Carrot Dosa

Ingredients:

• For Dosa Batter:
• Sona masoori rice/ Boiled Rice: 1 cup
• Idli rice: 3 cups
• Fenugreek seeds: 2 tbsp
• Urad daal (washed) :1 cup
• Chana daal: 1/4 cup

 - Wash and Soak all the above ingredients  in water for 4-5 hours.
 - Grind them properly and keep it overnight for fermentation

• Salt: to taste (Add only, before making dosa)
• Oil: 2-3 tbsp
• Other Ingredients:
• Carrot: 1(grated)
• Onion:1 (chopped)
• Green chilli: 1 (chopped)
• Cumin seeds: 1 tsp 

Method:

1. Add grated carrot, onion, green chilli, cumin seeds to dosa batter and Mix well.
2. Heat non-stick tawa/ pan.
3. Before making dosas, add salt.
4. Slightly oil the pan.
5. Take a ladle full of batter and spread the batter in circular pattern on pan.
6. Let it cook for few minutes.
7. Flip it when done and cook for few seconds.
8. Flip again and cook for 1-2 mins.
9. Serve hot with coconut chutney and sambhar. 

PS:

• If dosa batter is kept at 25 deg or higher temperature, then 12 hours would suffice for fermentation.
• If temp is less than 25 deg, then keep the batter for 24 hours for fermentation.
• For dosa batter, some people use only sona masoori rice with urad daal. They don't use idli rice. The ratio of sona masoori rice : urad daal is 2.25 cup (sona masoori rice): 1 cup (urad daal). Along this also add chana daal: 1 tbsp, fenugreek seeds: 1 tbsp. Rest everything is same as above.

Tomato Dosa

Ingredients:

• For Dosa Batter:
• Sona masoori rice/ Boiled Rice: 1 cup
• Idli rice: 3 cups
• Fenugreek seeds: 2 tbsp
• Urad daal (washed) :1 cup
• Chana daal: 1/4 cup

 - Wash and Soak all the above ingredients  in water for 4-5 hours.
 - Grind them properly and keep it overnight for fermentation

• Salt: to taste (Add only, before making dosa)
• Oil: 2-3 tbsp
• Tomato Puree: (Grind all the below ingredients separately to form tomato puree)
• Tomatoes: 2-3
• Green chilli: 1-2 (chopped)
• Ginger: a small piece
• Onion: 1 (chopped)
• Salt: to taste
• Cumin Seeds: 1 tsp
• Grated Fresh Coconut: 1/4 cup

Method:

1. Mix dosa batter with tomato puree.
2. Heat non-stick tawa/ pan.
3. Before making dosas, add salt.
4. Slightly oil the pan.
5. Take a ladle full of batter and spread the batter in circular pattern on pan.
6. Let it cook for few minutes.
7. Flip it when done and cook for few seconds.
8. Flip again and cook for 1-2 mins.
9. Serve hot with coconut chutney and sambhar. 

PS:

• If dosa batter is kept at 25 deg or higher temperature, then 12 hours would suffice for fermentation.
• If temp is less than 25 deg, then keep the batter for 24 hours for fermentation.
• For dosa batter, some people use only sona masoori rice with urad daal. They don't use idli rice. The ratio of sona masoori rice : urad daal is 2.25 cup (sona masoori rice): 1 cup (urad daal). Along this also add chana daal: 1 tbsp, fenugreek seeds: 1 tbsp. Rest everything is same as above.

Spinach Uttapam

Ingredients:

• Dosa batter: 1 cup
• Salt: to taste
• Oil: 2-3 tbsp
• Onions: 2 (chopped)
• Spinach leaves: 1/2 cup (chopped)

Method:

1. Mix all the above ingredients except oil.
2. Heat non-stick tawa/ pan.
3. Slightly oil the pan.
4. Take a ladle full of batter and spread the batter to form a chapati.
5. Let it cook for few minutes.
6. Flip it when done and cook the other side for few secs.
7. Serve hot with coconut chutney or tomato chutney and sambhar

Coriander and coconut Dosa

Its a variation to normal dosas.

