Green Gram (Whole Moong Dhal) Dosa / Pesarattu

I am a big dosa favourite and love to try different types. This green gram dosa is my mother’s recipe. Its real easy to make and very healthy protein rich item. This one is a regular at my house. Hope you like it too.


Ingredients :


Green Gram (Whole Moong Dhal) – 1 ½ cup
Rice - ¾ cup
Red chillies – 5
Cumin seeds – 1 ½ tbsp
Asofoetida - 1 tsp
Salt according to taste


Method :

Soak the green gram over night for 6 - 7 hours and rice for 3 - 4 hours. Wash the green gram and rice. Add both along with the other ingredients to the grinder and grind the mixture to a smooth paste. Add salt and mix well and leave it outside over night. You can start making the dosas in the morning for breakfast. Actually before making the dosa we can actually cut and add little green chillies, carrot, capsicum, curry leaves, cabbage, ginger and coriander leaves. But this is optional only, we can make the dosa plain as well. This dosa goes well with coconut chutney or tomato thokku.

Chettinad Tomato Rasam

My cousin sister made this rasam when I was there in Pollachi last weekend. I was bowled over by the taste and decided this is the first thing I am going to make for Krishna when I am back in Chennai. I managed to do it. By Krishna’s mercy it did come out well. We can actually kind of have this a different type of soup also. Here you go…

Ingredients
Tomato – 5
Red Chillies – 2-3
Corriander Seeds – 3 tsps
Jeera – 2 tsps
Pepper – ½ tsp
Thoor Dhal – 2 tsps
Curry leaves – a little
Asafoetida – a pinch
Coconut Milk – ½ glass
Oil for Frying
Mustard Seeds – a little
Urad Dhal – a little
Red Chillies – 1(For Frying)
Corriander Leaves – a small bunch

Method:

Add the thoor dhal to a pan and fry till the aroma comes and the dhal turns light golden brown. Allow it to cool.Next add the thoor dhal, red chillies, coriander seeds, jeera and pepper, make a powder and Keep it aside. Next boil the tomatoes and peel the skin and grind them to a puree. Heat the oil in a pan, add the mustard seeds and wait till they burst and add the urad dhal, red chilly, asafoetida and curry leaves. Next add the tomato puree, powdered mix, salt and add two glasses of water(You can add more water if you feel that consistency is thick) and allow it to boil till the raw smell leaves. Next add the coconut milk and allow it to cook for another 10 mins. Cut the coriander leaves and add it to the rasam. Spicy chettinad tomato rasam is ready.

Tomato rasam/ Tangy Tomato Tamarind Soup

Rasam is my favorite comfort recipe and its a easy recipe. South Indian lunches is not complete with out Rasam. This goes well with rice and accompanied by papad. This can also consumed as soup.

Ingredients

Tomato - 2 1/2 finely chopped

Water- 4.5 cups

Tamarind - lemon size ( soak in hot water for 10 mins )

Cilantro leaves few

Turmeric- a pinch

Rasam Powder - 1tbs

salt to taste

Red chillies - 2

Mustard seeds - 1/4 tsp

Cumin seeds-1/4 tsp

Asafoetida/hing - 2 pinch

Curry leaves - few

Method

In a hot oil pan add mustard,cumin seeds,curry leaves,hing. Now add water and tamarind and let it boil for few mins then add tomato, rasam powder, salt, turmeric. Boil this for some time and garnish with cilantro leaves.

Note: You can also add cooked dal to the rasam.