Sabudana / Saggubiyyam Dosa

Recipe Source: From My Mom-In-Law.

Makes: Around 12 dosas

Ingredients:

• ½ cup of rice flour

• ½ cup of maida / all purpose flour

• 1 cup of saggubiyyam / sabudana

• 2 cups of fresh curd

• 4 cups of water

• Salt as per taste

• 2 medium size onions --- finely chopped

• 6 green chilies of medium size --- finely chopped

• 1 carrot --- grated (optional)

• 1 small bunch of coriander leaves --- finely chopped (optional)

• Oil to sprinkle on the top of dosas

Prerequisite:

Soak 1 cup of sabudana overnight in 2 cups of fresh curd.

Process:

Add ½ cup of rice flour and ½ cup of maida to the soaked sabudana.

Add around 4 cups of water to it.

 Mix well with a whisk to avoid lumps.

 Add enough salt to it.

 Add finely chopped green chilies, onions, coriander leaves and grated carrot to it.

 Let it sit for a while (10-30 mins).

 Heat a non-stick griddle.

 Pour dosa batter on the heated griddle like how you pour for rava dosa.

 Cook it for a while. It takes little longer time to cook like rava dosa.

 Sprinkle little oil on the top and at the rims of the dosa.

 Flip over the dosa and let it cook for a while on the second side of the dosa too.

 Flip over the dosa and fold it to half and transfer it to a serving plate.

 Have it with tomato pickle.

 To make another dosa just rub over the griddle with a paper towel.

Masala Dosa

Learnt From: One of my friends Charu.

Makes: for 6 dosas.

Ingredients:

Potatoes --- 6

Onion --- ½ big (finely chopped)
Green chilies --- 4 small with less hot (chop into tiny pieces)
Curry leaves --- 6-7 (chopped)
Salt --- to taste
Turmeric Powder --- a pinch

For Seasoning:

Oil --- 2 tblsn
Mustard Seeds --- 1 tsp

Process of making curry:

Boil Potatoes and mash them.
Heat oil in a pan. Add mustard seeds. Fry till they splutter.
Add chopped green chilies, curry leaves and onions.

Stir fry till onions turn translucent.
Add mashed potato, a pinch of turmeric powder and enough salt to it. (I forgot to add turmeric powder.)


Add ¾ th cup of water to the pan if you have boiled them in micro-wave.
Cook for 5-7 minutes.
Turn off the heat. Transfer the curry to a bowl.


Process of making dosa:

Pour a ladle full of dosa batter on the hot griddle.
Spread the dosa batter to a thin sheet.


Let it cook for a while till it cooks. (You can see the white colour of the batter losing its whiteness.)
Add ¼ tsp of oil to the rims and top of the dosa.
You can keep the curry at the center.


Or you can spread the curry on the dosa.


Cook it for a while.
Fold the dosa in this matter.

Serve hot with dalia chutney.

Tomato Dosa

Learnt From: http://www.sailusfood.com/

Makes: 6 dosas

Ingredients:

• Raw Rice --- 1 Cup
• Urad Dal --- 2 tblsn
• Fenugreek Seeds --- ¼ tsp
• Tomatoes --- 2
• Shredded Coconut --- 2 tblsn
• Dry Red Chilies --- 3 (De-seeded)
• Jaggery --- ½ piece
• Salt --- to taste
• Oil --- as required

Prerequisite:

Clean and soak raw-rice , urad dal & fenugreek seeds in water for 2-3 hours.

Process:

Drain the water.


Add cleaned & soaked raw-rice, urad dal & fenugreek seeds into a blender.
Chop 2 tomatoes. Add to the blender.
Add 2 tblsn of shredded coconut, 3 Dry red chilies without seeds, small piece of jaggary & enough salt to the blender.


Add a very little water and grind them to a smooth paste & liquefy it like normal dosa batter to make dosa.


