APPAM DOSA

 INGREDIENTS

1. 
   Idly rice              4 cups 
   
2. Urad dhal           1/2 cup
3. Methi seeds        2 tsp
4. Coconut              1 cup
5. Cooked rice        1 cup
6. Rice flour           1 cup
7. Salt                     5 tsp
8. Baking soda       1/4 tsp
9. Oil                      for dosa frying

METHOD

• Wash rice, urad dhal, methi seeds together and soak for 4 hours.
• Add cooked rice while grinding.
• Grind rice for 10 minutes, then add coconut and grind  for another 10 minutes.
• Grind to a smooth paste, add rice flour, salt. Add 2 cups of water.
• Mix well and ferment whole night. In the morning add soda with a tsp of water, mix well.
• Heat an iron kadai, brush oil, pour ladleful batter in the middle.
• Wear cotton thick glouse to both hands and take out the pan.
• Rotate to form dosa and smear some oil around the dosa, close a lid.
• Roast on medium heat. You will hear a bubbling sound.
• Open the lid and take out the dosa.
• Serve with coconut milk, chutney, and kurma.

FOR COCONUT MILK

1. Coconut             1 whole
2. Sugar                 1 cup
3. Water                 4 cups
4. Cardamom         10

METHOD

• Scrape coconut, add water and grind.
• Extract the first milk and add sugar. mix well.
• Pound only the seeds of  cardamom.
• Add to the milk. Serve with dosa.
• Extracted coconut can be used for chutney, sambar, kurma.

PLAINTAIN STEM GRAVY STUFF DOSA

FOR STUFF DOSA

• Heat tawa and pour a ladleful batter, let it be thick.
• Turn over and roast lightly, turn again and put a ladleful of the stem gravy on it.
• Fry on low heat and fold, smear ghee or oil.
• Serve with garlic chutney.
• Refer chutney from this blog.

ADDAI [ THUR DHAL DOSA ]

 INGREDIENTS

1. Thur dhal               1 cup
   
2. Idly rice                 1 cup
3. Baking soda           1/4 tsp
4. Salt                         2 tsp

FOR GRINDING MASALA

1. Red chillies            5 broken
2. Cinnamon              1"
3. Lavanga                 5
4. Fennel seeds          1 tsp
5. Ginger                    1"
6. Garlic                     5 pods

FOR MIXING

1. Onion                    1 big
2. Curry leaves          10
3. Coriander leaves    1 cup
4. Mint leaves            1 cup
5. Green chilies          5

METHOD

• Wash and soak rice and dhal for 2 hours.
• Drain water and grind with the masala items  to a smooth paste.
• The batter should be as dosa consistency.
• Cut onion, chilies, coriander, curry, and mint leaves to a small pieces.
• Mix in the batter, add soda and keep it aside for 10 minutes.
• Heat tawa and pour ladleful batter and roast on both sides.
• Serve with chutney and sambar.

ONE SIDE DOSA

 INGREDIENTS:-

1. Idly rice                       5 cups
2. Urad dhal                    3/4 cup
3. Methi seeds                 1 tsp
4. Castor seeds                12
5. Salt                              5 tsp
6. Water                           2 cups

METHOD:-

• Wash and soak rice, urad dhal, methi seeds together for 5 hours.
• Break castor seeds and separate the seeds and soak it.
• Grind together to a coarse paste, add salt and water.
• Mix well and ferment overnight.
• Mix the batter and check the consistency of the batter for dosa.
• Heat dosa pan, brush oil and pour laddleful of batter.
• Do not spread, close a lid on pan and roast on medium heat.
• Take out the dosa, don't turn, serve as it is with kurma and chutney.

GREEN GRAM RAVA DOSA

 INGREDIENTS:-

1. Green gram                 1 cup
2. Idly rice                       1 cup
3. Rice flour                    1/2 cup
4. Maida                          1 tbsp
5. Salt                              2 tsp
6. Baking soda                1/4 tsp
7. Water                           6 cups

FOR MIXING:-

1. Coconut                    1 tbsp
2. Cumin seeds             1 tsp
3. Pepper corns             1 tsp
4. Ginger                       1/4"
5. Green chilies             5
6. Curry leaves              few
7. Coriander leaves       handful

METHOD:-

• Wash and soak rice, green gram together for 8 hours.
• Grind to a coarse paste, add salt and water. Mix well.
• Scrape coconut, julienne ginger, green chilies, curry and coriander leaves.
• Mix the above ingredients to the batter and mix well.
• Add cumin, pepper, rice flour, maida and baking soda.
• Heat tawa and pour a laddleful batter, spray oil and fry till crisp.
• Serve with any sambar, chutney.

