Buttermilk dosa using unpolished rice

 

I always make curd at home and once in two days I remove butter and I have lots of buttermilk in hand. Mostly I make spiced buttermilk and make curries. I give a lot of spiced buttermilk to my help too but since she has been on a holiday I had lots of it. I dint want to make any curry either hence thought of grinding the rice for dosas.

I used unpolished rice and beaten rice ( poha /aval in malayalam) for this recipe.

 

 

 

 

The recipe is as follows

 

Ingredients

Unpolished dosa rice/ sona masuri rice - 2 cups

Butter milk - 2-4 cups

Beaten rice - 1/3 cup

Baking soda - a pinch

Salt - as required

 

Method

Wash the rice well and soak in 2 cups of buttermilk overnight.

Next morning drain the excess buttermilk and grind the rice fine. Also grind the soaked beaten rice.

Add in the buttermilk until you get a right consistency of the batter which is a little more thinner than the usual dosas and a little thicker than neer dosa batter, if I may say.

Add salt and a pinch of baking soda and let the batter rest for about 10-15 minutes

Make dosa as usual in the tava, no need to flip.

 

• You could take one portion of ordinary sona masuri rice and one portion of unpolished rice
• If you dislike sourness make sure you use buttermilk which is fresh and has not turned sour ( it turns sour once you leave in room temperature for few hours )
• Serve it with sambhar, chutney or pickle.
• I used cast iron tava and used sesame oil to smear on the tava.. the dosas came out good an did not stick to the tava.
• Serve hot!!!

Thanks

Chaithanya

 

Hazelnut cupcakes

Now that's hazelnut cupcakes and it has no hazelnuts in it, but if you wish have a bite of the nuts, please feel free to have it in the batter before baking. I dint have it when I baked these little ones. And this oil have been lying in my refrigerator for sometime, had bought this to make home made nutella.So thought of making use of it before it gets spoilt. But yea it was tasty and the cakes have a very nutty flavor in it. As usual I avoided white flour, used brown sugar instead of white sugar and of course it is  butterless. Following is the recipe for the same

Ingredients

1 1/4 cup wheat flour
1/2 cup brown sugar
1/2 tspn baking soda
a pinch of salt
3/4 cup hazel nut oil
1/2 cup butter milk
1 egg
1/2 tspn vanilla extract 
1/2 tspn vinegar/lemon juice
zest of one lemon ( optional)

Preheat oven to 325 degrees F.  Place a rack in the center of the oven.  Line a cupcake pan with 12 cupcake liners and set aside.

In a medium bowl, whisk together the flour, sugar, baking soda and salt.  In another medium bowl, whisk together hazelnut oil, buttermilk, egg, vinegar, vanilla extract and lemon zest.  Add the wet ingredients to the dry ingredients all at once.  Whisk together until just combined and no lumps remain.  Divide between twelve cupcake cups and bake for 18-22 minutes or until a tester inserted in the center of one of the little cakes comes out clean.

let it cool and enjoy!!!

Steel cut oats with spicy butter milk

My recent discovery is about steel cut oats, yes a very good friend mentioned about this to me, she has been sourcing from abroad but now since everything is very much available in India, I could procure it easily with no difficulties.

Personally speaking I dont prefer the bland nature of oats and hence I resort making dosas/pancakes/crepes with it with different combinations otherwise a porridge using milk and sugar. Once can always substitute sugar with natural sweeteners like fresh fruits or dry fruits but when I planned on using this oats I had loads of buttermilk in my kitchen, hence tried this way. Recipe follows

Ingredients

Steel cut oats - 1/2 cup

Water- 1 1/2 cup

Buttermilk - 2 cups

Cucumber - 2 

Carrots - 2 

Bird eye chillies - 3- 5 

Basil leaves

Salt and pepper

Method

Place the water in a sauce pan and let it boil and add the oats into the boiling water. Keep stirring and cook the oats for around 5-7 minutes and remove from fire. Pour in the buttermilk , chop in the carrots and cucumber and slightly mashed or well mashed chillies and also tear in the basil leaves into it . Add salt and pepper to your taste. If you wish you may avoid pepper and its done!

And I vouch its tasty for your tongue and easy on your tummy 

Enjoy!

Vendakka pulissery (ladies finger in buttermilk gravy)

Ginger sponge cake

SPONGE GINGER CAKE


Ingredients 
1/2 cup buttermilk
1/2 cup jaggery
1/4 cup butter
1 egg
1/2 tablespoon ginger
1 1/2 cups whole wheat flour
3/4 teaspoon baking soda


Method 

Beat together the jaggery, butter, egg, buttermilk and ginger. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water.
Bake in greased and floured shallow square cake tins or muffin pans at 350°F until cake tests done (about 35 minutes). 


Old picture again :)