Ragi Keerai Adai

This is one of the recipes from my mother in law. She is an interesting cook with 1000’s of recipes and variants. I am in love in with her cooking. You cant say no to any of her dishes,be it simple or super special. I eat little extra if she cooks.My husband introduced me this dish actually.

Ingredients:

  • Ragi Flour-1 cup.
  • Shallots-1/2 cup (Finely chopped)
  • Tomato-1/2 cup(finely chopped)
  • Green Chilly-2(Finely chopped)
  • Keerai/drumstick leaves-1/2 cup(Finely chopped)
  • Salt-To taste
  • Oil-To cook

ragi keerai adai

Procedure:

  1. Add oil in a kadai and fry chopped shallots and green chilly/red chilly until it turns golden brown. Let it cool.
  2. In a mixing bowl add salt,ragi flour,chopped keerai and fried chilly+shallots.
  3. Add water little by little and mix the flour.
  4. ragi adai
  5. The dough has to be kneaded smooth and soft like chappathi dough.
  6. The consistency should be perfect enough to be spread with hands .
  7. Take a plastic sheet/banana leaf ,grease with oil and spread the dough with your palm.
  8. ragi adai
  9. Heat a dosa tava and cook this add by sprinkling oil and flipping both side

P.S:

For babies omit the drumstick leaves.

This is a heavy dish . So prefer it for breakfast.

Add water carefully little by little.

To make consecutive adai’s grease a plastic sheet with oil and spread on it and then transfer to tava.

Cook it in slow flame by sprinkling oil on first side.

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Bottle Gourd(Suraikkai) Adai

This recipe is a variant of a traditional recipe of my family. Initially this recipe was opposed by my family as they felt it was adulteration to tradition.Later they fell for it on tasting it.My father in law keeps mentioning this recipe among  his family and friends as he relished it so much.

Ingredients:

  • Idly rice-1 and 1/2 cupsuraikkai adai
  • Toor dhal -1/2 tbsp
  • Bottle gourd-1/2 cup(Finely chopped)
  • Onion – 1/2 cup(Finely chopped)
  • Green chilly/Red chilly-2
  • Salt-To taste
  • Oil-To cook

SURAIKKAI ADAI_KK3

Procedure:

1.Soak rice,red chillies and dhal for 3 hours.

2.Grind rice,dhal,red chillies and bottle gourd into a semi coarse paste. It should be thicker than dosa batter.

suraikkai adai

3.Add salt and chopped onion.

suraikkai adai2

4.Grease a dosa tava and spread the batter evenly .

5.Sprinkle oil immediately after spreading batter.

suraikkai adai

6.Cook by closing it one side and then flipping the other side and cook

7.Serve it hot.

suraikkai adai


My Observations:

Like Varutha paruppu(Fried Dhal) adai ,this also goes well with onion green chilly chutney and tomato onion chutney.

Coconut chutney is a universal combo.

While grinding be careful with water level,as bottle gourd also contains water.

If the batter becomes so watery the dosa will break while flipping.

If the batter becomes runny ,adjust by adding rice flour.

You can also dry roast rice and dhal before soaking like Varutha paruppu(Fried Dhal) adai recipe.

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Sweet Ragi Adai

The sweet version of ragi adai which posted earlier is as below.

Ingredients:

Ragi flour-1 cup

Jaggery grated-1/2 cup

Water-2 cups

Salt-To taste

Oil-To cook

Procedure:

Disslove jaggery by adding it to around 3/4 cup of boiling water.

Strain it for impurities,add salt and while its warm,add it to the ragi flour and keep mixing.

Add water if required until you attain a dough which can be even tapped into adai with hand.

Make it into balls and spread it with hand on a plastic sheet greased with oil.

Cook on dosa tava by sprinkling oil/ghee


My observations:

The consistency of the dough should be like that of thatai.

Spread into smaller adai so that it would not break.

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Adai

Yet another traditional recipe from grandmother.

Ingredients:

  • Idly rice – 1 cup
  • Toor dhal-1handful
  • Red chilly-2
  • Onion-1/2 cup finely chopped
  • Salt-To taste
  • Oil-To cook

Procedure:

  1. Dry roast rice separately. Roast it in slow flame until the rice begins slightly coloured.
  2. Soak the rice and dhal for 2 hours.
  3. Grind the rice,dhal,red chilly into a slightly coarse paste.
  4. The batter has to be thick.So while grinding add water accordingly.
  5. Add chopped onion and spread the batter on a greased dosa tava.
  6. Sprinkle oil immediately after spreading batter.
  7. Cook by closing it one side and then flipping the other side and cook.

My Observations:

It goes well with onion green chilly chutney,jaggery and home made butter. This is the traditional combo which we follow at home.

Roasting the rice is the most important step in this recipe. If you roast it brown the taste will change.

This batter is not for second use by storing in refrigerator

This can be made into a dosa by adding more water to batter and making it slightly thicker than dosa batter.

Making the adai needs lots of patience. Make it very carefully otherwise it will break.

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Moopparuppu(Three Dhals) Adai

This is recipe which I learnt in recent days by trial and error method. I always have the habit of varying/including/excluding any of the ingredients from the original recipe and trying it out as per my wish. A very successful outcome of one such try is this. My dad and husband loved it .

