This no fermentation Dosa is a wonderful combination of Urad Dal/ Split Black Gram, Moong Dal/Split Green Gram and Chana Dal/Bengal Gram Dal . This is my sister in law Jayasree Varma Nayak’s recipe and though she made a tomato curry to go with it with it, I have stuck to a coconut chutney as the family prefers their Dosas accompanied by a Chutney. You can make both crisp or a soft Dosa with this batter. Spread it thin and you get a super crisp one and those who enjoy their Dosa soft can spread it out a little thick.
200 gms Moong Dal
200 gms Chana Dal
200 gms Urad Dal
1 heaped tbsp Methi/Fenugreek seeds
Oil/Ghee to drizzle over Dosa
Wash and soak the Dals and the Methi together for four hours. Grind to a smooth batter in the wet grinder for half an hour adding a little water at a time. Those using the blender or liquidiser just need to blend it to a smooth batter adding enough water so that the blades can run smoothly. Do not overload the blender. Blend it in batches. Remove. Add salt. Mix thoroughly. Heat a skillet/Tava. Pour a ladleful of batter and spread it in concentric circles to an eight inch diameter sized circle. Drizzle with oil or ghee. Roast to a golden brown. Flip. Roast on the other side too. Serve hot with Chutney of choice. The recipe to the chutney can be found under the catagory of Chutney of this website.
I had posted a Ragi Bhakri some time ago. Bhakri is usually patted on to the Skillet and is a little thick. Today it’s a Dosa, which is thin and lacy like the Neer Dosa. It is best enjoyed with either home made butter or with a pickle.
250 gms Ragi flour
3 tbsps rice flour
5 tbsps grated coconut
Water to thin down the batter
Oil for roasting the Dosa.
Grind the coconut to a smooth paste with a little water. Tip it into a bowl. Add the Ragi and Rice flour along with salt. Make a batter of watery consistency taking care to see that there are no lumps. Mix thoroughly and let the batter sit aside for ten minutes. Heat a Tava/Skillet. Drizzle a tsp of oil and brush it all over the Skillet. Mix the batter well and pour a ladleful on it, moving the Skillet around, so that the batter runs all over it. Drizzle with a tsp of oil. Allow the Dosa to cook. As it starts to leave at the sides, gently prise it all around, fold and place it over a plate. Serve with a dollop of butter or pickle.
The Masala Dosa is a popular dish all over India. Traditionally served at breakfast, many like to have it for lunch as well as it is not only filling, but is delicious as well. It can be served with a dollop of butter on top for those who love their Dosa with butter.
200gms Urad dal/Split Black Gram Dal
50gms Toor dal/Split Pigeon peas
600 gms Rice
1 tbsp Methi/Fenugreek seeds
One large fistful thin variety of Poha/ flattened rice
Wash the the rice, urad dal and toor dal and soak them in enough water together for 5 hours Soak the methi seeds and pohaseparately. Grind everything together to a smooth batter non stop in the wet grinder for half an hour adding water little at a time to fluff up the batter. Remove, add salt and allow to ferment for 10-12 hours.
6 potatoes pressure cooked, peeled and chopped
4 large onions sliced
12 green chillies chopped fine
3 inch piece of ginger grated
1tsp Tamarind paste
4 tbsps oil
1 tsp mustard
1tsp Urad Dal /Black gram Dal
Heat the oil in a pan. Add a tsp of mustard and after it splutters add a spoon of urad dal. After it turns golden brown add the sliced onions, salt, ginger and green chillies. Roast till the onions are transparent. Add a pinch of haldi and toss. Add the chopped potatoes, Tamarind paste, sprinkle a little water and heat well.
Powder the Daalia and then add the rest of the above mentioned ingredients. Grind to a smooth paste with water to a Chutney like consistency. This chutney is not seasoned.
To make the Masala Dosa.
Heat a tava/Skillet. Pour a ladleful of the batter and spread in concentric circles to make a Dosa eight inches in diameter. Drizzle a tsp of oil or Ghee/clarified butter and allow to roast to a golden brown. Tip in a few tsps of Bhaji onto the Dosa, fold and remove . Serve hot with Chutney.
You will fall in love with this Crisp Dosa which can be served with potato Bhaji, chutney, Sambhar or even with either of them. I like to eat mine as is, as the fragrance of ghee used for roasting the dosa makes it very flavourful.
200 gms Urad Dal/Black gram dal
50 gms Arhar dal/ split Pigeon peas
500 gms Rice
1 tbsp Methi/Fenugreek
Ghee/clarified butter for roasting.
Wash and soak the Urad dal, Arhar dal, Rice and Methi for four hours. Grind to a smooth batter non stop in the wet grinder adding a little water at a time for half an hour. The batter should be of pouring consistency. Neither too thick nor runny. Tip it into a vessel. Add salt, mix well and allow to ferment for 10-12 hours. Mix the batter thoroughly before you start making the Dosa. Heat a tava/griddle. Pour a ladleful of batter and spread it in concentric circles till the batter, covers the entire griddle. Drizzle with a tsp of ghee. Roast the dosa to a rich golden brown. Flip. Roast on the other side too. Serve hot with chutney and Sambhar, the recipes of which can be found on this website.
7 green chillies
1 inch piece ginger
2 tbsps Coriander leaves 5 tbsps oil.
1 tsp Jeera/Cumin seeds
A pinch of turmeric.
Pressure cook the potatoes, deskin and chop them. Slice the onions. Grate the ginger. Slit the green chillies. Chop the tomatoes and coriander leaves fine. Keep aside.
