Uzhunnu Dosa with Coconut Chutney

Hot dosa with coconut chutney a very tasty and easy breakfast ..Let us see how to make it ..

Ingredients for dosa :-

1. Row rice(pachari) - 1 glass(cup)

2. Urad dal - 1/4th glass(cup)

3. Fenugreek - 1.5 tsp

4. Poha (Aval) - 1 tbls (optional)

5. Cooked rice - 3 tbls

6. Salt - To taste

7. Oil - as needed

• Soak the rice, urud dal, fenugreek for about 5 hrs.
• Grind them to a fine paste , add small amount of water sothat the batter is thick.
• Add cooked rice and poha(to have the crispiness) and grind well.
• Keep aside for about 8 hrs to fermant.
• Before use add salt.
• Pour a big spoon of batter on the dosa thava and spread the batter making circular motion from center to outwards making it as thin as possible.
• Close the lid and wait for a minute.
• Apply oil on top and sides of the dosa and turn it.
• Wait for another 1 minute and take the dosa off . The dosa should change colour slightly at the edges. If not, its not done and you have to wait a few seconds more.
• Now our dosa is ready.

Let us see the chutney receipe to accompany the dosa ...

Ingredients for the chutney:-

1. Coconut - 1/2 a coconut

2. Green chilli - 3 numbers

3. Ginger - 1 inch peice

4. Curry leaves - 3 to 4

5. tarmarind - 1 inch peice(a very small piece just to have a tinch of it)

6. Water - 1/4 the a glass (if u prefer watery chutney u can add more - I like thick chutney)

Decoration :
Mustard seeds - 1 tsp
Curry leaves - a few
Oil - as needed

• Grind all the ingredients into a fine paste
• Add oil to a hot pan and add mustard seeds.
• When the seeds split completely add curry leaves and saut well.
• Now add the ground mixtre and heat well.
• Switch off the flame before the mixture boils.
• Serve hot with dosa.

Enjoy :-)

Vellayappam and Potato stew

Vellayappam is my all time favourit breakfast. My mother makes it pretty good with snow like edges !! Today I am sharing her receipe for this delicious mouth watering breakfast. Here we go ...

Ingredients for Vellayappam :-

1. Row rice - 3/4 th of a glass (cup)

2. Grated coconut - 1/3rd of a coconut

3. Coocked rice - 3 tbls

4. Sugar - 1 tsp

5. Yeast - A pinch (My mother uses "nadan kallu" , here I don't get it)

6. Salt - To taste

7. Oil - as needed

• Soak the rice for about 4 hrs and grind to a paste adding coconut, coocked rice and sugar.It should be thinner than the usual dosa batter but not be too watery.
• Now add a pinch of yeast to it and allow to fermant for atleast 8 hrs.
• Add salt before use.
• Pour a big thava(Spoon) of batter into the "appachatti" and rotate it immediately so as to form thin edges. Close the lid.
• The flame should medium but not low.
• After a minut take the lid off and apply oil on the surface of appam and close the lid again.
• You can take the appam in another 2 minutes.

Yes, appam is ready now. Let us see how the potato stew for the appam is made.

Ingredients for Potato stew :-

1. Potato - 2 numbers
2. Onion - 1 big sliced lengthwise
3. Green chilli - 3 numbers chopped finely
4. Ginger - 1 inch piece chopped and crushed
5. Garlic - 2 cloves chopped and crushed
6. Turmeric powder - 1/4th tsp
7. Pepper powder - 1 tsp
8. Mustard seeds - 1 tsp
9. Coconut milk - Milk from 1/2 coconut
10. Salt - to taste
11. Oil - as needed

• Chop potato in small cubes
• Add oil to a pan and when its hot add mustard seeds.
• When mustard seeds split completely add onion, green chilly, ginger and cloves and saut until onion becomes transparent and a nice aroma comes
• Now add potato and saut for a minut.
• Add turmeric powder, pepper powder and salt and saut for a few seconds.
• Now add a little water and close the lid. Lower the flame. Allow it to be cooked well.
• When the potato is completely cooked (it should not be overcooked) add coconut milk (Just grind the coconut with a little water and sqeeze to take the milk out.)
• After adding coconut milk stir occasionally and switch off the flame before it boils.
• Add curry leaves and serve hot with appam :-)

Enjoy :-)