Homemade baby food recipes

Bean Sprouts Dosa

High in Vitamin A sprouts are low on calories and very high on nutritional benefits. You can encourage your kids to have it in the form of healthy salad or make them some hot bean sprouts dosa!

Sprouted beans (moong) – 1 cup
Water – ¾ cup
Rice flour – 5 Tbsp
Salt to taste
Oil

1. Grind to a fine paste bean sprouts along with water
2. Add rice flour, salt and mix well
3. Ensure the batter is devoid of any lumps. Add water if required to get a dropping consistency
4. Leave the batter to stand for 15-20 minutes.
5. Heat a non stick griddle (tawa) and pour in the centre of the griddle a ladle of batter and with help of the back of the ladle spread the batter evenly in circular motion.
6. Drizzle little oil and allow it to cook
7. The dosa automatically starts leaving sides when done on one side; turn it over and allow it to cook on the other side
8. Fold and serve with sugar, jam, peanut butter or coconut chutney

*you can add fillings of your choice -  boiled and seasoned vegetables; seasoned cottage cheese etc!

Till tomorrow….happy cooking!

Now if you already have tried your hand at making dosa (Indian pancakes)…lets move one step ahead and make its with some filling…yeh just like French Galette . You can be creative with your filling cooked spicy mutton / chicken to paneer (cottage cheese) and soya! Use what you like or comes to your mind.

Here, I have used potatoes. The standard Masala Dosa you would get in any South Indian restaurant across India served with chutney and sambar.

And if you have some left over masala (potatoes) you can either have it with hot puffed pooris or just make a plain quick sandwich For the recipe of potatoes and poori…click here

A restaurant in Kochi called Pai Brothers is famous for its 57 varieties of dosas…yes you read that correct 57 different filling for each dosa…so what’s stopping you from getting creative?

Till next time…. happy cooking!

photo credit: David Davies

After Idli its dosa that a must eat specially when you are visiting South India.  With little bit of love and effort you can make it at home too! Given below is a recipe for plain dosa. If you planning to make masala dosa then make bhaaji and use it as filling. We have an outlet in Kochi which serves 57 varieties of dosas. You get my drift? All you need is to get creative and make your fillings – potatoes, beetroot, egg, chicken,mutton….anything! go crazy with your experiment!

Raw rice – 3 cups
Golden or par boiled rice – 1 cup
Black Gram daal – ¾ cup

Soak all together for atleast 3 hours and grind to a fine paste.
Add salt and leave it overnight to rise.
The final batter will be of medium consistency (neither thick nor watery)

1. Take a flat pan
2. Ladle out batter in the centre of the pan and swirl it around with the help of the ladle so that it takes a thin pan cake kind of form. Cook on medium flame
3. With a flat spatula overturn the dosa and let it cook on the other side on low flame
4. Serve hot with chutney and sambhar

Coconut Chutney

Coconut shaving – 1 cup
Tamarind – 1 pinch
Sugar – 1pinch
Ginger – ¼ inch piece
Green chilli – 1 No.
Salt to taste

For tempering

Mustard seeds – 1-2 tsp
Curry leaves – 2-4 leaves
Red chilli – 1 No.

1.    Grind all ingredients for the chutney in a mixer adding bit of water to a fine paste
2.    Temper the ingredients in a bit of oil and add to the ground chutney*

Till tomorrow….happy cooking!

*For those who are new to tempering here is what you need to do ….Oil + warm + mustard seeds + let it splutter + add curry leaves + red chilli and add to the chutney!