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Showing posts with label Dosa. Show all posts
Showing posts with label Dosa. Show all posts

Mar 22, 2016

464 : Pav Bhaji Masala Dosa



Food is what binds people and communities. Every region in India has a delicacy that is native to their area and therefore special. However, sometimes that delicacy is adapted by people across the country to be devoured in their local flavor by adding ingredients according to their convenience, availability and preference. Pav Bhaji Masala Dosa is a classic example.

Pav Bhaji Masala Dosa is a famous street food of Mumbai. Pav-Bhaji Dosa of Annand Dosa in Vile Parle is very famous one. Their Dosa is lavishly smeared with butter .Ever since I make this regularly. I don’t have the heart to be lavish with butter…somehow the low Cal stuff suits the health better. Basically, if you have left over Pav bhaji  and left over idli-dosa batter then you can make this dosa recipe and you will get to taste Pav bhaji as well as dosa. If you have not tasted this dosa before, please do not bother just believe me and try the recipe immediately. I am sure you will be very happy with the unique taste of it and enjoy it like I do.

Ingredients:

Dosa Batter                                    1 cup (See the link)
Left over Pav BhajiMixture               1 cup ( see the link)
Ghee mixed with oil                        2 Tbsp.
Chopped Coriander                         2 Tbsp.

Method:

  • Make the tawa ready for making dosa, keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " dosa. Sprinkle some oil on the sides and on the top and cover it with the lid.

  • Add the Pav Bhaji in the center of the dosa. Spread the Pav bhaji evenly on the dosa. Sprinkle a little water over the dosa so that it does not stick to the pan. Sprinkle  few coriander leaves over the dosa.

  • Now fold the dosa and serve it hot.

 Note:
  • Serve the Pav bhaji dosa hot or else it will become soggy if you keep it for long.



Sep 12, 2015

444: Variety of Dosas - Indian Crepe Varieties



Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states.It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Myanmar, Nepal, Malaysia and Singapore.

If you are one among those food lovers who want to try different varieties of dosa, then be happy to know that you have too many options. This traditional food has been the favorite of all those who love cooking. Dosa offers a variety of recipes that will make it entirely different from one another. Experts who are in the cookery field say that it is possible to make even more than 100 varieties of dosa by adding, mixing or changing different ingredients.

Try this simple and easy variety of dosa recipes. I will update this page constantly, whenever I add a new dosa recipe. This dosais  will make you to enjoy eating till your plate is empty. 


                                                       Dosa Batter    
      
                                                   

Dosa Variety (Please click here to see the Recipes)

   

 Dosa Variety

                              

Jun 4, 2014

Mysore Masala Dosa



Mysore is a southern city in the state of Karnataka, India. Closely located to the state capital Bangalore, it is the second largest city of the state.  Mysore has also lent its name to popular dishes like Mysore Masala Dosa, Mysore Rasam,Mysore Bonda and Mysore Pak. The difference between regular masala dosa and Mysore Masala Dosa   is the Red chutney which is spread thinly over the dosa before the potato curry is laid over it .The inner part of this dosa is liberally smeared with ghee or butter, over which a layer of red chutney is spread and then masala is filled. So, here is the recipe for Mysore masala dosa

For  Dosa Batter

Raw Rice                  1 cup
Idli Rice                   1 cup 
Urad Dal                   ¾ cup
Channa Dal               3 Tbsp.
Toor Dal                    2 Tbsp.
Fenugreek Seeds-       ½  tsp.
Poha (Beaten Rice)      2 Tbsp.
Sugar                         1 tsp
Salt                          - To taste

 Method
  • Soak ingredients for at least 5 hrs.
  • Wash phova and grind along with soaked ingredients to a thick dosa batter, slightly thinner than Idli batter.
  • Allow to ferment at room temperature for overnight.
  • Add sugar and salt to taste. Mix well and keep aside.

For Potato Masala:
Potatoes                             10 no
Green chilies                        4 no
Jalapeno                             1 no (optional)
Curry leaves                        1 stem
Turmeric powder                 ¼ tsp.
Grated ginger                     1 tsp.
Chopped cilantro                   2 tbsp
Salt                                   to taste
Seasonings:
Oil                                   1 tsp.
Cumin seeds                     ¼ tsp.

