Dos a Varieties
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Transcript of Dos a Varieties
7/29/2019 Dos a Varieties
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1.Mysore Masala Dosa
For Dosa batter:
1/2 cup Urad dal
1/2 cup Tuvar (arhar) dal
1/2 cup Chana dal
4 cups Rice
Salt to taste
For the Masala:
3 cups boiled and slightly mashed Potatoes
2 cups chopped Onions
1/2 cup Boiled Peas
3-4 finely chopped Green Chillies
1/4 inch piece of Ginger (finely minced)
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2 cloves of Garlic (crushed finely)
3 tbsp. Olive Oil
1 tsp. Mustard seeds
1 pinch Asafoetida
4-5 Curry LeavesSalt to taste
1 tsp. Turmeric powder
1 tsp. Cumin powder
Chopped Coriander
1/2 cup grated fresh Coconut
For the Chutney:
2 cups fresh grated Coconut
3/4 cup chopped Green Chillies
1 cup roasted Bengal Gram (daalia)
8-10 Curry Leaves
Lemon Juice
Salt to taste
Method:
For the Dosa Mix:
Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs.
Grind the dal in a blender adding enough water to make a smooth
mixture. Follow the same for the rice. Mix in the salt and set aside the
mixture in a warm place. Allow to rise for 16-18 hrs.
For the Masala:
Heat the oil and add mustard seeds. Allow the mustard seeds to pop
and add the curry leaves and asafoetida. Add the onions and fry until
clear.
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Stir in the ginger, garlic and green chillies. Add the potatoes, peas and
the rest of the ingredients and stir well.
For the Chutney:
Grind the coconut, chillies, curry leaves and daalia in a blender. Addenough water to form a smooth consistency. Mix in the lemon juice
and salt.
Making the Dosa:
Heat a griddle/non stick pan.
Use a ladle to pour the mixture onto the pan and spread out to form a
thin round pancake. Cook for two minutes.Spread butter evenly over the layer. Flip over and repeat the same.
Spread a layer of the chutney.
Top with the masala and fold into an envelope. Remove from pan and
serve hot with coconut chutney and sambhAR.(Taken from a resturant
book recipes)
2.SPRING DOSA
Cabbage 1/4kg
BellPepper 1
Tomatoes 3 small
Green chilies 3
Grated coconut 1/2cup
Red chili powder 2tsp
salt
oil
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Butter.
Method:-
Chop green chillies finely.
Chop cabbage, bell pepper, Make tomatoes into pulp.
Heat oil in a pot and add cabbage, and bell pepper.
stircook for 5 minutes.
Mix tomato pulp, green chilies, grated coconut, red chili powder and
salt. Mix well and stir for 2 minutes and remove.
Make plain dosa and spread the vegetable in the center and roll the
dosa and serve warm.
Masala Dosa
Raw boiled rice 11/2cup
Husked blackgram 1/2cup
cooked rice 1 1/2tbsp
pressed rice (poha) tbsp
Fenugreek seeds 1/2tsp
salt
Method:
Wash the dal, raw rice and methi seeds.
Soak them in water along with poha and cooked rice for at least an
hour.Grind to a smooth paste.
Cover and keep aside for at least five hours.
Add salt to taste and mix well.
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This batter can be used as basic batter for preparing masala dosa,
sada dosa, onion uttappam, Mysore masala dosa, spring dosa, etc.
The batter is enough to make about four to six dosas.
Use a stainless steel cup to pour the dosa batter onto the tawa.
Dosa Filling
onions1/4kg
green chillies 6
choppedcoriander leaves
potatoes 3-4
ghee 4 1/2 tbsp
mustard seeds 1/2tsp
curry leaves
Turmeric powder
salt to taste
grated coconut
juice of 1 lemon
1 tspmustard seeds
Method:
For masala curry:
Chop the onions, green chillies and coriander leaves fine.
Boil, peel and mash the potatoes.
Heat ghee and season with mustard seeds.
When they splutter, add curry leaves and chopped green chillies. Add
the chopped onions and fry till golden brown.
Add the mashed potatoes, turmeric powder and salt.
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Stir well. Remove from heat and sprinkle lime juice over. Mix well.
For masala dosa:
Heat a dosa pan, Grease it with a little ghee.
Pour dosa batter over dosa pan in a circular shape.
Put one tbsp. ghee over the dosa. Place prepared masala curry over
the dosa and spread well.
