Instant Set Dosa Recipe | How to make Instant Set Dosa Recipe | No ferment Sponge Dosa

Hi friends, Thank you all for visiting my website. Today's recipe is instant set dosa. To make set dosa we need to ferment the batter for at leat 8 to 10 hours, but to make instant set dosa recipe we need not ferment the batter. We can prepare instant set dosa in just half an hour time. This is the best set dosa recipe I made recently. This is an easy instant dosa recipe. Sometimes we may not get time to soak and ferment for set dosa batter. At that time we can use instant set dosa recipe. The measurements mentioning here makes 12 to 18 dosas, each 2 or 3 for 6 people. You can increase or decrease the quantities of ingredients according to your requirement.

You can click the links below for other instant breakfast recipes in the website:

Vegetable Omelette
Neer Dosa
Tomato Dosa
Maize Flour Dosa
All Flour Dosa
Rawa Dosa

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Instant Set Dosa Recipe | How to make Instant Set Dosa Recipe | No ferment Sponge Dosa
Author: Sailaja Angara
Preparation Time: 30 Mins
Cooking time: 5 Mins
Servings: 6 People

set dosa - easy instant dosa recipe -- no ferment sponge dosa for breakfast

Ingredients:

1 and 1/2 Cup Poha/Flatten Rice/Aval

3 Cups Sooji/Semolina/Upma Rawa

1 and 1/2 Cup Curd

Salt to Taste

1 Tsp Eno fruitsalt

Procedure:

1. In a large bowl take poha and sooji.
2. Mix them well and add curd.
3. Mix it well and soak this for half an hour.
4. After half an hour, grind all of them into a smooth batter.
5. While grinding add water as per the requirement.
6. Do not add more water. The batter should be like that of dosa batter.
7. It can be a bit thicker also.
8. Add salt and mix it well.
9. Just before making dosas add ENO fruitsalt. Mix it well.
10. Heat dosa pan, pour a laddlefull of batter.
11. Do not spread the dosa.
12. Allow this to cook for a minute.
13. Sprinkle a spoonfull of oil over the dosa.
14. Cook for a minute and flip set dosa.
15. Cook for another minute and serve it.
16. Serve hot instant set dosa with any spicy chutney.

Kobbari Karam Podi Recipe | How to make Kobbari Karam Podi | Coconut powder for idli dosa

Hi friends, Thank you all for visiting my website. Today's recipe is kobbari karam podi. I had been to my native place Nellore last month. My cousin's wife gave me this powder recipe. I liked it for the taste as well as we do not waste fresh coconut available during the festival season. Every time we cannot make sweets. And we even cannot keep it in the refrigerator for long. So to make the best use of the fresh coconut make kobbari karampodi and it can be stored as long as one month without spoiling the taste and freshness.
Serve this with hot piping rice and some oil over it. We can serve kobbari karam podi with idli or sprinkle a little kobbari karam podi all over dosa to get a different taste.

Check out for other podi recipes in the website here:
Curry Leaves Powder
Putnala Pappu Podi
Chutney Podi/Podi Chutney
Kandi Podi
Vellulli Karam

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Coconut Powder Recipe
Author: Sailaja Angara
Preparation Time: 20 Minutes
Cooking time: 15 Minutes
Servings: 100 Grams

Coconut Powder -- Serve it with hot rice, idli or dosa.

Ingredients:

1/2 Cup Fresh Coconut

1/4 Cup Chana Dal/Bengal Gram

1/2 Tbsp Urad Dal/Black Gram

5 to 7 Red Chillies

3 to 5 Garlic

Salt to Taste

Procedure:

1. Great coconut using grater and keep it aside.
2. Heat kadai and dry roast grated coconut till it turns into brown shade. Keep it aside.
3. Again in the same kadai, dry roast chana dal, urad dal and red chillies.
4. We can roast them separately or combine them roast them. But do not mix them with coconut.
5. Let them cool completley. Mainly coconut have to be cooled compeltely.
6. We can do it a day before also. Keep it in an air tight container.
7. Grind dals and red chillies to a fine powder.
8. Add salt and again grind it again.
9. Lastly add coconut and press pulse once or twice. We can make fine powder also.
10. Allow this to cool for five minutes, and can be kept in an airtight container.
11. Serve coconut powder with hot piping rice, idli or dosa.

