Friday, May 30, 2014

Dose varieties


Carrot Rava Dose


  • 2 cups rava
  • 1 cup grated carrot
  • 1 cup grated coconut
  • Half cup finely chopped coriander
  • 2 to 3 green chillies finely chopped
  • Salt to taste.
  • Mix all the ingredients by adding water little by little into a thick batter.

  1. Heat a griddle or dosai tawa and put one ladle of the above batter and pat it by hand into a round hape.
  2. Pour oil all round and turn it and cook the other side also and remove from the tava when fully cooked.

Moong Dal Dosa


Moong dal (pasi parupu) is very nutritious, needs less soaking and is easy to digest. I have used the yellow split moong dal for preparing this dosa. Moong dal dosa can be done in a few minutes, it is filling, saves a lot of cooking time without compromising on nutrition.

Ingredients needed

  • Split Moong dal -1 cup
  • Ginger -1/2 inch piece
  • Green chillies -2
  • Jeera/cumin seeds - 1 tsp
  • Asafoetida/hing - a pinch
  • Coriander leaves - 1 tbsp finely chopped
  • Onion -1 finely chopped (optional)
  • Oil for making dosa
  • Salt to taste.

Method
  1. Clean and soak moong dal for 3 - 4 hours.
  2. Grind it to a smooth paste with ginger, green chillies and salt.
  3. The consistency of the batter should neither be thick nor thin.
  4. Add cumin seeds, asafoetida and finely chopped coriander leaves. You can add onions if needed.
  5. Heat a nonstick tawa/Cast-iron tawa. Pour a ladle of the batter in the centre of the tawa and spread it out from the centre making round shapes.
  6. Drizzle a tsp of oil around the dosa.
  7. After it is cooked, flip it over to the other side. Wait for a few seconds till the other side is cooked, remove the dosa from tawa and serve hot.
  8. This dosa should be served hot. Have it with coriander chutney, tomato chutney or any chutney of your choice or with sambar. You get 6 dosas for this measurement.


Rava Dosa 1


Ingredients needed


  • Ravai /semolina – 1/2 cup
  • Rice flour – 1/2 cup
  • All purpose flour/maida –1/4 cup
  • Water - 3 - 3 1/2 cups
  • Green Chillies - 1 finely chopped
  • Ginger – 1 inch piece
  • Whole black pepper – 1 tsp
  • Cumin seeds –1 tsp
  • Salt as required

For the seasoning

  • Mustard – 1/2 tsp
  • Asafoetida – a generous pinch
  • Curry leaves- a little

Method
  1. Soak semolina in a little buttermilk for 1 hour.
  2. Then mix rice flour, maida and water with it. The batter should be thin and watery.
  3. Add finely chopped ginger, finely chopped chillies, cumin seeds, whole black pepper and salt.
  4. Heat a tsp of oil, add the ingredients for seasoning and pour it over the batter.
  5. Heat a non stick tawa/iron griddle, take a little batter in a ladle and start filling it from the outer corners of the tawa to the inside in a net like pattern.
  6. Drizzle a tsp of oil around the dosa.
  7. Cover it with a lid, when it becomes golden brown, flip it over to the other side and let it get cooked.
  8. Serve hot with any chutney or sambar of your choice.

Rava Dosa 2

Ingredients

  • 1 cup fine sooji (semolina)
  • 1/2 cup rice flour or plain flour
  • 1 Tbsp oil
  • 1/8 tsp soda bicarb
  • 2 1/2 cups buttermilk
  • 1 tsp coriander chopped fine
  • 2 green chillies chopped fine

Method

  1. Blend all the ingredients together. Add more buttermilk if necessary.
  2. The batter should be relatively thin (pouring consistency). Salt to taste. Keep aside for 20 - 30 minutes.
  3. Heat griddle to very hot, sprinkle some water till it sizzles and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it.
  4. Roll the dosa in a three-fold cylinder. Serve hot with onion and/or coconut chutneys. Lift with a spatula as for basic dosa.

Ragi Wheat Dosa

Ingredients

  • 1 cup ragi flour
  • 1 cup wheat flour
  • Butter milk for mixing
  • Salt to taste

Method

  1. Mix the ingredients well & it should be of the thickness of regular dosa batter.
  2. Keep it over night and make dosas next day.
  3. Serve with any kind of chutney.

