Kini's Kitchen

  INGREDIENTS: 1 cup dosa rice 1 cup buttermilk or curds 1/2 tsp methi/ fenugreek seeds 1/2 cup coconut gratings 1/2 cup thin poha 1 tsp turmeric/ Haldi powder 3/4 cup jaggery or as per taste Pinch of salt 1/2 tsp cooking soda PROCEDURE: Wash rice 2-3 times and drain all the water. Soak rice with methi seeds in buttermilk for 3-4 hours Before grinding wash Poha and drain the water. Grind washed Poha, coconut gratings with soaked rice Make a fine paste. Transfer the batter to a big bowl. Let it ferment for at least 8-10 hours or overnight. Next day before making the dosa add salt and cooking soda to the batter and make a thick dosa on a medium flame. No need to flip the dosa. This dosa is cooked only one side If you are making sweet dosa then, add powdered jaggery and a pinch of turmeric powder to the batter and make a thick dosa. Serve sweet dosa with fresh butter or ghee. Ad savory dosa with coconut chutney or any spicy curry.

  INGREDIENTS: 3 cups dosa rice 1 cup urad dal 1 cup beaten rice/ Poha/ Avalakki 1/2 cup Sabudana/ tapioca pearls 2 tsp methi/ fenugreek seeds Salt to taste 1/4 tsp baking soda Pinch of sugar Butter for cooking dosa PROCEDURE: Take dosa rice in a bowl, add water, and rinse well. Soak in enough water for 5-6 hrs. Take urad dal, methi, and Sabudana in a bowl, add water and rinse 3-4 times. Soak in enough water for 5-6 hrs Wash Poha just before grinding and soak in water for 10 minutes Grind all the soaked ingredients and make a smooth batter Let it ferment for 7-8 hours Next day morning before making dosa add salt, baking soda, sugar mix well. The consistency of the batter should be like normal dosa batter Heat Tawa, take a ladle of the batter and pour on Tawa, gently spread to a slightly thick dosa Put 2-3 tsp butter on dosa and cook on a medium flame You will see a lot of tiny holes in the dosa Cook on a medium flame till the top has cooked and the bottom has become brown and crisp...

  INGREDIENTS: 2 cups dosa rice 1.5 cups poha/avalakki / Beaten rice 2 cups butter milk 1 tsp methi / fenugreek seeds Pinch of cooking soda (optional) Salt to taste Oil for cooking dosa PROCEDURE: Wash dosa rice 3-4 times and discard all the water. Wash poha and discard the water Soak both rice and poha with methi seeds in buttermilk for 5-6 hrs Grind it into a smooth paste and let it ferment for 8-10 hrs or overnight. Next day Add salt  and cooking soda to the batter, mix well. Heat tava and make thick dosa, drizzle a spoon of oil and cook with a lid covered, on a medium flame. No need to flip the dosa.Cook one side only. Once it is cooked serve hot with coconut chutney or sambar.

  INGREDIENTS: 1 cup urad dal 1 cup bansi rava or upma rava 2-3 finely chopped green chillies 1/2 tsp hing/ asafoetida 1/2 inch ginger chopped (optional) 1/2 cup finely grated coconut Salt to taste Oil for cooking dosa PROCEDURE: Soak urad dal in water for 2-3 hrs. Wash well and grind into a smooth batter Add rava,salt,chopped green chillies,chopped ginger,hing Mix the batter well, add water to adjust the consistency of the batter Heat tava and make semi thick dosas Add oil and cook both the sides Serve hot with butter or chutney. No fermentation is required, You can make this dosa immediately once you grind this batter.

  INGREDIENTS:  1 cup rava / fine semolina 2 tblsp wheat flour / atta 1 cup curd Salt to taste 1/2 tsp cooking soda Oil for cooking dosa PROCEDURE: Grind rava in the mixer and make a fine powder Transfer it into a bowl. Add atta, salt  and mix well Now add water, curd and make it a smooth, semi thick dosa batter Keep aside for 20 mins. After 20 mins add cooking soda, give a good mix. Heat tava and make thin dosas, adding oil No need to flip dosa,Cook only one side on a medium flame. Serve hot with chutney.

