A very popular Indian dish is the Dosa; Mainly a South Indian food made out a batter, it is popular all over India.It is similar to the pancake. Pronounced as Dosai and Dosay, it is another Indian fried bread recipe you want to try again and again. From the famous Masala Dosa to the lesser known Adai, there are lots of varieties to choose from .
Generally Dosa is prepared from a batter prepared from a ground mixture. This batter is then spread from the centre to the sides in a circular motion on a hot tava(flat circular frying pan).
When the batter is prepared from powdered ingredients, it is poured in a circular motion in such a way that the sides are formed first and then the center is filled with batter. Usually Chutneys are served along with dosas though many other 'spreads' can be used while serving dosas.
When the batter is prepared from powdered ingredients, it is poured in a circular motion in such a way that the sides are formed first and then the center is filled with batter. Usually Chutneys are served along with dosas though many other 'spreads' can be used while serving dosas.
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Adai
Par boiled rice- 2 cups
Red grram dhal- 1/2 cup
Bengal gram dhal- 1/2 cup
Green chillies- 6
grated coconut- 3 tblsps
Coarsely powdered pepper and cumin -1 tsp.
Chopped coriander leaves and curry leaves- 2 Tblsp.
Salt to taste
oil- enough for frying
Serves about 20 adais
Soak rice and dhal together for 2-3 hours.Grind it along with coconut and chillies till it becomes a thick paste. Mix with other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce.
Par boiled rice- 2 cups
Red grram dhal- 1/2 cup
Bengal gram dhal- 1/2 cup
Green chillies- 6
grated coconut- 3 tblsps
Coarsely powdered pepper and cumin -1 tsp.
Chopped coriander leaves and curry leaves- 2 Tblsp.
Salt to taste
oil- enough for frying
Serves about 20 adais
Soak rice and dhal together for 2-3 hours.Grind it along with coconut and chillies till it becomes a thick paste. Mix with other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce.
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DrumStick Leaves Adai (Murungai Keerai Adai)
This different Dosa is definitely a healthy option; Less on oil and more on Iron (Keerai) it serves as a good breakfast option. Murungai Keerai in Tamil means DurmStick Leaves
Ingredients:
Tuvar (Toor) Dhal- ½ cup
Bengal gram Dhal ½ cup
Urad (Black gram) Dhal- 1 tbsp
Raw rice- ¼ cup
Boiled rice- ¼ cup
Tender drumstick leaves-1 cup- finely cut
Coconut grated- ¼ cup
Dry red chillies-6
Salt to taste
Asafoetida- ½ tsp
Desi Ghee- a little
Oil for roasting
Method:
Soak all dhals, rice, dry chillies together for an hour. Grind all these along with asafetida, salt and coconut gratings to a coarse paste.
Lightly roast the drumstick leaves in a skillet (kadai) using a little oil. Add the drumstick to the coarse paste.
Take a ladle full and pour it on a pre-heated thick tawa and spread it slightly thick and evenly into a round shape to make Adai. Using a spoon, apply oil all around the Adai for getting a crisp finish.
Spread a spoon of ghee on the hot Adai before serving along with tomato sauce or sweet and sour chutney.
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Tuvar (Toor) Dhal- ½ cup
Bengal gram Dhal ½ cup
Urad (Black gram) Dhal- 1 tbsp
Raw rice- ¼ cup
Boiled rice- ¼ cup
Tender drumstick leaves-1 cup- finely cut
Coconut grated- ¼ cup
Dry red chillies-6
Salt to taste
Asafoetida- ½ tsp
Desi Ghee- a little
Oil for roasting
Method:
Soak all dhals, rice, dry chillies together for an hour. Grind all these along with asafetida, salt and coconut gratings to a coarse paste.
Lightly roast the drumstick leaves in a skillet (kadai) using a little oil. Add the drumstick to the coarse paste.
Take a ladle full and pour it on a pre-heated thick tawa and spread it slightly thick and evenly into a round shape to make Adai. Using a spoon, apply oil all around the Adai for getting a crisp finish.
Spread a spoon of ghee on the hot Adai before serving along with tomato sauce or sweet and sour chutney.
