Beetroot Dosa with Chutney

Ingredients

For
making batter

Rice– 1 cup

Urad dal/black gram dal –  ½ cup

Parboiled rice – ½  cup

Fenugreek seed – 1 tsp

Beetroot – 1 small

Red chilli – 2

Cumin seed – 1 tsp

Ginger– 1 small piece

Little salt

For
making chutney

Onion– 2 medium size

Red chilli – 2

Garlic – 2

Tamarind – small size

Salt as per taste

Mustard seed – 1 tsp

Black gram dal/urad dal – 1 tsp

For tempering

Mustard seed – 1 tsp

Red chilli – 1 broken

Few curry leaves

 Method

Wash and soak dosa making ingredients in water for 3 to 4 hours and then  blend it to a fine paste. Leave it to ferment for 8 to 10 hours. When fermented  add little salt.

Make a paste of beetroot, ginger and red chilli and add it to the batter. Mix well.
Heat a pan and  with the help of a spoon
spread thinly on the tava in a circular way.
Put little oil. When cooked remove in a plate.

For making chutney

In a pan, heat oil, add one tsp of mustard seed, black gram dal and fry till it
splutter.

Then add red chillies and sauté for few seconds. Then add onion and fry for  2 mintues on a medium flame. Add tamarind to it. When cool, blend it to a fine paste by adding little salt.

Temper it with mustard seed, red chilli and few curry leaves. Serve hot with beet root
dosa.

Mix Dal Dosa With Cheese

Ingredients
rice - 1 cup
urad dal - 3 tbl.sp
chana dal - 3 tbl.sp
moong dal - 3 tbl.sp
tuvar dal - 3 tbl.sp
one small piece of ginger
green chilli/red chilli as per taste
few corriander leaves
cumin seed - 1 tsp
salt - as per taste
grated carrot
grated cabbage
grated cheese

Method
Wash and Soak rice and dal in water for 3 to 4 hours and blend it to a fine paste by adding little water and ginger, green chilli, corriander leaves.
Leave this to rest for half an hour or overnight to ferment.
Heat a flat pan and with the help of a spoon pour the batter in thin circular shape. Top with grated carrot, cabbage and cheese. Serve hot.

Soya Bean Dosa

Ingredients
rice - 2 cups
urad dal/black gram dal - 1 cup
soya bean - 3/4 cup
fenugreek seed - 2 tsp
salt - 1 tsp

Method
Wash and soak rice, urad dal and fenugreek seed together and in another bowl soak soya bean for 4 to 6 hours.
Blend this to a fine paste and leave it to ferment for 8 to 10 hours or overnight.
Heat a pan and with the help of a spoon pour one spoon of  batter into the pan and spread it in a circular way. Put little oil on sides.
Remove when ready and serve hot with chutney.

Set Dosa Recipe

Ingredients
rice - 1 cup
rice flakes/poha - 1/2 cup
urad dal/black gram dal - 1/4 cup
fenugreek seed - 1/2 tsp
salt as per taste

Method
Soak rice and dal separately for 4 to 5 hours. Add fenugreek seed in dal while soaking. Soak rice flakes separately.
Wash and Blend this in a blender using little water as the batter should be thick.
Let it ferment for 8 to 10 hours.
Keep pan for heating and with the help of a spoon pour the batter on a pan, do not spread it as we want thick, soft and spongy dosa. Pour little oil on the sides.
Remove and serve hot with chutney or sambar.

Chilli Cheese Dosa

Ingredients

Dosa batter – 1 cup

Tomato – 1

Red chilli – 2 or as per taste

Black pepper corns – ½ tsp

Garlic – 3 flakes

Ginger – 1 small pieces

Salt as per taste

Grated cheese

Tomato Dosa

Ingredients

Dosa batter

Tomato – 3 chopped

Red chilli – as per taste

Cumin seed – 1 tsp

Asafoetida – a pinch

Freshly grated coconut – 2 tbl.sp

Few curry leaves

Few coriander leaves

Salt as per taste

Method

Heat oil in a pan, add tomato and cook till it is soft and then add red chillies.

Remove from the flame and leave it to cool for some time.

