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Fenugreek Seeds Yogurt Dosa

29 Jan

fenugreek_seeds_dosa
Challa Attu.

Fenugreek seeds are soaked in water for few hours and ground into paste. It is then mixed with rice flour and sour yogurt to form somewhat thick batter. The batter is poured onto hot pan into thin dosa and cooked until done. Serve fenugreek seeds dosa with sambar or with any chutney of your choice.
Makes: around 4 Servings of Fenugreek Seeds Yogurt Dosa.

Ingredients:

Rice Flour 1 and 1/4 Cups
Fenugreek Seeds 1/8 Cup
Sour Yogurt 1/2 Cup
Cumin Seeds a Pinch 1/4 tsp
Green Chiles 3 – 4
Salt to Taste
Oil as Required

Method of preparation:

Soak fenugreek seeds in water for around 4 – 5 hours.
Once soaked, grind the fenugreek seeds into paste adding enough water.
Remove stems, wash and roughly chop green chiles.
Grind green chiles with a pinch of salt into coarse paste using a grinder.

In a mixing bowl, mix together rice flour, ground fenugreek seeds paste, sour yogurt, cumin seeds, green chile paste, 2 cups of water and salt.
Add another half cup of water if necessary to make into somewhat thick batter. (consistency thicker than rava dosa batter).

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of fenugreek seeds dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 6 inch diameter dosa.
Don’t spread the dosa with back of the ladle even if necessary.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around half a minute before removing from heat.
Repeat the same with any remaining fenugreek seeds dosa batter.
Serve fenugreek seeds dosa with sambar or with any chutney of your choice.
Notes: Make a fresh batch of dosa batter when necessary. Don’t store the batter for later use.

Suggestions: Don’t make this recipe unless you have a decent sour yogurt at hand. If dosa is thick, add few tablespoons of water to batter. If dosa sticks to bottom of pan, add a tablespoon or so of rice flour to the batter.
Variations: Check other dosa varieties here.
Other Names: Fenugreek Seeds Yogurt Dosa, Challa Attu.

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Chayote Dosa

14 Nov

chayote_dosa
Benguluru Vankaya Dosalu.

Chayote is ground into paste along with coconut and spices. It is then mixed with rice flour and into dosa batter. The dosa batter is then poured onto hot pan and roasted till dosa is cooked and crisp. Serve chayote dosa with sambar or with any chutney of your choice.
Makes: around 4 Chayote Dosa.

Ingredients:

Chayote 1/2 of Medium Size
Rice Flour 1/2 Cup
Grated Coconut 4 Tbsps
Whole Red Chiles 2 – 4
Cumin Seeds a Big Pinch
Salt to Taste
Oil as Required

Method of preparation:

Wash and roughly chop the chayote.
Break the red chiles into pieces.

Grind chopped chayote, coconut, broken red chiles and salt into smooth paste adding enough water.
In a mixing bowl, add rice flour, ground chayote mixture and salt.
Stir in enough water to make the batter little on a thicker side.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of chayote dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 7 inch diameter dosa.
Don’t spread the dosa with back of the ladle.

Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining chayote dosa batter.
Serve chayote dosa with sambar or with any chutney of your choice.
Notes: Make sure to get the consistency of the batter right.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust the batter consistency accordingly with water.
Variations: You can also add curry leaves or cilantro leaves in the batter if you wish.
Other Names: Chayote Dosa, Benguluru Vankaya Dosalu.

Rice Sago Dosa

29 Oct

rice_sago_dosa
Rice Sago Dosa.

Raw rice is soaked in yogurt along with sago. The mixture is then ground into smooth thick batter which is poured onto a flat plan into a dosa. The dosa is then layered with onion and cooked till done. Serve rice sago dosa immediately with any pickle of your choice.
Makes: around 2 Servings of Rice Sago Dosa.

Ingredients:

Raw Rice 3/4 Cup
Sago / Sabudana 2 Tbsps
Yogurt 1/2 Cup
Onion 1 Small
Green Chiles 2
Oil 2 tsps

Method of preparation:

Peel and chop the onion.
Remove stems, wash and finely chop the green chiles.
Whisk yogurt with few tablespoons of water, add raw rice and sago.
Leave it aside for overnight in a warm place.

Add the rice and sago into the grinder and grind into smooth thick paste.
Use the yogurt water which is used to soak the rice if necessary to make the grinding easy.
Remove the ground rice sago batter onto a bowl and stir in salt.