Heat griddle.
Pour a ladleful of batter on the griddle.
Spread the batter with the ladle of the batter to make a round shape.


Add a tsp of oil on the rims & top of the dosa.
Flip it over when the bottom of the dosa cooked to light golden colour.
When it is cooked on the reverse side too … fold the dosa to half and transfer the dosa to a serving plate.
Serve hot with peanuts coconut chutney or channa coconut chutney.


Note:

No need to ferment the batter.

Uthappam / Uttappam

The dosa which prepares with ‘idly batter’ is called as ‘Uthappam’ or ‘Dibba Rotte’. To see how to prepare idly batter click here. It is good when the batter ferments properly. It can also be prepared with freshly grinded batter.

Ingredients:

1. Idly batter


2. Chopped green chilies (slit a chilly into 4 pieces and then chop


3. Finely Chopped onions (Very small)


4. Grated Carrot


5. Finely chopped Coriander leaves


6. Oil

Process of making dosa:

• Pour a ladleful of batter on a preheated griddle.



• Spread it with the bottom of the ladle onto the griddle to a round shape. The dosa should be thicker than dosa. How much thicker depends on individual taste. My husband likes a very thick dosa and I like dosa just thicker than normal dosa.



• Top it with chopped green chilies, onions, grated carrot & chopped coriander leaves.




• Press the topping with a spatula.



• Add tsp on oil on the rims and top of the dosa.



• When the bottom of the dosa is cooked reverse the dosa very gently.



• Again add one more tsp of oil on the rims of the dosa.



• When it is done… transfer the dosa to a serving plate.



• Have it with Peanuts Coconut Chutney or Channa Coconut Chutney.

Besan Dosa

When you have in hurry to prepare break fast you can try this one. Making batter and frying dosa both take a very short time. It is an Instant dosa.

Learnt From: Saroj's Cook Book

Time:

Preparing Batter: 5 minutes
Heating Dosa: 1 minutes per dosa

Serving: 5 dosas

Ingredients:

Besan / Gram flour --- 80 ml (I took 80 ml as a messuring cup)
Maida / Plain / All purpose flour --- 160 ml (double to the besan quantity)(2 cups)
Water --- 280 ml (1 ¾ cup) (adjust it)
Salt --- to taste

Process:

In a bowl… Add Besan, Maida flours.
Add water little by little and mix it without any lumps. The batter should not too thin or too thick.
Add enough salt to the mixed batter and mix it well.
Heat griddle.
Pour ladleful of batter on the centre of the griddle.
Spread the batter thinly to a round shape.
Add oil around the rims and on the dosa.
Allow the bottom to turn to golden colour.
Flip over the dosa to the other side with the help of spatula.
Let it fry for 10 seconds.
Transfer the dosa to a serving plate.
Have it with chutney.

Sorrakaya Appachi / Bottle-Gourd Dosa

Learnt from: My Mom.

Serves: 15 Dosas

Ingredients:

Bottle gourd / Lauki / Sorrakaya or Anapakaya --- 1 small or 2 cups of grated bottle gourd
Rice flour --- 2 Cups (adjust)
Green chilies --- 4
Onions --- 1 ¼ of big one
Red chilly powder --- 1 tsp
Salt --- as per taste

Process of making batter:

Peel, core, & grate bottle-gourd.

Chop green chilies into small pieces. Add green chilies to the grated bottle-gourd.
Chop Onions into small pieces. Add them to the grated bottle-gourd.
Don’t add water…from the grated bottle gourd itself the water will come. Add rice flour little by little and mix it. Make a thick batter out of it.
Add red chilly powder and enough salt to the grated bottle-gourd and mix well.

Let it sit for half an hour.

Process of making Dosa:

Heat griddle.
Take handfuls of batter to ur hand. Toss the batter to become like a round ball.
Keep the batter ball on the griddle and press them with ur finger-tips to make a patty. You can make one big dosa or 3 small dosas on the griddle. But it is easy to make smaller patties and frying them. So I prefer small patties.

