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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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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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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Happy Cooking!!