Heat a flat pan on medium heat.
Pour around a big scoop of rice sago batter on to the flat pan and lightly spread with back of the ladle.
Layer the thick dosa with chopped onion and green chiles.
Pour around a tsp of oil around the dosa.
Once the bottom starts to change color, turn the dosa on the other side.
Let it cook for couple more minutes before removing from heat.
Serve rice sago dosa immediately with any pickle of your choice.
Notes: Make sure to soak the rice well.

Suggestions: Adjust the consistency of the batter with the yogurt liquid in which the rice is soaked. The batter can be stored in the refrigerator for couple of days if necessary.
Variations: If dosa batter becomes too thin, add a tbsp or so of rice flour. If dosa batter becomes too thick, adjust with water.
Other Names: Rice Sago Dosa.

Dosa with Peanut Powder

5 May

dosa_sesame_powder
Nuvvulu Podem to Dosalu.

Peanuts are ground into fine powder along with spices. Dosa batter is prepared with urad dal and rice flour. The batter is made into somewhat thin dosa and layered with freshly prepared peanuts powder. Once the dosa is cooked and is in light golden in color, it is served.
Makes: around 10 Dosas with Peanuts Powder.

Ingredients:

Urad Dal 1/2 Cup
Rice Flour 1 Cup
Salt to taste
Oil as required

Spice Powder:

Raw Peanuts 5 Tbsps
Red Chile Powder 1/4 tsp
Sesame Seeds 3 Tbsps
Whole Red Chiles 1
Cumin Seeds 1/4 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

Soak urad dal in water for around 3 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour and salt.
Mix everything thoroughly and keep covered in a dark place for 6 – 8 hours.

Heat oil in a pan, add peanuts and fry till golden in color.
Remove the peanuts from heat and add the sesame seeds.
Fry till sesame seeds turn light golden in color.
Remove sesame seeds from heat and add the broken red chiles.
Fry till red chiles are crisp and remove from heat.
Grind peanuts, sesame seeds, red chili powder, red chiles, cumin seeds and salt into fine powder using a spice blender.
Remove the peanuts powder onto a bowl.

Heat a flat pan on medium – high heat.
Pour a ladle full of fermented dosa batter and spread with back of the ladle in circular motion into thin dosa.
Layer the dosa with around a tablespoon of the peanuts powder and a pinch of red chili powder.
When the bottom of the dosa starts to change color, turn on other side and pour around quarter tsp of oil around the dosa.
Cook for a minute and carefully remove the dosa from heat.
Repeat the same with remaining batter.
Also, store the dosa batter covered in a refrigerator for couple more days.
Serve dosa with peanuts powder with chutney of your choice.
Notes: Make sure the dosa is cooked properly and don’t over fry the peanuts.

Suggestions: Adjust the peanuts powder and red chile powder to taste.
Variations: Check other recipes here.
Other Names: Dosa with peanuts Powder, Pallilu Podem Dosalu.

Gram Flour Dosa

10 Feb

gram_flour_dosa
Senagapindi Dosalu.

Gram flour is made into batter with water. Cumin and black peppercorns are fried in oil to release the aroma. It is then mixed with the besan dosa batter. Dosa batter is then poured onto hot flat pan and roasted till dosa turns golden brown. Serve gram flour dosa with any pickle or chutney or with sambar.
Makes: around 15 Gram Flour Dosa.

Ingredients:

Gram Flour / Besan 1 Cup
Rice Flour 1/4 Cup
Cumin Seeds 1/4 tsp
Crushed Black Peppercorns 1/4 tsp
Curry Leaves few Sprigs
Asafoetida a big Pinch
Oil as Required

Method of preparation:

Wash and tear the curry leaves.
Heat half a tsp of oil in a pan, add cumin seeds, asafoetida and crushed black peppercorns.
Fry till cumin seeds change color, remove from heat.

In a mixing bowl, mix together gram flour, rice flour, above fried spices, curry leaves and salt.
Add enough water to make somewhat thin batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of gram flour dosa batter on pan in circular motions.
Make sure batter is thin enough that it spreads by itself when batter hits the hot pan.
Try to fill up any big holes and form into around 6 inch diameter dosa.
Don’t spread the dosa with back of the ladle.

Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining gram flour dosa batter.
Serve gram flour dosa with sambar or with any chutney of your choice.
Notes: Make sure not to burn any of the spices while frying.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin and adjust with rice flour. If dosa comes thick, make sure batter is not too thick, and adjust the batter accordingly with water.
Variations: You can also add finely chopped onion or chopped nuts like cashews to the gram flour dosa batter.
Other Names: Gram Flour Dosa, Senagapindi Dosa, Besan Dosa.