Best Dosa Recipes

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DOSA



Dosa image

Make your own dosa - Indian rice pancakes made from fermented batter. They take a little effort, but are delicious served with aloo masala and other fillings

Provided by Monica Sawhney Haldar

Categories     Side dish

Time 20m

Yield Makes 8-10

Number Of Ingredients 5

50g split urad lentils , washed
1 tbsp channa dal /bengal gram
190g basmati rice
1 tbsp fenugreek seeds (optional)
vegetable oil , for frying

Steps:

  • Wash all the ingredients, except for the oil, three or four times, then drain. Leave to soak in cold water in a bowl overnight.
  • Drain the water from the ingredients, but keep it and set aside. Transfer the soaked ingredients to a food processor and grind to make a smooth paste. Make sure the batter doesn't look grainy - you can use a little of the soaking water if you need to. It should be like a thick, smooth pancake batter and should coat the back of a spoon. Empty into a large bowl and cover. Keep it in a warm place overnight to allow the batter to ferment (see tip, below). It will have doubled in quantity and look bubbly. If you're not using the batter straight away, chill for later. It will keep for up to five days.
  • Very gently stir the batter. It will have thickened in consistency, so you can add a little water to give it a thick but pourable consistency.
  • Heat a non-stick frying pan on a low to medium heat for 5 mins. Drizzle over a few drops of oil, then wipe the pan with kitchen paper to get rid of any excess oil.
  • Sprinkle a handful of water on the hot pan to cool it, then dry with some kitchen paper. Pour one ladle of the dosa batter in the middle of the pan. Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake.
  • Drizzle a few drops of oil all over the dosa and increase the temperature to a high heat. When it turns slightly golden and the edges begin to lift, add any stuffing (like dosa masala potato stuffing) to the middle. Continue to cook until the underside looks completely golden and crisp. Use a flat spatula to loosen the edges, then roll over the potato stuffing and lift onto a plate.
  • Before you make the next dosa, decrease the temperature of the pan back to a medium heat and repeat the above steps.

Nutrition Facts : Calories 94 calories, Fat 2 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

MASALA DOSA WITH COCONUT CHUTNEY (SOUTH INDIAN SAVORY CREPES WITH FILLING)



Masala Dosa with Coconut Chutney (South Indian Savory Crepes with filling) image

Posted in response to a request. From "The Vegetarian Menu Book" by Vasantha Moorthy. Note: Prep. time includes overnight fermenting time.

Provided by Anu_N

Categories     Breakfast

Time P1DT4h30m

Yield 6 serving(s)

Number Of Ingredients 28

2 cups parboiled rice
1 cup uncooked rice
1 cup split Urad Dal (split black gram)
1/2 teaspoon fenugreek seeds
salt
oil (for frying)
ghee or clarified butter (while setting up the final product -- the masala dosa)
3 tablespoons oil
1/2 teaspoon mustard seeds
1 teaspoon gram dal
1 teaspoon black gram dal
2 medium onions, finely chopped
4 green chilies, finely chopped
1 inch ginger, finely chopped
2 sprigs curry leaves, finely chopped
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 1/8 lbs potatoes, boiled,peeled,chopped
salt
coriander leaves, finely chopped (use about one handful)
1 lemon, juice of (optional)
2 teaspoons oil
1 pinch asafoetida powder
3 dried red chilies
1 1/2 tablespoons split Urad Dal (split black gram)
1/2 coconut, grated
salt
tamarind pulp (use a lemon-sized ball)

Steps:

  • For the dosa: Soak the parboiled and uncooked rice together in water.
  • Separately, soak the dal and fenugreek seeds together in water.
  • After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
  • Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
  • The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
  • Heat a skillet and grease with some oil.
  • Pour a ladleful of batter and spread as quickly as possible into a thin circle.
  • Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
  • Cook until the dosa is done, then turn over and cook the other side until crisp.
  • Set the dosas aside.
  • Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
  • For the potato curry: Heat the 3 tablespoons of oil.
  • Season with the mustard and gram dals.
  • When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
  • When the onions are browned, add the potatoes and salt, and mix thoroughly.
  • Add the coriander leaves and lemon juice, if desired, and mix well.
  • For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
  • Fry until the dal turns brownish.
  • Remove from flame.
  • Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
  • Add a little water to make the chutney of a spreadable consistency.
  • To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
  • Spread approximately 1 tablespoon of chutney evenly all over the dosa.
  • Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
  • Sprinkle a little ghee or butter.
  • Roast for a minute or two.
  • Remove from flame and serve immediately.
  • Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.

SOUTH INDIAN ALOO MASALA (DOSA STUFFING)



South Indian aloo masala (dosa stuffing) image

Enjoy these spicy Indian potatoes as a filling for dosa (pancakes made with rice flour) for a comforting vegan supper, or serve as a side dish

Provided by Monica Sawhney Haldar

Categories     Lunch, Side dish, Supper

Time 15m

Yield Serves 8-10

Number Of Ingredients 9

4 tbsp vegetable oil
1 tsp mustard seeds
10-15 curry leaves
¼ tsp asafoetida
1 onion , thinly sliced
1 heaped tbsp tomato purée
3 tsp sambar masala mixed with ¼ cup water
4 large potatoes , boiled and cut into bite size chunks
handful fresh coriander , finely chopped

Steps:

  • Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.
  • Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.

