November 27, 2010

Buttermilk sponge dosa and Peas Mint Wale

Buttermilk dosa is a spongy version of the verumarisi adai, for which only boiled rice is used. In this dosa, aval or beaten rice is also added and rice and aval is soaked in buttermilk. Since its soaked in buttermilk, no fermentation is required for the batter before making dosas. You get super soft dosa. This is a great hit among my relatives and friends who has tasted this at home.  Thanks to Mallika Bhadrinath for a super breakfast recipe.

 
 
 


You need
 

  •  Idli rice /boiled rice - 2 cups 
  • Aval/beaten rice - 1/4 cup
  • Buttermilk - Around 3 cups, enough to soak the rice.
  • Cooking soda - a pinch

Method
Wash and soak rice and aval together in buttermilk for 5 hours. I usually soak it overnight. The buttermilk will be almost absorbed by the rice and aval. You will not require to add extra water while grinding. Grind it to a smooth batter and add salt.The batter should be slightly thicker than the usual dosa batter. 


 
Before making dosa, add a pinch of  cooking soda and leave it for 5  minutes for it to act.  Heat the dosa tawa. Take a ladle of  batter and pour it on the tawa.  Slightly spread it and it will spread on its own.  The dosa should be slightly thick so that you get the pores well. Cover and cook for a minute. Flip and cook the other side also by covering. Enjoy hot with a spicy side.




 

 Peas mint wale
 

Peas mint wale is adapted from Nita Mehta's Mattar dhaniya wale.  The recipe calls for fresh peas. I think this should work with dried peas also. This is a one pot gravy except for grinding the paste, its a breeze. I liked this no-onion recipe. In the original, there was garlic flakes which I omitted.

 

 

 You need

 
  • Fresh, shelled peas - 2 cups
  • Tomato - 1 no, chopped into pieces
  • Oil - 1 tbspn
  • Hing - few shakes
  • Cumin/Jeera-1/2 tspn
  • Kalonji - 1/4 tspn


 For mint paste

  •  Mint leaves - 2 cups
  •  Ginger - 1" piece
  •  Green chillies - 2 nos
  •  Tomato - 1 tspn
  •  Tamarind paste - 1 tblspn or juice of 1 lemon

 

 

 

 Method

 
Grind together the ingredients for the paste.  Heat 1 tbspn of oil in the pressure cooker. Add hing, jeera and kalonji. When jeera turns brown, add peas. Saute for 2-3 minutes. Add the mint paste to the peas and mix well.  Pressure cook for 2 whistles. Open the cooker when the pressure drops. Add salt and chopped tomato and cook for a minute or two.






 

15 comments:

  1. Hi,

    Soft and lovely dosas...:)Peas are also lovely...:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com

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  2. Very soft and yummy dosa..long back I made this..but haven't prepared recently..gonna prepare sometime soon..

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  3. I too make this one,I love it a lot,nice gravy,new kind of recipe!

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  4. I was wondering what I will do tomorrow morning for breakfast this is what I am going to make, it's making me hungry

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  5. Both looks absolutely fabulous..

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  6. soft dosa and peas looks awesome and delicious

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  7. Dosa and peas look an interesting combination.I have tried these buttermilk dosas too but without the soda,in that case I needed to rest the ground batter for another 3-4 hours before making dosas.Yours have come out just right. As always I love your writing style.

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  8. Wowo the dosa mooks so so frementes with those holes inthem, and looks so soft.

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  9. Yum!! I love this spongy type dosa - make it quite often at home!!

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  10. Dear Jayasree, Buttermilk sponge dosa is called Majiggattu in Andhra region. Thanks for refreshing our memory about the dosa. The collage of pics at the top of your blog is so appetising. The kollam with lamp is so intricate. You must post a larger version of the same for us so that we can decipher it!

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  11. @pedatha - Thanks for the nice words. Glad to know the telugu name for the dosa. You can find the header kolam here http://kailaskitchen.blogspot.com/2009/12/karthikai-deepam.html

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  12. Thanks for lovely spongy dosas

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