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 prepare the regular dosa, but along with that try other variations as well; after all there is no dearth of the varieties.
The other day I was going through my list of to-try Dosa recipes and it was a pretty long list. This comes as no surprise as there variations of dosas as there are lentils, beans, whole grain, vegetables and also their combination.
I was thinking of a good way to post these recipes; of course I could have stuck to the usual and post them randomly. But somewhere along I got the idea of posting Dosa recipes for the month. Needless to say I liked the second idea better and decided to implement it.
So folks announcing the Dosa Month here at Redchillies and that means through out the month of March, I will be posting only Dosa related recipes.
These Dosa recipes will include
- Recipes tried from various blogs
- Sweet Dosa
- Vegatable Dosas
- Instant Dosas (no fermenting required)
- Dosas with beans/lentils
No I will not be posting every day, but I will try to keep up with the pace which I usually do and post 7-9 recipes a month.
Readers/ Food Bloggers are welcome to join me and post Dosa recipes on their blog and link it to me here. Hope to see you join me and share your wonderful creations. I am really excited to do this, so wish me luck folks!
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 mango pickle.
- 1 cup Semiya/ vermicelli ( I used roasted vermicelli)
- ½ cup Rice flour
- 1 cup yogurt/ curd
- 1 green chilli finely chopped
- 2- 3 Curry leaves (chopped)
- 1 Tbsp Coriander leaves
- Salt – to taste
- (Chopped onions + grated carrots )optional
- In a bowl add the yogurt and thin it out with ½ cup water. Stir and add salt, curry leaves, green chillies and coriander leaves.
- Add the vermicelli and rice flour and mix thoroughly. It might be difficult to mix with the vermicelli, but mix it in intervals.
- The batter at this point might not be thick. Keep the mixture aside for 30 minutes and now the yogurt gets absorbed by the vermicelli and becomes thick.
- Heat a tava and pour a laddle full of the batter in the center. Using the back of the ladle spread from center in form of circle. This dosa will be thick compared to the regular urad dosa. (Add chopped onion and grated carrot in the middle)
- Spread some oil around the dosa and at the center. After the dosa has cooked, flip it over and cook on the other side.
- Serve hot with some chutney or pickle.
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 the South. But for many of my friends and colleagues from the North it is the opposite. So without much talk here is the recipe for Plain Dosa and Chutney.
Ingredients for Dosa
- 1 cup urad daal
- 2 cups rice
- 1/3 cup chana daal
- 1 tsp methi seeds/fenugreek
- Handful of poha/aval/avalakki/beaten rice (thick or thin is fine)
- Soak the urad daal, rice, chana daal, methi in sufficient water overnight.
- When you are ready to grind the next day soak the poha in little water (until it puffs up) and keep it aside.
- In a blender/grinder grind the soaked rice, daals, methi and the poha with little water to a paste consistency.
- The consistency of the batter should not be too thick or thin. Add more water if necessary to ease the grinding process.
- Transfer the batter to a container and let it sit aside to ferment. It takes at least 8-10 hours in summer and about 24 hours in winter.
- When ready to make the dosas, take the batter out and add water, salt as necessary and mix thoroughly.
- Heat the iron griddle or non-stick tava on medium-high heat. Sprinkle some water on the tava.
- Now pour a ladle of batter in the centre, spread with the back of the ladle to form a big circle.
- Pour a tsp. of ghee or oil over and around it. Let it cook for a minute until the bottom part has lightly browned.
- Turn with a spatula when crisp and flip onto the other side. Let it cook for another 30 secs.
- Take the dosa out and serve hot. Continue making dosas similar way with the remaining batter.
Ingredients for Raw Mango chutney:
- 1 cup shredded coconut (fresh or frozen)
- 3-4 green chillies
- ¼ cup raw mango cut into chunks (skin peeled) [substitute with 1 tbsp tamarind paste]
- Salt to taste
- 1 tsp Mustard seeds
- 3-4 Curry leaves
- Asafetida (hing) a pinch
- 2-3 red chillies broken into an inch
- 1 tsp oil
- First grind the shredded coconut along with green chillies, and salt without adding any water.
- Then add the raw mango chunks and grind again (without water).
- After it has blended add sufficient water and grind again. Do not grind for a long time as it will become sweet. Transfer to a bowl.
- For tadka heat oil in a small pan, add mustard seeds, curry leaves, red chillies and asafetida, and mix well. Pour this over the chutney and close this with lid immediately. Mix before serving.
Serve this along with ho Dosas!