Method of Potato masala
  • Pressure cooks the potatoes. Drain and remove skin and mash it. Set aside.
  • Heat a sauce pan over medium heat, heat the oil. Add the cumin seed, when it sputtering, lower the heat add the turmeric, ginger, curry leaves and sauté for one minute.
  • Add the potatoes, salt mix well and simmer on low for 2 minutes.
  • Mix in the chopped cilantro. 

For Red Chutney

Oil                                   1 Tsp.
Long red chilies –             6 no.
Tamarind                       - cherry size ball
Roasted Channa Dal        - A Fistful
Salt                                  To Taste.

Method:

  • Roast dry long chilies on a hot tawa/griddle with little oil.
  • Grind the chillies along with other ingredients to a smooth thick paste using little water.


For Coconut Chutney

Grind 6 tbsp. of coconut with chutney dhal, ginger, and salt.  Keep aside. Season with mustard seeds
 
Masala Dosa Ingredients:

Dosa Batter
Potato Bhaji
Red Chutney
Fresh unsalted Butter
Ghee mixed with vegetable oil

Method:
  • Heat the dosa griddle/ tawa. Simmer the stove. Pour 2 ladle of  batter in the middle of the griddle and spread it in circular way(Spread the batter as thin as possible) Consistency is important.
  • Spread 1 tsp of ghee  mixed oil around the dosa and cook till reddish at the bottom.
  • Smear the dosa with 1 Tsp of red chili chutney& Coconut chutney
  • Now put the potato filling in the middle. 

  • Spread oil with a spoon on all the sides and slowly fold the dosa from one side.
  • Once done, remove from flame and transfer it to a plate.
  • Follow the same steps to make more dosas. Dribble ½ tsp of butter on top of the dosa .
  • Mysore masala dosa is ready to be served.
  •  Enjoy with coconut chutney and sambhar.
See My other Recipes:

Mysore Pak





Jan 23, 2014

Nine Lentils Dosa/Nava Dhania Dosai

Mixed lentils dosa is a quick and easy dish which is rich in proteins. Enjoy the simple healthy dosa recipe from my Madappalli. Here you go

Ingredients

Green gram (Pachai Payaru)            3 tbsp.
Black dal    (Urdh dal)                    3 tbsp.
Chickpea (Garbanzo)                      3 tbsp.
Toovar dal                                    3 tbsp.
Soya beans                                   3 tbsp.
Split Green peas                            3 tbsp.
White corns                                  2 tbsp.
Horse Gram                                    2 tbsp.
Raw Rice                                      ¼ cup
Brown Rice                                   ¼ cup
Green chilies                                 3 no.
Red chilies                                    5 no.
Grated ginger                                2 tbsp.
Curry leaves                                  few                   
Coconut                                       2 tbsp.
Asafetida                                     1 tsp.
Salt                                             to taste.
Oil                                               for dosa.


Method
  •  Wash and soak all lentils and rice together for overnight.
  •  Next day, drain it and grind it with ginger, red chilies, curry leaves, green chilies, Asafetida, coconut and salt together. Grind it slightly coarsely.
  • Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
  • Drizzle a teaspoon of oil on the edges of the Dosa and cook both sides till the bottom of the Dosa is golden brown.
  • Transfer it to a serving plate and enjoy it with your favorite Chutney, Sāmbhar, and Milaghaipodi.



Dec 11, 2013

Oats and green gram dal Dosa (Without Rice)





Starting out your day with a blood sugar stabilizing food such as oats may make it easier to keep blood sugar levels under control the rest of the day, especially when the rest of your day is also supported with nourishing fiber-rich foods.  You want to know more about Eating Oats benefits see here http://www.eatmoreoats.com/health.html




Description
Also called Irish or Scotch oats, these are cut, not rolled. They look like chopped up rice, take the longest to cook, and have a slightly chewy consistency.
Sometimes called rolled oats, these look like flat little ovals. When processing these oats, the kernels are steamed first, and then rolled to flatten them. They take longer to cook than quick oats, but are quicker than steel cut oats.
Also called instant oats, these oats are pre-cooked, dried, and then rolled. They cook in a few minutes when added to hot water, and have a mushy texture.

