Dosa Corner

Paper dosa


I like to make dosas for breakfast, mainly because half of the work is done when batter is prepared on the previous day. So I am always in search for these dosa recipes. Recently I tried this recipe and we both loved it. There are many different recipes for paper dosa, which is basically dosa which is thin like paper and very crispy. Usually in restaurants, they use a big tava and make a huge paper dosa. But since I have a small tava, I could not make it so huge.

My aayi has a diary in which she has been writing recipes for many years now. Instead of stealing her diary, I copy as many recipes as possible. This is one such recipe I had copied from her book. We both enjoyed it a lot. The dosa was very thin and crispy.

It is a bit difficult to remove first few dosas from tava. But once tava comes to proper temperature, they come out well. I served this with Richa’s Zuke-A-mole which was a perfect combination.

Ingredients:
1 cup rice
1 cup boiled rice(ukdo tandul/rosamatta rice)
1/2 cup urad dal
1/2 tea spn fenugreek seeds
1 cup rice flour
Salt
Oil

Method:
Soak both rices, urad dal and fenugreek seeds for about 4-5 hrs.
Grind it to a smooth batter. Add rice flour, salt, mix well and leave for overnight. Make the batter thinner than normal dosa batter.
Next day make thin dosas.

Serves : 4-5
Preparation time : 30mins

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Utthappam/Uttappa

Don’t we all have at least one version of uttappam/uttappa that we love? These are thick dosas topped with one or all of – onions, tomatoes, carrots etc. Usually I make uttappa(as we call it) with left over dosa batter, to just finish off the batter. Last year when aayi came to visit us, she made this version which she had seen in one of TV programs. We instantly became fans of these uttappas. According to me, this is anytime better than the ones I used to make before. Soft, fluffy, tasty, healthy. I sometimes add chopped carrot and tomatoes also. Needless to say, I have switched to this recipe of uttappas ever since I tasted it.

Ingredients:
1 cup rice(any normal rice)
1 cup boiled rice
1/4 cup urad dal
1/8 cup toor dal
1 tea spn fenugreek seeds(methi)
3/4 cup chopped onion
1 tbl spn chopped coriander leaves
1 tea spn chopped green chilies
1 tea spn chopped ginger
Ghee/oil
Salt

Method:
Soak rice, boiled rice, urad dal, toor dal, fenugreek seeds in water for around 5-6hrs. Grind it to a very smooth batter, mix salt and keep it overnight.
Mix together onion, coriander leaves, green chilies, ginger in a bowl.
Heat tava and spread a thick dosa (If required, use oil/ghee before spreading dosa). Spread a tbl spn of onion mixture on top. Close the lid and cook for sometime on a medium or low heat. Now turn the dosa upside down and cook on the other side for a minute. Serve hot.

Serves : 4-5
Preparation time : 20mins

Update: Do not confuse boiled rice with cooked rice.

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Avarekalu dosa

Ever since I started using avrekalu in my cooking, I have been hooked to it. I have at least 2 frozen packs of these all the time in my freezer. This is packed with nutrition due to so many vegetables in it. It does not require fermentation, so it is fast to make on weekends (may be a bit too much work on a weekday). It can be served with or without a side dish since this has green chilies, ginger in it. Make these thick/thin according to your taste.

Ingredients:
1/2 cup avrekalu
1/4 cup grated carrot
1/4 cup finely chopped onion
3-4 green chilies
1/2 cup moong dal
1/2 cup urad dal
3/4 cup rice flour
1/2 tea spn finely chopped ginger
Oil/ghee
Salt

Method:
Soak moong dal and urad dal in water for around 2-3hrs. Grind along with green chilies and ginger to a smooth batter adding required amount of water.
Cook avrekayi till soft. Grind to a coarse paste, (there should be some small pieces after grinding) and add this to the batter. Add onion, carrot, salt and mix well.
Add rice flour to batter, mix well.
Make dosas of desired thickness.

Serves : 4-5
Preparation time : 15mins

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Butter dosas (BeNNe dose)

Few years ago, one day my brother and I were roaming around Gandhi bazaar, Basavangudi in Bangalore in the evening. My brother is a great foodie, he knows almost all the good restaurants in Bangalore. He tried to take me to these restaurants every time we went out. So, all of a sudden, he said, there is a famous restaurant called Vidyarthi Bhavan in that area and they serve these amazing beNNe(butter) dosas. Lets go there.

