Tuesday, November 28, 2006

Set dosa and Sagu

Set dosa(Pancakes) as the name itself, in restaurants is served with set of 3 or 4 dosas. There was a canteen near our college and that was the first time I remember having this type of dosa. This kind of dosa is usually served with sagu, kurma along with coconut chuteny.

Set dosas are much more softer than regular dosa we make at home. Ingredients used here along with rice and urad dal is avalakki/aval/poha. This give the soft texture to dosa.

Quantity I used for making dosa
  • Rice - 2 cups (regular or brown rice can be used)
  • Urad dal - 1cup
  • Poha - 1 cup
  • Channa dal - 2 tsp
  • Methi/fenugreek seeds - 1/2 tsp.

Soak all together for alteast 8 hours and grind it to smooth batter adding water. After grinding add little salt and close lid and keep for fermenting for 8 more hours or untill it double its volume. When the batter is ready heat the skillet to medium high heat. Add little oil and wipe with a paper towel or peice of cloth.

Put a ladle full of batter on to the skillet. Do not spread too much. Add little oil around the edges to get crispier dosas. Leave it for minute or so and then, filp over and leave it for few seconds. Then transfer to a plate.

Make like 3-4 dosas and serve with your favorite side dish. I have made Vegetable sagu for dosas.

Recipe for Vegetable Sagu
Vegetables I used : Onions, tomatoes, carrot, bellpepper, potaotes and chayote squash. Chop/cut them to bit size pieces.

Roast and grind:

For masala roast 2 tsp of corriender seeds, 2tsp of poppy seeds, 2 each cinnamom and cloves, 2-3 red chillies. Roast and keep aside. When cool enough add dalia/roasted channa dal and coconut about 2 tbsp of each and grind to smooth paste using little water.

Variation: Use green chillies, cilantro leaves and ginger along with the other ingredients. Sagu will be green in colour.

Making Sagu :
  1. Take a heave bottomed pan add oil when it hot enough add mustard seed.
  2. Then add all the veggies and saute it for few minutes, close the lid cover and cook for 10 mins on medium heat.
  3. When the veggies are half done add the masala paste (grinded) add enough water and salt to taste. Cover, when it comes to boil, lower the heat and cook for another 10 -15 minutes.

Set dosa and sagu are ready ! Happy eating.

Tuesday, November 21, 2006

Oatmeal Pudding


I got oatmeal from the store and tried making upma once neither of us liked upma. It was too chewy for us. I had lots of oatnmeal left. Thought of making some dessert and did make pudding yesterday it turned out very well . Now I can finish off the whole box of oatmeal. With the combination of milk, jaggery, ghee and any ingredient added to that tastes good.

I call it puddding because I used the ingredients I used for making pudding but it tasted like halwa. I used jaggery instead of sugar for this pudding. So here is the recipe for simple and healthy oatmeal pudding/halwa.

Oatmeal about 1 cup ( powdered using a coffee grinder)

Milk about 1 1/2 cup

Jaggery about 3 tbsp or more(add sugar or brown sugar instead of jaggery)

Ghee about 2 tbsp

Cardamon few pods chrushed.

  • First grind the oatmeal coarsly(can use the whole oatmeal without grinding).

  • Then with 1 tbsp of ghee roast oatmeal on medium heat untill its light brown in colour.

  • Take a heavy bottomed pan, add milk when it starts to boil add jaggery(crush it, so it dissloves easily) and cardamon.

  • When jaggery is completely dissloved add roasted oatmeal keep stirring it untill its bit thick in consistancy and milk and oatmeal has incorporated very well.

  • Lastly add 1 tbsp of ghee and mix well.

Eat it hot or warm. Enjoy !

*It tends to thicken a little bit more when its cooled. Tastes better when its warm.

*Can also add ghee roasted nuts.

Since this pudding is made with jaggery and never tried it before as Kay has said here...I would like to send this as my entry to Jihva for Jaggery hosted by Kay of Towards better Tomorrow.

Friday, November 17, 2006

Sevige Baath (Vermicelli Baath)


Vermicelli is a dry thin wheat noodles used for making kheer, upma. This is my mothers recipe and my favorite veggie and noodle combination.

So here is the recipe



Vermicelli 2 cups (dry roasted untill light golden brown colour)


Vegetables like carrot, peas, lima beans, snowpeas, onion, chayote squash, green bell pepper mixed all togehter about 1 cup.


For Grinding Cilantro/corriender leaves few, poppy seeds (white) 2 tsp, coconut 2 tsp, Roasted channa dal or dalia 2 tbsp, few chillies and small peice of ginger.

cloves and cinammon few.

Salt to taste.



  1. Dry roast the vermicilli untill its light brown colour.

  2. Chop/ cut all the veggies to bit size peices.

  3. Grind above ingredients together using enough water to make a smooth paste.

Heat 2 tsp of oil in a thick bottomed skillet add mustard when its hot.

Then add veggies saute it for few minutes untill little soft.

Next add the griend paste add about 4 cups of water. I used 1:2 ratio (1 cup noodles to 2 cups of water)

Add salt adjust taste, when it come to boil add roasted vermicelli mixe well.

Cover with a lid and simmmer it down on low heat and leave it for 12-15 min. After that mix well, close and leave it like that untill serving.

* It can also be done in pressure cooker, use less water and switch off after one whistel. and cook on medium heat.


Wednesday, November 15, 2006

Rave Vada


Hello everyone, back to bloging after a long break. Had a nice vacation and we were all feeling little under the weather. Now everybody is feeling good and nice to be bloging again.

Winter has already started here and temperatures are below zero degrees and days are getting dark and darker each day. Just feels like sitting home and eating spicy food.

Yesterday evening I had prepared rave vada, different than usual pakoras and bajjis.

So recipes is here


Fine rava/fine soji/chiroti rava -1 cup

Yogrut/curd - about 3/4 to 1 cup

Red onion finely chopped -1/4 cup

Green chillies- 3 or more

Corriender leaves - choppped 2 tsp

Corriander leaves 2 tbsp

Salt according to taste.


  • Heat a tsp of oil or ghee and fry fine rava till light brown or the raw smell is gone.

  • When the rava is cool enough,take a bowl mix everthing together add curd little by little. Batter should be of thick consistancy(like we make for channadal vada).

  • Meanwhile heat peanut oil on medium high heat.

  • When hot enough make small round balls and flatten it with palm of you hand and deep fry till golden brown.

Its ready to eat .Enjoy !