Neer Dosa


Ingredients

  • 1 cup rice-soaked for 2 hours
  • 1/2 cup coconut-grated
  • 1/2 tsp salt
  • 5 cups water
  • 1 Tbsp oil

Method

  1. Grind rice and coconut to a very fine paste.
  2. Add 5 cups water and salt.
  3. Heat a non-stick pan and pour enough batter to cover the pan (turn the pan around quickly so the mixture coats the bottom well without any holes.
  4. Lower the heat and cover pan for 1/2 a minute or so.
  5. When the edges start lifting, dribble a few drops of oil around and ease the dosa out of the pan and serve.

Pesarattu


Ingredients needed

  • Whole Green gram - 1 cup
  • Raw rice - 2 tsp
  • Onion - 1
  • Ginger - 1 inch piece
  • Cumin seeds - 1 tsp
  • Green chillies - 4-5

For the toppings
Some finely chopped onions



Method

  1. Soak green gram and rice together for 5- 6 hours. Grind it to a smooth paste along with 1 onion, green chillies, ginger and needed salt. Add cumin seeds and mix well.
  2. Heat a tava, pour a ladle of batter in the centre and spread it in a circle from the centre to the outside of the tawa.
  3. Drizzle a tsp of oil around the dosa .
  4. Sprinkle chopped onions on the top (see pic 2) and press it lightly with a ladle or spatula.
  5. After it gets cooked, flip it over to the other side, drizzle a little oil and cook till done.
  6. Serve hot with ginger chutney or coconut chutney.

Onion Uttahappa






Ingredients needed for 2 Uthappams

  • Onion - 1/2 cup finely chopped
  • Idli batter - 1/2 cup and a little more(check the link for Idli batter recipe)
  • Green chilli - 1-2 minced
  • Ginger - 1 inch piece minced
  • Oil for making uttappams (sesame seed oil preferable)

Preparation
In a bowl combine onion, green chilli and ginger. Sprinkle a little salt and mix it. Remember the dosa batter has salt in it already.Keep this ready before heating the dosa tawa.

Method
  1. Heat a tawa, add a drop of oil and rub it with half an onion. This will help you to take the dosa from the tawa easily.
  2. Once the tawa is heated well, pour a ladle of batter and spread it to form a thick dosa as shown in the picture. Do not spread it thin. Uthappams should be thick.
  3. After a minute, sprinkle the onion mixture all over the dosa. Be generous in adding onions for the uthappam to taste great. Gently press it with the dosa ladle or spatula.
  4. Drizzle a tsp of oil around the dosa. Once the the base is golden brown and you see lot of holes on the top, flip the dosa to the other side.
  5. Drizzle a little oil and let it cook the other side. Once it is cook, remove the dosa from the tawa and serve hot with chutney or sambar.

Mini Soya Dosa


Ingredients

  • 1 cup soya milk
  • 1/4 cup whole wheat flour
  • 1 green chilli, chopped
  • 1/2 cup onions, grated
  • 1 Tbsp coriander, chopped
  • 1/4 tsp baking soda
  • 1 1/2 tsp oil
  • Salt to taste

For serving: Garlic tomato chutney

Method
  1. Mix all the ingredients together, making a thin batter.
  2. Heat a non-stick pan and grease it with a little oil.
  3. Pour two tablespoons of the batter on the non-stick pan and spread it using a circular motion to make a thin dosa.
  4. Cook on both till they turn golden brown.

Tomato Omlette


Ingredients:

  • Besan-1 cup
  • Rice flour-1/4cup
  • Jeera/Cumin seeds-1/2tsp
  • Onion-1 small,finely chopped
  • Tomatoes-2,finely chopped
  • Green chilli-1,finely chopped
  • Ginger-1tsp(grated)
  • Fresh coriander-1tbsp,finely chopped
  • Salt to taste.
  • Soda bicarb-pinch
  • Oil for frying.

Method:

1.In a bowl mix all the ingredients except oil, with water to dosa batter consistency.
2.Heat a pan or tawa,pour spoonfull of batter on tawa and spread evenly and sprinkle oil on the sides,cook evenly on both sides until golden brown.





3.Serve hot with any chutney or sauce.
Note:1.For kids you can skip chillies.
2.Tomatoes can be grinded and mixed into mixture but you will have to add less water according if needed.