  INGREDIENTS: 1/2 cup wheat flour 2 tblsp fine semolina/ chiroti rava 1 tsp jeera Salt to taste Sugar to taste Oil for making dosa 2 tsp coconut gratings 2 green chillies 1/2 inch ginger piece FOR THE TEMPERING: 1 tsp oil 1/2 tsp mustard 1 sprig of curry leaves PROCEDURE: Crush coconut gratings with green chillies, ginger,salt and sugar Put it in a vessel, add in wheat flour, rava. Add enogh water and make a semi thick batter. Heat oil in a pan, add mustard, once it crackles add curry leaves. Add this tempering to the batter and mix well Heat tava and make thin dosas, adding oil. Cook on both the sides . Serve hot with butter.

INGREDIENTS: 3 cups ragi /Nachni / Finger Millet 1 cup  urad dal 1 cup kusubalakki / boiled rice / ukda chaaval 1/2 cup sabudana / sabbakki 2 tsp methi / fenugreek seeds 1 cup fine rava /semolina Salt to taste Oil for cooking dosa PROCEDURE: Soak ragi, urad dal, Rice, methi seeds in enough water for 5-6 hrs, wash well . Grind the soaked ingredients into a smooth paste, let it ferment overnight or 6-7 hrs. Soak rava in enough water and keep overnight. Next day drain water from the rava and mix it with ground dosa batter, add salt to taste, mix well. Heat tava and make thin dosas,drizzle with oil and cook till it turns crisp and brown in colour. Serve hot dosa with coconut chutney and potato sabji and enjoy !!!

INGREDIENTS: 3 cups ragi /Nachni / Finger Millet 1 cup  urad dal 1 cup kusubalakki / boiled rice / ukda chaaval 1/2 cup sabudana / sabbakki 2 tsp methi / fenugreek seeds 1 cup fine rava /semolina Salt to taste Oil for cooking dosa PROCEDURE: Soak ragi, urad dal, Rice, methi seeds in enough water for 5-6 hrs, wash well . Grind the soaked ingredients into a smooth paste, let it ferment overnight or 6-7 hrs. Soak rava in enough water and keep overnight. Next day drain water from the rava and mix it with ground dosa batter, add salt to taste, mix well. Heat tava and make thin dosas,drizzle with oil and cook till it turns crisp and brown in colour. Serve hot dosa with coconut chutney or sambar or molga podi and enjoy!!!

Akki means rice in Kannada and Rotti refers to flat bread cooked on a flat tava or griddle. Akki rotti or rice flour rotti is a popular breakfast dish from Karnataka Cuisine, served with chutney for breakfast or lunch.  Usually they are prepared on a flat tava. But here , this Baanale rotti is prepared directly in a deep kadai. Here Baanale means Deep Kadai in Kannada .  INGREDIENTS: 1 cup rice flour 2 finely chopped green chillies 3/4 cup finely chopped spring onion greens 1 finely chopped onion 3 tblsp chopped coriander leaves 2 tsp jeera / cumin seeds Salt to taste Oil for cooking rotti PROCEDURE: Take one broad vessel, put rice flour, chopped onion, spring onion greens, coriander leaves,jeera,salt , green chillies Add water and make a soft dough, it must be moist and sticky. Take one deep kadayi / baanale , grease it with oil Place a ball of rotti dough in the center of the pan wet your fingers  and start to spread it lightly with your fing...

  INGREDIENTS: 3 cups dosa  rice 1 cup urad dal 1 tsp methi / fenugreek seeds 3 tsp chana dal 4 tsp sabudana 1/2 cup poha/ avalakki Salt to taste Ghee  for cooking dosa PROCEDURE: Wash rice,dal,methi , chana dal, sabudana and poha in water and soak in enough water for 5-6 hrs. Grind it into a smooth batter and let it ferment for 8 hrs. Before making dosa add  salt and make thin dosa adding  ghee Serve hot dosa with chutney , sambar or potato bhaji.

