Category: Dosa Recipes

Fish Chukka Dosa

fish chukka dosa

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Bread Dosa

bred dosa

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Rava DosaRava Dosa: – is a traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish and very easy to prepare. Same process as idli –dosa batter, but instead of rice, we use sooji /semolina. You can prepare either thick or thin crispy dosa according to your taste. This dosa well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar. ___________________________________________________________________________

Recipe Cuisine: Indian;     Preparation Time: 1 hr;    Cooking Time: 20 mins;    Makes: 25  

Ingredients

Rava -3 cup

Urad dal – 1 cup

Rice -3 tbsp

Salt – 1 tbsp

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Preparation method

  1. Wash and soak both rava and dal for the 3 hrs separately.
  2. Grind dal and rava separately. Grind the rava coarsely and urad dal to a smooth batter.
  3. Sprinkle water now and then.The consistency of the batter should neither be thin.
  4. Mix both the grounded rava and dal together. Add salt and leave it for the 7-8 hours for the fermentation.
  5. In winter it will take longer time, especially in Europe, US countries, you can use Oven to ferment
  6. Place the batter in a large container, as the batter will increase in its volume.
  7. After fermentation you can see the air pockets in the batter, mix it well.
  8. Heat a non stick tava, brush it with the oil.
  9. If you use same tava for the preparing roti’s cut an onion into half and rub it all over the tava to avoid dosa sticking to the tava.
  10. Take a ladle of batter, pour it in the center and spread it from the center of the skillet in a circular motion.
  11. Sprinkle oil around the dosa. When it is cooked, flip it over to the other side and cook till done.
  12. Serve it hot with chutney or sambar.

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Egg Dosai

Egg Dosai -is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in protein, prepared using mixed semolina and lentils. It is very easy to prepare, no need for the fermentation, it is an instant dosa. This batter is slightly coarser from normal dosa batter. It is a thin crispy dosa. To add spicy to it, you can add pepper corns / onions.This is spicy dosa, so well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar.


 Recipe Cuisine: Indian;     Preparation Time: 1hr;    Cooking Time: 20 mins;    Makes: 25 

 Ingredients

Raw rice -1 1/2 cup
idly rice – 1 1/2 cup
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp

Egg- 1 egg per dosa

Pepper as needed.

Preparation method

  1. Wash and soak both rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain the water, grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
    Mix both the grounded rice and dal together. Add salt and leave it for the 7-8 hours for the fermentation.
  4. In winter it will take longer time, especially in Europe, US countries,you can use Oven to ferment
  5. Place the batter in a large container, as the batter will increase in its volume.
  6. After fermentation you can see the air pockets in the batter, mix it well.
  7. Heat a non stick tawa, brush it with the oil.
  8. If you use same tawa for the preparing roti’s cut an onion into half and rub it all over the tawa to avoid the dosa sticking to the tawa.
  9. Take a ladle of batter, pour it in the centre and spread it from the centre of the tawa in a circular motion, Sprinkle oil around the dosa.
  10. Pour the egg at the center of dosa, sprinkle salt and pepper.cook in a low flame.
  11. When it is cooked, flip it over to the other side, sprinkle oil and cook till done.
  12. Serve it hot with sambar or chutney.

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green gram dosa

Moong dal dosa – is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in protein. It is very easy to prepare, no need for the fermentation, it is an instant dosa. This batter is slightly coarser from normal dosa batter. You can prepare either thick or thin crispy dosa according to your taste.This is spicy dosa, so well goes with any sour or coconut related dishes like coconut chutney,ginger chutney or red chili chutney


Ingredients

Raw rice -5 table spoons

Green gram-1 cup

 For the Grinding

Green chillies – 4

Cumin seeds -½ TSP

Ginger –1 inch

Onion-1 medium

 Ingredients added to the batter

Turmeric powder-¼ tsp

Ginger grated – ¼ tsp (optional)

Onion-1 finely chopped (optional)

Asafoetida – 2pinch

Coriander leaves chopped

Curry leaves

Salt to taste

Oil – (Ghee or Gingelly/Sesame oil is preferable)


Preparation method

  1. Wash the rice and dal mixture, and soak it For the 6 hours.
  2. Grind it coarsely, not too smooth along with onion,green chilies, cumin seeds, and ginger.
  3. Sprinkle little water, so that the batter is neither thick nor watery.
  4. Add turmeric powder, asafoetida, salt, curry leaves, coriander leaves, chopped onions, chopped and green chilies to the batter and mix it well.
  5. Heat the pan and pour a ladle of batter and spread it like a normal dosa. Sprinkle few drops of oil.
  6. Once it’s cooked and golden brown in color flip it over to the other side.
  7. Sprinkle few drops of oil to get a crispy dosa.
  8. Remove from the pan once it turns to golden brown and cooked well.
  9. Serve it hot with coconut chutney or tomato chutney.

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Crispy Dosa

Dosai is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in carbohydrate and protein, prepared using rice and lentils. Dosa serves with dishes like coconut chutney, tomato chutney, onion chutney and sambar.


