Oothappam - The Indian Pizza???

What do you do with the over-fermented dosa/Idli batter??? I make these cute little Chellamani Snack for kids or if I don't have anything pre-planned for breakfast I go for this delicious and gorgeous Vegetable Oothappam. As every South Indian home even I do make Idli batter almost every week, refrigerate them in a container once fermented to be handy any day of the week or any time of the day . First day I makes dozens of Idlys, next day comes the dosas and then comes this yummy Oothappams. Oothappams are thick dosa like pancakes made with the veggies.

I make them in two different ways:- One by making thick dosas/pancakes, sprinkling the mixed veggies, cook, flip, cook again and take them out. Two adding all the veggies in the Idli batter and mixing them well and make thick Oothappams. Both tastes great, I like the first way - Crunchy veggie bites spread over the Oothappams where as my hubby like the second way - bites of veggies inside the Oothappams.

Ingredients:-

1. Idli/Dosa batter ~ 4 cups(Find dosa batter recipe here if you are a newbie :-))
2. Grated Carrot - 1
3. Chopped Onion - 1
4. Chopped Tomato -1 
5. Green Chilies chopped - 3
6. Coriander Leaves/Cilantro chopped ~ 3 tbsp
7. Salt ~ 1 tsp(to taste)

Preparation Method :- 

• Put all the veggies and cilantro in a bowl, add salt and mix well with clean hands. Reserve.
• Heat up a non-stick Griddle/Tawa, when the griddle is hot enough pour a big ladle of batter and spread very gently(Don't spread too much, Oothappams are thick compared to dosas and small in size)
• Immediately spread a tsp of mixed veggies on top of dosa before the spread gets dried off(you can drizzle a tsp of oil/ghee on the edges of oothappam and gently press the veggie top with a spatula if desired - I didn't use any oil/ghee) 
• Wait for a minute, once the bottom side is cooked and you see sponge like holes on top, then  flip the oothappam, press gently with a spatula if desired and wait for a minute till the other is cooked well. 
• Take off the tawa. Before spreading the next dosa wipe the tawa/griddle with a clean towel/thick paper napkins to clean off any veggie residue remaining when you cook the Oothappam. 
• Repeat the process for the rest of the batter and veggies. Serve warm with Tomato Chutney or Sambhar or Coconut Cutney 

• Now for the variation Ootappam without the veggie spread on top, mix all the ingredients together, heat up the tawa, pour a ladle of batter, spread gently to make thick Oothappams, flip over when the bottom is cooked and take out of the griddle when the other side is cooked as well.

Sending this to Pari's Only South Indian Event, The Kerala Kitchen Event here @ Cook-Ezee, and Srav's Vegan diet - Only plant based

                                       





Notes:-

1. If you want to make oil free dosas/Oothappams your tawa/griddle should be non-stick and there should not be any tear offs on the griddle due to over heating.
2. If you have issues with griddle, wash and clean them and spread some ghee/butter/oil and keep it overnight. Fully wipe off the oil with a paper napkin or towel just before you make dosas.
3. Don't over heat the griddle/tawa, always keep them in between medium-high temperature(ie not to full flame, but a bit less than high heat)

Rava/Sooji Dosa

Ingredients:-

1. Rava - 2 cups
2. grated coconut - 1/2 cup(optional)
3. salt to taste
4. jeera - 1 tsp(optional)
5. water - 1 cup or as needed

Preparation Method:-

• Soak rava in water for 10 - 15 mins.
• Grind together rava, coconut and salt to a smooth batter. Add the cumin seeds to the batter and mix well.
• Heat a non-stick pan, pour a ladle of batter and rotate clock-wise to make round dosas.
• Turn over when the dosa is light brown color. Remove from the pan when done.
• Repeat the process to make required amount of dosas.
• Serve with coconut chutney or Sambhar

Green,green Go green with Moong/Cherupayar Dosa and green chutney

I recently discovered this dosa, actually I'm not sure of the name as I heard this is called 'Pesarattu' an Andra breakfast usually served with Peanut Chutney. I got this recipe from my little sister who recently got married and moved to Edison, NJ. She was lucky enough to get some great friends and she got this recipe from one of a wonderful friend from AP. When ever we go to NJ, I definitely visit this friend and I'm sure she won't let us leave without having something. My kids too really love to go there as they know their quota of chips here is unlimited. Thank you dear Swaroopa for bearing with my kids who mess your home every time we visit and being such a nice person. And thanks my sis for sharing me this so easy and quick recipe. This is a great rescuer at times when I just do not have anything pre-planned for my breakfast of lunch and even my kids love dosa-chutney anytime, everytime...

