioned in the packet)
Salt to taste
3 tbsp. Olive Oil
1 Onion (finely chopped)
4 Tomato (blanched in boiling water, skin peeled out and cut into small pieces)
2 tbsp. Tomato puree
1 tbsp. Garlic (finely chopped)
1/2 - 1 tbsp. Mixed Herb
1 - 2 tbsp. Chilli flakes
Water as required

10 pieces Frittata (cut into 4 inch long strips)

Method

• Heat olive oil in a non stick pan.

• Add onion and let it sauté till translucent.
• Now add garlic and sauté till it starts to change its colour.
• Add tomatoes (blanched, peeled and cut into small pieces) into it. Mix well and let it cook for about 5 minutes.
• Now add tomato puree and adjust the salt.
• After 2 minutes add mixed herb and chilli flakes. Mix well.
• Add water to adjust the consistency you need.
• After some time, add the cooked pasta into it. Mix well so that each of them is nicely coated in the gravy.
• Let it simmer for another 2 minutes.
• Now add the frittata pieces and mix gently, so that it doesn't break.
• Let it simmer for about a minute.
• Serve it hot and Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*

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Oats Puttu

Puttu is a traditional Kerala dish. Usually, it is made using rice powder. It is served with black chana curry, pappadam or banana.

Recently, I saw this version of puttu in a blog. I always like to use oats in different varieties and when I saw this, without thinking twice, tried it out. It tasted really great.

If you don't have a puttu maker, you can try it out in a normal steamer. But you won't get the shape, it will be crumbly.

Try out and let me know how you liked it.

Recipe Source : theredchillies

Ingredients

2 cups Oats
1/4 cup Coconut (freshly grated)
Water as required
Salt to taste


Method

• Dry roast oats in a non stick pan and when a nice aroma comes out from it, transfer it onto a plate.
• Once cooled, grind it into a fine powder.
• Transfer the oats powder into a bowl. Add salt and sprinkle water little by little and mix well.
• When it reaches a crumbly texture or when you take a handful of the mix and press it and if it holds its shape, then it is the correct texture that you are looking for.
• Transfer the mixture into a blender and give 2 or 3 pulse. Put the mixture into the bowl.
• Take a puttu maker(1st image in the pic shown below), place the chillu (2nd image in the pic shown below) in it. Put about 1 tbsp. of grated coconut first and then put about 8 - 10 tbsp. of oats mixture. Again add grated coconut and then the oats mixture till you reaches the top. Always end with grated coconut. Cover with the lid and place it on the pressure cooker (filled with 2 - 3 cups water) ie instead of the pressure cooker weight place this puttu maker.
• Steam it and once done, serve it hot with black chana curry, pappadam or banana.

Note:

1. Be careful while adding water, add water little by little.
2. If you dont have a puttu maker, make it in a steamer. For this - spread the grated coconut on a plate and then the oats mixture and on top of it spread the grated coconut. Place it in the steamer and steam it till done.

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Ottada

This is one of my favourite dish and I still remember my mom making them when I return from school.. Usually, this dish is prepared in banana leaf, but as we were staying in a city, it was difficult to get banana leaf and my mom found out an alternative .... she used to make them using a plastic sheet. Of course, the extra flavor of banana leaf was missing, but still we liked it a lot.

I had only one piece of the banana leaf (left out from our Onam sadhya ) and thought to try out this dish...As no more banana leaf was left, tried my mother's method too...It came out perfect and tasted amazing.

Ingredients

To make the filling:

1 cup Coconut (freshly grated)
4 tbsp Sugar
1 tsp Cardamom powder
1 tsp Ghee

Method for the filling: Take a bowl and mix coconut, sugar, cardamom powder and ghee. The filling is ready. Keep this aside.


To make the dough:

250 gm Rice flour
Salt to taste
250 ml Water


Method

• Boil water by adding salt. When it starts to boil, add rice flour and mix well.
• Take off from heat and mix well. When it is still warm, knead well using your hands to a soft and smooth dough.
• Take a medium sized dough ball and place it on a banana leaf. Press gently using your palms and fingers into a slightly thin disk. Dip your fingers in little water, so that the dough won't stick to your fingers when you are pressing it.
• Take a spoonful of  the filling (recipe mentioned above) or coconut-jaggery filling and spread it on the disk.
• Fold it gently along with the banana leaf, so as to form a crescent moon shape. Press nicely on all the sides.
• Heat a tawa and place the ottada (along with the banana leaf) on it. Flip over to cook the other side.
• When both the sides are nicely cooked, take off from heat and serve it hot.
• Remove the banana leaf and enjoy!!!

