I am so used to using Semiya/Vermecelli in either Yogurt Semiya or Vermecelli Kheer and the usual Semiya Upma that the idea of making Semiya Dosa intrigued me.
I learnt this Dosa recipe from a colleague of mine at work who had got this for her lunch. I loved the variation of using vermicelli in Dosa and got the recipe from her.
I tried this last week and the kiddo loved it as well along with ketchup. If you want to make it kid friendly then reduce the quantity of green chillies in the recipe. We loved it along with mango pickle.
- 1 cup Semiya/ vermicelli ( I used roasted vermicelli)
- ½ cup Rice flour
- 1 cup yogurt/ curd
- 1 green chilli finely chopped
- 2- 3 Curry leaves (chopped)
- 1 Tbsp Coriander leaves
- Salt – to taste
- (Chopped onions + grated carrots )optional
- In a bowl add the yogurt and thin it out with ½ cup water. Stir and add salt, curry leaves, green chillies and coriander leaves.
- Add the vermicelli and rice flour and mix thoroughly. It might be difficult to mix with the vermicelli, but mix it in intervals.
- The batter at this point might not be thick. Keep the mixture aside for 30 minutes and now the yogurt gets absorbed by the vermicelli and becomes thick.
- Heat a tava and pour a laddle full of the batter in the center. Using the back of the ladle spread from center in form of circle. This dosa will be thick compared to the regular urad dosa. (Add chopped onion and grated carrot in the middle)
- Spread some oil around the dosa and at the center. After the dosa has cooked, flip it over and cook on the other side.
- Serve hot with some chutney or pickle.
Just when we thought that we were done with the bad winter weather, last week we were treated to a cold spectacle from Mother Nature. The flurry of snow, sleet, and ice good was good enough to keep us indoors for 4 days. Did I mention that the temperature at one point was 9 F (-12.7 C)? Yes, it was that cold. Most roads were covered with sleet of ice and driving was treacherous; as a result driving anywhere outside was out of question. Luckily we were able to work from home and most of the grocery was done, so we did not have to venture outside.
To get over the gloom and to bring in some cheer (also to satisfy my sweet tooth craving) I decided to bake some light and not so time consuming. That is when Sharmi’s recipe came in mind.
When I had looked the recipe of Vanilla Cake at Sharmi’s I had my mind set on trying this recipe as soon as possible. For one it was eggless, the ingredients were all readily available and the process did not seem complicated at all. But just for giggles I decided to substitute vanilla with cardamom and try a different taste.
I love cardamom very much and if given a chance I would add cardamom powder in all sweets/ desserts. That is why I love the traditional sweets like payasam, pongal etc made during festivals. I feel that deadly trio of jaggery, coconut and cardamom are a combination made in heaven.
OK I digress. This cake is easy to prepare, and took me about 20 minutes to whip this up (not including the baking time). The cake is soft, not very moist and the taste did not disappoint at all. I loved the mild flavor of cardamom in this cake. You can substitute vanilla essence in this if you prefer. Good one to have for a quick snack or with tea/ coffee.
Recipe Source: Adapted from Eggless Vanilla Sponge Cake
(made muffins for the kiddo from the same cake batter)
- 1.5 cups All Purpose Flour/ Maida
- 1 cup Sugar
- 1 cup Yogurt/ Curd [I used full fat yogurt/ Greek yogurt should work as well]
- ½ tsp Baking soda
- 1 ¼ tsp Baking powder
- ½ cup oil [I used vegetable oil]
- ½ tsp cardamom powder (use vanilla essence if you do not like cardamom)
- Slivered almonds to garnish on top (recommended)
- Preheat oven to 400 F (200 C). Grease a cake pan and keep aside.
- Sieve the All purpose flour/ Maida and keep aside.
- In a bowl cream the yogurt and sugar until incorporated. Add baking powder, baking soda to this and mix well. Leave aside for 5 minutes until it becomes little frothy.
- Now add the oil, cardamom powder and mix well. Add the AP flour in intervals and blend with wet ingredients.
- Transfer the batter to the greased pan, garnish with slivered almonds and put it in the oven.
- Bake for 10 minutes, then reduce temperature to 200 F (180 C) and bake it for 20-25 minutes or till a knife inserted in the center comes out clean.
- Transfer to wire rack and let the cake to cool down.
Many people I know are not fond of broccoli. But the nutritional benefit of this vegetable is hard to ignore. At home, we are not big fans of broccoli either, but we try to use it wherever possible. After it is cooked, it tastes more like cauliflower, but with an extra bite. I add some while making fried rice or even pulav.
Adding onion to this dish is optional. I usually add onions to all my curries, but while making this I ran out of onions and hence I had no option. But I strongly feel that adding onions gives it a mild sweet flavor and blends well with potato and broccoli. Also if onions are added then stirring becomes easy; as potatoes and broccoli by themselves begin to easily stick to the bottom of the pan.
Of course, you can substitute broccoli with cauliflower and make this quick and easy curry. Goes well with chapathi/roti or rice.
- 1 medium broccoli head (cut into florets with stems removed)
- 1 medium potato (peeled and chopped into cubes)
- 1 small onion (optional)
- 2 cloves garlic (peeled grated/crushed)
- Handful of chopped Coriander leaves
- 2-3 green chillies
- Turmeric a pinch
- 1 tsp cumin/Jeera seeds
- 1 tsp Mustard seeds
- Salt to taste
- Either on the stove top or in a microwave safe bowl add enough water, and put the potato cubes into it. Microwave/cook for about 2 minutes. Make sure that the potato is slightly cooked (only the outer part) but still has a bite to it.
- In a separate bowl add the broccoli florets and microwave/cook for another 1 minute. Drain the water completely and keep aside. (Keep in mind that broccoli requires very less cooking time and may wilt soon).
- Take a pan (preferably non-stick pan) and add about 1 Tbsp of oil. Add jeera seeds, mustard seeds and allow it splutter.
- Add grated garlic, mix it well and let it turn light brown. Then add the diced onions. (optional)
- After the onions are sautéed and turned transparent, add salt, turmeric, green chillies (slit) and mix well.
- Next add the cooked potato to this and stir until incorporated. Cover with lid and let it to cook.
- After it is almost cooked add the steamed broccoli and cook again. Sprinkle little water in between if necessary.
- Check for salt and other seasonings. Lastly garnish with chopped coriander leaves.
Serve with Rotis/ phulkas or with Rice.