Spicy Onion Dosa | Roast

Until I saw Coriander adai -Srivalli's post,last week,, I did not consider dosa to be a part of the Indian Breads category. And when I did realized that, I wanted to make a stuffed dosa for the 'stuffed bread's' category for the last day of blogging MArathon, Week 4, with the theme - Indian breads.

Masal dosa is something I used to prepare often years ago.But that trend has disappeared and now I just make plain dosas / vegetable uthappams.For a change, I made this spicy onion roast when I had a sudden craving for spicy foods!

I used :

Dosa Batter
Onion - 2, finely chopped
Ginger-Garlic paste - 1 teaspoon
Sambar powder- 1 1/2 teaspoons
Curry leaves- a few, finely chopped
Oil-1 tablespoon
Mustard seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Salt to taste

1. Heat oil in a pan and add mustard seeds, cumin seeds.
2. When it splutters, add the ginger garlic paste,curry leaves and saute for a minute.
3. Next add the onions and saute till it turns translucent.
4. Add salt and sambar powder.
5. Cook for a few mire minutes on low flame.
6. Remove from heat and keep aside.
7. Heat a griddle and pour a ladle full of batter in the centre and spread it to the thin circle.
8. When the edges leave the sides, flip it over and cook for 2 minutes,till cooked.
9. Again flip it over and spread a little of the onion mixture on one half of the dosa.
10. Close with the other half and remove from the griddle

Serve hot with sambar / side dish of your choice...

Note :

• Try adding pav bhaji masala or any other spice mix of your choice instead of sambar powder.
• You can increase the quantity of sambar powder or add chili powder to increase the spiciness quotient.

Take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#28

Bon Appetit...

Double Colored Poori

This is not much of a recipe but more of an idea to treat fussy kids. As a rule poori is almost every kids favorite dish, but sometimes kids to gets bored with the regular poori , so colored ones brings in a smile on their face.

More than two years ago, I made this pretty pink poori and the green pooris.These poori's are not only colorful,but also nutritious and masks the veggies in them that kid's usually won't eat on their own.

When I had a little of these two colored dough, I made this double colored pooris that was greeted with great enthusiasm.

For this I used :

pretty pink poori dough
green poori dough

Take a small piece of each of the dough and roll it together. IT will give a marbled effect when rolled out.Deep fry in hot oil .Drain and serve with a side dish of your choice.

This is my idea for the second day of Blogging Marathon with the theme - Fried Indian Breads....

Take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#28

Bon Appetit...

Masala Spring Onion Paratha

When the dosa batter box is empty, the dish I turn to is Poori / Chapathi. With thousands[yes, 1000's] of varieties of roti/paratha/chapathi to choose from,my folks never feel that a dish is a repeated. A single or multiple ingredient(s) added to the basic dough makes a lot of difference and changes the taste of the end product. So am I not right when I mentioned we have 1000's varieties to choose from!

 A few days back, when I was cleaning the contents of the freezer,I found some frozen spring onion.While in China, I used to make Bing - Chinese Spring onion stuffed parathas often.This time I put the frozen spring onion greens to use in the paratha. To give a twist to the meal , I added a spice mix and the result - Empty bread box and happy tummies :)

So this is my first recipe for this month's Blogging Marathon,Week # 3, with the theme, Indian flat breads - Blended breads...

I used :

Whole wheat flour - 2 cups
Spring onion greens,chopped- 1/4 cup
Pav bhaji masala - 1 teaspoon
Ajwain seeds- 1 teaspoon
Fresh thick yogurt-2 tablespoons
Salt to taste

1. Take all the ingredients in a large bowl.
2. Add water little by little and knead to a smooth dough.Let it rest for 10 minutes.
3. Pinch out small balls of the dough and roll into parathas.
4. Heat a griddle and cook each side till brown spots appear.
5. Remove from heat and serve hot with a side dish of your choice.....

Note :

• You can try using sambar powder / chaat masala / chili powder or any other spic mix instead of pav bhaji masala.
• Similarly use mint / coriander leaves / fenugreek leaves/ drumstick leaves instead of spring onion greens.

Masala Spring Onion Parathas
with
Baby corn peas masala

Take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#28

Bon Appetit...