Over eating fancy refined things are still in fashion and most of us are always addicted to it. We have so many alternative healthy foods here which are always there in production from ancient times.That type of ancient authentic food is the real food that should be our daily routine which always will keep us healthy. It’s happily acceptable that nowadays some kind of great change has been happening at one side of the world I mean healthy food change-over. That’s the awareness that should happen in this unhealthy fast food era. I have used the red variety of jowar millet here for making this dosa you can use the white ones. This jowar millet has lots of dietary fibre and protein in it. It’s an excellent source of valuable nutrients that it should be taken frequently. I have not tried making idli from this batter but you can try it. I like to make dosa from fermented batter only so that it comes out tasty and delectable. Lets now see how to prepare chola dosai.
how to prepare chola dosai /sorgam(jowar) dosa
Red cholam/sorgam/jowar – 1 cup
Idli rice – 1 cup
Whole urad dal /ulundhu – 1/2 cup
Vendhyam/fenugreek seeds – 1tsp
Needed rock salt to mix the batter
1.Take all the ingredients altogether except salt in a vessel and first wash it thoroughly.
2.Then soak it in water for 4-5 hours,then grind it in a grinder to a smooth paste.
3.Now add needed salt to the batter and mix well.
4.Let it ferment for 7-8 hours or overnight.
5.In the morning add water,mix the batter and bring it dosa batter consistency.
6.Make dosa’s as you may like into crisp thin ones or as oothapam’s,serve it with any chutney or spicy sambar’s of your choice.
pineapple upside down cake dessert /marudhuskitchen
Prep Time: 30 minutes
Total Time: 30 minutes
For pineapple layer:
Tinned pineapple slices - 8 slices
Cherries - 10 or as required
Unsalted butter - 60 gms
Light brown sugar - 110 gms
For making cake:
Unsalted butter - 130 gms
Eggs :3(yolks and whites separated)
Curd - 120 gms
Salt - 1/4 tsp
Vanilla essence - 1 tsp
All purpose flour/maida - 150 gms
Sugar - 150gms
Baking powder - 3/4 tsp
Baking soda - 1/4 tsp
For pineapple layer:
Take a pan heat butter to melt switch of the flame add this to the baking pan then add the brown sugar, mix and pat it evenly so that it makes a even layer.
Take out the pineapple slices out of the tin and pat it dry before arranging it into the baking pan.
Keep the first ring in the centre and arrange the other slices as you wish or as I have done, keep cherries inside the holes and set the pan aside.
For making cake:
In a separate bowl add egg whites alone and beat it with a hand blender till it forms stiff peaks.
Take a bowl with separated yolks, curd and vanilla essence beat till it become fluffy and keep aside.
In another mixing bowl add dry ingredient maida, baking powder, baking soda, salt and sugar and beat it to aerate the mix and combine it well.
To this add butter and first mix it well with a spatula then with the beater.
In-between pre-heat the oven at 150 degrees for 10 minutes.
To this add the yolk mixture little at a time in batches.
After this are combined add the egg whites in scoops and mix it gently without deflating.
When all are combined well add this cake mix to the prepared pineapple layer tin.
Pat it well to remove air bubbles.
Place it in a preheated oven bake it for 35-40 minutes or the skewer inserted comes out clean.
Take out of the pan invert it upside down using a plate under.
Cut slices and enjoy.
Please look up and bake at your own oven temperature as it differs for each oven.
You can immediately invert the cake after the baking is over.
Cut the cake after 5 minutes.
To be sure that the cake leave the sides I have lightly greased the sides alone with little butter but its not necessary.
You can use fresh pineapples also and do this cake.
Before making this cake all the ingredients like butter and eggs should be at room temperature.
I have used a 8 inch pan but you can use a 10 inch pan so that there will be free space for cake to rise.
If you want to sieve the dry ingredients you can do it.