Nutrition Facts : Calories 119 calories, Fat 5 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.65 milligram of sodium

POTATO AND ONION DOSA FILLING



Potato and Onion Dosa Filling image

Dosa filling.

Provided by Dave

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 4

Number Of Ingredients 10

4 medium potatoes, peeled
1 (3/4 inch thick) slice ginger, peeled
1 green chile pepper, chopped
1 ¼ cups water, divided
¼ cup vegetable oil
1 pinch asafoetida powder
1 teaspoon black mustard seeds
2 medium onions, coarsely chopped
4 teaspoons ground turmeric
1 teaspoon salt

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, about 10 minutes. Dice into 3/4-inch pieces.
  • Cut ginger into 4 pieces and place in a food processor. Add green chile and 1/4 cup water; process into a grainy paste.
  • Heat oil in a pot over medium heat. Sprinkle in asafoetida, then mustard seeds. When mustard seeds pop, put in onions, reduce heat to medium-low, and saute until translucent, 5 to 7 minutes. Add paste from blender and turmeric; cook for 1 minute.
  • Add diced potatoes, remaining 1 cup water, and salt. Reduce heat to low, cover, and cook for 5 minutes. Lift cover and break potatoes into 1/2-inch cubes with a slotted spoon. Cover and cook until sauce thickens, about 3 minutes more.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 14.4 g, Fiber 6.4 g, Protein 5.6 g, SaturatedFat 2.3 g, Sodium 600.4 mg, Sugar 4.7 g

DOSA POTATOES WITH LIME AND KETCHUP



Dosa Potatoes with Lime and Ketchup image

Masala dosas -- large, thin, savory crepes typical of South Indian cuisine -- are easily one of my top five foods, and it's all because of the filling: spicy, hangover-level comforting, semi-mashed potatoes. Dosas are often enormous and very difficult (for me, at least) to finish in one sitting. But I'll always polish off the potatoes. So my mom thought, "Why not make just the best part of the dosa?" Her version is sort of traditional (we're not South Indian), but with the worthy additions of lime and squiggles of ketchup -- the former to cut through the richness of the potatoes, the latter because . . . potatoes and ketchup, of course!

Provided by Priya Krishna

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 large russet potatoes, boiled and cooled
2 tablespoons olive oil
1 tablespoon black mustard seeds
10 fresh curry leaves
1 teaspoon ground turmeric
1/4 teaspoon asafetida (optional, but really great)
1 small yellow onion, sliced into thin strips
1 teaspoon kosher salt
3 dried red chiles
1/4 teaspoon red chile powder
Lime wedges, for serving
Ketchup, for serving

Steps:

  • Using your hands, break the potatoes into 1/2-inch pieces and set aside.
  • In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Add the turmeric, asafetida (if using), and onion, return the pan to medium-high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes.
  • Add the potato pieces, salt, red chiles, and chile powder, followed by 1/4 cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 4 to 5 minutes.
  • Serve the potatoes with lots of lime wedges and ketchup to go on top.

MASALA DOSA



Masala Dosa image

A dosa is Southern India's answer to a pancake or crepe and is made predominately in the state of Karnataka and surrounding states. Dosas are typically eaten as breakfast but can also be made as an appetizer.

Provided by Member 610488

Categories     Breakfast

Time 45m

Yield 12 dosa

Number Of Ingredients 25

1/4 cup peanuts, skinned
3 Thai red chili peppers
1 teaspoon tamarind paste
salt, to taste
1/4 teaspoon oil
1/8 teaspoon black mustard seeds
1/8 teaspoon hing
2 large russet potatoes, peeled and cubed
1 tablespoon vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1 yellow onion, finely chopped
2 green chilies, minced
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
2 tablespoons cilantro, chopped
salt, to taste
1 1/2 cups dry basmati rice
1/2 cup dry Urad Dal
1/4 yellow onion
1 teaspoon green chili pepper, minced
salt, to taste
oil, as needed

Steps:

