Tag Archives: Maida

Plain Flour Parata

24 Sep

plain_flour_parata
Maida Paratha.

Plain flour / maida is kneaded into soft dough along with wheat flour and seasonings. The dough is rested for a while before kneading into a parata. The rolled out paratha is then cooked on flame till golden brown in color. Serve plain flour parata with any chole or any gravy curry of your choice.
Makes: around 3 Servings of Plain Flour Parata.

Ingredients:

Plain Flour / Maida 1 Cup
Wheat Flour 1/4 Cup
Salt to Taste
Sugar a big Pinch
Soda bi Carb a Pinch
Ghee as required

Method of preparation:

In a mixing bowl, mix together plain flour, wheat flour, salt, sugar, soda bi carb into soft dough adding cold water a little bit at a time.
Keep covered and rest the parata dough for atleast 30 minutes.
Divide the dough into 3 – 4 portions.

Take each portion of the dough and roll into thin rectangle shape.
Brush the surface of the rectangle with little ghee and roll the longer edge of the rectangle to form into a long cylinder.
Now take one end of the cylinder and roll into a coil and press the coil lightly to form a disk.
Brush the surface of the formed disk with little ghee and roll into thick 7 inch parata.

Repeat the same with remaining portions.
Heat a flat pan on medium low heat, place the rolled out parata on the pan.
Cook on one side till light golden brown, turn on the other side and lightly press around the ends and cook till this side becomes golden brown as well.
Remove the plain flour parata onto a plate and repeat the same with remaining rolled out parata.
Serve plain flour parata with any chole or any gravy curry of your choice.
Notes: Make sure parata is cooked well before removing from heat.

Suggestions: Thicker the parata, more time it takes to cook.
Variations: You can also add crushed red chili while kneading the flour for little spice.
Other Names: Plain Flour Parata, Maida Parata.

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Yogurt Bonda

27 Nov

challa_punukulu
Challa Punukulu.

Equal ratio of maida and rice flour is made into thick batter with yogurt. The mixture is seasoned with spices and herbs. The batter is then scooped up and dropped into hot oil and fried till golden brown in color. Serve yogurt bonda with onion chutney or with any chutney of your choice.
Makes: around 10 Yogurt Bonda.

Ingredients:

Rice Flour 1/4 Cup
Maida 1/3 Cup
Chana Dal 2 tbsps
Yogurt 1/3 Cup
Onion 1/2 of Small One
Cumin Seeds 1/2 tsp
Green Chile 1
Curry Leaves 4
Soda Bi Carb a Pinch
Salt to Taste
Oil for Deep Frying

Method of preparation:

Soak chana dal in water for around 3 hours and strain the dal.
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and tear the curry leaves into small pieces.

In a mixing bowl, mix together rice flour, maida, yogurt and salt.
Add sufficient water and mix the above mixture into smooth, soft and thick batter.
Stir in chana dal, onion, green chile, cumin seeds and curry leaves.

Heat oil in a heavy deep pan on medium high heat.
When oil gets hot, carefully drop a small scoop of the mixture into the oil.
Repeat till the surface of the oil is filled up.
Deep fry till the bonda turns light golden brown in color.
Carefully remove the yogurt bonda onto a absorbent paper.
Repeat the same with any remaining mixture.
Serve yogurt bonda with onion chutney.
Notes: Make sure to fry the bonda in medium hot oil to make sure the inside is cooked well.

Suggestions: If the inside of the bonda is not cooked properly, put them back in medium hot oil and fry till done.
Variations: You can also add a tsp of sooji to make the bonda little more crisp.
Other Names: Yogurt Bonda, Challa Punukulu, Challa Punugulu.

Instant Yogurt Dosa

9 Nov

instant_yogurt_dosa
Challa Atlu.

For a quick yogurt dosa, rice flour and maida are mixed with yogurt into smooth batter along with other spices. The batter is then poured onto hot pan and cooked till the dosa is little brown and crisp. Serve yogurt dosa immediately with any pickle or sambar or any chutney of your choice.
Makes: around 8 (8 inch) Easy Yogurt Dosa.

Ingredients:

Rice Flour 1/2 Cup
Maida 1/4 Cup
Plain Thick Yogurt 1/3 Cup
Cumin Seeds 1 tsp
Green Chiles 1 – 2
Salt to taste
Oil as Required

Method of preparation:

Remove stems, wash and coarsely grind the green chiles with salt.

