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Vimala's Kitchen

DOSA VARIETIES

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 VARITIES OF DOSAS

DOSAS

a food plaza in Hyderabad has recently introduced 104 different varieties of Dosa. They have already patented 27 of them.

A brilliant blend of flavours, colours, seasoning, nutritional balance, fragrance, taste, and visual appeal, these special Dosas boast of an innovative variety of fillings.

 
CONTENTS
 
1)Masala dosa 
Plain dosa
PEAS masala dosa
2)Greengram dosa(pesarattu)
Pesarattu with Upma
Onion pesarattu (special)
Pesarattu masala dosa
B)Mungdal&uraddal dosa
3)Rawa dosa
Rawa masala dosa
Mysore dosa
4)Mysoremasala dosa
5)Onion dosa
Onion masala dosa
6)Instant dosa
7)Vegetable dosa
8)Poha dosa
9)Maize dosa
10)Utappam
11)Paper dosa
Paper masala dosa
12)Dibbarotte(thick dosa)
13)Besan dosa
b)ALLPURPOSE DOSA
14)Adai(mixed lentils)
15)Corn dosa
16)atta dosa(whole wheat flour)
17)Spinach dosa
18)Coconut dosa
19)Blackgram&semolina dosa
Paper dosa_2
20)Tomato dosa
21)Soya dosa
22)Mixed lentils dosa
 
 
 
 
 


Fry Pan Fire

 

 

 

Mysore Masala Dosa 

For Dosa batter:

1/2 cup Urad dal
1/2 cup Tuvar (arhar) dal
1/2 cup Chana dal
4 cups Rice
Salt to taste

For the Masala:

3 cups boiled and slightly mashed Potatoes
2 cups chopped Onions
1/2 cup
Boiled Peas
3-4 finely chopped Green Chillies
1/4 inch piece of Ginger (finely minced)
2 cloves of Garlic (crushed finely)
3 tbsp. Olive Oil
1 tsp. Mustard seeds
1 pinch Asafoetida
4-5 Curry Leaves
Salt to taste
1 tsp. Turmeric powder
1 tsp. Cumin powder
Chopped Coriander
1/2 cup grated fresh Coconut

For the Chutney:

2 cups fresh grated Coconut
3/4 cup chopped Green Chillies
1 cup roasted Bengal Gram (daalia)
8-10 Curry Leaves
Lemon Juice
Salt to taste

Method:

For the Dosa Mix:

Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a blender adding enough water to make a smooth mixture. Follow the same for the rice. Mix in the salt and set aside the mixture in a warm place. Allow to rise for 16-18 hrs.

For the Masala:


Heat the oil and add mustard seeds. Allow the mustard seeds to pop and add the curry leaves and asafoetida. Add the onions and fry until clear.
Stir in the ginger, garlic and green chillies. Add the potatoes, peas and the rest of the ingredients and stir well.
For the Chutney:

Grind the coconut, chillies, curry leaves and daalia in a blender. Add enough water to form a smooth consistency. Mix in the lemon juice and salt.

Making the Dosa:


Heat a griddle/non stick pan.
Use a ladle to pour the mixture onto the pan and spread out to form a thin round pancake. Cook for two minutes.
Spread butter evenly over the layer. Flip over and repeat the same.
Spread a layer of the chutney.
Top with the masala and fold into an envelope. Remove from pan and serve hot with coconut chutney and sambhAR.(Taken from a resturant book recipes)

 

SPRING DOSA

 

Cabbage 1/4kg

BellPepper 1

Tomatoes 3 small

Green chilies 3

Grated coconut 1/2cup

Red chili powder 2tsp

salt

oil

Butter.

Method:-

Chop green chillies finely.

Chop cabbage, bell pepper, Make tomatoes into pulp.

Heat oil in a pot and add cabbage, and bell pepper.

stircook for 5 minutes.

Mix tomato pulp, green chilies, grated coconut, red chili powder and salt. Mix well and stir for 2 minutes and remove.

Make plain dosa and spread the vegetable in the center and roll the dosa and serve warm.

Masala Dosa

 

Raw boiled  rice         11/2cup
Husked blackgram         1/2cup
cooked rice              1 1/2tbsp

pressed rice (poha)      tbsp

Fenugreek seeds           1/2tsp
salt

Method: 

Wash the  dal, raw rice and methi seeds.

Soak them in  water along with poha and cooked rice for at least an hour.Grind to a smooth paste.

