davangere benne dosa recipe below:

davangere benne dosa recipe below:

 

davangere benne dosa recipe

AUTHOR: dassana

RECIPE TYPE: breakfast, brunch, snack

CUISINE: south indian, karnataka

PREP TIME:  9 hours

COOK TIME:  30 mins

TOTAL TIME:  9 hours 30 mins

SERVES: 3-4

benne dosa recipe - crisp, soft davangere style benne or butter dosa. a special dosa from the city of davangere in karnataka.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for dosa:

• 1 cup idli dosa rice or parboiled rice, 200 grams
• 1.5 cups puffed rice/murmura/pori, 50 grams
• ¼ cup urad dal, 50 grams
• 1 tbsp maida or all purpose flour
• ¼ tsp sugar
• 3 to 3.5 cups water for soaking
• ¾ cup water for grinding or add as required
• ¼ tsp baking soda
• salt as per taste
• oil and butter (white or yellow) as required

for making potato palya:

• 300 grams potatoes or 3 to 4 medium potatoes
• 50 to 60 grams onion or 1 medium onion, chopped or ⅓ cup chopped onion
• 1 small green chili, finely chopped
• 1 tbsp oil
• salt as required

for making spicy coconut chutney:

• ½ cup tightly packed grated coconut, fresh or frozen
• 5 to 6 green chilies, roughly chopped
• 1 to 2 seeds of a green cardamom
• 3 to 4 tbsp water for grinding
• salt as required

INSTRUCTIONS

preparing dosa batter and fermenting:

1. pick and then take idli dosa rice or parboiled rice, urad dal, methi seeds in a bowl.
2. rinse all of them together for a couple of times. drain and keep aside.
3. take 1.5 cups puffed rice (50 grams) in a bowl. if you want you can rinse them too once. or add them directly to soak. do note that rinsing makes the puffed rice a bit sticky to handle.
4. strain and add the rinsed puffed rice to the bowl containing the rinsed urad dal, rice and methi seeds.
5. pour 3 to 3.5 cups water. stir well, cover and allow all the ingredients to soak for 5 to 6 hours.
6. strain very well and add the soaked ingredients in a grinder jar. strain really well as the puffed rice holds quite some water. also when adding water for grinding be careful.
7. add 1 tbsp all purpose flour (maida).
8. add water in parts and grind to a smooth batter. a rava like grainy consistency of the rice is also fine. i ground in two parts. in the first part i added ½ cup water and in the second part, i added ¼ cup water. so overall used ¾ cup water for grinding.
9. take the ground batter in a bowl.
10. add ¼ tsp sugar.
11. mix very well.
12. cover and keep the batter to ferment for 8 to 9 hours or more depending on the temperature conditions in your city.
13. before making the dosas, add ¼ tsp baking soda and salt as per taste. mix very well.

preparing dosas:

1. in a cast iron tava or griddle, spread some oil with a spoon or with halve of a onion.
2. take a ladle of the batter and pour on the tava. heat the tava first very well. before spreading the batter, reduce the flame and then spread the batter.
3. gently spread to a slightly thick dosa. once you spread the dosa, increase the flame to medium intensity.
4. you will begin to see a lot of tiny holes in the dosa.
5. cook on medium flame till the top has cooked.
6. once the top has cooked, add some butter on top.
7. spread the butter gently all around with a spoon or spatula.
8. flip the dosa. cook for some seconds or a minute and then fold.
9. serve davangere benne dosa hot with potato palya and coconut chutney. if you are unable to serve them hot, stack them in a roti basket or casserole and serve warm. you can also add some butter on top of the dosa while serving. you can serve the dosa separately or place the potato stuffing in the dosa and then serve.

preparing potato palya or potato stuffing:

1. take 300 grams or 3 medium sized potatoes. rinse them well and then steam or boil them till they are completely cooked. if cooking in a pressure cooker, then cook the potatoes for 4 to 5 whistles.
2. when they are still warm or slightly hot, peel and mash them roughly. keep aside.
3. in a pan, heat 1 tbsp oil. add ⅓ cup chopped onions.
4. saute the onions till translucent.
5. add 1 small green chilies (finely chopped). if you want you can also add 2 to 3 green chilies. stir well.
6. then add the roughly mashed potatoes.
7. season with salt.
8. mix very well and saute for a minute.
9. serve potato palya with davangere butter dosa or regular dosa.

preparing coconut chutney:

1. take ½ cup freshly grated tightly packed coconut in a small grinder. add 5 to 6 green chilies (roughly chopped) and 1 or 2 seeds from a green cardamom pod. for a pronounced cardamom flavor, you can add all the seeds from 1 small green cardamom.
2. season with salt as per taste.
3. add 3 to 4 tbsp water and grind to a smooth consistency.
4. remove coconut chutney in a serving bowl and serve the chutney with davangere benne dosa and potato palya.