Cook till done.
Gently fold the dosa over into a cylindrical shape.
Serve with sambhar and chutney.
2.Moongdal dosa(pesarattu):-
Need wholegreen moong dal-1cup, ginger-2, greenchilli-4, salt,
garlic- 3flakes, 1½ cup-water (just add if necessary)
Soak dal overnight. THIS SHOULD BE USED IMMEDIETLY AFTER
GRINDING;IT CAN NOT STAY MORE THAN ! DAY (THE REMAININGBATTER SHOULD BE SPARED IN THE FRIDGE).
Grind dal nicely along with above ingredients. The batter should be
thicker than normal dosa.
Heat the nonstick pan take 1 laddle batter & spread immedietly to a
thin dosa ( as much thin as you can). Do not pour oil first, use oil after
spreading dosa it needs more oil than normal dosas.
Serve hot with coconut chutney. Roast only one side.
After spreading dosa on TAWA (PAN) place 2 tbsp of finely choppedonions (red will be very tasty), chopped green chillies, ginger bits &
coriander bits.
It is highly nutritious&fiber rich food,even you can use it as a side
dish with plain warm rice.
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DOSA-2
Rice flour 11/2cupsAllpurpose flour 11/2cups
plain yoghurt 2tbsp
ghee, melted 1tbsp
Method
Mix the rice flour with the flour.
Add yoghurt, ghee and enough water to
make a thick batter. Cover and keep aside
for 8 hours / overnight, at room
temperature to get fermentation.
Make dosas as normal way.
filled dosa
30 g ghee
1/4 teaspoon mustard seeds
1 medium onion, finely chopped
250 g potatoes, boiled, cooled, peeled and
diced
1/4 teaspoon turmeric
1/4 teaspoon chilli powder
Method
Heat the ghee and fry the mustard seeds
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for 1 minute.
Add the onion and saute until tender.
Add potatoes, turmeric and chilli, saute
for 2 minutes or until dry. Put
a spoonful of this mixture in each dosa,
roll up like a pancake and serve.
Coconut Chutney
Desiccated coconut/Fresh gratedcoconut 1cup
fresh ginger
fresh chillies 5 chopped
crushed
garlicfresh
lemon juice
Method
Blend everything(except lemon) to a thick
paste,add lemon juice finally..
MOONGDAL&URADDAL DOSA(GREENGRAM&BLACKGRAM)
Blackgram(Urad Dhal) 1 Cup
Moong dhal (greengram) 1 ¼ Cup Salt
Oil
Soak both lentils separately.
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Grind them together to a smooth batter.
Add about 2tsp salt. No need of fermentation.
These can be made with fresh batter.
Make thick dosas and pour oil around(1tsp),flip it and roast it to
golden. Serve with coconut chutney!
Suggestion:-Chop greenchillies,onion(red will be fine),fresh
coriander,ginger into tiny bits.
Saute in 1tsp oil for 1 minute.
Sprinkle & press lightly over dosa when you spread the batter.
3.SEMOLINA(Rawa) dosa:- It is a combination of 1cup-semolina ,
2 cups rice flour,
1cup-Plain flour,
salt.
Cuminseeds
Chop green chillies, ginger, 1-onion, 6cashewnuts & coconut bits,
coriander leaves, cumminseeds. ! cup-sour curd (yoghurt) , 2cups-
water (can be added little more if needed).
Mix all of them to a fine batter & whip briskly.
Allow to stay for atleast 1 hour.
Heat pan & just sweep with little oil using with a piece of cloth or
kitchen paper.
Now spread dosa very very thin, pour oil around it. sprinkle with
onion if you need more.
Roast till it gets crispy brown on ONLY one side & serve hot.
If you need with more quantity with rawa do like this..
Semolina 2 cups
Rice flour 1½cups
salt to taste
Plain flour 1cup
Besan(gram flour) 2tsp
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Cumin seeds
ginger crush
Fresh coriander
Yoghurt 2 cups
water 1½ cups Oil/ghee/butter
Method:-Mix everything to a dosa consistancy.Keep it overnight or 3-
4 hours.
Whip the batter to get fluffy.It should be little thin batter.
Add one pinch baking soda.
Make dosa as much as thin you can.(spread from upside,not like paper
dosa).Spread 2tsp ghee around it. Dosa should get holes.Spread if you desire green chilli chopping
&onion,fresh chopped coriander.
