VENDAYA DHOSAI|| FENUGREEK DOSA(வெந்தய தோசை)

Vendhaya dhosai/Fenugreek dosa(வெந்தய தோசை )is a very healthy traditional soft dhosai recipe which slightly differs from our normal plain dhosai in feugreek quantity used.

Fenugreek is a natural coolant. In our house it is very common and we make it at least twice in a month.

Its good spicy pair is poondumilagai podi(Garlic chilli powder) and if you want sweeter , it tastes great with coconut milk with sugar or Jaggery.

Please check the below link of the related recipes if you are interested,

• Garlic chily powder| Poondu milagaai podi
• Onion Tomato chutney

VENDHAYA(FENUGREEK) DHOSA

RECIPE TYPE: BREAKFAST/DINNER | CUISINE: SOUTH INDIAN |

|PREPARATION TIME: 30 Min | COOKING TIME: 5 Min

INGREDIENTS:

Idly Rice                     2 cup

Fenugreek seeds        2 tbls

Urad dhal                  1 tbls

Salt                            as needed 

Oil                             as needed

*tbls: table spoon        

                               

                                                                    

METHOD:

Wash and Soak the rice, dhal and fenugreek in enough water for minimum 5 hours.

Then drain and grind till smooth. For grinding add water little by little. Once it becomes smooth add salt and let it ferment for minimum 8 hours or overnight.

After fermentation, mix the batter with a ladle and add little water if needed.

The batter should be of pouring consistency and little thinner than idly batter.

Heat the dosa pan and spread the batter as little thicker dhosa. Pour a teaspoon of oil around the corners and close with a lid.

Cook till the corners become light brown and remove from heat.

No need to flip. Traditionally this dhosai will be little thick, porous and will be soft on the top and little crispy base.

If you want you can make this as our normal crispy dhosa by diluting the batter with little more water.

NOTES:

• It tastes great with poondu milagaai podi/Garlic chili powder or coconut milk with jaggery/sugar.
• You can also make onion tomato chutney or any other spicy chutney as side dish.
• While grinding don’t forget to wipe off the batter stick on the walls of the grinder. Fenugreek seeds or split urad dhal may stick on the walls.

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KANDHARAPPAM/கந்தரப்பம்-THE AUTHENTIC CHETTINAD RECIPE

 KANDHARAPPAM/கந்தரப்பம்-THE AUTHENTIC CHETTINAD RECIPE

Kandharappam/கந்தரப்பம் is an authentic chettinad sweet recipe which will make during Deepavali time. I am not much aware of this kandarappam. I got this recipe which was posted in a social media group. It impressed me very much and I tried the same in my kitchen immediately. It came out very well and I and my husband both liked its spongy texture and mild sweetness very much.

It is not a complex recipe, it is simple only, but need to be taken care of the batter consistency and measurements. I have posted the measuring method below with pictures. As I tried for the first time so I just simply followed the measurements mentioned in the original recipe. And please check the notes section before start to prepare this kandarappam.

This appam is very much flavourful, so soft and tasty to eat.

OK now let’s move on to the recipe.

KANDHARAPPAM (கந்தரப்பம்)

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

YIELD: 10-15 APPAMS|PREPARATION TIME: 10- 15 Min (INCLUDING GRINDING TIME)|

COOKING TIME: 30 Min | SOAKING TIME: 2 TO 3 Hrs

INGREDIENTS:

Raw rice                                   1 cup

Urad dhal                                 2-3 tsps

Methi/Fenugreek seed                1 tsp

Jaggery                                    ¾ cup

Coconut (freshly grated)            3 tbls

Milk                                          3-4 tbls

Cardamom powder                     1 tsp                                                                                                           

*tbls: Table spoon|| tsp: Teaspoon

METHOD:

The important step in this recipe is measuring the ingredients.

First take 1 cup of rice as domed and then remove the dome and make that as flat top. Then keep the urad dhal heaped onto the rice and then place fenugreek as shown in the below picture.

Soak the rice, dhal and fenugreek in water for minimum 2 hours.

Then grind in mixer grinder to a fine paste. Don’t add more water. Grind with minimum water.

Add the powdered jaggery and coconut. Grind well till they all mixed altogether.

Keep the ground mix in refrigerator for minimum 30 minutes.

After refrigeration take it out and add milk and cardamom powder and mix well.

Take the mixture in a ladle and pour into the hot oil. The appam will rise in the top. Put oil on the top of the appam using the ladle continuously to make it rise. Then flip to the next side cook for few seconds.

After frying on both the sides drain from the oil.

Spongy delicious sweet kandarappam is ready. Serve hot.

