Showing newest posts with label Dosa. Show older posts
Showing newest posts with label Dosa. Show older posts


Cauliflower Masala Dosa - Fiber Rich Alternate!

Cauliflower Masala Dosai:


Dosa batter
Oil few spoons.

For The Filling:

Cauliflower cut into small florets
Green chilies 3 chopped
Ginger 1" minced
Garlic 1 clove minced
Onion 1 large chopped
Chili powder 1 teaspoon
Cilantro leaves few
Oil few spoons
Coriander seeds 4-7
Cumin seeds 1/4 spoon.


In a wide wok, heat oil. Add the tempering spices followed by chilies, ginger-garlic and onions. Fry real good.

Further add salt, turmeric and chili powders. Then add cauliflower florets, cover and cook for 7-9 minutes or until tender.

Remove the lid and stir-fry over high till aromatic, garnish with cilantro leaves.
Use this as a filling for masala dosa.

Just fiber rich alteration:)


Mutton Keema Masal Dosa - Restaurant Delight

Kothu-kari Masal Dosai:

Other Names: Mutton Kheema Masal Dosa. Kaima Masal Dosai. Minced Meat Dosa. Minced Meat Stuffed Crepes.


Dosa batter

For Masala:

Minced meat 1/4 kilo
Green chilies3 sliced
Onions large 2
Ginger-garlic paste 1 spoon
Tomato 1 crushed
Turmeric 1/4 spoon
Chili powder 1 spoon
Garam masala 1/4 spoon
Fennel seeds 1 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few.


Cook minced meat in a pressure cooker, till tender. Set aside along with its water.

In a wide wok, heat oil. Add the tempering spices, followed by chilies, onions and ginger-garlic paste. Wait till its reddish brown and fragrant.

Then add tomatoes, turmeric and chili powder. Cover and cook briefly.

Followed by minced meat along with its water. Remove the lid and cook over high heat, till oil separates.

Finally garnish with cilantro leaves.

Use this as a topping for dosa.


Navadhanya Dosa - An Insight Into Nine-Planets!

Nine Planets (Navgrahas / Navagragangal):

Sun (Surya/Suriyan) -Wheat (Geghu/Gothuma)
Moon (Chandra/Chandhiran) -Paddy(Chawal /Arisi)
Mars (Mangal /Chevvai) -Lentils (Toor/Thuvar dal)
Mercury (Budh/Bhudhan) -Green gram (Hara Moong/ Pachai Payaru)
Jupitor (Guru/Brihaspati) -Garbanzos (Chana/Kondai Kadalai)
Venus (Sukra/Sukiran) -Val Beans (White Rajma/Avari)
Saturn (Shani/Sani) -Black Sesame (Ellu/Til)

Two Satellite planets (Ubha Gragangal):

Rahu -Black gram (Ulundu/Urad)
Kethu -Horse gram (Kollu/ Uluva)

The very idea of seeing the planets position, stars, and other celestial bodies as living entities is a rich source of knowledge with myth entangled to it! It has been observed cross-culturally around the world with numerous citations. Almost every known old civilization has its own story to tell.

According to Prasna Marga (Astrological treatise) all the planets: Mars, Mercury, Jupiter, Venus and Saturn; the Sun and the Moon; Rahu (Ascending lunar node) and Ketu (Descending lunar node) are all cosmic powers. Astrologists claim that zodiac sign influence the minds and life style of human beings.

Many believe that performing navagraha pujas and conducting homas (yakhna) will please the gods. It brings an instant gratification and an emotional well-being state. As most of the rituals are still centered around brotherhood, charity, sentiments, sharing and enjoyment. Should it be the way of life?! Well, I never fail to acknowledge the wisdom at unusual places!