DRUMSTICK LEAVES DOSA

 INGREDIENTS:-

1. Drumstick leaves            1 cup
2. Small onion                    1 cup
3. Dosa batter                      5 cups
4. Green chilies                   2
5. Oil                                   2 tbsp
6. Salt                                  1 tsp

METHOD:-

• Cut onion to small pieces, wash the leaves, drain the water and cut.
• Heat tawa and brush oil, pour a ladleful of dosa batter.
• Sprinkle onion and drumstick leaves and press lightly by ladle.
• Smear oil, roast on one side and turn over, fry until the onion and leaves are cooked.
• Fry on low flame and serve hot with chutney.

WHEAT, RAGI RAWA DOSA

 INGREDIENTS:-

1. Wheat flour             1 cup
2. Ragi                         1 cup
3. Rice flour                1 cup
4. Urad dhal powder    1/4 cup
5. Salt                           1 tsp
6. Water                       6 cups
7. Baking soda            1/4 tsp

METHOD:-

• Grind all the ingredients to a smooth batter. Add your own choice of ingredients to batter.
• Keep it aside for 1 hour, the batter should be thin as pouring consistency.
• Heat tawa brush oil, pour laddleful batter, dont spread.
• Pour the batter like rawa dosa, smear oil and fry till crisp on one side.
• Roast on the other side and serve with any gravy and chutney.

DAVANGERE BENNE DOSA

 INGREDIENTS:-

1. Idly rice             3 cups
2. Uddina bele       1/2 cup
3. Aval                   1 cup
4. Rice flour           1/2 cup
5. Methi seeds        1 tsp
6. Salt                     3 tsp

FOR POTATO MASALA:-

1. Potatoes              6 nos
2. Onion                  2
3. Green chilies       5
4. Curry leaves        few
5. Coriander leaves  little
6. Turmeric              1/2 tsp
7. Salt                       1 tsp
8. Butter                   1 cup
9. Idly powder          1 cup

FOR SEASONING:-

1. Mustard seeds       1 tsp
2. Urad dhal              1 tsp
3. Bengal gram          1 tsp
4. Hing                       1/4 tsp
5. Oil                          2 tbsp

METHOD:-

• Wash rice, aval, and urad dhal, methi seeds and soak together for 5 hours.
• Grind to a coarse paste, add salt and rice flour and mix.
• Add sufficient water to dosa consistency and keep it aside and ferment for 12 hours.
• Boil potatoes and mash, cut onion, green chilies.
• Heat oil in a kadai, add mustard and crackle, fry dhal and curry leaves.
• Add hing, onion, chilies, and fry till light brown in color.
• Add mashed potatoes, salt and mix together and cook for 2 minutes on low heat.
• Garnish with coriander leaves.
• Heat tawa, pour a ladleful of batter and spread thinly.
• Sprinkle some butter and roast on one side till crisp, sprinkle idly powder on dosa
• Serve with potatoes, chutney and butter.
• Take a piece of dosa, take some butter, potato, and chutney and eat.
• This dosa tastes too good, you prefer to eat more dosas.

RAGI APPAM DOSA

INGREDIENTS:-

1. Ragi flour                 1 cup
2. Cooked rice              1/2 cup
3. Coconut                    1/4 cup
4. Curd                          1/4 cup
5. Salt                            1 tsp
6. Water                        1 cup
7. Baking powder         1/2 tsp 

METHOD:-

• Mix ragi flour with water with out lumps.                                 
• Grind coconut, salt, rice, curd, to a smooth paste.
• Add the ground paste to the ragi mix.
• Soak for 1 hour, add baking powder just before 10 minutes.
• The batter looks frothy and smooth.
• Heat tawa, brush with oil, pour a laddleful batter, do not spread.
• Close a lid and fry on low heat. 
• Serve hot with chutney, sambar.