Bele / Lentils Dosa


Ingredients:

  • Rice -1cup
  • Toordal/togaribele-1/2cup
  • Channadal/kadlebele-1/2cup
  • Moongdal/hesarubele-1/2cup
  • Uraddal/uddinabele-1/2cup
  • Green chillies/dry red chillies-3-4 or to taste
  • Ginger,chopped-2tsp
  • Jeera/cumin seeds-1tsp
  • Salt to taste
  • Soda bicarbonate-1/2tsp
  • Sugar-1tsp(optional)

Method:

  1. wash and soak rice and dals together for 6-7 hours.
  2. Grind rice and dals with chillies,jeera and ginger to fine paste.
  3. Add salt to taste,soda and sugar mix well and prepare dosa as usual
  4. no need to ferment.You can prepare dosa's immediatly.
  5. For preparing,heat a tava,take a ladleful of batter on tava,spread evenly
  6. as thin as possible.
  7. Sprinkle little oil on dosa,cook evenly on both sides.
  8. Fold and serve with chutney or any palya.
  10. Note:Sugar gives nice golden colour to dosa.

Pesarattu 1


Pesarattu is a dosa prepared with whole green gram/haramoong in hindi /hesarukaalu in kannada,which gives it light green colour to dosa."pesaru" means greencolour in telgu.It is a native dish of Andrapradesh.






  • Whole hara moong/hesarukalu- 1 1/2 cup
  • Rice-1cup
  • Ginger - 2 inch piece
  • Green chillies - 4
  • Cumin seeds - 1tsp
  • Salt to taste
  • Soda bicarbonate-1/2tsp
  • sugar-1/2tsp(optional)

For Topping

  • Finely chopped onions -1cup
  • Finely cut green chillies -2
  • Finely chopped coriander
  • Oil for frying

Method:

  1. Soak hesarukalu and rice together for 8hours in water.
  2. Grind with cumin, ginger and green chillies into fine paste.
  3. Add salt,soda and sugar,mixwell.No need to ferment.
  4. Heat a tava,pour ladleful of batter on tava, spread evenly as thin as possible.
  5. Sprinkle tbsp of toppings and oil around the dosa.Cook evenly on both sides.
  6. Fold and serve with coconut chutney or chutney pudi.

Masala Dosa





  • Rice-2cups
  • Urad dal-3/4cup
  • Toordal-1/4cup
  • Methi-1tsp
  • Rava-1/4cup
  • Plainflour or maida-2tbsp
  • Soda-1/2tsp
  • Sugar-1/2tsp
  • Salt to taste
  • Ghee or oil for frying

Method:

  1. Wash and soak rice,dals and methi in water for 6-7hours.
  2. Grind the soaked rice and dals into fine paste and
  3. keep the batter to ferment for 7-8hours in warm place.
  4. One hour before preparing dosa mix rava,maida,soda,sugar and salt with hands througly.
  5. Heat a tava pour ladleful of batter over tava and spread it evenly as thin as possible.
  6. Drizzle a tsp of oil or ghee over dosa,apply red chutney on dosa.
  7. No need to turn dosa if it is very thin,when dosa becomes crisp put a tbsp of
  8. alugadde palya and fold the dosa and serve hot with coconut chutney.
  9. Apply red chutney and place a tbsp of alugadde palya..
  10. Fold dosa in hotel style..
  11. Now dosa is ready to serve...........

Red Chutney

Ingredients:

  • Red chillies -10(byadgi menasinakayi or any mild variety)
  • Puff channa-2tbsp
  • Jeera-1tsp
  • Tamarind
  • Tandoori colour-1/4tsp(optional)
  • Garlic cloves-2
  • Salt to taste
  • Pepper corns-10
  • Oil-1sp

Method:

Fry the chillies,peppercorns,jeera and channa with little oil and
grind along with other ingredients into fine paste adding little water.
NOTE:When applying on dosa's add water and make it thinner.

Coconut Chutney

  • Ingredients:
  • Coconut,grated -1cup
  • Greenchillies -3
  • Puffchanna-1tbsp
  • Tamarind
  • Ginger
  • Coriander
  • Salt to taste

Method:

Grind all the above ingredients into fine paste.Serve with dosa.