In Hinduism, nine different cereals are used to worship each deity. Whereas, I used my culinary ability to bring this into one dish:)

Navadhaniya Adai:


The Nine Cereals that I mentioned above, each about a fistful.
Salt to taste
Dry red chilies 3-5
Ginger 2" grated
Peppercorns 1 teaspoon
Cumin seeds 1 teaspoon
Curr leaves few
Sesame oil few spoons for making dosas.


Soak all the above mentioned cereals overnight. Wet-grind the same along with spices mentioned above. Add just enough salt and water.

Heat up the griddle and make thin crepes or thick pancakes, as you please. Cook both the sides, drizzle with few spoons of oil.

Serve warm with chutneys.


Pesarattu / Green Gram Dosa - Recreating Perfection

Pachai payaru Dosai:

There should be at least one recipe for each one of us, that no matter how hard we try to replicate it, never able to master it, right? Somehow, the taste of first devoured dish still lingers on our mind! And even after a zillion painful experiments...we know that it is not even close to the original!! Well to me, I have bunch of such is the one!

When I was studying at Hyderabad, a friend of mine Tulasi Ram, introduced me to this dish. That's right, I never heard or tasted 'Pesarattu' before! Was so skeptical to try the dish, with weird name (that was before I understood Telugu)! All I thought was...why this dosa is so green...what went wrong?? But the moment, I took a bite' of a thin, crisp, melt-in-mouth and practically like a 'see-through mirror' kind of dosa...just loved it.

Later I buffed my knowledge at my other friend's house...Kranti's Mom, who kept cooking all the goodness to us. Since, this dosa doesn't call for much carb' nor it requires any fermentation process, it quickly made an entry in my cook book. Yes, ever since I have been trying to perfect it!! No matter how hard I try the same, it just doesn't taste like the one I had for the first time:(

Well, 'Pesaru' means 'green' in Telugu. 'Pesaru Pappu' means 'Green Gram' (Hara Moong in Hindi and Pachai Payaru in Tamil). And hence the name 'Pesarattu', makes sense now:) And how I started liking the expressive language Telugu is yet another interesting story to come:)


Green Gram - 1 cup
Rice 1 fistful
Green chilies 3
Ginger 2"
Oil for smearing and stuff.


Soak the lentils and rice together, overnight. Wet-grind the same with all the above mentioned ingredients.

Heat up a griddle, smear enough oil. Make a thin crepe as much as possible. Run few spoons of oil and cook both the sides. Once it turns golden brown, its done, remove from heat. Repeat the same for the remaining batter.

It would be a fulfilling tiffin, perfect for weekend brunch.


Kollu Dosai / Horse Gram n Brown Rice Dosa

Kollu Dosai:

Kollu Adai. Horse Gram Dosa. Uluva Dosa.


Brown rice 2 cups
Horse gram 1 cup
Fenugreek seeds 1 spoon
Baking soda 1 pinch
Oil few spoons.


Soak the horse gram, fenugreek seeds and brown rice overnight.

Wet-grind the same, add salt, soda and few spoons of oil. Allow this to ferment on its own.

Then, heat up the griddle, make thin or thick crepes, as you wish.

Serve warm along with chutney and sambhar.


Special Masal Dosai - Extra Spicy / Restaurant Style

Special Masal Dosa - Super Hot:(South Indian Style)

I happen to taste this Extra-spicy version Masala Dosai from the City of Temples, Madurai.

Masal Dosai:


Parboiled rice 1 cup
Raw rice 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon
Sesame oil 1-2 spoons
Sesame oil for making dosa.

For Topping:

Onion 1 large finely chopped
Green chilies 6 finely chopped
Ginger garlic paste
Potatoes 2 large skinned, boiled & mashed
Tomato 1 small chopped/crushed
Mint leaves few
Curry leaves few
Cilantro leaves few
Turmeric 1/4 spoon
Chili powder 1-2 spoons
Mustard seeds
Oil few spoons.


Mix all the above mentioned ingredients except(for dosa) salt, soda and oil. Soak them in water for about 5 hours.

