Corn Dosa

Ingredients:

Corn Kernels	1 cup
Parboiled Rice / Idly Rice	2 cups
Black Gram Dal / Urad Dal	2 tbs
Salt	To taste

Procedure:

1. Clean and wash the corn kernels and keep it aside. (If fresh corn is not available, use dry corn kernels, but soak them for 5 hrs in warm water).

2. Wash the rice and urad dal. Soak them together for 3 hrs.

3. Grind the rice to half ground level and then add the corn kernels. Add a little water and salt. Make it to dosa batter consistency.

4. Cover the batter and keep it aside for 4-5 hrs for fermentation.

5. After fermentation, heat the tawa and pour one ladle full of batter into a thick circular shape.

6. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color.

7. Remove the dosa, when it is golden on both sides.

This is a recipe I have learnt from my Grandma.

Note: Both the dosa batter and dosa would be yellow in color.

Serve hot with Carrot Chutney or Ginger Chutney. I have link this to Aipi's and Priya's Bookmarked Recipes....

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Mashed Greengram / Pachaipayir Masiyal

Ingredients:

Greengram	1 cup
Water	2½ cup
Oil	2 tbs
Sambar Onion	½ cup
Mustard Seeds	1 tbs
Urad Dal	1 tbs
Cumin Seeds	2 tbs
Coriander Seeds	1 tbs
Curry Leaves	2 spring
Red Chilly	4
Tomato	1 small
Garlic	4 pods
Turmeric Powder	½ tbs
Salt	To taste
Coriander Leaves	Garnish

Procedure:

1. Clean and fry the Greengram without oil. Then wash them thoroughly.

2. Pressure cook the dal with few drops of oil, turmeric powder and water for 7 mins in medium flame.

3. Heat the oil in a pan, add mustard seeds. When the seeds start popping add urad dal, cumin seeds, coriander seeds, curry leaves, garlic pods and red chillies.

4. Saute for 2 mins and then add the chopped onion and sauté again till the onion becomes golden brown.

5. Then add the mashed tomato and fry for 2 mins.

6. Now add the cooked dal and salt. Stir well and then cook for 5 mins.

7. Beat the dal with hand beater.

8. Garnish with coriander leaves.

Serve hot with plain rice.

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Keerai Masiyal / Mashed Greens

Ingredients:

Keerai / Greens	1 cup
Cumin Seeds	2 tbs
Green Chilly	2
Salt	To Taste
Sambar Onion	½ cup
Coconut Oil	2 tsb

Procedure:

1. Clean and wash the keerai. Then separate leaves from the big stem.

[Remember not to use Drumstick / Mungaikeerai ]

2. Take a pan, and heat ¼ cup of water.

3. When water starts boiling, add the keerai and green chilly [don’t cut]. Then close the lid of the pan.

4. Stir occasionally and cook for 5-7 mins.

5. Allow it to cool down.

6. Mash it with hand beater or blender.

7. Then add raw cumin seeds, raw chopped onion and salt.

8. Again slightly mash them.

9. Finally add coconut oil and mix well.

Note :

1. Wash the keerai before cutting it.

2. Wash it atleast 3 -4 hrs before cutting it.

This goes well with plain rice. This is one of the recipes of my Grandma.

For more Mashed items go here.

I have like this recipe to Aipi's Book Marked Recipe event.

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Mashed Cowpeas/ Thatta payir / Karamani Masiyal

Ingredients:

Cowpeas / Thattaipayaru/ Karamani	1 cup
Water	2½ cup
Oil	2 tbs
Sambar Onion	½ cup
Mustard Seeds	1 tbs
Urad Dal	1 tbs
Cumin Seeds	2 tbs
Coriander Seeds	1 tbs
Curry Leaves	2 spring
Red Chilly	4
Tomato	1 small
Salt	To taste
Coriander Leaves	Garnish

Procedure:

1. Clean and wash the cowpeas thoroughly.

2. Pressure cook the dal with few drops of oil and water for 10 mins in medium flame.

3. Heat the oil in a pan, add mustard seeds. When the seeds start popping add urad dal, cumin seeds, coriander seeds, curry leaves and red chillies.