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(Plain) Dosa
1 cup plain rice
1 cup parboiled rice
1/4 cup white urad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding
Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp. Serve hot with chutney and / or sambar.
1 cup plain rice
1 cup parboiled rice
1/4 cup white urad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding
Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp. Serve hot with chutney and / or sambar.
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Jaggery(Sweet) Dosa
Wheat flour 1 cup
Rice flour 1/4 cup
Maida 1/4 cup
Rava 3 tsps
Coconut 1/4 cup finely grated
Jaggery 1 cup
Cardamom 2 powdered
Ghee 1-2 t.spoons per dosai
Melt jaggery in 2 cups of boiling water and let it cool.Mix wheat flour, rice flour, rava, maida, cardamon, and coconut with the melted jaggery, and make a fine batter(Similar to Masala Dosa)
Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 tsp of ghee around it. Let it cook on this side for a few minutes, and then turn over to the other side, andput 1 t.spoon of ghee around it. Wait till the dosai turns brown.
Wheat flour 1 cup
Rice flour 1/4 cup
Maida 1/4 cup
Rava 3 tsps
Coconut 1/4 cup finely grated
Jaggery 1 cup
Cardamom 2 powdered
Ghee 1-2 t.spoons per dosai
Melt jaggery in 2 cups of boiling water and let it cool.Mix wheat flour, rice flour, rava, maida, cardamon, and coconut with the melted jaggery, and make a fine batter(Similar to Masala Dosa)
Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 tsp of ghee around it. Let it cook on this side for a few minutes, and then turn over to the other side, andput 1 t.spoon of ghee around it. Wait till the dosai turns brown.
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Maida Dosai
Maida - 3 CupsGrated Coconut - 1 CupGreen Chilly - 3-4Ginger - 1" PieceSugar - 2tbspSalt - as per tastefOil / GheeMustard Seeds - 1 tbspCurry Leaves - 6-7 Rice flour - 1 1/2 cups
Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spreadwith the back of the spoon to a thin round.
Maida - 3 CupsGrated Coconut - 1 CupGreen Chilly - 3-4Ginger - 1" PieceSugar - 2tbspSalt - as per tastefOil / GheeMustard Seeds - 1 tbspCurry Leaves - 6-7 Rice flour - 1 1/2 cups
Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spreadwith the back of the spoon to a thin round.
Mix maida:rice four in the ratio 2:1. Add about 2 tsp of ava.Add water and mix. Let it be more thin than normal dosai.To this add chopped green chillies, few cumin seeds, salt to taste(about 1 tsp). Add some splattered mustard seeds. Make dosas as described previously but make the dosas more thick. The same procedure can be followed with wheat flour instead of maida.
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Masala Dosa - A delight from down south!
Make this delicious South Indian Dosa with this recipe.
Masala Dosa is famous all over the world for it's taste, size and the uniqueness.
Originally coming from the Mysore in Karnataka, it has become popular among all over India and now the world.
Usually eaten as a snack, it is also regularly served during breakfast.
Make this delicious South Indian Dosa with this recipe.
Masala Dosa is famous all over the world for it's taste, size and the uniqueness.
Originally coming from the Mysore in Karnataka, it has become popular among all over India and now the world.
Usually eaten as a snack, it is also regularly served during breakfast.
You'll need:
For the Batter
1 cup plain rice
1 cup parboiled rice
1/4 cup white urad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter. 10-12 tsps. ghee or oil as preferred
water for grinding
For the masala:
2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste
For preparing the masala:
Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt,potatoes, coriander. Mix well.
Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight.Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in
Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours.Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar.
For the Batter
1 cup plain rice
1 cup parboiled rice
1/4 cup white urad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter. 10-12 tsps. ghee or oil as preferred
water for grinding
For the masala:
2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste
For preparing the masala:
Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt,potatoes, coriander. Mix well.
Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight.Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in
Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours.Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar.
Chutney spread Can be Used in Masala Dosa and other dosa recipes
1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste
Grind all ingredients together to form a firm chutney. Use very little water.
