TASTY AND DELICIOUS RECIPES

Monday, August 31, 2009

CHANNA CHOLE DOSA

Ingredients:

250 grams kabuli channa,50 grams, 50 grams tomatoes,

1/2 tbsp. chaat masala, 2 tbsp.
Ghee , salt , 3-4 cup water.

For the Masala:

1 tbsp. pomegranate seeds, 1/2 tbsp. cumin seeds,
1 tbsp. coriander seeds, 2 pieces cinnamon,
3 cloves, 5 pepper corns,
3 red Kashmiri chilies, 3 big cardamoms.

For the Chutney:

1/4-cup mint leaves, 1 small piece,
1 green chilly, 1 small.

Preparations:

Soak channa in water for 12 hours. Boil water in pressure cooker. Add salt and drained channa. Pressure cook for 3 whistles and cook on low Heat ford 20 minutes. Remove and cool it.

Add tomatoes to warm water peel the skin and chop them.

For the chutney grind everything in mixture and prepare a paste.

In a frying pan roast all masala ingredients in a little ghee and then grind in the mixer.

Cut into big pieces. Fry in oil.

Heat ghee. Add tomatoes, chutney and roasted masala. Add boiled chana with water. Add fried and cilantro leaves. Mix well.

Make dosa and spread coconut chutney. In the center spread chole and serve warm.

Other Verities :

Click Here For INDIAN CHUTNEY RECIPES

PLAIN DOSA

* 1 cup plain rice
* 1 cup parboiled rice
* 1/4 cup white urad dal
* 1/2 tsp. methi (fenugreek) seeds
* 1 /2 tsp soda bi carbonate
* 1/2 cup curds
* 10-12 tsps. ghee or oil as preferred
* water for grinding

Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp. Serve hot with chutney and / or sambar.

Other Verities :

Click Here For INDIAN CHUTNEY RECIPES

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