Puffed Rice Dosa – Soft,Sponge Dosa Recipe

I must thank my reader Suchi Vasan for sharing this super soft,spongy dosa recipe.When she told me about the ingredients of this dosa,i just couldn’t believe it.Its just a two ingredient recipe and that too a dosa without urad dal.Puffed rice ( Arisi pori in Tamil,Mandakki in Kannada,Murmura/bhel in Hindi,Borugula in Telugu) is the star ingredient for this recipe.As i haven’t tried any puffed rice recipes other than Kara pori,I got tempted to try this dosa & tried it on the same day.This dosa is not an instant version.Its batter needs to be fermented really well to enjoy its best taste.As Suchi said,dosas came out very well,very soft and spongy with lots of holes in it.I usually make sponge dosa adding poha/aval & methi seeds.But this recipe does magic just with the puffed rice.You can grind the batter easily in a mixie.With garlic chutney as side dish,it tasted great!! I will share the recipe for garlic chutney tomorrow.Now lets see how to make this soft,sponge dosa using puffed rice/arisi pori.
Check out my
Beach style Kara Pori
 Bhel Puri
Garlic flavored Kara Pori

Here is the LINK for Garlic chutney you see in the picture :)

Puffed rice dosa

How to make soft,spongy dosa using puffed rice - Yummy breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: 8 nos

Prep time: 20Hours

Cook time: 3 Minutes

Total time: 20H3Minutes

INGREDIENTS

1 cup = 200 ml Puffed rice - 2 cups Raw rice - 1 cup ( Use good quality sona masoori rice) Salt & water - as needed

METHOD

Wash the rice and soak in a bowl.Wash the puffed rice and soak in another bowl.(You can soak both together too).Let the rice soak for 2 hours. After 2 hours,take the soaked puffed rice,squeeze it well and take in a big mixie jar.Grind it to a smooth paste adding less water.No need to remove the batter.Now drain the soaked rice and add to the same mixie jar. Grind to a smooth paste adding required water and salt. Transfer the batter to a vessel and mix with your hands to aid fermentation.Allow the batter to ferment for minimum 15 hours and maximum a day.The next morning batter would be raised slightly.Mix the batter well.Proper fermentation of  batter is very important for this dosa. Heat a dosa pan and pour a ladleful of batter.Do not spread the dosa.It will spread automatically.Make it like thick uthappam.Drizzle a tsp of oil around the dosa and cover the dosa with a lid.Let it cook in medium flame for 2 minutes.Open the lid and remove the dosa.You will see the dosa with full of holes and it looks spongy.Serve hot with chutney.I made this spicy Garlic chutney as suggested by Suchi.I will share its recipe tomorrow.Serve & eat hot to know its best taste !!

Note

You should use good quality raw rice for making this dosa Batter should be fermented well.So see to it. You can either cover n cook the dosa without flipping OR cook like utappam by flipping it.

Try this easy puffed rice dosa for your breakfast and enjoy !!

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Bharwan Bhindi Recipe - Stuffed Okra Fry

I love to try fry recipes with stuffed vegetables.Usually i made Stuffed brinjals like this.But its purely of South Indian style.So i was looking for a typical North Indian style stuffed vegetable fry recipe.This morning I came across Bharwan( meaning stuffed in English) bhindi i.e stuffed Okra masala fry in my favorite Vahrehvah Vahchef’s youtube video. The recipe for masala was so simple with besan & less oil.Its a no onion no garlic Jain recipe and it looked mouth watering too.So without any second thought,i went for this recipe by making some small changes as per my family’s taste buds.It came out really well and got thumbsup from Sendhil.As the chef says,the masala used in this recipe can be used to make Bharwa Shimla mirchi, Bharwan Karela and even stuffed tindora.And this stuffed bhindi fry would be a great side dish for roti/chapathi , simple Veg pulao or any paratha. But i loved to have it as a snack.Lets see how to cook bharwa bhindi recipe with step by step pictures.