Ingredients:-

For Dosa:-

1) Whole Moong/Green gram/Cherupayar - 1 cup soaked for an hr or two

2) Green chilly - 3

3) Ginger - 2 tbsp chopped

4) Coriander leaves- A small bunch chopped

5) Salt

Grind the first four ingredients and make dosa batter out of it. Add some salt and jeera(optional) before you make dosas. Heat a non-stick pan, pour a scoop of batter and spread in circular motion to make nice round dosas. Flip it and wait for a min and take off the flame. Make required amount of dosas and served hot with Peanut or coconut chutney.

Its so simple yet healthy, rich in protein and delicious.

You can spread some finely  chopped onion, curry leaves and coriander leaves on top of the dosa and flip it off when done or add it to the batter and make dosas as well. I did not do it becaue since my kids do not like it.

For green chutney:-

To grind:-

grated coconut - 1 cup

green chilly - 3 sliced

Ginger - 1 tbsp chopped

corainder leaves - 3tbsp

curry leaves few

Seasoning:-

Coconut oil(any oil can be used)

mustard seeds - 1 tsp

urad dal- 1tbsp

curry leaves

whole red chilly - 2 broken

Grind the 'to grind' ingredients pour in a bowl. Add oil in a pan, splutter mustard seeds, add urad dal, curry leaves and whole red chilly. Stir them for a min and pour over the chutney.

Raagi Dosa with Egg Roast

Raagi dosa as I call it, is made with Raagi and wheat flour. My concept of Raagi flour was to be used to prepare baby food which we call 'kurukku' and even I loved the leftovers of that 'kurukku' because it was so sweet like any kheer. I had seen my grandma and aunt making it for my cousin brother when he was a baby. And when I had my son and I went to India for vacation my grandma made the same for my son too. Anything other than Raagi was really out of question for me and this Raagi dosa evolved out from my mother-in-law who was bit diabetic and a person who avoid eating rice at night. So on a normal India call to my mother-in-law I  asked her what did she made for dinner and she told me she had made Raagi dosa. So she gave me the recipe of this Raagi dosa and from then I started making this dosa regularly whether it is for breakfast or dinner with a bit of variation. Even me and my hubby is not fond of eating rice at night, so this is a better and healthy substitute for rice or for those who go lazy to roll the chappathi for dinner(of course we all have some of those lazy days to make dough, roll out the roti and make rotis out of it).

                                        

Ingredients for Dosa:-

Raagi flr- 3/4 cup
wheat flr- 3/4 cup
salt - 2 tsp
Jeera/Cumin - 1 tsp
water 3 cups (u can add/reduce water as needed, batter should be of normal dosa batter consistency)

In a bowl add ragi flour and wheat flour and mix well with a spoon. Add water and keep mixing so that no lumps are formed. Add in salt and Jeera and mix well. Heat a non-stick pan, pour a laddle of batter and spread in a circular motion to make a nice round dosa, drizzle oil if necessary(I did not use any oil). Let it cook for few seconds or a minute till they turn light brown color. Fold it into half and take out from the pan. Make required amount of dosas like this and serve hot with egg roast..

Ingredients for Quick n Ezee Egg Roast:-

Boiled eggs - 5(make slits on each egg using a knife)
Onion - 2 big( finely sliced)
Tomato - 1(finely sliced)
Green chillies -3(sliced into half)
Ginger - 1 tbsp finely chopped
Turmeric pdr- 3/4 tsp
Chilly pdr - 2 tsp(u can add/reduce it according to your spice level)
salt to taste
curry leaves - a sprig
oil- 2 tbsp

In a frying pan add oil and saute onion, ginger, green chilly and salt. When onion turn light brown add tomato and saute for a while. Add turmeric powder, chilly powder and some more curry leaves and stir for 2 mins. Add eggs and mix it well with masala(check for the salt in btw). Cover the pan with a lid and let it cook for 5 mins in low flame. Switch off the flame and serve hot with Raagi dosa/chappathi. Garnish with few more curry leaves and coriander leaves if desired...

Note:-Without adding wheat flour Ragi dosa will be very sticky and might not come out clean from the tava. Adding cumin seed is optional, I add while making most of the dosas.