1/30/2015

DOSAVARIETIES

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Vimala'sKitchen
DOSAVARIETIES

VARITIESOFDOSAS
DOSAS
afoodplazainHyderabadhasrecentlyintroduced104differentvarietiesof
Dosa.Theyhavealreadypatented27ofthem.
Abrilliantblendofflavours,colours,seasoning,nutritionalbalance,
fragrance,taste,andvisualappeal,thesespecialDosasboastofan
innovativevarietyoffillings.

CONTENTS

1)Masaladosa
Plaindosa
PEASmasaladosa
2)Greengramdosa(pesarattu)
PesarattuwithUpma
Onionpesarattu(special)
Pesarattumasaladosa
B)Mungdal&uraddaldosa
3)Rawadosa
Rawamasaladosa
Mysoredosa
4)Mysoremasaladosa
5)Oniondosa
Onionmasaladosa
6)Instantdosa
7)Vegetabledosa
8)Pohadosa
9)Maizedosa
10)Utappam
11)Paperdosa
Papermasaladosa
12)Dibbarotte(thickdosa)
13)Besandosa
b)ALLPURPOSEDOSA
14)Adai(mixedlentils)
15)Corndosa
16)attadosa(wholewheatflour)
17)Spinachdosa
18)Coconutdosa
19)Blackgram&semolinadosa
Paperdosa_2
20)Tomatodosa
21)Soyadosa
22)Mixedlentilsdosa

MysoreMasalaDosa
ForDosabatter:

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DOSAVARIETIES
1/2cupUraddal
1/2cupTuvar(arhar)dal
1/2cupChanadal
4cupsRice
Salttotaste
FortheMasala:
3cupsboiledandslightlymashedPotatoes
2cupschoppedOnions
1/2cupBoiledPeas
34finelychoppedGreenChillies
1/4inchpieceofGinger(finelyminced)
2clovesofGarlic(crushedfinely)
3tbsp.OliveOil
1tsp.Mustardseeds
1pinchAsafoetida
45CurryLeaves
Salttotaste
1tsp.Turmericpowder
1tsp.Cuminpowder
ChoppedCoriander
1/2cupgratedfreshCoconut
FortheChutney:
2cupsfreshgratedCoconut
3/4cupchoppedGreenChillies
1cuproastedBengalGram(daalia)
810CurryLeaves
LemonJuice
Salttotaste
Method:
FortheDosaMix:
Soakthericefor810hrs.Combine&soakthedalforabout2hrs.Grindthedalina
blenderaddingenoughwatertomakeasmoothmixture.Followthesamefortherice.Mixin
thesaltandsetasidethemixtureinawarmplace.Allowtorisefor1618hrs.
FortheMasala:
Heattheoilandaddmustardseeds.Allowthemustardseedstopopandaddthecurryleaves
andasafoetida.Addtheonionsandfryuntilclear.
Stirintheginger,garlicandgreenchillies.Addthepotatoes,peasandtherestofthe
ingredientsandstirwell.
FortheChutney:
Grindthecoconut,chillies,curryleavesanddaaliainablender.Addenoughwatertoforma
smoothconsistency.Mixinthelemonjuiceandsalt.
MakingtheDosa:
Heatagriddle/nonstickpan.
Usealadletopourthemixtureontothepanandspreadouttoformathinroundpancake.
Cookfortwominutes.
Spreadbutterevenlyoverthelayer.Flipoverandrepeatthesame.
Spreadalayerofthechutney.
Topwiththemasalaandfoldintoanenvelope.Removefrompanandservehotwithcoconut
chutneyandsambhAR.(Takenfromaresturantbookrecipes)

SPRINGDOSA

Cabbage1/4kg
BellPepper1
Tomatoes3small
Greenchilies3
Gratedcoconut1/2cup
Redchilipowder2tsp
salt
oil
Butter.
Method:
Chopgreenchilliesfinely.
Chopcabbage,bellpepper,Maketomatoesintopulp.
Heatoilinapotandaddcabbage,andbellpepper.
stircookfor5minutes.
Mixtomatopulp,greenchilies,gratedcoconut,redchilipowderandsalt.Mixwellandstir
for2minutesandremove.
Makeplaindosaandspreadthevegetableinthecenterandrollthedosaandservewarm.
MasalaDosa

