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Ridge Gourd Dosa

6 Feb

ridge_gourd_dosa
Beera Attu.

This is a very quick dosa prepared with ridge gourd and the batter doesn’t need any fermentation. Ridge gourd is ground into paste along with the skin and mixed with rice flour for ridge gourd dosa batter. The ridge gourd dosa batter is then poured onto hot pan and roasted till dosa is cooked and crisp. Serve ridge gourd dosa with any chutney or with sambar.
Makes: around 7 Ridge Gourd Dosa.

Ingredients:

Ridge Gourd 5 – 6 inch Long Piece
Rice Flour 1/4 Cup
Onion 1/2 of Small One
Green Chiles 1 – 2
Cilantro few Sprigs
Salt to taste
Oil as Required

Method of preparation:

Remove ends, lightly scrape, wash and roughly chop ridge gourd without removing the skin.
Peel and finely chop the onion.
Remove stems, wash and roughly chop the green chiles.
Wash and finely chop cilantro leaves.

Grind ridge gourd and green chiles into smooth paste adding small amount of water.
In a mixing bowl, mix together rice flour, ground ridge gourd green chile paste, chopped onion, chopped cilantro and salt.
Add water (if required) to make it 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 ridge gourd 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 5 inch diameter dosa.
Sprinkle cilantro and 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 ridge gourd dosa batter.
Serve ridge gourd dosa with sambar or with any chutney of your choice.
Notes: Make sure ridge gourd dosa is cooked well and turned brown before turning on other side.

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 accordingly with water.
Variations: You can also add finely chopped nuts like cashews to the batter.
Other Names: Ridge Gourd Dosa, Beera Attu, Beerakaya Dosa.

Sooji Dosa

18 Jan

sooji_dosa
Sooji Dosa.

This is instant dosa prepared with sooji and plain flour. The batter doesn’t need any fermentation. Cumin and chillies are added to the dosa batter and is then poured onto hot flat pan and roasted till dosa turns golden brown. Serve sooji dosa with any pickle or chutney or with sambar.
Makes: around 8 Sooji Dosa

Ingredients:

Sooji 1/4 Cup
Maida / Plain Flour 2 Tbsps
Plain Yogurt 2 Tbsps
Cumin Seeds 1/8 tsp
Green Chiles 1 – 2
Curry Leaves few Sprigs
Salt to taste
Oil few tsps

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and tear the curry leaves.

In a mixing bowl, mix together sooji, plain flour, yogurt, green chiles, curry leaves, cumin seeds and salt.
Add enough water to make it somewhat thin batter.
Leave the batter aside for around 20 minutes.
Adjust the consistency of the batter with water so that it is thin and pour-able.

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 sooji 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.
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 sooji dosa batter.
Serve sooji dosa with sambar or with any chutney of your choice.
Notes: Make sure sooji dosa is cooked well before removing from heat.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin and adjust with sooji. 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 sooji dosa batter.
Other Names: Sooji Dosa.

Carrot Dosa

26 Oct

carrot_dosa
Carrot Dosa.

This is instant carrot dosa prepared with rice flour and so the batter doesn’t need any fermentation. The rice flour is mixed with freshly ground carrot mixture. Spices are also fried and mixed into the batter for flavor. Carrot dosa batter and is then poured onto hot pan and roasted till dosa turns golden brown. Serve carrot dosa with any pickle or chutney or with sambar.
Makes: around 6 Carrot Dosa.

Ingredients:

Carrot 1
Rice Flour 1 1/2 Cups
Yogurt 2 Tbsps
Green Chiles 2 – 3
Salt to Taste

Talimpu:

Cumin Seeds 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Crushed Black Pepper 1/4 tsp
Oil 1 tsp

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Peel, remove ends, wash and grate the carrot or roughly chop it.
Grind carrot, green chiles and salt into smooth paste adding enough water.

In a mixing bowl, mix together rice flour, yogurt and ground carrot paste.
Add enough water to make it somewhat thin batter.
Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, remove from heat and add to above dosa batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon if necessary.
When pan gets hot, pour a ladle full of carrot 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 5 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 carrot dosa batter.
Serve carrot dosa with sambar or with any chutney of your choice.
Notes: Make sure carrot dosa is cooked well and turned brown before turning on other side.

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 accordingly with water.
Variations: You can also add finely chopped cilantro or onion or chopped nuts like cashews to the carrot dosa batter.
Other Names: Carrot Dosa.

Fenugreek Seeds Rice Dosa

30 Sep

fenugreek_rice_dosa
Menthi Attu.

Fenugreek seeds are soaked in water and sprouted. They are then ground into paste and added to the rice mixture. The batter is spread on a flat pan into somewhat thick dosa. Once cooked, serve fenugreek seeds rice dosa immediately.
Makes: around 10 Fenugreek Seeds Rice Dosa.

Ingredients:

Rice 1 1/2 Cups
Fenugreek Seeds 1/4 Cup
Yogurt 1 Cup
Green Chiles 2 – 3
Salt to Taste

Method of preparation:

Remove stems, wash and slice the green chiles.
Soak fenugreek seeds in water for around 3 – 4 hours.
Sprout the fenugreek seeds and grind them into paste.

Soak rice in yogurt and water overnight.
Grind rice into smooth paste using a grinder.
Then add fenugreek seeds, green chiles and salt and grind again.
Use water to adjust the consistency of the dosa batter.
The batter should be little thick but runny.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon if necessary.
When pan gets hot, pour a ladle full of fenugreek seeds rice dosa batter on pan in circular motion.
Fry on low – medium flame till bottom side starts to turn light golden brown.
Pour few drops of oil around the dosa and turn dosa 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 fenugreek seeds rice dosa batter.
Serve fenugreek seeds rice dosa immediately.
Notes: Make sure dosa is cooked well before removing from heat.

Suggestions: Don’t roast the dosa else it turns bitter. If dosa is too soft, add rice flour to adjust. If dosa is too thick, add water to adjust the consistency of the batter. Make sure pan is very hot before pouring the dosa batter.
Variations: Check other variations of dosa recipes here.
Other Names: Fenugreek Seeds Rice Dosa, Menthi Atttu.

Toor Dal Dosa

23 Sep

toor_dal_dosa
Kandi Pappu Attu.

Toor dal is soaked in water till soft. It is then ground into smooth paste with spices. The toor dal dosa batter is spread into a thick dosa and cooked on low flame till done. Serve toor dal dosa with sambar or with any chutney of your choice.
Makes: around 5 Toor Dal Dosa.

Ingredients:

Toor Dal 1 Cup
Red Chiles 1
Ginger 1/2 inch Piece
Garlic 1 Clove
Cumin Seeds 1/4 tsp
Salt to Taste
Oil as Required

Method of preparation:

Soak toor dal in water for around an hour or two.
Grind the soaked toor dal with enough water into smooth paste.

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 toor dal dosa batter on pan in circular motions.
Lightly 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 toor dal dosa batter.
Serve toor dal dosa with sambar or with any chutney of your choice.
Notes: Make sure the soak the toor dal well.

Suggestions: If the toor dal dosa is not cooked well, put it back on heat and cook on low heat till done. Adjust the consistency of the dosa with water if required.
Variations: Layer the toor dal dosa with finely choppped onion or green chiles if you wish.
Other Names: Toor Dal Dosa, Kandi Attu.