Cover and keep aside for at least five hours.

Add salt to taste and mix well.

This batter can be used as basic batter for preparing masala dosa, sada dosa, onion uttappam, Mysore masala dosa, spring dosa, etc.

The batter is enough to make about four to six dosas.

Use a stainless steel cup to pour the dosa batter onto the tawa.

Dosa Filling

onions1/4kg
green chillies 6
choppedcoriander leaves

 potatoes 3-4
ghee  4 1/2 tbsp
mustard seeds 1/2tsp
curry leaves
Turmeric powder
salt to taste
grated coconut
juice of          1 lemon
1 tspmustard seeds

Method:

For masala curry: 

Chop the onions, green chillies and coriander leaves fine.

Boil, peel and mash the potatoes.

Heat ghee and season with mustard seeds.

When they splutter, add curry leaves and chopped green chillies. Add the chopped onions and fry till golden brown.

Add the mashed potatoes, turmeric powder and salt.

Stir well. Remove from heat and sprinkle lime juice over. Mix well.

For masala dosa:

Heat a dosa pan, Grease it with a little ghee.

Pour  dosa batter over dosa pan in a circular shape.

Put one tbsp. ghee over the dosa. Place prepared masala curry over the dosa and spread well.

Cook till done.

Gently fold the dosa over into a cylindrical shape.

Serve with sambhar and chutney.

2.Moongdal dosa(pesarattu):-

 

Need wholegreen 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 laddle 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.

DOSA-2

Rice flour 11/2cups
Allpurpose flour 11/2cups
plain yoghurt 2tbsp
ghee, melted 1tbsp

Method

  •  
  • Mix the rice flour with the  flour.
  • Add  yoghurt, ghee and enough water to make a thick batter. Cover and keep aside for 8 hours / overnight, at room temperature to get fermentation.
  • Make dosas as normal way. 
 

 filled dosa

  • 30 g ghee
  • 1/4 teaspoon mustard seeds
  • 1 medium onion, finely chopped
  • 250 g potatoes, boiled, cooled, peeled and diced
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon chilli powder

Method
  • Heat the ghee and fry the mustard seeds for 1 minute.
  • Add the onion and saute until tender.
  • Add potatoes, turmeric and chilli, saute for 2 minutes or until dry. Put
  • a spoonful of this mixture in each dosa, roll up like a pancake and serve.


Coconut Chutney



  •  Desiccated coconut/Fresh grated coconut  1cup
  • fresh ginger
  •  fresh chillies        5 chopped 
               crushed
    garlic
    fresh
  • lemon juice

Method
  • Blend everything(except lemon) to a thick paste,add lemon juice finally..

 

MOONGDAL&URADDAL DOSA(GREENGRAM&BLACKGRAM)


Blackgram(Urad Dhal)                                  1 Cup
Moong dhal (greengram)                                1 ¼ Cup
 Salt
 Oil


Soak  both lentils separately.

Grind them together to a smooth batter.

Add about 2tsp salt. No need of fermentation.

These can be made with fresh batter.

Make thick dosas and pour oil around(1tsp),flip it and roast it to golden.

Serve with coconut chutney!  

Suggestion:-Chop greenchillies,onion(red will be fine),fresh coriander,ginger into tiny bits.

Saute in 1tsp oil for 1 minute.

Sprinkle & press lightly  over dosa when you spread the batter.

 

 

3.SEMOLINA(Rawa) dosa:-

It is a combination of 1cup-semolina ,

2 cups rice flour,

1cup-Plain flour,

salt.

Cuminseeds

Chop green chillies, ginger, 1-onion, 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.

If you need with more quantity with rawa do like this..

 

Semolina         2 cups

Rice flour    1½cups

salt to taste

Plain flour     1cup

Besan(gram flour)    2tsp

Cumin seeds

ginger crush

Fresh coriander 

Yoghurt              2 cups

water                  1½ cups

Oil/ghee/butter

 

Method:-Mix everything to a dosa consistancy.Keep it overnight or 3-4 hours.

Whip the batter to get fluffy.It should be little thin batter.

Add one pinch baking soda.

Make dosa as much as thin you can.(spread from upside,not like paper dosa).Spread 2tsp ghee around it.

Dosa should get holes.Spread if you desire green chilli chopping &onion,fresh chopped coriander.

Roast only one side with lid,fold it &serve with coconut chutney or sambar!! 