Roast only one side with lid,fold it &serve with coconut chutney or
sambar!!
4.Mysore masala dosa:- Same batter as normal dosa, but adding extra
with little channa dal&1tbsp semolina.
5.Onion dosa;- Same ingredients as masala dosa, but only topping is
chopped onion & green chilli, ginger.
Serve hot with coconut chutney.
6.Instant dosa:-
1cup-plain flour
2½cups-riceflour,
1tsp, besan (optional),
salt to taste,
chopped green chilli,
1smallonion (chopped).
curry leaves- ½ cup, 1cup-sour curd (yoghurt) Method:-
Mix everything above to a fine batter. Allow to stay for few minutes.
Brush the hot pan & pour 1 laddle of batter, spread it little thicker
than masala dosa, pour oil around
And roast it both sides & serve with any pickle.
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7.Vegetable dosa.:-
It is a mixture of all vegetables topping over dosa (plain-urad dal).
Cabbage (chopped), onion, greenchilli, ginger, greted carrot,
coriander, boiled & chopped potato & little salt, curry masala.
8.Poha dosa(atukula dosa):
Called as "poha",flatten rice","riceflakes" etc..
It is a mixture of riceflakes & little wheat flour (vetemjol).
Soak 1cup. rice flakes for 1 hour, grind along with wheat flour (1tbsp),
salt to a fine batter.
Make dosas immedietely little thicker than normal dosa and roast it
both sides.
If you need spicy add chilli & onion chopped bits. No need of any chutney.
9.Maize dosa:-
Jonnapindi(javar ki atta):1 cup,
½cup-wheat flour,
1tbsp - rice flour,
salt
Make a batter with above 3 flours. Whip as much as you can. Make
them litter thicker than masala dosa.
Add chillies & onion, cummin for taste. Roast them both sides adding
with oil around dosa.
It is a batter of normaldosa (1:3 blackgram (no peel-uraddal) and rice)
& should be tasted sour (if you grind the batter today, for
utappamday-after tomorrow will be good to make).
Add chopped onion, chopped green chilli, ginger bits & corianderleaves, separately. -NOT DIRECTLY TO THE BATTER. Pour dosa
batter first, then spread all chopped things over it, press with the
laddle & pour oil around dosa. After 2 minutes, turn it softly to the
other side & roast it for 1 more minute & serve with fresh coconut
chutney.
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Spinach dosa
Bengalgram flour 1cup
chapathi flour 1cup(wheat)
Finely chopped spinach 1cup
chopped oninon 2
chopped green chillies 4
Salt
Oil/ghee for cooking
Method:-
Add all the above and salt and water to make it into a dosa batter
consistency.
Prepare dosa immediately.
Serve hot for good taste.
Serve this dosa with butter, idli podi /hot chutney.
Hot Chutney for this dosa
-------------------------
These small onions are called as peal onions,very tasty for this
chutney.
Small onions (pearl onions) 8
garlic cloves 6
chillies 4-5
Tamarind pulp ¼ marble sized
Salt
Mehtod:-
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Fry onions, garlic and red chillies.
Blend them along with water(tbsp).
Make tempering and add to this ground paste.
Boil till the moisture is disapperes.
Can be stored for 1 week.
11-paper dosa;-1
It is a mixture of urad dal (blackgram without peel) 1cup, 3cups of
rice.
Soak them separately for 5 hours & grind them separately. Soak 1 tsp
methi seeds (fenurgeek) in urad dal.
Finally mix together & grind 3 to 4 rounds to a smooth batter.
Add salt & keep the lid let it ferment for 10 12 hours.
Make dosa very thin with starting from the centre (as thin as
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possible).
We get very crispy. Serve with sambhar or coconut chutney.
ALLPURPOSE flour DOSA
Grated Coconut 1 Cup
Green Chillies 5
Ginger small bit
Salt
Oil / Ghee
Mustard Seeds 1 tsp
Curry Leaves Twig
Maida 21/2 Cups
Method:-
Grind to a coarse mixture coconut, green chillies, Ginger, Salt, and
required water.
Add allpurpose flour to this mixture.
Add needed water to make dosa batter without any granules.Season it with oil, Mustard seeds and curry leaves.
Make dosa golden crispy using oil/ghee on both sides.