ChurMuri Dosa






Ingredients:

  • Rice-2cups
  • Puffed rice(kadlepuri or mandakki)-2cups
  • Salt to taste
  • For sprinkling on dosa(optional)

  • Carrot grated-1
  • Onion chopped-1
  • Greenchillies-2
  • Coriander-tbsp
  • Oil for frying

Method:
  1. Wash and soak rice for 4-5 hours.grind rice along with puffed rice into a fine paste.
  2. Batter should be little thick.Add salt mix well and immediately dosa's can be prepared.
  3. Heat a tava pour ladleful of batter on tava and spread evenly as set dosa's.
  4. Sprinkle carrot,onion and greenchillies mixture on top of dosa.
  5. Drizzle little oil on dosa cook evenly on both sides.

Onion Dosa 2

Ingredients:

  • 2Cup- Par boiled rice
  • 2Cup-Raw rice
  • 1/2Cup- Urad dal (uddinabele)
  • 1/4Cup-Toordal(togaribele)
  • 1/2Tsp Methi seeds
  • 1/4Cup-Avalakki(rice flakes)
  • Salt to taste
  • 1/4 Tsp- Cooking soda

  • For toppings:
  • 2 Big-onions,finely chopped
  • 1-Tomato,finely chopped
  • 4-Green chillies,finely chopped
  • 1Tsp-Jeera
  • 1 Sprig-Curryleaves,finely chopped
  • Oil for cooking as required

Method:
  2. Wash and soak rice,dals and methiseeds for 6-8hours in water.
  3. Soak avalakki seperatly for 1hour before grinding.
  4. Grind rice, dals and avalakki into fine paste.Add salt and soda bicarbonate mixwell.
  5. Leave it overnight to ferment in a warm place.
  6. Mix chopped onions,tomato,chillies,jeera and curryleaves in a bowl.
  7. Heat tava,take a ladleful of dosa batter,spread evenly to your desired size,but slightly thicker.
  8. Sprinkle onion mixture over the dosa,drizzle 1tsp oil over dosa.
  9. Turn and cook well on the another side. Serve hot with any chutney or palya.

Neer Dosa 2

Ingredients:

  • Rice – 2 cups
  • Fresh grated coconut – 4 tbps
  • Salt to taste

Method:

1. Soak rice for 3 – 4 hours.
2. Grind soaked rice along with grated coconut to fine paste.
3. Add water to make thin as buttermilk consistency.
4. Add salt to taste, mix well.No need to ferment.
5. Heat tawa, take a ladle full of batter and sprinkle evenly, sprinkle little oil over dosa.
6. No need to cook both sides of the dosa, serve with vegetable saagu and ghee.


Paddu

Ingredients:

  • Rice-2cups
  • uraddal-1/2cup
  • Avallaki/riceflakes-fistful
  • Fenugreek seeds/methi-1tsp
  • Salt to taste
  • Soda bicarb-1/2tsp

Onion,finely chopped-1
Green chillies-2 or 3
Coriander,finely chopped
Cumin seeds-1tsp
Mustard-1tsp
Oil-1tsp

Method:

Wash and soak rice and dal seperately for 5-6 hours,soak avallaki only an hour before grinding.
Grind rice, dal and avallaki seperatley into a fine paste and with hands mix nicely and keep
the batter in the warm place to ferment for 7-8 hours(overnight is better).
Heat a oil in a pan add mustard seeds and cumin seeds wait until it splutters,add this tempering
to the batter along with chopped onions,green chillies,coriander,soda and salt mix well.
Heat a poddu tawa,smear oil in each holes,pour tbsp of batter into each hole,cook on both sides
until golden brown,add little oil if it is sticking.
serve with coconut chutney.


Chilli Dosa

Capsicum Dosa (kids recipe)



Prep time - under 20 mins
Cook time - under 20 mins
Serves -1-2

Ingredients needed

Thick spongy dosas -3
Onion -2
Tomato -2
Green chilli - 1 finely chopped (optional)
Ginger - a small bit finely chopped
Capsicum - 1 medium
Red chilli powder - 3/4 -1 tsp
Turmeric powder -1/4 tsp
Kitchen king masala or garam masala powder - 1/4 tsp
Salt as required
Oil - 1 1/2 tbsp

Preparation

Cut dosa into small pieces and keep it aside.
Chop onions and tomatoes finely. Cut capsicum into medium size pieces.

Method

Heat oil, add onions, green chilli, ginger and saute till onions turn translucent.
Then add tomatoes, chilli powder, turmeric powder and cook till tomatoes become mushy.
Now add capsicum, kitchen king masala and cook for a few more minutes.Do not overcook the capsicum. The capsicum should retain its crunchiness. Add salt needed.
Now add the dosa bits and mix well till the dosa gets coated with the masala.
Serve warm and your child is going to enjoy it for sure. You do not have to prepare any side dish for this.

