You can call it the Indian Pancake. The basic recipe includes Rice and black lentils. But now that everyone has experimented with the recipes so much we have hundreds of dosa versions and you bet all taste yummy.
It is a staple food in south of India. For them to make dosa is bayen haath ka khel. Well it actually is if you try making it once.
I have put together a few recipe versions. Enjoy making your breakfast healthy, filling and yummy.
Ingredients:
3 cups rice
1 cup black gram (urad dal)
1/2 teaspoon fenugreek seeds (methi)
Salt to taste
Cooking oil
Method:
Wash the rice and urad dal. Add methi and soak them for 4 hours.
Grind it in a mixer with water as required for a smooth batter. Add salt to taste. The consistency of the batter should be such that it should coat thickly on a spoon dipped in it.
Let the batter ferment. After fermentation stir it well and it is ready for making dosas.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute and it is ready to eat. Serve it with chutney of your choice/sambar.
Ingredients:
2 cup rawa
1 cup rice flour
1/2 cup wheat flour
2 green chillies
few kadipatta
salt to taste
water to make batter.
Method:
Mix rawa, rice and wheat flour. Cut the kadipatta leaves, green chillies and add it to the mixture. Add salt to taste and water to make a smooth batter.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute and it is ready to eat. Serve it with chutney of your choice/sambar.
1 cup rawa
2 green chillies
jeera
1 onion
cilantro
kadipatta
2 tablespoon grated coconut
salt to taste
water to make batter
Method:
Roast the rawa and let it cool. Chop the onions into very small pieces. Add it to the rawa with green chillies, cilantro, kadipatta, jeera and grated coconut. Add water for required consistency and mix well.
The batter will absorb the water and become thick. Add little more water for the correct consistency.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute and it is ready to eat. Serve it with chutney of your choice/sambar.
Ingredients:
2 cups rice
salt to taste
Cooking oil.
Method:
Soak the rice for 3-4 hours. Grind it to a thin paste. Keep it aside for 2 hrs. Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Fold it into half and then quarter. Serve it with chutney of your choice/sambar.
Ingredients:
1 cup ragi flour
1 cup rawa
1 cup rice flour
1/2 cup wheat flour
1/2 cup curd
salt to taste
water to make batter
kadipatta
2 green chillies
Method:
Mix all the flour, rawa, salt and water to make a batter. Cut the kadipatta and green chillies and add to batter. Add curd to the batter and keep it for 1/2 hour.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
Ingredients:
1 cup chana dal
1 cup tur dal
1/2 cup moong dal
1/2 cup matki
1 cup masoor dal
1/2 cup urad dal
1/2 cup rice
2 green chillies
ginger cut in small pieces
kadipatta
salt to taste
water for batter
Method:
Soak all dals with rice for 4 hrs. Grind them into batter adding salt and water. Consistency should be thick. Add green chillies, ginger, kadipatta and mix well.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
Ingredients:
1 cup rice
1/2 cup moong dal
3 tomatoes
ginger cut in small pieces
2 green chillies
salt to taste
water for batter
Method:
Soak the rice and dal for 5 hrs. Grind the tomatoes, ginger and chillies into fine paste. Then grind the rice and dal. Keep it thick. Add the tomato paste to the rice dal batter and grind again with salt to taste. Keep the batter in the fridge for 1 hr.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
1 cup rice
3/4 cup freshly grated coconut
Salt to taste
water for batter
Method:
Soad rice overnight. Grind it with grated coconut and salt and water into a fine paste.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
1 cup boiled rice
1 cup raw rice
2 small pumpkin pieces
salt to taste
water for batter
Method:
Soak the rice for 4 hrs. Peel the skin of the pumkin and cut it into small pieces. Grind it along with the rice into thick paste. Add salt and water while grinding.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
1 cup oats
1/2 cup rice flour
1/2 cup sour buttermilk
1/2 tsp cumin powder
1/2 tsp pepper powder
Salt to taste
Kadipatta
Water for batter
Method:
Soak oats in water for 15 mins and grind. Add rice flour, buttermilk, spices and water to make a thick batter.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
1 cup boiled rice
1 cup raw rice
1/2 cup urad dal
salt to taste
water for batter
Method:
Soak the rice and dal for a minimum of 4 hours. Grind them into a thick paste adding salt. Let it fermnt overnight.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
2 cups rice
1 cup urad dal
3 bananas
2 green chillies
kadipatta
salt to taste
water for batter
Method:
Soak the rice and dal for minimum of 4 hrs. Grind it into a paste. Let it ferment for at least 6 hrs. Mash the bananas and add it to the batter. Add cut green chillies and kadipatta to the batter.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
More to be added.....
It is a staple food in south of India. For them to make dosa is bayen haath ka khel. Well it actually is if you try making it once.
I have put together a few recipe versions. Enjoy making your breakfast healthy, filling and yummy.