12.Dibbarotte:- (Thick dosa)
It is a combination of idli rawa and urad dal (blackgram).
Take 1 cup of uraddal (white),
2cups of idli rawa or if you can not get that, mix ground rice (you can
get in indien stores) & salt.
Grind soaked urad dal ( atleast for 3 hours) & add rice rawa and grindtwo more rounds.
Mix salt and cummin. Let it stay for 3 to 4 hours under the lid. Pour 1
tbsp oil &Then pour dibbarotta very thick dosa (looks like idli).
Allow it to cook & roast on the pan on a low flame.
Turn to the other side after done. Let it get golden crispy brown.
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Eat immedietly with mango pickle.
13.Besan dosa:-
It is a combination of gramflour & a little rice flour, salt & cummin
seeds. Make it immedietly. You can get very thin dosas like omlett. Ifyou want with veg dosa(little fantasy).
14.Adai(dosai with 4 lentils):-
It is a combination of 4 lentils and rice.
1 cup-urad dal,
1cup-channadal,
½ cup moongdal (pesarapappu),
1 tbsp - tour dal (kandipappu).2 tsp rice (corn)
salt,
green chilli - 3,
ginger-2, curry leaves,
coriander,
red chilli-2,
coconut (fresh) -1cup (grated -optional).
Method:-
Soak all lentils & rice.
Grind them all together to a fine batter (thick).
Add ginger. Red & green chillies & coconut to the batter and grind
them to a fine mixture.
See the batter consistansy (it should be like dibbarotte..thick batter).
Smear the nonstick pan and
Spread one big spoon batter, pour oil around the ADAI. Let it cook
(roast) a low flame till it gets
Golden brown. Roast it both sides & pour oil on the other side also. Serve with thick
curds.
15.corn dosa (butta):-
It will be tasty with fresh seeds.
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Deseed from the corns (2 in no.) & grind it to a fine paste along with 2
green chillies. (no need of adding water,)
Add salt later. Chop 1 onion finely & add to the batter.
Spread dosa from the centre & pour oil around dosa. Let it roast on a
low heat. Turn the other side after done & roast it & serve hot. IF YOU CANOT SPREAD DOSA:::ADD ATBSP OF GRAM FLOUR TO
IT!.
16.Atta dosa(godhuma pindi) :
It is a combination of atta (chapathi flour) 1cup and 1 cup of rice flour
salt, chillipowder and cummin seeds, curry leaves. Mix batter well &
roast dosa and eat immediatly.
COCONUT DOSA
Rice 1cup
Urad dal(blackgram) 1/3 cup
Coconut milk 2cups
Salt to taste
Poha(riceflakes) 1tbsp
Oil/ghee For roasting
Method:-
Soak seperately Uraddal,rice with poha.
Add coconutmilk and grind them to thick smooth paste.
Add salt and poha and add water if required.
Keep aside for 4-5 hours.
Make dosas and serve hot with coconut chutney!
BLACKGRAM & SEMOLINA DOSAS
Split blackgram 1 Cup
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Semolina 2 Cups
Asafoetida Water 2tbsp
Salt
Oil
Method:
Soak Blackgram for about 3 -4 hrs and grind to a fine smooth batter.
Add semolina, salt and Asafoetida water.
Mix Properly.
Place batter for fermentation for about6-7hours, then add Rawa when
making dosas.
Heat the pan and pour a ladle full of batter. Spread it evenly.Pour 1tsp
oil around dosa,wait till it gets golden crispy brown. These are not like normal thin dosas, roast them both sides.
Serve hot with coconut chutney or ginger chutney.
BLACKGRAM & ALLPURPOSE DOSA
Blackgram(urad dal) 1cup(soak for 4 hours)
Allpurpose flour 21/2 cups(sieved)
Salt
Oil/ghee/butter for roasting(cooking)
Method:-Soak blackgram for 4 nours,drain & grind to smooth batter.
Allow to ferment for 8 hours Or allow tostay it overnight.
Mix the flour &salt to gether without any lumps.
These are thin dosas and make the batter fluffy(whisk) and roast them
both sides using ghee/butter/oil. Serve with tomato chutney or coconut chutney!
PAPER DOSA-2
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Rice 500gms
Green Gram 125gms
Blackgram 125gms
Allpurp[ose flour ½ Cup Riceflour ½ Cup
Salt
Oil/butter/ghee
Mehtod:-
soak two dals for 3 hours along with rice.