4.Mysore masala dosa:- Same batter as normal dosa, but adding extra with little channa dal&1tbsp semolina.

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 

2½cups-riceflour,

1tsp, besan (optional),

salt to taste,

chopped green chilli,

1smallonion (chopped).

curry leaves- ½ cup, 1cup-sour curd (yoghurt)

Method:-

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):

Called as "poha",flatten rice","riceflakes" etc..

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(javar ki atta):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.

 

 

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.

Spinach dosa

Bengalgram flour 1cup

chapathi flour 1cup(wheat)
Finely chopped spinach 1cup
chopped oninon 2
chopped green chillies 4

Salt

Oil/ghee for cooking

Method:-
Add all the above and salt and water to make it into a dosa batter consistency.

Prepare dosa immediately.

Serve hot for good taste.

Serve this dosa with butter, idli podi /hot chutney.


Hot Chutney for this dosa
-------------------------

These small onions are called as peal onions,very tasty for this chutney.
Small onions (pearl onions) 8
garlic cloves 6
chillies 4-5
Tamarind pulp ¼ marble sized
Salt

Mehtod:-

Fry onions, garlic and red chillies.

Blend them along with water(tbsp).

Make tempering and add to this ground paste.

Boil till the moisture is disapperes.

Can be stored for 1 week.

 

 

11-paper dosa;-1

 

 

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.

 

ALLPURPOSE flour DOSA

 

Grated Coconut                          1 Cup
Green Chillies                                 5                                

Ginger                                 small bit
                                                   
Salt 

Oil / Ghee
Mustard Seeds                           1 tsp
Curry Leaves                            Twig  
Maida                                   21/2 Cups

 

Method:-

Grind to a coarse mixture coconut, green chillies, Ginger, Salt, and  required water.

Add allpurpose flour to this mixture.

Add needed water to make dosa batter without any granules.

Season it with oil, Mustard seeds and curry leaves.

Make dosa golden crispy using oil/ghee on both sides.

  12.Dibbarotte:- (Thick dosa) 

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.Besan dosa:-

It is a combination of gramflour &  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 -optional).

Method:-

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:::ADD 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 immediatly.

 

COCONUT DOSA

 

Rice                         1cup

Urad dal(blackgram)          1/3 cup

Coconut milk                 2cups

Salt  to taste

Poha(riceflakes)              1tbsp

Oil/ghee                      For roasting

 

Method:-

Soak seperately Uraddal,rice with poha.

Add coconutmilk and grind them to thick smooth paste.

Add salt and poha and add water if required.

Keep aside for 4-5 hours.

Make dosas and serve hot with coconut chutney!

 

 

 

 

BLACKGRAM & SEMOLINA DOSAS

 

Split blackgram                                     1 Cup
Semolina                                             2 Cups
Asafoetida Water                                 2tbsp
Salt
Oil

Method:
Soak Blackgram for about 3 -4 hrs and grind to a fine smooth batter.

Add semolina, salt and Asafoetida water.

Mix Properly.

Place batter for fermentation for about6-7hours, then add Rawa when making  dosas.

Heat the pan and pour a ladle full of batter. Spread it evenly.Pour 1tsp oil around dosa,wait till it gets golden crispy brown.

These are not like normal thin dosas, roast them both sides.

Serve hot with coconut chutney or ginger chutney.

 

 

 

 


BLACKGRAM & ALLPURPOSE DOSA

 

Blackgram(urad dal)                   1cup(soak for 4 hours)

Allpurpose flour                           21/2 cups(sieved)

Salt

Oil/ghee/butter                            for roasting(cooking)

Method:-Soak blackgram for 4 nours,drain & grind to smooth batter.

Allow to ferment for 8 hours Or allow tostay it overnight.

Mix the flour &salt to gether without any lumps.

These are thin dosas and make the batter fluffy(whisk) and roast them both sides using ghee/butter/oil.

Serve with tomato chutney or coconut chutney!

 

PAPER DOSA-2

 

Rice                          500gms

Green Gram                    125gms
Blackgram                     125gms
Allpurp[ose flour              ½ Cup          
Riceflour                     ½ Cup
Salt
Oil/butter/ghee

 

Mehtod:-
soak two dals for 3 hours along with rice.

Grind them together to a fine,smooth batter.

Let it ferment for overnight.

In another bowl mix allpurpose flour, rice flour and water and keep aside.,

The next day mix the two batters add salt ,mix water if required to make a smooth dosa batter.

