Senagapindi Dosa.

Besan dosa is one of the instant dosa’s prepared with gram flour and rice flour. Equal quantities of besan and rice flour is mixed with other spices into thin batter. A big ladle full of batter is poured on the hot flat pan in circular motions to form the dosa. The besan dosa is crisped up a little and served with chutney.
Makes: around 6 Besan Dosa.

Ingredients:

Besan 1 Cup
Rice Flour 1 Cup
Green Chiles 2 – 3
Cumin Seeds 1/4 tsp
Onion 1 Small
Cilantro few Sprigs
Salt to taste
Oil as required

Method of preparation:

Peel and finely chop the onion.
Remove stems, wash and grind the green chiles into coarse paste.
Wash and finely chop the cilantro.

In a mixing bowl, add besan, rice flour, green chiles, cumin seeds, cilantro and salt.
Add enough water (around 3 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 besan dosa batter on the pan in circular motions.
Make sure batter is thin enough that the dosa has perforations.
Try to fill up any big holes and form into 10 – 12 inch diameter dosa.
Layer the dosa with a tbsp of chopped onion.

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

Suggestions: If the besan 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 dosa take its time to cook and crisp up. If the dosa sticks to pan, 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 curry leaves, red chile powder or asafoetida powder to the dosa batter. Add more rice flour to make the dosa much crispier.
Other Names: Besan Dosa, Senagapindi Dosalu.

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Butta Pachi Mirapakaya Rasam.

Red bell pepper rasam or red capsicum rasam is a colorful and healthy rasam made with red bell pepper. Bell pepper is either cooked or roasted until soft. It is then pureed and added to the tempered oil along with freshly ground spice powder. Let the bell pepper rasam come to a bubble and serve it with steamed rice.
Makes: around 2 Cups of Red Bell Pepper Rasam.

Ingredients:

Red Bell Pepper 2
Tamarind 1/2 inch Sized Ball
Green Chiles 1
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Black Peppercorns 4
Salt to taste
Oil 1/2 tsp

Talimpu:

Garlic 2 Cloves
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash, remove stems, remove seeds and roughly chop red bell pepper.
Peel and lightly crush the garlic cloves.
Remove stems, wash and slice the green chiles.
Dry roast coriander seeds, cumin seeds and peppercorns until aromatic and grind them into fine powder.
Soak tamarind in few tablespoons of hot water and extract all the juice.

Heat a pan on medium high heat, add chopped red bell pepper, green chiles and salt.
Cook covered for 5 – 10 minutes stirring ocassionally.
Once red bell pepper cooks and turns soft, remove from heat.
Grind the cooked bell pepper into smooth paste adding enough water.

Heat oil in a sauce pot, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, carefully pour the pureed bell pepper and stir in tamarind extract.
Pour half to one cup of water depending on the consistency of rasam preferred.
Let it come to a bubble, stir in ground spice powder and boil for another minute.
Remove from heat and serve red bell pepper rasam with plain steamed rice.
Notes: Make sure not to overcook the bell pepper.

Suggestions: Adjust the consistency of rasam with water.
Variations: You can also garnish the rasam with finely chopped cilantro and a dollop of ghee.
Other Names: Red Bell Pepper Rasam, Butta Pachi Mirapakaya Rasam, Simla Mirchi Rasam.

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