Ginger Pickle Recipe | How to make Ginger Pickle | Allam Nilava Pachadi (అల్లం నిలవపచ్చడి)

Hi friends, Today's recipe is Ginger Pickle. This is the right season to get best and fresh ginger in the market. It is an easy ginger pickle recipe and can stay afresh for 3 months. Ginger pickle can be served with rice, idli or dosa alike. While serving the ginger pickle with idli or dosa add some water to make thin.
Some people fry the ginger and make pachadi, that is our choice. We can make pachadi and then cook it or vice verse. And also we can add dry red chillis in the place of chilli powder to get a different taste. If we adding dry red chillis we have to fry them too.

Check out the links below for more varities of pachadis to be served with idli and dosa:
Groundnut Chutney
Ava Perugu Pachadi
Coconut Chutney
Korivi Karam

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Ginger Pickle Recipe | How to make Ginger Pickle | Allam Nilavama Pachadi
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 30 Mins
Servings: 1/2 Kg Approx.

The best accompaniment for idli, dosa and rice as well.

Ingredients:

100 Grms Ginger

100 Grms Tamarind

100 Grms Red Chilli Powder

150 Grms Jaggery

Salt to Taste

1 Tsp Fenugreek Powder

5 Tbsp Oil

1 Tbsp Mustard Seeds

1 Tbsp Black Gram

1 Tbsp Asafoetida

2 Red Chillis

Procedure:

1. Wash the ginger thoroughly under running water.
2. Peel the skin and again clean it.
3. Dry the ginger on a clean cloth under the shade for at least 4 to 6 hours.
4. Clean tamarind, by removing all the seeds (if any) and remove the twigs present in it too.
5. Boil 1/2 cup water, switch off the flame and soak tamarind for at least 15 mins.
6. Chop the ginger.
7. Finely chop jaggery.
8. In a blender jar add ginger, salt to taste, jaggery and red chilli powder.
9. Blend it to make fine paste.
10. Add soaked tamarind and again grind it to make smooth paste.
11. Add 1/2 cup water if needed.
12. Heat oil in a thick bottom kadai, add mustard seeds and black gram.
13. Fry them till the dal turn light golden colour.
14. Add asafoetida and red chillis.
15. Add the grounded pachadi and mix it well.
16. Allow the ginger pickle to cook for 5 mins or till the ginger pickle absorbs all the oil.
17. Once done transfer the allam pachadi to another clean and dry bowl.
18. So that the pachadi won't burn.
19. Allow this to cool completely and store in a clean and dry air tight container.
20. This can be stored for 2 to 3 months.
21. Serve ginger pickle with hot piping rice, idli or dosa.

Chutney Podi Recipe | How to make Chutney Podi (Podi Chutney)

Hi friends, Today's recipe is chutney podi or podi chutney. Chutney podi or podi chutney is an interesting side dish for idli and dosa. We can even serve it with hot piping rice and a spoonful of ghee. My kids make fun of the name of this dish as it is powder but it is called Podi Chutney or chutney podi. Podi means powder, but chutney is a thick paste like substance. How can a dish have both names, chutney and podi. It is a powder with little sweet and tangy flavor. My mother is an expert in making chutney podi recipe. She only taught me the procedure of making chutney podi recipe. And I am still following. Podi chutney recipe takes a little longer time to make, but very interesting.

You can check out for other interesting podi collection from my cook book here.
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Chutney Podi Recipe | How to make Chutney Podi (Podi Chutney)
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 30 Mins
Servings: 6 people

A best accompaniment for idli, dosa and hot piping rice.