Ingredients:

• Dosa batter: 1 cup
• Coriander leaves: a few 
• Coconut pieces: 3-4 (medium sized)
• Green chilli: 1-2
• Red chilli pwd: to taste

• Salt: to taste 
• Oil: 2-3 tbsp

Method:

1. Blend coconut pieces, coriander leaves, green chilli with a little water (if needed) to form a smooth puree.
2. Add puree, red chilli pwd, salt to dosa batter.
3.  Heat non-stick tawa/ pan.
4. Slightly oil the pan.
5. Take a ladle full of batter and spread the batter in circular pattern on pan.
6. Let it cook for few minutes.
7. Flip it when done and cook the other side also.
8. Serve hot with coconut chutney and sambhar.

Ghiya aur Besan ka cheela

Ingredients:

• Gram flour(Besan): 1/2 cup
• Onion: 1 (chopped finely)
• Green chilli: as per taste(chopped finely)
• Ghiya/ Dudhi/ Bottlegourd: 1/4 cup (grated)
• Salt : as per taste
• Red chilli pwd: as per taste
• Water: to make batter
• Oil

Method:

1. Mix besan with water and make a thick smooth batter.
2. Add bottlegourd, onion, green chilli, salt, red chilli pwd. Mix well.
3. Heat non-stick pan and oil it slightly.
4. Put a ladle full of batter on it and spread it flat in the form of chapati. 
5. Oil it slightly on top as well.
6. Flip it when done.
7. Cook the other side.
8. Serve it hot with Tomato ketchup/ coriander chutney/ Tamarind chutney .

Toor Daal Adai

I learnt with recipe from my friend Sangeetha Girish, who has taught me everything about South Indian food. http://sangeetha-girish.blogspot.co.uk/

For Toor daal Adai, you just need to soak Idli Rice and Toor daal for 2 hours and then just grind it..No need to ferment it.

Ingredients:

• Toor Daal: 1 cup
• Idli Rice: 1 cup
• Red chilli pwd: to taste
• Salt: to taste
• Asafoetida: 3/4 tsp
• Fennel seeds: 1-2 tsp
• Coconut (Grated): 1 cup
• Onion: 1 (chopped)
• Coriander leaves: a few(chopped)
• Curry leaves: a few
• Oil: 4-5 tbsp

Method:

1. Wash and soak idli rice and toor daal for 2 hours in ample water.
2. Grind toor daal, idli rice, fennel seeds and coconut together. The batter should be little coarse and not too runny.(semi- viscous)
3. Add onions, red chilli pwd, asafoetida, salt, coriander leaves and curry leaves. Mix well.
4. Heat non- stick pan/ tawa.
5. Pour a ladle full of batter on it and spread in form of chapati.
6. Sprinkle a very little oil on it.
7. Cook for few mins and flip it.
8. Cook the other side also.
9. Ready to serve with coconut chutney.

PS:

• You can also use sona masoori rice instead, if you don't have idli rice but prefer idli rice.

Baby Uttapam

Ingredients:

• Sona masoori rice/ Boiled Rice: 1 cup
• Idli rice: 3 cups
• Fenugreek seeds: 2 tbsp
• Urad daal (washed) :1 cup
• Chana daal: 1/4 cup

 - Wash and Soak all the above ingredients  in water for 4-5 hours.
 - Grind them properly and keep it overnight for fermentation

• Salt: to taste (Add only, before making dosa)
• Oil: 2-3 tbsp
• Onions: 2 (chopped)
• Tomatoes: 2 (chopped)
• Coriander leaves (chopped)
• Green chillies: 3-4 (chopped)

Method:

1. Heat non-stick tawa/ pan.
2. Before making Uthapams, add salt.
3. Slightly oil the pan.
4. Take a ladle full of batter and spread the batter to form a small chapati.
5. Spread onions, tomatoes, coriander leaves and green chillies on top.
6. Let it cook for few minutes.
7. Flip it when done and cook the other side for few secs.
8. Serve hot with coconut chutney and sambhar

