Kadutha mavu (fresh dough) Dosa

Ingredients:

• 1 cup dosa dough (fresh one)

Method:

• To prepare dosa dough soak 1 cup of Udad dal and 4 cups of rice for 2 to 3 hours.
• · Soak them separately. Then grind them in a mixer grinder or grinder.
• · After grinding mix them and add salt to the mixture.
• · Then mix it well and make dosas out of it.
• · Start making Dosas immediately to get fresh dough Dosas ( kadutha mavu Dosa).
• · This dosas will be crispy and will have good colour.

Masala Dosa

Ingredients:

• 1 cup dosa dough
• 2-3 boiled potatoes
• 1 onion chop finely
• 2 -3 green chilies cut finely
• 1 sp grated ginger
• 2 sp chopped coriander leaves
• 1 sp finely chopped garlic
• 1/2 sp mustared seeds
• 1/2 sp udad dal
• 1/2 sp channa dal
• 1/4 turmeric powder
• Salt
• Oil

Method:

• · Make seasoning with mustard seeds, Udad dal and Channa dal. Add turmeric powder.
• · Now add green chilies, ginger and chopped garlic in the pan.
• · Add chopped onions and fry them well.
• · Now add smashed potatoes and add 1/2 cup water and cook them well.
• · Remove from the fire and let the Masala curry cool.
• · Now make Dosa and turn it. Before removing Dosa from the Tava put some Masala curry in the middle of the Dosa and fold Dosa and serve as it is.

Hot dal dosa

Ingredients:

• Moong dal 1 cup
• Garam masala 1/2 spoon
• Red chilly powder as per taste
• Salt as per taste
• Cumin seeds 1/2 tea spoon
• Ghee + Oil 100 gms
• Dosa dough to make dosa

Method:

• Cook moong dal.
• In a pan pour some ghee + oil and add cumin seeds.
• Fry well.
• Add cooked dal and mix well.
• Add red chilly powder, garam masala and salt.
• Cook for 2 min. and remove it from the fire.
• Make dosa and put one or two spoons of the masala mixture in it.
• Serve hot with any chutney.

Notes:

• Instead of red chilly powder you can add green chilly and ginger.

Masala Dosa 2

Ingredients:

• For Masala powder
• Cardamom 10gms
• Cinnaman sticks 10 gms
• Clove 5 gms
• Annasi pu 5 gms
• Cummin seeds 5 gms
• Black pepper 5 gms
• Red chilly 10 - 12
• Corinder seeds 25 gms
• Coconut 1/2
• Small onion 100 gms
• Potato 2 nos.
• Tomato 1
• Green chilly 2 - 4
• Curry patta a bunch
• Turmeric powder a pinch
• Salt
• Oil to prepare
• Dosa dough 2 cups to prepare dosas

Method:

• 1. Grate coconut and dry fry.
• 2. Fry all the ingredients except vegetables.
• 3. Make powder.
• 4. In a pan pour oil and add cut green chilly, small onion , curry patta and fry well.
• 5. Add cooked and smashed potatoes in that.Add turmeric powder in it.
• 6. Mix well.
• 7. Add one or two spoons of MASALA POWDER in the curry.
• 8. Mix well and keep aside.
• 9. Now prepare dosa and put some masala curry in it and close.
• 10. Serve with pudina or corinder or coconut chutney.

Panner Masala Dosa

Ingredients:

• Raw rice 250 gms
• Boiled rice 100 gms
• Udad dal 100 gms
• Fenugreek 10 gms
• grated panner 100 grams
• 2-3 boiled potatoes
• 1 onion chop finely
• 2 -3 green chilies cut finely
• 1 sp grated ginger
• 1/2 sp mustared seeds
• 1/2 sp udad dal
• 1/2 sp channa dal
• 1/4 turmeric powder
• 2 sp chopped coriander leaves
• 1 sp finely chopped garlic
• Salt to taste
• Ghee + Oil to make dosa

Method:

• .Make seasoning with mustard seeds, Udad dal and Channa dal.
• .Add turmeric powder.
• · Now add green chilies, ginger and chopped garlic in the pan.
• · Add chopped onions and fry them well.
• · Now add smashed potatoes and add 1/2 cup water and cook them well.
• · Remove from the fire and let the Masala curry cool.
• .Add grated panner with it.
• .Soak rice and dal for 2 to 3 hours.
• .Grind the soaked dals and keep aside.
• · Now make Dosa and turn it.
• .Before removing Dosa from the Tava put some Masala curry in the middle of the Dosa and fold Dosa and serve as it is.