Using ghee/oil  make very thin dosas ,(spread from the middle),roast on one side and fold it,serve it with sambar,coconut chutney!!

 

POLO DOSA

 

Grated dry coconut 50gms

poppy seeds 3tbsp

cashew nut pieces 2tb sp

Raisin

powdered sugar 3 tbsp.

Almond granules 1tsp

pistachio granules tsp

cardamom powder.

Method

Mix all the ingredients. Make plain dosa and spread the masala over it and fold it and serve

 

 

 

Mysore Masala Dosa


For Dosa Mix:

1/2 cup blackgram
1/2 cup Tuvar (arhar) dal
1/2 cup bengalgram
4 cups Rice
Salt to taste

For the Masala:

3 cups boiled and slightly mashed Potatoes
2 cups chopped Onions
1/2 cup Boiled Peas
3-4 finely chopped Green Chillies
1/4 inch piece of Ginger (finely minced)
2 cloves of Garlic (crushed finely)
3 tbsp. Olive Oil
1 tsp. Mustard seeds
1 pinch Asafoetida
4-5 Curry Leaves
Salt to taste
1 tsp. Turmeric powder
1 tsp. Cumin powder
Chopped Coriander
1/2 cup grated fresh Coconut

For the Chutney:

2 cups fresh grated Coconut
3/4 cup chopped Green Chillies
1 cup roasted Bengal Gram (daalia)
8-10 Curry Leaves
Lemon Juice
Salt to taste

Method:

For the Dosa Mix:

Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a blender adding enough water to make a smooth mixture. Follow the same for the rice. Mix in the salt and set aside the mixture in a warm place. Allow to rise for 16-18 hrs.

For the Masala:


Heat the oil and add mustard seeds. Allow the mustard seeds to pop and add the curry leaves and asafoetida. Add the onions and fry until clear.
Stir in the ginger, garlic and green chillies. Add the potatoes, peas and the rest of the ingredients and stir well.
For the Chutney:

Grind the coconut, chillies, curry leaves and  in a blender. Add enough water to form a smooth consistency. Mix in the lemon juice and salt.

Method:-
Heat a griddle/non stick pan.
Use a ladle to pour the mixture onto the pan and spread out to form a thin round pancake. Cook for two minutes.
Spread butter evenly over the layer. Flip over and repeat the same.
Spread a layer of the chutney.
Top with the masala and fold into an envelope. Remove from pan and serve hot with coconut chutney and sambhar.

 

 

 

MANCHURIA DOSA

 

For dosa batter:-

Parboiled raw rice            1/4 kg

Black(husked)gram             75gms

Salt

Bengalgram                    25gms

Methiseeds                    1/4tbsp 

For manchuriacurry:-

Carrot                        1/4kg

Onionrings(ullikadalu)        75gms

Garlic                        6pods

Salt

Ginger                        1½cm

Soyasauce                     1tsp

Chilli sauce                  ½tsp

Greenchilli                   6

Ajinamoto                     little

Oil                           1/4 cup

Cornflour                     ½tsp

Method:-

Soak all lentils,rice,fenugreekseeds(methi)for 3-4 hours.

Grind them to a fine batter(as dosa consistancy).

Keep a side for fermentation.

Meanwhile make manchuria curry.

Chopthe vegetables and boil them,drain.

Heat oil in askillet,add garlic,ginger&chilli bits.add

cooked veggies,stir them for 1 minute.

Add soya,chillisauce,ajinamoto.

Add one(1)cup water and boil.

Mix tsp water & cornflour to the boiling mixture.

When it thickens,add cilantro leaves,onion rings,      

Allowto cook untilit gives fine flavour.

Now make dosas to golden brown and serve hot with manchuria curry:

 

VEGETARIAN PIZZA WITH COTTAGE CHEESE &rucola salad

Instant pizza packet for 4 pizzas

Tomato sauce ( Readymade)8-12 tbsp

Onion 1

Mushrooms 8

yellow capsicum 1

Pizza cheese 200gms

Ruco salad 1 packet

Cottage cheese 500gms

Black olive fruits 8

Method:-Start the oven.at 250¤c

Mix the pizza dough.

Press the pizzas directly on the baking sheet(paper).

Spread out the tomato sauce over them.

Peel & cut the onion slices,place them around pizzas.

Deseed capsicum and make slices,and spread evenly on pizzas.

Sprinkle the grated cheese properly..

