Category: Dosas

Methi or fenugreek adds to the taste and aroma when added to the batter, and a pinch of haldi /turmeric enhances it’s colour. Enjoy this dosa with chutney or with pickle dear friends.

Ingredients:

• 250gms urad dal
• 600gms rice
• 1 heaped tbsp methi/fenugreek
• Salt
• A large pinch of Haldi/turmeric

Method:
Wash and soak the urad dal, rice and methi for 5 hours. Grind to a fine batter in the wet grinder for half an hour. Remove. Add salt and haldi and ferment for 10-12 hours. Heat a tava/skillet. Pour a ladleful of batter and spread in concentric circles all over it. Drizzle with oil. Roast to a golden yellow. Flip. Roast on the other side too. Serve with chutney or with pickle.

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Neer dosa or PanPolo is a typically Konkani delicacy enjoyed with jaggery syrup, pickle or chutney. Team it with some hot chai for utter satiety!!!

Ingredients:

• 500 gms rice
• 1/2 of a small coconut
• Salt

Method :
Soak the rice for three hours. Grind it along with the coconut to a smooth paste. Add salt. 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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Enjoyed the delicious dosa and chutney made all the more tastier by the love with which it was served by Kishori Rao akka my daughter’s second mom. Posting her recipe for the same.

Ingredients :

• 1 bowl urad dal
• 2 bowls rice
• 1 tbsp methi
• Salt

Wash and soak the urad dal, rice and methi for 4 hours. Grind to a fine batter adding water a little at a time. The batter should be of pouring consistency. Add salt and ferment for 10 hours.

Heat the skillet. Pour a ladleful of batter on to it and spread it in concentric circles all over the skillet. Drizzle a tsp of oil. Roast to a golden brown. Flip and roast on the other side too. Serve with chutney.

Chutney
Half of a coconut
3 green chillies
1inch piece ginger
A pinch of tamarind paste
Salt
Grind the above to a smooth paste. Heat a tbsp of oil. Add a tsp of mustard and after it splutters add 2 sprigs curry leaves. Drop the seasoning into the chutney.

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This dosa requires no fermentation. It cannot be called an instant dosa as it requires a soaking time of four hours. One saves on the fermentation time as the dosas can be made once the batter is ready.

Ingredients :

• 1 cup moong dal
• 1 cup Urad dal
• 10 green chillies
• 2 inch piece of ginger
• A Rajma sized piece of hing
• 2 sprigs curry leaves chopped fine
• Salt

Method :
Soak the urad and moong dal for 4 hours. Grind to a fluffy batter in the wet grinder. Crush the green chillies, ginger and hing to a semi coarse paste. Add it to the batter along with finely chopped curry leaves and salt. Mix well. Spread the dosa a little thick on the hot griddle. Drizzle with oil. Allow to roast. Flip and roast on the other side too. Serve with chutney of your choice.

Note: this is a no fermentation dosa.

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Andhra is famous for its Pessarattu Upma, where in Upma is served along with Pessaratte dosa. I prefer the dosa with chutney rather than with the upma. Well……. To each his own.

Ingredients :

• 250 gms Moong/ Green Gram
• 250 gms rice
• 3 inch piece ginger
• Chana sized piece of hing
• 15 green chillies
• Salt.

Method :

Wash and soak the rice n moong for 8 hours. Grind to a fine batter in the wet grinder non stop for half an hour. Grind the green chillies, hing and ginger and add it to the batter along with salt.
Spread the batter on the tava in concentric circles . Drizzle with oil or ghee. Roast a little and flip over. Roast well and flip over gain. Spread sliced onions, fold and roast well on both the sides. Serve with daalia coconut chutney.

Chutney

• 200 gms daalia or puttani/ Puffed Chana dal
• 1 small bowl of grated coconut
• 9 green chillies
• 1 tsp tamarind paste
• A bunch of coriander leaves
• Salt.

Method :
Powder the daalia. Add all the remaining ingredients and grind to a smooth paste.

Note: this dosa batter is not fermented.
Chutney is not seasoned.

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Maida or all purpose flour is added to a batter of ground urad dal. This dosa requires no fermentation. Enjoy it with chutney or sambhar. Best roasted with butter or Ghee.

Ingredients :

• 200 gms urad dal
• 500 gms maida
• Salt

Method :
Soak the urad dal for 5 hours. Grind to a smooth batter non stop in the wet grinder for half an hour. Remove. Soak maida in one and a half litre of water. Mix well. Allow to settle. Decant the water and add the maida to the urad batter. Mix well. Add salt and mix well. Heat a skillet. Pour a ladle full of batter and spread it in concentric circles all over it. Drizzle with a tsp of oil. Roast to a golden brown. . Flip and roast on the other side too. Enjoy with chutney or sambhar.

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Nei or Ghee is used to roast this dosa. Oil is commonly used while roasting dosas, so the flavour that ghee/clarified butter imparts to the dosa makes it one of its kind.

Ingredients :

• 250 gms urad dal
• 600gms rice
• Salt
• Nei/ ghee

Method :

Wash and soak the urad dal and rice for 5 hours. Grind to a smooth batter non stop in the wet grinder for half an hour. Remove and add salt. Ferment for 10-12 hours. Heat the tava/skillet. Pour a ladleful of batter and drizzle a generous amount of Nei/ghee on it. Roast. Flip and roast the other side after drizzling with another tsp of ghee. Serve with chutney, bhaji or korma.

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Mysore Masala dosa is a variation of the regular Masala dosa. Green chutney is spread on the dosa and the potato bhaji is placed inside or outside the dosa as per choice and served with chutney and sambhar.

Ingredients:

• 3/4 cup urad dal
• 1/4 cup toor dal
• 2.5 cups rice
• 1 tbsp methi
• Salt
• 2 tsps sugar

Method:
Wash the the rice, urad dal and toor dal and soak them in enough water together for 5 hours Soak the methi seeds separately. Grind to a smooth batter non stop in the 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. Add the sugar and mix well. Make dosas.

Bhaji

• 6 potatoes pressure cooked, peeled
• and chopped
• A fistful of peas
• A carrot chopped fine
• 4 large onions sliced
• 10 Green chillies
• 3 inch piece of ginger
• 2 tomatoes chopped
• Chopped coriander leaves

Boil the carrot and peas till done. Grind the green chillies and ginger to a coarse paste. Heat 4 tbsps oil. Add a tsp of mustard and after it splutters add a spoon of urad dal. After it turns golden brown add half a spoon of jeera. Toss. Add the sliced onions, salt and the coarsely ground ginger green chillies. Roast till the onions are transparent. Add the chopped tomatoes, a pinch of haldi and roast till the tomatoes are mushy. Add the chopped potatoes, mix, and heat well. garnish with coriander leaves.

Sandwich chutney

• This is to be spread inside the
• dosa.
• 4 tsps grated coconut
• 15 green chillies
• 2 inch piece of ginger
• 9 garlic cloves
• A small bunch of coriander leaves
• A few mint leaves
• Juice of one big lemon
• Salt

Grind all the above to a smooth paste.

Chutney

• 100 gms roasted chana dal/ Daalia /
• putani/roasted Bengal gram 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

Powder the Daalia and then add the rest of the above mentioned ingredients. Grind to a smooth paste with water. This chutney is not seasoned.

Spread the dosa on a skillet or tava. Drizzle oil and allow to cook. Apply the sandwich chutney and spread it on the entire dosa. Place a few tsps of bhaji and fold the dosa. Serve hot.