  • Chutney: In a fry pan, dry roast peanuts to a golden brown. Grind peanuts, chilies, tamarind paste and salt to a smooth paste using 1/4 cup of water. The amount of water depends upon how thick/thin you want your chutney.
  • Transfer to a bowl. Heat oil until sizzling. Add mustard seeds and hing and fry until seeds start popping. Pour over the Chutney.
  • Filling: Boil the cubed potatoes until fork tender, drain and set aside. Heat the oil over medium high heat and add the mustard and cumin seeds. They will begin to pop and shoot all over your kitchen within a few seconds so have the chopped onion ready to go.
  • Once the mustard starts to pop, add the onion and green chili, sauteing for a couple minutes. Add the ground cumin and coriander and mix, gently stir in the cubed potatoes as you don't want to turn them to mashed potatoes.
  • Add the turmeric, garam masala, chopped cilantro and mix well. Add a little water (up to 1/4 cup) to thin the mixture and salt to taste. Keep warm.
  • Dosa: Place the urad dal and basmati in two separate bowls and cover with several inches of water. Cover and allow the bowls to sit out at room temperature at least overnight and up to one day.
  • In the morning, drain and rinse the rice and dal and add to your food processor. Grind the two together into a paste, add the onion and chili and salt (about 1/4 teaspoon) and continue to grind. Start adding water to the mixture, until you get a smooth creamy and slightly thin batter (just a tad thinner than your typical pancake batter). Continue to mix this in the processor until you can rub it between your fingers and the grit remaining should be a little finer than cream of wheat.
  • Heat a large flat, oiled griddle over medium high heat, or your largest flat bottom non stick pan. Pour 1/2-3/4 cup of batter into the center of the griddle and working quickly with a large spoon or heat safe silicon spatula, swirl the batter outwards into a very thin flat pancake. The thinner the better. Don't be too concerned about holes or getting it perfectly round, just focus on spreading it thin.
  • Cook the dosa until the underside is golden brown and the top is no longer glossy. This will only take a few minutes and do not flip the dosa. If your dosa seems a little thick, too chewy or not quite crispy enough, blend the batter again and add a little more water.
  • Remove the dosa from the pan and fill with several tablespoons of the following potato filling and a little squeeze of sriracha. Roll up and serve immediately with the peanut chutney.

QUINOA CURRY LEAVES DOSA RECIPE BY TASTY



Quinoa Curry Leaves Dosa Recipe by Tasty image

Here's what you need: white organic quinoa, fresh curry leaves, rolled oats, split chana dal, split urad da, water, kosher salt, oil

Provided by Nidhi Thakur

Categories     Lunch

Yield 2 servings

Number Of Ingredients 8

1 cup white organic quinoa
1 cup fresh curry leaves
½ cup rolled oats
¼ cup split chana dal, (unskinned split chickpea lentil)
½ cup split urad da, (black unskinned lentil)
1 ½ cups water, for making the batter
1 ½ teaspoons kosher salt
¼ cup oil, or ghee to apply to the cooked dosa

Steps:

  • Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
  • Drain out all the water. Add to a blender and blend with fresh curry leaves and water. The dosa batter consistency will be like pancake batter. Add salt and mix well.
  • Allow the batter to rest for 20 minutes or an hour.
  • Preheat a nonstick griddle on low heat and pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Starting from the middle, spread the batter in a circular motion going outwards.
  • Once the bottom of the dosa starts to turn golden brown, evenly spread a little bit of oil or ghee on the dosa. Allow the dosa to crisp up further for another couple of minutes, then lower the heat slightly.
  • Using a flat spatula, start by removing the dosa from the outer edges, then gently fold the dosa.
  • Serve warm with coconut chutney and spicy tomato onion chutney.

DOSA (SOURDOUGH RICE CREPES)



Dosa (Sourdough Rice Crepes) image

From the fantastic "Savoring the Spice Coast of India" by Maya Kaimal, a cookbook which is available at Amazon. She says her father developed this recipe to adapt a south India speciality, ideally fermented in 90 degree F, to the New York climate. Note: Wherever you live, you must begin soaking ingredients a day in advance. Cooking time is soaking and fermenting time: 16-19 hours Active cooking time includes 20 minutes for active measuring and grinding and 30 minutes of active frying time.

Provided by tamarinda

Categories     Breakfast

Time 20h

Yield 18 dosas, 6 serving(s)

Number Of Ingredients 6

1/2 cup split lentils (urad dhal)
1 1/2 cups long grain rice (not basmati)
1/2 teaspoon fenugreek seeds
1 teaspoon salt
1/4 teaspoon baking soda
gingelly oil or vegetable oil, for frying

Steps:

  • Place the urad dhal in a large bowl and rinse with many changes of water until the water no longer appears cloudy. Drain.
  • In a large bowl, combine the drained urad dhal with the rice, fenugreek seeds, and 2 1/2 cups water. Soak the ingredients together for 4 hours at room temperature, until the dhal and rice expand and soften. When a grain of rice just breaks under the pressure of your fingernail, the ingredients have soaked long enough.
  • Drain the urad dhal and rice, reserving the liquid. Place roughly half of the solids and half of the liquid in a blender and grind them long enough to get a smooth consistency with some graininess remaining, about 1 1/2 to 2 minutes. Test by rubbing a little batter between your fingers. The largest grains should be the size of granulated sugar. Pour the mixture into a large bowl. Repeat the process with the remaining solids and liquid, and add the mixture to the bowl. Stir in the salt. The mixture should be very thick, so it will be necessary to thin it with approximately 1/4 cup water to get the consistency of pancake batter.
  • Cover the bowl loosely with plastic wrap and place in an oven, kept warm to a temperature of 90 degrees for 12 to 15 hours. This can be achieved with the help of a trouble light or floodlight fitted with a 25-watt bulb. Plug the power cord into an outlet close enough to the oven so that the bulb can rest on a rack in the oven. Turn on the light and prop the oven door open about 1 inch with the handle of a wooden spoon. Check the temperature periodically to be sure it stays at 90 degrees. During warm summer months it may not be necessary to use the lightbulb. The batter should nearly double in volume and smell a little sour.
  • Remove the bowl from the oven and stir the contents. The batter will be thick and foamy. If you choose not to fry the crepes immediately, refrigerate the batter at this point. Remove it from refrigerator 1/2 hour before frying.
  • When ready to fry the crepes, check the consistency of the batter: it should pour smoothly like pancake batter. Add the baking soda and a little more water if needed.
  • Heat a nonstick griddle or frying pan over medium low heat (2 pans will speed up the process). Spread about 1/4 teaspoon oil evenly over the griddle. Ladle 1/4 cup of the batter into the center of the hot griddle, and immediately, using the back of the ladle, gently but steadily spread the batter in a circular motion from the center out, creating a thin pancake. If the batter does not spread easily into a thin layer, thin it with a little more water.
  • As the crepe cooks, small holes will form on the surface. Sprinkle a few drops of oil on top, to help make it crisp. When the bottom turns a golden color (about 1 minute) turn it over and fry the other side 30 seconds or until lightly browned. Fold the crepe in half, golden side out, and place it on a platter. Keep the fried crepes warm as you repeat the process, oiling the griddle each time. Serve immediately.

Nutrition Facts : Calories 188.9, Fat 0.4, SaturatedFat 0.1, Sodium 442.9, Carbohydrate 40.5, Fiber 2, Sugar 0.3, Protein 4.9

INDIAN CRISP RICE PANCAKE (DOSA)



Indian Crisp Rice Pancake (Dosa) image

The famous South Indian dosa is made with fermented batter of rice and urad dal. There are innumerable variations of the basic, which are very easy to learn or invent once you have the basics right. Good dosa should be spongy, red, and crisp on the outside, and white and soft on the inside. Serve with coconut chutney.

Provided by RADHIKA GHATAGE

Categories     Bread     Quick Bread Recipes

Time 8h12m

Yield 6

Number Of Ingredients 7

3 cups uncooked rice
1 cup urad dal
2 teaspoons fenugreek seeds
6 cups water
salt to taste
6 tablespoons cooking oil, divided
6 teaspoons butter, divided

Steps:

  • Rinse the rice and the urad dal in a mesh strainer; place in a bowl and add fenugreek seeds. Cover with water; soak for 2 to 4 hours. Drain, reserving the soaking water.
  • Grind rice and urad dal in a blender, using enough reserved soaking water to reach the consistency of cake batter. Mix in salt; cover and place in a warm spot until batter is risen and fermented, 6 to 8 hours.
  • Stir fermented batter gently. Heat 1 teaspoon oil on a griddle over medium heat; wipe quickly with a wet cloth to diffuse heat.
  • Spread a large ladleful of batter quickly, thinly, and evenly over the griddle using the back of the ladle. Increase heat to high. Spread 2 teaspoons of oil on the surface of the dosa and cover with a lid; cook until top is spongy, 1 to 2 minutes. Remove lid; cook until bottom is crispy, about 1 minute more. Spread 1 teaspoon of butter on top of the dosa; transfer to a plate. Wipe griddle with a wet cloth and repeat with remaining batter.

Nutrition Facts : Calories 611.8 calories, Carbohydrate 94.2 g, Cholesterol 10.8 mg, Fat 18.8 g, Fiber 1.5 g, Protein 14.8 g, SaturatedFat 4.9 g, Sodium 80.3 mg, Sugar 0.1 g

CLASSIC MASALA DOSA



Classic Masala Dosa image

A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.

Provided by David Tanis

Categories     dinner, project, main course

Time 15h

Yield 8 to 10 servings

Number Of Ingredients 19

2 cups short-grain rice
1/2 cup urad dal (split husked black lentils)
1 teaspoon fenugreek seeds
1/2 teaspoon salt
Vegetable oil, for frying
3 tablespoons ghee or vegetable oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 small dried hot red peppers
1 medium onion, diced
1/2 teaspoon salt
1/2 teaspoon turmeric
Pinch of asafetida
1 tablespoon grated ginger
6 to 8 curry leaves
4 garlic cloves, minced
2 small green chiles, finely chopped
1 1/2 pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
1/2 cup roughly chopped cilantro, leaves and tender stems

Steps:

  • Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
  • Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.
  • Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)
  • Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
  • Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
  • To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 26 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 243 milligrams, Sugar 3 grams, TransFat 0 grams

ADAI DOSA (GLUTEN-FREE INDIAN PANCAKES)



Adai Dosa (Gluten-Free Indian Pancakes) image

In India, these thin, gluten-free, vegan dosa are often served for breakfast.

