Instant Savory Spring Onion Dosa

I know, 'Instant' sounds always good. No soaking, no grinding and no fermenting, totally free from all these time consuming process. This is such a dosa where you can whip up the batter with a few ingredients already available from your pantry. This savory dosa had a great crunch from the spring onions and a spicy kick from the green chilies. You can also add grated carrot or zucchini and make it more colorful and healthy. And here goes the recipe,

Ingredients:

1 cup Besan flour 

2tbsp Sooji (Rava)

1tbsp Rice flour

1/4tsp Turmeric powder

1/4tsp Ajwain seeds

1 pinch Baking soda

1/4 cup plain Yogurt 

1 cup Water

1tsp minced Ginger

2 small Green chilli (minced)

3 stalks Spring Onion/Green Onion (finely chopped)

1tbsp Cilantro (chopped)

1tsp Salt

Oil

How to:

• In a big bowl, mix together the dry ingredients: besan, sooji, rice flour, turmeric powder, ajwain and salt.

• Add yogurt and water and whisk well to form a lump-free batter.

• Now add the green chilli, ginger, cilantro and spring onions, and mix'em well. 

• Let the batter sit for 15-20 mins. Add baking soda just before using the batter.

• Apply oil on a hot tawa/griddle, pour a ladle full of batter and spread it out.

• Cook for 2-3 mins or until evenly browned and flip the dosa. 

• Continue cooking for another couple of mins and serve hot with chutney or sambar.

Anaheim Pepper Stir-fry

Anaheim pepper is a very mild variety of chili pepper. These peppers are mainly used in mexican dishes for stuffing the cheese and frying the same. In our cuisine, this is a perfect crunchy stir-fry for accompanying our rice dishes. With a few ingredients, you can make the mild peppers spicy and flavorful. Here goes the recipe, 

Ingredients:

4 Anaheim Peppers (de-seeded & chopped)

1/2 Red Onion (finely chopped)

5-6 Curry leaves

1/4tsp Turmeric powder

1tsp Coriander powder

1tbsp Masala powder

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

1tbsp Oil

Salt 

Masala powder:

4 dry red chilli

1/2tsp mustard seeds

1/2tsp Cumin seeds

1tbsp Coriander seeds

1tsp urad dal

2tbsp peanuts

6-7 curry leaves

• In a pan, dry roast the following in the same order: dry red chilli, mustard seeds, cumin seeds, coriander seeds, urad dal, peanuts and finally curry leaves.
• Now let the mixture cool and coarse grind it.

How to:

• Heat oil in a pan, add the mustard seeds, cumin seeds and urad dal.

• Then add the onions and curry leaves, followed by salt and turmeric powder.

• Now add the coriander powder, saute for a min and add the peppers.

• Add another pinch of salt and the masala powder and cook for 3-4 mins or until the peppers are tender.

• Check salt for taste and switch off.

• Serve hot with dal or sambar rice.