Soya Dosa RECIPES :
1/4 cup Soya Beans flour
How to make Soya Dosa :
Prepare a Dosa Batter :
Combine all the above ingredients along with water. Make a thin batter.
Cover it and keep it at room temperature for 1 hour before making dosa.
Make Soya Dosa RECIPES :
Heat Dosa tava or non-stick flat pan over medium-high flame. Sprinkle few drops of water to check whether the pan is sufficiently hot or not. When the water drops starts cracking, rub the pan with a cloth.
Now spread 1 table-spoon of oil on the pan. Take 1/2 cup of dosa batter and spread it properly in circular motion to form a thin circle on a hot pan. This will form a thin crust of dosa.
Add 1/2 table-spoon oil more on the dosa crust. After 2 minutes or so, you will find brown spots on dosa. Cook the dosa from one side only. Roll the dosa out from the tava
Crispy Soya Dosa is ready to serve with chutney and Sambar.
1 cup rice flour
1/4 cup Urad dal flour
1/2 t-spoon cumin seeds (Jeera)
salt to taste
1 1/2 table-spoon Oil to make each dosa
BUCKWHEAT DHOKLA RECIPES :
1/2 cup buckwheat (kutto or kutti no daro)
1/4 cup soya curds/ low fat sour curds (dahi)
2 tsp ginger-chilli paste
2 tbsp ragi (nachni / red millet) flour
1/4 tsp fruit salt
1/4 tsp oil for greasing
1 tbsp chopped coriander (dhania)
How to make BUCKWHEAT DHOKLA :
Grind the buckwheat coarsely. Wash, drain and keep aside.
Add ½ cup water to the soya curds and whisk well. Add this to the buckwheat.
Add ragi flour and ginger chilli paste to the mixture, and mix well to make the dhokla batter.
Keep aside to ferment for 2 to 3 hours.
Add salt to the batter and mix well.
Just before steaming add ¼ packet of fruit salt to the batter and sprinkle a little water to enable bubbles to be formed.
Mix gently and pour the batter into a 200 mm. (8") diameter greased thali.
Steam for 15 to 20 minutes till the dhoklas are firm.
Cool slightly and cut into diamond-shaped pieces.
Serve hot garnished with coriander.
SOUPS RECIPES :
1 tablespoon(s) olive oil
1 small onion, chopped
1 teaspoon(s) coriander seeds, crushed
1 pound(s) carrots, sliced
3 cup(s) vegetable stock
1 bunch(es) (about 1 cup) fresh cilantro, chopped, plus more for garnish
How to make SOUPS :
In a large, heavy-bottomed pan over medium heat, heat olive oil. Add onion and coriander. Reduce heat to low and cook, covered, until onion is softened but not browned, about 5 minutes, stirring occasionally. Add carrots. Cook, covered, until softened, 15 to 20 minutes, stirring occasionally.
In a separate pot, bring stock to a boil. Add onion-carrot mixture and bring back up to a boil. Transfer to a blender or food processor and blend (in batches, if needed) until smooth. Season with sea salt.
To serve, return soup to pot, stir in chopped cilantro, and reheat on low. Ladle soup into warmed bowls and garnish with cilantro.
SNACKS RECIPES :
Rice flour - 4 cups, home made (refer 'tips' below)
Roasted chickpeas powder - 1 cup (dalia, putnala pappu)
Cumin seeds - 1 tsp
Red chili powder - 1 tsp
Asafoetida - 1/2 tsp, optional
Butter - 3 tbsps, melted
Salt - 1 tsp
Oil for deep frying
How to make SNACKS :
Heat 2 cups water and a tsp of salt in a stainless steel vessel. Bring to a boil and reduce flame. Slowly add the rice flour and mix to form a gooey paste. Place lid and keep aside to cool.
Once the rice flour paste cools, add roasted chickpeas powder, cumin seeds, red chili powder, asafoetida powder and melted butter. Mix well to make a smooth dough. If required add a little more rice flour to form a smooth dough. Alternately, if you feel that the dough needs some water to form a dough, sprinkle some warm water and mix to form a smooth dough. Ensure that the dough is not too soft or hard, It should be just right to come through the press to form murukkus.
Heat oil for deep frying in a heavy bottomed vessel. While the oil is heating prepare the murukkus for deep frying.
Place a single star shaped disc in the murukku press, grease the insides of the mold, fill the mold with some of the prepared dough and make concentric shaped murukkus on a wax paper/greased banana leaf or a greased plastic sheet. This helps to easily transfer them into the hot oil. Prepare 6 to 7 for each batch based on how large the vessel is for deep frying.
To test if the oil is hot enough for deep frying, drop a small ball of the dough into the oil. If it sinks to the bottom of the vessel with a sizzle and come right up. The temperature of the oil is right for deep frying.
Reduce flame to medium and place 5 to 6 of the prepared murukkus and deep fry to a golden brown shade. Do not deep fry on high flame.
Remove onto absorbent paper. Once cool, store in air tight container.