Oats Chappathi/ Indian Bread

Ingredients:
11/2 cup- Quaker oats
11/2 cup- Wheat flour
2tsp -olive oil
salt to taste
Hot Water to knead with

Method:
1.Mix wheat flour, oats, salt, and oil. Add water slowly in small amounts and knead it into a soft dough. If you have a food processor you can add everything together to make the dough.
2.Allow the dough to stand covered for at least 20 minutes.
3.When you are ready to make chapathi, divide the dough into lemon-sized balls. Dip the round balls into flour and roll the balls into circles with a rolling pin.
4.In a pan, cook the chapathi on both sides by adding a very few drops of oil.

If you want to make square shaped parotha-chapathi:
1.Divide the dough into balls that are a bit bigger than the ones you would use to make the round chapathis.
2.Dip the round balls into flour and roll them out into 6” circular discs.
3.Brush the chapathi facing you lightly with oil.
4.Now we need to fold the chapathi.
Follow the picture.


1.Fold one side of the disc towards the centre.
2. Fold the other side over the folded side.
3. Bring the right side towards the centre.
4.Fold the left side over the right side to form a square.
5.Roll on all four sides, keeping the square shape.

Variations:
You can also add methi leaves, cumin, minced onion, green chillies, curry leaves, or red chilly powder to this while you make the dough.

Kalakki Chuttappam

Ingredients:
3cups-rice flour
1tsp-minced ginger
1medium -minced onion
2,3-minced green chillies
1cup-fresh shreaded coconut
1-egg
a couple of curry leaves
salt to taste

Method:
1.Mix together the rice flour, chopped onions, minced chillies, minced ginger,coconut, curry leaves and salt.

2.Stir well to form a thick batter. The consistency should be similar to idali batter

3.pray a wok with nonstick oil.(I would recommend cast iron or indolium wok)

4.keep the flame very low.

5.add 1/2 tsp oil to the wok

6.pour one full ladle batter and spread slightly with the back of the ladle from the center to the sides of the pan. it should be thick about 2-3 cms and circular shape.


7. When the base is golden brown,turn the side and Pour 1/2 teaspoon of oil around the edges. cook until they get brown spots.

8. serve with coconut chammandi or pickle

Kannoor Dosa

Ingredients

2 cups long grain rice or brown rice
1 cup shredded coconut
1 cup cooked rice
¾ tsp cumin seeds
1 tsp Aniseeds
A couple of shallots
Salt to taste
About 5 tsp Oil

Method
Wash well and soak the rice . Allow to soak for at least 4 hours. Grind the rice,coconut,cooked rice,cumin seeds,and shallots. Grind it until you get a smooth batter. Add water while grinding to get a consistency slightly thicker than pancake batter or normal dosa batter. unlike the normal dosa, you don't have to keep it for fermentation. You can use make dosa right after you grind it.
Using a ladle, pour about couple of tbsp into the center of the pan. Quickly spread it in a circular motion using the back of the ladle (starting from the center and moving out) until you have made a thin circle. Drizzle ¼ tsp of oil around it and allow it to fry on a med heat for about 30 seconds. When the bottom is golden brown, flip it over and allow to fry for about 10 seconds. Your crispy dosa is now ready.

Enjoy with your favorite curry!!

Masala Dosa

http://www.youtube.com/watch?v=hXzO6O5a3O8&feature=channel_page


You need-

1. Onion Chutney- http://trynewfood.blogspot.com/2009/04/onion-chutney-or-chammandi.html

2. Dosa batter-http://trynewfood.blogspot.com/2009/04/dosa.html

3. Potato masala.

For Potato masala.
2 cups-Potato dice.
¼ tsp -Turmeric powder
To taste-Salt
For Seasoning
1/2 tsp-Mustard seeds
1tsp -Urudu dal
1 tsp-Gringer, crushed
1 medium-Onion thinly sliced
To taste-Green chillies chopped
A few -Curry leaves and cilantro chopped.
2 tsp-Oil

Method
1. Boil the potatoes with salt and turmeric.
2. Keep it aside to seasone it.
3. Pour some oil in a pan. Splutter the mustard seeds.
4. Add Urudu dal. Let it turns brown
5. Add the onion,green chillies, curry leaves and the ginger.
6. Saute until its translucent.
7. Sprinkle some cilantro leaves.

For making masala dosa

Spread approximately 1 tbsp of chutney evenly all over the dosa
Place 2 tbsp of poatato masala in the center. Fold the left third over the center and then the right side over the left.
Your Masala dosa is ready.

Dosa

Seves- 6
Ingredients
3 cups-Long grain rice
1 cup-Urudu dal
¼ cup-Parboiled rice
1 tsp-Methi seeds (Fenugreek seeds)

Method
1. Wash the rice,urudu dal and fenugreek seeds .Allow to soak them for min.6 hours.
After they soaked well, drain all the water from the rice.
2. Put this rice, urudu dal and fenugreek into a blender and make a smooth slightly grainy paste.
3. Add a little water to grind easier. The consistency of th batter should be thick( thicker than waffle batter). So be careful while you adding the water.
4. Pour this paste into a large bowl. Note-Do not add salt this time.
5. Keep the dosa batter aside in a warm dark spot covered for 12 hours for fermentation. During cold winters , You can leave the batter overnight in an oven with the light turned on.
6.When the batter is fermented, you can see the batter risen to about twice its level. (Don't forget to use a big bowl for fermentation.)
7.When the batter is fermented , you will see some bubbles.
8.Stir well and add some salt.
9. Heat a large nonstick pan. Spray a very slightly coat with pam or any oil.
10.Take several large tablespoons of the batter into the center of the pan and suing the back or the spoon, spiral the mixture out to the edge of the pan and place on a medium heat.
Drizzle ½ tsp ghee or oil around it and allow it to fry on med heat until its back turns light brown.
11.Flip over and allow for 5 seconds.
12.Serve with Chutney or Sambar!!!!!!

Idiyappam or Noolappam(Rice noodles)

Serves 4
Ingredients
3 cups -Rice flour
4 cups -Boiled water
1 tsp -Butter (optional)
To taste -Salt

Method

*In a pan add the rice flour, salt and butter.(Butter makes idiyappam softer)
* Boil about 4 cups of water . (You may need 3 ½ cups of water to make the dough.)
*Then add boiled water slowly to the flour and mix well with spoon. It will start forming lumps. (Add water very slowly, and make sure the dough is not too watery.)

4. Cover the pan with a lid and let the dough rest for 10 minutes.
When it has slightly cooled ,use your hands to mix and make a soft dough just like chappathi ough.

6. Grease idiyappam maker & idily plate.
7. Put the soft dough into the idiyappam maker. Press the dough to form idiyappam. You can press it on the idli moulds with a circular motion to form idiyappams.



8. Now boil water in steamer just like we do for making idlis. Place the idli stand in the steamer and cook for 10 minutes.
9. Open the lid very carefully and make sure the idiyappams are cooked very well.
10. Transfer the idiyappams on to your serving plate.
11. Enjoy with Chicken currry or any of your favorite curry!!

Notes
You can also sprinkle fresh grated coconut on top of each idiyappam. It is yummy.
You can also steam idiyappams in pressure cooker or in a rice cooker.