Ravva Dosa

Ususally dosa takes very less time to make . What ever ingredients we may use, they are very tasty. Ravva dosa is also very tasty one but takes  time to fry as its taste depends on it. Some likes crispy , some soft. So fry as per your taste. 
You can serve it with coconut chutney or any other. For more richness serve with masala dosa curry and  sambar also.

Ingredients:

maida    1/4 cup
rice flour  1/2 cup
sujji rava  1/4 cup
coconut    1 inch
green chili 1-3
cashew     3
jeera       1/4tsp
carrot      small (opt)
salt
water
oil


Procedure:

-grind cashew, chili and coconut
-grate the carrot
-now in a bowl take all flours, grinded paste, jeera, grared carrot, salt and mix well.
-now add water slowly while mixing so that lumps shouldnt form.
-the consisitency must be little thin so that you can pour it on the pan.  If it is thick the dosa will also be thick. if it is thin the dosa will be soft , stick to the pan and takes long time to fry. The consistency is very important. 
-so heat dosa pan and drop little batter. allow to fry. Check the thickness and change as required.
-for dosa take a small glass. mix the batter and take one full glass.
Now from little height pour the batter on the pan. always start from outer edge and come inside. pour little fast. while pouring the dosa gets hole then it is perfect. At the time of pouring the pan must be hot. after pouring lower the flame and spread 1 tsp of oil. After 5 min raise the flame to the whole pan base.
-if you like crispy wait till the dosa comes out. if you like soft once the base turns brown remove it. no need to fry the second side.
-serve with any chutney and karapodi
-you can eat it directly also.
-for the first time it looks difficult. but once you are perfect, every one enjoys it.
-all the best.

Set Dosa

Basically this is a Udupi recipe. Because of its soft texture and excellent taste it became famous through out the world. You can offer even for a 1 year baby. I think after idli this is the most preferable for kids. 

Ingredients:

-3 cups rice
-1 cup thin rice flakes
-3/4 cup whole polished urad dal
-2 tsp fenugreek  seeds
-salt
-water
-oil

Procedure:

-wash and soak rice, urad dal and fenugreek seed in 6 cups of water for 6-7 hr.
-drain water.
-wash rice flakes.
-now grind rice adding little water along with rice flakes into a fine paste. It shouldnt be too watery but it must be in flowing consistency.
-keep it in the warm place for fermentation for 8-10 hr or over night.
-by morning you find increase in the quantity.
-add salt and mix it .
-dont mix for a long time.
-heat dosa pan and spread 1 tsp of oil in the center. Pour one ladle of batter in the center. Dont spread it. Let it spread itself. Again spread i tsp of oil on the top. Now cover with the lid and let it fry on low flame.
- use see pores in dosa. More pores more tasty.When the upper layer looks fried. turn it and remove. No need to fry on the second side for a long time.
-You can sprinkle any karapodi on it.
-serve with any chutney and also with sambar.

Tips:

-the dosa must be fat like uttappam. So dont spread it. If the batter is too liquid, it will spread and also difficut to remove as it sticks to the pan.
-try to consume all. If left over is there store in the fridge and consume as early as possible.
-one side golden brown fry is  enough.
-if  you fry on high flame , the dosa center will be raw.

Bottle Guard Dosa

As grams and vegs. both being  healthy , no need to tell the importance of this dosa. As theridge guard is little sweetish, dosa also tastes little bit sweet. So children really like this. Use fermented dosa batter.

          Take Urad Dal Batter, and bottle guard. If you like hot and sweet tanginess then add one green or red chili. If you are fan of onion, enjoy the dosa  spreading chopped onions.
          

           For better dosa just look my post "Tips for Dosa".

Ingredients:

uraddal batter                - 1cup
bottle guard                   -2cups
jeera                              -1/2 tsp 

salt              

oil

water

Procedure:

-make bottleguard and jeera into fine paste  without adding water.The paste should be without pieces.

- now mix with urad dal batter and salt thoroughly. If needed  add little water.
- heat the frying (dosa pan or flat pan) pan.

- on low flame pour one spoon of batter and spread it as thin as possible .

-spread 1tsp oil on it . cover with lid.

- fry on low flame.
-if you want you can fry on second side also.

-serve it with any chutney or sauce.

Tips:

- if you like soft dosa , fry on medium to high flame.

- if you like crispy one fry on low to high  flame 

-if you like onions, you can spread them also. For this follow onion dosa instructions.
-if you want to add chili, grind it along with bottle guard.
-if you dont have urad dal dosa batter readily, then soak urad dal and rice 1/4 and 1/2 cup respectively and grind along with bottleguard. But I prefer urad dal dosa batter.

