Snacks(டிபன்) : More Dosa & Adai varieties
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Thread: Snacks(டிபன்) : More Dosa & Adai varieties

  1. #1

    Default Snacks(டிபன்) : More Dosa & Adai varieties

    Assured for Trying - நீங்கள் இதை முயற்சி செய்யலாம்.

    Dosa & Adai varieties >sWEEtmICHe<

    Cucumber Quickie Dosa.


    1 cup fine sooji/rava;
    1/4 kg rice, cleaned, washed and soaked for about 1 hour;
    1 medium cucumber, peeled and cut into large pieces (remove the seeds only if the cucumber is not tender).

    Optional — reserve a small portion to be chopped into very fine bits and added to the batter just before making the dosa. 1/4 piece of ginger; 2 green chilies (adjust to taste); salt to taste


    Drain and grind the rice, green chili and ginger to a coarse, thick paste,
    adding very little water as the cucumber will release its own water.
    Add the cucumber pieces, and grind till smooth.
    Remove from the mixie and add the sooji, salt and bits of cucumber.
    Mix well to make a dosa batter.
    Heat a tava (non-stick will save oil and the calories!), pour a ladleful of batter
    and spread in circular motions as you would a dosa. Dribble drops of oil.
    When cooked, carefully lift off the tava and flip over.
    Cook for about 30 seconds.
    Serve hot with coconut chutney, pickle or even a bowl of fresh curds!

    Peas and Paneer Dosa.


    Rice 300 gms
    Urad Dal 100 gms
    Chana Dal 25 gms
    Methi Dana 1/2 tsp
    Butter or Ghee 100 gms
    Salt To Taste


    Peas (boiled) 500 gm
    Paneer(finely chopped) 250 gm
    Ginger 1”
    Green chilly 2
    Coriander leaves (finely chopped) To sprinkle
    Oil 1 tbsp.
    Mustard seeds (small) ½ tsp
    Salt To taste
    Red Chilly powder ½ tsp.
    Garam masala ½ tsp.


    Soak rice, chana dal, urad dal, methi dana together overnight. Grind it in grinder. For fermentation keep it for 12 hours in summers and 24 hours in winters. At the time of making, add salt. The paste should be liquid. Heat dosa tava and spread the paste over it. Make the dosa thin and crisp by using ghee or butter. Roast it from one side.


    If there is any problem to spread dosa then add 1 tbsp of suji in the paste.

    Makes: 15-20 dosa.

    Poha Dosa.


    Soft rice flakes : 1 cup
    Rice : 2 cups
    Sour Curd : 3/4 cup
    Fresh Coconut milk : 1/2 cup (or Coconut milk pwd : 2 tbsp)
    Cooking Soda : 1/4th tsp
    Salt : to taste
    Sugar : 1 tsp


    Wash the rice flakes and mix the curd in it overnight. Soak the rice separately in water. The next day, grind the rice to a fine paste, adding salt. Add the poha, sugar and coconut milk (or the coconut milk powder) and grind further while adding little water, if necessary. Remove in a vessel and add the soda and mix well. The batter should be thick enough to pour in a small saucepan. Pour a spoon of oil in a hot saucepan, and pour 2 ladle full of the dosa batter into it. Hold the saucepan and turn it around so that the entire saucepan is coated with the dosa batter. Pour a tsp full of oil around the edges of the dosa and keep it covered. Take care to have a medium flame. After a few minutes, turn the dosa. Keep it covered again. Remove when both sides are done. Serve hot with onion chutney.

    Vegetable Idli

    Ingredients for making idli batter:

    Raw rice - 3 cups
    Idli rice - 3 cups
    Urad dal - 2 cups
    Salt to taste

    For vegetable idli:

    Vegetables - 500 gms.
    (Includes Carrots, Beans, Cabbage, Potato, Capsicum Onions - all put together)
    Green Chillies - 6 nos.
    Cumin Seeds - 2 tsp.
    Garam Masala Powder - 1 ½ tsp.
    Oil - 2 tbsp.
    Salt to taste


    Mix both the rice and clean them in water. Soak the rice in water for a minimum of 3 hours. It is enough if the urad dal is soaked for 15-30 minutes. Coarsely grind the soaked rice separately and the urad dal to a very fine paste. Mix both the batters, add salt and mix well using your hands. Leave the batter aside and let it ferment well. Chop all the vegetables fine. In a kadai heat oil and fry cumin seeds to a golden brown colour, add the chopped green chillies and fry them too. Next add the chopped vegetables and fry them till they are nearly done. (You need not fry them till they become very soft because they will get steamed well along with the idlis.) Add salt and garam masala powder and mix well with the vegetables. (Take care while adding salt, as there will be sufficient salt in the idli batter too.) Grease the idli plates with oil and add the idli batter in the idli plates. Do not pour the batter up to to the brim, as you will need some space for the vegetables. Take about a tablespoon of the curry and add it in the middle of the idli batter. Slightly cover the curry with the batter. Steam the idlis along with the vegetables. And serve with onion chutney and coriander chutney

