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.

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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.

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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.

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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/

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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/

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Millets Dosa

A healthy and delicious dosa which is diabetic friendly. Millets add fiber to our diet and also provide satiety. Here I have used an equal proportion of Jowar/ Sorghum and Bajra/ Pearl millet flour to make the dosa.

Ingredients:

1 cup Bajra flour

1 cup Jowar flour

8 green chillies

2 inch piece of ginger

1 tbsp Jeera/ cumin seeds

1/2 tsp Hing/ asafoetida

1 medium onion finely chopped

1 small tomato finely chopped

5 tbsps finely chopped coriander leaves

Salt

Method:

Take both the flours in a bowl. Grind the green chillies and ginger to a coarse paste. Add salt , asafoetida, cumin seeds and the ginger green chilly paste to the flour. Drop in the finely chopped onion, tomato and coriander leaves. Pour in enough water to make a batter of pouring consistency. Keep aside for fifteen minutes. Heat a tava/ skillet. Pour a ladleful of batter and swish the tava around. Drizzle a tsp of Ghee or oil. Allow to roast on a medium flame till it turns a crispy golden brown. This dosa need not be flipped and roasted on the other side. Serve hot with chutney of your choice.

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Maida and Wheat flour Dosa

This is an instant, no fuss Dosa which can be prepared when you have unexpected guests or you haven’t decided what to prepare for breakfast. Ready in precisely ten minutes. You can serve it with Chutney, pickle or fresh homemade butter.

Ingredients :

250 gms Maida/All purpose flour

100 gms Wheat flour

10 green chillies

2 inch piece of ginger

2 heaped tbsps grated coconut

1/4 tsp Asafoetida

3 sprigs curry leaves

1 tsp mustard

1 tsp cumin seeds

2 tsps ghee/clarified butter

2 tsps sugar

Salt

Oil to roast the Dosa

Method:

Grind the grated coconut, green chillies, ginger and Asafoetida coarsely. Tip it into a bowl. Add the Maida, wheat flour, salt, sugar and add enough water to make a semi thick batter. It should neither be runny nor too thick. Heat the Ghee in a pan. Drop in the mustard seeds. After they crackle add the Cumin seeds and curry leaves. Toss. Pour the seasoning into the batter. Mix well. Heat a tava/Skillet. Pour a ladleful of batter and spread it thinly over it. Drizzle with a tsp of oil. Allow to roast. Flip. Roast on the other side as well. Serve hot.

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Vidyarthi Bhavan Dosa

Vidyarthi Bhavan is a restaurant in Bengaluru famous for it’s Dosa. They serve a variety, and each of them is finger licking good. Posting their most popular Dosa which gets it’s reddish hue because of the Red rice used. The link to the Chutney is given below.

Ingredients :

1 cup Red rice

3/4 cup Urad dal/Split black gram

1 cup Dosa rice

1/4 cup Arhar dal/Split pigeon peas

1/4 cup Chana dal /Split Bengal gram

1/4 cup Thick poha/Flattened rice

2 cups Rice flour

2 tbsps Methi /Fenugreek seeds

2 tbsps Salt

2 tsps Sugar

Oil or ghee for roasting the Dosa.

Method:

Soak all the above mentioned ingredients except rice flour for six hours. Grind it to a fine batter non stop in a wet grinder for half an hour adding water a little at a time, to get a batter of pouring consistency. Allow to ferment for ten to twelve hours. Two hours prior to making the Dosa add the rice flour and sugar. Mix thoroughly and keep aside. Heat a griddle/tava. Pour a ladleful of batter and spread it in concentric circles. You can spread it thick or thin as desired. Drizzle with Ghee or oil. Roast to a crisp and serve with Chutney.

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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

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