Sweet dal dosa

Ingredients:

• Moong dal 250 gms
• Jaggery 200 gms
• Coconut 1/2
• Cashew nut 25
• Cardamam 2 - 3
• Dried ginger one pinch
• Ghee 100 gms
• Dosa dough to make dosa

Method:

• 1. Cook moong dal.
• 2. Grate coconut.
• 3. In a pan pour 50 gms ghee and fry cashew pieces.
• 4. Add cooked moong dal, grated coconut and jaggery.
• 5. Mix well. Add powdered cardamam and one pinch of dried ginger.
• 6. Mix well again and keep aside.
• 7. Make dosa and while turning the dosa put one or two table spoons of the dal mixer in it and close.
• 8. Make dosas out of ghee only.
• 9. Your sweet dal dosa is ready.

Mixed Dhals Dosa

Ingredients:

• ½ cup moong dal
• ½ cup masoor dal
• ½ cup chana dal
• ¼ cup soya flour
• 2 tbsp whole wheat flour
• 2 -4 tabsp rice flour
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped onions
• 1 green chilly finely chopped
• 2 tsp cumin seeds
• 2 tbsp fresh coriander
• salt to taste
• Oil and ghee mix to make dosa.

Method:

• Wash dals and Soak dals overnight in a sufficient water.
• Strain water from dal and save it.
• Grind dals to a fine paste.
• Add wheat flour, soya flour and rice flour.
• Add all the seasonings.
• Mix well without lumps in dosa dough thickness.
• Heat a frying pan over medium heat and make dosa.
• Serve hot with coconut or any other chutney.
• Your healthy Mixed Dosa is ready to eat.

Onion Dosa

Ingredients:

• 1 cup dosa dough
• 1 cup choped onions
• 2-3 chopped green chilies

Method:

• While preparing dosa spread chopped onions on the dosa and turns them carefully.
• Again pour oil and remove carefully and serve with tomato chutney.

Rava Dosa - One more type

Ingredients:

• sooji / rawa - 1 cup
• green chilies – 4 - 5
• cumin seeds - half a tsp
• onions - 2 medium
• coriander - a small bunch
• curry leaves - a few
• coconut grating - about two tbsp.(optional)
• salt to taste.
• Ghee to make dosas

Method:

• Fry rawa like you would for upma. And allow it to cool a bit.
• (I fry rawa in big quantities and store for ready use. In fact, this prevents the rawa
• from getting spoilt/worms too.)
• Finely chop onions, green chilies & coriander and add it to the rawa.
• Add salt, cumin, curry leaves and required amount of water for dosa consistency
• & mix really well.
• After a few minutes you will notice that the batter absorbs water and becomes
• thicker.
• Add little more water and mix well till you get the right consistency.
• When the consistency is okay, start making dosas.
• Grease the tawa well. Add oil droplets to the dosa to cook it well on both sides.
• When the dosa starts browning faintly in patches, you know its done.
• Just pour a little ghee on the dosa (sometimes its okay to forget the calorie-
• count!)

Images:

Adai with Mulai keerai

Ingredients:

• Rice 1 cup
• Channa dal 3/4 cup
• Udad dal 1/8 cup
• Thur dal 1/8 cup
• ( i.e. 1 cup mixed dal)
• Red chilly 4 - 6
• asafetida powder 1/4 sp
• Salt
• Oil to make adai
• Mulai keerai

Method:

• · 1 Cup Rice, 3/4 cup Channa dal,1/8 cup Udad dal, 1/8 cup Thur dal ( i.e. 1 cup mixed dal )
• · Soak all ingredients in one bowl for 1/2 an hour to 1 hour.
• · Add 4 to 6 Red chilies and grind as cores.
• · Add finely grated mulai keerai/drum stick leaves and add with the dough and mix well.
• . Add salt and asafetida powder also.
• . mix well.
• · Make delicious adai with the dough.
• · You must make thick dosa out of the dough.
• · We call it as keerai adai.
• · Serve with coconut chutney or avial.