    Ragi Adai


    Ragi Flour - ½ cup
    Channa Dhal - 1 tbsp
    Gram Dhal - 1 tbsp
    Curry Leaves - 1 tbsp
    Onion - 1 Chopped
    Salt to taste
    Chillie powder - to taste
    Oil - 1 tsp
    Water - as required


    Soak Channa dhal and Gram dhal for 20 - 30 minutes and grind coarsely. With the Ragi flour add salt, chillie powder and the ground mixture and mix well with water to a thick consistency. In a hot tava pour this and sprinkle chopped onions and curry leaves on it. Add some oil to the sides and let it cook on a slow flame. Turn it around till done and serve hot with skimmed curd.

    Rajma Adai


    Raw Rice - 2 cups
    Rajma beans(Kidney beans) - 1 cup
    Dry red chili - 8 nos.
    Green chili - 12 nos.
    Curry leaves - a few (finely chopped)
    Onions - 2 nos. (finely chopped) (optional)
    Asafetida - a pinch
    Salt - to taste
    Water - as required (to make a paste)
    Oil - as required (for cooking)


    Soak the rajma for a full 24 hours, in a bowl. Soak the rice for 2 hours (in a separate bowl).
    Wash the rice and the rajma well.
    First grind the rajma coarsely and keep aside.
    Now, grind the rice with the chillies and then mix it with the rajma paste.
    Add salt and curry leaves.
    Mix well and keep it overnight.
    Just before making the adais, mix asafoetida and onions (if required) and water.
    Give the mixture a good stir.
    Heat a tava and spread a little oil on it.
    Now, pour about a ladle full of the rajma mix and spread it (like you would for a dosa/pancake).
    Pour one-teaspoon oil along the circumference and wait till done.
    Then flip it over and pour another teaspoon oil.
    Wait till done on this side also.
    (Best, if lightly crisp). Serve hot with butter or jaggery.

    Karupara Ada

    Curry Leaves 2 Strip
    Green Chillies 2 Piece
    Onion 1/4 Cup small onions
    Asafoetida 1 Tablespoon powder
    Dried Red Chillies 4 Piece
    Salt To Taste
    Long Grain Rice 2 Cup
    Moong Dal 1/2 Cup cheruparippu
    Toor Dal 1/2 Cup thuvaraparippu
    Urad Dal 1/2 Cup uzunnuparippu
    Water 0 As Required for grinding the above items
    Oil 0 As Required very little to make ada

    Preparation Method
    Soak the grains and pulses for 4 hours or more. Later wash and grind them together with all the below ingredients except oil. No need to ferment the batter.

    To make ada: heat a pan and pour little oil and then the batter and with a spatula make it to a round shape. Cook both sides and you can serve this with coconut chutney.


    Rice 4 Cup
    Coconut 1 Cup grated or cut into small pieces
    Rice 1/2 Cup or one handful (cooked rice from previous day)
    Baking Soda 1/4 Teaspoon I use yeast(1/2 pkt or 4 gms)
    Salt 0 To Taste
    Preparation Method
    To make the batter:-
    1. Soak rice for 4-6 hours.
    2. Dissolve the yeast in some warm water.
    3. Grind the rice along with the grated coconut & cooked rice thoroughly.
    4. Now add the dissolved yeast & salt.
    5. After mixing in all the ingredients, keep the batter to ferment overnight.
    6. The following morning, the batter would have fermented & is now ready to make the appams.

    To make appams:-
    1. Pour some(4 tbsp) batter into the appa chatti(the pan) and rotate the pan to get a thin layer of batter on the sides, with more batter in the middle.
    2. Keep it covered and cook in medium flame for about a minute.
    3. When cooked take the appam out with a spatula and it is ready to serve.

    Note:- Best if served with stew( a dish made with potatoes, onions & coconut milk .

    Easy Vellayappam.

    Rice flour - 1 cup
    Grated coconut - 1/2 cup
    Sugar - 50 gm.
    Salt a pinch
    Cardamom - 3 nos.
    Oil for frying


    Grind coconut and take out the milk. Heat 1 cup of water and when it comes to a boil, add the rice flour to make a paste. To this, add the coconut milk, sugar, salt and cardamom and mix to the consistency of dosa batter. With a spoon, pour little by little of the batter in oil. As it spreads in the kadai, fry it slowly. Turn it over until it is fully cooked


  2. #2
    Join Date
    Sep 2003
    Garden State



    Kalakureenga Miche !!! Rajma Adai....Morning Yaenthurichu paartha first posts urs !!! Ennaiku sure try panuraen urs !!!!


  3. #3


    OOPS !! yeah m e too, when i checked after awake now....
    i saw yours!! [post] COOOOOOL

  4. #4


    Nice recipes .I will try them out Thanks Sweet Miche

  5. #5


    Thanks for posting collection of recepies,it helps me a lot

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