Rawboiledrice11/2cup
Huskedblackgram1/2cup
cookedrice11/2tbsp

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DOSAVARIETIES
pressedrice(poha)tbsp
Fenugreekseeds1/2tsp
salt
Method:
Washthedal,rawriceandmethiseeds.
Soaktheminwateralongwithpohaandcookedriceforatleastanhour.Grindtoasmooth
paste.
Coverandkeepasideforatleastfivehours.
Addsalttotasteandmixwell.
Thisbattercanbeusedasbasicbatterforpreparingmasaladosa,sadadosa,onionuttappam,
Mysoremasaladosa,springdosa,etc.
Thebatterisenoughtomakeaboutfourtosixdosas.
Useastainlesssteelcuptopourthedosabatterontothetawa.
DosaFilling
onions1/4kg
greenchillies6
choppedcorianderleaves
potatoes34
ghee41/2tbsp
mustardseeds1/2tsp
curryleaves
Turmericpowder
salttotaste
gratedcoconut
juiceof1lemon
1tspmustardseeds
Method:
Formasalacurry:
Choptheonions,greenchilliesandcorianderleavesfine.
Boil,peelandmashthepotatoes.
Heatgheeandseasonwithmustardseeds.
Whentheysplutter,addcurryleavesandchoppedgreenchillies.Addthechoppedonionsand
frytillgoldenbrown.
Addthemashedpotatoes,turmericpowderandsalt.
Stirwell.Removefromheatandsprinklelimejuiceover.Mixwell.
Formasaladosa:
Heatadosapan,Greaseitwithalittleghee.
Pourdosabatteroverdosapaninacircularshape.
Putonetbsp.gheeoverthedosa.Placepreparedmasalacurryoverthedosaandspreadwell.
Cooktilldone.
Gentlyfoldthedosaoverintoacylindricalshape.
Servewithsambharandchutney.
2.Moongdaldosa(pesarattu):

Needwholegreenmoongdal1cup,ginger2,greenchilli4,salt,garlic3flakes,1cupwater
(justaddifnecessary)
Soakdalovernight.THISSHOULDBEUSEDIMMEDIETLYAFTERGRINDINGITCANNOTSTAYMORETHAN!
DAY(THEREMAININGBATTERSHOULDBESPAREDINTHEFRIDGE).
Grinddalnicelyalongwithaboveingredients.Thebattershouldbethickerthannormaldosa.
Heatthenonstickpantake1laddlebatter&spreadimmedietlytoathindosa(asmuchthin
asyoucan).Donotpouroilfirst,useoilafterspreadingdosaitneedsmoreoilthan
normaldosas.
Servehotwithcoconutchutney.Roastonlyoneside.
AfterspreadingdosaonTAWA(PAN)place2tbspoffinelychoppedonions(redwillbevery
tasty),choppedgreenchillies,gingerbits&corianderbits.
Itishighlynutritious&fiberrichfood,evenyoucanuseitasasidedishwithplainwarm
rice.
DOSA2

Riceflour11/2cups
Allpurposeflour11/2cups
plainyoghurt2tbsp
ghee,melted1tbsp

Method

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DOSAVARIETIES

Mixthericeflourwiththeflour.
Addyoghurt,gheeandenoughwatertomakeathickbatter.Coverandkeepaside
for8hours/overnight,atroomtemperaturetogetfermentation.
Makedosasasnormalway.

filleddosa
30gghee
1/4teaspoonmustardseeds
1mediumonion,finelychopped
250gpotatoes,boiled,cooled,peeledanddiced
1/4teaspoonturmeric
1/4teaspoonchillipowder
Method
Heatthegheeandfrythemustardseedsfor1minute.
Addtheonionandsauteuntiltender.
Addpotatoes,turmericandchilli,sautefor2minutesoruntildry.Put
aspoonfulofthismixtureineachdosa,rolluplikeapancakeandserve.

CoconutChutney

Desiccatedcoconut/Freshgratedcoconut1cup
freshginger
freshchillies5chopped
crushed
garlicfresh
lemonjuice
Method
Blendeverything(exceptlemon)toathickpaste,addlemonjuicefinally..

MOONGDAL&URADDALDOSA(GREENGRAM&BLACKGRAM)
Blackgram(UradDhal)1Cup
Moongdhal(greengram)1Cup
Salt
Oil
Soakbothlentilsseparately.
Grindthemtogethertoasmoothbatter.
Addabout2tspsalt.Noneedoffermentation.
Thesecanbemadewithfreshbatter.
Makethickdosasandpouroilaround(1tsp),flipitandroastittogolden.
Servewithcoconutchutney!
Suggestion:Chopgreenchillies,onion(redwillbefine),freshcoriander,gingerintotinybits.
Sautein1tspoilfor1minute.
Sprinkle&presslightlyoverdosawhenyouspreadthebatter.