Simple Dosa
Ingredients:
3 cups rice
1 cup black gram (urad dal)
1/2 teaspoon fenugreek seeds (methi)
Salt to taste
Cooking oil
Method:
Wash the rice and urad dal. Add methi and soak them for 4 hours.
Grind it in a mixer with water as required for a smooth batter. Add salt to taste. The consistency of the batter should be such that it should coat thickly on a spoon dipped in it.
Let the batter ferment. After fermentation stir it well and it is ready for making dosas.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute and it is ready to eat. Serve it with chutney of your choice/sambar.
Instant Dosa
Ingredients:
2 cup rawa
1 cup rice flour
1/2 cup wheat flour
2 green chillies
few kadipatta
salt to taste
water to make batter.
Method:
Mix rawa, rice and wheat flour. Cut the kadipatta leaves, green chillies and add it to the mixture. Add salt to taste and water to make a smooth batter.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute and it is ready to eat. Serve it with chutney of your choice/sambar.
Rawa Dosa
1 cup rawa
2 green chillies
jeera
1 onion
cilantro
kadipatta
2 tablespoon grated coconut
salt to taste
water to make batter
Method:
Roast the rawa and let it cool. Chop the onions into very small pieces. Add it to the rawa with green chillies, cilantro, kadipatta, jeera and grated coconut. Add water for required consistency and mix well.
The batter will absorb the water and become thick. Add little more water for the correct consistency.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute and it is ready to eat. Serve it with chutney of your choice/sambar.
Neer Dosa
Ingredients:
2 cups rice
salt to taste
Cooking oil.
Method:
Soak the rice for 3-4 hours. Grind it to a thin paste. Keep it aside for 2 hrs. Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Fold it into half and then quarter. Serve it with chutney of your choice/sambar.
Instant Raagi Dosa
Ingredients:
1 cup ragi flour
1 cup rawa
1 cup rice flour
1/2 cup wheat flour
1/2 cup curd
salt to taste
water to make batter
kadipatta
2 green chillies
Method:
Mix all the flour, rawa, salt and water to make a batter. Cut the kadipatta and green chillies and add to batter. Add curd to the batter and keep it for 1/2 hour.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
Adai
Ingredients:
1 cup chana dal
1 cup tur dal
1/2 cup moong dal
1/2 cup matki
1 cup masoor dal
1/2 cup urad dal
1/2 cup rice
2 green chillies
ginger cut in small pieces
kadipatta
salt to taste
water for batter
Method:
Soak all dals with rice for 4 hrs. Grind them into batter adding salt and water. Consistency should be thick. Add green chillies, ginger, kadipatta and mix well.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
Tomato Dosa
Ingredients:
1 cup rice
1/2 cup moong dal
3 tomatoes
ginger cut in small pieces
2 green chillies
salt to taste
water for batter
Method:
Soak the rice and dal for 5 hrs. Grind the tomatoes, ginger and chillies into fine paste. Then grind the rice and dal. Keep it thick. Add the tomato paste to the rice dal batter and grind again with salt to taste. Keep the batter in the fridge for 1 hr.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
Coconut Dosa
Ingredients:1 cup rice
3/4 cup freshly grated coconut
Salt to taste
water for batter
Method:
Soad rice overnight. Grind it with grated coconut and salt and water into a fine paste.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
Pumpkin Dosa
Ingredients:1 cup boiled rice
1 cup raw rice
2 small pumpkin pieces
salt to taste
water for batter
Method:
Soak the rice for 4 hrs. Peel the skin of the pumkin and cut it into small pieces. Grind it along with the rice into thick paste. Add salt and water while grinding.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
Oats Dosa
Ingredients:1 cup oats
1/2 cup rice flour
1/2 cup sour buttermilk
1/2 tsp cumin powder
1/2 tsp pepper powder
Salt to taste
Kadipatta
Water for batter
Method:
Soak oats in water for 15 mins and grind. Add rice flour, buttermilk, spices and water to make a thick batter.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
Set Dosa
Ingredients:1 cup boiled rice
1 cup raw rice
1/2 cup urad dal
salt to taste
water for batter
Method:
Soak the rice and dal for a minimum of 4 hours. Grind them into a thick paste adding salt. Let it fermnt overnight.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
Banana Dosa
Ingredients:2 cups rice
1 cup urad dal
3 bananas
2 green chillies
kadipatta
salt to taste
water for batter
Method:
Soak the rice and dal for minimum of 4 hrs. Grind it into a paste. Let it ferment for at least 6 hrs. Mash the bananas and add it to the batter. Add cut green chillies and kadipatta to the batter.
Heat a non stick pan and smear a little oil with a spatula.
Add the batter to the pan and spread it. Drizzle oil little by little. Flip the dosa after it is cooked on 1 side. Allow it to cook for a minute. Serve it with chutney of your choice/sambar.
More to be added.....
