Horse Gram Dosa /Kulitha Polo

Konkani cuisine uses lot of Horse Gram (called as Kulith) in its cooking. There are so many recipes like ghashi, koddel, idli, the regular saar/upkari and this Dosa which uses Horsegram. People who are not familiar with this bean are surprised when I mention the different recipes that can be cooked with it especially the Idli and Dosa part.  Horse gram is nutritious and is an excellent source of iron and molybdenum.  It is considered helpful for people with iron deficiencies, weight loss and maintaining body temperature. It is also recommended for people who have knee pain problems.   There is…

Set Dosa/ Aval Dosa/ Poha Dosa

Unique to the state of Karnataka, the dosas are called ‘Set Dosa’ because they are served in a stack of three. These Dosas are famous in the restaurants and ‘darshinis’ of Bangalore along with Masala Dosa and Rava Dosa. I found an interesting story here as to how the name was coined and why restaurants serve in sets of three. These are Indian version of savory pancakes that are soft, spongy and fluffy. They are not greasy unlike a regular Masala Dosa.In the restaurants Set Dosas are paired with Vegetable Saagu and coconut chutney while serving. Even though the dosas…

Cornmeal Dosa

You know how you plan something in advance, have plans to execute it methodically but then something happens and the plan takes a 180 turn? Well, this is what happened to me last week. Here I was all geared up for my Dosa Month event, and had few dosa recipes in mind to try and post but then I got bitten by the FLU. So I had to deal with the usual high fever, body aches and chills and was restricted to bed/couch for almost 4 days. As expected I did not have the energy to move or walk let…

Plantain Dosa / Balekayi Dosa

In our grocery we get good plantains all year around and so we buy it often. I usually make Raw banana fry, Banana curry or add it in sambhar most of the times. But recently I have leant making dosa from the green bananas. If this is something new to you then I assure that the taste  is that of a regular dosa. The batter has aroma of the raw banana, however there is no flavor or even taste  in the cooked dosa. It is as if the banana is invisible in the dosa, but adds good bit of nutrition…

Vegetable Utthappam/Oothapam

I would like to kick start the Dosa Month @ RedChilllies with the famous and tasty pancake from South India. These are savory pancakes that are topped with vegetables and made using left over dosa batter. These are soft and spongy but crispy around the edges with plenty of holes and little bit sour. Of course, you can always make this using fresh dosa batter (not few days old) and get away with the sourness. But they are thick unlike the crispy plain dosa. Uttapam is traditionally made with tomatoes or an onion-chilli mix; other common ingredient choices are coconut or…

Dosa Month @ RedChillies

Dosa is a perennial favorite, a star of all the seasons and a choice of young and old alike.   It’s a savory pancake, usually made of lentil and rice and is a staple food in South India. Typically they are crisp and golden brown on the outside and soft and fluffy on the inside. It is usually served for breakfast along with chutney and hot sambhar.  Having grown up in the South of India (Bangalore), these crepes are a part of our lives. So much so that Dosa is a comfort and a go to food for us. I mostly…

Avocado Chocolate Loaf

Avocado in a cake? Sounds strange right? Even I had felt the same when I had initially seen the recipe.  I was searching the web for different ways of using avocado when I chanced on this recipe here. I have pretty much followed the recipe with some changes of my own. Since I was trying this for the first time, I reduced the ingredients by half. I added milk instead of water, to make it little dense. But feel free to do add water or add soy milk and make this vegan, either way it tastes great. I also did…