One of the family’s favourite breakfast eats is this three in one Batter where one can make a thick or paper thin dosa/crepe or Appam. Since it is spiced with green chillies and ginger, it is best enjoyed with homemade butter than with chutney. You can also use store bought butter though nothing can beat the taste of fresh homemade butter. The batter needs no fermentation and all the three dishes can be made instantly.
100 gms urad dal
250 gms moong dal/ green gram dal
15 green chillies
2 inch piece of ginger
A rajma/kidney bean sized piece of hing /asafoetida
10 sprigs curry leaves
Oil or ghee/ clarified butter
Wash and soak the urad and moong dal for four hours. Grind in the wet grinder non stop for half an hour adding water a little at a time to get a thick and fluffy batter of pouring consistency. Remove in a vessel. Crush the green chillies, ginger and hing and drop it into the batter. Add finely chopped curry leaves and salt and mix thoroughly. Let the batter stand for ten minutes. Mix again before making dosa.
1.Pour a ladleful of the batter on to a hot tava/skillet. Do not spread it much, with thickness being that of a pancake . Drizzle with oil or Ghee and allow to roast. Flip and roast on the other side too. Place on a plate.
2. Pour a ladleful of batter on to a hot tava. Spread it in concentric circles as thinly as possible to make a paper thin dosa. Drizzle with oil or Ghee and roast to a rich golden brown. Flip and roast on the other side too. Place on a plate.
3. Heat the Appam pan. An Appam pan has tiny troughs which hold the batter to be roasted. First drizzle some oil into all the troughs. Pour in the batter, cover and roast. Flip. Roast on the other side too to a rich golden brown. Place the appams on a plate.
Note: If one is using the blender/ mixer to grind the dals, the proportion of urad to moong dal is 1:2. Number of green chillies too need to be reduced as the batter does not increase in volume as when ground in a wet grinder.
One of the variety of ways that the Cucumber can be used to make a delicious and healthy dosa. It can be made either sweet by adding jaggery or savoury by adding green chillies depending upon individual preference.
250 gms rice
1/2 of a small coconut
6 green chillies
Oil for roasting
Soak the rice for about three hours. Grind to a coarse semolina like consistency along with the grated coconut. Deskin and grate the Cucumber. Chop the green chillies fine and crush it well along with the salt. Chop the coriander leaves. Drop the grated cucumber, green chillies, salt and coriander leaves into the batter. Mix well. Heat a skillet. Pour a ladleful of batter and spread it like a thick pancake. Drizzle with oil. Roast. Flip and roast on the other side too. Serve hot with homemade butter.
Mushti literally means a fistful. Mushti dosa is made by adding a fistful of urad dal to rice to make it fluffy and porous. Enjoy it with chutney or pickle.
250 gms rice
50 gms urad dal
1/4 of a coconut
A large fistful of poha/flattened rice
1/2 tsp methi/fenugreek seeds
Wash and soak the rice, urad dal and methi for 4 hours. Grind the grated coconut and Poha to a fine paste. Add the rice, urad dal and methi and grind to a smooth batter. Add salt, mix and allow the batter to ferment for 8 hours. Mix well and pour a ladleful of batter on a hot tava/skillet. Drizzle with oil, cover and cook over a low flame only on one side. Serve with chutney. Recipe for chutney can be found under the category of Chutneys.
Rava dosa is a crisp, melt in the mouth dosa which is served with chutney or Sambhar. I love mine with homemade butter as this dosa already has spices added to it.
250 gms Rava/semolina
250 gms rice flour
A fistful of maida/all purpose flour
5 sprigs curry leaves
16 green chillies
2 inch piece ginger
1 tbsp jeera
1 tsp hing
Bits of cashew
Coriander leaves finely chopped
Ghee for roasting the dosa
Chop the curry leaves and coriander leaves very fine. Grind the green chillies and ginger coarsely. Make a batter of the rice, rava and maida. The batter should be runny to get a lacy and crisp dosa. Add the whole jeera , salt, bits of cashew, chopped curry and coriander leaves. Mix everything well. Allow the batter to stand for, 15 mnts. Heat the skillet. Hold it at an angle and pour a ladleful of batter so that it runs across the skillet. Drizzle with ghee. Roast. Flip. Roast and serve hot.
Methi or fenugreek adds to the taste and aroma when added to the batter, and a pinch of haldi /turmeric enhances it’s colour. Enjoy this dosa with chutney or with pickle dear friends.