Fry the dosa on either side by adding oil on it.

Transfer the dosa to a serving plate.

Back side of the dosa.


Serve Hot. Tastes good.

Use how much you want. Keep the rest in fridge. And use for the next day.

Sending this for 'Vow-Bottle Gourd', 'Vegetable of the week' to 'Pooja'.

Dosa / Minapa Dosa

Learnt From:

I learnt this from my mom only.

Method ---I:

Ingredients:

Urad dal --- 1 cup

Raw rice --- 3 cups

Pre-Requisite:

Clean and soak the above separately for 4 hours.

Process of making batter:

Grind them to a paste.

Ferment it over night.

See the batter in the morning it will puff up.

Stir the batter with a ladle.

Liquefy the batter to make dosa by adding water.

Add enough salt.

Process of making dosa:

Heat a non stick griddle.

Pour one ladle full of batter on the center of the griddle.

With the ladle spread the batter around the griddle in a round shape.

Add ½ spoon of oil around the rims of the dosa.

Fry it for a while.

Move under and around the rims of dosa with spatula.

If you feel that the dosa was fried… move the spatula under around fully and then reverse the dosa.

Fry the reverse side of the dosa too.

Transfer the dosa to serving plate.

Method II:

Ingredients:

As Set Dosa make the batter. But at the time of making dosa on the pan spread it with ladle as shown below. But the taste for set dosa and this normal dosa varies.
Have it with peanut chutney or dalia chutney or sambar.

Set Dosa

Basically I am from Andhra we dont find set dosa in Andhra. But my brother stays in Banglore. When we all went to Banglore there my father found this one. He was very fond of it. Later from someone my mom came to know how to prepare this. Finally my father was happy. Even after coming to our native place also he was able to taste the same set dosa.

Learnt From:

My Mom taught me this dosa.

Ingredients:

Whole Urud Dal : 1 cup
Poha (Atukulu) : 1 cup
Raw – Rice : 2 cups
Channa Dal (Pachi Senaga Pappu) : 2 teaspoons
Fenugreek Seeds (Menthulu) : ½ teaspoon

Pre-Requisite:

Clean all the above and soak them in water for 8 hours.

Note:

If you soak them at 7 O' clock in morning you can grind them at 4 O' clock in the evening. And from there to over night you need to keep the batter for fermentation.

Process for batter:

After soaking them for 8 hours drain the water and grind them to a smooth batter by adding water into the blender (mixi).
After grinding take the batter to a bowl.
Add little salt into the batter.
Cover it with a lid and keep it for fermentation for overnight orelse keep the batte till it puffs up.

Process for making set dosa:

Heat the non-stick skillet (griddle) to medium high heat.
Sprinkle some water onto the skillet … if it sizzles…
Pour one ladle full of batter onto the skillet.
Don’t try to spread the batter with ladle.
Turn the skillet by holding its handle into round shape so as to spread the batter uniformly.
Add a teaspoon of oil around the edges of the dosa.


You find some holes formation on the dosa…then flip it over with a spatula.


Keep it for a while on the reverse side too.
Then transfer to plate to serve.
Set dosa is good with Karivepaku powder or channa chutney.

Ravva Dosa

To make ravva dosa first you should have a good pan. If you make chapathis or pulkas on that pan, Ravva dosas won't come properly. Earlier I used to use "Kanchan's non-stick griddle with a light hollow at the center, which is shown in the picture. With that Ravva Dosas used to come over excellent. I used the same griddle for chapathis daily and spoilt that one. When I was using that pan I used to soak the batter for 30 minutes. and I never used to grease that before making the dosa. Directly I used to pour the batter on the heated griddle. Now I got one more griddle from India which is flat. For this I am soaking the batter overnight and I am greasing the griddle with oil before pouring the batter on the griddle. This is all my experience.