CauliFlower Dosa


Prep time - under 10 mins
Cook time - under 20 mins

Ingredients needed

Dosa batter or Masala dosa batter
Oil for making dosa (sesame seed oil preferable)

For the cauliflower masala

Cauliflower - 2 cups minced
Onion - 2 medium size
Tomato - 1 big
Ginger -1 inch piece finely chopped
Green chilli - 1 finely chopped
Curry leaves - few tender ones
Coriander leaves for garnishing
Oil - 1 tbsp
Turmeric powder - a pinch
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Kitchen king masala (optional) -1/2 tsp
Salt as needed

For the seasoning
Jeera seeds/cumin seeds - 1 tsp

Preparation

Cut the cauliflower into florets, wash and put them in hot water with a little salt for 10 mins. Drain the water and chop it finely or mince it and keep it aside.

Method

Heat oil in a pan/kadai, add jeera seeds, when it splutters, add finely chopped onions, green chilli, curry leaves and ginger.
Saute for a few minutes, until onions turn translucent.
Then add chopped tomatoes, turmeric powder, chilli powder, coriander powder, kitchen king masala (if using) and salt needed.
Saute till tomatoes turn mushy.
Add minced cauliflower and cook until cauliflower becomes tender. Check for salt and keep it aside. The stuffing should be dry. Now the gobi masala for dosa is ready.

Now to the Gobi Dosa -

Heat a tawa, grease it with a tsp of oil using half an onion, pour a ladle of dosa batter onto the center of the tawa and start spreading the batter in circular motion as seen in the picture below.
Drizzle a tsp of oil around the dosa. Close it with a lid. Once the dosa is cooked, simmer and place 2-3 tbsp of the masala, fold the dosa and remove from tawa. Serve hot with any chutney of your choice. (Keep it for a longer in if you want more browning).

Repeat the process for the rest of the dosa batter.




Note - I used basic dosa batter to prepare this dosa and did not use the masala dosa battere

If you want crispy dosa as in hotel

Follow the masala dosa batter recipe.

Instant Tomato dosa

Ingredients needed

Dosa Batter - 2 1/4 cup

For grinding
Tomatoes (medium sized ripe ones) -2
Green chillies - 1-2
Jeera/cumin seeds - 1 tsp
Ginger - 1 inch piece

Preparation

Dry grind jeera first coarsely, then add tomatoes, ginger, green chilli and grind to a fine paste adding little salt.(dosa batter already has salt in it)
Instant and Crispy Rava Dosa Recipe
Prep time - under 5 minutes

Ingredients needed

Rice flour - 1 1/2 cup
Rava - 1/2 cup
Maida/ all pupose flour - 2 tbsp
Jeera/cumin seeds - 1 1/2 tsp
Whole black pepper - 1 tsp
Green chilli -1 very finely chopped
Thick Buttermilk - 1/4 cup
Onion -1
Water - 2 3/4 cup
Oil for making dosas
Salt as needed

Preparation

Mix rava in 1/4 cup buttermilk and leave it for 15 minutes.
Chop onions and green chillies very finely.
First we will see how to prepare rava dosa batter-
In a bowl, mix together rice flour, all purpose flour, cumin seeds, whole black pepper, green chillies and salt needed. Add the rava + butter milk mix to it. Then add approximately 2 3/4 cup of water to it little at a time and mix it well so that there are no lumps.Check for salt. Add if required.

Now let us see how to make onion rava dosa -

First heat a non stick tawa or a cast iron tawa, sprinkle little onions on top of it. Do not add too much onions as you will have difficulty in removing the dosa from the tawa.




When the tawa is heated well, reduce the flame to medium.
Remember for every dosa, you have to mix the batter well, so that the rava will not settle at the bottom. You cannot spread the rava dosa batter like normal dosa.
After mixing it, take a ladle or a small cupful of batter and fill the outer corners of the tawa.(picture-1)
Then the inside of the tawa.(picture -2)
Then fill in big gaps if any (picture-3). See how lacy and beautiful it is. To make it easier to understand, I have explained it in 3 easy steps but you can pour the batter at one go following the same method.



