It very popular Indian dish. It is similar to the pancake. Pronounced as Dosai and Dosay, it is another Indian fried bread recipe you want to try again and again, From the famous Masala Dosa to the lesser known Adai, there are lots of varieties to choose from.
Normally Dosa is prepared from a batter prepared from a ground mixture. This batter is then spread from the centre to the sides in a circular motion on a hot tava (flat circular frying pan).
When the batter is prepared from powdered ingredients, it is poured in a circular motion in such a way that the sides are formed first and then the center is filled with batter. Usually Chutneys are served along with dosas though many other 'spreads' can be used while serving dosas.
Popular Dosa Recipes.Adai
* Par boiled rice- 2 cups
* Bengal gram dhal- 1/2 cup
* Salt to taste
* Green chillies- 6
* Red grram dhal- 1/2 cup
* grated coconut- 3 tblsps
* Coarsely powdered pepper and cumin -1 tsp.
* Chopped coriander leaves and curry leaves- 2 Tblsp.
* Oil- enough for frying
Serves about 20 adais
Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Blend with other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Include a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce.
(Plain) Dosa
* 1 cup plain rice
* 1/4 cup white urad dal
* 10-12 tsps. ghee or oil as preferred
* 1/2 tsp. methi (fenugreek) seeds
* 1 /2 tsp soda bi carbonate
* 1 cup parboiled rice
* 1/2 cup curds
* water for grinding
Wash the rices and dal together. Add some water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix it well. Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, include more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp. Serve hot with chutney and / or sambar.
Jaggery (Sweet) Dosa
* Wheat flour 1 cup
* Cardamom 2 powdered
* Rice flour 1/4 cup
* Rava 3 tsps
* Coconut 1/4 cup finely grated
* Maida 1/4 cup
* Jaggery 1 cup
* Ghee 1-2 t.spoons per dosai
Melt jaggery in 2 cups of boiling water and let it cool. Mix wheat flour, rice flour, rava, maida, cardamon, and coconut with the melted jaggery, and make a fine batter(Similar to Masala Dosa)
Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 tsp of ghee around it. Let it cook on this side for a few minutes, and then turn over to the other side, andput 1 t.spoon of ghee around it. Wait till the dosai turns brown.
Masala Dosa
For the Batter
* 1 cup plain rice
* 1 cup parboiled rice
* 1/4 cup white urad dal.
* 1/2 tsp. methi (fenugreek) seeds
* 1 /2 tsp soda bi carbonate
* 1/2 cup curds the batter. 10-12 tsps. ghee or oil as preferred
* water for grinding
For the masala:
* 2 large onions in vertical slices
* 2 large potatoes boiled and peedled
* 4-5 green chillies
* 1 tbsp. chopped coriander
* 1/2 tsp. each udad dal, cumin & mustard seeds
* 2 tbsp. oil
* 8-10 cashews halved
* 1/4 tsp. turmeric
* salt to taste
For preparing the masala:
Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt, potatoes, and coriander. Mix it well.
Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in.
Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar.
Chutney spread can be used in Masala Dosa and other dosa recipes
* 1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
* 1 long bean tamarind
* 1 tbsp. groundnuts
* 2 flakes garlic
* salt to taste
Grind all ingredients together to form firm chutney. Use very little water.
Paneer Dosa:
This is a different kind of a Dosa with Paneer (Cottage Cheese) as the main ingredient. An excellent recipe to impress guests for a quick snack!
Ingredients:
Raw rice-1 cup
Grated paneer-1 cup
Green chillies-2-chopped
Boiled rice-1 cup
Salt to taste
Chopped coriander leaves- 1 tsp
Oil roasting
Method:
Soak raw rice and boiled rice together for about 2 hours. Thereafter grind the soaked rice to a fine batter. Add salt as required while grinding. Add grated paneer, green chillies, chopped coriander and mix the batter well.
Heat a thick tawa (Dosa pan) and pour a ladle full of batter on to the tawa and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.
Serve the hot dosas accompanied with coconut or onion chutney and sambhar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.
Palak Dosa:
Make more with Palak (Spinach) with this palak Dosa recipe.
Ingredients:
Raw rice-1 cup
Boiled rice-1 cup
Grated paneer-1 cup
Green chillies-2-chopped
Salt to taste
Chopped coriander leaves- 1 tsp
Oil roasting
Method:
Soak raw rice and boiled rice together for about 2 hours. Thereafter grind the soaked rice to a fine batter. put in salt as required while grinding. Add grated paneer, green chillies, chopped coriander and mix the batter well.
Heat a thick tawa (Dosa pan) and pour a ladle full of batter on to the tawa and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.
Serve the hot dosas accompanied with coconut or onion chutney and sambhar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.