INGREDIENTS: 2.5 cups dosa rice 3/4 cup urad dal 1/4 cup poha/ beaten rice 1 tsp methi/ fenugreek seeds Salt to taste Pinch of cooking soda or ENO fruit salt Oil for cooking dosa PROCEDURE:   Soak rice,dal,methi in water for 5-6 hrs Wash well.Wash poha and grind with soaked rice and dal mixture Make a smooth batter and let it ferment for 8 hrs Next day add salt to taste ,cooking soda and mix well Heat tava ,grease with little oil Put a laddle full of batter and spread lightly to make a thick dosa, add one teaspoon of oil. Cover with a lid and cook on a medium flame Once the dosa is cooked serve hot with chutney. No need to flip the dosa. You can also make onion utthappam or paniyaram using the same batter.

INGREDIENTS: 1 cup rice flour 1/2 cup grated watermelon rind 2 finely chopped green chillies 1 finely chopped onion 3 tblsp chopped coriander leaves 2 tblsp finely chopped curry leaves 2 tsp cumin seeds/ jeera 2 tsp sesame seeds/ white til Salt to taste Oil for cooking rotti PROCEDURE: Take on bowl , put rice flour and all the other ingredients in it (except oil) Add water and make a soft dough , which should be moist and sticky. Take a dosa pan ,grease it.Place a ball of rotti dough in the center of the pan ,wet your fingers and start to spread it lightly with your fingers to make a round rotti. Put 2 tsp oil over the rotti and keep the pan on flame. Cook both the sides on a medium flame you can also make these rottis on a greased banana leaf. foil.parchament paper or moist piece of cloth. Serve rotti with any chutney of your choice.

INGREDIENTS: 1/2 cup rice flour 1/4 cup fine rava / semolina 2 tblsp besan / gram flour 1 tsp jeera/ cumin seeds 2 tblsp chopped coriander leaves 1 tomato 2 red chillies Salt to taste 1.5 cups water (approximately) Oil for cooking dosa PROCEDURE: Wash and chop tomato and grind with red chillies into a fine paste Transfer it in a bowl, add rice flour,besan,rava,salt,jeera,chopped coriander leaves Add water and mix well and keep aside for 15 mins The consistency of batter should be like neer dosa batter Heat tava and spread a laddle full of batter ,like you make rava dosa Cook on a medium flame adding 2 tsp of oil Serve hot with coconut chutney or sambar.

INGREDIENTS: 4 cups sona masoori rice 1  fistful urad dal 1 tsp methi / fenugreek seeds 1 3/4 poha / beaten rice / avalakki Salt to taste 1/2 tsp cooking soda 1 cup curds Oil for cooikng dosa PROCEDURE: Soak rice , urad dal, methi, in enough water for 5-6 hrs Wash the soaked rice, dal,poha and grind into a smooth paste. Keep covered in a warm place and let it ferment for 8-10 hrs or overnight Next day before making dosa add the curd, salt, cooking soda to the batter. Add water if needed to adjust the consistency. Heat tava and make thick dosa, adding a tsp of oil , on a medium flame. Cook dosa with a lid covered, only one side. Once it is cooked serve hot with chutney or sambar.

INGREDIENTS: 1 fistful urad dal (1/4 cup) 1 pav dosa rice (3/4 cup) 1 fistful chana dal 1 fistful sabudana 1 fistful poha / avalakki / beaten rice 1 tsp methi / fenugreek seeds 1.5 pav rice flour 1 fistful maida 1 fistful fine rava/ semolina Salt to taste 2 tsp sugar 1 tsp cooking soda Oil or ghee for making dosa PROCEDURE: Take  rice ,urad dal, chana dal, sabudana , methi in a bowl , wash well and soak in water for 5-6 hrs Wash poha and grind with soaked rice and dal mixture Add maida, rice flour  and semolina to the ground batter and keep covered  Let it ferment for 8-10 hrs or over night In the morning add salt,sugar and soda to the batter  Add water if needed and adjust the consistency of the batter Heat tava and make dosas POTATO SABJI RECIPE: Heat 3 tsp oil in a pan,add 1 tsp mustard seeds. When it starts crackling add curry leaves and 1 tsp urad dal ,fry for a second. Add 3 chopped green chillies and 1/2 tsp turmeri...

