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Chettinad Idli Dosa Podi Recipe

A versatile masala podi(Coarse Powder), that goes well with most of the South Indian breakfasts like dosa, idli & upma.

The podi is known in different names throughout south India, for example its called karam in Andhra Pradesh. This recipe is the traditional recipe used in the chettinad, the recipe varies within states, some of the recipes add coconut and jaggery.

The podi can also be used as a masala powder to accent your dishes further, for example you can use it in onion oothapam or dosa, just sprinkle some on top and it gives you a very nice flavor.

INGREDIENTS

1/2 cup urad dal
1/4 tsp hing
1 tsp cumin seeds
2 garlic pods
a pinch tamarind
15 red chilies
Salt to taste

INSTRUCTIONS

Saute the urad dal in 1 tbsp oil till it turns golden brown, then remove it from heat.
In the same pan add hing, cumin, garlic and tamarind and saute for 2 minutes, now add another 1 tsp of oil and add the red chilies.
Now cook the whole thing till the chilies turn light blackish, then remove it and grind the mixture to a powder.
To the powder, add salt & the previously sauted urad dal and grind the whole thing till the mixture becomes a coarse powder or a consistency to your liking.

Idli podi is now ready.

Now, prepare Idli / Dosa at home and enjoy the delicious podi you made by adding little Ghee or gingelly oil to the podi.

Don’t trouble yourself in preparing the idli / Dosa batter. Chettinad Idli & Dosa Batter now available @ many stores in Qatar. Feel the taste of Homemade batter. They do not add any preservatives. Easy to Cook. Try it out!

Article Sponsored by: Chettinad Idli & Dosa Batter, Qatar.

Chettinad Idli Dosa Batter

March 3, 2018 Comments (0)

Why eating idli is a healthy idea!

If you’ve decided to eat healthy but don’t really like eating bland or sweet oats, cornflakes and other such food recommended by dieticians, there are a number Indian food items that are not only a treat to your gustatory senses but healthy as well. One such healthy Indian dish is Idli.

Why is it a healthy option?

A classic South Indian food made with fermented rice and black gram, idlis are a great source of carbohydrates and proteins.
The fermentation process increases the bio-availability of proteins and enhances the vitamin B content of the food.
As it is steamed, fat content is low and it is easily digestible.
Use of dal and rice in idli is a good combination as the amino acids in them complement each other.
An idli fills you up with fewer calories. According to HealthifyMe calorie counter, 1 idli contains only 65 calories.

Don’t trouble yourself in preparing the idli batter. Chettinad Idli & Dosa Batter now available @ many stores in Qatar including Family Food Center outlets. Feel the taste of Homemade batter. They do not add any preservatives. Easy to Cook. Try it out!

Article Sponsored by: Chettinad Idli & Dosa Batter, Qatar. Chettinad Idli Dosa Batter

February 1, 2018 Comments (2)

Mint Dosa Recipe – Chettinad Idli / Dosa Batter

Mint Dosa Recipe

Try this simple and healthy Mint Dosa. Serve this with some spicy chutney and enjoy the taste!

Ingredients:

1. Chettinad Idli / Dosa Batter – 1 kg Batter packet
2. Mint Leaves – Fistful approximately
3. Coriander leaves – 4 tbsp
4. Green Chilly – 6 nos
5. Ginger Chopped – 3 tbsp
6. Coconut grated – 2 tbsp (optional)
7. Big Onion Chopped finely
8. Salt as per taste

Directions to make Mint Dosa:

1. Go to your nearest store and buy a fresh Chettinad Idli / Dosa batter
2. Be ready with the all other Ingredients.
3. Add mint leaves, coriander leaves, ginger, coconut and green chilly into a mixer grinder and grind it to a fine paste by adding some water. Do not add more water.
4. Add this paste to Chettinad Idli / Dosa batter and stir well so that it combines nicely with the Dosa Batter. The consistency should be correct as normal Dosa Batter after mixing the mint paste.
5. You can make Dosa now itslef as soon as you mixed this paste.
6. Pour a laddle full of batter on the Dosa pan and spread it gently. You can add some chopped onion on the dosa and sprinkle some oil over it.
7. Flip it to the other side softly. Wait until it becomes crispy.

Mint Dosa Chettinad Idli Dosa Batter – Directions

Health Benefits of Mint:

The health benefits of mint include the following: Digestion: Mint is a great appetizer or palate cleanser, and it promotes digestion. Pudina is packed with antioxidants and phytonurients that can work wonders for your stomach. The menthol present in pudina helps the enzymes necessary for digestion. They relax the smooth muscles of the stomach, reducing the chances of indigestion and spasms. (Source : Google.com)

January 24, 2018 Comments (0)

Masala Dosa Recipe

Recipe Sponsored by:

Chettinad Idli Dosa Batter

A properly made crisp and savory Indian dosa made from Chettinad Dosa Batter is wonderfully delicious, With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast.

