Thursday, August 29, 2019

Easy NO-GRIND Dosa Recipe

Perfectly crisp dosas made with minimal preparation; this version can be made without soaking and grinding rice and lentil. The recipe is GREAT for a snack or for dinner! 

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Dosa, a crisp lentil and rice crepe from India is super delish to enjoy. Enjoyed as breakfast or a quick dinner, these crepes are generally served with an array of chutneys and sambar. 

These crepes are generally made by soaking rice and lentil (urad dal), grinding it and fermenting it for a few hours. The batter is then used to make crepes on a hot griddle or tava. The entire process takes close to 24 hours to get everything together. 

An easier way to make these crepes at home are to skip the first two steps and ferment a mixture of rice flour and urad dal flour. The recipe shortens the time required from 24 hours to 8-10 hours. So plan to make dosas and get them for dinner the same day! As simple as that! 

How to get the NO-GRIND batter right each time?

This batter needs ground rice and urad dal. The ground flours are available to buy off the shelf or make it yourself. I like to use my NutriMill to mill the flours to a fine consistency and use the freshly milled flours to make the batter. That way, I know what rice and dal goes into my batter and I can adjust the consistency of the flours too. 

The rice I use for the recipe is Idli Rice and the Urad Dal is the Gota Urad Dal. Both are easily available in most Indian stores and on Amazon. The proportion of rice to dal is 3:1; the same as traditional dosa recipe. While I add some fenugreek seeds to the traditional recipe, I skip them in this. The rice flour results in crisp dosas without having to add anything extra. 

Given that the batter is made using flours, ensure the water is not too much while fermenting. There is really no way to remove the excess water after fermenting. So if you end up with a thin batter, add some rice flour at the end to make the batter thick. 

How are these different from regular Dosas?

As mentioned above, these crepes are made from fermented flours instead of soaking and grinding. The time reduces considerably to make the batter. 

Besides the time taken, the flavor varies a little. If the flours are store bought, they tend to be super fine and that changes the texture of the final product. If you like the dosas with slightly coarse flour, use a mill or a high power blender to make the flours at home.

The fermented batter made from slightly coarse lentil and rice does give flavor and texture similar to the traditional version. This is definitely a short cut version and might vary slightly from the actual recipe. But if you want dosas in under 12 hours; this recipe is a keeper! 

What to serve with these Dosas?

Dosas make a great breakfast or dinner recipe. There are plenty of options to make the dosas more interesting. From converting the simple dosa to Indo-Chinese version by adding noodles to it or to a more spicy version using Mysore Masala powder, dosa is a versatile dish that can be customized easily. 

These dosas taste awesome with the same condiments and sides as regular dosas. If you are looking for dipping sauces (chutneys) and sides; try these: 


Rice flour 3 cups
Salt 1 1/2 tsp
Water 2-3 cups 
Oil as required


To make the dosa batter

In a bowl mix together rice flour, urad dal flour and salt. Add in water as needed to form a batter.

Ensure there are no lumps and the consistency of the batter is thicker than pancake batter. 

Leave the batter in a warm place to ferment for 8-10 hours. It is super easy to make the batter in the Instant Pot using the 'Yogurt' function. Check out the detailed recipe here

Once the batter is fermented, ensure the consistency is maintained. In case the batter is too thick, add some more water and mix well. The batter can be refrigerated for 4-5 days.

To make the dosas

Heat a cast iron griddle or tava. Add some oil to grease the tava. 

Take a ladle full of batter and spread it evenly on the griddle. Let the dosa cook till it is light brown. 

Flip over, add some more oil/ghee and cook for a couple of minutes. 

Serve the dosa with SambarCilantro Coconut Chutney and Tomato Onion Chutney. It tastes best when enjoyed warm. 


Tuesday, August 13, 2019

Fasting recipes | Ekadashi Recipes

A collection of fasting friendly appetizer, snacks, meals and desserts. These recipes are easy to make and super delicious too!

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

The Hindu Holy month of Shravan is here and many families are observing fast through the month. There are different types of fasts observed by different people, ranging from eating once a day to eating just fruits, nuts and milk. 

A vast majority of people do the fasts in the similar way as they would fast for Ekadashi. This includes consuming 'certain' grains, some vegetables, milk, sweets, nuts and fruits. There are plenty of recipes that can be made keeping the requirements of the fast in mind and they are all delicious. 

As a kid I used to enjoy these delicious recipes when my grandma would fast. The taste and flavors have stuck and now I make these recipes even without a fast! 

List of ingredients to make these recipes

These recipes are quite easy to make and have a few ingredients in common. Once you have these ingredients in the pantry, making these recipes is pretty simple and straight forward. I like to have these stocked up so I can make the recipes pretty quickly.

