Neer dosa

 Neer dosa is a simplest form of soft dosa and tastes so good with coconut chutney.

Ingredients:

Raw rice - 1 cup.

Salt - as required

Water- 2 cups

Method:

1. Soak the raw rice for 5 to 6 hours and grind thoroughly into a paste.
   
   
   
2. While grinding add only the soaked rice into the jar and add little water and grind it into a smooth paste.
3. Now add the rest of the water to make a thin consistency of batter.
4. Do not add the entire water first which wont let you grind the rice into a smooth paste.
5. Add salt and start making dosa as we do it for rava dosa. 
6. Take a ladle full of batter and start pouring from the outside to the middle of the pan.
   
   
   
7. Close it with a lid. Allow it to cook. Do not flip. Wait till the the entire dosa gets cooked and fold it into four folds and keep separately. Do not stack one above the other. It will stick to each other when hot. When cooled it wont stick.
   
   
   
8. Serve hot with coconut chutney.

Method 2: 

1. Neer dosa can be made instantly using rice flour. 
2. Mix rice flour with water to the above consistency and add salt. 
   
   
   
3. Keep it for 10 minutes and start making dosa as mentioned above.
   
   
    
   

   
   

   
   

   

   
   

   
   

   
   
   
   
4. 1 cup of rice flour may yield 4 to 5 dosas.

Breakfast recipe: Aapam and stew

 Aapam

It is a South Indian break fast. It is very tasty and different.

(For  15 to 16 Aapam)

Ingredients:

Parboiled rice - 1cup

Raw rice - 1 cup

Urid dal - 1/2 cup

Methi seeds - 1tsp

Salt - as required

Coconut - 1 cup(grated)

Method:

1. Soak parboiled rice, raw rice, methi seeds and urid dal together in a vessel for 3 hrs.
   
   
   
2. Grind it to fine paste. 
3. Add salt, mix well and allow it to ferment overnight. (around 7 to 8 hrs.)
4. Next day morning Grind coconut into a fine paste and add to the fermented batter and mix thoroughly. 
5. The consistency should be watery as we do for rava dosa. 
   
   
   
   
   
   
   
6. Heat aapam pan and pour two ladles of batter in the center and rotate the pan holding handle in such a way that the batter forms a thin layer on the sides of the pan and thick at the center.
   
   
   
7. Close the lid and allow it to cook for 2 mins keeping in medium flame.
   
   
    
8. You can insert a spoon to check if the batter is cooked in the middle.
   
   
   
9. It comes out in the shape of the pan. you can keep extra time to get the corners crispy.
   

   

   
   
   
   
10. The best side dish is stew. You can also have with tomato chutney.

Tips:

•  If the consistency is thick the shape of the aapam won't be perfect. 
• Soak the rice and dal together and grind it together.
• If kept for some more time, the corners will be crispy and the center will be fluffy and soft.
• Use aapam pan which will be easy to rotate and get the shape well.
• You can add coconut and grind along with the batter if you can finish off the batter. But sometimes if the batter is excess, the next day when we use, it might get an oily smell. So to avoid it I add the coconut the next day.

Stew

Ingredients:

Cauliflower - Small flower or half of the bigger one

Beans - 100 gm 

Fresh green peas - 1/2 cup.

Capsicum - 1

Carrot - 2 (Medium size) 

Coconut milk - 2 cups

Cloves - 4

Cinnamon - 1 inch piece

Pepper powder - 1tsp

Salt - 1tsp

Method:

1. Chop the vegetables into 1/2 inch sized pieces.
   
   
    
2. Dry roast cloves and cinnamon and keep aside.
   
   
   
3. Add all the chopped vegetables and peas. Add 1cup of water, salt and cook the veggies.
   
   
   
4. Add coconut milk and pepper powder and mix well. You can make your own coconut milk or buy it from shop. Bring it to boil and turn off the stove.
   
   
   
5. Your stew is ready. Serve hot with aapam.

Making your own coconut milk: 

Grate one full coconut and add  a cup of water and grind it to a fine paste and filter it using a muslin cloth. Use the remaining coconut and add half more cup of water, grind again and filter again. Repeat the process to get two cups of milk. You can use the residue by dry roasting and powdering in sweets, payasams, kootu and curries.

Rava idli

Rava idli is an instant breakfast menu. Simple, delicious and easy to cook.

Ingredients:

Rava (sooji rava) -1cup
Curd - 1 cup
Cashew (broken) - tbs
Coriander leaves - few
Grated carrot - 1/4 cup
Fresh green peas - 1tbs (optional)
Salt - as required
Baking soda - 1/4 tsp (optional)
For seasoning:

Mustard seeds - 1tsp
Urid dal - 1 tsp
Channa dal - 1tsp
Green chilli - 1
Ginger (grated) - 1tsp
curry leaves - few
Hinge - a pinch
Ghee or cooking oil - 1tbs
Method:

1. Heat the oil or ghee, add mustard seeds and add hinge, channa dal and urid dal after mustard seed splutters. 
2. Roast till the dal turns brown. Add cashew and roast. 
3. Add chopped ginger, green chili, coriander and curry leaves. 
4. Add sooji and roast till you get the aroma. Do not allow it to turn brown.
5. Mix all the roasted items with salt, baking soda and curd. 
6. Leave it for 20 minutes. The consistency of the batter should as that of the  normal idly batter.
7. Grease the idly plates and pour the better. Steam cook for 20 mins.
8. Serve hot with tomato chutney or tomato and onion chutney.