In my mind, I thought it would be a big posh restaurant. We reached there and I was shocked to see the atmosphere. It was an old restaurant packed with people. There was a huge line of customers waiting to be seated. I told my brother that I didn’t want to eat there and I was wanting to get out of that place. But as always, he declined. Anyway, after we waited for like 45 minutes, we got a seat. We had to share our table with few more people as there was a huge crowd. Then I saw a waiter arriving with a huge stack of plates with dosas arranged one above other. These dosas were so good that, I even forgot I was upset with my brother for taking me there :).

Since then, I have read and heard about this restaurant innumerable number of times, and many people agree that those are the best dosas you could get. Yummmm….

So with that background, you can guess how happy I would be, when my dad gave me two neatly bound books containing hundreds of recipes from different Kannada magazines, and when I opened the first book, the first page had this recipe. This was a cut out from “Tharanga”, a Kannada weekly. The owner of Vidyarthi Bhavan – Ramakrishna Adiga had shared the recipe for their beNNe dosa. God bless him for sharing this with readers, “Tharanga” for publishing it and my dad for saving this cut out and passing it on to me. I could not stop drooling over it again and again, so I gave it a try today. It was amazing. Crispy from outside, the palya(potato bhaji) was superb, the chutney had a strong ginger taste to it. In all, just mind blowing. Try it once to know what I am saying. I am trying to translate the article here.

For Dosas:
1 cup urad dal
2 cups dosa rice
2 cup rice flour
1/2 cup maida
Butter
Oil
1/8th tea spn baking soda
Salt

Dosa rice is available in almost all grocery stores in India. It is slightly thicker than regular rice. I used regular rice for this.

Method:
Soak urad dal and rice separately for 2-3 hrs. Grind dal to a very smooth paste. Now grind rice to a smooth paste. Mix both well. Now mix rice flour, maida, salt to it and mix well. Leave it for 4-6hrs (or overnight). Do not make the batter too thin.
Add soda to it and mix well.

While making dosas:
Tava used for making the dosas should be thick. If it is too thin, dosas get burnt soon. I used my regular dosa pan(non stick).
– Heat tava. When it is hot, apply some oil to it. Now sprinkle a handful of water on hot tava and spread it. Again apply some oil. Spread one or two dosas and check if they come out easily.
– Every time while making dosas, first apply oil to tava, sprinkle water and then spread dosa. (I didn’t try this on my non stick tava since I was a bit concerned that the non stick coating would come out by sprinkling cold water on hot tava).

What next?
– Once dosa is spread, drop a tea spoon of oil on it. Flip the dosa. Flip again and spread a table spoon of bhaji/palya over it, spread little oil/butter on it and fold it.

 

(I folded it in half which was more convenient to me. I think in the restaurant they fold it like this, I din’t remember it. I was so excited that I even forgot to flip the dosa, but still it was great).

Potato stuffing – Palya or bhaji

2 cup boiled and mashed potatoes
1 cup finely chopped onions
1/2 tea spn mustard seeds
1/2 tea spn urad dal
1/2 tea spn chana dal
4-5 green chilies
6-7 curry leaves
2 tbl spn fresh/frozen coconut
A pinch turmeric
1/2 tea spn finely chopped ginger
Oil
Salt

Method:
Heat oil and add mustard seeds, urad dal, chana dal. When dal is slightly browned, add curry leaves, ginger, green chilies and onion. Fry till they turn translucent. Pour 1/2 cup water, salt and turmeric. Cook for sometime. Now add the potatoes and mix well. The potatoes should get mashed well for maximum taste. Garnish with coconut.

Chutney:

1/2 cup dalia (hurigadale/putani)
1 cup fresh or frozen coconut
1/2 tea spn chopped ginger
4-5 green chilies
Salt

Method:
Grind all the ingredients to a smooth paste. Add a little water to bring it to required consistency.

Butter dosas (BeNNe dose) Read More »

Whole moong set dosa

I love to make dosas for breakfast. There are two reasons for this, one – I feel they are very easy to make once batter is ready, second – they keep the stomach full for a long time. So any kind of new dosa is welcome at my home.

This one is a super healthy version of set dosa, sent to me by my reader Neha Gokarn. I was a bit confused when I got this recipe because this was very different than the set dosas I have tasted in Bangalore. Neha was very kind enough to give me some background about this. This dosa was very tasty and I am making this very frequently these days.