Paneer Dosa

Ingredients:

• For Dosa:
• Sona masoori rice/ Boiled Rice: 1 cup
• Idli rice: 3 cups
• Fenugreek seeds: 2 tbsp
• Urad daal (washed) :1 cup
• Chana daal: 1/4 cup

 - Wash and Soak all the above ingredients  in water for 4-5 hours.
 - Grind them properly and keep it overnight for fermentation

• Salt: to taste (Add only, before making dosa)
• Oil: 2-3 tbsp
• For Stuffing:
• Indian Cottage cheese/ Paneer: 250 gms (grated)
• Green chilli: 1-2 (chopped)
• Mustard seeds: 1-2 tsp
• Onion: 1 (chopped)
• Turmeric pwd: 1 tsp
• Salt: to taste
• Red Chilli pwd: to taste
• Tomatoes: 1-2 (chopped)
• Oil: 2-3 tbsp

Method:

1. Stuffing:



• Heat oil in pan.
• Add mustard seeds. Let them splutter.
• Add curry leaves. 
• Add onions, salt, turmeric pwd, green chilli, red chilli. Cook till onions turn translucent.
• Add tomatoes. After 2-3 mins, add paneer. Mix well.
• Cook for 1-2 mins and turn off the gas. Keep it aside.
2. Heat non-stick tawa/ pan.
3. Before making dosas, add salt.
4. Slightly oil the pan.
5. Take a ladle full of batter and spread the batter in circular pattern on pan.
6. Let it cook for few minutes.
7. Flip it when done and cook for few seconds.
8. Flip again and put 1 tbsp of stuffing in the centre. Fold the dosa.
9. Serve hot with coconut chutney and sambhar. 

PS:

• If dosa batter is kept at 25 deg or higher temperature, then 12 hours would suffice for fermentation.
• If temp is less than 25 deg, then keep the batter for 24 hours for fermentation.
• For dosa batter, some people use only sona masoori rice with urad daal. They don't use idli rice. The ratio of sona masoori rice : urad daal is 2.25 cup (sona masoori rice): 1 cup (urad daal). Along this also add chana daal: 1 tbsp, fenugreek seeds: 1 tbsp. Rest everything is same as above.

Rava Dosa

Ingredients:

• Sooji/ semolina: 1 cup
• Rice Flour: 1 cup
• Maida: 1/2 cup
• Onion: 1 (chopped)
• Ginger: a small piece (Chopped)
• Green chilli:1 (chopped)
• Salt: to taste
• Hind pwd: a pinch
• Cumin seeds: 1 tsp
• Pepper pwd: to taste

Method:

1. In a bowl, add sooji, rice flour, maida, pepper pwd, cumin seeds, hing, ginger, green chilli and salt.
2. Mix all the ingredients and add water. The consistency of the batter should be like thin buttermilk liquid.
3. Heat non- stick pan.
4. Spread chopped onions on the pan.
5. Now sprinkle batter on the pan with hand.
6. When we sprinkle, it forms a net on the pan.
7. After 2 mins, sprinkle little oil on the dosa and spread oil with spatula/ flat ladle on the dosa.
8. Let it cook for 5-7 mins on medium flame. (This dosa will take time to cook)
9. When its done, the dosa will be of golden brown color and will automatically start coming off from the tawa.
10. Serve hot with coconut chutney and sambar.

Mixed Daal Dosa

A very healthy dosa, full of proteins. A good option for kids who dont like daals/ lentils.
This dosa doesn't require any fermentation. After grinding, you can straight away start making dosas.