3.SEMOLINA(Rawa)dosa:
Itisacombinationof1cupsemolina,
2cupsriceflour,
1cupPlainflour,
salt.
Cuminseeds
Chopgreenchillies,ginger,1onion,6cashewnuts&coconutbits,corianderleaves,
cumminseeds.!cupsourcurd(yoghurt),2cupswater(canbeaddedlittlemoreifneeded).
Mixallofthemtoafinebatter&whipbriskly.
Allowtostayforatleast1hour.
Heatpan&justsweepwithlittleoilusingwithapieceofclothorkitchenpaper.
Nowspreaddosaveryverythin,pouroilaroundit.sprinklewithonionifyouneedmore.
RoasttillitgetscrispybrownonONLYoneside&servehot.
Ifyouneedwithmorequantitywithrawadolikethis..

Semolina2cups
Riceflour1cups
salttotaste
Plainflour1cup
Besan(gramflour)2tsp
Cuminseeds
gingercrush
Freshcoriander
Yoghurt2cups
water1cups
Oil/ghee/butter

Method:Mixeverythingtoadosaconsistancy.Keepitovernightor34hours.
Whipthebattertogetfluffy.Itshouldbelittlethinbatter.
Addonepinchbakingsoda.
Makedosaasmuchasthinyoucan.(spreadfromupside,notlikepaperdosa).Spread2tspghee
aroundit.

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DOSAVARIETIES
Dosashouldgetholes.Spreadifyoudesiregreenchillichopping&onion,freshchopped
coriander.
Roastonlyonesidewithlid,foldit&servewithcoconutchutneyorsambar!!
4.Mysoremasaladosa:Samebatterasnormaldosa,butaddingextrawithlittlechanna
dal&1tbspsemolina.

5.OniondosaSameingredientsasmasaladosa,butonlytoppingischoppedonion&green
chilli,ginger.
Servehotwithcoconutchutney.
6.Instantdosa:
1cupplainflour
2cupsriceflour,
1tsp,besan(optional),
salttotaste,
choppedgreenchilli,
1smallonion(chopped).
curryleavescup,1cupsourcurd(yoghurt)
Method:
Mixeverythingabovetoafinebatter.Allowtostayforfewminutes.
Brushthehotpan&pour1laddleofbatter,spreaditlittlethickerthanmasaladosa,pour
oilaround
Androastitbothsides&servewithanypickle.
7.Vegetabledosa.:
It is a mixture of all vegetables topping over dosa (plainurad dal). Cabbage(chopped),onion,
greenchilli,ginger, greted carrot, coriander,boiled&choppedpotato&little salt, curry masala.

8.Pohadosa(atukuladosa):
Calledas"poha",flattenrice","riceflakes"etc..
Itisamixtureofriceflakes&littlewheatflour(vetemjol).
Soak1cup.riceflakesfor1hour,grindalongwithwheatflour(1tbsp),salttoafine
batter.
Makedosasimmedietelylittlethickerthannormaldosaandroastitbothsides.
Ifyouneedspicyaddchilli&onionchoppedbits.
Noneedofanychutney.

9.Maizedosa:
Jonnapindi(javarkiatta):1cup,
cupwheatflour,
1tbspriceflour,
salt
Makeabatterwithabove3flours.Whipasmuchasyoucan.Makethemlitterthickerthan
masaladosa.
Addchillies&onion,cumminfortaste.Roastthembothsidesaddingwithoilarounddosa.

Itisabatterofnormaldosa(1:3blackgram(nopeeluraddal)andrice)&shouldbetasted
sour(ifyougrindthebattertoday,forutappamdayaftertomorrowwillbegoodtomake).
Addchoppedonion,choppedgreenchilli,gingerbits&corianderleaves,separately.NOT
DIRECTLYTOTHEBATTER.Pourdosabatterfirst,thenspreadallchoppedthingsoverit,
presswiththeladdle&pouroilarounddosa.After2minutes,turnitsoftlytotheother
side&roastitfor1moreminute&servewithfreshcoconutchutney.

Spinachdosa
Bengalgramflour1cup
chapathiflour1cup(wheat)
Finelychoppedspinach1cup
choppedoninon2
choppedgreenchillies4
Salt
Oil/gheeforcooking
Method:
Addalltheaboveandsaltandwatertomakeitintoadosabatterconsistency.
Preparedosaimmediately.
Servehotforgoodtaste.
Servethisdosawithbutter,idlipodi/hotchutney.
HotChutneyforthisdosa

Thesesmallonionsarecalledaspealonions,verytastyforthischutney.
Smallonions(pearlonions)8
garliccloves6
chillies45
Tamarindpulpmarblesized
Salt
Mehtod:
Fryonions,garlicandredchillies.
Blendthemalongwithwater(tbsp).
Maketemperingandaddtothisgroundpaste.
Boiltillthemoistureisdisapperes.
Canbestoredfor1week.

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DOSAVARIETIES

11paperdosa1

Itisamixtureofuraddal(blackgramwithoutpeel)1cup,3cupsofrice.
Soakthemseparatelyfor5hours&grindthemseparately.Soak1tspmethiseeds(fenurgeek)
inuraddal.