Here are the common ingredients for these recipes:

Sabudana: Tapioca pearls, sago, sabudana all refer to the MOST popular fasting ingredient. This is easily available in Indian stores as well as on Amazon. They come in various sizes. I use the medium ones for khichdi, kheer and vada and the tiniest ones for recipes like pancakes as shown below.

Barnyard Millet: Another popular grain to enjoy while fasting is barnyard millet. Also known as samai, samo or vrat ke chawal; this millet is great for recipes like khichdi, tikki and vada. It cooks pretty fast and makes a great breakfast for non fasting days too. 

Amaranth: Rajgira or amaranth is a popular flour that is allowed during fasting. This powerhouse of nutrients makes a great gluten free flour for everyday use as well as for fasting recipes. Available as a grain and as a flour, this is perfect for parathas and as a thickening agent for kadhis.

Quinoa: A grain that makes a great addition to the family of fasting ingredients, quinoa is healthy, delicious and easy to make for fasting days. The grain can be used in many recipes like kheer, khichdi or even tikkis. The versatility of quinoa makes it greta for sweet and savory recipes. 

Peanuts: Peanuts are added in most fasting recipes either as whole or converted to a powder. They give a great nutty flavor to dishes and thicken curries without having to add any kind of flour. Buy them in bulk, lightly roast and store them. That makes cooking with them pretty simple. 

Potatoes: One of the MOST popular vegetable for fasting recipes is potatoes. In its original form or in the form of sweet potatoes; this vegetable finds an easy application in all recipes for fasting. 

Spices: The spices that find application in fasting recipes includes black pepper, green chili, Curry Leaves, Ginger and Cumin Seeds. These are used to spice up the food and to add a lot of flavor to the recipes. The ingredients like red chili powder, turmeric, garam masala and mustard seeds are generally not used to make fasting recipes. 

Add-ins: The popular ingredients to add to fasting recipes includes lime juice, salt, sugar and cilantro. These are required to add flavor to the recipes and strike the right balance of sweet, salt and sour in the recipes. 

So with this, let us head to the recipes that are popular for fasting days:

A popular snack or dinner recipe made from tapioca pearls, potato and spices, sabudana vada is LOVED by most people. It is a deep fried recipe that needs a handful of ingredients. 

Parathas made from amaranth flour with potatoes and spices, these are perfect to enjoy with a side of stir fried potatoes or kadhi. These gluten-free parathas are easy to make and can be made before hand and served as required. 

Khichdi made from barnyard millet is a popular breakfast, lunch or dinner recipe. Even on non-fating days this makes a delicious meal with a side of yogurt.

Buff Vada | Farali Pattice

Deep fried rounds of potato filled with delicious salty, sweet and spicy mixture of coconut, pattice is a family favorite. Also called as Buff vada in certain places, this tastes best with some cilantro chutney on the side. 

Dudhi (Lauki) Barfi

What is fasting without a delicious dessert. Bottle gourd is a vegetable that finds application in fasting recipes. Making barfi using that is a great idea to satisfy the craving sweet tooth! Plus, easy to make and super delicious. 

If you need an accompaniment for khichdi or parathas, this kadhi is PERFECT. Super quick and easy to make, it has everything sweet, spicy and salty. It can be customized easily to suit taste preferences. 

Pedas made from milk powder are great for fasting. These need a handful of ingredients and come together quickly. I like to make a BIG batch and enjoy the, trough fasting days and otherwise. 

Sabudana vadas are a favorite but when we need a low calorie version of them, these non-fried ones are perfect. Made in the abeliskiver pan, these fritters made from sabudana, potatoes and spices makes a great snack or appetizer. 

Flourless cookies made using almond meal and nuts, these are great for festivals, fasting or any kind of celebration. These cookies are easy to make, super delicious and addictive. 

Quinoa is a great alternate to traditional sabudana for all fating recipes. This khichdi is super simple to make using a handful of ingredients like quinoa, potatoes, peanuts and Indian spices. A great breakfast for fasting days too. 

Sabudana Kheer or tapioca pudding is made using sabudana pearls, milk and sugar. Adding your favorite nuts to the pudding makes a great dessert for fasting days. 

Samo pearls combined with potatoes and spices makes amazing fried or non-fried version of barnyard millet fritters. These fritters are great as a snack or as an appetizer. Plus, super easy to make and easy to customize! 

The MOST popular fasting recipe is Sabudana Khichdi. Made using tapioca pearls, potatoes, peanuts and Indian spices, this is PERFECT for any fasting meal. 

Tapioca Pancakes

If you like tapioca, these pancakes will definitely become a favorite. This recipe is made from tiny tapioca pearls and tastes perfect with maple syrup, fruits and some powdered sugar. A great way to start any fasting day I promise!