Grind them together to a fine,smooth batter.
Let it ferment for overnight.In another bowl mix allpurpose flour, rice flour and water and keep
aside.,
The next day mix the two batters add salt ,mix water if required to
make a smooth dosa batter.
Using ghee/oil make very thin dosas ,(spread from the middle),roast
on one side and fold it,serve it with sambar,coconut chutney!!
POLO DOSA
Grated dry coconut 50gms
poppy seeds 3tbsp
cashew nut pieces 2tb sp
Raisin
powdered sugar 3 tbsp.
Almond granules 1tsp
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pistachio granules tsp
cardamom powder.
Method
Mix all the ingredients. Make plain dosa and spread the
masala over it and fold it and serve
Mysore Masala Dosa
For Dosa Mix:
1/2 cup blackgram
1/2 cup Tuvar (arhar) dal
1/2 cup bengalgram
4 cups Rice
Salt to taste
For the Masala:
3 cups boiled and slightly mashed Potatoes
2 cups chopped Onions
1/2 cup Boiled Peas
3-4 finely chopped Green Chillies
1/4 inch piece of Ginger (finely minced)
2 cloves of Garlic (crushed finely)
3 tbsp. Olive Oil
1 tsp. Mustard seeds
1 pinch Asafoetida4-5 Curry Leaves
Salt to taste
1 tsp. Turmeric powder
1 tsp. Cumin powder
Chopped Coriander
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1/2 cup grated fresh Coconut
For the Chutney:
2 cups fresh grated Coconut3/4 cup chopped Green Chillies
1 cup roasted Bengal Gram (daalia)
8-10 Curry Leaves
Lemon Juice
Salt to taste
Method:
For the Dosa Mix:
Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs.
Grind the dal in a blender adding enough water to make a smooth
mixture. Follow the same for the rice. Mix in the salt and set aside the
mixture in a warm place. Allow to rise for 16-18 hrs.
For the Masala:
Heat the oil and add mustard seeds. Allow the mustard seeds to pop
and add the curry leaves and asafoetida. Add the onions and fry until
clear.
Stir in the ginger, garlic and green chillies. Add the potatoes, peas and
the rest of the ingredients and stir well.
For the Chutney:
Grind the coconut, chillies, curry leaves and in a blender. Add enough
water to form a smooth consistency. Mix in the lemon juice and salt.
Method:-
Heat a griddle/non stick pan.
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Use a ladle to pour the mixture onto the pan and spread out to form a
thin round pancake. Cook for two minutes.
Spread butter evenly over the layer. Flip over and repeat the same.
Spread a layer of the chutney.
Top with the masala and fold into an envelope. Remove from pan andserve hot with coconut chutney and sambhar.
MANCHURIA DOSA
For dosa batter:-
Parboiled raw rice 1/4 kg
Black(husked)gram 75gms Salt
Bengalgram 25gms
Methiseeds 1/4tbsp
For manchuriacurry:-
Carrot 1/4kg
Onionrings(ullikadalu) 75gms
Garlic 6pods
Salt
Ginger 1½cm
Soyasauce 1tsp
Chilli sauce ½tsp
Greenchilli 6
Ajinamoto little
Oil 1/4 cup
Cornflour ½tsp
Method:-
Soak all lentils,rice,fenugreekseeds(methi)for 3-4 hours. Grind them to a fine batter(as dosa consistancy).
Keep a side for fermentation.
Meanwhile make manchuria curry.
Chopthe vegetables and boil them,drain.
Heat oil in askillet,add garlic,ginger&chilli bits.add
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cooked veggies,stir them for 1 minute.
Add soya,chillisauce,ajinamoto.
Add one(1)cup water and boil.
Mix tsp water & cornflour to the boiling mixture.
When it thickens,add cilantro leaves,onion rings,Allowto cook untilit gives fine flavour.
Now make dosas to golden brown and serve hot with manchuria curry:
VEGETARIAN PIZZA WITH COTTAGE CHEESE &rucola salad
Instant pizza packet for 4 pizzas
Tomato sauce ( Readymade)8-12 tbsp
Onion 1
Mushrooms 8
yellow capsicum 1
Pizza cheese 200gms
Ruco salad 1 packet
Cottage cheese 500gms
Black olive fruits 8
Method:-Start the oven.at 250¤c
Mix the pizza dough.
