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.

             Beans mushroom poriyal / stir fry is very easy to make side dish with very simple ingredients. This dish is a combination of green beans and mushroom. Both are rich in protein and other vital nutrients which are very good for our health. Here I added coconut milk to the veggies which adds a nice taste to the dish. This can be served with sambar rice,  rasam rice, curd rice or chapathi.



   Ingredients

          1 Cup of Chopped Green Beans
          1/2 Cup of Sliced & Chopped Mushroom, I used Baby Bella Mushroom
          2 Tbsp of Chopped Red Onion
          1 Finely Chopped Big Garlic Clove / 1/2 Tsp of Garlic Powder
          1 Heaping Tsp of Sambhar Powder
          1 Tbsp of Thick Coconut Milk
          1/4 Tsp of Garam Masala
          Salt as needed

    To Temper

          2 Tsp of Oil / Butter
          1 Tsp of Mustard
          1/2 Tsp of Urad Dal
          5 Curry Leaves

    Method

• Wash and chop the beans and mushroom.
• Heat a pan with oil / butter, add mustard seeds, urad dal and curry leaves, after mustard seeds splutters, add chopped red onion and garlic / garlic powder, saute this for 2 mins until onion turns golden brown.
• Add chopped beans, mushroom and salt , fry this for a min. Add sambhar powder and garam masala, fry this for a min, sprinkle some water, cover and cook it for 5 mins in a medium-high flame or until the vegetables turns soft. Open the pan, add coconut milk, mix well with vegetables, cook for another 2 mins and turn off the flame.
• Serve hot with sambar rice,  rasam rice, curd rice or chapathi.

   Tips

• If you don’t have coconut milk, instead you can use cow’s milk.
• If you don’t have sambhar powder, use 2 tsp of coriander powder, 1 tsp of red chilly powder and 1/2 tsp of turmeric powder.
• If you don’t have any masala, just use salt, pepper and garlic powder.

     
    Health Benefits of Green Beans and Mushroom         

    Green Beans

• Rich source of dietary fiber, folates, vitamin B6 and vitamin A.
• Rich in anti-oxidant, protein and good for cardiovascular system.
• They are good immune booster.

    Mushroom

• Good for weight loss.
• Antioxidant and anti-inflammatory properties.
• Good for immune function and cardiovascular benefits.
• Mushroom are low in calories, cholesterol free and rich in vitamin D and selenium

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