Davangere Benne Dosa /Butter Dosa

Serving: 6

Ingredients:

Sona masoori : 1 cup
Par boiled Rice : 1cup

Urad dal: 1/2 cup

Chana dal: 2tsp

Methi seed / Fenugric seed: 1/2 tsp

Beaten rice / puffed rice: 1/4 cup
Cooked Rice: 1/4 cup
Maida - 1/4 cup

Salt: According to taste

Baking Soda: 1/4tsp
Butter - 1/4 cup

Method:

Soak all the ingredients for 4 to 5 hours except Beaten rice. And soak Beaten rice just before grinding. Grind all the ingredients, add soaked beaten rice and cooked rice at last.

keep the batter in a warm place to get ferment for overnight.

Just before preparing Dosa add maida, salt, Baking soda.

Heat pan or griddle with little Butter.
Spread the mix on pan in circular motion to make thin Dosa and cook both the side with 1tsp butter on each side totally 2tsp butter or more.

Benne Dosa is served with Coconut chutney and potato curry.

Potato Curry:

Ingredients:
Peeled and Chopped Potato - 2cup
Chopped Onion - 1/4 cup
Salt to taste

Method:
Pressure cook Potato, onion and salt. when it gets cool mash slightly and serve with Benne Dosa / Butter Dosa.


Coconut Chutney

Ingredients:
Fresh grated coconut - 1 cup
Roasted Chana - 4tsp
Green chilies - 5-6
Coriander leaves - 4 tsp
Salt to taste.
Butter - 4 tsp

Method:
Grind all chutney Ingredients with little water. Add Butter on top and serve with Benne Dosa / Butter Dosa.

Egg Dosa

Serving: 6

Ingredients:

Egg - 6
White / brown rice: 2 cup

Urad dal: 1/4 cup

Chana dal: 2tsp

Methi seed / Fenugric seed: 1/2 tsp

Beaten rice / puffed rice: 1/4 cup
Soy bean - 2tsp

Salt: According to taste

Baking Soda: 1/8tsp

Optional Ingredients:

Rice flour: 2tsp

Maida / All purpose flour: 2tsp

Oil: 1tsp

Sugar: 1/2 tsp

Red chili chutney:
Dry red chili - 1/2 cup
chopped onion - 1tsp
Coconut powder - 1tsp
salt to taste

Method:

Soak all the ingredients for 4 to 5 hours except Beaten rice. And soak Beaten rice just before grinding. Grind all the ingredients, add soaked beaten rice at last.

keep the batter in a warm place to get ferment for overnight.

Prepare chutney with chutney ingredients with little water and keep it aside.
Just before preparing Dosa add salt, Baking soda and also optional Ingredients.
Heat pan or griddle with little ghee or oil.
Spread the dosa batter on pan in circular motion to make thin Dosa.

In a cup beat a Egg with pinch of salt.
Spread on top

of Dosa then cook both the side.

On the egg side spread red chili chutney and fold the Dosa.
Serve hot.

Dosa can be served with Coconut chutney / peanut chutney / onion chutney ( for the reciepe refer my Chutney section).

Guacamole

Ingredients:

Ripe Avocado - 2
Finely chopped Tomato - 1/2 cup
Finely chopped Onion - 1/2 cup
Finely chopped Garlic- 1tsp
Finely chopped green chilies - 1tsp(optional)
Finely chopped coriander - 1/2 cup
Pepper powder - 1/4 tsp(optional)
Lemon juice - 2tsp
Salt to taste

Method:

Cut avocados in half. Remove seed. Scoop out avacado from the spoon, put in a mixing bowl.
Using a masher mash the Avocado. Add the Onion, Tomato, Garlic, Green chilies, coriander, lemon juice and salt mix well.

Serve with corn chips / any whole grain chips.

Guacamole has very less carb may be 5 to 6 gm and Avocado is rich in fiber.

Spinach Raitha

Ingredients:

Chopped Spinach - 1cup
Chopped Onion - 1tbs
Chopped Green chili = 1tsp
Salt to taste
Curd/ yogurt - 1/2 cup

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Urad Dal - 1/2tsp

Oil: 2 tsp

Method:
Prepare seasoning add Onion and green chilies, when they get soft add Spinach and salt fry until it become tender. let it cool for a while.
Beat yogurt until smooth then add spinach.

Serve with Rice / Chapathi.

Coconut Peanut chutney

Ingredients:

Grated fresh coconut - 1/4 cup

Roasted peanut - 1/4 cup

Roasted chana - 1/4 cup

Ginger -1/2'

Garlic - 1

Tamarind - 1/2'

Coriander - 4 stick

Curry leaves - 4

Green chilies - 4

Salt to taste

Water

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Urad Dal - 1/2tsp

Oil: 2 tbs

Method:

Shallow fry green chilies then mix all the ingredients and make chutney.

Prepare seasoning and garnish on top of the chutney.

Serve Coconut peanut chutney with Idli / Dosa.

Egg fry

Ingredients:

Boiled Egg - 4

Roasted Methi powder - 2 pinch

Pepper powder - 2 pinch

Daniya powder - 2 pinch

Jeera powder - 2 pinch

Red Chili powder - 2 pinch

Salt to taste

Oil - 1tsp

Method:

Cut Boiled egg into half. Heat a skillet Place Egg on it with little oil, sprinkle methi, pepper, daniya, jeera powder each side and salt as well. Roast it for few min on each side.

Serve Egg fry as a side dish with rice.

Masoor Dal

Ingredients:

Mustered seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Masoor Dal - 1cup
Chopped Garlic - 1tbs
Chopped Onion - 2tbs

Chopped tomato - 2tbs
Asafoetida - 1/4
water - 3 cup
Chopped coriander - 1tsp
Oil - 1tsp

Powder:
Coconut - 2tsp
Red chili powder - 1/2tsp
Garlic - 1
Jeera - 1/4tsp

Method:Make powder with powder ingredients. and keep it aside.
Prepare seasoning with mustered seeds, jeera, red chilies, curry leaves, Asifotida and add garlic then onion, when it gets soft add washed Masoor Dal fry for few min now add 1 cup water, let it cook for a while add water if required finally add Tomato and powder and cook for 2 to 3 min.
Garnish with Chopped coriander.

Serve hot with Rice / Chapathi.