Press the pizzas directly on the baking sheet(paper).
Spread out the tomato sauce over them.
Peel & cut the onion slices,place them around pizzas.
Deseed capsicum and make slices,and spread evenly on pizzas.
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Sprinkle the grated cheese properly..
Bake in the middle row for 10 minutes.
Spread ruco salad 6cottage cheese and serve.
VERMICELLI/SEMIYA UTHAPPAM
Semiya/vermicelli 1/2 cup
Riceflour 1 cup
Chopped onion
Yoghurt 1 cup
Salt
Finely chopped 3-4(as per taste)
greenchilli
Marinate semiya/vermicelli for 2-2½ hours in the yoghurt & mix all
other chopped ingredients and salt.
Add rice flour and make a fine batter.
Heat griddle and pour as uthappam,if you need more onion,chilli
bits(cut extra)spread over and lightly press with slotted spoon,pour
tsp oil/ghee
around,cover with a lid and cook until golden on low flame.
Roast on the other side and serve with coconut chutney.
RAWA MASALA DOSA(SEMOLINA)
1cup= 100gms is my measurement.
Semolina Icup
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Rice flour 1cup
Plain flour ½cup
Yoghurt ½cup
Salt
Blackpepper crushed½tsp
Cumin seeds 1tsp
Water 2 or(may belittlemore)
Saltto taste
Oil/Ghee/butter for rosting(cookin)dosa
For curry masala:-
Potatoes 1/4kg
Oil 1½-2tbsp
salt
Crushedginger&garlic 1tsp
Curryleaves 1twig
Greenchillies chopped(5)
Turmeric pinch
Onions 2chopfinely
Tomato finely chopped
Mustards 1 tsp
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Chopped fresh coriander ½cup
Curry masala 1tsp
Method for batter:-
Sieve rice&flour ,mix together alongwith semolina(suji).
Add crushed pepper,salt,cumin.
Add 2cups water+yoghurt to it without any lumps.
Allowto stay aside for 30-45 minutes.
Meanwhile make preparation for masala.
Masala:-Boil potatoes,peel and slightly mash them.
Heat oil,add mustards,assoon astheysplutterd add
onion,curryleaves.once onion turns glazy add tomato,ginger
crush,chopped green chillies,salt & turmeric.Simmer,with a lid.
cook for a while.
Add curry masala.Stir and wait until it leaves fineflavour.
Add mashed potatoes,mix well.
Check the seasoning andadd littleoil if needs.
Stir and remove.Nowmasala is ready.
Batter;.-Check the batter and if needs, add some more water.
The batter should be thinner than normal (uraddal)dosa!
Heat the griddle (tawa),pour 1 tsp ghee/butter/oil,
Pour (from the ends of the griddle to the center)
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clockwise,without spreading with ladle,the dosa comes with
holes(that means the batter is ready for dosa),
pour tsp ghee/oil/butter around it.
Place tbsp of prepared masala in the center,
cover with a tight lid.Let it cook for 1minute.
Check dosagets golden brown (down side),
sprinkle chopped corianderover and fold it into traiangle or roll as a
mat,servehot with fresh coconutchutney ,sambar or ginger chutney or
onion chutney
\\\
Chutneys for Dosas, Idlis and vadas etc..
GINGER CHUTNEY-1
Ginger bits 1½tsp
Reddry chillies 2-3
Greenchillies 2-3
salt
Tamarindpulp(squeezed) 2tsp
Jaggery/sugar ½tsp
poppedchenna dal(putana) 2tsp
Fortempering:
Oil 1tsp
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Blackgram
Bengal gram ½tsp
Mustards 1/4tsp
Asafoetida optional,pinch
Corianderleaves tsp
Method:-Grind everything coarsely.
Heat oil andmake tempering and pour over chutney,do notmix it,cover
with lid.
Serve with tempering,it is tasty with crunchy
bengal&blackgrams while eating.
CHILLIE CHUTNEy
Chopped Red Chillies 5
Chopped Green Chillies 5
White Vinegar 1tbs
Lime juice 1tbsp
Sugar 1/2tsp
Lime sliced 1
Finely chopped shallots 2
Oil 1tbs
Salt
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Method:
Mix lime and salt,keep,let it stay for 30 minutes.
Mix the chopped chillies with vinegar, stir it for 1/2second and drain.