Bake in the middle row for 10 minutes.

Spread ruco salad 6cottage cheese and serve.

 VERMICELLI/SEMIYA UTHAPPAM

 

Semiya/vermicelli  1/2 cup

Riceflour            1 cup

Chopped onion
Yoghurt              1 cup
Salt

Finely chopped    3-4(as per taste)

greenchilli 

                       

Marinate  semiya/vermicelli for 2-2½ hours in the yoghurt & mix all other chopped ingredients and salt.

Add rice flour and make a fine batter.

Heat griddle and pour as uthappam,if you need more onion,chilli bits(cut extra)spread over and lightly press with slotted spoon,pour tsp oil/ghee

around,cover with a lid and cook until golden on low flame.

Roast on the other side and serve with coconut chutney.  

RAWA MASALA DOSA(SEMOLINA)

1cup= 100gms is my measurement.

Semolina                   Icup

Rice flour                 1cup

Plain flour                ½cup

Yoghurt                    ½cup

Salt

Blackpepper                 crushed½tsp

Cumin seeds                  1tsp

Water                        2 or(may belittlemore)

Saltto taste

Oil/Ghee/butter for rosting(cookin)dosa

For curry masala:-

Potatoes                     1/4kg

Oil                          1½-2tbsp

salt

Crushedginger&garlic          1tsp

Curryleaves                   1twig

Greenchillies                chopped(5)

Turmeric                     pinch

Onions                        2chopfinely

Tomato                       finely chopped

Mustards                     1 tsp

Chopped fresh coriander        ½cup

Curry masala                  1tsp

Method  for batter:-

Sieve rice&flour ,mix together alongwith semolina(suji).

Add crushed pepper,salt,cumin.

Add 2cups water+yoghurt to it without any lumps.

Allowto stay aside for 30-45 minutes.

Meanwhile make preparation for masala.

Masala:-Boil potatoes,peel and slightly mash them.

Heat oil,add mustards,assoon astheysplutterd add onion,curryleaves.once onion turns glazy add tomato,ginger crush,chopped green chillies,salt & turmeric.Simmer,with a lid.

cook for a while.

Add curry masala.Stir and wait until it leaves fineflavour.

Add mashed potatoes,mix well.

Check the seasoning andadd littleoil if needs.

Stir and remove.Nowmasala is ready.

Batter;.-Check the batter and if needs, add some more water.

The batter should be thinner than normal (uraddal)dosa!

Heat the griddle (tawa),pour 1 tsp ghee/butter/oil,

Pour (from the ends of the griddle to the center)

clockwise,without spreading with ladle,the dosa comes with

holes(that means the batter is ready for dosa),

pour tsp ghee/oil/butter around it.

Place tbsp of prepared masala in the center,

cover with a tight lid.Let it cook for 1minute.

Check dosagets golden brown (down side),

sprinkle chopped corianderover and fold it into traiangle or roll as a mat,servehot with fresh coconutchutney ,sambar or ginger chutney or onion chutney

 

Chutneys for Dosas, Idlis and vadas etc..

 GINGER CHUTNEY-1

Ginger bits                 1½tsp

Reddry chillies             2-3

Greenchillies               2-3

salt

Tamarindpulp(squeezed)      2tsp

Jaggery/sugar                ½tsp

poppedchenna dal(putana)     2tsp

Fortempering:

Oil                         1tsp

Blackgram

Bengal gram                 ½tsp

Mustards                    1/4tsp

Asafoetida                  optional,pinch

Corianderleaves            tsp

Method:-Grind everything  coarsely.

Heat oil andmake tempering and pour over chutney,do notmix it,cover with lid.

Serve with tempering,it is tasty with crunchy 

bengal&blackgrams while eating.

CHILLIE CHUTNEy

Chopped Red Chillies 5

Chopped Green Chillies 5

White Vinegar 1tbs

Lime juice 1tbsp

Sugar 1/2tsp

Lime sliced 1

Finely chopped shallots 2

Oil 1tbs

Salt

Method:

Mix lime and salt,keep,let it stay for 30 minutes.

Mix the chopped chillies with vinegar, stir it for 1/2second and drain.

Mix the chillies, lemon juice, sugar, chopped shallots and oil.

Add the salted lime slices to the mixture and mix it .

     

   

 

   

Green Chilli OnionOninon chutney:-2

 

chopped onion        2medium

ginger  chopped           tsp 

green chilli              2-3 
cumin seeds               tsp
Broken red chilli         1

 oil                   2  tbsp
lemon juice

salt to taste
Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl.

