4 Grams Dosa

I always experiment with different types of dosas, idlis..Since it is a staple food for us (south Indian)

Ingredients:-

• Oats - 1 cup powdered
• Wheat Flour / Atta - 2 cups
• Rice Flour - 1 cup
• Sooji / Semolina / Rawa - 1/3 cup
• Onion - 1 chopped finely
• Green Chilli - 2 chopped finely
• Curry leaves - 10 chopped finely
• Coriander leaves / Cilantro - 3 tblspn chopped finely
• Yogurt / Curd - 1/2 cup
• Cumin Seeds / Jeerakam - 1 tsp
• Turmeric powder / Manjal podi - 1 tsp
• Salt to taste
• Oil for Pan frying
• Water as needed

Method:-

• Take a mixing bowl add all the ingredients except oil and mix well.
• Add enough water to make it into a thin batter. Don't make it too thin..

• Let the batter sit for 15 mins..
• Heat a nonstick tawa on medium high heat.
• Pour a ladleful of batter on the hot tawa and drizzle with oil all around the sides.

• When it starts to brown in the bottom, Flip them over and cook on other side too.
• When it is cooked. Remove them from the tawa and serve with chutney or sambar

Anoher look

Moong Sprouts Uthappam

Ingredients:

For Grinding:

Moong Sprouts - 3 cups

Onion - 3 tblspn chopped

Dry Red Chilli - 3

Other Stuffs:

Cumin Seeds / Jeerkam - 1 tsp

Onion - 3 tblspn finely chopped

Green Chilli - 2 chopped

Turmeric Powder / Manjal podi - 1 tsp

Coriander leaves / Cilantro - 3 tblspn chopped

Salt to taste

Method:

Take moong sprouts, onion, dry red chilli in a blender and make into a smooth paste.

Transfer that to a bowl and make into dosa batter consistency.

Now add in the other stuffs and mix well.

Heat a tawa on medium heat.

Pour a ladleful of batter in the tawa and drizzle some oil.

cook it for a min on one side.

Flip over and cook for another min on other side too.

Now serve with chutney.

Tomato Dosa

Ingredients:

1 cup raw boiled ponni rice
¼ cup urad dal
4 ripe tomatoes
4-6 red chillies
1 tsp cumin seeds
5-6 curry leaves
salt to taste

Preparation:

Soak rice and urad dal separately overnite or minimum 6 hrs. Start grinding urad dal until soft. Add tomatoes, cumin seeds, curry leaves. Grind to smooth paste. Remove and reserve. Grind rice to a fine paste. Remove and mix with urad dal mixture. Add salt. Mix it with ur hand. No need for fermentation. Make dosas immediately and serve hot with chutney of ur choice!!!!

Kadala Maav Dosa

Ingredients:-

Kadala maavu ( gram flour )    :    50 gm
Rice flour    :     25 gm
Onion    :    1
Carrot    :    1 (small)
Beans    :    a little
Cabbage    :    a little
Capsicum    :    1
Ginger    :    a small piece
Green chilli    :    1
Water    :    as needed
Salt    :    as needed
Coriander leaves    :     as needed
 
Method:-

Mix gram flour,  rice flour, salt, water to form a  batter.
Cut onion, carrot, beans, cabbage, capsicum, ginger, green chilli, coriander leaves finely.
Mix the vegetables with the batter.
Prepare dosas.

Coconut Dosa

Ingredients:-

• Rice (Preferably  dosa rice) - 1 cup
• Grated coconut (Preferably tender coconut) - 3/4 cup
• Salt - to taste

Method:-

• Soak rice overnight.
• Grind with salt and coconut.
• Make the batter very thin.
• Heat a kadai and spread the batter on to it and prepare dosas.
• These dosas have to be cooked from only one side. (Since coconut is used, there is a chance of dosas getting sticked to tava).
• I served it along Groundnut Chutney.

Notes:-

You can add Par Boil Rice and Dosa Rice in the Ratio of 3:2 also.