Bharwan Bhindi Recipe / Stuffed Okra fry

How to make Bharwan Bhindi fry - stuffed okra fry recipe for rice & roti

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Bhindi/Okra/Lady's finger - 15 nos ( medium sized) Water - to sprinkle on okra while cooking For stuffing Cooking oil - 1.5 tbsp Cumin seeds/Jeera - 1/2 tsp Sambar powder - 3 tbsp Besan flour - 2 tbsp Aamchur powder - 2 tsp Cumin powder - 1/2 tsp Garam masala powder - 1 tsp Dessicated coconut/dry coconut -1 tbsp ( optional) Turmeric powder - 1/4 tsp Chat masala - 1/4 tsp (optional) Sugar - 1/2 tsp Salt - as needed Lemon jucie - as needed Coriander leaves - to garnish

METHOD

Wash and pat dry the okra in a cloth.Chop the head portion and slit the middle part of okra.Keep aside ( Refer Pics) In a bowl,take all the spice powders,besan flour,salt & sugar.Mix well.Add lemon juice and water to make a thick paste.Masala for stuffing is ready. Stuff the bhindi with the masala and reserve the remaining masala if any. Heat oil in a kadai and when it gets heated , add cumin seeds and arrange the stuffed okra/lady’s finger by keeping the slitted part facing upwards.If  the masala part faces down,masala may ooze out in oil.So keep it upwards.Keep the flame completely low.Sprinkle some water all over the okra and close it with a lid. When the bottom part is sauteed well to golden brown color,flip the okra and fry the masala for sometime.Sprinkle some water and close it with a lid.Keep the flame low.Okra will be cooked well and soft with a nice smell.Sprinkle some lemon juice and garnish with coriander leaves.Switch off the flame and serve hot with rice,pulao,roti !

Note

• Check the taste of masala before you stuff in the okra.Adjust salt & spices.
• You can use the same masala to stuff in tindora,brinjal,karela/bittergourd and even capsicum.
• I found some recipes with peanut powder and dessicated coconut. But i don't think its a typical North Indian style.
• If you want to add garlic and onion,add chopped garlic along with cumin seeds in oil.Then add the stuffed okra.After the okra is cooked well,add the thick onion slices,saute well and serve.

 

Easy,yummy suffed okra masala fry is ready to serve with pulao & roti !

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Avarekalu Huli Recipe – Field Beans Gravy–Karnataka Recipes

Avarekalu(Cow pea/field beans/Lilva beans in English,Mochai in Tamil) season is around in many parts of Karnataka.In Bangalore,every year during december-Janurary Avarekalu Mela is conducted in Food street,V V puram.Recently when i met my School moms friends,Tara was telling me about the varieties of avarekalu dishes she tasted in Avarekalu Mela.I got tempted to try some recipes with it and post here.Last year during this time,i shared Hitkidabele Avarekalu saaru and Avarekalu Pulao recipes.So this year i tried a yummy Avarekalu Huli recipe and Avarekalu dry palya  for rice by getting the recipes from my friend Megha.She shared her mom’s recipe which was very different from the ones i saw in various blogs.So i tried it & came out really well.We loved this gravy with rice.It was tasting more like Arachuvitta Vathakuzhambu.I used less oil than what Megha suggested.Still it was very tasty.Ok,Lets see how to prepare Karnataka style Avarekalu Huli.

Avarekalu Huli Recipe

Avarekalu Huli Recipe - Gravy for rice adding field beans

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

INGREDIENTS

Avarekalu with skin / Field beans - 1/2 cup Potato - 1 no Brinjal - 1 no Big onion – 1 no Garlic bulb – 1 whole ( with 15 cloves) Salt & water - as needed To grind Tamarind - A big gooseberry size Grated coconut – 1 tbsp Red chilli powder – 1 tbsp Dhania powder - 2 tsp Turmeric powder - 1/8 tsp Coriander leaves - 1 sprig ( optional) To temper Cooking oil or gingely oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds/Jeera - 1/4 tsp Urad dal - 1/2 tsp Curry leaves - few

METHOD

Wash and keep the avarekalu.Wash and peel the skin of potato.Chop into 4 big pieces.Wash and cut brinjal into chunks. Pressure cook avarekalu,chopped brinjal & Peeled,chopped potato adding required water & salt.Set aside. Soak tamarind in a cup of water.Brush the onion with oil.Burn the whole onion(with skin) over direct flame.Use a tong & hold the onion.Roast it all the sides in low to medium flame.When the skin of onion turns black,remove & let it cool.Similarly roast the greased whole garlic bulb on all sides till its skin turns black.( Refer Notes for variations) Peel the outer skin of garlic & onion. Grind it to a smooth paste adding soaked tamarind, coconut,chilli powder,turmeric powder,dhania powder and coriander leaves.Mix this paste with the cooked avarekalu,potato & brinjal pieces. Check for consistency  & taste and add some water  or chilli powder,dhania powder if needed. Let the gravy boil for few minutes.Gravy will thicken as it boils.Switch off the flame & temper mustard seeds,cumin,urad dal & curry leaves.Add to gravy and mix well. Enjoy !