VEG WHEAT DOSA

 INGREDIENTS:-

1. Wheat flour           2 cups
2. Salt                        2 cups
3. Onion                    1
4. Tomato                  1
5. Capsicum              1
6. Carrot                    1
7. Potato                    1
8. Coriander leaves    little
9. Mint leaves            little
10. Chilly powder        1 tsp
11. Turmeric                1/2 tsp
12. Green chilies         4
13. Water                     5 cups
14. Oil                         for roasting

METHOD:-

• Wash vegetables and cut into small pieces. Cut onion, tomato, coriander and mint leaves.
• Mix all the ingredients, except oil.
• Keep it aside for 1 hour, heat tawa and pour a ladleful of dough and spread thinly.
• Dust oil on both sides, roast them until crisp.
• Serve with tomato chutney.

DOUBLE SIDE ESSENCE DOSA

 INGREDIENTS:-

1. Dosa batter         1 cup            
2. Gravy                 1 cup
3. Ol                       1 tbsp

METHOD:-

• Heat dosa tava brush with oil.
• Pour a ladleful batter on dosa tava.
• Spray oil and roast crisp on both sides.
• Pour 1/4 ladleful of gravy on one side.
• Let the dosa absorb the gravy.
• Turn over and add the gravy on that side.
• Roast for another minute and serve.

DOUBLE EGG DOSA

 INGREDIENTS:-

1. Dosa batter    1 cup
2. Eggs              2 nos
3. Oil                 1 tbsp

METHOD:-

• Heat dosa pan pour a ladleful batter and spread thin dosa.
• Spray oil on the dosa, roast on both the sides well, till crisp.
• Add one egg and spread evenly on one side, let the egg set on dosa.
• Turn on the other side, add another egg and spread evenly.
• Roast on sim flame, until crisp on both sides.
• Serve with chicken or mutton gravy.

CHUTNEY DOSA

INGREDIENTS:-

1. Dosa batter                 1 cup
2. Coriander chutney     1 cup
3. Ghee                           1 tbsp

METHOD:-

• Heat tawa pour a ladleful batter on tawa and spread thin dosa.
• Roast on one side, apply the thick chutney on upside and turn.
• Fry on low heat add ghee, serve hot with any chutney, sambar.
• Potato masala can be kept in the middle and fold like masala dosa and serve with butter.
  

OPEN BUTTER MASALA DOSA

INGREDIENTS:-

1. Idly batter                3 cups
2. Wheat flour             1/2 cup
3. Maida                      1/2 cup
4. Rawa                       1/2 cup
5. Rice flour                1/2 cup
6. Sugar                       3 tsp
7. Tur dhal                   1 tbsp
8. Salt                          1 1/2 tsp
9. Water                       1/4 cup
10. Butter                      1 cup

FOR FILLING:-

1. Boiled potatoes         6
2. Onion                       1 big
3. Green chilies            5
4. Ginger-garlic paste   1 tsp
5. Coriander leaves       handful
6. Mint leaves               little
7. Curry leaves             few
8. Coconut                    2 tbsp grated

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Urad dhal                 1 tsp
3. Bengal gram dhal    1 tsp
4. Hing                        1/4 tsp
5. Oil                           2 tbsp

FOR GRINDING MASALA:-

1. Onion                          1 big
2. Ginger                         1/2"
3. Garlic                          4 flakes
4. Cinnamon                   1"
5. Cloves                        4
6. Cardamom                 3
7. Bengal gram flour      1/2 cup
8. Salt                             1 tsp
9. Chilly powder            2 tsp
10. Red color                   1/4 tsp

METHOD:-

• Soak tur dal for 1/2 an hour, and grind to a smooth paste.
• Mix wheat flour, maida flour, rawa, tur dal paste, sugar, and salt, to idly batter.
• First mix flours separately with little water and then add to the batter.
• Keep it in the fridge for more best results, you get smooth and crispy dosa. 
• For morning breakfast, mix and keep it overnight.
• Mix rice flour 1/2 an hour before frying dosa.
• Grind the masala paste to a smooth paste. Mash potatoes.
• Cut onion, green chilies, mint, coriander, curry leaves together.
• Heat oil in a Kadai, splutter mustard, fry dal, hing, add the cut items and fry for 2 minutes on a low flame.
• Add ginger-garlic paste, turmeric, salt, mashed potatoes to it and fry for a minute.
• Mix well and keep it aside. Heat tawa, Mix the dough for 2 times.
• Pour a ladleful on tawa and spread thinly, fry on low heat to make it crisp.
• Apply the red masala paste on dosa and turn over for few seconds.
• Turn and add little butter, add a spoonful of potato mix in the middle.
• On the top of the potato mix put a spoonful of butter on it.
• This is open dosa in Bangalore, grated carrot, cabbage can be added.
• Serve with chutney, sambar.

