Vegetable Podi Dosai

    I am a huge huge fan of all Dosai varieties. Being a dosai lover, mostly love to have decor dosai !?! Wondering what it is ?! Nothing complicated. Decor dosai means, egg dosai, podi dosai, onion dosai etc. In that way, past few month i got addicted with homemade idly podi, so thought of using it in dosai on top of some simple veggies like carrot, capsicum and onion. Now its for your view.

ALL YOU NEED:

Black Urad Dhall Batter	1 cup
Mixed Vegetables	1 cup
Idly Podi	1 spoon
Oil	1 spoon

METHOD:
     Heat dosai tawa by greasing a spoon of oil. Now pour a ladle of black urad dhall batter and spread evenly. Now add mixed veggies (i used carrot, onion and capsicum) evenly and add a spoon of idly podi too. Pour a spoon of oil around the walls of dosai. Toss it on both sides until it gets cooked. Serve hot with chutney.

Note: You can use normal dosa batter too.

♬ Sangeetha♡Nambi ♬

Black Urad Dhall spicy rice

     Recently i got some recipes using "Black Urad dhall" from my friend. As you all know, already have tried a dosa recipe which you can find HERE. Since i got some left over uncooked dhall, thought of trying another recipe which is slightly far away different from the original recipe. I never thought it will taste good and more over my lil was enjoyed with onion raitha. Here comes the recipe for you !

ALL YOU NEED:

Rice	1 cup
Black Urad Dhall	1/4 cup
Chopped Onion	1 No.
Chopped Tomato	1 No.
Ginger Garlic Paste	1 1/2 spoon
Turmeric Powder	Pinch
Green Chilly	3 Nos.
Fennel Seeds	1 spoon
Mustard	1/2 spoon
Ghee	2 spoons
Salt	To taste

METHOD:
     Soak rice and black urad dhall for 1 or 2 hours (make sure, skin of dhall SHOULD NOT come out). Heat a spoon of oil in a pressure, add mustard, once splutters, add chopped onion, slited green chilly, fennel seeds, saute it for a while. Now add ginger garlic paste, once done, add tomato, give hard sauting until oil oozes out. Now add 2 cups of water, add required salt. Stir it. Pressure cook it as your pressure. I kept it for 10 mins in simmer after a whistle. After pressure gets released serve hot with raitha.
♬ Sangeetha♡Nambi ♬

Black urad dhall dosai

     In general my all time favorite and savior recipe will be NORMAL, REGULAR dosai. Eventhough its my favorite, one point of time, am totally bored of usual one. Suddenly i got a many variants of dosai recipe from one of my friend. She got many and many varieties like ragi dosai, black urad dhall dosai, green gram dosai etc etc.
    Being a food blogger, do you think will i leave those versions ???!!! NOWAY!!! Asusual i looted the method from her :P Here comes my tried and tasted(ing) recipe....

ALL YOU NEED:

Idly rice	3/4 cup
Whole black urad dhall	1 cup
Fenugreek	1 tbsp
Salt	To taste

METHOD:
     Soak black urad dhall + fenugreek and idly rice separately for 4 hours. Now wash it well and grind separately by adding required salt and water, as we do it for usual dosai batter. Allow it to get fermented and prepare the dosa by adding generous sessame oil and serve crispy dosa with coriander chutney !

Note: Dont soak black urad dhall for longtime as the skin will come off. In 4 hrs time, black urad dhall will not be fully soaked, but still you can grind it to a fine paste.

♬ Sangeetha♡Nambi ♬