Vellarikka Dosa

Vellarikka is cucumber in Malayalam… Making dosa or even Idli using cucumber is common in the Southern states of India… It is served either with a coconut chutney or with pickle or thokku…

Method:

250 gms raw rice

1 cucumber deskinned and chopped

5 tbsps grated coconut

1/2 tsp cumin seeds

4 green chillies

1 inch piece of ginger

Salt

Oil for roasting the dosa.

Method:

Soak the rice for around four hours. Drain and grind it along with the chopped cucumber, cumin seeds, ginger and green chillies to a smooth paste. Add enough water to make the batter flow freely. Add salt. Mix well. Heat a skillet. It should be really hot. This ensures that the dosa  gets an evenly porous texture.

Pour a ladleful of batter on the hot skillet and swish it around. Drizzle a tsp of  oil, lower heat and allow the dosa to cook. Remove it as it starts leaving the sides of the skillet. Remove, fold and serve hot.

Note:

This dosa is not flipped over. You can also use rice flour if you are in a hurry. Just pulverise the other ingredients before adding it to the rice flour. Rest of the procedure remains the same.

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Vrat ka dosa

Vrat ka dosa does not contain any of the ingredients which are not consumed during a fast. Most people avoid either rice or wheat while fasting. Here is a dosa which is made using Sabudana/ Sago pearls and Varai/ Little millet .


Ingredients:

1 cup Sabudana

3/4 cup Varai

3 tbsps curds

Salt

Oil to roast the dosa.

Method:

Soak the Sabudana and Varai separately for four hours. Drain. Tip the drained mixture into a blender and blend to a smooth paste along with the curd to a thick batter. Add salt and mix thoroughly. Keep aside for a few minutes. Heat a skillet. Pour a ladleful of batter on it and drizzle with a teaspoon of oil. Once the underneath starts to brown, and the edges start leaving the sides of the skillet, flip it over. Allow to roast for a couple of minutes. Fold the dosa and serve it hot with chutney.

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Ankaliya… Rice crepe.

Ankaliya or rice crepe/ dosa from the Himachali cuisine is akin to the Neer dosa made down South. The Himachalis use a special earthen pot with a spout to pour the batter unlike in the South where it is splashed on to the pan. Soft, porous and light, they are served with a curry or pickle of choice. I preferred to serve them with a green chilly pickle.

Ingredients:

250 gms rice flour

Salt

Water to make the batter.

Method:

Tip the rice flour into a bowl. Add water a little at a time to make a batter of flowing consistency. Heat a griddle/ tava. Drizzle a little oil and brush it all over the tava. Pour the batter all over the tava. Allow the Ankaliya to roast. Fold and serve.

Note: this crepe is not flipped. It is so thin that it gets cooked roasted just on one side .

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Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Menthe dosa

Karnataka is known for it’s jasmine, sandalwood and the Menthe/ Fenugreek seeds dosa. Fragrant with the flavour of Fenugreek seeds,the Menthe dosa is usually accompanied by a chutney and jaggery syrup called Joni Bella with a copious amount of ghee. The amount of Fenugreek seeds varies depending on family preference. Adding more can ruin the taste of the dosa.

Ingredients:

500 gms raw rice

2 tbsps Methi/ Fenugreek seeds

100 gms patla poha/ thin variety of beaten rice

Salt

Oil or ghee to roast the dosa

Method:

Wash and soak the raw rice and methi seeds together for five hours. Soak the poha separately. Grind the poha first to a smooth paste and then tip in the rice and methi seeds. Grind it to a smooth batter. Tip it into a vessel, add salt, mix well and allow to ferment for eight to ten hours. Mix and pour a ladleful of the batter on a hot tava/ skillet. Do not spread the dosa too much. This dosa is always slightly thick, porous and soft. Drizzle with oil or ghee. Cover and roast to a golden brown. Flip and roast on the other side as well. Remove and serve with chutney and jaggery syrup.

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Jaali / Net dosa

Here is the Masala dosa which was requested by the person who is my world!…… My better half.. sharing the recipe link to the Masala dosa below.

https://vinayasculinarydelights.com/masala-dosa-crepe-recipe/

He richly deserves a treat, so made a special Jaali dosa with the potato stuffing inside…. I loved the look and he the taste…

To make the Jaali/ net, just pour the batter into a squeezy bottle and squeeze a circle of batter on the hot tava/ skillet. Squeeze vertical and horizontal lines inside the circle running from one end to the other at a distance of one inch. Allow the jaali to turn a golden brown. . Drizzle oil. Flip and roast. Flip. Place the bhaji at one end and fold into a cylindrical shape. Serve.

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Pessarattu Upma

Pessarattu upma or what is also known as MLA Pessarattu is a popular dosa made from whole green gram and served with a dollop of upma either tucked inside it or spread all over the dosa. . It is served along with a variety of chutneys the most popular being the roasted gram and coriander chutney and the ginger chutney called allam pachadi. One Pessarattu and you are ready for the day!

Posting the links to Pessarattu, upma and the roasted gram chutney… Upma is prepared separately and is made slightly more softer than the regular one by adding a little more of water than usual.

Pour the batter of the Pessarattu over a hot skillet. Drizzle with ghee or oil. Allow to roast over a gentle flame till crisp and golden brown in colour. Top it with the Upma. Spread. Fold the Pessarattu into half and serve hot.

https://vinayasculinarydelights.com/pessaratte-dosa/

https://vinayasculinarydelights.com/vegetable-upma/

https://vinayasculinarydelights.com/roasted-gram-daalia-puttani-chutney-2/

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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

150 gms maida

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. Add the maida. Mix thoroughly. 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 usually flipped and is ready within a couple of minutes. Some do flip and roast it on the other side as well. 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.

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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.

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