ONION CARROT BREAD UTHAPPAM (UTTAPAM) | INSTANT DOSA RECIPE

Dosa is a savory crepe and it’s getting popular throughout the world because of its taste and crispy texture. This is my own recipe. After seeing some leftover bread in my pantry, I tried it by mixing some flours with bread powder and the outcome of dosa tastes really awesome. This instant uthappam does not needs any fermentation and very quick to make dish. All you need is leftover bread to make this dosa and some flours and spices. Here I have used rava, maida and rice flour which gives crispy texture to the dosa. Addition of curd not only gives a mild tangy taste but also gives softness. For topping, I added some veggies to make the dosa more colorful, tasty and healthier. Try this instant leftover bread dosa with tomato ketchup and stay healthy.

    Ingredients

          2 Whole Wheat Bread, makes 1 Cup of Bread Powder
          1/4 Cup of Rava(Semolina)
          3 Tbsp of Rice Flour
          2 Tbsp of Maida(All Purpose Flour)
2 Tbsp of Thick Curd(Yogurt)
          1 Carrot, Grated
          2 Green Chillies, Chopped
          1 Spring Onion, Chopped
          1 Big Red Onion, Finely Chopped
          1 Tsp of Whole Cumin
          1 Tsp of Whole Black Pepper
          1 Inch Ginger, Grated
Few Curry Leaves, Chopped
          3/4 Cup of Water
          Salt to taste

    Servings : 3 Uthappam

    Method

Heat a pan, dry roast the rava for 2 mins, transfer it to a bowl.
In a spice grinder/mixie, grind the bread slices to a powder. Transfer it to the same bowl to that add rice flour, maida, curd, salt, grated ginger, cumin, black pepper, curry leaves and 3/4 cup of water, mix well with a fork/spoon, you should get a dosa batter consistency. Let the batter sit for 15 mins.
Now heat a non stick pan / cast iron pan, grease the tawa with oil, when it is hot, pour a ladle full of batter and spread it like thick uthappam. Sprinkle some chopped onion, green chillies, chopped spring onion and grated carrot, apply oil over the edges, cover it with a lid and cook it on a medium flame. Turn dosa to other side and cook until it turns crisp.
Serve it hot with idly podi or garlic pickle or tomato ketchup or coconut chutney.

Tips

You can use whole wheat bread or white bread.
Add green chilly paste or red chilly paste instead of adding chopped green chillies.
You can add grated beetroot, cabbage or capsicum for topping.
Adding curd gives a nice taste to dosa
If your uthappam sticks to the pan, try to add 2 tbsp of rice flour to the batter.
You can also make thin crispy dosa without topping.
Adding ghee to dosa for a great taste.
Always mix the dosa batter, before you pour dosa batter to the pan, otherwise rava will settle at the bottom.
Always cook dosa in a medium flame.

Health Benefits of Whole Wheat

Rich in fiber, helps in proper functioning of digestive tract and lowers the cholesterol and metabolic syndromes.
Reduce the risk of cardiovascular disease.
Reversing the weight gain process.
Lowers the risk of diabetes.
Excellent laxative properties.
It has powerful antioxidant, which is vitamin E, good for skins.

Oats Dosa / Instant Dosa Recipe / Indian Breakfast Recipe

      Oats dosa is one of my favorite breakfast dish, as it is so crispy, tasty and healthy. In this dosa preparation, roast the oats and sooji, mix all the ingredients in a bowl along with enough water and make a dosa. Here you don’t need anything to soak, grind or ferment the rice and dal to make dosa. This instant dosa can be made in a jiffy.This post was in my draft for a long time and here it comes the crispy, healthy oats recipe.