Finallymixtogether&grind3to4roundstoasmoothbatter.
Addsalt&keepthelidletitfermentfor1012hours.
Makedosaverythinwithstartingfromthecentre(asthinaspossible).
Wegetverycrispy.Servewithsambharorcoconutchutney.

ALLPURPOSEflourDOSA

GratedCoconut1Cup
GreenChillies5
Gingersmallbit

Salt
Oil/Ghee
MustardSeeds1tsp
CurryLeavesTwig
Maida21/2Cups

Method:
Grindtoacoarsemixturecoconut,greenchillies,Ginger,Salt,andrequiredwater.
Addallpurposeflourtothismixture.
Addneededwatertomakedosabatterwithoutanygranules.
Seasonitwithoil,Mustardseedsandcurryleaves.
Makedosagoldencrispyusingoil/gheeonbothsides.
12.Dibbarotte:(Thickdosa)
Itisacombinationofidlirawaanduraddal(blackgram).
Take1cupofuraddal(white),
2cupsofidlirawaorifyoucannotgetthat,mixgroundrice(youcangetinindien
stores)&salt.
Grindsoakeduraddal(atleastfor3hours)&addricerawaandgrindtwomorerounds.
Mixsaltandcummin.Letitstayfor3to4hoursunderthelid.Pour1tbspoil&Thenpour
dibbarottaverythickdosa (lookslikeidli).
Allowittocook&roastonthepanonalowflame.
Turntotheothersideafterdone.Letitgetgoldencrispybrown.
Eatimmedietlywithmangopickle.

13.Besandosa:
Itisacombinationofgramflour&alittlericeflour,salt&cumminseeds.Makeit
immedietly.Youcangetverythindosaslikeomlett.Ifyouwantwithvegdosa(little
fantasy).
14.Adai(dosaiwith4lentils):

Itisacombinationof4lentilsandrice.
1cupuraddal,
1cupchannadal,
cupmoongdal(pesarapappu),
1tbsptourdal(kandipappu).
2tsprice(corn)
salt,
greenchilli3,
ginger2,curryleaves,
coriander,
redchilli2,
coconut(fresh)1cup(gratedoptional).
Method:
Soakalllentils&rice.
Grindthemalltogethertoafinebatter(thick).
Addginger.Red&greenchillies&coconuttothebatterandgrindthemtoafinemixture.
Seethebatterconsistansy(itshouldbelikedibbarotte..thickbatter).Smearthenonstick
panand
Spreadonebigspoonbatter,pouroilaroundtheADAI.Letitcook(roast)alowflametill
itgets
Goldenbrown.
Roastitbothsides&pouroilontheothersidealso.Servewiththickcurds.

15.corndosa(butta):
Itwillbetastywithfreshseeds.
Deseedfromthecorns(2inno.)&grindittoafinepastealongwith2greenchillies.(no
needofaddingwater,)
Addsaltlater.Chop1onionfinely&addtothebatter.
Spreaddosafromthecentre&pouroilarounddosa.Letitroastonalowheat.Turnthe
othersideafterdone&roastit&servehot.
IFYOUCANOTSPREADDOSA:::ADDATBSPOFGRAMFLOURTOIT!.

16.Attadosa(godhumapindi):
Itisacombinationofatta(chapathiflour)1cupand1cupofriceflour
salt,chillipowderandcumminseeds,curryleaves.Mixbatterwell&roastdosaandeat
immediatly.

COCONUTDOSA
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DOSAVARIETIES

Rice1cup
Uraddal(blackgram)1/3cup
Coconutmilk2cups
Salttotaste
Poha(riceflakes)1tbsp
Oil/gheeForroasting

Method:
SoakseperatelyUraddal,ricewithpoha.
Addcoconutmilkandgrindthemtothicksmoothpaste.
Addsaltandpohaandaddwaterifrequired.
Keepasidefor45hours.
Makedosasandservehotwithcoconutchutney!

BLACKGRAM&SEMOLINADOSAS

Splitblackgram1Cup
Semolina2Cups
AsafoetidaWater2tbsp
Salt
Oil
Method:
SoakBlackgramforabout34hrsandgrindtoafinesmoothbatter.
Addsemolina,saltandAsafoetidawater.
MixProperly.
Placebatterforfermentationforabout67hours,thenaddRawawhenmakingdosas.
Heatthepanandpouraladlefullofbatter.Spreaditevenly.Pour1tspoilarounddosa,wait
tillitgetsgoldencrispybrown.
Thesearenotlikenormalthindosas,roastthembothsides.
Servehotwithcoconutchutneyorgingerchutney.