Step 1: Go to your nearest store and buy a packet of Chettinad Dosa Batter

Step 2: Make the potato filling (Ingredients below): Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.

Ingredients for Potato filling:
3 tablespoons ghee or vegetable oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
2 small dried hot red peppers
1 medium onion, diced
½ teaspoon salt
½ teaspoon turmeric
Pinch of asafetida
1 tablespoon grated ginger
6 to 8 curry leaves
4 garlic cloves, minced
2 small green chiles, finely chopped
1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
½ cup roughly chopped cilantro, leaves and tender stems

Step 3: Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)

Step 4: To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup of Chettinad idli dosa batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.

Chettinad Idli Dosa Batter Now available @ Family Food Center outlets, Qatar. Feel the taste of Homemade batter. We do not add any preservatives. Easy to Cook. Try it out!

December 14, 2017 Comments (0)

Chole Bhature Recipe

How To Make Chole Bhature

Chole Bhature, is a combination of chana masala and fried bread called bhatoora from India. This chole is a spicy curry made from white chickpeas where as Bhatura is a fried leavened bread.

Chole Bhature is also know as chola poori, is a very popular Punjabi dish which is usually served as breakfast. This excellent dish delights you the most.

Prepration time: 15 mins
Cooking time: 15 mins
Servings : 2 persons

Main Ingredient : Maida flour

Ingredients used in Chole Bhature:
• Chick peas/kabuli chana – 1 cup.
• All purpose flour/maida – 2 cups.
• Red chilli powder – 2 teaspoons.
• Curd – 1/2 cup.
• Baking soda – 1/2 tea spoon.
• Garlic – 2 cloves.
• Ginger – 1/2 piece.
• Onion – 1 number.
• Dry mango powder – 2 teaspoons.
• Cumin powder – 1 tea spoon.
• Coriander powder – 1 tea spoon.
• Chana masala – 1 tea spoon.
• Turmeric powder – 1/4 tea spoon.
• Cooking oil – to fry.
• Salt – to taste.
• Tea bag – 1 number.
• Cumin seeds – 1/2 tea spoon.

Preparation Method:

Firstly, in a large bowl, add maida, baking soda, curd and knead it into a soft dough by adding water if needed. Then cover it with wet muslin cloth and set aside for 2-3 hours.
Pressure cook the chick peas with the tea bag for 3 whistles until they are soft. Drain and set aside. Discard the tea bag.
Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and saute until the onion is golden brown.
Add the chana masala, red chili powder, mango powder, turmeric powder, coriander powder, cumin powder, salt (to taste) and saute for another minute.
In the same pan, add the chickpeas along with 1 cup of water and mix well. Simmer for 10 to 15 minutes. And set aside.
Now take the dough and knead it once again.
Divide the dough into equal parts and roll out into puri size circles.
Heat oil in a deep pan. Once oil get hot, deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
Take out on a paper towel so extra oil gets absorb.

Serve this bhature hot with the chole, sliced onion and lemon wedges.

October 21, 2017 Comments (0)

Easy Oats Dosa Recipe

Crispy, delicious and healthy oats dosa for a quick breakfast, brunch or dinner.

Yield / Serves: 4 to 5 dosas

Ingredients (240 ml cup used)

½ cup oats (rolled or instant)
½ cup rice flour (or ¼ rice flour and ¼ wheat flour or semolina)
Salt as needed
2 small green chili chopped
½ tsp. cumin
2 tbsps onions chopped
1 sprig curry leaves chopped
½ tsp. crushed or minced ginger
¼ cup curd (optional, refer notes)
1 ¼ to 1½ cups water
Oil as needed

Note: Curd lends a unique aroma and deep golden color to the dosa. You can also skip it.

Method:

1. Add oats to a blender jar. If using quick cook oat, you can skip the powdering step

2. Make a fine powder and transfer to a mixing bowl. Add salt, cumin and rice flour. You can also use half rice flour and half wheat flour or semolina.

Add chopped onions, curry leaves, coriander leaves, grated or minced ginger and green chillies. After that, Add yogurt and water.

3. Add chopped onions, curry leaves, coriander leaves, grated or minced ginger, and green chilies. After that, add yogurt and water.

Mix the ingredients to a free flowing batter like we make for rava dosa. You can add more or less water to adjust the consistency

4. Mix the ingredients to a free-flowing batter as we make for Rava dosa. You can add more or less water to adjust the consistency

5. Grease your cast iron griddle or nonstick dosa Tawa. Heat it well. Pour the batter making around. Do not spread the batter just pour it.

After few minutes, you can see the edges become loose from the pan, lift it with a wooden spatula. Flip it and cook until done. Flip it back and cook again until the dosa turns crisp

6. After a few minutes, you can see the edges become loose from the pan, lift it with a wooden spatula. Flip it and cook until done. Flip it back and cook again until the dosa turns crisp