   Ingredients

            3/4 Cup of Oats
            1/2 Cup of Rice Flour
            1/4 Cup of Rava (Sooji)
            1/4 Cup of Maida
            1 Tsp of Whole Black Pepper
            1 Tsp of Whole Cumin
1/3 Cup of Red Onion, Finely Chopped
2 Green Chillies, Finely Chopped
10 Curry Leaves
Salt to Taste
3 Cup of Water

   Method

In a medium flame, heat a pan and dry roast the sooji and oats separately, for 2-3 mins until color changes and nice aroma arises.
In a mixie( Spice grinder), grind the oats to a fine powder.
In a wide bowl, add sooji, oats powder, rice flour, maida, onion, pepper, cumin, green chillies, curry leaves, salt and water. Mix well with a spoon or fork and the batter should be too watery, not thick. Let the batter sit for 30 mins.
Heat a griddle (Dosa pan), just sprinkle the batter with your hand, in a circular motion to the pan, drizzle some oil over the dosa or on sides. When it is cooked, flip carefully to the other side. Cook both the sides until it turns crisp. After it is cooked, remove from heat.
Repeat the process for the rest of the batter.
Serve this dosa with tomato chutney or any chutney of your choice.

Tips

Here I used multigrain cereal which has 80% of oats and 20% of other grains.
Always cook dosa in a medium flame.
Adjust the number of green chilly according to your spicy level.
You can also spread dosa batter with laddle, just pour the batter to the pan in a circular motion like you do for rava dosa.
Consistency of batter should be watery as we do for rava dosa.
You can also add 2 tbsp of curd to give a nice flavor to dosa.

Health Benefits of Oats

Lowers cholesterol levels.
Reduces the cardiovascular disease.
Enhances immune responses to infection.
Lowers type 2 diabetes.
Controls the blood pressure.
Increase appetite control hormones.

Thakkali Paruppu Dosai / Tomato lentil dosa

Dosa is a fermented crepe made from rice and black lentils. It is getting popular around the world because of taste and crispy texture. Thakkali paruppu dosai does not need any fermentation. There are two types of rice, one is parboiled rice and other one is raw rice. In this recipe I used toor dal , parboiled rice, tomatoes, red chillies coconut and spices. Addition of tomatoes gives tanginess and vibrant color, red chillies gives spicy taste, carbs and protein from rice and dal. So this dish gives you well balanced of all nutrients. Best accompaniment for this tomato dosa are coconut chutney or peanut chutney or sambar or podi.

Ingredients

1 and 1/4 Cup of Parboiled Rice
2 Tbsp of Toor Dal
3 Large Size Tomatoes, Chopped
2 Tbsp of Desiccated Coconut Flakes / Grated coconut
4-5 Red Chillies
1 Tsp of Fennel Seeds
Few Cilantro(Coriander) Leaves, Finely Chopped
7 – 10 Curry Leaves
Salt to Taste
Oil as Needed

Method

Soak the dal and rice separately for 5 – 6 hrs. After that wash the dal and rice in cold tap water.
In a blender, add toor dal, rice, tomatoes, coconut flakes, red chillies, coriander(cilantro)leaves, curry leaves and salt, Grind it until the mixture turns smooth.
Transfer this batter to a bowl, add fennel seeds and mix well. If you need more salt, you can add it at this stage.
Add water if batter is too thick. Heat a dosa pan or tawa, take a ladle full of batter, spread it like thin dosa. Drizzle some oil over the dosa or in sides. Cook both sides until it turns crisp.
Serve this dosa with your coconut or peanut chutney or sambar or podi. I had it with urad dal chutney.

Tips

You can add chopped green chillies instead of red chillies.
Always cook dosa in medium flame.
You can add more tomatoes if your tomato are not tangy.
You can avoid fennel seeds, if you don’t want.
Adjust the number of red chillies according to your spicy level.
You can add little jaggery if you want for a slight sweet taste.
If you are making this for breakfast , soak rice and dal overnight and grind them in the morning.

Health Benefits

Tomatoes

Tomatoes are rich in vitamin A, C, K and Potassium.
They are a natural cancer fighter.
They are a good source of chromium which helps to regulate blood sugar.