VARITIES OF DOSAS
1.Masala dosa
:- 1cup-urad dal, 2cup-rice, salt (soak for 4 hours separatetly & grind them, Allow to ferment for 10 hours, Stir vigorously
before making. Spread masala potato curry & onion bits, ginger bits & chillibits. Coriander leaves for topping (garnish).
Fold it like triangle, serve hot with coconut chutney & sambhar.
2.Moongdal
dosa(pesarattu):- Need whole moong dal-1cup, ginger-2, greenchilli-4,
salt, garlic- 3flakes, 1½ cup-water (just add if necessary)
Soak dal overnight. THIS SHOULD BE USED
IMMEDIETLY AFTER GRINDING;IT CAN NOT STAY MORE THAN ! DAY (THE REMAINING BATTER SHOULD BE SPARED IN THE FRIDGE).
Grind dal nicely along with above ingredients. The
batter should be thicker than normal dosa.
Heat the nonstick pan take 1 ladle batter & spread
immedietly to a thin dosa ( as much thin as you can). Do not pour oil first, use oil after spreading dosa it needs more oil
than normal dosas.
Serve hot with coconut chutney. Roast only one side.
After spreading dosa on TAWA (PAN)
place 2 tbsp of finely chopped onions (red will be very tasty), chopped green chillies, ginger bits & coriander bits.
It is highly nutritious&fiber rich food,even you
can use it as a side dish with plain warm rice.
3.Rawa dosa:- It is a combination
of 1cup-rawa (mannagryn), 2 cups rice flour, 1cup-vetemjol, salt.
Chop green chillies, ginger, 1onion, 6cashewnuts &
coconut bits, coriander leaves, cumminseeds. ! cup-sour curd (yoghurt) , 2cups-water (can be added little more if needed).
Mix all of them to a fine batter & whip briskly.
Allow to stay for atleast 1 hour.
Heat pan & just sweep with little oil using with
a piece of cloth or kitchen paper.
Now spread dosa very very thin, pour oil around it.
sprinkle with onion if you need more.
Roast till it gets crispy brown on ONLY one side &
serve hot.
4.Mysore masala dosa:- Same
batter as normal dosa, but adding extra with little channa dal&1tbsp suji (mannagryn).
5.Onion dosa;- Same ingredients
as masala dosa, but only topping is chopped onion & green chilli, ginger.
Serve hot with coconut chutney.
6. Instant dosa:- 1cup-plain
flour (vetemjol), 2½cups-riceflour, 1tsp, basan (optional), salt to taste, chopped green chilli, 1smallonion (chopped). curry
leaves- ½ cup, 1cup-sour curd (yoghurt)
Mix everything above to a fine batter. Allow to stay
for few minutes.
Brush the hot pan & pour 1 laddle of batter, spread
it little thicker than masala dosa, pour oil around
And roast it both sides & serve with any pickle.
7.Vegetable dosa.:- It is a mixture
of all vegetables topping over dosa (plain-urad dal). Cabbage (chopped), onion, greenchilli, ginger, greted carrot, coriander,
boiled & chopped potato & little salt, curry masala.
8.Poha dosa(atukula dosa): It is
a mixture of riceflakes & little wheat flour (vetemjol).
Soak 1cup. rice flakes for 1 hour, grind along with
wheat flour (1tbsp), salt to a fine batter.
Make dosas immedietely little thicker than normal dosa
and roast it both sides.
If you need spicy add chilli & onion chopped bits.
No need of any chutney.
9.Maize dosa:-Jonnapindi:1 cup,
½cup-wheat flour, 1tbsp - rice flour, salt
Make a batter with above 3 flours. Whip as much as
you can. Make them litter thicker than masala dosa.
Add chillies & onion, cummin for taste. Roast them
both sides adding with oil around dosa.
10.Utappam:- It is a batter of normaldosa
(1:3 blackgram (no peel-uraddal) and rice) & should be tasted sour (if you grind the batter today, for utappamday-after
tomorrow will be good to make).