Rava Dosa4

Ingredients:

• sooji / rava - 1 cup
• green chilies – 4 - 5
• cumin seeds - half a tsp
• onions - 2 medium
• coriander - a small bunch
• curry leaves - a few
• coconut grating - about two tbsp.(optional)
• salt to taste.
• Ghee to make dosas

Method:

• Fry rawa like you would for upma. And allow it to cool a bit.
• (I fry rawa in big quantities and store for ready use.
• In fact, this prevents the rawa from getting spoilt/worms too.)
• Finely chop onions, green chilies & coriander and add it to the rawa.
• Add salt, cumin, curry leaves and required amount of water for dosa consistency & mix really well.
• After a few minutes you will notice that the batter absorbs water and becomes thicker.
• Add little more water and mix well till you get the right consistency.
• When the consistency is okay, start making dosas.
• Grease the tawa well. Add oil droplets to the dosa to cook it well on both sides.
• When the dosa starts browning faintly in patches, you know its done.
• Just pour a little ghee on the dosa (sometimes its okay to forget the calorie-count!) :)

Images:

Manchurian Dosa

Ingredients:

• 150 gms urad dal (black gram)
• 500 gms rice finely chopped
• 10 gms methi (fenugreek) seeds
• 50 gms chana dal (bengal gram)
• 250 gms carrots
• 150 gms beans
• 100 gms green peas
• 5-6 green chilies, chopped
• 150 gms spring onions chopped
• a small piece of ginger; finely chopped
• 3-4 garlic cloves
• 2 tsp corn flour
• 1/4tsp aji no moto
• 2 tsp soya sauce
• 1 tsp chili sauce
• few coriander leaves
• Salt to taste
• 50 gms oil

Method:

• Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours.
• Drain the water and grind to a smooth paste.
• Keep aside for 6-8 hours until it gets fermented.
• Cut the carrots, and beans into small pieces and boil until they are tender along with green peas.
• Drain the water and keep aside.
• Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces.
• Also add boiled carrots, beans, green peas, soya sauce, aji no moto, chili sauce, little water and cook for a while.
• Mix little water to the corn flour and mix well.
• Add this to the above carrots mixture and mix well.
• Sprinkle green onions and coriander leaves and remove from heat.
• The manchurian curry is ready.
• Heat non-stick dosa pan and rub the pan with wet cloth.
• Now make dosas from the above dosa batter.
• Add the curry on the top and spread throughout the dosa.
• Sprinkle little oil, roll the dosa and remove.
• Repeat for the remaining dosas.
• Serva delicious Manchurian Dosa.

Vegetable Dosa

Ingredients:

• 1/2 cup gramflour
• 1/2 cup rice flour
• 1 tbsp. plainflour
• 1 tbsp. semolina
• 1/2 tsp. baking soda.
• ½ cup veg. as desired ( spinach, carrots, gourds, methi leaves, drum stick leaves etc.,)
• To season add ground chilies, garlic, ginger, cumin, coriander, etc.

Method:

• Mix all ingredients.
• Keep the batter for ½ an hour.
• After ½ and hour you can prepare dosas.
• Your Veg. dosa is ready to serve.
• You can make dosa by using oil / ghee.
• Serve with any chutney or sambar.

Quick Soya Dosa

Ingredients:

• 3/4 cup rice flour
• 1/4 cup urad dal flour
• 1/4 cup soya flour
• 1 teaspoon fruit salt
• salt to taste
• 1 teaspoon oil for cooking

Method:

• Mix together the rice flour, urad dal flour, soya flour and salt with 1 ½ cups of water to make a thin batter.
• Keep aside for 30 minutes.
• When ready to make the dosas, sprinkle the fruit salt on the batter and mix gently.
• Heat a non-stick pan and grease it lightly with oil.
• Make thin dosa. Pour oil both sides.
• When crispy, fold over.
• Repeat with the remaining batter to make more dosas.
• Serve hot with green chutney.

