Sabudana Dosa with Potato Sabzi

Sabudana Dosa with Potato Sabzi

Recipe for Sabudana Dosa

Ingredients :

2 cups Dosa Rice

1/2 cup Sabudana

3/4 cup Urad Dal

1/2 spoon Methi seeds

1/2 cup Poha ( thin)

Oil

Salt

Method:

Soak dosa rice and sabudana in water for 6 - 8 hours and keep it aside.

Soak urad dal and methi seeds in water in a separate vessel for 7 - 8 hours.

After 7 hours, grind all the ingredients and add poha and little water while grinding.

Make fine paste of batter and transfer it to a vessel.

Dosa batter is ready and it has to be fermented for 8 hours.

After dosa batter is fermented add salt,  it is ready to prepare dosa.

Heat dosa tawa, pour dosa batter and cook both sides with 1/2 spoon oil.

Serve sabudana dosa with chutney or potato sabzi.

Note

I made batter in a mixer jar.

Recipe For Potato Sabzi

Ingredients

3 Potatoes boiled and mashed

1 Onion sliced

Salt

Method

In a vessel, boil 1 cup water and add sliced onions and cook for 5 minutes.

Heat a pan, transfer cooked onion, add mashed potatoes and salt.

Mix well and potato sabzi is ready to serve.

Note

This kind of potato Sabzi is served along with spicy chutney for Davangere butter dosa.
Cook onion as shown in the picture above. 

Gulab Jamoon

Gulab Jamun

Prepared using MTR Instant Mix 

Ingredients

160 grams MTR Instant Jamoon Mix

3 cups Sugar

4 cups Water

Method

Prepare sugar syrup by adding 3 cups of sugar to 4 cups of water and boil for 10 minutes.

Turn of the flame and keep it aside.

In a mixing bowl, mix instant jamoon mix with little water, make soft dough and keep it aside.

Make marble size balls from the dough by applying few drops of oil on your palm.

Heat oil in a kadai, fry jamoon in oil on a medium flame untill it turns golden brown.

Transfer the fried hot jamoons into the sugar syrup and soak for 1 hour. 

Gulab Jamoon is ready to serve.

Pumpkin Paratha

Pumpkin Paratha

Pumpkin is a good source of Vitamin A.

Ingredients

2 cups Wheat Flour

1/2 cup Sweet Pumpkin grated

1/2 spoon Red Chilli powder

1/4 inch Ginger finely chopped

2 spoon Coriander Leaves chopped

1/4 spoon Garam Masala powder ( optional)

1/4 spoon Turmeric powder

1/2 spoon Jeera

6 Curry Leaves finely chopped

Oil

Salt

Method

In a mixing bowl, add wheat flour, grated sweet pumpkin, red chilli powder, ginger coriander leaves, garam masala powder, turmeric powder, jeera, curry leaves, salt, mix well  and little water.

Make stiff dough, add 1/2 spoon oil while kneading the dough.

To make paratha, divide the dough into small balls.

Roll into roti size.

Heat tawa on a medium flame and cook paratha on both sides by adding 1/4 spoon oil.

Pumpkin paratha is ready to serve with dal or any sabzi, raitha or butter.

Note

Add little water while making dough, as pumpkin already has water content.
You can add more  grated pumpkin, like 3/4 cup.

Dosa with Coconut Chutney

Dosa made from Idli batter

Recipe Link For Dosa

https://palateobypushpa.blogspot.com/2018/11/dosa-made-from-idli-batter-recipe-link.html

Chutney - Davangere Butter Dosa Chutney Style

Chutney Recipe

Ingredients

2 cups Freshly Grated Coconut

1 or 2 Green Chillies

1 Cardamom

Salt

Method

Boil 1 cup water in a vessel, add 2 green chillies and cook for 2 minutes.

In a mixer jar, Grind coconut, Green chillies, cardamom and salt into a coarse paste.

Serve coconut chutney with dosa.

Note

You can add green chilli as per your taste.

Jackfruit

Jackfruit

Seasonal Fruit

Various dishes are prepared using jackfruit like papad, chips, kheer etc. Jackfruit is healthy and tasty.

Chapathi, Cabbage Sabzi, Sambar and Cucumber Slices. ( Rice not in the picture)

Recipe 

Cabbage Sabzi

Here instead of grated cabbage, I have chopped cabbage for sabzi.

Recipe  For Sambar

Ingredients :

1 cup Toor dal

1/2 cup Methi Leaves chopped

1/2 cup Dill Leaves chopped

6 Jackfruit Seeds

1 Tomato

1/2 Onion

2 cloves Garlic

1 spoon Tamarind extract

Curry leaves

Mustard seeds

Jeera

1/2 spoon jaggery

Asafoetide

Coconut ( grated)

1 spoon Turmeric powder

1 spoon Sambar powder

2 spoons Red Chilli powder

Salt

Oil

Method :

Cook Toor dal, dill leaves, methi leaves, jackfruit seeds and tomato with 1/2 spoon oil in a pressure cooker on a medium flame for 4 whistles.

After cooking is done, make paste of cooked tomato and coconut in a mixer jar.

For seasoning , heat 2 spoons of oil in a vessel on a low flame.

Add mustard seeds, jeera, garlic, onion, curry leaves and pinch of asafoetida.

Now add cooked dal, tomato paste, turmeric powder, sambar powder, red chilli powder,  tamarind extract, jaggery, and salt. Cook for 10 mins on a medium flame and stir well. 

Sambar is ready to serve with rice.

Note

Crush jackfruit seed into 3 - 4 pieces and remove the outer white skin and discard the skin.

Jowar/ Sorghum

Jowar/ Sorghum

Jowar is a millet, it is fibre rich and gluten free.
You wil find recipes using jowar flour in the blog. I have shared recipe of Jowar Roti, Jowar Thalipeth and Ragi Jowar thalipeth.