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tomato upma recipe details below:

tomato upma recipe details below:

tomato upma recipe

AUTHOR: dassana

RECIPE TYPE: breakfast, brunch, snack

CUISINE: south indian

PREP TIME:  10 mins

COOK TIME:  20 mins

TOTAL TIME:  30 mins

SERVES: 2-3

tomato upma recipe - tangy and spicy upma made with sooji-rava (cream of wheat), tomatoes and spices.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 cup fine sooji/rawa/cream of wheat
• 2 tbsp ghee or oil
• 1 tsp mustard seeds/rai
• 1 tsp cumin seeds/jeera
• 1 tsp urad dal/husked split black gram
• 1 tsp chana dal/husked split bengal gram
• 1 or 2 dry red chilies/sukhi lal mirch, broken and deseeded
• a pinch of asafoetida/hing
• 50 grams onion/pyaaz, 1 medium onion, chopped or ⅓ cup chopped onions
• 150 grams tomatoes/tamatar, 2 medium to large tomatoes or ¾ cup chopped tomatoes
• 1 or 2 green chilies, chopped
• ½ inch ginger/adrak, chopped or 1 tsp chopped ginger
• 6 to 7 curry leaves/kadi patta, chopped
• ¼ tsp turmeric powder/haldi powder
• ¼ to ½ tsp red chilli powder/lal mirch powder (can also add vangi bath powder or bisi bele bath powder)
• 2.5 cups water
• salt as required
• 1 to 2 tsp ghee for drizzling on top, optional

INSTRUCTIONS

roasting rava:

1. heat a pan or kadai first. add 1 cup rava or cream of wheat.
2. on a low flame, begin to roast the rava. stir often while roasting the rava.
3. the rava or sooji grains should become fragrant and start to look dry, separate and crisp. don't brown the rava.
4. switch off the flame and then add the roasted rava in a plate and keep aside.

preparing upma:

1. in a pan, heat 2 tbsp ghee or oil.
2. add 1 tsp mustard seeds.
3. when you hear the crackling sound of mustard seeds, it means they are getting cooked.
4. when the mustard seeds are crackling, then reduce the flame to a low and add 1 tsp cumin seeds along with 1 tsp chana dal and 1 tsp urad dal.
5. stir and saute them on a low flame till the both the urad dal and chana dal become golden. take care not to burn the dals.
6. now add 1 or 2 dry red chilies and a pinch of asafoetida. stir well.
7. add ⅓ cup chopped onions.
8. stir and begin to saute the onions on a low to medium flame till they turn translucent.
9. then add the chopped green chilly, ginger, curry leaves. saute for half a minute.
10. add ¾ cup chopped tomatoes,1/4 tsp turmeric powder and ¼ to ½ tsp red chilli powder. you can also add ¼ to ½ tsp vangi bath powder or bise bele bath powder instead of red chilli powder.
11. mix very well and saute the tomatoes on a low to medium flame till the tomatoes soften.
12. next add 2.5 cups water to this mixture.
13. add salt as per taste. check the taste of water and it should be slightly salty.
14. on a medium to high flame, heat the water and let it come to a rolling boil.
15. when the water comes to a rolling boil, lower the flame to its lowest. then add the rava in 4 to 5 batches directly from the plate or with a spoon.
16. as soon as you add the first batch, immediately stir and mix very well.
17. then add the next batch of rava.
18. stir again. this way keep on adding and stirring the rava up to the last batch.
19. quickly stir and mix well so that lumps are not formed. the rava grains absorb water and thus swell and get cooked.
20. cover and allow the rava upma to steam for 2 to 3 minutes on the low flame. then switch off the flame.
21. lastly add about 2 tbsp chopped coriander leaves. stir well.
22. drizzle ½ tsp of ghee on each serving and serve tomato upma hot with coconut chutney or lemon pickle or lemon wedges.
23. 
    
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    To be a leader in development of professionals in the field of hospitality & management.To train and educate, at all levels, persons of outstanding abilities who can become future leaders for the industry.Among all the colleges of Odisha SIMSS is the one of the top 10 hotel management college in odisha.Work closely and proactively with the industry to address the need of highly skilled manpower.SIMSS is the no 1 hotel management college in odisha.