Showing posts with label Dosa varieties. Show all posts
Showing posts with label Dosa varieties. Show all posts
Wheat flour dosa is popularly known as a fasting recipe. I was never a fan of Wheat Flour Dosas till I learn this recipe from my friend Maitri. Since then, Wheat Flour Dosa has become our family favourite breakfast. This is an instant dosa, and won't need any fermentation. 
Below is the recipe of Wheat Flour Dosa / Paper Dosa / Tellevu / Crepe:


Preparation time: 10 minutes
Difficulty level: Medium
Serves: 3

Ingredients:
  • Whole wheat flour - 1 1/2 cup
  • Sooji rava / Semolina - 1/3 cup
  • Green chillies - 1 or 2 (depending on spiciness)
  • Ginger - half inch
  • Cumin seeds - 1 tsp
  • Curry leaves - 5 to 6 leaves
  • Turmeric powder - 1/4 tsp
  • Hing / asafoetida - generous pinch 
  • Fresh grated coconut (or frozen) - 1/2 cup
  • Salt - 1 tsp or to taste
  • Water - to prepare the batter


Recipe Instructions:
  • Combine wheat flour and sooji rava in a mixing bowl. 
  • Blend coconut, green chillies, ginger, cumin seeds, curry leaves, turmeric powder and hing into a smooth paste. Add water as needed while blending.
  • Add this paste to the wheat flour - semolina mix and also add salt to taste. Mix everything well. 
  • Add water little by little and keep mixing it. Make it a thick batter without any lumps.
  • Take a ladle full of batter and spread it thinly on the hot tava. 
  • Cook it on medium flame till it turns a bit crispy. 
  • Serve hot dosa along with Coconut Chutney or your favourite side dish. 


Tips:
  • Adjust the wheat flour - sooji rava ratio as needed. The more sooji rava you add, more crispier the dosa will be.


Dosa is one of the most common breakfast item in South India. South Indian people are good at making varieties of dosas. In rural places like my native, they prepare dosas using different vegetables which are available locally. Colocasia Stems Dosa or Kesuvina Dantina Dose is one such dosas which will be prepared mainly after the rainy season has started when plenty of colocasia plants are grown in the backyard. Colocasia Dosa is the main dish for Gangashtami festival, which will be celebrated at my native place.
Here in Australia, sometimes we will get colocasia plants in the farmers markets. When we buy them, I would love to prepare my native style dishes using them. One of them is Colocasia Stems Dosa or Kesuvina Dantina Dose. Do try this sweet dosa and enjoy eating them with butter!


Time required: 15 minutes
Soaking/fermentation time: 4 - 5 hours
Difficulty level: Medium
Yield: 10 - 11 dosas

Ingredients:
  • Rice - 3 cups (1 cup = 110 gm)
  • Colocasia Stems chopped into medium size pieces - 7 to 8 cups
  • Jaggery - 1/2 cup or for sweetness
  • Salt to taste

Method:
  • Wash the rice and soak it in water for 2 - 3 hours.
  • Transfer the chopped Colocasia Stems into a vessel. Add salt and jaggery for taste and cook it covered on low flame till soft. Don't add any water, the water content in the Colocasia Stems will be sufficient to cook them.
  • Once the cooked mixture cools down, mix it with drained rice and grind them into fine paste. No need to add any water while making the batter coz the cooked mixture will be watery which helps to make a smooth batter.
  • Allow the batter to set for 1 - 2 hours before making dosas.
  • Heat the dosa pan. Pour a ladle full of batter and gently spread it into a semi-thick circle. Pour few drops of oil and cook it on both the sides.
  • Enjoy them hot with some butter on the top!  


ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

'Tellevu' is the signature dish of Havyakas. In rural parts of South India, Tellevu is the daily breakfast item in most of the Havyaka homes. Preparing such a thin dosa on the hot pan is an art. It needs some practice and lot of patience!
Different varieties of Tellevu can be prepared using different veggies. Mogekayi and cucumber are the main vegetables used for preparing Tellevu. During the season of Jack fruit, people love to prepare Raw Jack Fruit Tellevu. For this Tellevu, raw jack fruit flesh collected should be ground immediately and with that batter, Tellevu / Dosa should be prepared quickly. Since it requires lot of back end work, its convenient to prepare this Tellevu for the evening snacks.
I had this Tellevu ages back during my college days. This year, I was at native during the jack fruit season and got a chance to enjoy this delicious Tellevu. Mom prepared this Tellevu on a fine evening and the entire family enjoyed eating it. Honey and Coconut Chutney are the best combo with Raw Jack Fruit Tellevu.
I had posted regular 'Tellevu' recipe long back which contains the video of preparing Tellevu. Click here to see the Tellevu video recipe.


Time required: 2 hours
Serves: 5 - 6
Difficulty level: Difficult

Ingredients:
  • 1 medium sized raw jack fruit, fully grown
  • Water - as required
  • Salt to taste

Method:
  • Cut the raw jack fruit, separate the seeds and collect the flesh. 
  • Chop the jack fruit flesh finely. 
  • Grind it finely by adding salt to taste. While grinding, add water as required. Let the batter be thicker than regular dosa batter.
  • Heat the dosa pan on medium flame. Take a laddle full of batter, pour it on the hot pan and spread it thinly.
  • Cook the Tellevu on medium flame on one side till its crispy. 
  • Enjoy hot Tellevu along with Honey and Coconut Chutney!