Wet grind them to thin paste. Now add salt, soda dissolved in water and sesame oil.

Allow this to ferment, maybe 7 hours.

Once the fermentation part is over, the dosa batter is ready.

For Topping:

In a wide pan, heat oil. Crackle mustard seeds. Then and add chilies, curry leaves, onions, ginger-garlic paste. Wait till the raw odor is gone. Then add tomatoes, salt, turmeric and chili powders. Wait till fragrant.

Further add mashed potatoes, mint and cilantro leaves. Remove from heat.

Garnish with cilantro leaves. Set aside.

For Masal Dosa:

Smear a spoon full of oil or ghee on a hot tawa. Take a table spoon full of batter and make a thin crepe. Maintain the stove over medium heat. Cover with lid.

Add few spoons of ghee or oil at the edges of the crepe. Now place a table spoon full of potato masala on the top. Maybe tap and spread them a little. Its not necessary to turn the dosa to the other side.

Serve warm along with chutney, sambar or korma.


Kezhvaragu Dosai/ Ragi Dosa /Finger-millet Crepes - The Importance of Good Diet!

Kezhvaragu Dosai:


Ragi/finger-millet flour flour 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon
Baking soda
Oil for the crepes.


Soak the lentils overnight along with the fenugreek seeds. Wet-grind the same, next day. Add the ragi flour, salt and soda to it. Allow this to ferment...the batter rises to 2-3 fold, so leave enough room for it(I mean, use a wide and large vessel).

Heat up a griddle, make thin few spoons of oil, cook both the sides.

Serve warm with chutney, podi or sambar. Enjoy it for break-fast or dinner.


Kancheepuram Dosai/ Hot and Spicy Dosa / Thaallitha Dosai

Kanchipuram Dosai:


Parboiled Rice 1 cup
Raw rice 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon(optional)
Salt as per taste
Cooking soda less than 1/4 spoon
Sesame oil few spoons(optional)

Batter Preparation:

Soak rice and urad dal in water each separately. Maybe soak fenugreek along with urad dal. Wet grind them each separately to coarse thick batter. Then, mix the batter together, add salt, soda and know, right!...and allow this to ferment.

For Seasoning:

Cashew nuts 10 chopped
Chana dal 1/4 cup
Urad dal 1/4 cup
Asafoetida 1 spoon
Mustard seeds 1/2 spoon
Black pepper 1 spoon
Cumin seeds 1 spoon
Green chilies 6-8 chopped(or dry red chilies if desired)
Coconut finely chopped 1/4 cup
Curry leaves few
Ghee or sesame oil 1/4 cup.


Heat ghee/oil in a wok. Add mustard, pepper, cumin, asafoetida, green/dry red chilies and curry leaves. Let them pop and splutter well.

Now add chana dal, urad dal and cashew nuts to this. Fry till they turn reddish brown.

Run this seasoning over the fermented batter. Mix them thoroughly.

Heat up a griddle and make thin few spoons of ghee or oil, cook both the sides.

Serve warm with coconut and tomato chutney. This dosa tastes good, even without any side dish.


Madurai Special Muttai Ven-karu Dosai / Egg Whites Dosa / Mutta Dosai

Egg Dosa:


Dosa batter 1 bowl
Egg whites from 2 eggs(for each dosa)
Ghee/oil for smearing.


You know...heat a griddle, make a thin crepe of dosa batter, followed by egg whites. Add oil on the sides. Turn over and remove from heat.


Oats Dosa / Oats Dosai / Oats Adai - Put On Your Health Caps:)

Oats Dosa:

I always wanted to get rid of that damn box(oats)from my pantry! Whenever the mood for strict Die-t' comes and surfaces in my mind' I go wild...just buy all these sort of unknown products...and never-ever touch them in life time:(

Nothing surprising here today, never been fan a of oats! I agree, we need to take care of our health, esp' the blood cholesterol now and then or else, its sky rocketing with today's temptations!!!

