Dosa Recipes / Dosa Varieties

I had announced the Dosa Month @ RedChillies in the month of March, and during that month I had posted only Dosa (Indian savory  pancakes)recipes. To us Dosa +chutney is comfort, go to food and we love Dosas of any type. I did not get the opportunity to post all the Dosas recipes that I had planned for this event. Being the ardent Dosa lover, I am pretty sure I will be doing another Dosa month soon, so please stay tuned for that.

OK, now for the roundup. Sorry for the delay in posting the roundup. Of course there are excuses but nothing out of the ordinary. While I would have loved to elaborate and say that I was busy with work, or taking care of home, the kid or that I was preparing for a marathon was vacationing in the Bahamas. But no, it is an earthly and simple excuse.  

dosa varieties dosa recipes

While I am fine posting a regular recipe post, I am too lazy to post an event roundup. There I said it and I feel much better. First I need to copy the link, hyperlink them, compile them, categorize them, and format them. Phew! It is way too much work. Hats off to the bloggers to do this on a regular basis.

Thanks to all the fellow food bloggers who loved the idea and participated in the event. I appreciate your enthusiasm and the contributions. All the contributions by bloggers have been linked and their names mentioned.

Anyway, back to the Dosa recipes. While compiling the recipes that I had posted for the event, I thought why not compile and include my older Dosa recipes as well? After all they belong to the Dosa category and also it is a great help and easy to find if all the recipes are in one place.

Without any further ado here are the Dosa recipes and I have categorized them accordingly. Hope you enjoy them!

Soaking Grinding and Fermenting

 Soaking and Grinding (no fermenting) 


Instant Dosas 


Instant Rotti/bhakri varieties (variation of Dosas) 



Carrot Kosambari/ Carrot Lentil Salad

Kosambari is a traditional salad in Karnataka. It is prepared during major festivals, auspicious occasions, and marriages and even offered as ‘prasada’ in temples. This is also called as Koshimbir in Konkani and Maharashtra and is very easy to prepare.

Kosambari does not involve any cooking, it is basically a mix of soaked lentils and vegetable of choice (cucumber or carrot or both) with right seasoning.  It is healthy, high in protein and also has a cooling effect on the body. This is one salad, we love to have during summers.

I have already posted the Cucumber Kosambari recipe here. The procedure is exactly the same, but this has grated carrots instead of chopped cucumber.

Off this goes to the talented Desi Soccer Mom who is hosting MLLA -34 at her blog. This event is a brain child of Susan at “The Well Seasoned Cook”.


  • 1/3  cup moong daal
  • 2-3 carrots peeled (grated finely)
  • 2-3 green chillies (slit)
  • Salt to taste
  • Juice of 1 lemon
  • ¼ cup shredded coconut 


  • Oil
  • 1/2 tsp mustard seeds
  • Asafetida (a pinch)
  • 2-3 red chillies broken
  • 2-3 Curry leaves


  • Wash the moong daal in enough water and soak it for about 1-2 hours. After that drain the water completely.
  • Add the grated carrot, cut green chillies, lemon juice, coconut, salt and mix well.
  • Now prepare the seasoning (tadka) of oil, mustard seeds, curry leaves, red chillies, and asafetida and pour this over the lentil, carrot mixture. Mix again.

This serves as a great accompaniment with rasam/sambhar rice 

Easy Coconut Rice Recipe, South Indian style

coconut rice
In India coconut is one of the most common offerings to God.  Since is considered ‘sreshtha’ (superior) and auspicious it is offered as a way of prayer. It is first de-husked, broken along with the shell and then offered. After that the coconut is treated as part of prasadam and is consumed by making variety of eatables. 

Being a Konkani, coconut is a part of our everyday food. The morning ritual starts by breaking a coconut offering it to God and making some preparations out of it. There are lots of recipes sweet, savory and curries that use coconut. In our family Coconut rice is usually prepared during festivals along with array of other delicious preparations. My ma-in-law uses coconut oil for this rice and that adds a distinct taste to the rice. 

This is easy to prepare and gets done in no time at all (especially if you have shredded coconut on hand). You can prepare this dish if you have left over rice as well.


  • 1 cup of raw rice (cooked so that the grains are separate, I do not use Basmati for this).
  • ¾ cup shredded coconut (add more or less depending on taste) [use fresh rather than frozen]
  • 2 tsp urad daal/ split black gram
  • 2-3 dried red chillies (broken into 3 pieces)
  • Asafetida a pinch
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • Few cashews
  • Oil (preferably coconut oil)
  • 1 Tbsp chopped coriander/cilantro (optional)
  • salt to taste


  • Cook the rice separately so that the grains are separated and fluffy. Take a big plate and spread out the cooked rice, sprinkle salt and little oil onto it.
  • Take a big pan and heat oil (preferably coconut, else use any oil) and add the mustard seeds. After they splutter add the urad daal, asafetida, cashews, broken red chillies, curry leaves and cook until the urad daal turns light brown.
  • Add the shredded coconut to this and stir for 2-3 minutes until it gets the toasted aroma.
  • Finally add the cooked rice and mix for another2-3 minutes. Mix with wooden spatula so that the rice does not get broken. Add the chopped coriander and check for seasonings and serve hot.