Note

Adjust the quantity of chilli powder & dhania powder as per your taste. This gravy is meant to be thick.If you want to make it slightly thin,add little water. If you don’t want to burn the onion & garlic,Just chop them and saute in a tbsp of oil. You can also replace red chilli + dhania powder with 1 tbsp of sambar powder.

Try this yummy avarekalu huli saaru recipe for rice & enjoy !!

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Chickpea Avocado Bites with Sun-Dried Tomatoes

I adore little bites and these filling little appetizers could surely be a meal without any other adornments — at least for me! I don't eat eggs any longer, but the creaminess and taste of this concoction could easily remind one of a deviled egg filling. In this case, I served this on crusty bread. Tart and tangy with a hint of heat, you really could just eat this by the spoonful. It's that good.

Chickpea Avocado Bites with Sun-Dried Tomatoes

Recipe by Lisa Turner Published on January 26, 2016 Creamy, tangy and tart chickpea and avocado "deviled eggs" Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 1/2 cup sun-dried tomatoes 2 shallots, finely chopped 4 teaspoons rice vinegar or white wine vinegar 2 tablespoons olive oil 2 teaspoons sriracha or other hot sauce 1 avocado, chopped 1 1/2 tablespoons nutritional yeast 2 teaspoon Dijon mustard 1/2 teaspoon sea salt, or to taste To serve: 1 baguette, cut into 1/2 inch slices fresh chopped chives paprika Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then ransfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover and simmer until tender — 1 to 1 1/2 hours. Drain and transfer to a food processor. Meanwhile, soak the sun-dried tomatoes in 1 cup of hot water for 30 to 60 minutes. Drain, reserving the soaking water, and chop. Add the sun-dried tomatoes, shallots, vinegar, olive oil, avocado, nutritional yeast, mustard and salt to the food processor. Process until smooth, adding some of the reserved sun-dried tomato soaking water as necessary. You want a smooth and creamy consistency. To serve, spoon some of the chickpea avocado mixture onto each piece of bread. Garnish with fresh chopped chives and a sprinkle of paprika. Serve and enjoy. Makes 15 to 18 appetizers

Other appetizers to enjoy from Lisa's Kitchen:
Baked Mini Vegetable Chickpea Samosas
Coleslaw Bites with Jalapeño Dip
Baked Quinoa Falafel Bites
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

Sorakkai Dosa / Bottle Gourd Dosa Recipe–Sorakkai Recipes

Usually i make Kootu with sorakkai(Suraikai,sorekai in tamil,sorakaya in telugu,Lauki in Hindi,Bottle gourd in English).But this time for a change i tried dosa with bottle gourd as suggested by my MIL.She usually adds it while grinding rice flour dosa/verum arisi dosa or in paruppu adai to make the dosa very soft.But i added some spices along with rice & bottle gourd to make a spicy,flavorful dosa like adai.My friend Shalini used to tell me about her Karam dosa recipe.So i just used those spices for grinding this batter.It came out very well with a nice color as i expected.With coconut chutney as side dish,we loved it a lot.I was very happy that i could make a spicy,yummy,flavorful dosa variety adding a healthy vegetable.Friends,if you buy bottle gourd/Sorakkai,don’t forget to try this dosa.You can enjoy it for your breakfast and dinner as well.Ok,lets see how to make bottle gourd dosa with step by step pictures.
Here is my Sorakkai Kootu Recipe – 2 versions,check it out !

Sorakkai Dosa/Bottle gourd dosa Recipe

Spicy,soft dosa made of bottle gourd.

Cuisine: Indian

Category: Breakfast

Serves: 15nos

Prep time: 120 Minutes + Fermentation

Cook time: 5 Minutes

Total time: 125 Minutes

INGREDIENTS

1 cup = 200ml Idli rice - 2 cups Sorakkai/Botlle gourd - 1 cup (chopped) Red chilli - 8 nos ( I used Byadge chilli to get bright red color) Ginger - 2 inch piece Cumin seeds/Jeera - 2 tsp Hing/asafetida - 1/4 tsp Salt & water - as needed

METHOD

Wash and cut the bottle gourd.Scrape the outer skin and discard it.Now slit the bottle gourd into two pieces and remove the central soft,spongy part.Discard it.Chop the remaining bottle gourd into pieces and add to batter. Wash and soak the idli rice for 2 hours.After 2 hours,take the big mixie jar and add the  chopped bottle gourd flesh part,red chillies,cumin seeds,hing and ginger piece.Grind it to a  smooth paste.Now add the rice draining the soaked water and required salt & water.Grind it to a smooth paste. Transfer the batter to a bowl and let it ferment for 8 hours or over night. The next morning,mix the batter well and add some water if its very thick.Heat dosa pan and pour a ladleful of batter.Spread it thin and drizzle a tsp of oil around the dosa.Cook the dosa in medium flame and flip the other side.Cook for few minutes and remove.Serve hot with coconut chutney. Enjoy !