Provided by My_kitchen

Categories     Indian Recipes

Time 2h10m

Yield 8

Number Of Ingredients 11

¾ cup uncooked white rice
½ cup chana dal (split chickpeas)
½ cup urad dal (black lentils)
½ cup toor dal (pigeon peas)
¾ cup minced red onion
1 ½ tablespoons dried hot red pepper flakes, or to taste
12 leaves fresh curry
¼ teaspoon asafoetida powder
salt to taste
1 ½ cups water
1 tablespoon melted ghee, or as needed

Steps:

  • Combine rice and all dals in a bowl of cold water; soak for 45 minutes. Rinse several times and drain. Grind into a coarse meal.
  • Add onion, pepper flakes, curry leaves, asafoetida powder, and salt. Slowly add water and stir until smooth. Let sit in a warm place until is starts to ferment, at least 45 minutes, but ideally longer.
  • Grease a frying pan with melted ghee and set over medium heat. Ladle some batter into the pan; spread it thinly and evenly into a circular shape and drizzle with more ghee. Cook until golden brown, 5 to 8 minutes, flipping halfway through. Repeat to cook remaining adai dosa.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 39.4 g, Cholesterol 4.1 mg, Fat 2.5 g, Fiber 9.7 g, Protein 10.8 g, SaturatedFat 1.2 g, Sodium 8.1 mg, Sugar 2.1 g

WHEAT DOSA



Wheat Dosa image

Wheat dosa. Serve with coconut chutney, sambar, or some other Indian curry.

Provided by Nihit Navroz Mehta

Categories     World Cuisine     Asian     Indian

Time 25m

Yield 7

Number Of Ingredients 6

1 cup whole wheat flour
2 tablespoons vegetable oil
1 pinch salt
1 pinch baking soda
1 ¾ cups water, or more as needed
¼ cup vegetable oil

Steps:

  • Combine flour, 2 tablespoons oil, salt, and baking soda together in a bowl. Mix for 1 to 2 minutes. Add 1 3/4 cup water and mix until it's lump free, the chunks of flour have dissolved, and the batter has a good consistency, adding more water if needed.
  • Heat 1 tablespoon oil on a griddle over medium heat. Pour some of the batter onto the griddle; spread the batter in a circular motion, slowly yet steadily. Cook until the edges start to brown, 2 to 3 minutes. Remove from the grill. Repeat with remaining batter, adding more oil between each batch.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 12.4 g, Fat 12 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 1.9 g, Sodium 63.9 mg, Sugar 0.1 g

DOSA



Dosa image

Many diners in the United States know dosas as the crisp, oversize folds served at South Indian restaurants. But those dosas have a large extended family: dosas from Karnataka made with grated cucumber; dosas from Tamil Nadu made with pearl millet flour; and dosas from Kerala made with jaggery. There are lacy-edged dosas and cakelike dosas, delicate dosas that crumple like hankies, and fat, deeply pocked dosas that break where they're creased. If you've never made dosas at home, a good place to start is this simple rice and urad dal batter. Traditionally, the batter relies on a wild fermentation that flourishes in warm kitchens, but many cooks hack this, reaching for packets of dosa mix or adding yeast to ensure that the fermentation kicks off properly. A powerful blender is crucial to getting a fine, smooth batter. You'll know it's ready when it's very foamy and smells a little sour.

Provided by Tejal Rao

Categories     snack, breads, grains and rice, main course, side dish

Time 2h

Yield 20 to 25 dosa

Number Of Ingredients 6

2 cups basmati or jasmine rice
1 cup urad dal (split black gram)
1/2 teaspoon fenugreek seeds
1/2 teaspoon instant yeast
1 1/2 teaspoons kosher salt
Ghee, as needed

Steps:

  • In a large bowl, mix the rice, dal and fenugreek. Rinse a few times with water, then fill the bowl with water and leave to soak for 4 to 8 hours. Drain the mixture and mix at high speed in a blender, gradually adding 1 1/2 cups lukewarm water, until very smooth and pale. Add the yeast and 1/2 teaspoon salt and mix again.
  • Scrape batter into a large bowl and cover. Let ferment at room temperature until the batter has mushroomed and nearly doubled in size, and is foamy all the way through, 8 to 12 hours.
  • Gently stir in the remaining 1 teaspoon salt, which will cause the batter to deflate slightly. The batter should make ribbons when ladled back onto itself; add 1 tablespoon of water at a time, if needed, to thin it out.
  • Heat a medium nonstick skillet over medium. When hot, lower the heat to medium-low, then lightly grease the inside of the skillet with ghee. Ladle about 1/4 cup batter into the center of the pan. Using the bottom of the ladle, gently smooth the batter in an outward spiral to form a 6-inch disk. Drizzle the top of the dosa with 1 teaspoon ghee.
  • When the top turns white and spongy, and the edges of the dosa turn golden and start to release from the pan, in 3 to 4 minutes, loosen the dosa from the pan using an offset spatula. Peek to check the bottom of the dosa: If the bottom is brown, flip the dosa. Otherwise, let it cook a little longer, then loosen it all the way and flip. Let cook on the second side for about 30 seconds, then transfer it to a plate.
  • Repeat with remaining batter, adding more ghee as needed.

