Net Masala Dosa

 

           Check out these yummy Net Masala Dosas, prepared in a unique net shape and stuffed with some potato curry. They are a real visual treat and very appetizing too. They are both healthy and nutritious. Enjoy them for breakfast, snack, lunch or dinner. Choice is yours. 

          There is a very easy way of preparing them. A squeezer bottle does the job. Cook these Net Masala Dosas on both sides as you do to your regular Dosa however, a wee bit gently or your new innovative creation will come apart. Enjoy these unique dosas with coconut chutney, sambar and a sprinkle of some idli podi.

           

            It is a new way to serve your very own Dosa in a creative way - Net Masala Dosa is not only easy to prepare but is also appealing to the eyes. 

            You can let your imaginations run wild and create your own design on the tawa. So check out the step by step pictorial recipe to prepare this yummy breakfast.

Net Dosa - 

• 2-3 cups Dosa / Idli batter or as required
• oil for shallow frying
• squeezer bottle
• sambar and chutney to serve

Potato Curry - 

• 2-3 potatoes
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. sambar powder
• 1 tsp. roasted coriander powder
• 1 tsp. red chili powder 
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

           Pour the dosa batter into a squeezer bottle through a funnel if needed.

          Heat a hot non-stick tawa / griddle and add few drops of oil. Sprinkle some water over it. After it sizzles off,  wipe it clean with a tissue paper.

          Reduce the flame and gently squeeze the bottle over the tawa and create a net pattern.

          Drizzle some oil over and it around the edges. Let it cook on one side before carefully flipping it over. Cook the other side too for a few seconds.

          Transfer to a plate carefully. Make similar net dosas with the remaining batter.

          Place a little of the potato curry lengthwise and gently fold it. Serve them hot with coconut chutney and sambar. 

Potato Curry - 

           Heat oil in a pan and temper with mustard seeds. 

         After it stops crackling, add the curry leaves, onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add all the dry spices and give it a stir. 

         Then add the mashed potatoes and continue to cook for 2-3 minutes. 

          When done, add lime juice and coriander leaves. 

                Boil the potatoes & mash them coarsely.

                  Heat oil in a pan && temper with mustard seeds.

After it stops crackling, add the curry leaves, onion, ginger, garlic & green chilies. Sauté till light brown. 

                 Add all the dry spices and give it a stir. 

          Then add the mashed potatoes & cook for 2-3 minutes. 

              When done, add lime juice and coriander leaves. 

Reduce the flame & gently squeeze the bottle over the tawa & create a net pattern. Drizzle some oil over it & around the edges. Let it cook on one side before carefully flipping it over. 

                    Cook the other side too for a few seconds.

Transfer to a plate carefully. Place a little of the potato curry lengthwise.

                   Gently fold it. 

                   Serve them hot with coconut chutney and sambar. 

Horse Gram Dosa

 

           Dosa, a traditional South Indian delicacy, is a healthy breakfast option and a perfect first meal of the day. It is relished with coconut chutney and sambar for a nice wholesome meal. So start your day with these yummy Horse Gram Dosa. I have also added urad dal and rice. Any millet can be a great substitute to rice. 

          So do try this amazing breakfast recipe and introduce something new to your family and dear ones. Who would deny a perfectly satisfying breakfast? Besides, you can also enjoy these Dosas for brunch, mini tiffin, tea time snack, lunch box meal or for a light dinner. So check out the step by step pictorial recipe to prepare this nutritious meal.

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. It can also be sprouted and made into salads and soups.

• 1 & 1/2 cups rice
• 1/2 cup Horse gram lentil
• 2 tbsp. urad dal
• 1/2 tsp. fenugreek seeds
• 1/2 tsp. salt or to taste
• oil as required

             Wash well, rinse & soak the rice, Horse gram, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend to a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours.

             Mix the batter well and adjust the consistency by adding more water if needed.

          To make the dosas, heat a tawa / griddle. Drizzle some oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.

          Pour a ladleful of the batter and spread in a circular motion with the back of the ladle. 

          Drizzle some oil around the edges and over it. Fry on a low flame till one side turns light brown. There is no need to cook the other side. 

          Make similar dosas with the remaining batter. Each time you make a dosa, rub a cut onion on the tawa for easy removal of the dosa. 

          Serve them hot with sambar and coconut chutney.

Wash well, rinse & soak the rice, Horse gram, urad dal and fenugreek seeds in sufficient water overnight. 

Blend into a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours.

Mix the batter well & adjust the consistency by adding more water if needed.