Ingredients:

• Chana daal: 1/4 cup
• Toor daal: 1/4 cup
• Washed moong daal: 1/4 cup
• Red Masoor daal: 1/4 cup
• Washed urad daal: 1/4 cup
• Sooji: 1/4 cup
• Salt: to taste
• Ginger: a small piece
• Oil: for making dosas
• For Stuffing/ Masala:
• Potatoes: 3-4 (boiled, peeled and mashed)
• Green chilli: 1-2 (chopped)
• Asafoetida/ Hing: a pinch
• Mustard seeds: 1-2 tsp
• Onion: 1 (chopped)
• Turmeric pwd: 1 tsp
• Salt: to taste
• Red Chilli pwd: to taste
• Curry leaves: a few
• Amchoor/ Mango pwd: 1 tsp (optional)
• Oil: 2-3 tbsp

Method:

1. Wash and soak all the daals overnight.
2. Next day, grind all the daals with ginger. The consistency of the batter should be semi- viscous. (Add 1/4- 1/2 cup water while grinding, as per need)
3.  Add salt, sooji. Mix well.  (This batter doesn't need any fermentation, you can make it immediately after grinding)
4. Stuffing/ Masala:

• Heat oil in pan.
• Add mustard seeds and hing. Let them splutter.
• Add curry leaves, onions, salt, turmeric pwd, green chilli, red chilli. Cook till onions turn translucent.
• Add potatoes. Mix well. Add amchoor. Mix well.
• Cook for 1-2 mins and turn off the gas. Keep it aside.
5. Heat a non- stick pan/ tawa.
6. Slightly oil the tawa.
7. Take a ladle full of batter and spread the batter in the circular pattern on pan.
8. Let it cook for few minutes.
9. Slightly oil the top of dosa. Flip it. Cook for another few secs.
10. Flip again. Spread 1-2 tbsp of stuffing in the center of dosa. Fold the dosa.
11. Serve hot with chutney of your choice or sambar.

Pesarattu (Green Moong Dal Dosa)

Its a popular delicacy of Andhra Pradesh serve with Allam Chutney and upma.

Ingredients:

• For batter:

• Green moong dal (Whole):  1 cup
• Rice:  ½ cup  (you can increase or decrease qty of rice as per ur choice, increase if u want more crispiness)
• Green chilli:  1 -2
• Onion:  ½
• Cumin seeds:  1 tsp
• Ginger:  a small piece
• Salt: to taste
• For Topping: (Mix the below ingredients  in a bowl and keep aside)
• Ginger: a small piece (chopped)
• Green chilli: 1 (chopped)
• Onion: 2 (chopped)
• Fresh Coriander leaves : chopped 

Method: 

1. Soak rice and daal for 6 hrs (preferably overnight).
2. Grind daal with 1-2  green chilli, salt, ginger (a small piece) and 1 tsp cumin seeds. If you want soft pesarattu, add ½ onion also while grinding daal.
3. Batter should be fine not coarse. This batter doesn’t need fermentation.
4. Take a bowl and pour on tawa. Spread with katori.
5. Sprinkle oil on it.
6. You can even the top of spreaded batter with spoon to get even dosa.
7. When dosa is still wet ( half done), sprinkle toppings mixture on it.
8. Serve with upma and  ginger chutney .

Paneer Rava Utapam

Ingredients:

• Rava/ Sooji: 1 Cup
• Onion: 1 (chopped)
• Paneer (grated)
• Green chilli: 1(chopped) 
• Salt: to taste
• Mustard Seeds: 1 -2 tsp
• Oil

Method: 

1. Mix all the above ingredients(except oil and paneer) and make a batter by adding water.
2. Take a non-stick pan and slightly oil it.
3. Put a ladle full of batter on it and spread it in the form of chapati.
4. Sprinkle grated paneer on it.
5. Oil the utpam slightly from top as well.
6. Flip it when done. Cook the other side.
7. Serve it hot with Tomato Ketchup, Mint Chutney, Coconut chutney and Sambhar.