FILLING FOR DOSA PANCAKE



Filling for Dosa Pancake image

This stuffing is used for filling the dosa but can be eaten as a vegetable accompaniment to any Indian meal. NOTE: You should make the first dosa or pancake as a test pancake only, with a smaller amount of batter. It usually sticks to the pan a little and curls. After this, the pan is uniformly covered by a film of oil and pancakes cook better. Yield and times are estimated since I haven't made these before.

Provided by Sandi From CA

Categories     Potato

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

1/2 kg potato
200 g onions, peeled and sliced thinly
2 -3 green chilies, chopped (adjust to taste)
1 inch gingerroot, peeled and grated
1/2-1 cup frozen peas or 1/2-1 cup fresh shelled peas
1/2 teaspoon turmeric powder
salt
1 bunch coriander leaves, chopped
1/2-1 cup water
1 tablespoon oil
1 teaspoon mustard seeds
1 pinch asafoetida powder
1 teaspoon black gram dal (urad or urd or urid)
1 teaspoon bengal gram dal or 1 teaspoon channa dal
1 -2 dried red chili, broken up
10 -12 curry leaves (not bay leaves)

Steps:

  • Boil potatoes in their skin in a pressure cooker for 3-4 pressures or in a pan of boiling water until tender. You can microwave them in a sandwich bag, with 2-3 tbs. water, for 6-8 minutes. You must leave a hole for the steam to escape, otherwise, the bag may 'splode. ;)
  • Allow to cool, peel and break roughly into small pieces. Keep aside.
  • Tempering & making the filling:
  • Heat oil in a wok.
  • Add mustard seeds, asafoetida powder, chana and urad dal, and let the seeds splutter. Keep the lid on to avoid seeds jumping all over your kitchen.
  • When dals begin to turn brown, add curry leaves and broken red chillies and stir.
  • Add onions, green chillies, ginger and fry for a couple of minutes.
  • Add salt, turmeric and chilli powder and water. Simmer with the lid closed, until onions are well cooked.
  • Add potatoes (and peas if used) and cook until it is all mixed well and water is absorbed. the potatoes should have a slightly mashed look.
  • Add coriander leaves and mix.
  • Serve alongside a Dosa or use as a filling for the dosa.

Nutrition Facts : Calories 363.9, Fat 8.1, SaturatedFat 1.1, Sodium 85.5, Carbohydrate 66.3, Fiber 11.4, Sugar 11.9, Protein 10.6

KOZHI DOSA - CHICKEN STUFFED PANCAKES



Kozhi Dosa - Chicken stuffed pancakes image

Make and share this Kozhi Dosa - Chicken stuffed pancakes recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Chicken

Time 28m

Yield 4 serving(s)

Number Of Ingredients 19

1 cup black gram dal (urad)
1 1/2 cups boiled rice
1 1/2 cups broken basmati rice
1/4 cup bengal gram dal (chana dal)
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon asafoetida powder (hing)
1 teaspoon garlic paste
1/2 kg boneless chicken, shredded
2 tablespoons mustard oil
1 teaspoon ginger-garlic paste
1/2 teaspoon mustard seeds
1/2 teaspoon anise seed, coarsely ground (saunf)
1/4 teaspoon asafoetida powder (hing)
1 teaspoon red chili powder
1 teaspoon garam masala powder
1 teaspoon salt
1/2 teaspoon turmeric powder
coconut oil, for frying

Steps:

  • To prepare the batter: Soak the dals, the broken rice and the boiled rice overnight in plenty of water.
  • Drain and grind to a slightly grainy consistency in a food processor.
  • Add the remaining ingredients and enough water.
  • Whisk to achieve a thick and fluffy mixture.
  • Set aside for 8 hours to ferment.
  • To prepare the filling: Heat the mustard oil till smoking point.
  • Lower heat, add the ginger-garlic paste and saute for a minute.
  • Add the mustard seeds, aniseed and asafoetida.
  • Saute.
  • Add the chicken and remaining ingredients.
  • Cook till the chicken is done.
  • To prepare the dosas: Heat the coconut oil on a tawa (flat griddle).
  • Use one ladle of batter to make a thin dosa.
  • Fry till the base is golden brown.
  • Spoon some of the filling into the centre.
  • Fold and serve immediately.
  • Repeat with the rest of the batter and chicken filling.
  • Serve hot.

