Noodles Dosa

(South Indian Savory Crepes, 

with Spicy Noodles)

This was based on a recipe from Magic of Indian Rasoi. The recipe calls for dosai (savory South Indian crepes) filled with Chinese-style noodles.

The dosa batter is considered "instant" although it must rest for 15 minutes, because this is still much quicker to prepare than the traditional dosa batter. These dosai were delicious by themselves, and they were even a bit crispy with just a small amount of oil.

One reason I was so eager to make this, was because I already had leftover Thai Massaman Noodles. I used these (instead of the noodles in the recipe) to fill the dosai this time. These were chuka soba aka ramen noodles, which cook in 3 minutes. I cooked them with some chopped veggies (green peppers, onions, celery, and carrots), as well as leftover Thai Massaman Curry paste, soy sauce, and a little brown sugar. Hopefully next time, I can make this Noodles Dosa with the noodles from the recipe. 

These were awesome! 

Magic of Indian Rasoi Website, Noodles Dosa/Spring Dosa/Chinese Dosa Recipe

Magic of Indian Rasoi YouTube, Noodles Dosa/Spring Dosa

Quinoa Flakes Cheela 

(Indian Savory Pancake)

This was inspired by the Ground Oats Cheela from August 30, of The Gutless Foodie on Instagram. Instead of using ground oats, I used ground quinoa flakes (which I ground up in a coffee/spice grinder), along with mustard seeds and some spices. I was glad to find a use for the quinoa flakes (that I was advised could add some protein to my diet). It was a very delicious use, too. 

(I'm adding links here to the company that makes these quinoa flakes, in case anyone is interested.)


The Gutless Foodie Facebook

The Gutless Foodie Instagram, Ground Oats Cheela

Ancient Harvest Website, Quinoa Flakes

Ancient Harvest Website, How to Use Quinoa Flakes

Paniyaram/Vadas (South Indian Savory Dumplings)

These were made from leftover Adai (Dal/Legumes & Rice Pancake) batter, and made in an ebelskiver (Danish pancake) pan. If you like, you can see the recent post for more details on the Adai batter. The last time I had made Adai, a very long time ago, my South Indian friend told me that her mom takes the leftover batter and deep-fries spoonfuls of it. It's better if I avoid deep-frying, so I made the dumplings (or would they be fritters?) this way, instead. This was a great way to use up the leftovers!

Adai (Indian Savory Pancakes of Legumes & Rice), 

with Oven-Roasted Potatoes 

& whole-milk yogurt

The Adai are from Julie Sahni's Classic Indian Vegetarian and Grain Cooking. However, to save some steps, I used dal/legume flour (from putting the dry dal in a coffee/spice grinder). I mixed it with water, covered it, and left it in the fridge for several hours (although the original recipe doesn't require fermentation). These Adai reminded me how hearty they are, made from a combination of chana dal, toovar dal, and rice. I sprinkled on some Pav Bhaji Masala, to lighten it a bit. After taking the pic, I remembered that the last time I made it, I sprinkled on some brown sugar (in place of jaggery). So, I did that here, too (not pictured). The combination was the winner I remembered. 

The Oven-Roasted Potatoes were featured here recently, and are based on the simple yet amazing recipe of Spend with Pennies. (Can you tell that I really like potatoes?) I realized, hey, since I had these, they might go very well with the Adai ... and they did!

Spend with Pennies Website, Simple Herb Oven Roasted Potatoes

Pav Bhaji Masala Dosa, Masala Dosa

(See photos from the last 3 days for the individual elements: Simla Mirch-Aloo, Tomato Thokku, and Pav Bhaji Masala Dosa.) As I was about to make dosas a few days ago, I remembered that I also already had both a potato dish and tomato thokku, and realized I could make masala dosa out of them! I was so excited. And then I was delighted when it actually worked out, and was so yummy. I really enjoyed this special dish. 

Cook Like Priya Website, Pav Bhaji Masala Dosa Recipe 

Hebbar's Kitchen Website, Tomato Thokku Recipe

Pav Bhaji Masala Dosa

This recipe is based on a Cook Like Priya recipe from last October. I remembered that I had this masala, and really wanted to make the dosas to go with it. Finally, the other day, 2 days in a row, I made them. These are nowhere near as elegant as Priya's, but they came out very crispy and tasty. As soon as I would make one, I would eat it up. I was so happy, as a) somehow the dosas ended up nice and crispy, and b) these were the first edible dosas I ever made! I couldn't believe it. 

I think part of it was, that I left the batter to ferment on the counter for almost a day (about 21 hours), until there were little bubbles and a bit of a sour smell. Not that the batter doubled in size, but it seemed to have fermented enough for what I needed. Now that I have made successful dosas once (so tasty with the pav bhaji masala), I feel encouraged to continue on, to try to eventually make dosas that look as elegant as Priya's. 

Cook Like Priya: Pav Bhaji Masala Dosa

Pesarattu (South Indian Savory Griddlecakes)

These were inspired by@archanaskitchen recipe for Lauki and Whole Green Moong Dal Cheela, and @abitwholesomely photo and description of Pesarattu.

I soaked whole green mung beans (sabut moong) for several hours, then put them through a Cuisinart with a little mashed rice and some seasonings (no vegetables this time). I fried them, a couple tablespoons at a time, with a little oil, like a dosa. 

Very hearty and energy-giving.