 

Recipe Cuisine: Indian;     Preparation Time: 1hr;    Cooking Time: 20 mins;    Makes: 25 

Ingredients

Raw rice -1 1/2 cup
idly rice – 1 1/2 cup
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp


 

Preparation method 

  1. Wash and soak both rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain the water, grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice and dal together. Add salt and leave it for the 7-8 hours for the fermentation.
  5. In winter it will take longer time, especially in Europe, US countries, you can use Oven to ferment
  6. Place the batter in a large container, as the batter will increase in its volume.
  7. After fermentation you can see the air pockets in the batter, mix it well.
  8. Heat a non stick tawa, brush it with the oil.
  9. If you use same tawa for the preparing roti’s cut an onion into half and rub it all over the tawa to avoid the dosa sticking to the tawa.
  10. Take a ladle of batter, pour it in the centre and spread it from the centre of the tawa in a circular motion.
  11. Sprinkle oil around the dosa.
  12. When it is cooked, flip it over to the other side, sprinkle oil and cook till done.
  13. Serve it hot with sambar or chutney.

 

 

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Kal Dosai

Dosai is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in carbohydrate and protein, prepared using rice and lentils. Dosa serves with dishes like coconut chutney, tomato chutney, onion chutney and sambar.

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Recipe Cuisine: Indian;     Preparation Time: 1hr;    Cooking Time: 20 mins;    Makes: 25 

Ingredients

Raw rice -1 1/2 cup
idly rice – 1 1/2 cup
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp

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Preparation method

  1. Wash and soak both rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain the water, grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice and dal together. Add salt and leave it for the 7-8 hours for the fermentation.
  5. In winter it will take longer time, especially in Europe, US countries, you can use Oven to ferment
  6. Place the batter in a large container, as the batter will increase in its volume.
  7. After fermentation you can see the air pockets in the batter, mix it well.
  8. Heat a non stick tawa, brush it with the oil.
  9. If you use same tawa for the preparing roti’s cut an onion into half and rub it all over the tawa to avoid the dosa sticking to the tawa.
  10. Take a ladle of batter, pour it in the centre and spread it from the centre in a circular motion to a thick dosa. Don’t make it too thin.
  11. Sprinkle oil around the dosa. Dosa will be very soft.
  12. When it is cooked, flip it over to the other side, sprinkle oil and cook till done.
  13. Serve it hot with sambar or chutney.

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Instant Semolina (Rava) Dosa

 

Instant Rava Dosa

Instant Rava Dosai  – is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in protein, prepared using mixed semolina and rice flour. It is very easy to prepare, no need for the fermentation, it is an instant dosa. This batter is slightly coarser from normal dosa batter. It is a thin crispy dosa. To add spicy to it, you can add pepper corns / onions.This is spicy dosa, so well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar.

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Recipe Cuisine: Indian;     Preparation Time: 20 mins;    Cooking Time: 20 mins;    Makes: 25 

Ingredients

Ravai /semolina – 1/2 cup
Rice flour – 1/2 cup
Buttermilk-1/2 cup
Green Chillies – 1 finely chopped
Ginger – 1 inch piece
Whole black pepper – 1 tsp
Cumin seeds –1 tsp
Onion optional-1
Salt as required

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Preparation method 

  1. Soak semolina in a little buttermilk For the 30 mins.
  2. Grind it in a blender coarsely with rice flour.
  3. The batter should be thin and watery.
  4. Add finely chopped ginger, finely chopped chillies, cumin seeds, whole black pepper and salt.
  5. Heat a non stick tawa/iron griddle, take a little batter in a ladle and pour it from the outer corners of the tawa to the inside in a circle like a normal dosa.
  6. Sprinkle a tsp of oil around the dosa.
  7. Cook till it turns to golden brown, flip it over to the other side and let it get cooked.
  8. Serve hot with any chutney or sambar.

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Idli-Dosa Batter

Idli-is a traditional breakfast in south Indian households. Idli is savory cake of South India that is most popular throughout the southern part of India The rice cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.


Recipe Cuisine: Indian;     Preparation Time: 1 hr;    Cooking Time: 20 mins;    Makes: 25 

 Ingredients

Idly rice – 4 cups
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp


 Preparation method

  1. Wash and soak rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice and dal together. Add salt and leave it For the 7-8 hours for the fermentation.
  5. In winter it will take longer time, especially in Europe, US countries,you can use Oven to ferment
  6. Place the batter in a large container, as the batter will increase in its volume.
  7. After fermentation you can see the air pockets in the batter, mix it well.

 

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Podi Dosa

Dosai is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in carbohydrate and protein, prepared using rice and lentils. Dosa serves with idli podi and sesame oil.

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Recipe Cuisine: Indian;     Preparation Time: 1hr;    Cooking Time: 20 mins;    Makes: 25 

Ingredients

Raw rice -1 1/2 cup
idly rice – 1 1/2 cup
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp

 ________________________________________________________________________________

Preparation method

  1. Wash and soak both rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain the water, grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice and dal together. Add salt and leave it for the 7-8 hours for the fermentation.
  5. In winter it will take longer time, especially in Europe, US countries, you can use Oven to ferment
  6. Place the batter in a large container, as the batter will increase in its volume.
  7. After fermentation you can see the air pockets in the batter, mix it well.
  8. Heat a non stick tawa, brush it with the oil.
  9. If you use same tawa for the preparing roti’s cut an onion into half and rub it all over the tawa to avoid the dosa sticking to the tawa.
  10. Take a ladle of batter, pour it in the center and spread it from the center of the tawa in a circular motion.
  11. Sprinkle oil around the dosa.
  12. When it is cooked, flip it over to the other side, sprinkle oil and cook till done.
  13. Mix idli podi with the sesame oil and keep it ready.
  14. Apply the podi on one side of the dosa and roll it and serve it hot.

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