4. Saute for 2 mins and then add chopped onion and sauté again till onion becomes golden brown.

5. Then add the mashed tomato and fry for 2 mins.

6. Now add the cooked dal and salt. Stir well and then cook for 5 mins.

7. Beat the dal with hand beater.

8. Garnish with coriander leaves.

Serve hot with plain rice.

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Sorughum/While Cholam / Jowar Dosa | Jowar Recipes

Jowar/ Sorshum/Cholam

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Chola Dosai Maavu / Jowar Batter

Ingredients:

Jowar / White Cholam/Sorghum	2 cup
Parboiled Rice / Idly Rice	1 cup
Black Gram Dal / Urad Dal	¾ cup
Salt	To taste

Procedure:

1. Wash the Jowar thoroughly and soak for 8 hrs.

2. Wash the rice and urad dal, soak them separately for 3 hrs.

3. Grind the dal to a fine thick paste.

4. Grind the rice to half ground level and then add Cholam.

5. Mix both pastes together with salt.

6. Add a little water if necessary.

7. Cover the batter and keep aside for 8 hrs for fermentation.

8. After fermentation, heat the tawa and pour one ladle full of batter to a thick circular shape.

9. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden colour.

10. Remove the dosa, when it is golden on both sides.

Serve hot with tomato kulambu or ginger chutney.

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Bottle Gourd Dosa/Suraikai Dosai

Ingredients:

Parboiled Rice (Idly Rice)	1 cup
Bottle Gourd	1 small
Green Chilly	2
Curry Leaves	S spring
Corainder Leaves	½ bunch
Sambar Onion	¼ cup
Cummin Seeds	2 tbs
Salt	To taste

Procedure:

1. Wash and soak the rice for 3 hours.

2. Drain the water and grind the rice coarsely in a blender with green chillies,curry leaves and coriander leaves.

3. Peel the skin of the bottle gourd and take out the seeds.Now add the chopped bottle gourd and salt.

4. Make these into a fine paste .

5. Before taking the paste out of the grinder, add Onion and Cummin Seeds and grind it for only a single round.

6. Heat the tawa and pour one ladle full of batter to a thick circular shape.

7. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden colour.

8. Remove the dosa, when it is golden on both sides.

9. Serve hot with coconut chutney.

10. You can make dosa immediately, no need for fermenting.

11. Serve hot with coconut chutney or kara chutney.

Hint: Bottle gourd is valuable remedy for urinary disorders.It is a useful supplement for constipation and digestive disorders. Bottle gourd is rich in minerals, iron, protein and fiber.Those who diet should avoid coconut chutney..

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Mashed Horse Gram / Kollu Paruppu Masiyal

Ingredients:

Horse Gram Dal (Kollu Paruppu)	1 cup
Water	3 cup
Vegetable oil	2 tbs
Mustard Seeds	½ tbs
Urad dal	¼ tbs
Coriander Seeds	1 tbs
Cummin Seeds	1 tbs
Curry Leaves	2 spring
Sambar onion	½ cup
Red Chilly	4
Tomato	1 (small)
Salt	To taste
Coriander Leaves	Garnish

Procedure:

1. Soak Horse Gram Dal overnight (or minimum 5 hrs ), as it takes more time to cook.

2. Add few drops of oil and 3 cups of water. Pressure cook for 6 to 7 whistle. Keep it aside.

3. If you want to make Horse Gram Rasam then drain the water from the dal.

4. Heat the oil in a pan, and add mustard seeds. When the seeds start popping. add urad dal, coriander seeds, cumin seeds, curry leaves, red chillies (cut into 2) and chopped onion, fry till the onion becomes golden brown. Then add sliced tomato and fry for 2 mins.

5. Now add dal and salt and stir. Bring to boil for 5 mins.

6. Beat the dal with hand beater till smooth.

7. Garnish with coriander leaves.

8. Serve hot with plain rice.

Hint: ‘Horse Gram’ is called Kollu in Kongu Tamil. Horse gram is the main ingredient in the staple meal for Horses. It gives strength and energy for the Horses. Kollu is also a Cholestrol reducing agent and is a good diet food.

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