Topi Masala Dosa

Topi Masala dosa

Who does not want to eat topi shaped Masala dosa like in RESTAURANTS?

Who does not want to know how it to prepare so aptly as in the restaurants? 

After lot of Re-search and breaking the head I came across this recipe, to my content. Of course I must admit, Google helped me in getting this recipe.

Topi MD

Ingredients needed:

2 measure: Regular rice or Dosey akki

1 measure: Urad dhal or Uddhina bele

2 spoons : Kadale bele

1/2 measure par boiled rice or Kusubalakki (easily found in any stores)

1 or 2 tsps Fenugreek seeds or menthya kaalu

1) Wash, clean and soak all the above in water atleast for 6 to 8 hrs

2) Grid it to a smooth batter, while adding very little water

3) Mix and keep aside to ferment for atleast 8 hrs.

Normally, I soak the ingredients in the the morning, grind it in evening, leave it over night and use it next day morning.

While allowing for fermenting, divide the batter to 2 parts and in 2 vessels, exactly 1/2 the equal quantity. place  vesel in fridge and leave the other one outside at room temp, to ferment. In the morning mix both, add salt and prepare dosa.

 How to make topi shape?

1) Pour the batter, make it round.

2) When half done, take a knife, from the center, cut and keep cutting towards the outer boundary. Immediately, lift and start rolling like kadaley kaayi or Churmuri packet, in to a cone shape, lift it and remove it

Serve it with chutney or sambar...

Rang Rangoli collection

Just thought of posting the day to day rangoli from my collections..

Damroot or Kashi Halwa

Dhamroot or Kashi Halwa

Damroot is one of the finest sweet especially served in weddings. It is a pleasure to eat this sweet, though one cannot eat  in large quantity. It is made of white Pumpkin.

Ingredients needed:

1 measure: Grated white pumpkin, squeeze out water by hand as far as possible

3/4th measure:Sugar

1/2 spoon: Elachi powder

Few strands of kesari, soaked in 3 spoons of warm milk

6 spoons of ghee

1) In a thick bottomed kadai, add grated pumpkin and sugar. Start frying on medium or high flame, until the sugar melts and pumpkin is cooked.

2) Keep adding ghee every 2 minutes once and keep stirring, until it becomes little dark in color dnd thickens like halwa consistency. This might take approximately 15 to 20 minutes

3) Add elachi powder and kesar-milk mixtue.

4) Heat ghee in a kadai, add raisins, cashews and fry till brown. Add to the above halwa

Serve hot..

Enjoy...

Karasevai or Om Pudi

Karasevai is a mixture-like south indian snack, which can be consumed with coffee or tea or for snack time.

It is easy to make and store. It can be stored for couple of days, without any anxiety of being spoilt.

Ingredients needed:

1 measure(may be cup, bowl or anything): gram flour or basin flour(kadaley hittu)

1/2 measure: Rice flour

Salt to taste

Red chilli powder, to tatse or 2 to 3 spoons

1/2 tsp: Hing

1 spoon: Om kaalu

4 spoons heated oil

Mix all the above to a semi soft consistency, that means when you press, after mixing and kneading, it should be little soft.

1) Heat sufficient oil in a kadai

2) Take the "Chakkali oralu", which looks like shown in below.Grease the oil on to the outer portion of piece 1(top one) and inner wall of piece 2 (bottom one).

3) Take small ball of the dough, place it inside  piece 2.

4) Now press the handle and see the dough coming out and falling into the kadi. Make a circular movement of the and so that it will form a round shape. Ofcourse a small plate with holes will be placed in between these 2 pieces.Select the mold with thin holes.

5) Fry in medium flame, take it out and allow it to cool. Later on, gently press the prepared om pudi. It will break to small pieces as show in picture 1.

Store it in a air-tight container, only when it is completely cooled. Perhaps after 15 minutes of preparation

Try and let me know.

Kadubu

Dear Reader,

Wish you a Happy Ganesha and Gowri festival.

This is a wonderful, mouth watering snack. This is also suppose to be favourite snack of Lord Ganesha. Recipe looks easy, but is not so, in reality.
The point of stumbling is, it might not turn out to be real crispy, escpecially because of the very property of jaggery and coconut.
Try this method, I am sure you will succeed.
For the Hoorna
1. Put 1 measure of freshly grated coconut and 1 or less than 1 measure of jaggery in to a pan and start frying at medium flame, till the jaggery melts and mixes with fresh coconut. Add elachi powder
2. keep stirring till the mixture starts leaving the side walls of the pan. When you take it in your hand, you must be able to form a soft ball.Turn off the flame and allow it to cool completely.

For the dough(outer covering)

1. Mix
60% chiroti ravey (for example if you take 1 measure, 60% of it must be chiroti ravey)
40% maida flour
a pinch salt
a pinch turmeric
2 spoons ghee
3 spoons heated oil
little water
Mix well and make a hard dough. Knead thouroughly.
Remember: If you make the dough soft, the kadubus will not come out crisply, it will be very soft like a cloth and will be uncomfortable to eat.

Take small balls of dough. Roll it in to a round shape(like chapati)
Place 1 spoon of the prepared hoorna. Dip your fingers in water and just apply around the edge of the dough and fold it i to half. Seal the edges. Due to presence of water, maida will stick and makes like a sealing.
Deep fry in oil, in low flame.

Store it in a tight container, only after it is completely cooled.

To summarize, for getting crisp kadubus:

1.Keep the jaggery quantity less
2. Make the dough little hard
3. Fry it in a low flame
4. Store after it cools completely

Hope you enjoyed this reading..See you again soon..

Till then....Bye