Ridge Guard Dosa

As grams and vegs. both being  healthy , no need to tell the importance of this dosa. As theridge guard is little sweetish, dosa also tastes little bit sweet. So children really like this. Use fermented dosa batter.

          Take Urad Dal Batter, and ridge guard. If you like hot and sweet tanginess then add one green or red chili. If you are fan of onion, enjoy the dosa  spreading chopped onions.
          

           For better dosa just look my post "Tips for Dosa".

Ingredients:

uraddal batter                - 1cup
ridge guard                    -2cups

salt              

oil

water

Procedure:

-make ridgeguard into fine paste  without adding water.The paste should be without pieces.

- now mix with urad dal batter and salt thoroughly. If needed  add little water.
- heat the frying (dosa pan or flat pan) pan.

- on low flame pour one spoon of batter and spread it as thin as possible .

-spred 1tsp oil on it . cover with lid.

- fry on low flame.
-if you want you can fry on second side also.

-serve it with any chutney or sauce.

Tips:

- if you like soft dosa , fry on medium to high flame.

- if you like crispy one fry on low to high  flame 

-if you like onions, you can add them also. For this follow onion dosa instructions.
-if you want to add chili, grind it along with ridge guard.
-if you dont have urad dal dosa batter readily, then soak urad dal and rice 1/4 and 1/2 cup respectively and grind along with ridgeguard. But I prefer urad dal dosa batter.

Dosa-Upma

Those who like dosas also likes various combinations with it. One such beautiful combination is dosa-upma. Really a fantastic one.

For making dosa please follow the post urad dal dosa.  For upma see the instructions below.

Ingredients:

urad dal batter   
upma

Upma:

Ingredients:

- suji rava                    1 cup
- onion                         1 big
- chillies                       1-2
- ginger                         1/2 inch piece
- salt
- turmeric powder
- water                         3cups

TEMPERING

- 1 tbsp oil
- cashew nuts(opt)
- 1 tsp channa dal
- 1 tsp split urad dal
- 1/4 tsp mustard seeds
- 1/4 tsp jeera
- 3 curry leaves

PROCEDURE

- take a pan and fry suji rava without oil on low flame till it changes   its colour slightly.
- chopp onion, cut other vegetables into small pieces and keep them aside separately.Smash the ginger piece with pestle or rolling pin.
-take oil in a deep pan and heat it. Add  cashew, channa dal, urad dal, mustard seeds, jeera, one by one. Fry them till the urad dal turns into light yellow colour. Now add curryleaves.  Add cut chillies and fry till they turn into pale.  Add turmeric powder, onions and ginger.
-now add 3 cups of water and salt and boil on high flame.
- when boiling check the water taste. If the water is not salty, add little more. Lower the flame and add rava slowly  with continuous stirring. Avoid lumps.  Now put the lid and turn off the flame and wait for 5 more min. 
-ready to use.

Dosa Procedure:

-as per the instructions in urad dal dosa, spread the dosa batter.
- spread 1 tsp of oil and cover it. 
- when it turns into golden brown, spread 1-2 tbsp of upma on it.     Fold to half. Fry on both sides for a while.
- serve with any chutney and sambar.

Tips:

- for different taste sprinkle any type of karapoddi on the spreaded upma.
- you can spread wheat rava upma also. just substitute suji rava with wheat rava and cut 1 cup of water. 

Pesarattu-Upma Dosa

Those who like pesarattu also likes various combinations with pesarattu. One such beautiful combination is upma-pesarattu. Really a fantastic one.

For making pesarattu please follow the post pesarattu.  For upma see the instructions below.

Ingredients:

green gram batter   
upma

Upma:

Ingredients:

- suji rava                    1 cup
- onion                         1 big
- chillies                       1-2
- ginger                         1/2 inch piece
- salt
- turmeric powder
- water                         3cups

TEMPERING

- 1 tbsp oil
- cashew nuts(opt)
- 1 tsp channa dal
- 1 tsp split urad dal
- 1/4 tsp mustard seeds
- 1/4 tsp jeera
- 3 curry leaves

PROCEDURE

- take a pan and fry suji rava without oil on low flame till it changes   its colour slightly.
- chopp onion, cut other vegetables into small pieces and keep them aside separately.Smash the ginger piece with pestle or rolling pin.
-take oil in a deep pan and heat it. Add  cashew, channa dal, urad dal, mustard seeds, jeera, one by one. Fry them till the urad dal turns into light yellow colour. Now add curryleaves.  Add cut chillies and fry till they turn into pale.  Add turmeric powder, onions and ginger.
-now add 3 cups of water and salt and boil on high flame.
- when boiling check the water taste. If the water is not salty, add little more. Lower the flame and add rava slowly  with continuous stirring. Avoid lumps.  Now put the lid and turn off the flame and wait for 5 more min. 
-ready to use.