Nutrition Facts : Calories 859.5, Fat 28.7, SaturatedFat 6.8, Cholesterol 93.8, Sodium 1269.2, Carbohydrate 113, Fiber 4.1, Sugar 0.7, Protein 34

SWEET POTATO MASALA DOSA WITH COCONUT RAITA



Sweet potato masala dosa with coconut raita image

These savoury Indian pancakes are traditionally eaten for breakfast or as a tasty snack. Our vegetarian spiced sweet potato filling is complemented with cooling coconut and coriander yogurt

Provided by Cassie Best

Categories     Dinner, Main course, Supper, Vegetable

Time 1h30m

Number Of Ingredients 21

100g gram flour
100g plain flour
200ml milk
4 sweet potatoes (about 750g/1lb 10oz), peeled and chopped into small cubes
3 tbsp vegetable or sunflower oil
2 tsp black mustard seeds
2 tsp fennel seeds
2 tsp cumin seeds
1 fat red chilli , chopped (deseeded if you don't like it too hot)
1 large onion , halved and thinly sliced
4 garlic cloves , crushed
thumb-sized piece ginger , peeled and finely chopped
small bunch coriander , stalks only, finely chopped (save the leaves for the raita)
2 tbsp fresh or dried curry leaves
1 tsp ground turmeric
1 tsp ground coriander
Indian chutneys and pickles to serve
200g fresh coconut , coarsely grated
125g pot coconut yogurt (I used CoYo)
small bunch coriander , leaves only, finely chopped (reserve a few leaves to serve)
zest 1 lime , juice of 1/2, the other 1/2 cut into wedges to serve

Steps:

  • For the best flavour and texture, the dosa pancake batter is best made at least 24 hrs ahead. Measure the flours into a large bowl, add the milk, season with salt and add 300ml water. Whisk to a smooth batter, then cover with cling film and chill for 24 hrs or up to 5 days.
  • Heat oven to 200C/180C fan/gas 6. Toss the sweet potato in a drizzle of the oil and spread out on a large baking tray. Cook for 20 mins, stirring on the tray once or twice during cooking, until soft and starting to caramelise. Meanwhile, heat the remaining oil in a large pan and fry the mustard, fennel and cumin seeds for 30 secs or so until fragrant. Stir in the chilli, onion, garlic, ginger, coriander stalks and curry leaves, and cook over a low heat for 10 mins until the onion is really soft. Stir in the ground spices for 15 secs, then add 100ml water and bubble to bring all the flavours together.
  • Stir the sweet potato into the pan and season well. Use the back of your spoon to crush some of the sweet potato, leaving some pieces chunkier - the mixture should resemble very chunky mash. Keep the mixture warm until the pancakes are ready (or leave it to cool, then chill for up to 2 days - gently reheat in the pan or microwave before continuing).
  • To make the raita, put the grated coconut in a bowl, stir in the coconut yogurt, coriander, lime zest and juice, and a pinch of salt. If the yogurt is very thick, loosen it with 1-2 tbsp water. Chill until ready to serve (you can make this up to 2 days ahead too, but stir in the coriander just before serving).
  • Heat the oven to its lowest setting and put a plate inside ready to keep the dosas warm once you've cooked them. If the dosa batter has thickened in the fridge, thin it with a splash of water - it should be the consistency of double cream. Use a little oil to grease your largest frying or crêpe pan, wiping out the excess oil with some kitchen paper. Pour a ladleful of batter into the centre of the pan and quickly swirl it around to fill the surface, getting the pancakes as thin as you can. When the surface of the pancake looks almost dry, spoon a quarter of the filling down the centre. When the pancake is deep golden-brown and crisp on the underside, roll it up in the pan to encase the filling, cook for 1 min more, then transfer to the oven to keep warm while you continue cooking the remaining dosas.
  • Any leftover batter will keep well in the fridge for 4 days (if the batter was made the day before, don't keep for longer than 5 days in total). Serve the dosas with the coconut raita, lime wedges and remaining coriander leaves, with your favourite Indian chutneys and pickles on the side.

Nutrition Facts : Calories 803 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 35 grams sugar, Fiber 18 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

INSTANT RAVA DOSA (SEMOLINA PANCAKES)



Instant Rava Dosa (Semolina Pancakes) image

Make and share this Instant Rava Dosa (Semolina Pancakes) recipe from Food.com.

Provided by Girl from India

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup rice flour
1 cup wheat flour or 1 cup maize flour
1 cup semolina (rava)
1/2 cup curds
1 pinch baking soda
3 green chilies, deseeded and chopped
1 teaspoon mustard seeds
1 teaspoon cumin seed
1/2 inch gingerroot, peeled and chopped fine
10 peppercorns (coarsely pounded - as it lends a very spicy flavour to the dosas) (optional)
1 tablespoon oil
1 sprig curry leaf, chopped (Green)
1 pinch asafoetida powder
salt
sugar (optional)

Steps:

  • Mix wheat/maize, rice, rava (suji), curd, baking soda and salt.
  • Add water to it and make dough of pouring consistency.
  • Heat oil in kadai and add the mustard seeds.
  • After the mustard seeds splutter, add the cumin seeds, asafoetida, green chilles, ginger, pepper corns (optional) and curry leaves.
  • Heat till the cumin seeds get golden.
  • Add the seasoning to the batter.
  • Leave it for 3-5 mins or even upto an hour.
  • Important: Making a rava dosa is different from making a normal dosa.
  • The consistency of the dough has to be more watery.
  • You need to pour the batter all over the fry pan starting from the outer circle and fill it towards the center.
  • Swirl the pab around so that there are no gaps in the dosa and the batter spreads fine all round.
  • As it cooks tiny holes (like dots) will appear on the dosa.
  • (3 to 5 mins) Cover the fry pan after spreading the batter.
  • Turn to cook the other side if needed (I do so as we like the dosas crisp) (for a minute or so uncovered) Accompaniments: sambar, chutney, or a potato vegetable.