Note

If you don’t want to flip the dosa,cover & cook the dosa for few minutes,fold it and serve. I used byadge chillies to get more color and less spicy taste.Please adjust the quantity of chillies as per your need. If you wish to make this dosa as thick adai adding lentils,soak 1/4 cup of toor dal and 1/4 cup of chana dal with rice and grind the batter.

Enjoy this yummy,colorful,healthy bottle gourd dosa with coconut chutney & Idli podi !!

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Eggless Chocolate Cake Recipe – Moist & Spongy

Last month I tried this eggless,super soft,moist & spongy basic Chocolate cake recipe for my FIL’s birthday.I wanted to share this as my new year’s post but i couldn’t do it.This post was lying in my drafts.As i am out of station,i thought of sharing this post today. I tried to do icing/frosting for the cake but it was not good.I must learn to do it perfect.But the cake base was a super hit at home.I have tried eggless chocolate cake with condensed milk for my black forest cake recipe.So i was looking for a recipe without condensed milk & butter.I came across this recipe Sharmis blog,made a small change and tried it.It came out very well.I have baked this cake so many times for Raksha’s school Christmas & New year party but without icing.I just made a simple decoration by drizzling some Hershey’s chocolate syrup and sprinkled some sugar balls. All her friends loved the cake and asked her whether your mom is a chef.This was the best complement i’ve ever received for my baking.And now i am happily sharing this fool proof recipe with you all.Try it for your family and take the credits.Ok,lets see how to make this eggless,spongy,moist chocolate cake recipe using oil.If you wish to try this cake using pressure cooker,please refer THIS POST for the baking procedure.

Eggless Chocolate cake recipe

Eggless Chocolate cake recipe - Moist,soft and spongy

Cuisine: Indian

Category: Eggless baking

Serves: 10-12 pieces

Prep time: 10 Minutes

Cook time: 35 Minutes

Total time: 45 Minutes

INGREDIENTS

1 cup = 250 ml All purpose flour/maida - 1.5 cups Cocoa powder - 3 tbsp Baking soda - 1 tsp Baking powder - 1/8 tsp Salt - a pinch Granulated Sugar - 1 cup Chocolate Chips - 2 tbsp Water - 1/2 cup (125ml) Boiled milk - 1/2 cup ( at room temp) ( Vegan use 1 cup of water instead of milk) Vanilla essence - 1/2 tbsp Lemon juice or White Vinegar - 1 tbsp Oil - 1/4 cup (60 ml)

METHOD

Sieve and mix the dry ingredients ( Maida,baking soda,baking powder,salt and cocoa powder).Keep aside.Take the wet ingredients ( oil,water,milk,vanilla essence,vinegar) and mix well.Add sugar and stir well to dissolve it. To this,add the sieved maida mixture.Make a smooth batter using a whisk.Make sure there are no lumps and sugar is dissolved properly.Grease a baking tray with butter and sprinkle maida all over it OR line the baking pan with butter paper. The consistency of batter should be thin and falls like a thin ribbon.Lastly add the chocolate chips and mix well. Pour the batter and keep it ready.Pre heat the oven in convection mode at 180c and keep the baking pan inside the oven.Let it bake for 30-35 minutes.Remove and check it with the back of spoon or tooth pick.If it comes out clean,cake is done else bake for 5 more minutes.Let the cake cool down for 15 minutes.Invert the cake and remove it in a plate.You can do icing & decorate the cake as you wish Or simply drizzle some chocolate syrup and sprinkle sugar balls.Serve & Enjoy !

Note

I used milk & water in equal quantity but the original recipe used only water.So Vegans can replace milk with water. If you trying this cake for the first time,you can just half the measures given here and try it. If you wish to try this cake in pressure cooker,do refer THIS POST for the procedure.

Try this easy,yummy eggless chocolate cake at home.You will love it !!

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Very good recipes Tags: eggless chocolate cake recipe, eggless chocolate cake, eggless basic chocolate cake, easy eggless chocolate cake recipes, eggless cake recipes, eggless baking, eggless chocolate cake recipe moist, eggless chocolate cake without condensed milk