Gram Flour Dosai/Kadalai mavu dosai

Ingredients

For Batter 

1.Gram Flour/Kadalai mavu-2 cups

2.salt-adjust to your taste

3.Cumin seeds-1 tsp

4.Tomato-2 medium sized

5.Methi leaves-0.5 cup

6.Coriander-0.5 cup

7.Green chilly-3 medium sized

8.Oil-1 tsp(to sprinkle over the dosa)

9.Water-1 cup

Method

1.In a dry vessel add Gram Flour/Kadalai mavu,salt,water(dont add over water,add it gently) and mix it well so that there should not be any lumps(Batter should be thinner than bajji batter).

2.Then chop the coriander,tomatoes,methi leaves,green chilly.

3.Then add the cumin seeds,chopped coriander,tomatoes,methi leaves,green chilly and mix it well.(Fermentation is not needed)

4.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

5.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
6.Sprinkle 1 tsp of oil around the dosai. 

7.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

8.Repeat the same process until the batter gets finished.

9. Gram Flour Dosai/Kadalai mavu dosai is ready to serve.

Gram Flour Dosai/Kadalai mavu dosai can be served with sambar/chutney/yogurt/milagai podi.

 

Onion Dosa

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5.Onion Curry-1 cup

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
9.Sprinkle 1 tsp of oil around the dosai.
10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.
11. Once it is cooked on the other side also just turn the dosa again and  add 2 tbsp of Onion curry and fold the dosa.(Recipe of Onion Curry is available in this link http://charanyaskitchen.blogspot.ch/2013/07/onion-curry.html).
12.Repeat the same process until the batter gets finished.
13.Onion Dosai is ready to serve.

Onion Dosa can be served with chutney/sambar/yogurt/milagai podi.

Mysore Sada dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5.Mysore chutney-1 cup

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
9.Sprinkle 1 tsp of oil around the dosai.
10.Sprinkle 1 tsp of  Mysore Chutney  over one side of dosai.(Recipe of Mysore Chutney is available in the link http://charanyaskitchen.blogspot.ch/2013/07/mysore-chutney.html)
11. When the dosai becomes light brown just fold it.
12.Repeat the same process until the batter gets finished.
13. Mysore Sada dosai is ready to serve.

Mysore Sada dosai can be served with sambar/chutney.

Masala Dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5.Masala Curry-1 cup

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
9.Sprinkle 1 tsp of oil around the dosai.
10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.
11. Once it is cooked on the other side also just turn the dosa again and  add 2 tbsp of masala curry and fold the dosa.(Recipe of Masala Curry is available in this link http://charanyaskitchen.blogspot.ch/2013/07/masala-curry.html).
12.Repeat the same process until the batter gets finished.
13.Masala Dosai is ready to serve.

Masala Dosai can be served with chutney/sambar.

Fenugreek seeds dosai/Methi seeds dosai/Vendhaya dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5. Fenugreek seeds/Methi seeds/Vendhayam-2 tbsp

Method

1.Soak the idly rice, Fenugreek seeds/Methi seeds/Vendhayam and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,Fenugreek seeds/Methi seeds/Vendhayam  and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.

9.Sprinkle 1 tsp of oil around the dosai.

10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

11.Repeat the same process until the batter gets finished.

12.Fenugreek seeds dosai/Methi seeds dosai/Vendhaya dosai  is ready to serve

 Fenugreek seeds dosai/Methi seeds dosai/Vendhaya dosai can be served with sambar/chutney

Podi Dosai/Milagai Podi Dosai

Ingredients

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5. Idly/dosai Milagai Podi-3 tbsp

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.

9.Meanwhile just mix the Idly/dosai Milagai Podi in half cup of water.Mix it well.(Recipe of  Idly/dosai Milagai Podi is available in this link http://charanyaskitchen.blogspot.ch/2013/06/dosaidly-milagai-podi.html)

10.Sprinkle 1 tsp of oil around the dosai.

11.Sprinkle 1 tsp of  Idly/dosai Milagai Podi mixed in water over one side of dosai.

12.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

13.Repeat the same process until the batter gets finished.

14. Podi Dosai/Milagai Podi Dosai is ready to serve.

Podi Dosai/Milagai Podi Dosai can be served with sambar/chutney.

Mung Bean Dosai/Pacha Payar dosai/Pacha payar pesarattu

Ingredients

For Batter

1.Mung Bean/Pacha Payar-1 Cup

2.Idly Rice-1/4  cup

3.Salt-1 tsp

4.water-1 cup(adjust according to the rice and mung bean)

5.Green chilly-4 medium sized

6.Coriander-1 tsp finely chopped

For Garnishing

1.Onion-2 medium sized finely chopped

2.oil-For sprinkling

Method

1.Soak the idly rice and mung bean in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from mung bean  and idly rice and add this into the mixer.Add green chillies,Coriander,water and grind it well.

3.Transfer the batter into an empty vessel and add salt ,finely chopped onion and mix it well.No need of fermentation. 

4.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

5.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.Just pour it in a circular manner.

6.Sprinkle 1 tsp of oil around the dosai.

7.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

8.Repeat the same process until the batter gets finished,usually makes 15 to 18 dosas.

9.Mung Bean Dosai/Pacha Payar dosai/Pacha payar pesarattu is ready to serve.

Mung Bean Dosai/Pacha Payar dosai/Pacha payar pesarattu can be served with molaga podi/chutney/sambar/yogurt/pickle.

Sada Dosa

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.

9.Sprinkle 1 tsp of oil around the dosai.

10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

11.Repeat the same process until the batter gets finished.

12.Sada Dosa is ready to serve

Sada Dosa is usually served with chutney or sambar.