Let the dosa get cooked. Rava dosa will take longer time to get cooked than normal dosa, so do not be in a hurry to flip over the dosa. Drizzle a tsp of oil around the dosa.
Let the dosa get cooked evenly on all sides.(You can adjust or move the tawa if needed)
Wait until the bottom turns nice golden brown and the corners start lifting up slightly.
Once the bottom turns golden brown, flip over to the other side. Drizzle another 1/2 tsp of oil around the dosa. Let the other side also get cooked.



Once cooked, remove from flame and serve hot with coconut chutney, sambar or idli podi.

Some important points to be kept in mind

Mix the batter well every time before making dosa to prevent sedimentation of rava.

Batter should be thin. In case the batter becomes slightly thick after making 3-4 dosas, add 1-2 tbsp of water and mix again. Then continue to make dosas.
Once the tawa is heated well, keep the flame in medium through out the process.
Remember rava dosa will take longer time to get cooked.
Once more top shot for you all to enjoy

How to make Schezwan Dosa

Ingredients needed

Dosa batter -3 cups

Oil for making dosas
For the filling
Onion - 1
Garlic - 2 tbsp
Beans - 3-4 (optional)
Carrot -1 julienned
Cabbage - 1 cup shredded
Capsicum -1 medium size
Ching's Secret Schezwan Chutney - 2 tsp
Salt and pepper powder to taste
Oil - 1 1/2 tbsp.

For garnishing
Spring onion greens (finely chopped)- 1 tbsp.

Preparation
Thinly slice carrot, onions, beans and capsicum.

Method

Heat oil in a wok or kadai, add onions, finely minced garlic and saute on high flame until onions change transparent. Continuous stirring is required.
Add beans, carrot and saute on medium flame until it is half cooked. Then add cabbage and saute for a few more minutes.
Finally add capsicum, salt needed, schezwan chutney, pepper powder and cook for 2-3 minutes stirring continuously. Do not over cook the vegetables. The vegetables should retain their crunchiness.
Garnish with spring onion greens. Keep this aside. This is the filling for our schezwan dosa. If preferred, you can add a tbsp of grated cheese.


Method of preparing Schezwan Dosa

Heat a tawa, when it is hot, reduce the flame to medium, pour a ladle of dosa batter and spread it in a circular motion.
Drizzle a tsp of oil around the dosa and cook covered.



Once the dosa is cooked and the corners start lifting up, flip the dosa to the other side and cook for another 3-4 seconds.
Then flip the dosa again, place needed stuffing on the dosa as shown in the picture above and roll it.
If preferred, you can spread a tsp of ching's secret schezwan sauce on the dosa and then place the stuffing.
Cut the rolled dosa and serve hot immediately. You do not need any side dish for this dosa.
Variations - Add cooked noodles to the dosa filling and make Schezwan Noodles dosa.

Onion Rava Dosa

Ingredients

  • 1 cup rava (semolina) 
  • 1 cup rice flour
  • 3 green chillies-chopped
  • 1/2 inch finely grated ginger 
  • 1/2 tsp black pepper
  • 1/4 tsp cumin seeds salt to taste 
  • A pinch of asafoetida
  • 3 onions-finely chopped
  • 3 tsp cashew nuts-roasted & broken oil

Method

  1. Mix the rice flour and rava with some water and mix till its a smooth batter.
  2. Add the asafoetida, cumin seeds and salt.
  3. Cover and keep it in a warm place for a few hours to ferment.  
  4. Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl and keep it aside.  
  5. Heat a flat pan (tawa) and grease it with a spoon of oil. Add some water in the dosa batter and make it into a thin batter.
  6. Pour 1/2 cup of the batter in center of the pan and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter.  
  7. Sprinkle some onion-green chilli mixture on top of it. Dot the edges with little oil and cook until golden brown.
  8.  
  9. Using a spatula carefully fold the dosa and remove from the pan. Serve hot with chutneys or sambhar.

Mysore Masala Dosa

 Ingredients
  • 1 cup par-boiled rice 
  • 1/4 cup black gram (urad dal)
  • 3 Tbsp toor dal
  • 3 Tbsp semolina
  • 1 tsp methi seeds (fenugreek seeds) 
  • Salt - to taste

  1. Method

  2. Soak all the ingredients except semolina for about four hours.
  3. Mix the semolina, salt and water.  Make a batter and keep it aside overnight to ferment.
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)