Heat the oil in a pan on medium level for about 2  minute(s) till it is hot enough. Add the cumin seeds. Let them splutter and then add the red chillies. Fry briefly and pour it on the chutney.

Add salt and lemon juice to the chutney.

GROUNDNUTS CHUTNEY-3

Groundnuts             ½cup

freshcoconut           tbsp

Greenchillies          3

salt

Redchilli               1

Tamarind                1tsp

Coriander leaves         1tsp

Oil for tempering

Mustards,brokenredchillies(2),blackgram,bengalgram(each ½tsp),curryleaves. 

Method:-

Blend everything for chutney ingredients to smooth paste. 

Heat oil in a pan and add all tempering ingredients, after done pour over chutney,do not mix. 

POPPED BENGAL GRAM /PUTANA CHUTNEY-4

Called as Chickpeas,putana/ poped bengalgram.

Popped bengal gram             1cups

Freshgrated coconut            1cup

Greenchillies                  6-8

Dry redchilli                   1-2

tamarind                         1tsp

salt totaste

Fortempering:-

Mustards,bit redchilli,blackgram &bengal gram(each ½tsp),curryleaves(tbsp)

Method:-Blend all ingredients for chutney along with 1cup water to a smooth paste.

Heat oil and make tempering,after done add directly into the chutney,do not mix it. 

Fresh coconut chutney -5

Freshcoconut                  2cups(grated)

salt

Greenchillies                 7-8

Corianderleaves               tsp

Milk                          1½cup

Tempering:-

Oil                         1½tsp

Bengalgram                   ½tsp

Blackgram                    ½tsp

Onebitred chilli

Curryleaves(fresh           twig

Method:-

Remove the black skin of the coconut,grate it well. 

Blend that,salt,milk,greenchillies to a fine smooth paste(like bajji batter).

Heat oil and make tempering add into chutney,do not mix.    

TOMATO CHUTNEY-6

Tomato                   2small

Onionbits                1tsp

Greenchillies            2-3

Tamarind                little

Oil

Tempering:-

Mustards,cumin,blackgram.

Heat oil and fry the onion to pinkish brown.,

add tomatoes and chilli fry until done,

Remove ,cool.

Grind roughly,and put the tempering.

ONION CHUTNEY-7

 
Onions
                           Big              1 no
Green chillies         
                           2 
Red
                           Chillies(dry)       2 
mustard seeds          
                           1 tsp
Blackgram              
                               2 tsp
tamarind dry             1 small piece
salt                   
                                  to taste
Jaggery                     1 tsp
oil                    
                                    1 tbsp  

Method :

Chop the Onions corasely.

Heat  oil & add 1 tsp of urad
dal,&chilliies fry for a minute.

Add the Onions & salt.

Fry till all the ingredients gets mixed & raw smell is disappeared.

cool it.

Add the tamarind, jaggery& grind it to a fine paste . 

Make the seasoning with the
other tsp of urad dal , mustard seeds in a tsp of oil.

Pour over chutney,do not mix it.
 COCONUT & PUTANA CHUTNEY -8

Freshcoconut               1cup

Putana/Roasted bengalgram   1cup

water                       2cups

Greenchillies               7-8

Salt

Tamarind                     1tsp

Corianderleaves              ½tsp

Oilfortempering

Mustards                     ½tsp

Blackgram

Bengalgram                   each½ tsp

red drychilli                 broken2bits

Curryleaves

Turmeric                       pinch

Method:-

Mix all ingredients for chutney and blend them in a blender to a smooth batter.

Remove into a bowl.

Heatoil and make seasoning with given ingredients and pour direct over chutney,do not mix them.

INSTANT PUTNACHUTNEY

we can makepowderwith putana seedsto a smooth powder and store in a container, can be used whever you need for emergency!.This isvery easy to prepare and tasty too.

Putana powder              2 cups

Yoghurt /thick curd        3½ cups

Salt

Red chilli powder           tsp

Green chillies                 3chopped

Crushed ginger              ½tsp

Oil for seasoning.

Mustards               !tsp

Bengalgram             tsp

Blackgram                     tsp

Fresh curry leaves           1tbsp

Method:-

Mix and beat yoghurt with putana powder.

Addsalt,ginger crush,chilli powder,mixwell.

Heat oil and seasoning well.