 

Moong Dal Masala Dosai/Payatham parupu Masala pesaratu

Ingredients

For Batter

1.Moong dal-2 cups

2.salt-2 tsp

3.Green chilly -3 medium sized

4.Water-4 cups 

For Masal

1.oil-1 tsp

2.Potato-4 medium sized

3.Onion-2 medium sized

4.Green chilly-2 medium sized

5.Chilly powder-1 tsp

6.salt-1 tsp

7.Turmeric Powder-1 tsp

8.Mustard Seeds-1 tsp

Method

1. Soak the moong dal  in water for 4 to 6 hrs.

2.Meanwhile boil the potatoes until it becomes soft,usually pressure cook it for 3 to 4 whistles.

3.In a dry pan add oil wait until it gets heated,add mustard seeds,chopped green chilly,chilly powder,turmeric powder and stir it for 2 mins.

4.Meanwhile peal off the skin of potato and cut into pieces.

5.Add these pieces to the pan containing the mixture.

6.Add salt and allow it to cook for 5 to 10 mins in low flame.

7.Grind the soaked moong dal and add greenchilly,salt.

8.The batter is prepared .No need of fermentation.

9.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

10.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.Just pour it in a circular manner.

11.Sprinkle 1 tsp of oil around the dosai.

12.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

13.Then turn the dosai and add  1 tbsp masal and roll the dosai.For Rolling just put the masal in the middle

and spread it over the middle and roll one side till the half of the middle and roll other side covering that rolled part as well.

14.Repeat the same process until the batter,masal  gets finished,usually makes 10 to 12 dosas.

15. Moong Dal Masala Dosai/Payatham parupu Masala pesaratu is ready to serve

Moong Dal Masala Dosai/Payatham parupu Masala pesaratu  can be served with chutney/sambar

Moong Dal Dosai/Payatham parupu pesaratu

Ingredients

1.Moong dal-2 cups

2.salt-2 tsp

3.Green chilly -3 medium sized

4.Water-4 cups

5.oil-For sprinkling(adjust to your taste).

Method

1. Soak the monng dal  in water for 4 to 6 hrs.

2.Grind the soaked moong dal and add greenchilly,salt.

3.The batter is prepared .No need of fermentation.

4.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

5.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.Just pour it in a circular manner.

6.Sprinkle 1 tsp of oil around the dosai.

7. When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

8.Repeat the same process until the batter gets finished,usually makes 10 to 12 dosas.

9. Moong Dal Dosai/Payatham parupu pesaratu is ready to serve.

Moong Dal Dosai/Payatham parupu pesaratu can be served with sambar /chutney

Rava dosai

Ingredients

For Batter 

1.Grounded Rava/ coarse semolina -0.5 cup

2.Rice flour-1 cup

3.whole wheat flour-0.25 cup

4.salt-1 tsp

5.onion-2 medium sized

6.Green chilly- 2 medium sized

7.mustard seeds-1 tsp

8.pepper-4 to 5 pieces

9.turmeric powder-1tsp

10.chilly powder-1 tsp

11.cumin seeds-1 tsp

12.water-1.5 cup(adjust according to the batter)

13.oil-1 tsp

 

Method

1.In a dry vessel mix the grounded rava,rice flour,whole wheat flour,salt  and then add water carefully so that batter should not be too thin nor too thick.The batter should be thinner than the bajji batter.

2. In a dry pan in a medium flame add oil and wait till oil gets heated and add mustard seeds,cumin seeds,pepper,chilly powder,turmeric,finely chopped onion,chopped green chilly.Wait till onion gets roasted and then switch off the flame.

3.Add this mixture to the batter and stir it well.

4.In  a medium flame ,heat the skillet for 2 mins.

5.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.Don't try to spread it out.Just pour it in a circular manner.

6.Sprinkle 1 tsp of oil around the dosa.

7.When the dosa becomes light brown just turn the dosa and allow it to cook on the other side as well.

 8.Repeat the same process until the batter gets finished,usually makes 10 to 12 dosas.

9.Hot Rava Roast is ready to serve.

Rava Roast can be served with sambar or chutney.

 

Ragi dosai

Ingredients

For Ragi Batter

1.Sour Curd-0.5 cup

2.Ragi powder-2 cups

3.salt-1 tsp(adjust to your taste)

4.onion-2 medium sized

5.Green chilly-2 medium sized

6.oil-1 tsp

7. mustard seeds-1 tsp

8.pepper-4 to 5 pieces

9.turmeric powder-1tsp

10.chilly powder-1 tsp

11.cumin seeds-1 tsp

12.water-1.5 cup(adjust according to the batter)

For Garnishing

1.Tomato-2 medium sized.

Method

1.In a dry vessel mix the ragi,sour curd,salt  and then add water carefully so that batter should not be too thin or too thick.The batter should be thinner than the bajji batter.

2.In a dry pan in a medium flame add oil and wait till oil gets heated and add mustard seeds,cumin seeds,pepper,chilly powder,turmeric,finely chopped onion,chopped greenchilly.Wait till onion gets roasted and then switch off the flame.

3.Add this mixture to the batter and stir it well.Since you are using sour curd leave the batter for about 2 hours else it will be sticky.

4.In  a medium flame ,heat the skillet for 2 mins.

5.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.

6.Now slice the tomato in a round shape and just press the tomato to the poured batter.

7.Sprinkle 1 tsp of oil around the dosa.

8.When the dosa becomes light brown just turn the dosa and allow it to cook on the other side as well.

9.Repeat the same process until the batter gets finished,usually makes 10 dosas.

10.Hot Ragi dosai is ready to be served .

Ragi dosai  can be served with sambar or curd.