Onion Rava Dosa

 

 

 

 

 

 

 

Ingredients:            

Rava - 2 cups

Rice flour - 1 and 1/2 cup

Chopped Onion - 1 cup

Chopped Coriander - 1/2 cup

Grated ginger - 1tsp

Grated carrot - 1/2 cup

Chopped curry leaves - 2 tsp

Salt

Chopped green chillies - 2 tsp

Water

 

Method:

1. Mix all ingredients (except onions) and add water to adjust batter consistancy to

     slightly thin

2. Heat tawa in medium low, apply 1/2 tsp of oil on tawa and rub with paper towel

     (This avoids dosa sticking to tawa)

3. Spread onions on tawa as shown and then spill thin layer of batter

4. Put oil and once cooked, flip the dosa and cook on other side

5. Serve with Chutney                                                                                  

                            

 

Neer Dosa (Bariakki Dosa)

Ingredients:

1. Rice - 2 cups
2. Coconut - 1 cup
3. Salt
4. Water

Method:

1. Soak rice for 2 hr and grind it with coconut to smooth batter(This doesnt need fermentation, but if you are using less proportion of coconut (lets say 1/4 cup instead of 1 cup)then batter should be set aside overnight )
2. Before making dosa, add salt and sufficient water to the batter (consistancy should be slightly thicker than butter milk)
3. On a hot tawa, spill thin layer of batter,put oil and cover the tawa with lid(Covering with lid makes dosa very soft) Note: This dosa batter should not be spread as other dosas, just take small portion of batter in a ladle and spill batter evenly on entire tawa.
4. Cook dosa on only one side( Do not flip)
5. Serve with spicy chutney

Servings: Makes 8-10 dosas

Khali Dosa

Ingredients:
Dosa Rice - 1 and 1/2 cup
Boiled Rice(Kusublakki) - 1 and 1/2 cup
Poha - 1/2 cup
Urad dal - 3/4 cup

Method:

1. Soak urad dal seperately and together soak Dosa Rice,Boiled Rice and poha for 8 to 10 hr
2. Grind uradal first, set it aside and grind other ingredients(Rice and poha) to smooth and then mix both the batter
3. Allow batter to ferment(needs at least 8 hr)
4. On medium heat spread thick and even layer of batter, holes starts forming as dosa gets cooked
5. Now spread oil on dosa
6. Flip the dosa and cook on other side too.
7. Serve with butter and chutney

Moong Dosa (Pesarattu-Andra special)

Ingredients:
1. Whole moong - 2 cups
2. Rice - 3/4 cup
3. Ginger - small piece
4. Salt
5. Green chilles - 6 nos
7. Finely chopped onions  (Optional)
8.Jeera - 1 tsp

Method:
1. Soak moong and rice over night and grind to fine paste with ginger, salt, green chillies
2. keep batter for 5-6 hrs in warm place
3.Add jeera and chopped onions to the batter
4. Spread thin layer of batter on tawa, spread oil over it.
5. Toast the dosa on both sides

Servings - 8-10 dosas

Set Dosa - Method 2

Ingredients:

1. Rice - 2-1/2 cups
2. Poha - 1 cup
3. Uradal - 1/2 cup
4. Curd - 1 cup
5. Methi seeds - 1 tsp
6. Salt
7. Sugar - 1 tsp

Method:

1. Soak rice,uradal,methi seeds overnight
2. Soak poha in curd for 2 hours
3. Grind seperately and mix well
4. Add salt and sugar to the batter and keep it warm place for 8-10 hours
5. Once batter is fermented, spread batter on hot tawa, sprinkle grated carrot and coriander leaves, spread oil/butter over it
6. Roast on both sides
7. Serve hot with chutney

Servings - makes 10-12 dosas

Ridge gourd Dosa (Heerekai dosa)

Ingredients

1. Rice – 1 cup
2. Tamarind paste – 2 tsp
3. Grated coconut – 1/2 cup
4. Dhaniya/coriander seeds - 1/4 tsp
5. Red chilli - 3 nos
6. Ridge gourd  - 20-25 pieces
7. Jagery
8. Termeric
9. salt 

Method:

1. Soak rice for 3-4 hrs
2. Grind rice with above ingredients (except ridge gourd)
3. Add required amount of water to the batter( consistency of batter should be slightly thinner than other dosa batter)
4. Peel and cut ridge gourd into thin round pieces (Similar way while preparing bajjis)
5. Heat the tawa, once it gets heated up, spread little oil over it and dip each piece of ridge gourd in dosa batter and place it on tawa as shown in picture ,spread oil over it and cover dosa with lid.Cook dosa on both sides 
6. Serve hot with butter and Jagery 

Note:No fermentation required, dosa can be prepared immediately after grinding batter.

