Dosa Festival, Food, Recipes

Rava Maida Dosa


Ingredients: 2 cups Rava (Samolina), 1 cup Maida, 1 small onion, 1-2 Green chillies, A    small bunch of Coriander Leaves, Salt to Taste, Oil.

Method: In a deep bowl add rava , maida with water to make batter. Cut onion and chillies      in to small pieces. Add chopped onions and chillies with chopped coriander leaves to the  batter. Add salt. The batter for dosa is ready. Heat pan/Griddle (Tava) with oil.  Pour/spread the batter in round shape to make dosa.  Add a little oil around the dosa. For this dosa, you need to pour the batter on the tava in round form  (as much as possible) as this batter cannot be spread on to the pan by the back of the spoon. (For instant dosa  always  spread oil on the pan before making each dosa).  Fry till golden brown from both the sides. Rava maida dosa is ready to serve. (This is an instant dosa, prepare dosas   immediately once the  batter is ready.)

Accompaniments:

Coconut Chutney:

Ingredients: Fresh grated Coconut 1 cup, 2-3 Green chillies, Small piece of Tamarind, Salt to taste, Water

Method: Fry green chillies for a minute and then grind all the above ingredients adding water as necessary to a paste. Add salt to taste. Chutney is ready to serve with dosa.

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Dosa Festival, Food, Recipes

Moong Dosa


Ingredients: Moong 2 cups, Rice 1 ½ Table spoon, 2-3 Green Chillies, 1 Tea Spoon  Cummin seeds (Jeera), A small (about 1/4th to ½ cup) bunch of Coriander leaves, Salt to taste, Oil.

Method: Soak moong and rice for about 4-5 hours. Grind soak moong and rice with all the above ingredients in thin paste. Add salt with water to make a batter. Heat pan or griddle (Tava) with oil.  Spread the batter on the pan in circular motions to make dosa.    Cover for about half a minute. Fry till golden brown from both sides. Serve hot with Coconut chutney. (Make the dosas immediately after preparing batter.  Refrigerate batter if you want to prepare dosas at a later time.)

Accompaniments:

  • Coconut Chutney:

Ingredients: Fresh grated Coconut 1 cup, 2-3 Green chillies, Small piece of  Tamarind, Salt to taste, Water

Method: Fry green chillies for a minute and then grind all the above ingredients adding water as necessary to a paste. Add salt to taste. Chutney is ready to be served with dosa.

Dosa Festival, Food, Recipes

Masala Dosa


  • Ingredients for Dosa: Rice 4 cups, 1 cup Urad Daal, 1 tea spoon Fenugreek seeds ( Methi),  ¼ tea spoon Turmeric powder, Salt to taste, Oil or Ghee, Water.

Method: Soak Rice and Urad daal separately for about 4-5 hours. Soak Fenugreek seeds with Rice. Grind the soaked ingredients in thin paste. Add salt, turmeric powder with water  to make batter and keep aside for 6 to 7 hours. Heat  pan or griddle with little oil or Ghee. Spread the batter on pan in circular motions to make thin dosa.  Cover with a lid for half a minute. Add a little  oil or ghee on the dosa. Fry till golden brown. Dosa is ready.

  • Ingredients for Masala: 2-3 Medium sized potatoes, 1 Medium size Onion, 3-4 Green chillies, ¼ Tea spoon Turmeric Powder, Salt to taste, 1 table spoon Oil.

Method: Boil potatoes and cut in small pieces. Cut the onions in small pieces. Then heat oil in a deep pan, add chopped onions and fry. Add chopped green chillies and turmeric powder.  Once the onions are golden brown add potatoes and cook for 2-3 minutes.  Add salt to taste.   Do not add water as the masala should be dry to be filled in the Dosa. Once the dosa is golden brown add the filling on the dosa (Only in the middle) and fold the dosa from both the sides. Serve hot with coconut chutney.

Accompaniments:

  • Coconut Chutney:

Ingredients: Fresh grated Coconut 1 cup, 2-3 Green chillies, small piece of  Tamarind,  Salt to taste, Water

Method: Fry green chillies for a minute and then grind all the above ingredients adding water as necessary to a paste. Chutney is ready.

Dosa Festival, Food, Recipes

Paper Dosa

Ingredients: 4 cups Rice, 1 cup Urad Daal, 1 tea spoon Fenugreek seeds (Methi), 1 Table spoon Semolina (Rava), Salt to taste and Oil or Ghee for frying.

Method: Separately soak Rice and Urad Daal.  Soak Methi with Rice for 4 to 5 hours. Grind the soaked ingredients adding Semolina while grinding to thin paste. Add Salt with water to make batter and keep aside for 6 to 7 hours. Heat  pan or  griddle with a little oil or Ghee. Spread the batter on pan in circular motions to make thin dosa.  Cover with a lid for half a minute. Add about ½ a tea spoon of oil or ghee on the dosa. Fry till golden brown and remove from pan.  Serve hot.

Accompaniments:

  • Coconut Chutney:

Ingredients: Fresh grated Coconut 1 cup, 2-3 Green chillies,Small piece of  Tamarind, Salt to taste, Water

Method: Fry green chillies for a minute and then grind all the above ingredients adding water as necessary to a paste. Chutney is ready to eat with Dosa.

And / or

  • Onion and Besan Sabzi (Zhunka / Pithala):

Ingredients: 2 Onions, 3-4 Green chillies, 3 table spoons of Besan, ½ tea spoon Turmeric powder, Salt to taste, 1 table spoon Oil, Water, Coriander leaves for garnishing.

Method: Cut the onions and chillies in thin slices, Heat oil in a deep pan, add sliced onions and fry till golden brown.  Meanwhile add green chillies and turmeric powder. Add 2-3 cups of water and make it to boil. When the water starts bubbling, add besan and stir continuously to avoid lumps. Simmer on low flame for 3-4 minutes, add salt.  Garnish with chopped Coriander leaves. And serve hot with dosa.