I sent across a few questions to Neha,
– Is this some traditional recipe from some region? I am asking because, the set dosas that I have tasted so far were very different in taste. They were thick like uttappam and the batter used for them is completely different. Any thoughts?
– Isn’t fermentation required for the batter?
– Is there any particular chutney served with this?

Neha answered,
“This traditional recipe is from Bangalore. It is a common snack prepared in Lingayath community. It is not necessary to ferment the batter. Onions are added into it for good taste as well as for good aroma, like we add methi in it! Set dosas are made with varieties of flavor and in different types & also in different procedure. This set dosa is one among them. Chutneys are also made in varieties. I make the simplest one, ie, Grind, a cup of coriander leaves, 1-2 inches of ginger, handful of putani dal, 1 cup of grated coconut, 4-5 green chillies, salt to taste, 2-3 tbsp of lime juice. grind well.”

Lots of thanks go to Neha for the wonderful recipe.

Ingredients:
4 cups rice
1 ½ cups urad dal
1 cup whole green moong (do not use moong dal)
1 ½ tbspn chana dal
2 tbspn toor dal
1 tspn fenugreek(methi) seeds
1 cup cooked rice
1/2 cup chopped onion
Oil/ghee
Salt

Method:
Soak rice, urad dal, moong, chana dal, toor dal, fenugreek seeds in water for overnight.
Grind these to a smooth paste along with salt. Then add rice, grind, add onion and grind again.
Heat tava, make thin dosas. Add oil/ghee if required while frying.
Serve hot with chutney.

Serves : 7-8
Preparation time : 15mins

Whole moong set dosa Read More »

Wheat cucumber dosa

I love dosas for breakfast. I can’t keep eating same kind of dosas over and over again. So I am in constant search for different varieties. I have tried most of the dosas that I found in different Kannada weeklies and also from TV shows. This is one such recipe that I tried and loved very much.

Usually I don’t prefer anything sweet for breakfast. But when the recipe looks so tempting, I can’t let it go without trying. Its good that I tried it, this turned out to be very delicious. Since it does not involve any planning before, it can be made in very short amount of time. This does not involve any grinding, so saves time there too. In all, this dosa was a huge hit.

Ingredients:
1 cup wheat flour
1/4 cup fresh/frozen coconut
1-2 tbl spns jaggery
1/4 cup grated cucumber
1/4 tea spn cardamom powder
Salt
Ghee
Honey

Method:
Mix together flour, coconut, jaggery, cucumber, cardamom powder and salt with enough water in a bowl. (do not grind it, just mix with a spoon to remove any lumps).
Apply ghee to hot tava and spread dosa. When the bottom side is done, turn over, spread some more ghee and fry till it is done. While serving, spread some honey on it. Serve hot (it does not taste good when cooled, so eat when very hot).

Serves : 2
Preparation time : 20mins

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Avocado dosa(BeNNehaNNina dosa)

I started going to office from Wednesday. Initially before joining, I never thought my life would become so busy and I will never have time for anything because the timings were 8.30 to 5. I thought, I will get a lot of time in the evening and I can regularly post here. But, things are not going on so smooth. First of all I get tired after reaching home and the cold weather has many adverse effects on health. I hope the days will change soon and I will have more time for myself.

Avocados are called BeNNehaNNu in Kannada. I found an article about avocados in a Kannada weekly few days back. I was surprised to see these are available in India and they have a name in Kannada. For some reason, I never saw them before coming to US. The article is very informative and points out many good nutritional values of avocados. After reading the article, I wanted to try avocados. So I bought one avocado and made these dosas with it. These tasted great.

Ingredients:
3 cups rice
1 cup urad daal
1 big avacado
Oil
Salt

Method:
Soak rice and daal for around 4-5hrs. Grind them to a smooth paste, add salt and leave them overnight.

Discard the skin and seed of avocado. Grind the pulp to a smooth paste and add it to the batter. Mix well. Make thin dosas.
While serving, sprinkle some lemon juice on them and eat with honey. They can also be eaten with chutney.

Serves : 5-6
Preparation time : 10mins

PS: Increase the number of avacados to 2 or 3 to get a prominent avocado taste.

Avocado dosa(BeNNehaNNina dosa) Read More »

Kanchipuram dosa

I have no idea if this is actually from Kanchipuram or some other place. You all might know this dosa by different names. I found it in my recipe collection from old Kannada weekly, I have already posted many of the recipes from this weekly.

