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Other Types Of Dosas And Uttapam

Actually I have taken a couple of stabs of making uttapam, dosa and injera even by someone else instructions from their blog and it did not pan out like I wish that it fell apart as soon as it left the skillet or did not want to come together at all and then one day I watched a video of a brilliant man named Marcus Samulson who said I can do a quick injera by using yogurt in the batter so I can skip the fermentation. I applied this to not only my injera but also to my dosas and idlis too. I was amazed that It was succesful and I am more then happy for it to turn out this way. I have about several dosa recipes posted already.

They are Singoda (Water Chestnut) Dosa, Ragi Dosa (Millet Crepe), My Cornmeal Dosa and Drumstick Leaves Dosa The Easy Way. The latter if you want you can go ahead and mince some onion and add a few strands of grated vegetables of choice just as it is starting to cook or adding some cilantro if this tickles your fancy. Or make a standard dosa batter by using either quinoa or different dals with either rice or poha by soaking a cup of each overnight and then drain and reserve some of this liquid in another bowl and add this to the food processor and grind very well adding a tiny bit of soaking water as you go until you get a batter. If you are going to use bread then it is 4 slices of whole grain bread. Tear then grind to make bread crumbs then add some besan or any other type of dal flour with rice flour or cassava starch which will be 1/4 cup each. Also you can add 1 tbs of jaggery to poha or rice flour to make jaggery dosa as well. Another option is by adding 1/2 cup of cooked semiya and blend it in the food processor with 1/4 cup of rice flour but let semiya cool first before adding. You can also add 1/4 cup of rolled oatmeal to pulverize in a mini processor and soak equal amount of green moong ki dal and the next day grind this too and add the pulverized oatmeal to it to make oats and green moong ki dal dosa. Pulverized oatmeal can also be paired with all purpose unbleached flour or whole wheat flour better yet for oat and wheat dosas too. Oh and last but not least you can take 2 green platains to peel and throw in to the food processor and grind until smooth and add 1 handful of rice flour to make plantain dosa batter or better yet add 1/2 cup of plantain flour which can be bought from African food stores and add 1/4 cup of water or enough to make a lump free dosa batter. The choice is yours.

To this you gind in mortar and pestle 1 pinch each of black peppercorns, cumin seeds, mustard seeds and fenugreek seeds, add 1 pinch of hing, 2 curry leaves, Or you can totally disregard the soaking of the rice either white or brown and different dals and just use 1/4 cups each of just dal flour and rice flour, or you can swap this out for soaked poha and either buckwheat flour, millet flour, whole wheat flour, maida meaning white flour but I perfer all purpose unbleached flour instead or even sorgham flour. Add the ground masala, hing and curry leaves to all in a food processor. Some soaking liquid from the poha or just regular water if you are using dal flours with rice flour and 4 tbs of yogurt with either 1 pinch of eno or baking soda to make the batter light and bubbly. Mix very well and use this batter for making either dosa or uttapam. You can also soak or preferably cook the brown rice to make brown rice dosa too.

In a very hot cast iron on high heat if using cooking spray shut the stove off and spray the pan and turn the heat back on to high heat and spread the dosa batter like the size of a pancake. Cover to let it cook on one side until the edges turns brown and then shut the heat off and leave it covered for 2 minutes then slide to a plate. For Uttapam all you have to do is chop 1 green chili and other grated vegetables to your liking and a few strands works wonders. You can even add a few pieces of mixed frozen vegetables, corn and peas too as well as minced onion and garlic. I am going to tackle podi in a post hopefully and this dosa batter is a little thinner then idli. Add a little coconut oil around the edges and turn heat off and cover for 5 minutes then remove to plate. Repeat until batter is finnished.

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