BLACKGRAM&ALLPURPOSEDOSA

Blackgram(uraddal)1cup(soakfor4hours)
Allpurposeflour21/2cups(sieved)
Salt
Oil/ghee/butterforroasting(cooking)
Method:Soakblackgramfor4nours,drain&grindtosmoothbatter.
Allowtofermentfor8hoursOrallowtostayitovernight.
Mixtheflour&salttogetherwithoutanylumps.
Thesearethindosasandmakethebatterfluffy(whisk)androastthembothsidesusing
ghee/butter/oil.
Servewithtomatochutneyorcoconutchutney!

PAPERDOSA2

Rice500gms
GreenGram125gms
Blackgram125gms
Allpurp[oseflourCup
RiceflourCup
Salt
Oil/butter/ghee

Mehtod:
soaktwodalsfor3hoursalongwithrice.
Grindthemtogethertoafine,smoothbatter.
Letitfermentforovernight.
Inanotherbowlmixallpurposeflour,riceflourandwaterandkeepaside.,
Thenextdaymixthetwobattersaddsalt,mixwaterifrequiredtomakeasmoothdosa
batter.
Usingghee/oilmakeverythindosas,(spreadfromthemiddle),roastononesideandfold
it,serveitwithsambar,coconutchutney!!

POLODOSA

Grateddrycoconut50gms
poppyseeds3tbsp
cashewnutpieces2tbsp
Raisin
powderedsugar3tbsp.

Almondgranules1tsp
pistachiogranulestsp
cardamompowder.
Method
Mixalltheingredients.Makeplaindosaandspreadthemasalaoveritandfold
itandserve

MysoreMasalaDosa

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DOSAVARIETIES
ForDosaMix:
1/2cupblackgram
1/2cupTuvar(arhar)dal
1/2cupbengalgram
4cupsRice
Salttotaste
FortheMasala:
3cupsboiledandslightlymashedPotatoes
2cupschoppedOnions
1/2cupBoiledPeas
34finelychoppedGreenChillies
1/4inchpieceofGinger(finelyminced)
2clovesofGarlic(crushedfinely)
3tbsp.OliveOil
1tsp.Mustardseeds
1pinchAsafoetida
45CurryLeaves
Salttotaste
1tsp.Turmericpowder
1tsp.Cuminpowder
ChoppedCoriander
1/2cupgratedfreshCoconut
FortheChutney:
2cupsfreshgratedCoconut
3/4cupchoppedGreenChillies
1cuproastedBengalGram(daalia)
810CurryLeaves
LemonJuice
Salttotaste
Method:
FortheDosaMix:
Soakthericefor810hrs.Combine&soakthedalforabout2hrs.Grindthedalina
blenderaddingenoughwatertomakeasmoothmixture.Followthesamefortherice.Mixin
thesaltandsetasidethemixtureinawarmplace.Allowtorisefor1618hrs.
FortheMasala:
Heattheoilandaddmustardseeds.Allowthemustardseedstopopandaddthecurryleaves
andasafoetida.Addtheonionsandfryuntilclear.
Stirintheginger,garlicandgreenchillies.Addthepotatoes,peasandtherestofthe
ingredientsandstirwell.
FortheChutney:
Grindthecoconut,chillies,curryleavesandinablender.Addenoughwatertoforma
smoothconsistency.Mixinthelemonjuiceandsalt.
Method:
Heatagriddle/nonstickpan.
Usealadletopourthemixtureontothepanandspreadouttoformathinroundpancake.
Cookfortwominutes.
Spreadbutterevenlyoverthelayer.Flipoverandrepeatthesame.
Spreadalayerofthechutney.
Topwiththemasalaandfoldintoanenvelope.Removefrompanandservehotwithcoconut
chutneyandsambhar.

MANCHURIADOSA

Fordosabatter:
Parboiledrawrice1/4kg
Black(husked)gram75gms
Salt
Bengalgram25gms
Methiseeds1/4tbsp
Formanchuriacurry:
Carrot1/4kg
Onionrings(ullikadalu)75gms
Garlic6pods
Salt
Ginger1cm
Soyasauce1tsp
Chillisaucetsp
Greenchilli6
Ajinamotolittle
Oil1/4cup
Cornflourtsp
Method:
Soakalllentils,rice,fenugreekseeds(methi)for34hours.
Grindthemtoafinebatter(asdosaconsistancy).
Keepasideforfermentation.
Meanwhilemakemanchuriacurry.
Chopthevegetablesandboilthem,drain.
Heatoilinaskillet,addgarlic,ginger&chillibits.add
cookedveggies,stirthemfor1minute.
Addsoya,chillisauce,ajinamoto.
Addone(1)cupwaterandboil.
Mixtspwater&cornflourtotheboilingmixture.
Whenitthickens,addcilantroleaves,onionrings,
Allowtocookuntilitgivesfineflavour.
Nowmakedosastogoldenbrownandservehotwithmanchuriacurry:

VEGETARIANPIZZAWITHCOTTAGECHEESE&rucolasalad
Instantpizzapacketfor4pizzas

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DOSAVARIETIES
Tomatosauce(Readymade)812tbsp
Onion1
Mushrooms8
yellowcapsicum1
Pizzacheese200gms
Rucosalad1packet
Cottagecheese500gms
Blackolivefruits8
Method:Starttheoven.at250c
Mixthepizzadough.
Pressthepizzasdirectlyonthebakingsheet(paper).
Spreadoutthetomatosauceoverthem.
Peel&cuttheonionslices,placethemaroundpizzas.
Deseedcapsicumandmakeslices,andspreadevenlyonpizzas.
Sprinklethegratedcheeseproperly..
Bakeinthemiddlerowfor10minutes.
Spreadrucosalad6cottagecheeseandserve.
VERMICELLI/SEMIYAUTHAPPAM

Semiya/vermicelli1/2cup
Riceflour1cup
Choppedonion
Yoghurt1cup
Salt
Finelychopped34(aspertaste)
greenchilli

Marinatesemiya/vermicellifor22hoursintheyoghurt&mixallotherchoppedingredients
andsalt.
Addriceflourandmakeafinebatter.
Heatgriddleandpourasuthappam,ifyouneedmoreonion,chillibits(cutextra)spreadover
andlightlypresswithslottedspoon,pourtspoil/ghee
around,coverwithalidandcookuntilgoldenonlowflame.
Roastontheothersideandservewithcoconutchutney.

RAWAMASALADOSA(SEMOLINA)
1cup=100gmsismymeasurement.
SemolinaIcup
Riceflour1cup
Plainflourcup
Yoghurtcup
Salt
Blackpeppercrushedtsp
Cuminseeds1tsp
Water2or(maybelittlemore)
Salttotaste
Oil/Ghee/butterforrosting(cookin)dosa
Forcurrymasala:
Potatoes1/4kg
Oil12tbsp
salt
Crushedginger&garlic1tsp
Curryleaves1twig
Greenchillieschopped(5)
Turmericpinch

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DOSAVARIETIES
Onions2chopfinely
Tomatofinelychopped
Mustards1tsp
Choppedfreshcoriandercup
Currymasala1tsp
Methodforbatter:
Sieverice&flour,mixtogetheralongwithsemolina(suji).
Addcrushedpepper,salt,cumin.
Add2cupswater+yoghurttoitwithoutanylumps.
Allowtostayasidefor3045minutes.
Meanwhilemakepreparationformasala.
Masala:Boilpotatoes,peelandslightlymashthem.
Heatoil,addmustards,assoonastheysplutterdaddonion,curryleaves.onceonionturnsglazyadd
tomato,gingercrush,choppedgreenchillies,salt&turmeric.Simmer,withalid.
cookforawhile.
Addcurrymasala.Stirandwaituntilitleavesfineflavour.
Addmashedpotatoes,mixwell.
Checktheseasoningandaddlittleoilifneeds.
Stirandremove.Nowmasalaisready.
Batter.Checkthebatterandifneeds,addsomemorewater.
Thebattershouldbethinnerthannormal(uraddal)dosa!
Heatthegriddle(tawa),pour1tspghee/butter/oil,
Pour(fromtheendsofthegriddletothecenter)
clockwise,withoutspreadingwithladle,thedosacomeswith
holes(thatmeansthebatterisreadyfordosa),
pourtspghee/oil/butteraroundit.
Placetbspofpreparedmasalainthecenter,
coverwithatightlid.Letitcookfor1minute.
Checkdosagetsgoldenbrown(downside),
sprinklechoppedcorianderoverandfolditintotraiangleorrollasamat,servehotwith
freshcoconutchutney,sambarorgingerchutneyoronionchutney

ChutneysforDosas,Idlisandvadasetc..
GINGERCHUTNEY1
Gingerbits1tsp
Reddrychillies23
Greenchillies23
salt
Tamarindpulp(squeezed)2tsp
Jaggery/sugartsp
poppedchennadal(putana)2tsp
Fortempering:
Oil1tsp
Blackgram
Bengalgramtsp
Mustards1/4tsp
Asafoetidaoptional,pinch
Corianderleavestsp
Method:Grindeverythingcoarsely.
Heatoilandmaketemperingandpouroverchutney,donotmixit,coverwithlid.
Servewithtempering,itistastywithcrunchy
bengal&blackgramswhileeating.