So to make good and nice ravva dosas first you should have a good griddle.

Recipe Source:

From my mom.

Ingredients:

Bombai Ravva --- 1 cup
Maida Flour --- 1 cup
Rice Flour --- 1 cup
Water --- 7 cups
Ginger --- 3 inch piece
Cumin Seeds --- 1 1/2 tsp
Salt --- to taste


Pre-requisite:

Take a deep bowl to make this batter.
Add Sooji, Rice Flour and Maida Flour in equal ratio into the bowl.
Pour 3 cups of water.
Mix it with whisk which prevents from forming lumps and it takes 2 seconds of ur time.
Then add 3-4 cups water to liquefy.
Add Salt to taste.
Peel and chop ginger into small pieces and add it to the batter.
Add Cumin Seed into the batter.
Let the batter be Soaked for an hour - 2 hrs.
These days I am making this batter at night itself and soaking that overnight for morning break fast.


Process:

Heat the Frying Pan.
Grease it with oil.
 Pour the Batter with Ladle around the pan ---- the Batter should slope down-ward into the middle of the pan. ( The batter should spread thinly and evenly onto the griddle). (You should not make an attempt to spread the batter) (It should spread on its own).
If you have a flat griddle, just pour the batter on the pan to make a round shape.
The holes on the dosa forms themselves.




Try to notice the liquid evaporates and becomes solid-kind. Add 1/2 a tsp of oil through out the rims of the dosa and little on the top of the dosa.
After enough frying… when you try to see the downer part of the dosa is golden brown with the help of a  spatula a little then reverse (flip over) the dosa on the frying pan.




Let it fry for a while till the other side of dosa cooks too.
Flip over the dosa and fold it to half.
Remove it from the Frying pan to serve.
Tomato pickle or Ginger-pickle or Channa-Coconut-Chuntney goes well with this dosa.

Moong Dal Dosa / Pesara Attu

Learnt From:

I learnt this dosa from my mom only.

Ingredients:

Whole-Moong-Dal --- 3/4th cup
Rice --- 1/4th cup
Oil
Cumin-Seeds
Ginger --- Chopped
Onions --- Chopped

Process:

In a bowl take Whole-Moong-Dal & Rice.

Clean them with water.
Soak it over-night in water.


In the morning drain the water and grind it to paste by added adequate water into the blender.
Take the batter into one bowl and add cumin seeds into it.

Mix the batter thoroughly.
Heat Frying pan.
Sprinkle water on the pan, it should sizzle.
Pour one ladle full of batter into the center of the frying-pan and spread it around in a circular motion shaping the batter into a thin round.
Add chopped onions and ginger onto the batter on the frying-pan.
Keep oil around edges of the dosa on the frying pan.
The edges should be roasted…then

Reverse the Dosa on the pan.
Wait few seconds.
Pesarattu ready.
Fold the dosa into half and serve it with Ginger pickle.

Godhuma Dosa

Ingredients:

Wheat Flour --- 3/4th Rice cup
Rice Flour --- 3/4th Rice cup
Red chilly powder --- ½ tsp
Green chilies --- 4 chopped
Salt --- as per taste
Onions --- chopped

Process to make the Dosa Batter:

Take a bowl.
Add Wheat Flour and Rice Flour in the equal ratio.
Add 1 rice cup of water and mix it with bare hand without any lumps.
Liquefy the batter with water to make dosa.
Add red chilly powder, green chilies and salt.

Mix it well.
Let the batter be soaked for 10 to 20 minutes.

Process to make a Dosa on the Frying Pan:

Heat griddle.
Pour the batter round the edges of the griddle.
Don’t try to spread it with spatula.
Let the batter spread it by itself.
Add chopped onions on it and press it with spatula.
Add oil on the edges of the dosa.


Let the dosa fry for a while.
Reverse the dosa and fry it for a while.


Transfer the dosa to a serving plate.