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Masala Powder Dosa
You can use this recipe as a substitute for Masala Dosa. You don't have a filling and you can use the Masala again for spicing up an otherwise plain Dos
Ingredients:
Raw rice-3 cupsBoiled rice-1 cupUrad dhal-1/2 cupSalt to tasteOil for roasting
To make Masala Powder:
Corriander seeds-1 tbspBlack urad ( full black gram) seeds-1 tbspChanna (Bengal gram ) dhal-1 tbspAsafoetida-1/2 tspTill (Sesame or Gingely) seeds-1 tspDry chillies-8Salt to tasteGrated dry coconut-1 tbspDry roast Till (sesame) seeds in a small kadai. Remove and set aside. Put ½ tsp oil in the kadai. Add the other ingredients (except salt & dry coconut) and fry a little. Lastly add dry coconut or copra gratings and switch off the stove. Stir the mixture a little. When this mixture cools down, add salt and dry grind to a slightly coarse powder.
Method:
Soak raw rice, boiled rice and urad dhal together in water for 3 hours. Drain excess water. Grind these to a smooth batter. Add salt and allow the batter to ferment overnight. Next day, use this batter to make dosa on a pre-heated thick tawa.
Apply oil to the sides of the dosa and roast well. Sprinkle the Masala Powder ( as above prepared) on the dosa. Brush little oil on the dosa. Reduce the flame. Do not turn the dosa. Roast on only one side. Remove from heat and serve hot. Can be served with coconut chutney if preferred.
You can use this recipe as a substitute for Masala Dosa. You don't have a filling and you can use the Masala again for spicing up an otherwise plain Dos
Ingredients:
Raw rice-3 cupsBoiled rice-1 cupUrad dhal-1/2 cupSalt to tasteOil for roasting
To make Masala Powder:
Corriander seeds-1 tbspBlack urad ( full black gram) seeds-1 tbspChanna (Bengal gram ) dhal-1 tbspAsafoetida-1/2 tspTill (Sesame or Gingely) seeds-1 tspDry chillies-8Salt to tasteGrated dry coconut-1 tbspDry roast Till (sesame) seeds in a small kadai. Remove and set aside. Put ½ tsp oil in the kadai. Add the other ingredients (except salt & dry coconut) and fry a little. Lastly add dry coconut or copra gratings and switch off the stove. Stir the mixture a little. When this mixture cools down, add salt and dry grind to a slightly coarse powder.
Method:
Soak raw rice, boiled rice and urad dhal together in water for 3 hours. Drain excess water. Grind these to a smooth batter. Add salt and allow the batter to ferment overnight. Next day, use this batter to make dosa on a pre-heated thick tawa.
Apply oil to the sides of the dosa and roast well. Sprinkle the Masala Powder ( as above prepared) on the dosa. Brush little oil on the dosa. Reduce the flame. Do not turn the dosa. Roast on only one side. Remove from heat and serve hot. Can be served with coconut chutney if preferred.
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Methi Dosa
This innovative Dosa makes use of Methi (Fenugreek Seeds). Makes for a different snack on a Sunday eveningIngredients:
Menthya (Methi) seeds-1 cupRaw rice-1/2 cupDry chillies-2Salt to tasteOil for roasting
Method:
Soak methi, rice and chillies together for 5 hours. Drain excess water. Grind them nicely to a smooth batter. Allow the batter to ferment for 5 hours.
This dosa will taste slightly bitter. But if the batter is fermented enough, the bitterness gets reduced.
Make dosa on a pre-heated thick tawa and apply oil on the sides of the dosa. Remove and serve hot with chutney.
This innovative Dosa makes use of Methi (Fenugreek Seeds). Makes for a different snack on a Sunday eveningIngredients:
Menthya (Methi) seeds-1 cupRaw rice-1/2 cupDry chillies-2Salt to tasteOil for roasting
Method:
Soak methi, rice and chillies together for 5 hours. Drain excess water. Grind them nicely to a smooth batter. Allow the batter to ferment for 5 hours.
This dosa will taste slightly bitter. But if the batter is fermented enough, the bitterness gets reduced.
Make dosa on a pre-heated thick tawa and apply oil on the sides of the dosa. Remove and serve hot with chutney.
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