Add chopped onion, chopped green chilli, ginger bits
& coriander leaves, separately. -NOT DIRECTLY TO THE BATTER. Pour dosa batter first, then spread
all chopped things over it, press with the laddle & pour oil around dosa. After 2 minutes, turn it softly to the other
side & roast it for 1 more minute & serve with fresh coconut chutney.
11-paper dosa;- It is a mixture
of urad dal (blackgram without peel) 1cup, 3cups of rice.
Soak them separately for 5 hours & grind them separately.
Soak 1 tsp methi seeds (fenurgeek) in urad dal.
Finally mix together & grind 3 to 4 rounds to a
smooth batter.
Add salt & keep the lid let it ferment for 10 12
hours.
Make dosa very thin with starting from the centre (as
thin as possible).
We get very crispy. Serve with sambhar or coconut chutney.
12.Dibbarotte:- It is a combination
of idli rawa and urad dal (blackgram).
Take 1 cup of uraddal (white), 2cups of idli rawa or
if you can not get that, mix ground rice (you can get in indien stores) & salt.
Grind soaked urad dal ( atleast for 3 hours) &
add rice rawa and grind two more rounds.
Mix salt and cummin. Let it stay for 3 to 4 hours
under the lid. Pour 1 tbsp oil &
Then pour dibbarotta very thick dosa (looks like idli).
Allow it to cook & roast on the pan on a low flame.
Turn to the other side after done. Let it get golden
crispy brown.
Eat immedietly with mango pickle.
13.Basan dosa:- It is a combination
of basan & a little rice flour, salt & cummin seeds. Make it immedietly. You can get very thin dosas like omlett.
If you want with veg dosa (little fantasy),.
14.Adai (dosai with 4 lentils):-
It is a combination of 4 lentils and rice.
1 cup-urad dal, 1cup-channadal, ½ cup moongdal (pesarapappu),
1 tbsp - tour dal (kandipappu). 2 tsp rice (corn)
salt, green chilli - 3, ginger-2, curry leaves,
coriander, red chilli-2, coconut (fresh) -1cup (grated - it is optional).
Soak all lentils & rice.
Grind them all together to a fine batter (thick).
Add ginger. Red & green chillies & coconut
to the batter and grind them to a fine mixture.
See the batter consistansy (it should be like dibbarotte..thick
batter). Smear the nonstick pan and
Spread one big spoon batter, pour oil around the ADAI.
Let it cook (roast) a low flame till it gets
Golden brown.
Roast it both sides & pour oil on the other side
also. Serve with thick curds.
15.corn dosa (butta):- It will
be tasty with fresh seeds.
Deseed from the corns (2 in no.) & grind it to
a fine paste along with 2 green chillies. (no need of adding water,)
Add salt later. Chop 1 onion finely & add to the
batter.
Spread dosa from the centre & pour oil around dosa.
Let it roast on a low heat. Turn the other side after done & roast it & serve hot.
IF YOU CANOT SPREAD DOSA:::aADD
ATBSP OF GRAM FLOUR TO IT!.
16.Atta dosa (godhuma pindi)
: It is a combination of atta (chapathi flour) 1cup and 1 cup of rice flour
salt, chillipowder and cummin seeds, curry leaves.
Mix batter well & roast dosa and eat immedietly.
VARIETIES OF ROTIS
17. Chapathi:
1cup - chappathi flour (atta, medium)
salt,
1½ cup water
1 tbsp oil
Method:- In making chappathis or rotis the skill is
the way you are mixing the dough & kneading well.
Add salt & oil to the flour rub together &
then the flour should ressemble bread crumbs.
Now add slowly with sufficient water to the dough,
not so hard or stiff (just like puris consistace)
Allow it to atsy for atleast 30 to 40 minutes. Keep
a tight lid & musline cloth.
After ½ hour knead thoroughly to a pliable dough &
divide equal desired size balls.
Now roll them using rollin pin to round
discs. Roast them on non stick pan (TAWA)
Both sides &
apply butter after. Eat them warm with khurma or veg. curry.
NOTE:- can be roast
with oil when you turn the other side brush with 1 tsp oil.
Turn again & apply 1 more tsp oil.
18.NAAN: Can be tasty when you cook
them in oven.