In a mixing bowl, mix together rice flour, maida, yogurt, cumin seeds, green chili paste and salt into smooth somewhat thin batter with enough water.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of yogurt dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 8 – 9 inch diameter dosa.

Don’t spread the dosa with back of the ladle.
Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for 2 -3 minutes before removing from heat.
Repeat the same with remaining yogurt dosa batter.
Serve instant yogurt dosa immediately with sambar or with any chutney of your choice.
Notes: Make sure yogurt dosa is little crisp before removing from heat.

Suggestions: If yogurt ratio increases, dosa turns soft and sticks to pan. Add the rice flour and maida in respective ratios to balance the extra yogurt. Its not easy to get the batter right the first time. Test the dosa and make sure it comes out brown and little crisp if thats what you like. If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick by adjusting with water.
Variations: You can also add finely chopped onion to the yogurt dosa batter.
Other Names: Easy Yogurt Dosa, Challa Atlu.

Maida Dosa

9 Aug

maida_dosa
Maida Pindi Attu.

Maida dosa is quick and instant dosa which has to be consumed immediately. Maida is mixed with a little bit of rice flour and spice. The mixture is made into thin batter and poured on hot flat pan into dosa. The maida dosa can be served immediately with mango pickle or any chutney of your choice.
Makes: around 6 Maida Pindi Atlu.

Ingredients:

Maida 1 Cup
Rice Flour 1/4 Cup
Green Chiles 2 – 3
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Remove stems, wash and grind green chiles into paste.

In a mixing bowl, mix together maida, rice flour, green chile paste, cumin seeds and salt.
Pour enough water to the mixture to make it into somewhat thin batter.

Heat a flat pan on medium – high heat, apply few drops of oil on the pan.
Pour a ladle full of dosa batter in circular motion around the rim of the flat pan and fill in the large gaps.
When the bottom of the dosa starts to change color, turn on other side and layer with few drops of oil.
Reduce the heat a little and cook for a minute and carefully remove the dosa onto a plate.

Repeat the same with remaining dosa batter.
Serve maida dosa immediately with any chutney or pickle of your choice.
Notes: Make sure to get the consistency of the batter right.

Suggestions: If dosa comes out thick, batter must be too thick. If dosa doesn’t come out well, batter must be too thin so add more maida.
Variations: You can also add a tbsp of sooji for a crispier dosa.
Other Names: Maida Dosa, Maida Pindi Attu.

Andhra Rawa Dosa

4 Mar

rawa_dosalu
Andhra Rawa Dosa.

Rawa dosa is a popular South Indian breakfast dosa.  It contains sooji and needs no fermentation. Equal ratios of sooji, rice flour and maida / plain flour are mixed with water for rawa dosa batter. A big ladle full of batter is poured on the hot flat pan in circular motions for the dosa. The rawa dosa is generally served with coconut chutney, ginger chutney or with sambar.
Makes: around 8 Andhra Rawa Dosalu.

Ingredients:

Rice Flour 1 Cup
Maida 1 Cup
Sooji 1 Cup
Besan 1/4 Cup (optional)
Green Chiles 2 – 4
Grated Carrot 1 tbsp (optional)
Curry Leaves 10 (optional)
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Remove stems, wash and finely chop green chiles.
Wash and tear curry leaves into small pieces.

In a mixing bowl, mix together rice flour, maida, sooji, besan, green chiles, grated carrots, curry leaves, cumin seeds and salt.
Add enough water (around 6 cups) and make it into a somewhat thin batter.

Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of rawa dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes holes when it hits the hot pan.
Try to fill up any big holes and form into 7 – 9 inch diameter dosa.

Fry till bottom side starts to turn golden brown.
Pour quarter tsp of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining rawa dosa batter.
Serve Andhra rawa dosa with any chutney of your choice or with sambar.
Notes: Make sure rawa dosa is little crisp before removing from heat.

Suggestions: If the rawa dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let it take its time to cook and crisp up. If the dosa doesn’t come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, else dilute it with water.
Variations: You can also add finely chopped onion, ginger or cilantro to the batter. Finely chopped cashews are also commonly added. Some recipes call for more sooji which makes a much crispier version of rawa dosa.
Other Names: Andhra Rawa Dosa, Rava Dosa, Sooji Dosa.