Ingredients:

1 Cup Black Gram/Urad Dal

1 Cup Bengal Gram/Chana

1 Cup Dry Coconut grated

15 to 20 Red Chillis

1/2 Cup Tamarind

1 Cup Jaggery

2 Tbsp Ghee

1 Tbsp Mustard Seeds

1 Tbsp Cumin Seeds

1 Tbsp Chana Dal

1 Tbsp Urad Dal

1 Red Chilli

Procedure:

1. Grate dry coconut. Make 1 cup of it.
2. Cut or scrape jaggery. Make 1 cup of it.
3. Make small pieces of tamarind strips. Make 1/2 cup of it.
4. Dry roast black gram till it turns into light brown color. Keep it a side.
5. Roast bengal gram till light brown shade and keep it aside.
6. Roast red chillies and dry coconut.
7. Keep them aside separately, do not mix them with the above roasted dals.
8. Dry roast tamarind till the mosture in it goes off.
9. Allow them to cool.
10. Grind black gram and bengal gram to fine powder.
11. Sieve them to get fine powder.
12. Take small portion of the above powder add dry coconut and again grind it.
13. Mix it with the above powder.
14. Again take small portion of it, add red chillies and grind it.
15. Mix it with the rest of the above powder.
16. Take small portion of it, add tamarind and grind it.
17. Mix it with rest of the powder. Take small portion from it and add jaggery and grind it.
18. Mix it with the rest of the powder. Mix well. Add salt to it.
19. Heat ghee in a kadai, add mustard seeds, cumin seeds and red chillies. Once they start splutter add it to the above powder and mix well.
20. Once mixed properly the powder can be stored in an airtight container for a month.
21. Serve chutney podi or podi chutney with hot piping rice and a spoonful of ghee. Or we can sprinkle chutney podi or podi chutney on idli or dosa to get a nice flavourful taste.

Raw Mango Sesame Seeds Pachadi Recipe | Mamidikaya Nuvvula Pachadi | How to make Raw Mango Sesame Seeds Pachadi

Hi friends, Thank you all for visiting my website. Today's recipe is Raw Mango Sesame Seeds pachadi. The raw mango sesame seeds chutney for rice is easy to make and very tasty. We make raw mango and sesame seeds chutneys separately. When we make sesame seeds pachadi we use tamarind to get a little sour taste. In the place of tamarind we use raw mango during the raw mango season. the raw mango sesame seeds chuntey is a good accompaniment for rice and roti. Actually these is no cooking part in raw mango sesame seeds chutney recipe, only grinding is involved in it.

You can check out some other sesame seeds recipes in the website like.
Til Ladoo
Til Chikki
Sesame Seeds Powder
As well as you can check out some interesting recipes with raw mangoes in the website like:
Mango chutney
Magaya
Avakaya
Raw Mango rasam

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Enter Recipe Title Here
Author: Author name here
Preparation Time: 5 Mins
Cooking time: Nil
Servings: 6 people

Raw Mango Sesame Seeds pachadi recipe for hot piping rice.

Ingredients:

1 Raw Mango

1/2 Cup Sesame Seeds

8 to 10 Green Chillis

Salt to Taste

10 to 14 Garlic

2 Tbsp Oil

1 Tsp Mustard Seeds

1 Tsp Cumin Seeds

1 Red Chilli

1 Tsp Asafoetida

5 to 6 Curry Leaves

Procedure:

1. Peel the skin of mango and cut into pieces.
2. In a blender jar add sesame seeds, salt, garlic and green chillis.
3. Add some of raw mango pieces.
4. Blend them to make a smooth pachadi.
5. Add water as per the requirement.
6. Heat oil in a kadai, add mustard seeds, cumin seeds, red chillis and asafoetida.
7. Add curry leaves too. Allow them to splutter.
8. Once they start spluttering add this tadka to the above ground pachadi.
9. Serve raw mango sesame seeds pachadi recipe with hot piping rice and a drop of ghee.