Mix the chillies, lemon juice, sugar, chopped shallots and oil.
Add the salted lime slices to the mixture and mix it .
Oninon chutney:-2
chopped onion 2medium
ginger chopped tsp
green chilli 2-3cumin seeds tsp
Broken red chilli 1
oil 2 tbsp
lemon juice
salt to taste
Grind the onions, green chillies, and ginger to a fine paste without
using any water. Pour the paste / chutney into a bowl.
Heat the oil in a pan on medium level for about 2 minute(s) till it is
hot enough. Add the cumin seeds. Let them splutter and then add the
red chillies. Fry briefly and pour it on the chutney.
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Add salt and lemon juice to the chutney.
GROUNDNUTS CHUTNEY-3
Groundnuts ½cup
freshcoconut tbsp
Greenchillies 3
salt
Redchilli 1
Tamarind 1tsp
Coriander leaves 1tsp
Oil for tempering
Mustards,brokenredchillies(2),blackgram,bengalgram(each
½tsp),curryleaves.
Method:-
Blend everything for chutney ingredients to smooth paste.
Heat oil in a pan and add all tempering ingredients, after done pour
over chutney,do not mix.
POPPED BENGAL GRAM /PUTANA CHUTNEY-4
Called as Chickpeas,putana/ poped bengalgram.
Popped bengal gram 1cups
Freshgrated coconut 1cup
Greenchillies 6-8
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Dry redchilli 1-2
tamarind 1tsp
salt totaste
Fortempering:-
Mustards,bit redchilli,blackgram &bengal gram(each
½tsp),curryleaves(tbsp)
Method:-Blend all ingredients for chutney along with 1cup water to a
smooth paste.
Heat oil and make tempering,after done add directly into the
chutney,do not mix it.
Fresh coconut chutney -5
Freshcoconut 2cups(grated)
salt
Greenchillies 7-8
Corianderleaves tsp
Milk 1½cup
Tempering:-
Oil 1½tsp
Bengalgram ½tsp
Blackgram ½tsp
Onebitred chilli
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Curryleaves(fresh twig
Method:-
Remove the black skin of the coconut,grate it well.
Blend that,salt,milk,greenchillies to a fine smooth paste(like bajji
batter).
Heat oil and make tempering add into chutney,do not mix.
TOMATO CHUTNEY-6
Tomato 2small
Onionbits 1tsp
Greenchillies 2-3
Tamarind little
Oil
Tempering:-
Mustards,cumin,blackgram.
Heat oil and fry the onion to pinkish brown.,
add tomatoes and chilli fry until done,
Remove ,cool.
Grind roughly,and put the tempering.
ONION CHUTNEY-7
Onions
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Big 1 no
Green chillies
2
Red
Chillies(dry) 2mustard seeds
1 tsp
Blackgram
2 tsp
tamarind dry 1 small piece
salt
to taste
Jaggery 1 tsp oil
1 tbsp
Method :
Chop the Onions corasely.
Heat oil & add 1 tsp of urad
dal,&chilliies fry for a minute.
Add the Onions & salt.
Fry till all the ingredients gets mixed & raw smell is disappeared.
cool it.
Add the tamarind, jaggery& grind it to a fine paste .
Make the seasoning with the
other tsp of urad dal , mustard seeds in a tsp of oil.
Pour over chutney,do not mix it. COCONUT & PUTANA CHUTNEY -8
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Freshcoconut 1cup
Putana/Roasted bengalgram 1cup
water 2cups
Greenchillies 7-8
Salt
Tamarind 1tsp
Corianderleaves ½tsp
Oilfortempering
Mustards ½tsp
Blackgram
Bengalgram each½ tsp
red drychilli broken2bits
Curryleaves
Turmeric pinch
Method:-
Mix all ingredients for chutney and blend them in a blender to a
smooth batter.
Remove into a bowl.
Heatoil and make seasoning with given ingredients and pour direct
over chutney,do not mix them.
INSTANT PUTNACHUTNEY
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we can makepowderwith putana seedsto a smooth powder and store in
a container, can be used whever you need for emergency!.This isvery
easy to prepare and tasty too.
Putana powder 2 cups
Yoghurt /thick curd 3½ cups
Salt
Red chilli powder tsp
Green chillies 3chopped
Crushed ginger ½tsp
Oil for seasoning.