Green Dosa

Ingredients:-

Paasi paruppu  ( green gram dal )    :    ¼ kilo   
Raw rice    :    50 gm
Green chilli    :    4 - 5
Grated coconut    :    4 tsp
Asafoetida    :    ¼ tsp
Black gram dal    :    1 tbsp
Salt    :    as needed
Gingelly oil    :    as needed
Ghee    :    as needed
Small onion    :    50 gm
Ginger    :    ½ inch piece

Method:-

Wash rice and green gram dal and soak in water for ½ an hour.
Grind dal and rice coarsely to a batter.
Green chilli and ginger can be ground along with the dal or cut into pieces and added later as per taste.
Cut onion finely.
Heat a little oil in a frying pan.
Add onion, fry and set aside.
Heat a flat frying pan.
Spread batter and add oil around the sides.
Flip, add a little ghee and spread onion over the dosai.
Remove from the stove, when cooked.
Coconut chutney can be served as a side dish.

Peas Masala Dosa

Ingredients:-

200 gm Boiled Rice
50 gm Urad dal
1 tbsp Bengal gram
1 tbsp Tuvar dal
1/2 tsp Methi seeds

For Masala:

100 gm Green peas
1 tbsp Grated coconut
1 finely chopped Onion
2 chopped Green chillies
3 pods chopped Garlic
1 Tomatoes
1 Clove
1/2 inch Ginger
1/2 inch Cinnamon
1/2 tbsp Mint leaves
1/2 tbsp Coriander leaves
2-3 tsp Oil
Salt  to taste

Method:

1.Soak the dals with methi seeds in 2 cups of water for 1-2 hours and drain.
2.Grind the soaked dal and boiled rice, into smooth paste.
3.Grind the mint leaves, coriander leaves, green chilles, garlic, coconut, cinnamon, cloves, cardamon, and the salt into fine paste.
4.Heat 2 tsp of oil in a kadai, add the onion and saute until turns to soft.
5.Add the ground paste, salt and saute over medium flame until the raw smell disappears.
6.Add the peas and cook for 4-5 minutes until cooked well.
6.In greased pan, spread the batter into circular motion and spread the peas masala over it.
7.Pour oil to the edges of the dosa and cook until done.
8.Serve with chutney.

Oats Dosa

Ingredients

• Oats - 1 cup of dry roasted, cooled and ground oats (I used quick cooking oats)
• Semolina - 1 1/4 cups (sooji)
• Rice flour - 3/4 cup
• Maida - 1/4 cup (all purpose flour)
• Salt to taste
• Green chilies - 2, finely chopped
• Ginger - 1 tsp, grated
• Curry leaves - 1 sprig, tear (optional)
• Coriander leaves - 2 tbsps chopped (optional)
• Buttermilk - 1/2 cup (sour preferably)
• Water as required (approx 6 cups)
• Oil as required

Method

1. Mix all the above ingredients except oil and let the oats rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water.
2. At the time of making dosas, add more water such that it is of pouring consistency (like thick buttermilk).
3. Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat to low.
4. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.
5. Drizzle 1-2 tsps of oil along the edge of the dosa and the gaps in the middle.
6. Increase heat to medium flame and let the dosa cook for around 2 mts. At this point increase flame to high and let the dosa roast for a little less than a minute or so. If you want a slightly softer dosa, turn off heat after half a minute or so.
7. Serve warm with chutney of your choice.

Tips:-

Dry roast the oats on low to medium flame for 5-6 minutes, cool and grind to a fine powder.
Prepare the batter at least an hour or half an hour before you want to eat the dosa. The batter should not be thick but of pouring consistency like a thick buttermilk consistency.
If you do not have buttermilk on hand, use only water. Sour buttermilk gives a nice flavor to the dosa.
An iron tava works best for this type of dosa.
You can add grated coconut or carrot and broken cashew nut for variation.

Kalakk Dosa

This is a masterpiece of my in Law's family... My hubby makes this dosa superblyyy!!!