Note:

1. If you don't get a banana leaf, don't worry...still you can make this dish. Take a clean plastic sheet and spread little oil on it. Take a medium sized dough ball. Press it gently using your palms and fingers into a slightly thin disk. Dip your fingers in little water, so that the dough won't stick to your fingers when you are pressing it. Spread the filling on it and fold (along with the plastic sheet) it to form a crescent moon shape. Remove the plastic sheet from one side and flip it on a hot tawa by removing the whole plastic sheet.
2. I used the coconut-jaggery filling while making this dish. You can fill it with the coconut-sugar filling(recipe given above)...It's your choice...

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Masala Omlete

Some days back, my kids were in a mood to eat Pizza and I was totally not in a mood to make one or buy from the store as it was bit late for the home delivery. Then I thought to make something different from the usual recipes and ended up making this Omelet.


After tasting this omelet my kids named it as 'Egg Pizza'. Yes, to some extent it had the taste of a pizza, as I had added oregano in it. They really enjoyed it and was happy that I made something similar to their favourite...I told them it is an Omelet that I made, but they were sticking to their words..."No amma, this is pizza". I thought, call it by any name.....I am happy that my kids loved it.....When kids are happy,  mommy too happy ;)

Ingredients

2 Eggs (large)
1 Onion (medium, finely chopped)
1 Tomato (small, finely chopped)
1/2 Capsicum (small, finely chopped)
1 tsp Oil
1 clove Garlic (finely chopped)
1 tsp Oregano (optional)
1 - 2 Green chilli (finely chopped)
1/4 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin/Jeera powder
2 tbsp Coriander leaves (finely chopped)
Salt to taste


Method

• Break eggs in a bowl and whisk well by adding little salt in it. Keep this aside.
• Heat oil in a wide non stick pan. Add onion, tomato, garlic, green chilli and fry till the onion turns golden colour. Add capsicum. Stir well and let it cook.
• Now add turmeric powder, coriander powder, cumin powder, oregano and salt. (Add salt only for this mixture, because we have already added salt in the whisked eggs). Mix well.
• Once the raw smell of the masalas is gone, spread the mixture on the pan and pour the whisked egg on top of it so that the entire mixture is covered with the egg. Don't stir or mix after this.
• Sprinkle coriander leaves on top. When the bottom side is golden brown colour, flip the omelet and let the other side cook.
• Once done, transfer it on to a plate and enjoy!!!

Note:

1. You can add grated ginger and chopped fresh mint too in this recipe.
2. The capsicum added in it should be cooked but still crunchy.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Ragi Dosa

This is another version of Ragi dosa. You can check out for an Instant Ragi dosa recipe here. 

Dosas are all time favourite in our family. So i try out different combinations to make different Dosa varieties. This is one such dosa, which all of them enjoy.. Though it tastes good, I am happy that it is healthy too.. This dosa is very easy to make...try out and Enjoy!!!

Ingredients

1 cup Ragi flour
1 cup Semolina/Rava
1/2 cup Whole Wheat flour
1/2 cup Rice flour
1 cup Buttermilk
Salt to taste
Water as required
2 Green chilli (finely chopped)
2 tbsp Coriander leaves (finely chopped)
10 Curry leaves (finely chopped)
Oil as required


Method

• In a bowl, put ragi flour, semolina, whole wheat flour, rice flour, salt, green chilli, coriander leaves, curry leaves and buttermilk. Mix well.
• Add water as required to make a batter. It should not be too thin or not too thick. Make sure that there should not be any lumps in the batter.
• Heat a non stick tawa and spread little oil on it. Take a ladle full of batter and spread it nicely on the hot tawa.
• Put little oil on the sides of the ragi dosa. When one side is golden brown colour, flip over and let the other side cook.
• When both sides are nicely cooked and golden brown colour, transfer it on to a serving plate. Do the same procedure with the rest of the batter.
• Serve them hot with any chutney of your choice.

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Savoury Vegetable Oats Muffins

This is a simple and healthy breakfast muffins, perfect for kids who are fussy in eating vegetables. 

Some time back when i saw these muffin recipe in 'Healthy Mange More' (cookery show),  I was amazed and wanted to try it out.... these muffins are not sweet....yes it is savoury..

Thought to give it a try as my husband likes savoury food more than the sweet ones, moreover they are healthy too. A perfect breakfast, snack or lunch box item for kids. I served it with tomato chutney. Its your choice, you can serve them just like that or accompany with a chutney.

Try it out and let me know how it tastes....