Dosa Procedure:

-as per the instructions in pesarattu, spread the dosa batter.
- spread 1 tsp of oil and cover it. 
- when it turns into golden brown, spread 1-2 tbsp of upma on it.     Fold to half. Fry on both sides for a while.
- serve with ginger chutney.

Corn Dosa

Black gram and Corn both being a healthy food, no need to tell the importance of this dosa. As the corn tastes sweet, dosa also tastes little bit sweet. So children really like this. Use only fresh (not dried) corn. Depending upon your interest for sweetness and availability, you can use any corn. No need to wait for fermentation.

          Take Urad Dal Batter, and corn kenels. If you like hot and sweet tanginess then add one green or red chili. If you are fan of onion, enjoy the dosa  spreading chopped onions.
          

           For better dosa just look my post "Tips for Dosa".

Ingredients:

uraddal batter                - 1cup
corn kenels                    -2cups

salt              

oil

water

Procedure:

- grind the kenels in a grinder into fine paste by adding little water slowly .The paste should not be too loose without particles.

- now mix with urad dal batter and salt thoroughly  adding little water as required.
- heat the frying (dosa pan or flat pan) pan.

- on low flame pour one spoon of batter and spread it as thin as possible .

-spred 1tsp oil on it . cover with lid.

- fry on low flame till it turns golden brown.
-if you want you can fry on second side also.

-serve it with any chutney or sauce.

Tips:

- if you like soft dosa , fry on medium to high flame.

- if you like crispy one fry on low to high  flame 

-if you like onions, you can add them also. For this follow onion dosa instructions.
-if you want to add chili, grind it along with kennels.
-if you dont have urad dal dosa batter readily, then soak urad dal and rice 1/4 and 1/2 cup respectively and grind along with kenels. But I prefer urad dal dosa batter.

Karam Dosa

You have dosa batter, but doesnt have time to make chutney. Dont worry. Its time for karam dosa.
       
           Prepare batter as mentioned in Urad Dal Dosa.Take any type of Karapodi. If you dont have karapodi, mix red chili powder and salt in 2:1 and use it. If you like chatt masala, dont hesitate to sprinkle it. Its time for experiment. Have fun. 

             
             For different types of karapodi browse the posts labeled karapodi.
             For better dosa just look my post "Tips for Dosa".

Ingredients:

uraddal  batter
karapodi
salt              

oil

water

Procedure:

- take dosa batter
- heat the frying (dosa pan or flat pan) pan.

- on low flame pour one spoon of batter and spread it as thin as possible .
- sprinkle karapodi as per the hottness you like.
-spread 1tsp oil on it . cover with lid.

- fry on low flame till it turns golden brown.
- no need to fry on second side.
- fold it to half .

- ready to eat with any chutney

Tips:

- if you like soft dosa , fry on low to medium  flame.

- if you like crispy one fry on low flame.

Mixed Veg Dosa

With the  urad dal dosa batter we can make so many  types of dosas. If you add vegs, more tasty and healthy. Try it with any chutney or pickle.
       
           Prepare batter as mentioned in Urad Dal Dosa.  For each dosa one medium size onion needed. On dosa you can spread as much chopped vegs as you like. you can add chillies, coriander leaves and jeera also for different taste. 

          
             For better dosa just look my post "Tips for Dosa".

Ingredients:

uraddal  batter
onions
carrot
beetroot
cabbage
capsicum
tomato
coriander leaves
curry leaves
chili
salt              

oil

water

Procedure:

- take dosa batter
- finely chop vegs and mix all vegs along with chopped leaves, jeera and pinch of salt.

- heat the frying (dosa pan or flat pan) pan.

- on low flame pour one spoon of batter and spread it as thin as possible .
- spread some chopped vegs.
-spread 1tsp oil on it . cover with lid.

- fry on low flame till it turns golden brown.
- no need to fry on second side.
- fold it to half .

- ready to eat with any chutney

Tips:

- if you like soft dosa , fry on low to medium  flame.

- if you like crispy one fry on low flame.

Adai Dosa

We can prepare dosa with many type of ingredients. Though urad dal dosas are famous we can make other ingredients dosa for variation in taste. Adai dosa is so healthy one as we use 4 types of dals. No need to wait for fermentation.

          Soak the grams and rice for 4-6 hours.  If you have fennugreek  seeds soak along with rice. If you had cooked rice add it or rice flakes along with rice while grinding. For dosa use BPT rice or dosa rice.
          