When I saw the ingredients – chana daal, pepper, asafoetida etc I knew I am going to try this and like this. Pepper makes this a bit spicy and aromatic. These are thick dosas, so they are soft.

Ingredients:
2 cups rice
1/2 cup urad dal
1 tea spn chana dal
1 tea spn black pepper powder
1/4 tea spn turmeric
1/2 tea spn fenugreek seeds
1 cup yogurt(curd)
A pinch asafoetida

Salt
Oil

Method:
Soak rice, fenugreek seeds and dals in water for around 3-4hrs. Grind them to a smooth batter. Mix turmeric, black pepper, asafoetida, yogurt and salt. Leave it for overnight.
Heat tava. Grease it with oil(optional). Spread a thick dosa. Serve hot with chutney.

Serves : 4
Preparation time : 15mins

Kanchipuram dosa Read More »

Masti dosa (Mushti polo)

This is again a recipe from Old Kannada weekly (“Tharanga“). It has some 50+ dosa recipes. I love these recipes because these all dosas are very simple and always turn out well.

May be it is called “Masti(fun) dosa” because it is lot of fun to make these dosas(??). The main ingredient of this are rice(any normal rice) and flattened rice(poha), so these can be made paper thin. You can take them out from tava very easily. These are fried from only one side. In all, making of the dosa as well as eating them is lot of fun :D.

Updated on Dec 02 – 2006:
After writing this post, from the comments from my readers, I came to know it is also called Mushti dosa in some places. Vee gave me a very good explanation in the comment. Mushti meaning a handful in Konkani.

Another version of Mushti dosa can be seen at Ashwini’s blog.

Ingredients:
2 cups rice
1 cup poha(avalakki)
2 tbl spn urad daal
1/2 tea spn methi(fenugreek) seeds
1/2 cup coconut(fresh or frozen)
Oil
Salt

Method:
Soak rice and daals in water for around 2-3hrs. Grind it with coconut. Add soaked poha and grind to a very smooth paste. Mix salt and keep it overnight for fermentation.
Next day, make dosas. Fry these dosas from only one side.
Serve hot with any chutney.

Serves : 4-5
Preparation time : 15mins

Masti dosa (Mushti polo) Read More »

Onion dosa (Neerulli dose)

We are back from a short Thanksgiving trip to Colorado Springs. Met few of our friends. We celebrated our very first Thanksgiving with a wonderful family. We got a very cute Thanksgiving gift from them. I cannot explain how happy we were to meet this family, but unfortunately because of no sleep due to an early flight and then roaming around at a high altitude, we were very tired and forgot to take any pictures with them. They had prepared a wonderful dinner for us. Their very talented kid played a song on her piano for us. Before going to thier house, we met my husband’s old friend. He was more than happy to show us the places around. These two friends helped us to come out of all kind of tensions and loneliness we were having for the past few months by being away from home. I wish we could stay with them for some more time, but we had already booked hotel in Colorado Springs.

Now coming back to recipes, few of my friends had requested to post breakfast recipes here. So this week is going to be a “breakfast week”. I will post some of the recipes that I tried in recent past.

Neerulli(Kannada) means Onion. As the name suggests, the main ingredient of this dosa is onion. I got this recipe from an old Kannada weekly. It had some 50+ dosa recipes. I tried most of them. This is one of the dosas which I liked very much. This is a spicy dosa, so does not require any sides like chutneys or bhajis. But I served it with my Aayi’s mango pickle.

Ingredients:
1 cup chana daal
1 cup toor daal
1 cup rice
1 cup onion(chopped)
1 cup grated coconut(fresh or frozen)
1/4 tea spn Tamarind extract (or extract thick juice of 3-4 pieces of tamarind)
3-4 red chilies
1/2 cup coriander leaves
Oil/ghee
Salt

Method:
Soak rice and daals in water for 4-5hrs(or overnight). Grind them into a smooth batter and leave it for around 1hr.
Grind red chilies, coconut, onion, coriander leaves to a paste. Add this paste and salt to the batter, mix well.
Heat tava and spread a dosa. Spread some ghee/oil on the dosa. Fry well from both sides.
Serve hot.

PS: This dosa can be eaten alone without any chutney. I served it with pickle to give some extra taste.

Serves : 5-6
Preparation time : 20mins (excluding the 1hr standing time)

Onion dosa (Neerulli dose) Read More »

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