Ingredients

3/4 cup Whole Wheat Flour
3/4 cup Oats
1 tbsp Olive Oil
1 cup Vegetables (chopped, boiled, any vegetables of your choice)
1 tsp Red chilli powder
3 tbsp Curd
1/2 cup Tomato puree
1 tsp Fennel seeds
1 tsp dried mixed herbs
1 tsp Baking powder
1/2 tsp Baking soda
Salt to taste
1 tsp Black pepper powder
1/2 cup Water


Method

• In a bowl, add whole wheat flour, oats, red chilli powder, fennel seeds, dried mixed herbs, baking powder, baking soda, salt and black pepper powder. Mix well.
• Pre heat the microwave oven in convection mode at 180 degree Celsius.
• Add olive oil, boiled vegetables, curd, tomato puree and water into the bowl. Mix well till everything combined properly.
• Pour the batter into the muffin molds and place them in the pre heated oven at 180 degree Celsius for 10 - 20 minutes.
• After 10 minutes insert a tooth pick in the center of the muffin to check whether they are cooked or not. If not cooked, bake it again till done.
• Once done, serve it hot.

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Modak | Mothagam | Modakam

Modakas are Ganesha's Favourite. This is one essential prasadam on Ganesh Chathurti. Not only on a festival, you can enjoy it on any day. It is very soft and tasty that kids would love it.

Ingredients

1 cup Rice flour (ready made or homemade)
2 tsp Oil
Salt to taste
Water as required

For the Coconut Jaggery pooranam, click here.
For the Channa dal pooranam, click here.


Method

• Heat water along with oil. Let it boil and bubble for about 1 minute.
• In the mean time, put the rice flour in a big bowl. Add salt. Mix well.
• Make a well in between and pour the hot boiling water, little by little.
• With the help of a spatula, mix the rice flour till you find that the entire mixture has become crumbly.
• When the mixture is still warm, use your hands and knead gently into a smooth dough. 
• If you feel that the water is less, add little more (make sure that it is hot water).
• Keep this covered until use.
• Now you can put the filling. 
• Make small balls from the dough. Also make small balls from the filling. Keep aside.
• Spread little oil between your palms. Take a small dough ball, rub it in your palms and gently press it with your fingers to spread it into a thin small disc.
• Place the disc in your left palm, place a stuffing ball in the middle and gently bring all the sides together to form the shape of a modak.
• Do the same procedure with the rest of the dough.
• Place them in a steamer and steam them till done.
• Serve.

Note: 

1. The water should be very hot and nicely boiled, when you add it to the rice flour. This will help in cooking the flour a bit and you will be able to knead the dough with out sticking it to your hand.
2. Always cover the dough, as it will dry out if not covered.
3. When the modakas are done, it will become shiny and colour will be changed slightly.
4. If you overcook the modakas, it will become rubbery and it will break.

 

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Spicy Wheat Dosa | Spicy Godambu Dosa

Usually, i make wheat dosa in a simple method with 100% wheat wheat flour. My younger daughter loves this dosa a lot. It is very soft and can be gulped with one bite. May be that's the reason, she likes it a lot. I make this very often. She calls it 'Gombu Dosa' :) I love the way she tells this word.

This is a different variety of wheat dosa recipe..Its very easy to make and i loved the holes that comes on its own while pouring the batter. We can't spread it using the laddle, it just spreads on its own. This dosa becomes crispy if you add more oil while the dosa is cooking. Even this variety dosa was liked by my daughters. We had it with Capsicum Chutney and it tasted awesome.


Recipe Source: Padhuskitchen

Ingredients

1 cup Whole wheat flour
1 cup Rice flour
Salt to taste
2 Green chilli (finely chopped)
10 - 15 Curry leaves (finely chopped)
2 tsp Cumin seeds
1/2 inch piece Ginger (grated)
Water as required
Oil as required



1 tsp Oil
1/2 tsp Mustard seeds
1 pinch Asafoetida


Method

• In a bowl, mix whole wheat flour, rice flour, salt, green chilli, curry leaves, cumin seeds and ginger.
• Add water little by little and mix well so that no lumps are formed. The batter should be watery, just like a rawa dosa batter. Adjust water as required. Keep this aside.
• Heat oil in a small pan. Add mustard seeds and when they splutter, add asafoetida and pour this into the dosa batter. Mix well.
• Heat a tawa and spread little oil on it. Now pour a laddleful of batter onto the hot tawa. It will spread on its own with some holes in between. Pour a tsp oil on all the sides of the dosa.
• When one side is done, flip and let the other side cook. 
• When both sides turns golden brown colour, take off from the tawa.
• Serve it hot with any chutney of your choice.

 

Some of the chutney options are Capsicum Chutney | Bell Pepper Chutney | Shimla Mirch ki Chutney, Pottukadalai Chutney, Tomato Chutney, Turai Chutney

 

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