Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Breakfast

Plain Dosa

Ingredients:

  • 4 cups Rice
  • 1 cup Urad dal
  • 1 tablespoon fenugreek seeds
  • ¼ cup poha
  • Salt to taste

Method:

  1. Mix rice, urad dal, and fenugreek seeds in a bowl. Wash with water for at least 3 times and rinse. Fill the bowl with fresh water and keep it aside for 6-7 hours or overnight.
  2. Next day, soaked poha in a water for one hour. Drain the water from Rice and dal mixture. Add little mixture to the grinder. Grind it to the smooth but grainy paste by adding little water at a time.
  3. Grind rest of the rice and dal mixture with poha. Mix it properly. Set this batter aside in warm place with a lid on it. Let it ferment overnight or 7-8 hours.

For instant pot method:

  1. Add grinded batter into the vessel of instant pot. Do not put the lid. Press the yogurt function. It will automatically set the time for 8 hours. Keep any other lid (Do not use the instant pot lid) on top and leave it for 8 hours.
  2. After 8 hours, you will see the fermented batter. If not, then set the yogurt function again. But check the batter in every one hour. turn off the yogurt function when the batter is fermented as per your requirment.

How to make a dosa:

  1. Next day, add salt to the batter and mix well with the laddle. Heat tava/griddle. Sprinkle some water on it and clean it with paper or towel.
  2. Get a laddle full of batter and pour onto tava/griddle. Spread the batter into circular motion with the help of a laddle. drizzle some oil along the side and top of the dosa.
  3. Let it cook for few minutes and then flip it to another side.
  4. Fold it and serve it hot.
  5. You can serve with either Coconut Chutney, Chutney podi or Instant pot sambar

You can make following recipes with the same batter:

  1. Masala Dosa
  2. Mysore Dosa
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Sprouted Moong Paratha

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Ingredients:

For the stuffing:

  • 1 cup sprouted moong beans
  • 1 potato boiled
  • 1 teaspoon ginger paste
  • 2 garlic cloves
  • 1-2 green chillies
  • 1½ teaspoon garam masala
  • 1½ teaspoon dry mango powder (amchur powder)
  • handful of cilantro
  • salt to taste

For the Outer layer:

  • 2 cups whole wheat flour + 1 cup flour for dusting
  • Water to knead the dough
  • Salt to taste
  • oil or butter

Method:

  1. Get a bowl and add whole wheat flour and salt. Add little water slowly to knead the dough. Devide them into 8-9 balls and keep it aside for 30 minutes.
  2. Add sprouted moong beans in a pressure cooker. Cover with enough water. Cook the beans upto 2 whistles. Get the cooked sprouts from the cooker and remove water completely.
  3. Add cilantro, garlic, ginger and green chillies in a blender, and blend them to a paste.
  4. Get a plate or bowl. Add cooked sprouts. Mash them roughly with masher. Mash a boiled potato and add it to the sprouts. Add the paste from above step. Add salt, garam masala and dry mango powder. Make 8 -9 round balls out of the mixture.
  5. On your kitchen board, sprinkle some dry flour. Roll one ball into a small circle. Add the stuffing ball in the center. Fold the edges ensuring the filling is not coming out.
  6. Roll out into paratha with the help of some flour. Heat Tava/griddle and place the paratha on it. Drizzle some oil or butter on the sides. Turn it over and cook from other side too.
  7. Serve it hot with ketchup or yogurt.