Cup whole wheat flour (chapathi or atta), ½cup maida
(vetemjol), 1½ salt, ½ tsp sugar, 1/4 yeast (crumbled)
½ cup yoghurt, ½ cup milk, ½tsp oil, 1tsp sesame seeds
(optional), 1 beaten egg , butter.
Method:- Dissolve yeast in 1 tsp milk.
Mix both flours together, add sugar & salt.
Add milk & yoghurt and whip thoroughly.
Now slowly add milk mixture to the flour mixture
to get a fine dough (if it is soooo thin can be added alittle chapathi flour, if not add little milk). Cover with a musline
cloth & keep in a warm place (e.g an oven)
Leave it for atleast for 40 minutes to get fermentation
(or until it's double the size).
Now knead well without any lumps & make equal sized
balls.
Roll them oval shape 1mm thin and place them on baking
tray (using) baking paper on it
and brush with beaten egg & spread seasame seeds
over it.
Bake them for 3 to 5 minutes or untill it gets golden
brown colour in PRE_HEATED (200¤centigrade) oven.
Apply butter immedietly after removing from the oven&eat
warmly.
TIPS:for storage to be softer
is keep them immedietly after applying butter in aluminium foil & tightly fold it to controle the warm & softness.
If you want to store for one week..DO
NOT APPLY BUTTER. just pack them in a thick polythine cover & seal it and put in the DEEPFRIDGE.
Eat with palakpaneer or palak bhaji or daal.
19.paratha (plain) : GOES
WELL WITH KHURMA OR CHANNA MASALA.
1 cup maida (all purpose flour or vetemjol (white one),
1tbsp ghee, salt, ¼ yoghurt or milk.
Mix well all ingredients but ½ tbsp ghee (spare the
other half for rolling),
Allow to stay for 1 hour with lid.
Knead for 4 minutes with the hands & make equal
size balls.
Roll it to a small disc & brush with little ghee
& dust with some flour over it. Fold it like ½ moon.
Again apply ghee & dust with flor, fold another
time (just like samosa shape).
Now roll it to a medium thin size paratha
& roast on a pan to golden brown colour with adding both sides little ghee or OIL.
Serve hot with khurma or mutter paneer or channa chole.
Before you start
sqeeze the salt water from the white raddish completely.
Add green chilli (no need of so spicy..for one raddish
add 1 chilli) chopping & little garam masala
And 1 tsp coriander leaves to that.
Mix together to a fine mixture & make equal size
balls.
After one hour knead the flour dough and make equal
size balls.
Make each ball as small puri & stuff the raddish
mixture (should not watery),
And cover all the sides, gently attach all sides &
rotate like a ball without splitting.
Roll it as paratha very carefully. You can make them
thicker than normal parathas.
Roast them on a non-stick pan both sides, applying
oil to the both sides.
Eat with green chutney or tomato sauce.
Serve only hot.
YOU CAN DO IT THE SAME WAY
AS WITH BOILED & MASHED POTATOES.
21. Methi paratha (easy to make)
Mix methi leaves (ONLY FRESH) &
greenchilly bits, ginger bits, pudeena leaves, cummin
Salt, onion bits (optional), garam masala. Mix all
of them and make thick roti ( like square shaped)
And roast them
like normal parothas. Serve warm.
22. palak paratha (spinach) :- these
are also the same method as methi leaves. But use fresh and leafy vegetables!
22. Besan ka roti:
It is a roti with the combination of gram flour & little wheat (chappathi) flour.
Add spicy things like ajwain (vaamu in telugu), sesame
seeds, salt, garam masala. little chilli powder, greenchilli bits, onion chopping add directly to the flour.
You can avoid milk in this roti! Make them sqaure-shaped.
Eat them hot.
23.Potato roti:-Boil
a potato well to make paste.
Add this to the wheat flour (maida - white one) and
salt, pudeena or coriander leaves grated ginger
Grated garlic (2 flakes - optional) green chilli
bits & garam masala.
Make a fine dough adding with 2 tbsp of oil and let
it stay for 40 minutes under the lid.
Knead well and make equal size balls and roll rotis.
Roast them to a golden brown colour
And serve with any raita or any leaf vegetable curry.