Serves - 2

Uradal Dosa (Uddina dosa)

Ingredients:

1. Rice - 2 and 1/2 cup
2. Uradal - 1 cup 

Method:

1. Soak above ingredients over night and grind it to fine paste
2. Allow batter to ferment for 6-8 hrs
3. Adjust batter with water and spread it on hot tawa and put oil over it
4. Flip the dosa and cook on other side
5. Serve hot with spicy chutney

Raagi dosa

 

 

Ingredients:

• Ragi flour - 1 and 1/2 cups
• Rice flour - 1/2 cup
• Curd - 1/2 cup
• Salt
• coriander leaves
• Green chillies - 2-3
• water - 2 cups

 

Method:

• Mix all ingredients and make smooth batter
• Keep batter aside for 30 mins(consistancy of batter should be thin compared to other dosa batters)
• Spread thin layer of batter on tawa, spread oil over it
• Serve with chutney

Servings - 5-6 dosas

 

Cucumber Dosa

Ingredients:

1. Rice - 2 cups
2. Cucumber - 1 (Medium size)
3. Onion - 1 (Medium size)
4. Ginger - 1 smal piece
5. Curry leaves - 10 nos
6. Salt

Method:

1. Peel off skin of cucumber and cut into pieces
2. Soak rice and cucumber pieces for 4-5 hrs
3. Together grind rice,cucumber,onion,curry leaves,onion, salt
4. Spread thin layer of batter on tawa, apply oil and cook on both side
5. Serve hot with chutney

Servings - 2

Ash Gourd Dosa

Ingredients:

1. Rice - 1 cup
2. Coconut - 1/2 cup (grated)
3. White pumpkin ( Ash gourd) - 2 cup (Soft portion of ash gourd should be used)
4. Jagery - 2 tsp
5. Salt
6. Methi seeds - 1 tsp

 Method:

1. 
   
   Soak rice and methi seeds over night and grind with coconut,jagery ash gourd and salt
   
   
   
2. 
   
   Once batter is grinded, keep it aside for 2 hrs. (Adding ash gourd makes dosa very soft. Hence  fermentation not required)
   
   
   
3. 
   
   Spread batter on tawa by adding little oil
   
   
   
4. 
   
   Serve hot with coconut chutney
   
   
   

Servings  - 2

Adai

Ingedients:

1. Rice - ½ cup
2. Urad dhaal - ¼ cup
3. Chana dhaal - ¼ cup
4. Thoor dhaal - ¼ cup
5. Yellow moong dhaal - ¼ cup
6. Red chillis - 6-7
7. Onion - 1 (small)
8. Jeera - 1 tsp
9. Salt

Method:

1. Soak all dal and rice in water over night.
2. Grind with onion,jeera,salt,red chillis and little water.
3. Spread it on tawa and apply oil
4. Serve hot with chutney

Servings - 2

Plain Rava Dosa

Ingredients:

1. Rava - 2 cup
2. Rice flour - 1 cup
3. coriander leaves - 1/2 cup
4. cumin seeds - 1 tsp
5. salt
6. curd - 1/4 cup

Method:

1.  Mix all the ingredients and add water to make consistancy slightly thinner than normal dosa   batter
2. Heat the tawa and spread batter over tawa and put oil
3. Once its cooked flip the dosa and cook on other side (Note Keep heat in medium low)
4. Serve with butter and chutney/ chutney pudi

Crispy Masala Dosa

Ingredients:
Sona masuri rice – 3 cups
Uradal – 1 cup
Poha / Puffed rice – 1/2 cup
Channa dal – 1/2 cup
Methi seeds – 1 tsp

Method:
1. Soak the above ingredients overnight and grind it to fine paste.
2. Add 1 tsp of sugar to the batter( Adding sugar makes dosa crispy and brown)
3. Once dosa batter ferments, add salt and spread it on tawa ( Use ghee/butter to make it more tasty)
4. Serve hot with chutney and Aloo subji.

Set Dosa

Set Dosa



Ingredients:
Sona masuri rice – 1 cup
Uradal – 1/4 cup
Poha / Puffed rice – 3/4 cup
Methi seeds – 1/4 tsp

Method:
1. Soak the above ingredients overnight and grind it to fine paste.
2. Add 1 tsp of sugar to the batter
3. Once dosa batter ferments, add salt and spread it on tawa ( Use ghee/butter to make it more tasty)
4. Serve hot with chutney and Vegetable saagu.

Spring Onion Dosa

Ingredients:
Sona masuri rice – 1 cup
Tamarind paste – 2 tsp
Grated coconut – 1/2 cup
Dhaniya/coriander seeds - 1/2 tsp
Red chilli - 4-5 nos
Spring onions/ Green onions - 2 bunch
Jagery
Termeric
salt

Method:
1)Soak rice for 3-4 hrs
2)Grind rice with above ingredients except spring onions
3)Add required amount of water to the batter( consistency of batter should be thinner than other dosa batter)and keep batter aside for about 1 hr
4)Add finely chopped spring onions to the batter and spread it on tawa
5)Serve hot with butter and chutney