Pure Veg Recipes from ManeThindi!

Davangere Benne Masala Dosa - Is a "masala dosa' variant where the dosa, the potato curry and the chutney is white in color and use of turmeric or coriander is minimal to nil. Its distinct taste is because of this feature and of course because of generous use of butter while making and serving the dosa. Davangere is a place in Karnataka in the southern part of India and this dish had its beginning there and became very popular.. hence the name. In restaurants where this type of dosa is served, its generally made on firewood heated large tava/stone which carries the smoky flavor when served. When  eaten along with subtly flavored coconut chutney its just out of the world! In my place we eat this dish in a brunch on a lazy Sunday as its very sumptuous and filling! Kids especially like this as its not very spicy but at the same time its very yummy :) For this preparation 3 items are required. The Dosa batter [specifically for Davangere Benne Masala Dosa] ; The Aloo Cu...

Dosa is  a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein.Here's my mom's awesome masala dosa recipe !! Dosa Batter  Ingredients: 2 cups Rice 3/4 cup Urad Dal 1 fistful Bengal gram 1 fistful seeme akki(sago) 2 tsp Methi /fenugreek Seeds 1 tsp (Ghee+Oil) mixed for each dosa Salt as per taste HOW TO MAKE: Soak Urad dal, rice, methi seeds and sago with enough water  overnight. Grind the soaked ingredients with enough water to a  smooth paste in a grinder;Make sure the batter is not too watery! Allow the batter to ferment in a warm place for about 8-10 hours; Make sure the container has enough room for the batter to rise else the batter will overflow due to fermentation! Add salt to the fermented batter and mix well. Place a non stick Tava on medium heat.Once hot, pour a ladle full of batter at the center; With the back of the ladle, spread the batter thinly; Start fr...