Aval (poha) dosa (Paper rost)

Ingredients:

• Rice 4 cups
• Udad dal 1 cup
• Aval 1 - 1 1/2 cup
• Salt
• Oil to make dosa

Method:

• To prepare dosa dough soke Udad dal and rice for 2 to 3 hours.
• Soke them separately.
• Then grind them in a mixer grinder or grinder.
• Before starting gringing, wash and drain and keep the aval (1 cupto 1 1/2 cup) in a vessal.
• After grinding mix them and add salt to the mixture.
• Add the soked aval in this.
• Keep side for over night or more than 8 hours.
• The dough will ferment and it will come up.
• Then mix it well and make dosas out of it.
• In this dough you can prepare thin dosa like paper rost and as well if you keep the dough thick, you can prepare thick dosa with extra soft.
• Serve with any chutney or dosa milagai powder

Notes:

• Note: If you use thick aval take 1 cup and if you use thin aval, you can take 1 1/2 cups.

Vendhaya (fenugreek) Dosa

Ingredients:

• To prepare dosa dough soak 1 cup of Udad dal, 4 cups of rice and 2 table spoons of fennugreek seeds for 2 to 3 hours.

Method:

• Soak them separately. Then grind them in a mixer grinder or grinder.
• After grinding mix them and add salt to the mixture.
• Keep side for over night or more than 8 hours. The dough will ferment and it will come up.
• Then mix it well and make dosas out of it.
• Serve them with any chutney / dosa milagai powder.
• Fenugreek will give a good aroma and good colour to the Dosa.

Images:

Utthappam - Thur dal

Ingredients:

• Boiled rice 2 cup
• Raw rice 2 cup
• Thur dal 4 tabsp
• Udad dal 2 tbsp
• Fenugreek 2 sp

Method:

• · Soak them all in a bowl.
• · Grind them and mix them well.
• · Grind them as cores.
• · Add salt and make Utthappam after 8 hours.
• · Make thick Utthappam.

Utthappam - Onion

Ingredients:

• Dosa dough 2 cups
• Onion chopped 1 cup
• Green chilly 4 - 5
• Salt
• Coriander leaves
• Cumain seeds

Method:

• · Chop one or two onions finely.
• · Chop 4 - 5 Green chilies finely.
• · Chop Coriander leaves and add all the ingredients with Dosa dough.
• · Add some Cumin seeds also.
• · Make thick Dosas out of the dough.
• . Serve with dosa chilly powder.

Notes:

• Generally we prepare Utthappam when the Dosa dough is excess and exist for more than two days and start smelling more fermented.
• Other wise you can prepare Utthappam even with fresh dough also.
• You can add chopped onions/crushed black pepper and make tasty Utthappams as per your wish.

Utthappam - Mixed veg.

Ingredients:

• Dosa dough 2 cup
• Onion chopped 1/2 cup
• Carrot 1/2 cup - grated
• Tomato 1/2 cup - chopped
• Green chilly 4
• cumin seeds 1/2 sp
• Salt
• Coriander leaves
• Cumain seeds

Method:

• · Chop one or two onions finely.
• · Chop 4 - 5 Green chilies finely.
• · Chop Coriander leaves and add all the ingredients with Dosa dough.
• · Add some Cumin seeds also.
• · Make thick Dosas out of the dough. Serve with dosa chilly powder.

Notes:

• You can put mint leaves or curry leaves in Uttappam

Aapam

Ingredients:

• Rice 2 cups
• Udad dal 1/4 cup
• Fenugreek 1/2 sp
• Baking soda 1/2 sp
• Salt
• Oil

Method:

• · To prepare aapam soak rice, Udad dal and Fenugreek seeds.
• · Soak them for 2 to 3 hours.
• · Grind finely the dough and some what thin.
• · Add baking soda and salt.
• · Mix them well and keep aside for 12 hours.
• · Next day grease a shallow pan and pour the dough.
• · Spread the dough by holding the pan in two hands and rotate.
• · The thin dough will spread in the walls of the pan.
• · Close the pan with a lid.
• · After one minute remove the lid and remove the cooked aapam.
• · Now you will see a very good dish like pan.
• · In the corners it will be crispy like Dosa and in the center it will be like soft Idly.
• · Enjoy the delicious aapam with sweetened coconut milk or with kuruma.