TOMATO DOSA

Ingredients :
Idili Rice – 1 cup
Raw Rice – 1 cup
Asafoetida – 1 pinch
Dry Red Chili – 4 nos.
Salt – required
Tomato – 3 nos.
Big Onion – 1/2
Procedure
Soak Idilli Rice, Raw Rice for 2 hrs. Also soak Red Chili in water for 30 min. Clean them after 2 hrs.
Grind Idilli Rice, Raw Rice, Asafoetida , Red Chili , Salt with little water. While grinding in the middle add tomatoes.
Make it little more consistent than ordinary dosa batter.
In a pan pour some oil , add mustard , Split urad dhal , big onion and curry leaves and fry till onion becomes golden brown.
Add this to the above ground mixture.
Pour this in dosa pan like thin dosa.

AVAL DOSA

Ingredients:
Flattened Rice/ Aval/ Poha – 1 cup
Raw rice – 2 cups
Curd – 1 cup
Salt – to taste
Procedure:
Soak raw rice for about 6 hrs in water and clean it. Also soak aval in curd with some water for 3 hrs.
Grind them all together and add salt. Allow it to ferment overnight.
Add water according to dosa consistency and pour on dosa tawa little thicker than regular dosa.

SPICY PARATHA

Method for making Parathas

1. Mix 1 cup of all purpose flour, 1 tsp salt, required amount of water to form a thick batter. Leave it for 10- 15 minutes.

2. Heat a flat pan, pour a ladle full of batter on the pan and spread it evenly like a circle.

3. Spray or apply oil at the edges of the batter. Heat for about a minute and flip to the other side and cook for another minute.

4. Cut them into square pieces, I used scissors to cut them into small pieces. Take an oven safe flat pan and put the aluminum foil. Arrange the pieces evenly.

5. Bake at 300 F for 10-12 minutes and broil at high for 3-4 minutes. While broiling keep an eye on the pieces, once it turns little crisper take it out and keep aside.
Method for making Chili Parathas

6. Heat non-stick pan with oil, add 1 onion cut into small pieces, few curry leaves, 1 tsp of ginger, 1 tsp of garlic, 2 green chilies finely chopped, ½ tsp chili powder, 1 tsp coriander powder, ¼ tsp garam masala and sauté them for a minute.

7. Now add 1 green bell pepper finely chopped or chopped length wise. Sauté them for another one minutes until it turns soft.

8. Add 1 big tomato grinded into a paste with ½ tsp soya sauce into the mixture and cook for another one minute.

9. Add the baked and broiled pieces into the mixture and saute them until all the spice covered with pieces.

10. Serve them hot with raita. I made raita very bland since the chili parathas were spicy. Just added onion, cilantro leaves, yogurt, salt, and mixed them together.

Kollu (Horse gram) Dosa

Ingredients :

Horse gram - 1/2 cup
Idli rice - 2 cup
Salt

Method :

For making Batter:

1. You can find some stones in horse gram so keep an eye on it to remove all those.
2. Wash it with water and soak it overnight or atleast 6 hrs.
3. Soak the rice for atleast 3 hrs.
4. Grind the horse gram seperately it foams like urad dhal when we grind for idli batter.
5. Grind the soaked idli rice too. Mix both batters by adding salt and ferment it overnight.
6. Then You can make dosas and Idli. The consistency of the batter should be like normal idli batter.

For making Dosa:

1. Pour ladle full of batter in the middle of hot skillet the go towards the edges of the skillet.
2. Put tsp of oil when it gets slightly brown at the bottom flip over the other side.
3. Add tsp of oil and make crisp.

Aloo Paratha

Ingredients:
Whole wheat flour - 2.5 cups + about quarter cup for dusting
Milk - half cup, lukewarm
Water - about 3/4 cup, lukewarm
For Filling:
Potatoes - 3 large or 4 medium
Onion - half, chopped finely
Ginger - 1 tsp, minced
Coriander leaves - 2 tbsp, minced
Mint Leaves - 1 tbsp, minced (optional)
Chilli powder - 2 to 3 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Salt - to taste
Oil - 1 tbsp + enough to shallow-fry parathas

Method:
1) For the dough, first mix whole wheat flour and some salt. To this, gradually add lukewarm milk little by little and knead as you go and once that is used up, use the lukewarm water and make a soft, pliable dough. I normally end this with a tsp of oil and rub it over the dough. Let it sit aside for a few hours to rest.

2) Meanwhile, cook potatoes (I use a microwave, but a pressure cooker would work too) till soft. Peel and mash them to a smooth consistency.

3) Heat 2 tsp of oil in a pan and fry the chopped onions and ginger till golden. Now add the chopped coriander and mint leaves and saute for a minute or two extra. Add the masala powders & salt and after a minute of frying them, toss in the mashed potatoes. Fry this till it's well incorporated and completely dry. Allow this to cool, this ensures that the stuffing doesn't ooze out when rolling out the parathas.

(Alternately, you could skip the onions, ginger, mint and coriander leaves and just mix the masala powders and salt with the mashed potatoes and make a raw stuffing with no cooking - perfect when you are running short on time and tasty as well).

4) With the chapathi dough make equal sized smooth balls, about 2 inches in diameter. I got 12 with the above measurements. Roll the cooled, potato mixure into balls of the same size as the chapathi dough (2 inches in this case)

5) Roll out the dough ball into a small chapathi (about 4 to 5 inches in diameter) I usually make the edges a little thinner than the middle so it's more uniform when I fold it over - but that's just me... :) Place the potato ball in the middle and enclose it by folding the chapathi dough around it.

6) Dust in flour and place it back seam side down. Roll this out to a bigger paratha.

7) Heat a griddle on medium-high and fry the paratha on both sides.

Normally I flip over the first side in about 20 to 30 seconds and let the other side cook until it starts puffing up a bit, at which point, I brush the top with some oil and flip over. Pressing down gently on the chapathi ensures that it puffs up. Brush this side with some oil too before flipping over one last time. This does require a bit more oil than the usual chapathis.

8) Serve with some Yogurt and Pickle of choice. I spiced up the yogurt by adding half a teaspoon each of chilli powder and cumin powder alongwith salt to taste.

TIPS: If you cannot suff and roll and then make 2 very small chapathis...on top of one chapathi..keep the suffing and spread lightly...next top it with the other chapathi and cover/seal the two chapathis...so the stuffing do not come out...dust some flour and roll as thin as possible lightly and then cook on a tawa/griddle both sides.