Tuppa Dosa

Tuppa translates to Ghee/ clarified butter in Kannada. This melt in the mouth soft, spongy and fluffy dosa is usually drizzled with ghee liberally. Served either with a coconut or peanut chutney, it’s sponginess will leave you asking for more

Ingredients:

250 gms raw rice

50 gms urad dal/ split black gram

One large fistful poha/ beaten rice

1 level tsp methi/ Fenugreek seeds

Salt

Ghee

Method:

Wash and soak the urad dal, rice and methi seeds together. Wash and soak the poha separately. All have to be soaked for about five hours. Grind everything together to a smooth batter adding water as required to get a batter of flowing consistency. If using the wet grinder grind it for half an hour. If using the mixer it is ready within minutes, but the volume of batter when ground in the wet grinder is nearly three times that of the batter ground in the mixer. Remove the batter in a vessel. Add salt, mix well and allow to ferment for 10 hours. Heat a tava/ skillet. Mix the batter thoroughly and pour a ladleful of it on the tava, spreading it gently but keeping the dosa thick. Drizzle with ghee. Cover and cook over a medium flame. This dosa is not flipped and is ready within a couple of minutes. Serve hot with chutney.

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Horsegram Dhoddak/ uthappa

The GSB community makes use of horsegram in a variety of ways. I have posted a simple stir-fry, a soup and also a coconut gravy based dish made of horsegram in here.

Horsegram Dhoddak is a healthy and nutritious breakfast item which can be served with a chutney of your choice. Here I have served it with a roasted gram and coriander leaves chutney.

Ingredients:

125 gms split black gram/ Urad dal

125 gms horsegram/ kulith/ kollu

250 gms Idli rava

Salt

Oil

Method:

Wash and soak the urad dal and horsegram for five hours. Grind to a smooth paste in the wet grinder using enough water to get a batter of flowing consistency. Tip the batter in a vessel. Wash the idli rava, drain and squeeze out all the water. Add to the ground batter along with salt. Mix well and allow to ferment for ten to twelve hours. Heat a skillet/ tava. Pour a tsp of oil and some mustard seeds. After they have spluttered pour a ladleful of batter, cover and roast till browned on the underside. Flip. Roast on the other side as well. Serve hot with chutney of your choice.

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Barnyard millet and pulses dosa.

This is a diabetic friendly dosa which I had been wanting to try out since a long time. The addition of pulses makes it protein rich and millets are a good source of potassium. This dosa turns out super crisp if spread thin though there are onions added and fluffy and porous if spread thick. Best enjoyed with fresh home made butter as spices are already added to the batter.

Ingredients:

1 cup Varai/ Sama/ Barnyard millet

1/4 cup masoor dal

1/4 cup toor/ arhar dal

1/4 cup chana dal

1/4 cup urad dal/

1/4 of a small coconut grated

7 dry red chillies

7 green chillies

2 large onions finely chopped

1 tbsp jeera/ cumin seeds

A kidney bean sized piece of Hing/ asafoetida

A small bunch of coriander leaves finely chopped

2 inch piece of ginger grated fine

5 sprigs of curry leaves finely chopped

Salt

Oil to roast the dosa.

Method:

Wash and soak the Barnyard millet and all the dals together for four hours. Grind to a semolina like consistency along with the asafoetida, dry red and green chillies and coconut either in the wet grinder or mixer. Remove into a vessel. Add the whole jeera, grated ginger, chopped onions, coriander leaves, curry leaves and salt. The batter should be slightly thicker than pouring consistency. Mix thoroughly and keep aside for an hour. You can also prepare the batter the night before and refrigerate it if you are planning to make the dosa for breakfast.

Heat a griddle/ tava. Pour a ladleful of batter and spread it in concentric circles as thin as required. Drizzle with a teaspoon of oil. Roast on a medium flame to a golden brown. Flip and roast on the other side as well. Serve hot with butter.

This measurement makes 18 dosas.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Yellow corn flour/ Makai ka Atta Dosa.

This is an instant, easy to prepare Dosa which needs no fermentation. It comes in handy when having unexpected guests or as an instant breakfast eat.

Ingredients:

  • 1 cup Makai ka Atta / Yellow Corn Flour
  • 1/4 cup Rice Flour
  • 1 tsp Jeera/Cumin Seeds
  • 1 medium sized onion chopped fine
  • 2 Green Chillies chopped fine
  • 3 tbsps Coriander leaves chopped fine
  • 1/4 tsp Hing/ asafoetida
  • 2 sprigs curry leaves chopped fine
  • Salt
  • Water as needed
  • Oil / ghee for roasting the dosa.