Nutrition Facts : Calories 229.4, Fat 3, SaturatedFat 0.6, Cholesterol 0.9, Sodium 35.9, Carbohydrate 43.9, Fiber 3.5, Sugar 1, Protein 7.1

SAVOURY QUINOA TOMATO CRÊPE (DOSA)



SAVOURY QUINOA TOMATO CRÊPE (DOSA) image

Categories     Bread     Brunch     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low/No Sugar     Healthy

Yield 12 Crepes

Number Of Ingredients 13

1 1/4 Cup - Quinoa (Whole Grain)
1 - Roma Tomato
1/2 inch - Fresh Ginger
10 - Curry leaves
1 - Green chilly (optional)
1/2 Cup - Cream of wheat / Rava
1/2 Cup - Finely chopped Onions
1/4 Cup - Finely chopped Cilantro
1/4 Tsp - Cumin powder
1/8 Tsp - Baking soda(optional)
Salt
Oil or Ghee or Cooking oil spray
Water

Steps:

  • Soak the quinoa in water for minimum 2 hrs. Add some oil to a pan and add the chopped onions and saute until they are golden brown. Remove from heat and keep it aside. Add the quinoa, ginger, tomatoes, green chilly, curry leaves and water and grind it to a smooth paste. The consistency of the batter should be same as dosa batter. Transfer it to a bowl. Add rava, cilantro, sauteed onions, baking soda, jeera powder and salt to taste. Heat a non stick griddle or tawa. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty. Using very little pressure, swirl the ladle in concentric circles, to spread out the batter (see the photo above) As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil or ghee and drizzle it all over the surface of the dosa and also around its edges. You can use an oil spray to avoid too much grease. When the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping.

SOUTH INDIAN DOSA



South Indian Dosa image

This South Indian Dosa is ideal for breakfast, lunch AND dinner. So all you have to do now is take a look at this awesome recipe!

Provided by SIRI CHANDANA KONALA

Categories     Breakfast

Time 17h2m

Yield 10 Dosas, 4-5 serving(s)

Number Of Ingredients 8

1 cup Urad Dal
2 cups rice
2 teaspoons fenugreek seeds
2 tablespoons channa dal
1 teaspoon salt
2 cups water
5 tablespoons oil
2 tablespoons poha

Steps:

  • Soak urad Dal in a bowl for 4-5 hours.
  • Soak rice, fenugreek seeds and chana Dal in an other bowl for 4-5 hours.
  • After they are soaked for 4-5 hrs wash them thoroughly and grind them along with pressed rice which has to be soaked for 5-10 minutes.
  • After it forms a smooth paste, let it ferment for 10-12 hrs.(You can do it overnight).
  • After it is fermented, mix well and add salt to taste.
  • See that the consistency of the batter is not too thick or too thin.
  • Now heat a tava and grease it.
  • When the tava is in medium hotness take this batter and spread it into a circle on the tava.
  • Add a little more oil to the sides of the dosa.
  • Cook it till it attains a golden brown colour on the lower end.
  • Now flip it and fold it into half and Place it on a plate.
  • Your dosa is ready to eat!
  • Eat and enjoy with your favourite chutney.!

Nutrition Facts : Calories 699.5, Fat 18.6, SaturatedFat 2.5, Sodium 591.5, Carbohydrate 111.1, Fiber 17.6, Sugar 1.6, Protein 20.5

DOSA PODI WITH GARLIC



Dosa Podi with Garlic image

This is a variation of the classic Milagai podi. My brother and I have always loved garlic, so my mother used to make this version of milagai podi for us.

Provided by SUSMITA

Categories     Indian Recipes

Time 30m

Yield 8

Number Of Ingredients 8

1 tablespoon cooking oil
¼ cup split Bengal gram (chana dal)
8 dried red chile peppers
5 cloves garlic
½ cup fresh curry leaves
¼ cup coriander seeds
2 tablespoons cumin seeds
salt to taste

Steps:

  • Heat the oil in a shallow skillet over medium heat; fry the chana dal in the hot oil for about 5 minutes. Stir the red chile peppers, garlic, curry leaves, coriander seeds, and cumin seeds into the dal and continue cooking until the spices are roasted and fragrant, about 3 minutes more. Spread the mixture onto some newspaper to cool to room temperature; grind into a find powder. Season with salt. The powder will keep in an airtight container on the shelf for a few months.

Nutrition Facts : Calories 56.4 calories, Carbohydrate 7.1 g, Fat 2.6 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 5.2 mg, Sugar 0.5 g

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