Heat oil. Add jeera and after it splutters add the onions, ginger and green chillies together. Roast with salt till transparent. Add a pinch of turmeric and then the tomatoes and roast for 3-4 mnts. Add the potatoes, and add about 1/4 glass of water to cook the mixture. Once the Bhaji is semi dry switch off. Garnish wd coriander leaves.
Sanna Pollo should not be confused with the regular Dosa or Crepe that we have for breakfast. This preparation is served during lunch or dinner though I don’t mind making a meal of it by itself.
125 gms Rice
125 gms Toor dal/ split Pigeon peas
12 roasted Byadgi chillies
1/4 of a small coconut grated
2 large onions
1 heaped tsp tamarind paste
Oil to roast the Sanna pollo.
Wash and soak the Rice and toor dal for four hours. Drain and keep the water aside. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste with the water which had been kept aside. Add the rice and dal and grind to a semolina like consistency. The batter should neither be thick nor runny. Chop the onions fine and tip them into the batter along with salt. Mix thoroughly. Heat a tava/ skillet. Pour a ladleful of the batter onto it and spread it as you would a pancake or a dosa. It should be neither too thick nor thin. Drizzle with oil. Roast to a golden brown. Flip. Roast on the other side too. Serve hot.
Millets have been a staple in rural India from times immemorial, though the urban crowd has realised its benefits of late. They are a healthy option to eating rice or other carb rich food. This little millet and sago dosa is a crisp and crunchy one which can be enjoyed with fresh home made butter or with a coconut chutney. A special thanks to my sister in law Roopa Prabhu for her recipe.
500 gms Little millet/Varai/Samai
250 gms Sago Pearls/Sabudana
15 Green chillies
2 inch piece of ginger
1tbsp of Asafoetida /Hing
5 sprigs of curry leaves
1tbsp Cumin seeds /jeera
A small bunch of coriander leaves
Oil to roast the dosa
Soak the little millets and Sago for four hours. Grind to a smooth batter. Make a coarse paste of the green chillies and ginger. Chop the curry and coriander leaves fine. Tip in the ginger chilly paste, the chopped leaves, jeera, hing and salt into the batter. Add enough water to get a batter of free flowing consistency. It should be neither too thick nor runny. Keep it aside for an hour for the flavours to infuse. Heat a tava/skillet. Drizzle oil. Pour a ladleful of the batter and swish the Tava to spread the dosa. Do not use the ladle to spread. Drizzle with oil. Roast to a golden yellow. Flip and roast on the other side too. Serve hot with chutney.
This five in one Dosa is not only a healthy and filling breakfast eat, but also delicious as well. You can add any chopped vegetables of your choice or stick to the tomato, onion and coriander option that I did. Enjoy it with green chutney and tomato ketchup.
100 gms of each of these flours:
Jowar/Sorghum or new Quinoa
2 tsps jeera/Cumin seeds
1 level tsp hing/asafoetida
1 tsp chilly powder
A pinch of turmeric powder
Mix all the five flours together in a bowl. Chop onions, tomatoes and coriander leaves fine and tip them into the mixture. Add hing, jeera, salt, chilly and turmeric powder. Add enough water to make a batter which is neither too thick nor thin. Allow it to stand for about ten minutes. If you find it a little thick, add some more water and adjust the consistency. Heat a tava/skillet. Pour a ladleful of batter and drizzle with oil. Cover and cook. Flip and roast on the other side too. Serve with green chutney and tomato ketchup recipes of which can be found under the ‘Varieties of Chutneys’ of this website.
The urad and semolina dhoddak can be made with or without fermenting the batter. If you prefer it fermented, follow the same procedure as for Uthappa which you can find in the ‘Breakfast Eats’ section of this website. Today I have posted one wherein I haven’t fermented the urad batter. You can enjoy it with coconut or green chutney or even with Sambhar or dry chutney powder.
100 gms urad dal /split black gram dal
250 gms semolina
Oil to roast the dhoddak
Wash and soak the urad dal for four hours. Grind in the wet grinder non stop for half an hour, adding water as required to get a smooth batter of pouring consistency. Mix the semolina in a glass of water and mix it well into the urad batter, taking care to see that there are no lumps. Add salt. Mix well. Heat a tava/skillet. Pour a ladleful of batter on the tava. Drizzle with oil and roast to a golden brown. Flip. Drizzle oil again and roast on the other side too. Serve hot with chutney of your choice.
Vellappam and Stew are a family favourite. Vellappam is traditionally made with yeast and fermented coconut water. I picked up this recipe from my sister in law Jayasree Varma Nayak wherein she used beaten rice as a substitute for yeast. It tastes simply divine!!!
2 glasses raw rice ( I used the normal kolam rice)
1 glass poha/beaten rice
1/4 tsp soda bicarb
Wash and soak the rice for five hours. Grind to a smooth batter with Poha. Add salt and the soda bi carb and thin down to a batter slightly thicker than Neer dosa batter. Allow to ferment for 10-12 hours. Make appam.
The recipe for Stew can be found under the catagory of ” Coconut based Preparations” of this website.
Akki Rotti or Pancakes made of rice are very popular in Karnataka. Enjoyed with fresh home made butter or with a korma, they are best eaten right off the stove. One can add Hyacinth Beans, chopped bell pepper or even fresh corn to the dough. I like mine best with a dollop of butter.
One bowl cooked rice
250 gms idli rava/ rice powdered to a semolina like consistency
125 gms rice flour
10 green chillies
1 small bowl coconut grated fine
2 large onions chopped fine
Mash the rice well. Crush the green chillies. Add the rice flour, idli Rava, salt, chopped onions, grated coconut, coriander leaves and water together. Allow to stand for ten minutes. If the mixture is dry, add some water and adjust the consistency. Pat the Akki Rotti on the tava and drizzle with oil. Roast on both sides and serve with home made butter.