NOTES:

• Proper measuring is very important.
• Don’t add more water while grinding.
• If the batter is too thick then the appam will stick in the bottom.
• Fry till the sides becomes crisp and appam will be of golden brown color.
• The batter should be of dosa batter consistency. If you feel it as so thick then add one more table spoon of milk.
• If you add milk, check first for small batch of batter in another bowl and check. Don’t add to the whole batter
• Fry one appam at a time and cook in medium heat.
• Some where I read like if the appam is hard, then you can mix a little idly batter to get right consistency. But I didn’t tried this, and I got good soft appams with the above measurements itself.

                                                                                                                 

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VEGETABLE MASALA BREAD SANDWICH

VEGETABLE MASALA BREAD SANDWICH

Vegetable masala bread sandwich is a different snack or breakfast to our normal raw vegetable sandwiches. Generally I don’t like raw vegetables in sandwich. Once I tasted this in a friend’s house and liked it a lot. One sandwich itself will make you feel full. And no need to mention that it is healthy too :).

Ok now let’s see the recipe.

Vegetable masala bread sandwich

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

YIELD: 2 PERSONS|PREPARATION TIME: 10 Min|

COOKING TIME: 10 Min +5 Min

INGREDIENTS:

Wheat Bread slices                                                           4

Onion (Finely chopped)                                                   1

Curry leaves (chopped)                                                    few leaves

Coriander leaves (Finely chopped)                                  few leaves

Carrot, cabbage, beans, potato (Finely chopped)           1 cup (mixed)

Tomato (Finely chopped)                                                 1

Chili powder                                                                    1 tsp

Garam masala powder                                                    1 tsp

Turmeric powder                                                             1 tsp

Salt                                                                                  As needed

Tomato ketchup                                                               1 tbls

Ghee/Butter                                                                     as needed

Spreadable cheese                                                          as needed

*tbls: Table spoon|| tsp: Teaspoon

METHOD:

Keep the ingredients ready.

In a kadai add a table spoon of oil/butter and add onion. Sauté till it becomes translucent.

Then add tomatoes and ginger garlic paste, sauté till the raw smell goes off.

Once the tomatoes are half cooked, add the vegetables and sauté. Add required salt , chili powder, turmeric powder and garam masala powder and sauté well.

Then add little water and close with a lid. Let it cook fully.

Then add the tomato ketchup and mix well. Switch off the stove and keep it aside.

Apply ghee or butter on the bread slices and toast them on a tawa. Once the sides become brown, apply cheese on one side and put prepared masala and close with toasted bread. You can apply cheese on both the breads. 

Serve hot.

NOTES:

• You can use sandwich cheese slices also instead of spreadable cheese.
• Any of the vegetables can be reduced and you can add half boiled and shredded cauliflower or broccoli also. Green peas and sweet corn also can be added in to the masala.
• If you want to avoid butter/ghee, you can just sprinkle some water on the breads and toast.
• You can adjust the spiciness by adding or reducing the chili powder.
• After applying the cheese you can heat the bread  for one minute till the cheese to melt a little bit. but be careful, that the bread will burnt if the heat is high. 

                                                                                                                 

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KAARA PORI BEACH STYLE(கார பொரி )/PORI KADALAI SUNDAL

Kaara pori is a wonderful snack. This is very easy to make and very healthy. It is similar to the pori which we get in Chennai beaches.

Kaara pori(கார பொரி)

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

YIELD: 2 PERSONS|PREPARATION TIME: 10 Min| COOKING TIME: -

INGREDIENTS:

Puffed rice                                                          2 cups

Onion (Finely chopped)                                     1

Curry leaves (chopped)                                      Few leaves

Coriander leaves (Finely chopped)                   Few leaves

Green chillies (finely chopped)                         2 to 3

Carrot (Finely chopped/shredded)                   ¼ cup

Cucumber (Finely chopped)                             ¼ cup (optional)

Boiled ground nuts                                           ¼ cup

Mango (Finely chopped)                                  2 tbls

Tomato (Finely chopped)                                 2 tbls

Chili powder                                                    1 tsp

Turmeric powder                                             1 tsp

Salt                                                                  As needed

Lemon juice                                                    1 tsp

*tbls: Table spoon|| tsp: Teaspoon

METHOD:

Keep the ingredients ready.

Mix all the vegetables and powder altogether.

While serving add the puffed rice and mix well.

Add lemon juice and chat masala at last and mix.

Serve immediately, otherwise the puffed rice won’t be crisp.

NOTES:

• Adding cucumber is optional.
• You can adjust the spice level by adding or reducing the chilli powder.
• If you want you can add more ground nuts and reduce little pori.
• If you want you can add chat masala to get slight different taste.

                                                                                                                 

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