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Dosa Variety

Written By Sandhya Sharma on Friday, September 27, 2019 | Friday, September 27, 2019

                                   Dosa Variety


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In Dosa Variety, I am sharing today two different Dosa recipes, one is the South Indian Masala dosa and another is my innovative recipe of Vegetable cheese Dosa.
South Indian food is my favorite and I guess it is favorite of all. It is not only healthy but very very yummy. When we go to restaurant for South Indian food, it is not pocket friendly. But if we prepare it at home, not only it is hygienic but also pocket friendly, because we can prepare idly, Dosa and Uttapam with the same batter and so can enjoy variety of food in inexpensively.
For making batter, mainly three ingredients are required, rice, white lentil and fenugreek seeds.
You can use parmal rice, I like the aroma of Basmati rice, so I have used Basmati rice. 
So let us start the recipe step by step.


Recipe cuisine - Indian

Recipe course -Breakfast

Preparation time - 35 minutes

Servings - 6 to 7


Masala Dosa

Recipe ingredients for batter:
1 cup rice ( of your choice )
1/2 cup white lentil
3/4 teaspoon fenugreek seeds
salt to taste

Instruction for batter:
Clean the rice and white lentils. Wash and soak them in water separately for 4-5 hours. Soak the fenugreek seeds also in water.
After 5 hours, strain the water and make a smooth paste of rice and lentil separately by using little water. make the paste of fenugreek seeds also.
Now combine the three mixture in a bowl and mix well.
Cover it with a lid and keep overnight for fermentation if the weather is normal i.e neither cold nor hot.
In hot weather, it will get fermented in 2-3 hours.
In very cold regions, it may take more than overnight.
After fermentation, you can refrigerate it and use it whenever you wish to cook.


Recipe ingredients for stuffing:
400 gm potatoes
2 medium onions
1 green chili 4-5 curry leaves
1/2 teaspoon while lentil
1 tea spoon chickpea lentil ( soaked in water for 2-3 hours )
2 dry red chili ( kashmiri mirch )
pinch of Asafoetida
1 teaspoon lemon juice
1/2 teaspoon turmeric powder
2 tbsp refined oil
1/2 teaspoon mustard seeds
salt to taste
cilantro ( optional )

Recipe instructions:
Boil the potatoes for 1 whistle. let them cool. Peel the skin of potatoes and mash them roughly.
Slice the onions and chop the green chili and cilantro.
Now heat 2 tbsp refined oil in a non stick pan. Add mustard seeds, when they crackle, add  pinch of asafoetida, white lentils, dry red chili, curry leaves and saute for a minute.

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Add soaked chickpea lentil and saute for 2-3 minutes.
Add chopped green chili, sliced onions and cook on medium flame till they turn translucent.
Add turmeric powder and salt to taste and mix well.
Add mashed potatoes , saute, add lemon juice and cook on low flame for 2 minutes.
Garnish with cilantro.
Now add salt to taste to the dosa batter and mix well. Add some water for making it a flowing batter.
Heat a non stick dosa pan. My dosa pan coating was damaged, so I have used frying pan. For that reason, size of my Dosa is small.
You can make large dosa on a big dosa pan.
Keep the flame high, spread a ladle full batter on the dosa pan evenly.
Spread the stuffing of potato over it, turn the flame to medium and add few drops of refined oil from all the sides.
You will notice the edges of dosa becoming crispy.
Cover the stuffing by covering the dosa from both the sides as shown in the picture.
Prepare all the masala dosa in same manner.
Serve hot with Sambhar and chutney.

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Vegetable cheese dosa

Ingredients for stuffing:
2 big onions finely chopped
1 big tomato, pulp removed and finely chopped
2 medium capsicum, seeds removed and finely chopped
2 cups mozzarella cheese
1/2 teaspoon black pepper crushed
salt to taste
1/2 cup pizza sauce

Recipe instructions:
Mix the chopped vegetables and add salt to taste to them.
Add black pepper to the grated cheese.
Heat a dosa pan on high flame and spread the batter evenly.
Low down the flame. Apply pizza sauce evenly over the dosa.
Then spread the chopped vegetables evenly.
Finally spread the grated cheese.


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Now add few drops of refined oil from all the sides.
Raise the flame to medium and cover it with a lid for a while, so that cheese gets melted.
Roll the dosa from one end to the another end carefully with the help of a chimta as shown in the picture.
Delicious and healthy vegetable cheese dosa is ready.
Serve with coconut chutney and sambhar.

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Tips for making dosa

  • Add appropriate water for batter consistency.
 
 

 
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