250gms urad dal
1 heaped tbsp methi/fenugreek
A large pinch of Haldi/turmeric
Wash and soak the urad dal, rice and methi for 5 hours. Grind to a fine batter in the wet grinder for half an hour. Remove. Add salt and haldi and ferment for 10-12 hours. Heat a tava/skillet. Pour a ladleful of batter and spread in concentric circles all over it. Drizzle with oil. Roast to a golden yellow. Flip. Roast on the other side too. Serve with chutney or with pickle.
Neer dosa or PanPolo is a typically Konkani delicacy enjoyed with jaggery syrup, pickle or chutney. Team it with some hot chai for utter satiety!!!
500 gms rice
1/2 of a small coconut
Soak the rice for three hours. Grind it along with the coconut to a smooth paste. Add salt. Thin it down to a watery consistency. Heat the skillet. Hold it at an angle and swish it as you pour the batter in a continuous stream, so that it covers the entire skillet. Drizzle oil, cover and cook. Remove, fold and serve.
Note: This dosa is roasted only on one side. The batter has to be very thin, only then will you get a soft and lacy dosa.
Enjoyed the delicious dosa and chutney made all the more tastier by the love with which it was served by Kishori Rao akka my daughter’s second mom. Posting her recipe for the same.
1 bowl urad dal
2 bowls rice
1 tbsp methi
Wash and soak the urad dal, rice and methi for 4 hours. Grind to a fine batter adding water a little at a time. The batter should be of pouring consistency. Add salt and ferment for 10 hours.
Heat the skillet. Pour a ladleful of batter on to it and spread it in concentric circles all over the skillet. Drizzle a tsp of oil. Roast to a golden brown. Flip and roast on the other side too. Serve with chutney.
Half of a coconut
3 green chillies
1inch piece ginger
A pinch of tamarind paste
Grind the above to a smooth paste. Heat a tbsp of oil. Add a tsp of mustard and after it splutters add 2 sprigs curry leaves. Drop the seasoning into the chutney.
This dosa requires no fermentation. It cannot be called an instant dosa as it requires a soaking time of four hours. One saves on the fermentation time as the dosas can be made once the batter is ready.
1 cup moong dal
1 cup Urad dal
10 green chillies
2 inch piece of ginger
A Rajma sized piece of hing
2 sprigs curry leaves chopped fine
Soak the urad and moong dal for 4 hours. Grind to a fluffy batter in the wet grinder. Crush the green chillies, ginger and hing to a semi coarse paste. Add it to the batter along with finely chopped curry leaves and salt. Mix well. Spread the dosa a little thick on the hot griddle. Drizzle with oil. Allow to roast. Flip and roast on the other side too. Serve with chutney of your choice.
Andhra is famous for its Pessaratte Upma, where in Upma is served along with Pessaratte dosa. I prefer the dosa with chutney rather than with the upma. Well……. To each his own.
250 gms Moong/ Green Gram
250 gms rice
3 inch piece ginger
Chana sized piece of hing
15 green chillies
Wash and soak the rice n moong for 8 hours. Grind to a fine batter in the wet grinder non stop for half an hour. Grind the green chillies, hing and ginger and add it to the batter along with salt.
Spread the batter on the tava in concentric circles . Drizzle with oil or ghee. Roast a little and flip over. Roast well and flip over gain. Spread sliced onions, fold and roast well on both the sides. Serve with daalia coconut chutney.
200 gms daalia or puttani/ Puffed Chana dal
1 small bowl of grated coconut
9 green chillies
1 tsp tamarind paste
A bunch of coriander leaves
Powder the daalia. Add all the remaining ingredients and grind to a smooth paste.
Note: this dosa batter is not fermented.
Chutney is not seasoned.
Maida or all purpose flour is added to a batter of ground urad dal. This dosa requires no fermentation. Enjoy it with chutney or sambhar. Best roasted with butter or Ghee.
200 gms urad dal
500 gms maida
Soak the urad dal for 5 hours. Grind to a smooth batter non stop in the wet grinder for half an hour. Remove. Soak maida in one and a half litre of water. Mix well. Allow to settle. Decant the water and add the maida to the urad batter. Mix well. Add salt and mix well. Heat a skillet. Pour a ladle full of batter and spread it in concentric circles all over it. Drizzle with a tsp of oil. Roast to a golden brown. . Flip and roast on the other side too. Enjoy with chutney or sambhar.