Delicious Dosa 2

Nava Dhanya Dosa
This Dosa is considered to be one of the healthiest Dosa dishes. The main ingredients are 9 types of Pulses, hence the name Nava Dhanya.

Ingredients:

All the grams should be full i.e should not have been de-husked

Green Gram-1/4 cup
Black Gram-1/4 cup
Bengal Gram-1/4 cup
Raw Rice-1/4 cup
Toor Dhal- 1/4 cup
Horse Gram-1/4 cup
Soya beans -1/4 cup
Jawar (white maize) -1/4 cup
Black Till seeds- 1 tbsp
Green chillies-3
Red chillies-6
Ginger- 1” piece
Grated coconut- 1 tbsp
Curry leaves- a little
Green coriander- chopped-handful
Asafoetida (hing)-1/2 tsp
Salt to taste
Oil for roasting

Method:

Wash all the grams and dhals thoroughly. Thereafter soak them well in water for 5 hours. Drain water. Add grated coconut, green chillies, red chillies, ginger, curry leaves, asafetida, salt as required and grind the mixture to a fine paste.

Add chopped coriander leaves. Pour a ladle full of this batter on to a pre-heated thick tawa and spread it thinly into a round shape.

Apply oil on the sides. Remove from heat after the dosa is well done and serve hot accompanied with chutney and sambhar.

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Paneer Dosa
This is a different kind of a Dosa with Paneer (Cottage Cheese) as the main ingredient. An excellent recipe to impress guests for a quick snack


Ingredients:

Raw rice-1 cup
Boiled rice-1 cup
Grated paneer-1 cup
Green chillies-2-chopped
Salt to taste
Chopped coriander leaves- 1 tsp
Oil roasting

Method:

Soak raw rice and boiled rice together for about 2 hours. Thereafter grind the soaked rice to a fine batter. Add salt as required while grinding. Add grated paneer, green chillies, chopped coriander and mix the batter well.

Heat a thick tawa (Dosa pan) and pour a ladle full of batter on to the tawa and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.

Serve the hot dosas accompanied with coconut or onion chutney and sambhar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.

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Palak Dosa

Make more with Palak (Spinach) with this unique Palak Dosa recipe.

Ingredients:

Raw rice-1 cup
Boiled rice-1 cup
Grated paneer-1 cup
Green chillies-2-chopped
Salt to taste
Chopped coriander leaves- 1 tsp
Oil roasting

Method:

Soak raw rice and boiled rice together for about 2 hours. Thereafter grind the soaked rice to a fine batter. Add salt as required while grinding. Add grated paneer, green chillies, chopped coriander and mix the batter well.

Heat a thick tawa (Dosa pan) and pour a ladle full of batter on to the tawa and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.

Serve the hot dosas accompanied with coconut or onion chutney and sambhar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.

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Pesarattu



Whole green gram with skin - 1 cup
onion -1 medium sized
ginger - a small piece
green chillies - 5
salt 1 tsp
Raw rice- 2 Tblsp
For Topping

Finely chopped onions - 3/4 cup
Finely cut green chillies -1 Tblsp
cumin seeds - 1/2 tsp
Oil-1Tblsp
Serves about 10 dosas.



Soak green gram and rice together for 9-10 hrs in enough water. After that grind with onion, ginger and green chillies. Add salt at the end of grinding. Heat oil and fry cumin seeds, green chillies with diced onions for 2- 3 , for the topping.Keep seperately in another plate. Heat a heavy dosa pan. Pour dosa by spreading from the centre.Add a teaspoon of oil around the dosa. Sprinkle the topping and press with the flat ladle. Fry in medium flame till the dosa becomes crisp. Fold and serve hot with chutney.

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Rava Dosa



1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine


Blend all the ingredients together. Add more buttermilk if necessary. ginger grated Roll the dosa in a three-fold cylinder. oil to shallow fry Serve hot with onion and/or coconut chutneys. The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes. Heat griddle and pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Put some oil (1/2 tsp.) over dosa. Lift with a spatula as for basic dosa. Makes 10 - 12 thin dosas.

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Set Dosa



Par boiled rice- 2 cups
raw rice- 2 cups
Black gram - 1 cup
Saffron color- 2 pinches
Cooking soda- 1/4 tsp
Salt 4 Tsp
Oil enough for frying


Serves about 25 dosas

Soak rice and dhal together in water for 4 hours. Grind to a smoth paste. Add salt just before taking out from the mixer/grinder. Allow to ferment for 15 hours. The next morning, add colour and soda to the batter. Mix well and pour dosa thick. (like uthappam) and let the circles be small. Fry both sides with little oil. Serve hot with Vegetable Kurma

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Sweet Ragi Dosa

Make a different recipe with Ragi through this recipe for Sweet Ragi Dosa. Good for a morning breakfast or as a evening snack.


Ingredients:

Ragi flour- 1 cup
Rice flour-1 tbsp
Grated Coconut-1 tsp
Gur or Jaggery powder-1/2 cup
Cardamom-powdered-1/4 tsp
Grated cashew-1 tsp
Ghee for roasting.

Method:

Mix 2 cups of water with jaggery and bring it to a slow boil on stove for about a minute.

Strain and keep aside. When cooled, add ragi flour, rice flour, grated coconut, cardamom powder and cashew gratings and mix the batter to a dosa consistency (not too thick or thin).

Pour some batter on a pre-heated thick tawa and shape it into round dosa. Apply ghee all round the dosa. After the dosa is well done, serve hot with chutney.


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Uthappam


Par boiled rice - 4 cups,
Urud dal -1/2 cup,
fenugreek seeds - 2 tsp
Coriander leaves for garnishing


Soak the above in water for about 4 - 5 hours and grind into a fine flour. Leave it for about 8 hours to become sour. Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it(it should be thicker than a normal dosa). When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. Serve with chutney.

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