           For better dosa just look my post "Tips for Dosa".

Ingredients:

uraddal                           - 1/2cup
moongdal                       - 1/2cup
tuardal                            - 1/2cup
channadal                       - 1/2 cup

rice                                 -2cups

cooked rice/rice flakes   -1tbsp (opt)
fennugreek seeds           -1tsp(opt)

salt              

oil

water

Procedure:

- soak rice + fennugreek seeds, and 4 types of dal seperately . 

- now grind rice along with cooked rice in a wet grinder preferably into fine paste by adding little water slowly .The paste should not be too loose.
- now grind dals into fine paste adding little water.
- mix both rice, dal pastes, salt and water as required and use it.  If left over is there you can store in fridge and  use   for 2days. 

- the consistency of the batter must be so loose as for any  type of dosa.

- heat the frying (dosa pan or flat pan) pan.

- on low flame pour one spoon of batter and spread it as thin as possible .

-spred 1tsp oil on it . cover with lid.

- fry on low flame till it turns golden brown.
-if you want you can fry on second side also.

-serve it with any chutney.

Tips:

- if you like soft dosa , fry on medium to high flame.

- if you like crispy one fry on low to high  flame 

- if you are grinding in wet grinder, after crushing the rice you can add  dals and grind together into fine paste.
-dont prefer split urad dal ,because foam doesnt come nicely.
-if you like onions, you can add them also. For this follow onion dosa instructions.
-if you are having urad dal dosa batter readily, then soak rest of the 3 dals. No need to soak rice or other ingredient. Grind the 3 dals and add to 3 cups of urad batter. Your adai dosa batter is ready.

Onion Dosa

With the  urad dal dosa batter we can make so many  types of dosas. Those who like onions have to try onion dosa dosa. Very easy and healthy one. Try it with any chutney or pickle.
       
           Prepare batter as mentioned in urad dal dosa.  For each dosa one medium size onion needed. On dosa you can spread as much onion as you like. you can add chillies, chopped corriander leaves and jeera also for different taste. 

          
           For better dosa just look my post "Tips for Dosa".

Ingredients:

uraddal  batter
onions
salt              

oil

water

Procedure:

- take dosa batter
- finely chop onions

- heat the frying (dosa pan or flat pan) pan.

- on low flame pour one spoon of batter and spread it as thin as possible .
- spread some chopped onions
-spread 1tsp oil on it . cover with lid.

- fry on low flame till it turns golden brown.
- no need to fry on second side.
- fold it to half .

- ready to eat with any chutney

Tips:

- if you like soft dosa , fry on low to medium  flame.

- if you like crispy one fry on low flame 

Egg Dosa

With the urad dal dosa batter we can make so many other types of dosas. One who likes egg, certainly like egg dosa. Very easy and healthy one. No need of chutney or pickle. If you like onion you can spread chopped onions also.
       
           Prepare batter as mentioned in urad dal dosa.  For each dosa one egg needed. On dosa you can sprinkle karapoddi or chilli powder+salt or you can eat with sauce.  

          
           For urad dal batter look my post "Urad dal Dosa."
           For better dosa  look my post "Tips for Dosa".

Ingredients:

uraddal batter
eggs
red chilli powder
salt              

oil

water

Procedure:

- take dosa batter
- in a bowl mix red chilli powder and salt (1:1)

- heat the frying (dosa pan or flat pan) pan.

- on low flame pour one spoon of batter and spread it as thin as possible .
- now break an egg on it and spread with the spoon
- sprinkle some chilli powder on it

-spread 1tsp oil on it . cover with lid.

- fry on low flame till it turns golden brown.
- turn it and fry on second side also just as for omlet

- ready to eat.

Urad Dal Dosa

Generally dosa means urad dal dosa.  There is no South Indian who doesnt like urad dal dosa. once we learn how to make it , with that batter we can make so many other types of dosas. So to prepare batter for 4 persons for 4days use 250 gms of urad dal .
       
          My mother prefer split, skinned urad dal. But removing its skin is time taking process. So nowadays we prefer polished (without skin) whole urad dal.  Dont prefer split one,Because foam doesnt come nicely.

           

          Soak the gram for 6 to 7 hours.  Soak rice for 7 to 8 hours.  If you have fennugreek  seeds soak along with rice. If you had cooked rice add it or rice flakes along with rice while grinding. For dosa use BPT rice or dosa rice.

          
           For better dosa visit my post "Tips for Dosa".