Moong beans (Green gram) have numerous nutritional benefits as other beans such as lime beans, and pinto beans.

Health Benefits are:
Helps weight loss, Lowers cholesterol levels, Promote heart health, Contain anti-cancer properties, . Prevent age related muscular diseases and Provides resistance against infectious diseases.





Oats &Green gram dal Dosa is a great healthy, high fiber option to regular Dosa .Oats dosa is nutritious and is highly beneficial to those with high sugar levels. This is diabetic friendly recipe.

Ingredients:
Moong dal/ split green gram             1 cup
Old Fashioned oats/Rolled Oats       1 cup
Green chili                                    4 no.
 Grated Ginger                              2 tbsp.
Chopped curry leaves                     few.
Asafetida                                    ½ tsp.
Salt                                           to taste.
Oil                                            as required.
                                                                                                             

Method:
  • Wash and soak the green gram dhal in hot water for 5 hours. Drain excess water. Keep aside.
  • Wash and soak the oats for  30 minutes.
  • Grind it to a smooth paste along with green gram, green chilies, asafetida, ginger, curry leaves and salt.
  • The consistency of a batter should be neither thick nor very thin; it should be like a idli batter.
  • Heat the dosa pan, pour the batter and spread it from the center. Pour a tsp. of oil over the edges.
  • When one side is cooked well, flip over to the other side. If necessary, add little oil over the edges, and remove when it is fully cooked.
  • Serve with coconut chutney and Sāmbhar.

Tips:
  • If you like spicier dosa, add   more Green chilies.
  • For more flavor, cut some carrot, coriander, mint leaves and mix with batter. Then make dosa as said above. It will give a different taste.



Dec 6, 2013

Quinoa Adai



Quinoa is a fantastic grain—high in protein, gluten-free, and a great source of fiber. Quinoa has become very popular these days due to its health benefits. I already posted Quinoa Uppuma, Quinoa Bisi Bela Bath recipes. Here you go the Nutritious and healthy adai.  This is the perfect food for weight loss, because of its low fat content and high fiber and protein.

Ingredients:
Parboiled rice            ¼ cup

Brown rice                 ¼ cup
Quinoa                      ½ cup
Split Green peas         ¼ cup

Tuvar dal                   ¼ cup
Chenna dal                 1/8 cup
Moong dal                  1 tbsp.
Red chilies                  10 no.
Grated ginger              2 tbsp.
Asafetida (Hing)          1 tsp.
Curry leaves                few
Salt                           to taste.
Oil                           2 tbsp ( For making adai)

Method:

  • Soak rice , dhals ,quinoa and red chilies together for 5 hours.
  • Drain it and grind it with ginger, red chilies, curry leaves, Hing and salt together.
  • Grind it slightly coarsely.
  • Now adai batter is ready. You don’t have to ferment the batter.
  • Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
  • Spread 1 tsp. of oil around the adai and cook both sides.
  • Serve with Sāmbhar and Chutney.
Note : My other Adai Recipes are Keerai AdaiAdai






Jun 15, 2013

Tovar Dhal Dosa/ Yellow Split Peas Crepe


Thin, crisp dosas made of Tovar dal and rice. This dosa is delicious and healthy.

Ingredients:

Rice                                         1 cup
Tovar dhal                                ½ cup
Fresh grated coconut                  ½ cup
Grated ginger                              2 tbsp
Chopped curry leaves                   2 tbsp
Red chillies (Byadgi)                     4 no
Crushed black pepper                   ½ tsp.
Cumin seeds                                ½ tsp.
Asafetida                                     ½ tsp.
Chopped cilantro
Salt                                             to taste.
Oil                                               as required.

Method:
  • Soak rice and dhal together for 5 hours. Soak red chilies separately.
  • Drain it and grind it with ginger, red chilies, curry leaves, Asafetida, coconut and salt together. Grind it slightly coarsely.
  • Add crushed pepper, cumin seeds, chopped cilantro in it and mix well.
  • Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
  • Drizzle a teaspoon of oil on the edges of the Dosa and Cook  both sides till the bottom of the Dosa is golden brown.
  • Transfer it to a serving plate and enjoy it with your favorite Chutney,sambhar, Milaghaipodi.