Blend  cumin seed, Asafoetida, grated coconut, red chilli, tomato, curry leaves and salt and add it to the dosa batter along with chopped coriander leaves. Mix it well.

Heat a pan and pour one spoon of dosa batter and spread in a circular way, drizzle little oil on the sides. No need to cook on the other side.

When cooked remove and serve hot with chutney or sambar.

Masala Dosa

Ingredients

Raw rice – 1 cup

Parboiled rice – 1 cup

Urad dal/black gram dal -1 cup

Fenugreek seed – ½ tsp

Salt – ½ tsp

For potato stuffing

Potato – 500 gm

Onion – 2

Paste of green chilli and ginger – 1 ½ tsp

Few curry leaves

Turmeric powder – ¼ tsp

Salt as per taste

Coriander leaves

Mustard seed – 1 tsp

Urad dal – ½ tsp

Chana dal – ½ tsp

Asafoetida – ¼  tsp

Method

In a bowl, soak parboiled rice, rice and urad dal along with fenugreek seed for 5 to 6 hours.

Wash and blend this to a fine paste and leave it to ferment for 7 to 8 hours.

In summer season it takes less time to ferment, but in winter season it may take about 10 to 12 hours.

You can add the salt while making dosa.

For the stuffing

Pressure cook potatoes and mash it.

Heat about 2 tbl. Sp of oil in a pan, add mustard seeds, urad dal and chana dal, when it starts to crackle then add asafoetida and then add onions and fry till translucent. Then add ginger, green chilli and curry leaves and sauté for a few minutes.

Then add mashed potato, salt and turmeric powder, mix well.

Cook for 4 to 5 minutes and turn off the stove. Do not add water to it.

Now take a non stick pan, rub little oil on it, turn the flame to medium and pour this dosa batter in the centre and spread it in a circular motion. The dosa should not be thick. Drizzle little oil on it and cover it.

When it turns golden brown, place 2 tbl.sp of potato mixture in the centre an fold it.

Remove it in a plate and serve with chutney and sambhar.

Ragi Dosa

Ingredients

Ragi/millet – 1 cup

Rice flour – 1 cup

Salt – ¼ tsp

Oil

Method

Make a thick batter of ragi, rice flour and salt by adding water. Take a non stick dosa pan, and spread the batter evenly in a round shape. Put little oil on the sides. When cooked, flip to the other side and cook for a minute. Remove and serve hot with chutney.

Paper Dosa

Rava Dosa

Sponge Dosa/Soft Dosa Recipe

Mysore Masala Dosa

Onion Utthapam Recipe

Whole Moong Dal Dosa

Masala Dosa Recipe

Masala Dosa

Ingredients

For dosa

Parboiled rice – 1 cup

Rice – 1 cup

 Black gram (urad dal) – 1 cup

Fenugreek seeds – ½ tsp

Salt as per taste

Oil

For masala

Potatoes – 500 gm

Sliced onion – 1 ½ cup

Tomato - 1

Green chillies – 3

Curry leaves – 8

Ginger garlic paste – 1 tsp

Turmeric powder – ½  tsp

Mustard seeds – 1 tsp

Gram dal – ½  tsp

Black gram dal – ½ tsp

 Oil – 2 tbl.sp

Water – ½ cup

Salt as per taste

Coriander leaves – ¼ cup

 Method

For dosa

Soak all the ingredients in water for 4 to 5 hours and then grind to a smooth paste. Add salt to it and leave it to ferment for 8 to 10 hours.

Heat a flat pan and brush oil over it, when hot, spread 1 tsp of oil and immediately pour batter onto it and spread it thin with a circular motion. Lower the heat, when it starts browning, pass a flat spoon under it to remove the dosa from the pan. Put masala in the centre and fold the two edges over. Serve with Sāmbhar and chutney.

For masala

Boil potatoes, peel the skin and mash it. Slice onions and chop green chillies coarsely. Heat  oil in a pan, add mustard seeds,black gram dal, gram dal, then onins, curry leaves and green chillies and sauté till onions are a little transparent. Add tomatoes and ginger garlic paste and fry till tomatoes are cooked. Add the salt and the turmeric and mix well before adding the potatoes. Add water and let it simmer for two to three minutes. Add coriander leaves before removing from fire.