Ingredients:

uraddal                          - 1cup

rice                                 -2cups

cooked rice/rice flakes   -1tbsp (opt)
fennugreek seeds           -1tsp(opt)

salt              

oil

water

Procedure:

- soak rice + fennugreek seeds, and urad dal   seperately . 

- now grind rice along with cooked rice in a grinder preferably   into fine paste by adding little water slowly .The paste should not be too loose.
- now grind urad dal into fine paste adding little water.
- mix both rice and urad dal pastes and let it ferment over night.
-next day add salt and water as required and use it..  If left over is there you can store in fridge and  use   for a weak  either for plain dose or any other type of dosa. 

- the consistency of the batter must be so loose as for any  type of dosa.

- heat the frying (dosa pan or flat pan) pan.

- on low flame pour one spoon of batter and spread it as thin as possible .

-spread 1tsp oil on it . cover with lid.

- fry on low flame till it turns golden brown.
-if you want you can fry on second side also.

-serve it with any chutney.

Tips:

- if you like soft dosa , fry on medium to high flame.

- if you like crispy one fry on low to high  flame 

- if you are grinding in wet grinder, after crushing the rice you can add urad dal and grind together into fine paste.
-grind batter little thick as you can use it for different types of tiffins and more over it doesnt turn sour fast.
-you can preserve it in fridge for 7 to 10 days. But in between you have to use(mix) it,to avoid layer formation which you have to remove.

Tips for Dosa

Most of the South Indians like dosa, preferably urad dal dosa. There are so many combinations of dosas. Those who like south Indian food also like to prepare dosa.

Whatever dosa it is , there are some general tips. Hope they will help you for tasty and fine dosa.

Tips:

- wash dal thoroughly and then soak
-  soak dal so much that nail has to go inside.
- grind the dal into fine paste adding water slowly . the batter must be looked as foam.
- for crispy dosa soak rice along with dal . the rice quantity change as per the dosa type.
- if you have cooked rice add 1tbsp for 1 cup dal while grinding dal.
- if you doesnt have cooked rice add 1 tbsp rice flakes.(attukulu).
- for golden brown soak 1/4 tsp fennugreek seeds along with dal.
- the batter consistency must be spoon flowing thickness.
- for spreading the batter, the spoon base must be as flat as possible. you can also use small bowl  having flat base.
- heat the dosa pan before spreading dosa, but the pan shouldnt be over heated as the batter stick to it  and not possible to spread thinly.
- always spread oil after spreading the batter,
- if you cover the dosa with the lid no need to turn the dosa for frying. one side frying is sufficient.
- for crispy dosa fry on low to high flame and for soft on medium to high flame. At the same time the batter must  also be loser for soft dosa than for crispy.
- take a small onion and cut 1/4 horizontally on top side. when you heat the pan for first dosa add 2 drops of oil and spread it with onion. After every dosa wipe the pan with onion and then spread the batter so that dosa wont stick to the pan.
-eat dosa with onion chuttney, or ginger chutney or cococnut chutney or tomato chutney.
-for better combination have  potato curry or karapoddi or sambar.
-for various dosas and chutneys read my various posts.

Greengram Dosa (pesarattu)

If you are familiar with South Indian food no need to describe pesarattu  or moongdal dosa or greengram dosa. Some use skinned split dal, some polished (skin removed) split.  But I prefer whole, skinned gram that to spouts.

           

             If you planned it one day before you soak the gram for 4 to 6 hours and make spouts.  If you planned it few hours before just soak them. If there is no time to soak , no problem you can manage. the only thing is you have to take 1/2 quantity of dal more.

            Moongdal black doesnt taste much as green one.

     

           As my children remove chillies, jeera and ginger , i grind them along with dal. But in general we chopp chillies, onions and ginger finely ,mix them along with jeera and spread them on dosa. 

Ingredients:

moongdal   - 1cup

rice             -1tbsp

cooked rice-1tbsp (opt)

chillies        -1

jeera            -1tsp

ginger         -1/2 inch.

onion           -2 big

salt              

oil

water

Procedure:

- soak rice for 2 to 4 hours if possible. 

- now grind moongdal  and all other ingredients except onion, oil and water, into fine paste by adding water slowly .

- the consistency of the batter must be so loose as for any  type of dosa.

- heat the frying (dosa pan or flat pan) pan.

- on low flame pour one spoon of batter and spread it as thin as possible .

- spread few (1/2 onion) onions and 1tsp oil on it . cover with lid.

- fry on low flame till it turns golden brown.

-serve it with ginger chutney.

Tips:

- if you like soft dosa , fry on medium heat.

- if you like crispy one fry on low flame 

- for more tips for  dosa  please read the post on "Tips for Dosa"
-fresh batter tastes better. if left over is there store in fridge.