Phew, pretty lengthy title huh? There was just no avoiding it with all the things I needed to say in the title:-) Anyway going back to the question in the title, did you know that olive oil can be used to polish stainless steel appliances. Really I am not kidding, I heard this tip for the first time on a show on HGTV. I was thrilled to learn this, especially because it would mean a simple and chemical free way to polish appliances and I could not wait to find out if it really worked the way it was described. Sure enough my stainless steel appliance is now gleaming from the olive oil treatment. Who would have thought it :-)
If any of you are interested in trying this tip, here is how it works. Start with a clean appliance. Take a soft piece of cloth and pour just a drop or two of pure olive oil on it. Apply to the appliance in the direction of the grain and buff slightly when done. For this, a little olive oil goes a long way so there is no need to pour a lot on the cloth. Here is a link I found online for this tip if you want to check it out....
Moving on to the bajji dosai, this recipe, which I got from my father who saw it in a Tamil magazine, has been in my recipe book for a long while now. I tried it once when I first got it and liked it a lot, but somehow this one was forgotten and I never made it again...............that is....... until the other day when I was flipping through my book looking for some inspiration and this recipe just jumped out at me. This time when I made it I modified the recipe slightly, added flax for more nutrition and modified the spices a little for additional flavor.
Bajji refers to a deep fried south Indian snack and this bajji dosai probably got its name because the ingredients used in it are also used in making the batter for the bajji, it tastes similar to bajjis too :-) Now, anything that allows me to indulge in the taste of bajjis without the guilt is a winner in my book :-) This dosai also reminded me a little of the eggless omelette I used to make sometime back. This gluten free dosai is great for breakfasts/ tiffins/ snacks or even light dinners and can be made very quickly. So if you are looking for a quick dosai recipe for this weekend, give this one a try and tell me what you think :-)
Click here for a printable view of this recipe
Ingredients and Method to make Bajji Dosai
2 cups Chick pea flour (besan/ kadalai maavu)
1/2 cup rice flour
1 small onion peeled and cut very fine
4 Thai or Indian variety green chilies cut very fine (or to taste)
1 tbsp finely grated ginger
1/4 tsp turmeric powder
salt to taste
pinch of asafoetida powder (hing/perungayam) (optional)
3 heaped tbsp of flax seed meal (powdered flax/ alsi) (optional)
handful of cilantro (coriander leaves/dhania/kothamalli) cut very fine
a little sesame oil to shallow fry the dosai
In a large bowl, mix together chick pea flour, rice flour and salt to taste.Add turmeric powder, asafoetida powder, flax seed meal if using and mix well. Add ginger, green chilies, finely cut onion and mix well.
Add water as required, a little at a time to make a batter that is thicker than buttermilk and is not too runny. When in doubt always err on the side of a thicker batter as water can always be added just before making dosai if required.
Add finely cut cilantro to the batter and mix well.
Heat a tawa/ heavy flat pan/ griddle on medium heat. When hot, pour a little batter in a wide circle. If you have made rava dosai in the past, this one needs to be poured on the way you do rava dosai. Quickly spread the batter with a light hand to fill in the gaps and spaces. Pour a few drops of oil around the circumference of the dosai. Allow to cook until the lower side is an even golden brown. Flip over and cook the other side until it begins to have light brownish spots.
The copyright of this content belongs to Veginspirations.com
Remove and serve hot with chutney of choice/ sambar or some molaga podi or any combination of these items. Or even just enjoy these on their own they are that flavorful:-)
If any of you are interested in trying this tip, here is how it works. Start with a clean appliance. Take a soft piece of cloth and pour just a drop or two of pure olive oil on it. Apply to the appliance in the direction of the grain and buff slightly when done. For this, a little olive oil goes a long way so there is no need to pour a lot on the cloth. Here is a link I found online for this tip if you want to check it out....
Moving on to the bajji dosai, this recipe, which I got from my father who saw it in a Tamil magazine, has been in my recipe book for a long while now. I tried it once when I first got it and liked it a lot, but somehow this one was forgotten and I never made it again...............that is....... until the other day when I was flipping through my book looking for some inspiration and this recipe just jumped out at me. This time when I made it I modified the recipe slightly, added flax for more nutrition and modified the spices a little for additional flavor.
Bajji refers to a deep fried south Indian snack and this bajji dosai probably got its name because the ingredients used in it are also used in making the batter for the bajji, it tastes similar to bajjis too :-) Now, anything that allows me to indulge in the taste of bajjis without the guilt is a winner in my book :-) This dosai also reminded me a little of the eggless omelette I used to make sometime back. This gluten free dosai is great for breakfasts/ tiffins/ snacks or even light dinners and can be made very quickly. So if you are looking for a quick dosai recipe for this weekend, give this one a try and tell me what you think :-)
Click here for a printable view of this recipe
Ingredients and Method to make Bajji Dosai
2 cups Chick pea flour (besan/ kadalai maavu)
1/2 cup rice flour
1 small onion peeled and cut very fine
4 Thai or Indian variety green chilies cut very fine (or to taste)
1 tbsp finely grated ginger
1/4 tsp turmeric powder
salt to taste
pinch of asafoetida powder (hing/perungayam) (optional)
3 heaped tbsp of flax seed meal (powdered flax/ alsi) (optional)
handful of cilantro (coriander leaves/dhania/kothamalli) cut very fine
a little sesame oil to shallow fry the dosai
In a large bowl, mix together chick pea flour, rice flour and salt to taste.Add turmeric powder, asafoetida powder, flax seed meal if using and mix well. Add ginger, green chilies, finely cut onion and mix well.
Add water as required, a little at a time to make a batter that is thicker than buttermilk and is not too runny. When in doubt always err on the side of a thicker batter as water can always be added just before making dosai if required.
Add finely cut cilantro to the batter and mix well.
Heat a tawa/ heavy flat pan/ griddle on medium heat. When hot, pour a little batter in a wide circle. If you have made rava dosai in the past, this one needs to be poured on the way you do rava dosai. Quickly spread the batter with a light hand to fill in the gaps and spaces. Pour a few drops of oil around the circumference of the dosai. Allow to cook until the lower side is an even golden brown. Flip over and cook the other side until it begins to have light brownish spots.
The copyright of this content belongs to Veginspirations.com
Remove and serve hot with chutney of choice/ sambar or some molaga podi or any combination of these items. Or even just enjoy these on their own they are that flavorful:-)
