Food items you cannot resist inspite of..

I don't know if you have heard of ragi mudde which is a round steamed ball made with the flour , looks coarse but very healthy and packed with nutrients since ragi is known to be a very healthy option. I make this sometimes and prepare either mutton curry or pulses gravy to go with it. Ragi mudder is very popular in and around Bangalore.

usha manohar wrote:

@ Kalyani, thanks for clarifying  and the re ipe for stuffed puris ,  will definitely try out methi and spinach puris ..

@ Shampa , I always wonder if Paratha and Parantha are one and the same or if there is any difference in preparation?

You are welcome Usha, when kneading the dough for puris, I also add 2-3 tablespoons of besan and rice flour, if available, to the puri mix. This adds a delicious flavor and also makes them crisp.

usha manohar wrote:

I don't know if you have heard of ragi mudde which is a round steamed ball made with the flour , looks coarse but very healthy and packed with nutrients since ragi is known to be a very healthy option. I make this sometimes and prepare either mutton curry or pulses gravy to go with it. Ragi mudder is very popular in and around Bangalore.

We use ragi flour a lot but in preparations different than what you described. Do share the recipe of ragi mudder, I would like to try it certainly as summer is starting and we eat ragi in summers mostly as it is quite cooling and refreshing.

Kalyani Nandurkar wrote:

usha manohar wrote:

I don't know if you have heard of ragi mudde which is a round steamed ball made with the flour , looks coarse but very healthy and packed with nutrients since ragi is known to be a very healthy option. I make this sometimes and prepare either mutton curry or pulses gravy to go with it. Ragi mudder is very popular in and around Bangalore.

We use ragi flour a lot but in preparations different than what you described. Do share the recipe of ragi mudder, I would like to try it certainly as summer is starting and we eat ragi in summers mostly as it is quite cooling and refreshing.

I too make ragi Dosa, ragi rotti , and a sweet preparation which we call manni where jaggery and coconut milk is used . Preparing mudde is easy, am giving you a link with a video that shows step by step process..

http://foodandremedy.com/recipes/breakfasts/raagi-mudde-recipe/

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I am sure you meant Dhaba not  Dabba.  Indians eat 1.2 billion Dosas every day ? where from you got this information ? Do you have basis ?

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

You could provide a link to your article on dosas here ..

We have a chai. Of restaurants here called Dosa Camp where you can make your own filling or Mx different batters to make plain dosas besides the many varieties they have.

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

 @ Jabeen

 if you had seen the article , you could have given us the link. Some members, including me are interested in going through the article.Anyhow, he was requested to provide the article link, yesterday. I think today he will provide the link. I am interested to see some other factors along with Dosa preparation.

jabeen wrote:

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

Normally for Dosa and Idli batter we soak 2 cups of rice with one cup of urad dhal and a handful of fenugreek ( methi) seeds for 6-8 hours. It is ground into a fine paste and Since it is kept for fermenting overnight there is no need to add any yeast or baking soda ..You can see that it becomes very fluffy after fermentation and if you are making idlis you need to have a very thick batter and for dosas you add a little water and make it a little thinner so that it flows..

You can also add a handful of beaten rice ( poha) soaked in water while grinding the rice , this further helps in making the Idlis soft and fluffy 

jabeen wrote:

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

Yeast adds a unique flavour and helps speed up fermentation process, but it is not necessary if you have ample time for soaking the rice and dal and then keeping the ground batter for another 6-7 hours. The trick is to not add any salt while grinding and resting but add only after the batter has risen and is ready to be used. And like Usha mentioned, I too soak fenugreek seeds with the rice and it seems as if the seeds too help in the process of fermentation.

Kalyani Nandurkar wrote:

jabeen wrote:

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

Yeast adds a unique flavour and helps speed up fermentation process, but it is not necessary if you have ample time for soaking the rice and dal and then keeping the ground batter for another 6-7 hours. The trick is to not add any salt while grinding and resting but add only after the batter has risen and is ready to be used. And like Usha mentioned, I too soak fenugreek seeds with the rice and it seems as if the seeds too help in the process of fermentation.

Many people say that salt shd be added later but I add both salt and sugar while grinding and I have never had a problem since the Idlis come out very soft and fluffy and dosas very crisp ..

usha manohar wrote:

Kalyani Nandurkar wrote:

jabeen wrote:

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

Yeast adds a unique flavour and helps speed up fermentation process, but it is not necessary if you have ample time for soaking the rice and dal and then keeping the ground batter for another 6-7 hours. The trick is to not add any salt while grinding and resting but add only after the batter has risen and is ready to be used. And like Usha mentioned, I too soak fenugreek seeds with the rice and it seems as if the seeds too help in the process of fermentation.

Many people say that salt shd be added later but I add both salt and sugar while grinding and I have never had a problem since the Idlis come out very soft and fluffy and dosas very crisp ..

I sometimes add salt when the climate is hot but during colder weather, adding salt takes too much time for fermentation and once, the batter developed a pinkish tinge on the top layer. So I skip the salt and I see it takes lesser time to ferment comparatively. I have never used sugar but it does make sense as adding sugar would certainly help the growth of microorganisms required for fermentation. I will try it next time I make idlis. How much sugar do you add? I usually use 4 cups of rice and 2 cups of urad dal as the main ingredients.

Kalyani, I too add 2:1 rice and urad dhal and if I am.making only dosas then I also add a handful of green gram dhal which makes the dosas very crisp and get a reddish tinge when roasted ...I add about 2 or 3 table spoonful of sugar . Once it is ground it is mixed thoroughly and left to ferment after which I never mix it if it is for Idli. 

As desired by rambabu I am providing the link for my article which also gives the reference of the basis for the title.

https://www.boddunan.com/articles/health-fitness/39-food/23050-indians-eat-1-2-billion-dosas-every-day.html

Thank you Vijay. I will go through the Article.

vijay wrote:

As desired by rambabu I am providing the link for my article which also gives the reference of the basis for the title.

https://www.boddunan.com/articles/health-fitness/39-food/23050-indians-eat-1-2-billion-dosas-every-day.html

Thank you....I had asked for the article link much earlier, I guess you did not read the post..

Re: Food items you cannot resist inspite of..

by usha manohar » Yesterday

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

You could provide a link to your article on dosas here ..

We have a chain Of restaurants here called Dosa Camp where you can make your own filling or Mx different batters to make plain dosas besides the many varieties they have.

My apologies @USHA. I sure owe you a  dosa treat if I get to meet you. 

My apologies @USHA. I sure owe you a  dosa treat if I get to meet you. 

vijay wrote:

My apologies @USHA. I sure owe you a  dosa treat if I get to meet you. 

Please consider me too. Don't I deserve a Dosa along with Usha?