INGREDIENTS: 1 cup Dosa rice 1/4 cup Urad dal 1 tblsp Moong dal 1 tblsp Toor dal 1/2 tsp Methi / Fenugreek seeds 1/2 cup poha / beaten rice / avalakki Salt to taste 1 tsp sugar Oil or ghee for cooking dosa PROCEDURE: Soak rice,dals and methi seeds in water for 5 - 6 hrs. Wash the soaked rice , dals  Wash poha and grind with rice and dals into a fine paste Let it ferment for 7-8 hrs or over night Next day add salt to taste, sugar .Add water if needed  and adjust the consistency of the batter Heat tava and make thin dosas, serve hot dosas with potato bhaji and chutney POTATO SABJI RECIPE: Heat 3 tsp oil in a pan,add 1 tsp mustard seeds. When it starts crackling add curry leaves and 1 tsp urad dal ,fry for a second. Add 3 chopped green chillies and 1/2 tsp turmeric powder and fry for a minute Now add 2 chopped onions,salt to taste ,saute for 5 mins add 2 chopped , boiled potatoes ,toss well  Serve with dosa COCONUT CHUTNEY: Grind...

I PREPARED THESE FOUR TYPES OF DOSA USING ONE DOSA BATTER, THAT IS MYSORE MASALA DOSA BATTER. YOU CAN ALSO PREPARE PADDU / APPO / GUZLI PANIYARAM WITH THIS BATTER. INGREDIENTS: INGREDIENTS: 2 cups dosa rice/ raw rice 1/2 cup boiled / ukda rice 1/2 cup urad dal 1/4 cup chana dal / bengal gram dal 1 tsp methi / fenugreek seeds 1/2 cup thin poha/ beaten rice / avalakki 2 tblsp fine rava/ semolina Salt to taste 1 tsp sugar Oil or ghee for cooking dosa PROCEDURE: Soak urad dal , chana dal and methi in a bowl. Soak raw rice and boiled rice in another bowl for 5 hrs Wash the soaked lentils  ,rice and poha.Grind the lentils and make a smooth paste Grind the rice , keep it slightly coarse Mix both the batters, add salt and keep covered . Let it ferment for 8 hrs or overnight Next day before making dosa ,add sugar and fine rava, mix well and adjust the consistency of the batter Heat tava and make thin dosa, spread red chutney, cook till it turns crisp and brown Se...

INGREDIENTS: 2 cups dosa rice/ raw rice 1/2 cup boiled / ukda rice 1/2 cup urad dal 1/4 cup chana dal / bengal gram dal 1 tsp methi / fenugreek seeds 1/2 cup thin poha/ beaten rice / avalakki 2 tblsp fine rava/ semolina Salt to taste 1 tsp sugar Oil or ghee for cooking dosa PROCEDURE: Soak urad dal , chana dal and methi in a bowl. Soak raw rice and boiled rice in another bowl for 5 hrs Wash the soaked lentils  ,rice and poha.Grind the lentils and make a smooth paste Grind the rice , keep it slightly coarse Mix both the batters, add salt and keep covered . Let it ferment for 8 hrs or overnight Next day before making dosa ,add sugar and fine rava, mix well and adjust the consistency of the batter Heat tava and make thin dosa, spread red chutney, cook till it turns crisp and brown Serve hot with chutney and potato sabji For the potato sabzi:  Heat 3 tsp oil in a pan , add 1 tsp musturd seeds. When it splutters add curry leaves and 1 tsp urad dal...

Ingredients 1 pack of mushrooms / 10- 12 mushrooms 3tblsp ghee Salt to taste Masala paste according to taste For the marination: 1/4 cup curds 1/2 tsp turmeric powder little salt For the masala: 1 big onion finely chopped 8 Kashmiri or Byadgi red chillies 1/4 tsp coriander seeds 3-4 methi seeds 1/4 tsp cumin seeds 4 garlic cloves Salt to taste 2 tsp oil Procedure Wash the mushrooms and cut them into quarters. Marinate with the ingredients mentioned and keep aside for 20 minutes. For the masala dry roast red chillies, coriander seeds, methi and cumin seeds In oil fry onion chopped till it turns light brown Grind garlic flakes with roasted red chillies, roasted spices and fried onions into a fine paste To make the ghee roast in pan heat ghee, put the masala, salt to taste and fry for 5-10 mins till the ghee oozes out Now drop in the marinated mushrooms and toss well, so that the masala coats all the mushrooms well Cook till mushrooms are done, check the salt and turn off the flam...