24. Alu (potato) paratha:
same as above.
25. onion paratha:
stuffed chopped onions. (Little hard to prepare, but try it!)
Chop onion very thinly & fry them to rose colour
(do not burn it)
Add little besan (gram flour) and salt, chillipowder,
garam masala, grated ginger & garlic.
Mix all to a fine mixture. Allow to cool.
Make the dough to an equal sized balls, make desired
size roti (as disc) spread 1 tsp of onion mixture over it.
Cover another
roti (same size) over it and seal the edges with water.
Press gently with the rolling pin to get stiff roti
(the inside mix. should not split when you are roasting)
Gently place it on the non stick pan and roast both
sides using little oil to a golden brown colour.
Serve hot with onion chutney or ground nut chutney.
27.Radish paratha(mooli): The parathas
are stuffed with scraped radish & spices.
4cups -wheatflour(atta)
1tbsp - butter or ghee
3-3½ cups- mooli(peeled &grated)
2 tsp - chillipowder
2 in no.s - greenchilli
1 tsp - grated ginger
1 tsp - garam masala
1 tsp -ajwain
½ cup -fresh curry leaves
salt to taste
Butter or ghee to shallow fry
METHOD:-
Wash & peel the radish.Remove it`s head & tail..
Mix the flour with water,ajwain,little salt and butter to
a pliable dough.Keep aside.
Grate them finely,add little salt, rub it,keep aside.
Chop the greenchillies,add to the grated ginger,masala
powder,salt& chillipowder.
Make walnut size balls with whole dough.
Sqeeze the grated radish hardly and add the greenchilli
masala.
Add chopped coriander and make smaller balls than the dough
balls.
Make small round discs,place 1 spoon mooli masala mix in
the centre
and cover the ball.
Attach the edges and make it again like a ball.
Roll out with rolling pin to(0 .5 cm in thickness,17cm
in diameter )circle in size.
Ensure that the inside(filling)
should not come out.
Roast them on "tawa(non-stick pan)" after 50 seconds the
paratha will slowly
start to bubble up.
Drizzle 2 tsp of butter or ghee on the top of the paratha,turn
to the other side.
Now it begins to rise up.
Now drizzle the other side with ghee or butter.
Turn again to get rise once more.
When it gets golden brown on two sides(both),remove from
the pan and
serve immediately with pickle & yoghurt.
Note:With any type of paratha lime pickle &
yoghurt goes well.
Tips:Serve with Vegetable sallad.
EGG PARATHA
2 cups Chapathiflour (atta)
4
Greenchillies
4 tbsp Cheese grated
½ part Red
onion
1 tsp Ginger grated
1tsp
Garam masala
½ cup coriander leaves (fresh chopped)
Salt to taste
Oil or butter to roast
2 in Nos Eggs(big)
Or small (4)
METHOD:
Make a pliable dough with
atta addingsufficient water.
Donot add salt.
Keep aside.
Chop greenchillies finely.
Grate the ginger&cheese.
Break eggs&pour them in a
bowl.
Add salt,garam masala,ginger and chillie bits.
Add red onion (crushed)
Now make balls with the kneaded dough,
And roll a round OR square
parathas,
Keep on the pre-heated pan,pour a little amount
of the egg mixture over paratha.
Spread grated cheese over,and (the side which is not roasted
yet),fold
it immediately like a cone(traingle-samosa type).
Then roast it both sides adding with oil or
ghee to golden brown colour.
Serve hot immediately with tamarind or green
chutney.
CHEESE PARATHA
4 Cups grated cheese(28% fat)
2
Red onions
4 GRreenchillies
3 tbsp Oregano Or coriander leaves
1tsp cummin seed
Ghee OR oil for roast
NO NEED TO ADD SALT!!
For
dough:
250 gms wheat
flour(atta)
2tsp oil
2 tsp pepper powder
1 pinch salt
METHOD:
Sieve the flour,add water and pepper,oil
And make a fine,pliable dough.keep aside.
Mix grated cheese along with other ingredients(crush onion,chilli
in the food processor)given above.
Knead the dough and make equal sized balls.