Ingredients:

  • Idly Rice-1 cup
  • Raw rice-2 tbsp
  • Toor dhal-1/4 cup
  • Moong dhal-1/4 cup
  • Channa Dhal-1/4 cup
  • Coconut grated-1/4 cup
  • Red Chilly-3
  • Onion-1/2 cup chopped
  • Coriander leaves-1 tbsp finely chopped
  • Curry leaves-2 tbsp finely chopped
  • Hing-1/2 tbsp
  • Ginger- A small piece
  • Salt-To taste
  • Oil-To cook

Procedure:

  1. Wash and soak the rice and dhals together for minimum of 5 hours.
  2. Grind rice,dhals,red chilly,grated coconut,ginger with hing into a coarse paste. The batter has to be thick.So add water accordingly.
  3. Add salt and set it aside for half an hour.
  4. Before making dosa,mix onion,coriander and curry leaves and mix the batter well.
  5. Grease a dosa pan with oil and spread the batter to make adai.

My Observations:

If you wish to have a lighter dosa type adai, add idly rice:raw rice in the ratio of 1:1 and grind the batter slightly in pouring form.(Slightly thicker than dosa batter).

You can also skip adding coconut if you wish have the batter for usage beyond 2 hours.

Coconut chutney is the best combination.

But garlic chutney would be good from health point of view.

Cook by closing one side with a lid and then turning it second side,if you make thick adai.

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White Sooji(Rava) Dosa

This recipe was shared to me by my aunt. My aunt is an excellent cook and my uncle is an excellent critic.

Ingredients:

  • White Sooji-1 1/2 cups
  • Rice flour-1 cups
  • Maida-1/2 cup
  • Curd-3 cups
  • Salt-To taste
  • Onion,curry leaves,coriander leaves-1 cup(Finely chopped)
  • Cashew Nut-5
  • Oil-To cook

Procedure:

  1. Mix sooji in curd and set in aside for 2 hours.
  2. Sooji would have doubled in its quantity.Now add salt,maida,rice flour and mix it well with water to reach a pouring batter.
  3. Set it aside for few mins and add all chopped ingredients along with cashew.
  4. Grease a tava and spread the batter evenly to make dosa.

My Observations:

The ratio of sooji:rice flour:maida is 3:2:1.

The ratio of sooji:curd is 1:2.

The curd should be slightly sour.

Addition of water has to be done carefully because the dosa will break while turning if excess water is added.

Coconut chutney will be a great combo to this.

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Wheat Dosa

An easy instant dosa variety which can be prepared in a matter of 15 minutes.

Ingredients:

  • Wheat-1 cup
  • Onion-1/2 cup(Finely chopped)
  • Green Chilly-2
  • Salt-To taste
  • Oil-To cook
  1. Procedure:
  2. Add salt to water and mix it well.
  3. Add wheat flour slowly to this water and mix well.
  4. Add water and mix till you reach dosa batter constitency
  5. Add chopped onion and green chilly and mix well.
  6. Grease a dosa tava , spread the batter evenly to make a dosa.

My Observations:

The same procedure can be followed by adding the flour to left over dosa batter.

Adding a spoon of rice flour gives a crispy taste.

Coconut/tomato chutney makes a good combo.

Coriander leaves and curry leaves can also be chopped and added to enhance the flavour.

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Bottlegourd(Suraikai) Dosa

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Ingredients:

  • Medium size tender bottle gourd – 1
  • Boiled Rice(Idli/Dosa Rice) – 2 cup
  • Grated coconut– 1 cup
  • Red chilli – 6
  • Onion-Chopped
  • Curry leaves-Chopped
  • Coriander leaves-Chopped
  • Salt – as per taste
  • Oil – To cook

Procedure:

  1. Wash and soak rice for 3 hours.
  2. Peel and grate bottle gourd; do not squeeze out water (juice) from grated bottle gourd.
  3. Grind red chilly first and add grated coconut, soaked rice and grind it to a coarse paste by adding enough water.
  4. When the rice is ground to 3/4 th add grated bottle gourd n grind into a smooth paste. The consistency should be as that of dosa batter.
  5. Add salt,chopped onion,curry leaves and coriander leaves to the batter and mix well.
  6. Grease a dosa tava, pour a ladle of batter and spread it evenly
  7. Sprinkle some oil and cook both sides
  8. Serve it hot with coconut chutney.

My Observations:

Choose a fresh and soft bottle gourd.

Adding green chilly instead of red chilly will give a different colour and taste.

Cook one side by closing and turn the dosa and cook.

Cook it in slow flame.

Be careful in adding water.

Do not squeeze out the juice of bottle gourd.

Adding coconut is purely optional.

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Vendhaya(Fenugreek) Dosai

Vendhaya(Fenugreek) Dosai:

This is one of the softest dosas which can be made and also a very simple recipe.

Continue reading “Vendhaya(Fenugreek) Dosai”

Instant Tomato Dosa-No Fermentation Required

Tomato Dosa:
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Continue reading “Instant Tomato Dosa-No Fermentation Required”