Pour it over chutney along with curryleaves.

INSTANT GRAMFLOUR CHUTNEY

This is really everybody likes,this is invented by my mother-in-law.

Whenever she gets sudden guests (doent have any fresh coconut in handy),she used to make this!

Try it you may like it.

Gramflour             small cup

Tamarind squeezed       1tbsp(can bereduced also)

Red chillipowder          2tsp

salt

Water                    2 cups

Curry leaves             ½tbsp

Asafoetida               pinch

Mustards

Blackgram

Bengalgram

Oil                      1½tbsp

Fresh coriander           For garnishing

Method:-

Dry roast flour for 2minutes to remove the raw smell.cool .it

Mix flour,salt,tamarind salt and 1 cup of water.

It should be like dosa batter consistancy.

Heat oil and make seasoning add finally curryleaves.'

Pour immediately into the chutney batter.

Mixwellandgarnish with chopped leaves!

ROASTED PEANUTS &ROASTED BENGAL GRAM(PUTANA)&FRESHCOCONUT

This method also same as putana chutney!!

COCONUT CHUTNEY(2) Fresh coconut        Halfpart
 Garlic                1(optional)  
chopped onion          optional
chopped ginger            tsp
crushed pepper             2tsp

 Tamarind                 ½tsp 

few curry leaves
 oil                         2½tbsp

 mustard seeds,bengal garm,redchilli,blackgram 

 

 Coconut Chutney:

      Grind together coconut, garlic, ginger, pepper, salt and tamarind.

      The mixture should be finely ground.

      The chutney can be as watery or not too watery as per your liking.

      Add oil to a sauce pan, add mustard onion and curry leaf, when it is done and add to the coconut chutney.

      TOMATO&ONION CHUTNEY

      Curry Leaves

      tbsp

         

      Onion bits

      1cup

       

      Tomato

      1

         

      Dried Red Chillies

      8

       

      Salt

           

      Oil

      2 tbsp

       

      Water

      3tbsp

      tempering:-          

       mustards,oil(1tbsp),bengalgram,brokenredchilli,curry leaves,cumin.  
       Method:-

      Heat oil and add the below vegetables and condiments except water and saute until it is brown.

      Grind the mixture by adding water.

      Make tempering nad pourover chutney,serve with

      any dosa,vada,or idli.

           

      SOYA DOSA

      soya granules 2cups

      Boiled rice   1cup

      salt

      Greengram (mung) 1/4cup

      Fenugreek seeds       tsp       

      Method:-

      Soak soya granules, boiled rice, greengram,fenugreek seeds together for 8 hours.

      Grind to a smooth dosa consistency.

      Add salt. Make thin dosas as normal way.No fermentation needed!

      Can be stored in the refregerator for 5-7 days.

      COCONUT DOSA

      Coconut                  1fresh

      Raw rice                 250gms

      Salt

      Black husked gram         500gms

      ginger

      Greenchillies               8

      Cuminseeds                  11/2tsp

      salt

      Method:-

      soak blackgram & rice for 4-5 hours.

      Grate coconut without black (brown)

      part.

      Grind together in mixie to a smooth,soft batter.

      Cut onion into cubes,

      Chop chillies to thin slices.

      Add them to the batter.

      Make thick dosas and pour oil around,cover and cook to golden crispy brown(both sides).

      Note:-If you want "sour dosas",

      allow the batter to stay overnight .

      MINT CHUTNEY

mint leaves(fresh) 1cup

tamarind/lemon marblesize

Ginger 1"

Onions 2medium

reddrychillies 6

Salt

Oil 1/2 tbsp

Gratedcoconut 11/2cup

Method:-
Heat oil and fry red chillies, onions,

ginger, tamarind, cocunut, pudina leaves,

salt  till it becomes brown.Cool a little,then

Grind coarsely  in mixie with little water.

note:-If you need use tempering.Goes excellent with dosas.

GROUNDNUT CHUTNEY 

     

Peanuts/groundnuts 100gms

Redchillies 5

Cumin 2pinches

jaggery little

salt

Garlic 5

Freshcoriander

Oil

Tempering.

     

Fry peanuts/groundnuts till brown and takeout skin.

Add all the other ingredients with the peanuts and grind to a smooth paste.,add 1cup of water.

Heat oil and make tempering,curryleaves and pourover chutney.

serve with dosa/idli/vada etc...

     
     


 

 

   

   

 

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