Mom’s Special Dosa

This is one of my mom’s specialities. A fragrant, crisp Dosa roasted to perfection. I have served it with Molgapudi as I fell short on coconut. Recipe link to the Molgapudi is given below.

Ingredients :

200 gms Urad Dal

500 gms Rice

5 tbsps Poha/Beaten rice

1 heaped tsp Methi/Fenugreek

Salt

Oil or Ghee to roast the Dosa.

Method:

Wash and soak the urad dal, rice and fenugreek separately for four to five hours. Grind the urad dal adding water a little at a time to a smooth and fluffy batter of dropping consistency in a wet grinder non stop for twenty five minutes. Meanwhile grind the rice, beaten rice and fenugreek to a smooth paste and drop it into the ground urad batter. Continue grinding for another five minutes till the urad and rice batter are thoroughly mixed together. The batter should be of pouring consistency. Tip it into a vessel. Add salt, mix well and allow to ferment for 12 hours.

Heat the skillet. Give a good whisk to the Dosa batter and pour a ladleful of it on the skillet. Keep spreading swiftly in concentric circles to cover the entire skillet. Drizzle with oil or ghee and roast to a golden brown. Flip and roast for a minute. Remove and serve hot.

Molgapudi/Dry Chutney powder Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Onion Uthappa with Molgapudi

I tried the Uthappa with a Molgapudi this time as I was craving for something different. Had some idli batter left over after making idli, so tried making an onion Uthappa with freshly prepared Molgapudi sprinkled on top.

Spread the Idli batter on a hot skillet/tava and sprinkle finely chopped onions and Molgapudi on it. Drizzle with Ghee, cover and cook till the underneath is nicely browned. Serve hot as is. Recipe link to the idli batter and Molgapudi are given below.

Idli Recipe

Molgapudi/Dry Chutney powder Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Watermelon Rind Dosa Recipe

After the Watermelon Rind Halva, comes the Dosa. Soft, fluffy and porous ones which are accompanied by a Chutney. I like to use Coconut oil to make these dosas as that is how they are traditionally made. You may use oil of your choice.

Ingredients :

250 gms Rice

100 gms Urad dal

One fistful Poha/Beaten rice

6 tbsps grated coconut

2 fistfuls Watermelon Rind/ white portion

1/2 tsp Methi/ Fenugreek seeds

Salt

Oil

Method :

Wash and soak the rice and urad dal together for five hours. Soak the Methi separately. Tip the methi, Poha, grated coconut and the watermelon rind and grind to a smooth paste. Add the urad and dal mixture and grind till the batter is smooth and fluffy. Pour it into a container. Add salt, mix and allow to ferment for 10-12 hours. Before making the Dosa, mix thoroughly. Heat a Tava/griddle. Pour a ladleful of the batter and spread it to a four or six inch diameter circle. The Dosa has to be thick and not spread thin. Drizzle a spoon of coconut oil. Cover and cook. These dosas are cooked only on one side. Remove the Dosa gently and serve it hot with a Chutney.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Urad, Atta and Rava Dosa Recipe

This is the healthier version of the traditional Urad and Maida Dosa. Substituted Wheat flour for Maida and added Rava for crispness. Enjoy it with a Chutney or a Sambhar or with both. Ingredients : 1 cup Urad dal ( split black gram) 1 cup Atta/wheat flour 1 cup Rava / Semolina Salt Method: Wash and soak the Urad Dal for four hours. Grind fine adding enough water to get a fluffy batter of pouring consistency. If using the wet grinder, grind non stop for half an hour, but if using the mixer, grind to a smooth batter. Mix the wheat flour and semolina in a bowl. Drop in a glass of water and mix well. Drop this mixture into the Urad batter and whisk thoroughly to see that there are no lumps formed. Add salt. Keep aside for ten minutes. Adjust consistency of the batter by adding water if required. Mix well. Heat a griddle / tava. Pour, a ladleful of batter on it and, keep spreading it in concentric circles to cover the tava. Drizzle with oil or Ghee. Allow to roast to a golden brown. Flip. Roast on the other side, too. Serve hot with chutney. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Healthy Dosa Recipe

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.

Ingredients :

  • 200 gms Moong Dal
  • 200 gms Chana Dal
  • 200 gms Urad Dal
  • 1 heaped tbsp Methi/Fenugreek seeds
  • Salt.
  • Oil/Ghee to drizzle over Dosa

Method:

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.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Ragi/Finger Millet Dosa Recipe

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.

Ingredients :

  • 250 gms Ragi flour
  • 3 tbsps rice flour
  • 5 tbsps grated coconut
  • Salt
  • Water to thin down the batter
  • Oil for roasting the Dosa.

Method :

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.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Masala Dosa/Crepe Recipe

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.

Ingredients :

  • 200gms Urad dal/Split Black Gram Dal
  • 50gms Toor dal/Split Pigeon peas
  • 600 gms Rice
  • 1 tbsp Methi/Fenugreek seeds
  • Salt
  • One large fistful thin variety of Poha/ flattened rice

Method :
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.

Bhaji

  • 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

Method :
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.

Chutney

  • 100 gms roasted chana dal/ Daalia /putani/hurakadle powdered
  • A small bowl of grated coconut
  • 7 green chillies
  • A tsp of tamarind paste
  • A bunch of coriander leaves
  • 1 sprig curry leaves
  • Salt

Method :
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.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Crisp Dosa/Crepe Recipe

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.

Ingredients :

  • 200 gms Urad Dal/Black gram dal
  • 50 gms Arhar dal/ split Pigeon peas
  • 500 gms Rice
  • 1 tbsp Methi/Fenugreek
  • Salt
  • Ghee/clarified butter for roasting.

Method :

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.

Potato Bhaji

Ingredients :

  • 6 potatoes
  • 4 onions
  • 7 green chillies
  • 1 inch piece ginger
  • 2 tomatoes
  • 2 tbsps Coriander leaves 5 tbsps oil.
  • 1 tsp Jeera/Cumin seeds
  • A pinch of turmeric.
  • Salt.

Method :
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.

Coconut Chutney Recipe – 2

Mixed Vegetable Sambar Recipe

Note: If using the blender or mixer to grind the batter, decrease the proportion of rice to 250gms as the batter ground in the mixer does not increase in volume as when ground in the wet grinder.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sanna pollo / Rice and Pigeon Peas pancake Recipe

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.

Ingredients :

  • 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
  • Salt
  • Oil to roast the Sanna pollo.

Method :

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.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Little millet and Sago Pearl Dosa /Crepe Recipe

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.

Ingredients :

  • 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
  • Salt
  • Oil to roast the dosa

Method :

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.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.