Mustards !tsp
Bengalgram tsp
Blackgram tsp
Fresh curry leaves 1tbsp
Method:-
Mix and beat yoghurt with putana powder.
Addsalt,ginger crush,chilli powder,mixwell.
Heat oil and seasoning well.
Pour it over chutney along with curryleaves.
INSTANT GRAMFLOUR CHUTNEY
This is really everybody likes,this is invented by my mother-in-law.
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Whenever she gets sudden guests (doent have any fresh coconut in
handy),she used to make this!
Try it you may like it.
Gramflour small cup
Tamarind squeezed 1tbsp(can bereduced also)
Red chillipowder 2tsp
salt
Water 2 cups
Curry leaves ½tbsp
Asafoetida pinch
Mustards
Blackgram
Bengalgram
Oil 1½tbsp
Fresh coriander For garnishing
Method:-
Dry roast flour for 2minutes to remove the raw smell.cool .it
Mix flour,salt,tamarind salt and 1 cup of water.
It should be like dosa batter consistancy.
Heat oil and make seasoning add finally curryleaves.'
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Pour immediately into the chutney batter.
Mixwellandgarnish with chopped leaves!
ROASTED PEANUTS &ROASTED BENGAL
GRAM(PUTANA)&FRESHCOCONUT
This method also same as putana chutney!!
COCONUT CHUTNEY(2) Fresh coconut Halfpart
Garlic 1(optional)
chopped onion optional
chopped ginger tsp
crushed pepper 2tsp
Tamarind ½tsp
few curry leaves
oil 2½tbsp
mustard seeds,bengal garm,redchilli,blackgram
Coconut Chutney:
Grind together coconut, garlic, ginger, pepper, salt and
tamarind.
The mixture should be finely ground.
The chutney can be as watery or not too watery as per
your liking.
Add oil to a sauce pan, add mustard onion and curry leaf,
when it is done and add to the coconut chutney.
TOMATO&ONION CHUTNEY
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Curry
Leavestbsp
Onion
bits 1cup
Tomato 1
Dried
Red
Chillies
8
Salt
Oil 2 tbsp
Water
3tbsp
tempering:-
mustards,oil(1tbsp),bengalgram,brokenredcleaves,cumin.
Method:-
Heat oil and add the below vegetables and condiments except
water and saute until it is brown.
Grind the mixture by adding water.
Make tempering nad pourover chutney,serve with
any dosa,vada,or idli.
SOYA DOSA
soya granules 2cups
Boiled rice 1cup
salt
Greengram (mung) 1/4cup
Fenugreek seeds tsp
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Method:-
Soak soya granules, boiled rice, greengram,fenugreek
seeds together for 8 hours.
Grind to a smooth dosa consistency.
Add salt. Make thin dosas as normal way.No fermentation
needed!
Can be stored in the refregerator for 5-7 days.
COCONUT DOSA
Coconut 1fresh
Raw rice 250gms
Salt
Black husked gram 500gms
ginger
Greenchillies 8
Cuminseeds 11/2tsp
salt
Method:-
soak blackgram & rice for 4-5 hours.
Grate coconut without black (brown)
part.
Grind together in mixie to a smooth,soft batter.
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Cut onion into cubes,
Chop chillies to thin slices.
Add them to the batter.
Make thick dosas and pour oil around,cover and cook to
golden crispy brown(both sides).
Note:-If you want "sour dosas",
allow the batter to stay overnight .
MINT CHUTNEY
mint leaves(fresh) 1cup
tamarind/lemon marblesize
Ginger 1"
Onions 2medium
reddrychillies 6
Salt
Oil 1/2 tbsp
Gratedcoconut 11/2cup
Method:-
Heat oil and fry red chillies, onions,
ginger, tamarind, cocunut, pudina leaves,
salt till it becomes brown.Cool a little,then
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Grind coarsely in mixie with little water.
note:-If you need use tempering.Goes excellent with dosas.
GROUNDNUT CHUTNEY
Peanuts/groundnuts 100gms
Redchillies 5
Cumin 2pinches
jaggery little
salt
Garlic 5
Freshcoriander
Oil
Tempering.
Fry peanuts/groundnuts till brown and takeout skin.
Add all the other ingredients with the peanuts and grind to a
smooth paste.,add 1cup of water.
Heat oil and make tempering,curryleaves and pourover chutney.
serve with dosa/idli/vada etc...