Ingredients:

Wheat Flour:1 cup

Rice Flour:1 cup

All purpose Flour(Maida):1 cup

Curd:1/2 cup (Add according to one's taste)

Chopped/Crushed Green Chillies:To Taste

Salt:To Taste

Cumin Seeds:3/4 spn

Chopped Coriander Leaves:2 spns

Carrot:1 no(peeled n grated)

Onion:1(finely chopped)

Oil

Method:

1.Mix all the above ingredients with water into thin buttermilk consistency and leave it aside for 15 mins and now the dosa mix is ready to use.

2.Heat a tawa on flame,add oil,spread the oil all over the tawa ,sprinkle little onion all over and pour the dosa mix,do the same as you do it with Ravva dosa.Pour the dosa on the tawa making an outer circle and now fill in the middle,this gives crispy dosa.I use a glass to pour the dosa mix with which I feel comfortable making these dosa.

3.Add oil on the edges of dosa and few drops all over,let it sit for 2 mins and by now the dosa will be leaving the edges,flip the dosa to other side and cook for another minute,now dosa is ready.

Serve it hot with any chutney or Pickle.

Masala Dosa

Masala Dosaaaaaaaa.............. It was once in headlines for the reason that this dosa is among 100 dishes that needs to be tasted before dying.. Thats absolutely correct!!! its a mouth watering dosa and my amma makes an awesome of this!!!!

Ingredients:

Dosa Batter

Onion-1 sliced

Potato-3 boiled and mashed

Green chilli-3 slitted

Ginger garlic paste-1 tblspn

Curry leaves-1 spring

Turmeric powder-1 tsp

Salt to taste

For Tempering:

Oil-1 tblspn

Mustard Seeds(kaduku)-1 tsp

Cumin seeds(jeerakam)-1 tsp

Channa dal(kadala parupu)-1 tblpsn

Urad dal(ulunda parupu)-1 tblpsn

Asafoetida(kaya podi)-a pinch

Method:

In a kadai add oil and all the ingredients given for the tempering and fry for 2 min.

Add onion,green chilli and saute for 3 min.Then throw in the salt and turmeric powder and mix well.

Add a splash of water and give a mix.now add in the potatoes and mix well.Set this masala  aside.

Now for the dosa,take the dosa batter and pour it in a heated tawa.Drizzle some oil over the dosa and smear it with a flat spoon.Put a huge dollop of the prepared masala and fold it in half.

Serve it with some spicy chutney.

Onion Oothappam

Oothappam is a variation in dosa where all the ingredients is added into the dosa batter and then the dosa is made.Traditionally Oothappam is made with lightly sour dosa batter.But if you don’t have any of that,you could make it with regular batter or just take the dosa batter out of the fridge in the morning and make this Oothappam in night. This One i love a lot and is the master piece of my hubby.. He makes superb onion Oothappam ... So dedicating this to him....

Ingredients:

Onion-1 finely chopped

Carrot-1 shredded

Tomato-1 chopped

Green chilli-1 chopped

Ginger-1 inch piece minced

Coriander leaves-1 cup chopped

Mustard seeds(kaduku)-1 tsp

Cumin seeds(jeerakam)-1 tsp

Asafoetida or Hing(kaya podi)-1/4 tsp

Dry Red chilli-2

Salt to taste

Dosa Batter

Oil

Method:

In a kadai add oil and crackle some mustard seeds,cumin seeds,hing,red chilli and fry for 1 min.

Add onions and fry for 2 min.Throw in green chilli and ginger and mix well.Add in tomatoes,carrot and mix well.

Add in coriander leaves,salt and mix well.Put this in the dosa batter and mix well.

Now heat a tawa and pour a ladle full of dosa batter over the tawa and spread it lightly(Don’t spread it so much).

Drizzle oil on the dosa and cook on the slow flame till the bottom browns.Then turn the dosa and cook on the other side too.

Serve hot with coconut chutney,sambar or idli podi.