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DOSAVARIETIES

CHILLIECHUTNEy
ChoppedRedChillies5
ChoppedGreenChillies5
WhiteVinegar1tbs
Limejuice1tbsp
Sugar1/2tsp
Limesliced1
Finelychoppedshallots2
Oil1tbs
Salt
Method:
Mixlimeandsalt,keep,letitstayfor30minutes.
Mixthechoppedchillieswithvinegar,stiritfor1/2secondanddrain.
Mixthechillies,lemonjuice,sugar,choppedshallotsandoil.
Addthesaltedlimeslicestothemixtureandmixit.

Oninonchutney:2

choppedonion2medium
gingerchoppedtsp
greenchilli23
cuminseedstsp
Brokenredchilli1
oil2tbsp
lemonjuice
salttotaste
Grindtheonions,greenchillies,andgingertoafinepastewithoutusinganywater.Pourthepaste/chutneyintoa
bowl.
Heattheoilinapanonmediumlevelforabout2minute(s)tillitishotenough.Addthecuminseeds.Letthem
splutterandthenaddtheredchillies.Frybrieflyandpouritonthechutney.
Addsaltandlemonjuicetothechutney.
GROUNDNUTSCHUTNEY3
Groundnutscup
freshcoconuttbsp
Greenchillies3
salt
Redchilli1
Tamarind1tsp
Corianderleaves1tsp
Oilfortempering
Mustards,brokenredchillies(2),blackgram,bengalgram(eachtsp),curryleaves.
Method:
Blendeverythingforchutneyingredientstosmoothpaste.
Heatoilinapanandaddalltemperingingredients,afterdonepouroverchutney,donotmix.
POPPEDBENGALGRAM/PUTANACHUTNEY4
CalledasChickpeas,putana/popedbengalgram.
Poppedbengalgram1cups
Freshgratedcoconut1cup
Greenchillies68
Dryredchilli12
tamarind1tsp

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DOSAVARIETIES
salttotaste
Fortempering:
Mustards,bitredchilli,blackgram&bengalgram(eachtsp),curryleaves(tbsp)
Method:Blendallingredientsforchutneyalongwith1cupwatertoasmoothpaste.
Heatoilandmaketempering,afterdoneadddirectlyintothechutney,donotmixit.
Freshcoconutchutney5
Freshcoconut2cups(grated)
salt
Greenchillies78
Corianderleavestsp
Milk1cup
Tempering:
Oil1tsp
Bengalgramtsp
Blackgramtsp
Onebitredchilli
Curryleaves(freshtwig
Method:
Removetheblackskinofthecoconut,grateitwell.
Blendthat,salt,milk,greenchilliestoafinesmoothpaste(likebajjibatter).
Heatoilandmaketemperingaddintochutney,donotmix.
TOMATOCHUTNEY6
Tomato2small
Onionbits1tsp
Greenchillies23
Tamarindlittle
Oil
Tempering:
Mustards,cumin,blackgram.
Heatoilandfrytheoniontopinkishbrown.,
addtomatoesandchillifryuntildone,
Remove,cool.
Grindroughly,andputthetempering.
ONIONCHUTNEY7

Onions
Big1no
Greenchillies
2
Red
Chillies(dry)2
mustardseeds
1tsp
Blackgram
2tsp
tamarinddry1smallpiece
salt
totaste
Jaggery1tsp
oil
1tbsp
Method:
ChoptheOnionscorasely.
Heatoil&add1tspofurad
dal,&chilliiesfryforaminute.
AddtheOnions&salt.
Frytillalltheingredientsgetsmixed&rawsmellisdisappeared.
coolit.
Addthetamarind,jaggery&grindittoafinepaste.

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DOSAVARIETIES
Maketheseasoningwiththe
othertspofuraddal,mustardseedsinatspofoil.
Pouroverchutney,donotmixit.COCONUT&PUTANACHUTNEY8
Freshcoconut1cup
Putana/Roastedbengalgram1cup
water2cups
Greenchillies78
Salt
Tamarind1tsp
Corianderleavestsp
Oilfortempering
Mustardstsp
Blackgram
Bengalgrameachtsp
reddrychillibroken2bits
Curryleaves
Turmericpinch
Method:
Mixallingredientsforchutneyandblendtheminablendertoasmoothbatter.
Removeintoabowl.
Heatoilandmakeseasoningwithgiveningredientsandpourdirectoverchutney,donotmixthem.
INSTANTPUTNACHUTNEY
wecanmakepowderwithputanaseedstoasmoothpowderandstoreinacontainer,canbeusedwheveryouneedfor
emergency!.Thisisveryeasytoprepareandtastytoo.
Putanapowder2cups
Yoghurt/thickcurd3cups
Salt
Redchillipowdertsp
Greenchillies3chopped
Crushedgingertsp
Oilforseasoning.
Mustards!tsp
Bengalgramtsp
Blackgramtsp
Freshcurryleaves1tbsp
Method:
Mixandbeatyoghurtwithputanapowder.
Addsalt,gingercrush,chillipowder,mixwell.
Heatoilandseasoningwell.
Pouritoverchutneyalongwithcurryleaves.
INSTANTGRAMFLOURCHUTNEY
Thisisreallyeverybodylikes,thisisinventedbymymotherinlaw.
Whenevershegetssuddenguests(doenthaveanyfreshcoconutinhandy),sheusedtomakethis!
Tryityoumaylikeit.
Gramfloursmallcup
Tamarindsqueezed1tbsp(canbereducedalso)
Redchillipowder2tsp
salt
Water2cups
Curryleavestbsp
Asafoetidapinch
Mustards

