Dosa is a perennial favorite, a star of all the seasons and a choice of young and old alike. It’s a savory pancake, usually made of lentil and rice and is a staple food in South India. Typically they are crisp and golden brown on the outside and soft and fluffy on the inside. It is usually served for breakfast along with chutney and hot sambhar. Having grown up in the South of India (Bangalore), these crepes are a part of our lives. So much so that Dosa is a comfort and a go to food for us. I mostly…
- Breakfast/ Brunch /Tiffin Varieties
- Dosa Varieties
- Easy Vegetarian Recipes
- Kid Friendly Recipes
- Low Fat Recipes
Semiya/ Vermicelli Dosa
I am so used to using Semiya/Vermecelli in either Yogurt Semiya or Vermecelli Kheer and the usual Semiya Upma that the idea of making Semiya Dosa intrigued me. I learnt this Dosa recipe from a colleague of mine at work who had got this for her lunch. I loved the variation of using vermicelli in Dosa and got the recipe from her. I tried this last week and the kiddo loved it as well along with ketchup. If you want to make it kid friendly then reduce the quantity of green chillies in the recipe. We loved it along with…
- Breakfast/ Brunch /Tiffin Varieties
- Dosa Varieties
- Easy Vegetarian Recipes
- Kid Friendly Recipes
- Low Fat Recipes
- Pickles /Chutney / Masala Powders
- Vegan Recipes
Chutney and Plain Dosa Recipe
In our house Dosa chutney or Idli chutney gets transformed from a breakfast ritual to a Friday Dinner ritual. If it is Idli one week, then it is Dosa the other week. I soak the daal and rice Thursday morning while leaving for work and grind it in the night. So by Friday evening the batter has ample time to ferment. This is the recipe I follow for dosa with good results. Here are some more recipes for Idli and Dosa. I know Plain Dosa and chutney is an easy recipe for many of us, especially for the people from…