Aug 1, 2012

Wheat Dosa( Gothumai Dosai)

A very simple and nutritious dosa in whole wheat flour. “Wheat Dosa" is one of the popular dosa varieties and it is quick to make as like the usual dosa. This dosa does not require fermentation or prior prep – an instant dosa. This dosa is very good for diabetic patients.
Ingredients;
Wheat flour                           - 2 cup
Rice flour                              – ½ cup
Rava                                     – 1 tsp.
Finely chopped green chilies      – 1 tsp.
Chopped curry leaves               – 1 tsp.
Grated Ginger                          – 1tbsp
Hing                                      – 1 /4 tsp.
Jeera                                       1 tsp.
Salt                                         to taste
Water                                      – for mixing
 Method:
  • Mix all above ingredients together.
  • The batter should be watery. Make sure there are no lumps.
  • Heat the griddle, spread the batter gently in a circular form, drizzle 1 tsp. of oil.
  • This dosa take a little longer to cook than the normal dosa.
  • And gently flop to the other side and drizzle oil and cook until it turns brown.
  • Tasty and healthy wheat dosa is ready.
  • Serve hot with chutney and Sāmbhar.

May 1, 2012

Keerai Adai (Spinach adai)

Have you tried Keerai adai (spinach adai)? Its a crispy thick dosa with a lot of lentils. I love spinach adai , so flavorful, colorful and yummy adai.  The best part is that there is no fermenting required.
My  husband Paddy loved this adai with homemade ghee and jaggery... So yummy. Here I used spinach , but you can use Fenugreek leaves ( Methi leaves) also.

Ingredients:
Boiled rice                            ¾ cup
Raw rice                              3/4 cup
Urdh dhal                             ¼ cup
Bengal gram                         ½ cup
Tovar dhal                            ¼ cup
Moong dhal                           ¼ cup
Cumin seed                           ¼ tsp.
Red chillies                            10 no
Ginger grated                         2 tbsp
Curry leaves                          2 stem
Hing                                    ½ tsp
Salt                                    as required
Finely chopped spinach           1 ½ cup
Finely shredded carrot            3 tbsp  ( Optional)
Finely chopped cilantro          1 tbsp.
Oil                                      as required

Method:
  • Soak rice and dals together for 5 hours. Soak red chilies separately.
  • Drain it and grind it with ginger, red chilies, curry leaves, Hing, cumin seed and salt together.
  • Grind it slightly coarsely. No need to ferment the batter.
  •  To the batter, add finely chopped spinach leaves,  and shredded carrots (optional)
  • Mix everything well and the batter is ready to use
  • Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
  • Spread 2 tsp. of oil around the dosa and cook both sides.
  • Serve with sambhar , Chutney  and Millaghai podi.
Spinach Adai

Oct 14, 2011

Masala Dosa

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, and spices. It wraps the dosa around potato curry or sabji.
Before it was invented, plain dosa was served with potato curry  without onions in a separate cup. During a shortage of potatoes method was created in which potato was mashed and sautéed with onions together with other spices. This was then placed inside the dosa instead of in a separate cup in order to hide the onions, which are not eaten by orthodox Hindus and Jains. This came to be known as "Masala dosa", from the sautéing of spices (masala) during the preparation of the bhaji.[ http://en.wikipedia.org/wiki/Dosa}

There are varieties of dosa available in the hotels. But if you ask me, nothing can beat the old classic, 'Masala Dosa'. Masala Dosai is the favorite for many not only in Tamil Nadu but throughout India and even indeed popular all over the world .Paddy loves it.

  Ingredients
Dosa Batter                       2 cups
Potato Masala
Ghee                                4 tbsp
Coconut chutney
 For Coconut chutney: Grind 6 tbsp of coconut with chutney dhal, ginger, and salt.  Keep aside.
For Dosa Batter:  Masala dosa is made with the same batter and technique as the plain dosa but has stuffing  of chutney and potato curry.  Please see my previous Dosai recipe.