Heat a tawa. Drizzle some oil & spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. Pour a ladleful of the batter & spread in a circular motion with the back of the ladle. Drizzle some oil around the edges & over it. Fry on a low flame till one side turns light brown. 

                   There is no need to cook the other side. 

              Serve them hot with sambar and coconut chutney.

Horse Gram Idli

 

               Idli, a South Indian delicacy, is a healthy breakfast option and a perfect first meal of the day. It is relished with coconut chutney and sambar for a nice wholesome meal. Traditionally, it is made of  urad dal and rice. But it can also be made of Horse Gram lentil and they come out just like any regular idli, nice, soft and fluffy. 

             You can replace white rice with brown rice as per your preference. So enjoy this great variation for breakfast, lunch or dinner. They can also be packed for a lunch box meal too. Do check out the step by step pictorial recipe to prepare this comfort food. 

             Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups.

• 1 & 1/2 cups rice
• 1/2 cup Horse gram lentil
• 2 tbsp. urad dal
• 1/2 tsp. fenugreek seeds
• 1/2 tsp. salt or to taste
• oil as required

             Wash well and soak the rice, Horse gram, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend into a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours or overnight.

             Mix the batter again and adjust the consistency by adding more water if needed.

            Spoon a ladleful of the batter into greased idli molds. Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes.

             When it slightly cools down, demold them and serve with coconut chutney and sambar for a wholesome meal. 

Wash well & soak the rice, Horse gram, urad dal & fenugreek seeds in sufficient water overnight. 

Blend into a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste & ferment it for 6-8 hours or overnight.

After the fermentation, mix the batter again & adjust the consistency by adding more water if needed.

 Spoon a ladleful of the batter into greased idli molds. Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes.

                      When it slightly cools down, demold them.

            Serve with coconut chutney & sambar for a wholesome meal. 

Bottle Gourd (Lauki) Idli

 

          Idlis are traditional steamed South Indian breakfast which is very popular in many Indian households and restaurants worldwide. They are anytime welcome with some coconut chutney and sambar for a wholesome meal. Nutritious, wholesome and a perfect meal in itself, it is typically prepared from fermented rice-lentil batter. 

               So check out this Instant and healthy Bottle Gourd Idli and introduce something new to your family. There is no fermenting as Eno fruit salt does the magic. Besides breakfast, you can serve these yummy idlis for brunch, lunch, dinner or pack for a lunch box meal. It is also apt for fussy kids. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

• 1/2 cup semolina / rava / sooji
• 1/2 cup grated bottle gourd along with the peel
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. urad dal (Black gram lentil)
• 1 sprig curry leaves
• 1 dry red chili, broken
• salt to taste
• 1/3 cup yoghurt
• 1/3 cup coriander leaves, chopped
• 1-2 green chilies, chopped
• required quantity of water
• 1 tsp. eno fruit salt

          Heat oil in a pan and temper with mustard seeds, cumin seeds, urad dal, dry red chili and curry leaves. Sauté for a few seconds.

          Add the semolina and sauté till it turns slightly brown in colour. Keep aside to cool down.

          In a large mixing bowl, add the semolina mix, grated bottle gourd, green chilies and chopped coriander leaves. Mix together.

          Add the yoghurt and salt to taste. Give it a mix. Then add required quantity of water. cover and keep aside for 10-15 minutes. Then adjust the consistency of the batter by adding more water if needed.  

          Just before steaming, add the eno fruit to the batter. Sprinkle some water over it and gently mix together.

          Spoon a ladleful of the batter into greased idli moulds. Steam in a pressure cooker (without the vent) or steamer for 15 minutes.

             When it slightly cools down, demould them and serve with any chutney of your choice for a wholesome healthy meal. 

Heat oil & temper with mustard seeds, cumin seeds, urad dal, dry red chili & curry leaves. Sauté for a few seconds.

Add the semolina & sauté till it turns slightly brown in colour. Keep aside to cool down.

                     Grate the bottle gourd along with the peel. 

In a large mixing bowl, add the semolina mix, grated bottle gourd, green chilies & chopped coriander leaves. Mix together.

Add the yoghurt & salt to taste. Give it a mix. Add required quantity of water. cover & keep aside for 10-15 minutes. Then adjust the consistency of the batter by adding more water if needed.  

Just before steaming, add the eno fruit to the batter. Sprinkle some water over it & gently mix together.

           Spoon a ladleful of the batter into greased idli moulds. 

Steam in a pressure cooker (without the vent) or steamer for 15 minutes. When it slightly cools down, demould them.

       Serve with any chutney of your choice for a wholesome healthy meal.