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DOSAVARIETIES
Blackgram
Bengalgram
Oil1tbsp
FreshcorianderForgarnishing
Method:
Dryroastflourfor2minutestoremovetherawsmell.cool.it
Mixflour,salt,tamarindsaltand1cupofwater.
Itshouldbelikedosabatterconsistancy.
Heatoilandmakeseasoningaddfinallycurryleaves.'
Pourimmediatelyintothechutneybatter.
Mixwellandgarnishwithchoppedleaves!
ROASTEDPEANUTS&ROASTEDBENGALGRAM(PUTANA)&FRESHCOCONUT
Thismethodalsosameasputanachutney!!
COCONUTCHUTNEY(2)FreshcoconutHalfpart
Garlic1(optional)
choppedonionoptional
choppedgingertsp
crushedpepper2tsp
Tamarindtsp
fewcurryleaves
oil2tbsp
mustardseeds,bengalgarm,redchilli,blackgram

CoconutChutney:
Grindtogethercoconut,garlic,ginger,pepper,saltandtamarind.
Themixtureshouldbefinelyground.
Thechutneycanbeaswateryornottoowateryasperyourliking.
Addoiltoasaucepan,addmustardonionandcurryleaf,whenitisdoneandaddtothecoconutchutney.
TOMATO&ONIONCHUTNEY
CurryLeaves

tbsp

Onionbits

1cup

Tomato

DriedRed
Chillies

Salt

Oil

2tbsp
3tbsp

Water
tempering:

mustards,oil(1tbsp),bengalgram,brokenredchilli,curry

leaves,cumin.

Method:
Heat oil and add the below vegetables and condiments except water and
sauteuntilitisbrown.
Grindthemixturebyaddingwater.

Maketemperingnadpouroverchutney,servewith
anydosa,vada,oridli.
SOYADOSA
soyagranules2cups
Boiledrice1cup
salt
Greengram(mung)1/4cup
Fenugreekseedstsp
Method:
Soaksoyagranules,boiledrice,greengram,fenugreekseedstogetherfor8hours.
Grindtoasmoothdosaconsistency.
Addsalt.Makethindosasasnormalway.Nofermentationneeded!
Canbestoredintherefregeratorfor57days.
COCONUTDOSA

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DOSAVARIETIES
Coconut1fresh
Rawrice250gms
Salt
Blackhuskedgram500gms
ginger
Greenchillies8
Cuminseeds11/2tsp
salt
Method:
soakblackgram&ricefor45hours.
Gratecoconutwithoutblack(brown)
part.
Grindtogetherinmixietoasmooth,softbatter.
Cutonionintocubes,
Chopchilliestothinslices.
Addthemtothebatter.
Makethickdosasandpouroilaround,coverandcooktogoldencrispybrown(bothsides).
Note:Ifyouwant"sourdosas",
allowthebattertostayovernight.

MINTCHUTNEY
mintleaves(fresh)1cup
tamarind/lemonmarblesize
Ginger1"
Onions2medium
reddrychillies6
Salt
Oil1/2tbsp
Gratedcoconut11/2cup
Method:
Heatoilandfryredchillies,onions,
CloseAd

ginger,tamarind,cocunut,pudinaleaves,
salttillitbecomesbrown.Coolalittle,then

Grindcoarselyinmixiewithlittlewater.
note:Ifyouneedusetempering.Goesexcellentwithdosas.

GROUNDNUTCHUTNEY
Peanuts/groundnuts100gms
Redchillies5
Cumin2pinches
jaggerylittle
salt

Garlic5
Freshcoriander
Oil

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Tempering.
Frypeanuts/groundnutstillbrownandtakeoutskin.
Addalltheotheringredientswiththepeanutsandgrindtoasmooth
paste.,add1cupofwater.
Heatoilandmaketempering,curryleavesandpouroverchutney.

servewithdosa/idli/vadaetc...

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DOSAVARIETIES

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