SAGO OOTHAPAM

INGREDIENTS:-

1. Sago                       2 cups
2. Dosa batter            4 cups
3. Salt                        1 tsp
4. Water                     3 cups
5. Onion                     2 nos
6. Carrot                    2 nos
7. Green chilies          4
8. Curry leaves           few
9. Coriander leaves    handful

FOR SEASONING:-

1. Oil                          2 tbsp
2. Mustard seeds         1 tsp
3. Urad dhal                1 tsp
4. Bengal gram dhal    2 tsp

METHOD:-

• Wash and soak sago in 2 cups of water for 2 hours.
• Julienne onion, curry leaves, green chilies, and coriander leaves, scrape carrot.
• Mix dosa batter with sago, add salt, and 1 cup water.
• Heat oil in a pan add seasoning, splutter mustard, fry urad, and Bengal gram dhal.
• Add onion, curry leaves, chilies, and fry for a minute.
• Cool down for 2 minutes and add to the batter and mix well.
• Heat dosa tawa, pour a ladleful of batter, add oil or ghee for roasting.
• Fry on both sides, serve hot with any chutney, it tastes good.

PESSARATTU

INGREDIENTS:-

1. Green gram           2 cups
2. Idly rice                1 cup
3. Ginger                   1"
4. Cumin seeds          1 tsp
5. Green chilies         5
6. Water                    1 cup
7. Salt                       2 tsp

METHOD:-

• Soak green gram and rice together for 8 hours.
• Wash for 3 times, grind with cumin, green chilies, salt, and ginger.
• Grind to a smooth paste, add 1/2 cup of water.
• Wash the grinder in 1/2 cup of water and pour to the batter.
• Mix well, Heat the dosa tawa, and pour a ladleful of batter and spread as dosa.
• Roast on both sides till crisp, serve with ginger chutney, butter, and white chutney.

RAWA DOSA

INGREDIENTS:-

1. Rice flour              1 cup
2. Rawa                     2 cups
3. Maida                    2 cups
4. Salt                        2 tsp
5. Onion                    1 
6. Green chilies         5 
7. Cumin                   1 tsp
8. Pepper                   1 tsp[ optional ]
9. Ginger                   1/4" 
10. Coconut                 2 tbsp
11. Curry leaves          few
12. Coriander leaves   handful
13. Oil                         for frying

METHOD:-

• Mix rawa, rice flour, maida, and salt in a bowl add sufficient water.
• Mix without lumps and keep it aside for 2 hours.
• Chop onion, chilies, curry leaves, coriander leaves, grated ginger, and grated coconut.
• After 2 hours add onion, cumin, pepper, ginger, coconut, curry, and coriander leaves.
• Add water to make thin consistency and mix well.
• Heat dosa pan pour a ladleful by the side in circular motion.
• The batter fills by itself in the middle, spray oil or ghee and roast on one side till crisp.
• Turn the dosa and fry for one minute and fold.
• Serve with sambar and chutney.

VEGETABLE SET DOSA

INGREDIENTS

1. Dosa Batter                  3 cups
2. Carrot grated                1 cup
3. Beetroot grated             1 cup
4. Coriander leaves           1 cup chopped
5. Oil                                 for roasting

METHOD

• Heat dosa pan pour 1 ladleful batter, sprinkle the grated vegetable, and press it by ladle.
• Roast on low heat, turn over the vegetable side, and fry.
• Make three dosa with different vegetables and serve with sambar, chutney.

ONION SET DOSA

INGREDIENTS

1. Dosa Batter            1 cup
2. Onion                     1
3. Salt                         1 tsp
4. Oil                          1 tbsp

METHOD

• Grind onion and mix into the batter adding salt.
• Heat Tawa, pour a ladleful batter and smear oil.
• Roast on low heat, ground onion will burn soon.
• Serve with chutney and sambar.

GRAVY DOSA

INGREDIENTS

1. Dosa Batter             1 cup
2. Gravy                      1 cup
3. Oil                           2 tbsp

METHOD

• Pour a ladleful batter on a hot tawa.
• Roast on both sides, Smear gravy on one side.
• Turn the dosa and roast on the gravy side.
• Serve with gravy.