How to make Dosa | Dosa Batter Recipe | South-Indian Style Dosa Recipe (With Video)

I already have a post on How to make Soft Idli, a year back. I wanted to post some tips and tricks about making dosa for a long time. I wanted to make it simple by giving a video presentation, but being a lazy bugger, I don’t have the patience to take a video of my own. TH was there at home last weekend and I asked him for the help. He patiently took this video for me.

I don’t make separate batter for making dosa. The same batter which I use for idli, makes the work easier. To get the thin and crisp version of dosa, I used to add a cup of water to thinner the batter. Click here to see on How to make Batter for Idli and Dosa.

Stay tuned to get more variations of Dosa. 

Don’t forget to look into the video for more information.

Rasam Powder Recipe | Home-made Rasam Powder

After seeing so many responses for my Sambar Powder Recipe, I thought of making Rasam Powder. And also its high time for me to make, since my rasam powder which I got from amma is gonna end. As usual this recipe is from amma. She makes the prefect rasam to my knowledge. It’s been a pleasure for me to have her rasam after the meals. I sometimes insist her to make Idicha Pepper Rasam, when I have sore throat or running nose. It will give  immediate relief for the trouble.

In this recipe I used powder asafoetida, hence added while grinding. If ur using solid asafoetida, just sauté them while roasting red chillies and follow with the steps given below. This powder can be stored in an airtight container for 1-3 months, if stored properly. I don’t prefer storing it for long, since the intense flavor will be lost after some days. 

Check out few of my Rasam Recipes here and let me know about all ur reviews.

Sambar Powder Recipe | How to make Sambar Powder | Home-Made Sambar Powder Recipe

Hey there!!! Hope you all are doing well. I know summer has started early and it is time to post few recipes which can be done during this season. Mostly we make use of this hot climate to prepare sun-dried goods. One among them is vadams and fryums. This time I made Sambar powder by myself at home. Generally I used to get it from amma and now I wanted to make it myself. So I got the proportions for a family of two. Amma make the powder in kilo’s since the consumption is more there and she utilize the mill which is near to my home. She used to dry the chillies and coriander seeds in the sun and fry that for a minute. After that she will give it to the mill and it does the job perfectly.

I used my hand mixer to dry powder the mixture and it came out well. So here is the recipe for making sambar powder handy. This powder can be used for making sambar and also can be used in certain gravies to get thick form of gravy and also in making sundals.

Check out easy sambar recipes here.

Brown Rice Pilaf - How to Cook Brown Rice - Rice Cooker Method

Hey friends!!! Hope the diwali celebrations went on good for all of u… It was a hectic day for me… traveled a long for this diwali and enjoyed lots of things in and around Calif. and now back to form and to blogging...

After hogging the sooper damaka festival recipes and all, I tuned back to a healthy recipe… I sometimes turn super-nutritious person and starts to follow a strict diet chart which goes for a week or so. Then the next week I look back for a yum-sum foods… one such food which I follow in my diet chart is Brown Rice Pilaf… In most of the restaurants they serve Brown rice pilaf. When the brown rice is cooked to perfection, it would the stage taker.

If ur more conscious about health, go for this rice. Generally White rice which we consume for the day-day life lacks so much of vitamins and minerals. This is because of polishing the rice to looks much whiter and to make it easy for cooking. Browse Wikipedia for much more health benefits about Brown Rice. Click here to logon.

For my convenience I used mustard and onion in the dish. You can skip adding it... I served it with Paneer Matar Masala.

Preparation time: 30-45 minutes

Cooking time: 30 minutes

How to Make Soft Idli | Tips for Soft Idli | Idli Recipe

Idli and Dosa are the staple meal in all the South-Indian families most especially in Tamilnadu. Amma used to make the batter in the weekends which stays in the fridge always. She takes up a little for day-to-day use. These two are our daily breakfast for most of the days… and she makes a perfect combo chutneys to accompany the soft idlis… she uses Laxmi wet grinder which she bought during her marriage and it is working till now… almost twenty five years or so… and now she switched over to a table top grinder to make things easier…

My first preparation of making idli batter was a grand success. I just followed the instruction from amma, the idlis turned out super soft. After coming to US I bought a Mixer grinder which is very good for making idli batter for a people of two. Even I have the habit of grinding the batter in the weekend and it makes super soft idlis and dosai for the next entire week.

I came upon several queries in many groups and forums about idli batter and thought of posting in my blog. There are several important factors which makes ur idlis soft. I will be posting the tips and tricks along with pics below. Go through and enjoy “batter-ing” 

Preparation time: 6-7 hours (includes Soaking time)

Cooking time: 10 mins