For Potato Masala:
Potatoes                             10 no
Green chilies                        4 no
Jalapeno                             1 no (optional)
Curry leaves                        1 stem
Turmeric powder                 ¼ tsp.
Grated ginger                     1 tsp.
Chopped cilantro                   2tbsp
Salt                                   to taste
Seasonings:
Oil                                   1 tsp.
Cumin seeds                     ¼ tsp.
Method of Potato masala
  • Pressure cooks the potatoes. Drain and remove skin and mash it. Set aside.
  • Heat a sauce pan over medium heat, heat the oil. Add the cumin seed, when it sputtering, lower the heat add the turmeric, ginger, curry leaves and sauté for one minute.
  • Add the potatoes, salt mix well and simmer on low for 2 minutes.
  • Mix in the chopped cilantro.
  • Now Potato masala is ready for stuffing g. Set aside.


    Potato Masala

To prepare the Masala dosa: 
  • Follow my dosa recipe for cooking the dosa  until underside of the dosa has a golden red color.
  • Reduce the heat and spread 1 tsp of chutney evently  over the top of the dosa
  • Then  spread 2 tbsp of potato  curry over the half of the dosa.
  • Roll it like cylinder shape.
  • Dribble ½ tsp of ghee mixed oil on top of the dosa and serve immediately. 
Note:
  • Some people prefer serving the chutney on the side, but I like it cooked inside the dosa.
  • Instead of chutney ,  you can spread Milghai powder (Gun powder) over the top of the dosa.


Masala Dosa
 

Vegetable Uthaappam

 Uthaappams are delicious - plain or with your choice of vegetables. Follow my previous Uthaappam recipe and add your choice of vegetables to the batter just before cooking.
Here I am showing you carrot Uthaappam.
Ingredients:
Idli Batter (See the link)                    2 cups
Oil                                                 4 tsp.
Grated carrots                                 1 cup
Chopped green chilies                      2 tsp
 Chopped Tomatoes                        ¼ cup
Grated ginger                                1 tsp.
Chopped coriander leaves               1 tsp.
Chopped curry leaves                     2 tsp.
Method:
  • Mix all chopped & grated vegetables, chilies together and keep aside.
  • Heat the griddle, spread the batter gently in a circular form, drizzle 1 tsp. of oil and cook for few seconds and spread the vegetables over it.
  • And gently flop to the other side and drizzle oil and cook until it turns brown.
  • Serve hot with chutney and Sāmbhar.
Here  some ingredients suggestions:
Hot Chili Uthaappam :  2-4 Jalapenos, 1/4 cup freshly chopped Cilantro, Salt
Tomato and Pea Uthappam:  2 ripe tomotoes chopped, Fresh peas cooked 1/2 cup, Cilantro, Salt
Bellpepper Uthappam: finely chopped bellpepper, 1 ripe tomato chopped, Cilantro, salt.





Vegetable Uthaappam

Plain Uthaappam

Uthaappam is one more South Indian breakfast delicacy. An Uthaappam is much thicker than a dosa, more like an American pancake than a French crepe. You can make it soft or crispy, according to your personal preference.
If you have left over idli batter, this is a breeze to make.

Ingredients for Uthaappam

Idli Batter (look down for  Idli batter recipe) – 4 cup
Oil -                                                        5 tbsp.
For idli Batter:

 Idli rice                                              2 cups
  Urad dal                                           1 cup
 poha                                                 Handful
 For Batter:
  • Soak the idli rice,poha and urad dal for about 6 hours, and grind them to a thick batter along with the poha and cooked rice.
  •  Let it ferment overnight, or keep in a warm place for about 8-10 hours.
Method:
  • Heat the nonstick griddle over medium heat, and add 1 ½ ladleful of batter in the center of the griddle; spread the batter gently, but quickly with the back of the ladle in to a 8” circle.
  • Drizzle ½ tsp. of oil on top and around the Uthaappam. Cook for few minutes  until the bottom is reddish gold.
  • Flip the Uthaappam and cook for 30 seconds on the other side. Your delicious Uthaappam is ready.
  • Serve hot with Coconut chutney and Sāmbhar. 

Plain Uthaappam

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