Method:

  • Mix all the above mentioned ingredients to form a very thin batter of flowing consistency. Keep aside for ten minutes.
  • Heat a tava/ skillet, tilt it at an angle and pour or splash a ladleful of batter on it.
  • Drizzle oil around the edges.
  • Roast to a golden brown on a medium flame. This dosa does not need to be flipped as it gets roasted very fast since the batter is thin.
  • Serve with chutney or fresh home made butter.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Sponge Dosa

Sponge Dosa is a popular breakfast item from Karnataka. The very term sponge denotes how fluffy, soft and porous the Dosa is. It is usually served with a spicy coconut chutney and some unseasoned potato bhaji. Seasoning the bhaji is purely individual choice. Here I have left it unseasoned to maintain the authenticity of the dish. Sharing the link to the coconut chutney below.

Coconut Chutney Recipe – 3


Ingredients:

250 gms raw rice ( I used Kolam rice)

75 Gms urad dal ( one fistful)

2 large fistfuls thin variety Poha( flattened rice)

1 tsp Methi/ Fenugreek seeds

Oil to roast the dosa

Salt

Method:

Wash and soak the rice, urad dal, poha and methi separately for four hours. Tip the urad dal, poha and methi into the grinder or mixer and blend it to a smooth paste. Add the rice and grind it till the batter is smooth and of flowing consistency. Add salt , mix, cover and keep aside to ferment for about eight to ten hours.

Heat a tava/ skillet. Pour a ladleful of batter and spread it just a little to form a thick pancake. Drizzle with a tsp of oil. Cover and cook over a slow flame. It is done within a couple of minutes. Remove and serve hot.

Note: this dosa is not roasted on both sides. Covering the dosa ensures that it gets cooked evenly.

Ingredients for the potato bhaji.

2 potatoes pressure cooked, peeled and mashed

1 large onions sliced

1 tsp oil

A pinch of mustard

Salt

Boil the sliced onions in a glass of water . Drain the water. Heat a tsp of oil in a pan. Add just a pinch of mustard seeds and after they splutter add the mashed potatoes, onions and salt. Mix well, heat and keep aside.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Neer dosa – 3

Neer dosa is a very popular Mangalorean preparation which is usually accompanied by a pickle, jaggery syrup, butter or a chicken curry. I have already posted a second variety called Khara Tellavu which is a spicy version of the Neer dosa. Posting one today where finely chopped onions, dil and coriander leaves and a couple of green chillies are added to the Neer dosa batter. It can be served with a Chutney of your choice.

Ingredients:

250 gms/ one cup raw rice

1/4 coconut grated

2 medium sized onions finely chopped

3 tbsps finely chopped Dil leaves

2 tbsps finely chopped coriander leaves

2 green chillies

Salt

Oil to roast the dosa.

Method :


Soak the rice for three hours. Grind it along with the coconut and green chillies to a smooth paste. Add salt, onions, dil and coriander leaves. 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.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Instant dosa made from home made Dosa mix powder

In this age of instant and ready to eat foods, here comes a Home made Dosa mix powder. You can make a large batch of this powder and when in a hurry or when having guests, can make this Dosa instantly. I thank my friend dear Vidya Nayak for having shared this recipe. Recipe link to the coconut chutney is given below.

https://vinayasculinarydelights.com/coconut-chutney-5/

Ingredients:

1/2 cup Urad dal/ split black gram

1.5 cups of raw rice

1 tsp Methi/Fenugreek seeds

2 tbsps Toovar Dal/ split pigeon peas

2 tbsps Chana Dal/ Split Bengal gram

A large fistful of Poha/ flattened rice ( thin variety)

2 tbsps Rava/ Semolina

Other ingredients required:

2 tsps Sugar

Salt

Oil or ghee to roast the dosa.

Method:

Dry roast the above mentioned ingredients one by one on a gentle flame till they become extremely hot. See to it that they don’t change colour. Allow to cool thoroughly and grind them to a very fine powder.

Drop the powder into a container. Gently add enough water, stirring all the time to make a batter of pouring consistency. You can add more water if required before making the dosa if you find the batter too thick. Add salt. Keep aside for eight hours.

Whisk the batter well the next morning. Add two teaspoons of sugar. Mix well and pour a ladleful of the batter onto a hot tava/ skillet. Spread it thinly into a circle as large as required. Drizzle with ghee or oil. Roast to a golden brown. Flip. Roast on the other side as well. Serve hot with Chutney of your choice.

Note: This dosa can be made instantly too. Just add a tsp of Eno fruit salt to the batter, whisk well and make Dosas.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Wheat flour Dosa

This healthy wheat flour dosa can be prepared in no time. Just mix, and leave aside for about five minutes. The batter is ready to be used by the time you prepare the chutney. This recipe was shared by my friend Meghana Laxmidhar . For adults this dosa can be spiced up with either green chillies or chilly powder. Keep off the spice for children. Just use a little sugar,salt and pepper powder.