Anyhow, I even tricked my breakfast oats with fruits, nuts, honey, you name it...nothing worked:( Coming to know that people actually include it in their favorite food'(come on how could you) more final try...whoops, the recipe turned out wickedly good:) I can't call this diet dosa' and make that puppy face anymore! Darn delicious to be a die-t one:)


I just mixed 1 cup of oats with that of regular dosa batter and carried on making dosa' the usual way:):)


Aval Dosai / Avalakki Dosa / Poha Dosa / Rice Flakes Pancake

Aval Dosai:

It has been a very looooong due for me to fix this particular recipe. As you know...I don't have any nearby Indian grocery stores around. Anyway, when I visited my motherland...tried every possible unavailable ingredient(in U.S) in my cooking and food:) Yep, happy:) Well, coming to the point...I believe this is one of the spongy-soft dosa...I ever had, yum. If you haven't eaten them before' sure you might wanna give it a try:)


Rice flakes - hand pounded 2-4 cups
Dosa batter 1 small cup
Salt to taste
Ghee few spoons.


Soak the rice flakes for about 1-2 hours, and wet-grind the same.

Now mix them with dosa batter, and allow this to ferment on its own.

Heat up a griddle, smear ghee and followed by thin crepe of the batter. Cook one side of it, till golden brown. There you go...its done.

Serve warm with korma or stew, enjoy:)


Moong Dal Adai / Mung Dal Dosa - Quick Fix:)

Siru Paruppu Adai:

All I thought is, I needed just one Dosa recipe'...When my mother wrote down a bunch of recipes for me to survive here:( Oh Man, I was wrong'!!! Not only that my diet changes from time to time, I am very cravings disappear as quickly as they arrive! After done with heavy gardening chores y'day evening, I came back with huge cravings for dosa...and all the sudden one part of my gray area got connected with another and I had it; Oh yeah...let me try this Moong Dal Dosa instead of usual Pasarattu (one with whole green gram). It’s not an original idea by any means, but it just occurred to me today:) Well, I am certainly not plan ahead, this batter got whipped in few minutes, no fuzz of fermenting and all! Turned out nice, crispy, flavorful and with rich yellow color:)Aren't you excited to try them?


Split moong dal - 1 table spoon
Onion chopped
Green chili chopped
Cilantro leaves few
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Salt to taste
Curd few spoons
Oil for smearing.


Soak the lentils for about 10 minutes and wet-grind the same.

Add all the above mentioned ingredients to it, except oil.

Heat up the griddle, smear oil and make a thin or thick dosa, as you please. Turn over and cook on the other side too.

Enjoy with mint or tomato chutney.

Hope, you will love it!


Spring Dosa - Chinese Indian Fun Food:)

Chinese Spring Dosa: (Indo-Chinese Fusion Food)

Probably you all know that there is a new trend (unique style) branching out in India, called Chinese Indian Food. Most of the dish prepared in Indian-Chinese Restaurants are so innovative, using only the basic sauces and stuff. Some top-class restaurants even go to this extend, to bring people from Tibet, Nagaland, etc (waiters/service)to pass with 'authenticity'. Come on, its so groovy to say authentic here, as none of these items could be found anywhere in China or Hong Kong.

The first fusion perhaps happened at China Town, West Bengal...when Chinese immigrants opened their restaurants. Often catered to suit the needs of highly (spicy) evolved Indian palate. Later it was ultimately tandoorized, punjabi-ised or simply Indianised depending according to the regional demand.

In South India, they went to different length to fuse with Idlies and dosas. One particular Madras Kaiyendhi Bhavan (Street food/thattukada) simply proclaimed that they could serve 53 different dosas. The Chinese Spring Dosa was very fascinating to me, where they stuffed vegetables and noodles. Bit weird, but taste was awesome. It is like enjoying Jackie Chan's action film, Tamil dubbed ha ha.


Fried Noodles