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Tuesday, July 14, 2009

Zucchini dosa with tomato-zucchini-onion chutney

Inspired by Bouncing-Bubble's Ragi Dosa recipe I've been making different versions with grated vegetables added pretty often. I love how easy they are to make, and I love to think I'm adding nutritional value with all the veggies. And best of all, they're unfermented- I dont seem to have much luck with the fermentation process :(

Last night I prepped all my ingredients, went to the pantry to pull out the ragi and remembered, belatedly, emptying the jar a few weeks before. So because once dosas were in my mind, I absolutely needed to eat some, I decided to substitute rice flour with the ragi and because I dont like the chewy texture of plain rice flour I added some wheat flour to the batter too. The dosas turned out very tasty, and I'm excited to add another recipe to my repertoire of unfermented dosas. I think in future I'll experiment with the quantity of these flours. Until I made them I didnt even think of using atta in a dosa recipe but now I remember something my mom used to cook up with jaggery. Some zucchini got incorporated into the chutney recipe and was, again, surprisingly tasty to eat.

Zucchini dosa
The cup measurements are for teacups, if using the actual cup measure, adjust the quantities of ingredients and vegetables accordingly.

Ingredients
1 cup rice flour
half cup wheat flour
half small red onion, finely chopped
2 green chillies, finely chopped
1 small zucchini, grated with skin
5-6 curry leaves, chopped, if you like eating them, keep whole otherwise
handful of coriander leaves, finely chopped
quarter cup yogurt (optional)
1 tbsp. ginger, grated or finely chopped
salt to taste

Method
Mix all the ingredients (except salt) together. If I add yogurt to a batter I like to set it aside for about 15 mins, adding just a little water because the zucchini will let out water as it rests, you can add more later.

When ready to make the dosas, add enough water to allow the dosa to spread on the pan and salt to taste. Pour onto a hot pan sprinkled with oil. Cover the dosa for a little while (the rice flour needs to cook), then turn it and let it brown a bit on the other side. Serve hot with chutney.

Tomato-zucchini-onion chutney

Ingredients
1 tsp mustard seeds
a pinch of asafoetida (hing)
4/5 red chillies (adjust to taste)
half small red onion, chopped
2 small tomatoes, chopped
half small zucchini, chopped
1 tsp urad dal
1 tsp chana dal

Method
Add a little oil to a hot pan and roast the red chillies with hing. Set them aside, then roast the urad dal and chana dal separately and set aside.

Add the onion, tomatoes and zucchini to the pan, cover and let cook on medium heat until the tomatoes and zucchini are soft.

Add all the ingredients used so far into a mixer and grind to a fine paste with salt added to taste.

In a vessel heat some oil, add the mustard seeds to it and let pop. Add the mustard and oil to the chutney and serve.



15 comments:

Angel's Flight said...

Yumm babe! I am not a fan of zucchini...but this recipe looks tasty..considering there is no cooked zucchini to be found...grated is just fine!

avdi said...

yeh zucchini kya hai?

Smita said...

Zucchini sounds like Bikni :D before you throw me out this sounds like a good recipe.

couchpapaya said...

angel - yeah me too, thus have to find creative ways of eating it! have u tried zucchini koftas? very yum, although that's not due to the zucchini, if u deep fry anything it will taste good :)

avdi - zucchini is a type of summer squash (linked in the post), looks like cucumber from the outside, except one side might be thinner than the other and it feels more tender than touching a cucumber. the inside is like a pumpkin (eg: the green outside and white inside variety). it's very neutral tasting. though this recipe should do for any grated veg - carrots, cucumbers.

smita - thx abt the recipe, will ignore the rest :)

couchpapaya said...

i meant lauki in the example of the pumpkin above, couldnt think of the name fast enough. i think lauki dosas should be good too :D

avdi said...

Lauki is tri-able.. seeing that it is everywhere in this season.

magicalsummer said...

this chutneys just like the one we make at home! :) i haven't been brave enough to try zucchini dosas, but will one day gird my loins and get to it!

did you try the mushrooms in white wine? i just made some, supposedly for my daughter, and ended up 'sampling' more than half of what was cooked. you must try it and tell me how it was.

couchpapaya said...

avdi - let me know if u tried lauki :)

mags - and i thought i was being creative :) recently i stumbled across recipes for zucchini brownies and cake. u cannot imagine how hard it is for me to not bake them immediately. i have not tried your recipe yet. i have to plan my groceries and buy some white wine for that, instead of piling stuff as i see it. will let you know the minute i make them!!!

Bouncing-Bubble said...

oh my hubby loves zucchini.. i make a zucchini curry adding fried onions, garlic ginger and tomatoes..

if not the dosas, i'll try out the chutney for sure. hv u tried making capsicum oothappams?

and as for the fermentation thing, adding yeast to the batter helps is the most recent (though untried) hint.:D

couchpapaya said...

oh oothappams *drool* whenever i have extra dosa batter i make them, capsicum as in you just sprinkle capsicum on top is that right? will try them next time. as for adding yeast wont the dosas taste like appams? might be worth trying out .... will let u know if it works :D

Science Bloggers Association said...

Nice Blog. Congrats.
-Zakir Ali ‘Rajnish’
{ Secretary-TSALIIM & SBAI }
[Editor- Children’s Poem & Adult’s Poem]

Science Bloggers Association said...

Nice Blog. Congrats.
-Zakir Ali ‘Rajnish’
{ Secretary-TSALIIM & SBAI }
[Editor- Children’s Poem & Adult’s Poem]

Anushruti said...

This looks delicious!

ShantanuDas said...

Slurrrp!!
As Usual!!
And I am dieting!!
Alas!!
1400 kcal per day only!!
siggh

btw in case u r visiitng my blog sometimes..
new URL is this

http://photographs-india.blogspot.com/

Karine said...

This recipe looks to be a great way to use zucchini. Thanks for sharing :)