Moong Dal and Semolina dosa

Ingredients:

• Washed Moong dal: 1 cup
• Chana dal: 2 tbsp
• Sooji: 1/2 cup
• Ginger paste: 1-2 tsp
• Green chilly: 1 (chopped)
• Black Pepper pwd: to taste
• Salt: to taste
• Onion: 1 (chopped finely)
• Asafoetida: a pinch
• Water: to make batter
• Fresh coriander leaves
• Oil

Method:

1. Wash and Soak both the dals in water for 4-5 hours.
2. Grind the dals, green chilli, sooji and ginger paste to form a smooth batter. (Use a little water, if neede)
3. Add onion, salt, asafoetida and fresh coriander leaves to the batter and mix well.
4. The consistency of the batter should be semi- viscous.
5. Heat non-stick pan and oil it slightly.
6. Put a ladle full of batter on it and spread it flat in the form of chapati. 
7. Oil it slightly on top as well.
8. Flip it when done.
9. Cook the other side.
10. Serve with any chutney of your choice.

PS: 

• You can refrigerate the batter for 2-3 days and make fresh dosas as required.
• You can use paneer as topping.
• If you are in hurry, dip dal in warm water for 2 hours.

Instant Oats Dosa

Oats are very healthy. They help in lowering the cholesterol levels, help in reducing cardiovascular risk, strengthen our immune system and regulates blood sugar. Here's a different dish that I tried with oats. Usually, one can think only of porridge or cereals. Oats dosa was liked by my kids a lot :))

Ingredients:

• Oats: 1 cup (I used Porridge Oats)
• Rice Flour: 1/4 cup
• Rava/ Sooji: 1/4 cup
• Jeera: 1 tsp
• Onion: 1 (chopped)
• Green chilli: 1 (Chopped)
• Pepper pwd: to taste
• Oil
• Salt: to taste
• Water

Method:

1. Dry roast oats on low flame for 2-3 mins. Let it cool.
2. Grind it to form a powder.
3. In a pan, add oats powder, rice flour, rava/ sooji, jeera, onion, green chilli, pepper pwd, salt and water. Make a lump free batter. 
4. The consistency of the batter can be very thin like rava dosa batter or little thick like uthapam batter (semi viscous), depending on your taste and liking. 
5. Heat non- stick pan.
6. Spreading the batter on tawa:
• If the batter is thick, then take a ladle full of batter and spread in the form of chapati. Oil it lightly on the top. Flip when done. (As shown in the pic)

• If the batter is watery like buttermilk, then sprinkle batter with hand/ ladle and let it cook for 5-7 min. Oil it on the top. (The dosa will start coming off by itself when done and the color will be golden brown)  (As shown in pic)
7. Cook the other side.
8. Serve hot with chutney of your choice.

Mysore Masala Dosa

Ingredients:

• For Dosa:

• Boiled Rice/ Sona masoori rice: 1 cup
• Idli rice: 3 cups
• Fenugreek seeds: 2 tbsp
• Urad daal (washed) :1 cup
• Chana daal: 1/4 cup

 - Wash and Soak all the above ingredients  in water for 4-5 hours.
 - Grind them properly and keep it overnight for fermentation

• Salt: to taste (Add only, before making dosa)
• Oil: 2-3 tbsp
• For Stuffing/ Masala:

• Potatoes: 3-4 (boiled, peeled and mashed)
• Green chilli: 1-2 (chopped)
• Mustard seeds: 1-2 tsp
• Onion: 1 (chopped)
• Chana Dal : 2 tsp 
• Turmeric pwd: 1 tsp
• Salt: to taste
• Red Chilli pwd: to taste
• Curry leaves: a few
• Tomatoes: 1-2 (chopped)
• Oil: 2-3 tbsp
• For Red Chutney:  (The below mixture gives approx 1 small bowl/ katori of chutney)
• Coconut: 1/4 cup
• Chana daal: 1 tbsp
• Urad daal: 1 tbsp
• Dry red chilli :3 (Whole)
• Ginger : 1 tsp (chopped)
• Garlic: 1-2 cloves
• Salt : to taste
• Sugar: 1 tsp (optional)
• Lemon juice: 1 tbsp
• Oil: 1 tbsp
• Chopped onions: 1 bowl (optional- to sprinkle on dosa with red chutney)

Method:

1. For Red Chutney:
• Heat oil in pan. Add chana daal, dry red chilli, urad daal, garlic, ginger, salt. Roast for 1-2 mins.
• Now grind it. Add coconut and lemon juice and grind again to form a smooth paste.
2. Stuffing/ Masala:
• Heat oil in pan.
• Add mustard seeds. Let them splutter.
• Add curry leaves. After 1 min, add chana dal.Cook for 2-3 mins.
• Add onions, salt, turmeric pwd, green chilli, red chilli. Cook till onions turn translucent.
• Add tomatoes. After 2-3 mins, add potatoes. Mix well.
• Cook for 1-2 mins and turn off the gas. Keep it aside.
3. Heat non-stick tawa/ pan.
4. Before making dosas, add salt.
5. Slightly oil the pan.
6. Take a ladle full of batter and spread the batter in circular pattern on pan.
7. Let it cook for few minutes.
8. Flip it when done and cook for few seconds.
9. Flip again and apply 1 tbsp of red chutney on it. Sprinkle some chopped onions. 
10. Put 1 tbsp of potato masala/ stuffing in the centre. Fold the dosa.
11. Serve hot with coconut chutney and sambhar. 

PS:

•  I tried one with tomato chutney instead of red chutney.. The taste was quite good.
• If dosa batter is kept at 25 deg or higher temperature, then 12 hours would suffice for fermentation.
• If temp is less than 25 deg, then keep the batter for 24 hours for fermentation.
• For dosa batter, some people use only sona masoori rice with urad daal. They don't use idli rice. The ratio of sona masoori rice : urad daal is 2.25 cup (sona masoori rice): 1 cup (urad daal). Along this also add chana daal: 1 tbsp, fenugreek seeds: 1 tbsp. Rest everything is same as above.

Masala Dosa

Ingredients:

• For Dosa:
• Sona masoori rice/ Boiled Rice: 1 cup
• Idli rice: 3 cups
• Fenugreek seeds: 2 tbsp
• Urad daal (washed) :1 cup
• Chana daal: 1/4 cup

 - Wash and Soak all the above ingredients  in water for 4-5 hours.
 - Grind them properly and keep it overnight for fermentation

• Salt: to taste (Add only, before making dosa)
• Oil: 2-3 tbsp
• For Stuffing/ Masala:
• Potatoes: 3-4 (boiled, peeled and mashed)
  
• Green chilli: 1-2 (chopped)
• Mustard seeds: 1-2 tsp
• Onion: 1 (chopped)
• Chana Dal : 2 tsp 
• Turmeric pwd: 1 tsp
• Salt: to taste
• Red Chilli pwd: to taste
• Curry leaves: a few
• Tomatoes: 1-2 (chopped)
• Oil: 2-3 tbsp

Method:

1. Stuffing/ Masala:

• Heat oil in pan.
• Add mustard seeds. Let them splutter.
• Add curry leaves. After 1 min, add chana dal.Cook for 2-3 mins.
• Add onions, salt, turmeric pwd, green chilli, red chilli. Cook till onions turn translucent.
• Add tomatoes. After 2-3 mins, add potatoes. Mix well. 
• Cook for 1-2 mins and turn off the gas. Keep it aside.
2. Heat non-stick tawa/ pan.
3. Before making dosas, add salt.
4. Slightly oil the pan.
   
5. Take a ladle full of batter and spread the batter in circular pattern on pan.
6. Let it cook for few minutes.
7. Flip it when done and cook for few seconds.
8. Flip again and put 1 tbsp of potato masala/ stuffing in the centre. Fold the dosa.
   
9. Serve hot with coconut chutney and sambhar. 

PS:

• If dosa batter is kept at 25 deg or higher temperature, then 12 hours would suffice for fermentation.
• If temp is less than 25 deg, then keep the batter for 24 hours for fermentation.
• For dosa batter, some people use only sona masoori rice with urad daal. They don't use idli rice. The ratio of sona masoori rice : urad daal is 2.25 cup (sona masoori rice): 1 cup (urad daal). Along this also add chana daal: 1 tbsp, fenugreek seeds: 1 tbsp. Rest everything is same as above.