Ingredients:

3 cups/ 400 gms wheat flour

1 tbsp Chilly powder

1/4 tsp Turmeric powder

1/2 tsp Hing/ asafoetida

Salt

3 tsps sugar

2 tbsps finely chopped coriander leaves

2 tbsps finely chopped curry leaves

1 tsp Cumin powder

1 tsp coriander powder

Oil or ghee to roast the dosa

Method:

Tip the wheat flour, salt, sugar, Asafoetida, cumin, coriander, chilly and turmeric powders, curry and coriander leaves into a bowl. Add about 2 glasses/ 500 ml of water and mix well. Add more water if required to make a batter of pouring consistency. Keep aside for about five minutes. Heat a tava/ skillet. Pour a ladleful of batter and spread it into a circle to cover the entire tava or as big as you desire. Drizzle with ghee or oil. Allow to roast. Flip. Roast on the other side as well. Serve hot with fresh home made butter, honey or with a coconut Chutney.

This proportion makes ten medium sized dosas.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Ragi/ finger millet and Semolina Dosa

This is an easy and delicious dosa that one can make when one is running short of time. It is an instant dosa and needs no fermentation. Any kind of coconut chutney goes well with it. My friend Chaya Harish Kamath kindly shared her recipe with me.

Ingredients:

1 cup Semolina/ sooji/ rava

1 cup Ragi flour

1/2 cup rice flour

1 onion finely chopped

1 inch piece of ginger

3 green chillies

1 heaped tbsp of Jeera/ cumin seeds

2 tbsps of finely chopped coriander leaves

3 tbsps curds whisked well

Salt

Ghee to roast the dosa

Method:

Tip the semolina, rice and ragi flour into a bowl. Drop in the curds, Jeera, salt, finely chopped onions and coriander leaves. Coarsely crush the green chillies and ginger and tip that too into this mixture. Add enough water to make a free flowing batter. Allow the batter to stand for about ten minutes . In the meantime grind the chutney, recipe link to which is given below. Heat a tava/ skillet. Pour a ladleful of the batter and spread it evenly to either a thick or thin Dosa of your choice. Drizzle with ghee. Allow to roast . Flip and roast the other side as well. Serve hot with chutney.

https://vinayasculinarydelights.com/roasted-bengal-gram-dal-and-coriander-leaves-chutney-recipe/

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Urad and Wheat flour Dosa

This is a healthier version of the Urad and Maida/ all purpose flour dosa. Thank-you dear Mitha Arun Hegde for the wonderful recipe. The only change I made is in the increase of wheat flour, as I use the wet grinder to grind the urad batter. Urad dal ground in a wet grinder doubles in volume as compared to when it is ground in a mixer. The beauty of this dosa is that it can be spread thick like a pancake or thin and crisp. Both taste delicious. You can serve it with a chutney of your choice, but tastes really good with a coconut chutney. Recipe link to the chutney is given below.

Ingredients:

1cup of Urad dal/ Split black gram

3 cups of wheat flour

Salt

Ghee or oil to roast the dosa

Method:

Tip the Urad dal and the wheat flour in separate containers . Wash the urad dal and soak it for about four to five hours. Add about one and a half litres of water to the wheat flour , mix well and keep it aside. Allow it to stand undisturbed. Grind the urad dal to a smooth paste in the wet grinder adding a little water at a time to make a thick batter . Remove, add salt, mix well and allow to ferment for around ten to twelve hours. Gently open the lid of the container containing the wheat flour. You will find that the wheat flour has settled to the bottom . Drain all the water from the wheat flour. Be careful while doing so as any water left behind can make the dosa batter watery. Mix the wheat flour with the urad batter. Thoroughly whisk the batter. Heat a tava/ skillet. Pour a ladleful of batter and spread it in concentric circles to a diameter of eight to ten inches depending on the size of the skillet to make a thin and crispy dosa. Drizzle with oil or ghee. Allow it to roast and turn a nice shade of golden brown. Flip, roast and serve. To make a dosa which is soft and porous, pour a ladleful of the batter onto a hot tava and spread as thick as you would a pancake. Just five to six inches in diameter. Drizzle with ghee or oil, cover and allow to roast. Flip and roast for a few seconds on the other side too. Generally soft dosas need no roasting on the top side as they are covered and cooked. Serve hot with a coconut chutney.

Makes 15 dosas.

https://vinayasculinarydelights.com/coconut-chutney-recipe-3/

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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