Doodhi Thepla

Thepla is  spiced paratha from the state of Gujarat. Curd is used in the preparation of the dough. Adding curd makes the parathas soft. This is also a good travel food too. The popular thepla is methi. Another one is Doodhi. And it satisfies my theme for the blogging marathon. 

Recipe adapted from Tarla Dalal
Yields - Around 12 nos, depending on the size


You need

• Wheat flour - 1 cup
• Grated Lauki/BottleGourd - 1/2 cup
• Curd - 1/4 cup
• Salt -1/4 tspn
• Red chilli powder - 1/4 tspn
• Turmeric - a big pinch
• Oil to cook the theplas

Method

Mix all the ingredients, except oil in a bowl. Make a soft dough by adding very little water. You will need not more than a tablespoon of water to make the dough. Curd and the juice from lauki is almost enough.  Rest the dough for 15 minutes. Pinch lemon sized dough and roll like paratha.

Heat tawa and cook the parathas, both sides till you find brown spots. Smear little oil while you flip the thepla.   The theplas remain soft even on cooling. I served with a simple aloo-gobi curry. 

Check out what my fellow marathoners have cooked for the day.

Dideer Ragi Dosae - Instant Finger Millet Crepes

DIDEER RAGI DOSAE

The name suggests that it is an instant dosae prepared using ragi flour ( finger millet flour). I follow my mother's dictum - "Taleya paathu kallai podu!" to serve the dosaes really hot, thin and crisp !
'Sight the head and throw the stone' is a scarey but straight translation of the above dictum! It is a colloquial expression to say that the griddle should  be set on the stove only when some one is ready to savour the dosae.
The batter should be mixed as and when required to get a crisp and delicious dosae.

INGREDIENTS

Ragi flour - 2 cups
Rice flour - 2 tbsps
Salt - 1/2 tsp
Finely chopped onions - 1/4 cup
Finely chopped green chillies - 1 tsp
Finely chopped fresh ginger - 1 tsp
Cumin seeds - 1/2 tsp
Fresh coriander leaves - 1 tbsp
Chopped Curry leaves- 1/2 tsp
Oil - for cooking

METHOD

1. Mix all the above ingredients with 2 cups of water to make the dosae batter. Add enough water to get the consistancy of milk.
2. Grease the tava with 1/2 a tsp of oil and heat it.
3. Pour one tsp of batter on the tava to test the  heat. The dosaes will come out very well once one or two dosaes are done and  when the heat of the tava has reached  the right temperature.
4.Take a ladle full of the batter and splash it on the hot tava with a swirling motion. Pour the thin batter in such a way that large gaps are formed in the dosae.
5. Pour more batter little by little to fill the larger holes.
6. Dribble 1/2 tsp of oil all over the dosae and around the dosae.


                                                 

      ' MAKING OF THE DOSAE ' VIDEO  RECORDED  BY MY ENTHUSIASTIC NIECE.

7. The sides of the dosae will start curling upwards once it is cooked. Cook on the flip side for half a minute if you want to.

            

            

Remove the hot crispy wafer thin Dideer Ragi Dosae using a spatula .


                                             


Serve immediately with any one  of your favourite side dishes.

This post goes to the "Show me your Dosa" event hosted by Divya in the 'Dil Se' blog!

Favorite things ( Mbak Tya, Tangerang )

Pesenan lagi dari orang ga dikenal, via SMS trs lanjut ke BBM deh
Duh pikir2 enak jg ya punya BB , jadi gampang komunikasi.Hehehehehe


Mbak Tya mo pesen cupcake untuk ultah suaminya yang ke 38, pesen 9 cupcake. 


Requestnya mau ada bb bold, samsung galaxy tab, volvo.Trus warna nya minta maroon n gold. Oke lahh kalo begitu..Bungkussss...Hehehhehe


Ini hasilnya

Comment nya belom ada ya temans..secara belom diliat ama yang pesennya..Hehhehehe


Eniwei, thanks a lot Mbak Tya