Dosa: paper-thin crepes

 Dosa: paper-thin crepes

Ingredients:

• 1 cup rice
• 1/2 cup urad dal (black gram lentils)
• 1 tsp fenugreek seeds
• Salt, to taste
• Water, as needed
• Oil, for cooking

Instructions:

1. Rinse the rice, urad dal, and fenugreek seeds in water until the water runs clear.
2. Soak the rice, urad dal, and fenugreek seeds in water separately for at least 4 hours or overnight.
3. Drain the water from the rice and urad dal separately and grind them separately in a blender or food processor to a fine paste.
4. Mix the ground rice and urad dal together and add salt to taste. Add water as needed to make a thin batter with a pouring consistency.
5. Cover the batter and let it ferment overnight or for at least 8 hours.
6. Once the batter is fermented, heat a non-stick tawa or griddle over medium heat.
7. Spread a little oil over the tawa and pour a ladleful of the batter on it.
8. Spread the batter evenly in a circular motion with the back of the ladle to make a thin crepe or dosa.
9. Drizzle a little oil around the edges of the dosa and cook until it turns golden brown.
10. Flip the dosa over and cook for a few seconds on the other side.
11. Remove the dosa from the tawa and repeat the process with the remaining batter.

Dosas are a type of thin crepe or pancake that originate from South India. They are made from a batter that is typically made from rice and black gram (a type of lentil), which is fermented overnight. The batter is then spread thinly and evenly on a hot griddle or tawa, and cooked until it is crispy and golden brown.

Dosas are a staple food in South India and are often eaten for breakfast, lunch or dinner. They can be served with a variety of side dishes and accompaniments, such as chutneys, sambar (a spicy lentil soup), or potato masala. Dosas can also be stuffed with a filling of your choice, such as spiced potatoes, paneer (Indian cottage cheese), or vegetables.

Dosas are a popular street food in India and are also enjoyed in many Indian restaurants around the world. They are known for their unique texture and flavor, which comes from the fermentation of the batter. The fermentation process also makes dosas easier to digest and increases their nutritional value, making them a healthy and delicious choice for any meal.

Dosas have a long history in South India and are an important part of the region's cuisine and culture. They are believed to have originated in the state of Tamil Nadu, but are now enjoyed throughout the country and beyond.

There are many different types of dosas, each with its own unique flavor and texture. Some popular varieties include masala dosa (stuffed with spiced potatoes), onion dosa (stuffed with onions), mysore masala dosa (spicy version of masala dosa), and rava dosa (made with semolina flour).

In addition to their delicious taste, dosas are also a healthy and nutritious food. They are low in fat and calories, high in protein and fiber, and are a good source of vitamins and minerals. The fermentation process used to make the batter also enhances the nutritional value of the dosas by increasing the bioavailability of certain nutrients.

Dosas are often served with a variety of chutneys and dips, such as coconut chutney, tomato chutney, and coriander chutney. They can also be eaten on their own or with a side of sambar or other curry dishes.

Overall, dosas are a delicious and versatile food that have become popular not only in India but around the world. They are a great option for vegetarians and vegans, and are enjoyed by people of all ages and backgrounds.

Best 10 food In The World

 Again, it's subjective to determine the "best" food as everyone has different preferences and tastes. However, here are ten popular and well-regarded food options:

1. Pizza: A beloved food around the world with countless variations on the classic dish.

   
   
   

2. Sushi: A traditional Japanese dish made with vinegared rice and raw or cooked seafood, vegetables, and sometimes egg.

   
   
   

3. Tacos: A Mexican dish consisting of a corn or wheat tortilla filled with meat, vegetables, salsa, and other toppings.

   
   
   

4. Burgers: A classic American dish consisting of a ground beef patty served on a bun with various toppings such as cheese, lettuce, tomato, and condiments.

   
   
   
   

5. Curry: A popular Indian dish consisting of a spicy sauce made with a variety of herbs and spices, usually served with rice.

   
   
   
   

6. Ramen: A Japanese noodle soup dish typically made with a meat or fish-based broth, noodles, and various toppings such as sliced pork, green onion, and egg.

   
   
   
   

7. Dim sum: A Cantonese cuisine consisting of small, bite-sized portions of food served in bamboo baskets, such as dumplings, buns, and other savory and sweet dishes.

   
   
   
   

8. Steak: A cut of beef cooked to perfection and served with various sides such as potatoes and vegetables.

   
   
   
   

9. Pasta: A staple dish of Italian cuisine consisting of various shapes and sizes of noodles served with sauces such as marinara, alfredo, or pesto.

   
   
   
   

10. Seafood: A wide range of dishes made with various types of seafood such as fish, shrimp, crab, and lobster, often served with sides such as rice, vegetables, and sauces.

    
    
    
    

Multigrain Roti Recipes

 

Here are three different multigrain roti recipes you can try:

Recipe 1: Multigrain Roti with Oats and Flaxseeds

Ingredients:

• 1 cup multigrain flour (atta)
• 1/2 cup oats
• 2 tbsp flaxseeds
• 1/2 tsp salt
• Water (as needed)
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine the multigrain flour, oats, flaxseeds, and salt.
2. Add water gradually and knead the mixture into a smooth and pliable dough.
3. Divide the dough into small balls and roll each one into a thin roti.
4. Heat a tawa or griddle on medium-high heat and cook each roti on both sides, adding ghee or oil as needed.

Recipe 2: Multigrain Roti with Millet and Buckwheat

Ingredients:

• 1 cup multigrain flour (atta)
• 1/2 cup millet flour
• 1/2 cup buckwheat flour
• 1/2 tsp salt
• Water (as needed)
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine the multigrain flour, millet flour, buckwheat flour, and salt.
2. Add water gradually and knead the mixture into a smooth and pliable dough.
3. Divide the dough into small balls and roll each one into a thin roti.
4. Heat a tawa or griddle on medium-high heat and cook each roti on both sides, adding ghee or oil as needed.

Recipe 3: Multigrain Roti with Ragi and Quinoa

Ingredients:

• 1 cup multigrain flour (atta)
• 1/2 cup ragi (finger millet) flour
• 1/2 cup quinoa flour
• 1/2 tsp salt
• Water (as needed)
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine the multigrain flour, ragi flour, quinoa flour, and salt.
2. Add water gradually and knead the mixture into a smooth and pliable dough.
3. Divide the dough into small balls and roll each one into a thin roti.
4. Heat a tawa or griddle on medium-high heat and cook each roti on both sides, adding ghee or oil as needed.

Rajasthan ker sangari sabji recipes

 

Ker Sangri ki Sabzi is a popular Rajasthani dish made with dried desert berries and beans. It is a flavorful and spicy dish that is perfect for lunch or dinner. Here's a simple recipe for Ker Sangri ki Sabzi:

Ingredients:

• 1 cup Ker Sangri (dried desert berries and beans)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chillies, finely chopped
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• Salt to taste
• Water as required

Method:

1. Soak the Ker Sangri in water for 6-8 hours or overnight. Drain and rinse well.

2. Heat oil in a pan and add cumin seeds. When they splutter, add onions and sauté until they turn translucent.

3. Add green chillies and sauté for a minute. Then add the chopped tomatoes and cook until they become soft and mushy.

4. Add coriander powder, red chilli powder, turmeric powder and salt. Mix well and cook for a minute.

5. Add the soaked Ker Sangri and mix well. Add water as required to cover the Sangri.

6. Cover the pan with a lid and let it simmer on low flame for 15-20 minutes or until the Sangri is cooked and tender.

7. Serve hot with roti, naan or rice.

Note: You can also add some garam masala powder at the end for an extra flavor.