Tips:
  • Use the prepared batter immediately. If kept for long time, Tellevu won't come out nice.
  • If the Tellevu is not coming out well some time say, half an hour after preparing the batter, try using it after grinding it again.
  • Not all the raw jack fruit are suitable for preparing this Tellevu. Thats why sometimes you may end up preparing slightly thicker dosa instead of thin ones. 
  • Mixie is not good for preparing batter for this Tellevu. Wet grinder or 'Oralu' (traditional Indian Mortar and Pestle) would be better for this purpose.  
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Finally my wish to prepare Paddu has come true! I didn't have a Paddu pan till recently and was telling hubby to buy the same for me. Last month, we had been to buy some vessels and hubby got a Paddu pan :) After that, I prepared Paddu so many times and every time, it was a success! 
If you have left - over set dosa batter, its damn easy to prepare Paddu. I have used the regular set dosa batter for preparing Paddu and add few more ingredients like onion, green chillies, etc. for this batter. Paddu goes well for breakfast, lunch box, as well as evening snacks.


Preparation time: 25 - 30 minutes
Servings: 5 - 6

Ingredients:
Set Dosa batter - (same quantity of ingredients as told for set dosa)
Finely chopped onion - 5
Finely chopped green chillies 6 - 7
Finely chopped curry leaves 15 - 20
Oil for frying


Method:
Prepare the batter in the same way as set dosa and keep it in a warm place for 7 - 8 hours for fermentation.
Add 1 spoon of sugar and salt to taste and mix well.
Then add finely chopped onion, green chillies and curry leaves and mix it nicely.
Heat the Paddu pan and fill each hole with 1 tsp of oil.
Fill the batter in every hole up-to 3/4th level using a table spoon. Leave a little space for the Paddu to puff up.
Once the base of the Paddu turns golden brown, turn it carefully and cook the other side also.
Serve hot Paddu along with Coconut chutney


Tips:
  • Left over dosa batter can be refrigerated and used to prepare Paddu for the same evening or next day morning. 
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Again, this is an old posting from my Kannada Blog. During winter time, I was searching for some dosa varieties which won't need fermentation. I just stopped by Rashmi's Blog and found this healthy and delicious Adai Dosa recipe. This has become one of our favorite dosa these days and I thought of sharing the same with you..
 

Preparation Time: 20 minutes
Soaking time: 4 - 5 hours or overnight

Ingredients:
Moong dal - 1 cup
Toor dal - 3/4 cup
Chana dal - 3/4 cup
Urad dal - 1/2 cup
Rice - 1 cup
Fenugreek seeds - 1 tbsp
Asafoetida - 1/4 tsp
Curry leaves - 1/4 cup
Ginger - 1 inch
Coriander leaves - 1/2 cup
Green chillies - 3
Salt to taste
Oil

Method:
Soak all the lentils, fenugreek seeds and rice for 4 - 5 hours or overnight.
Grind them with asafoetida, curry leaves, ginger, coriander leaves and green chillies and prepare the dosa batter.
Add salt to the batter and mix well.
Heat the dosa pan and pour 1 ladle full batter onto it. Spread the batter evenly using the ladle.
Apply few drops of oil and cook on both the sides.
Serve hot with Chutney of your choice.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

If you go to any Havyaka home in North Kanara, you will find a kind of paper like thin dosa for the breakfast. That is Tellevu! Tellevu is one of the special food of Havyakas. Preparing Tellevu is really an art; once the batter is poured onto the hot dosa pan, it should be spread very quickly. Else, the batter will get cooked and you can't spread it thinly. A waste credit card or a plastic playing card will be useful to spread the batter on the dosa pan. In my native, they will use the folded Banana leaf to spread the batter. But this is not going to be a better idea for people living in cities!
It was a long time ago I prepared Tellevu in our home. Last week, I prepared it for breakfast and was telling my husband that I will post this recipe on my blog. Suddenly, he gave an idea to shoot the tellevu preparation! Then, he came with the camera and took the video of the same. I was bit nervous coz for me, this was the first presentation :) But we thought that, video clip will be really helpful to give a proper idea of spreading the batter.. hope you like this new presentation :)


Preparation time: 20 minutes
Fermentation time: 7 - 8 hours
Soaking time: 4 - 5 hours
Servings: 2

Ingredients:
Rice - 1 1/2 cup
Urad dal - 1/4 cup
1 medium size cucumber
Fenugreek seeds - 1 spoon
Salt to taste
Sugar / jaggery - 1/2 spoon
Oil

Procedure:
Soak rice, urad dal and fenugreek seeds in water for 4 - 5 hours.
Peel the cucumber and chop them.
Grind the chopped cucumber along with soaked ingredients and prepare a fine dosa batter.
Water content in the cucumber will be sufficient to prepare the batter. If required, add little more water.
Keep the tellevu batter in a warm place for 7 - 8 hours or overnight.
Heat the dosa pan and apply very little oil. For preparing each dosa, you need to apply 2 - 3 drops of oil to avoid sticking it to the pan.
Add salt and sugar to the tellevu batter and mix well.
Take one ladle full of batter and pour it onto the hot dosa pan. Spread the batter quickly using the plastic card very thinly.
Once it is done, start from the edges and remove it off.
Serve the hot Tellevu with any kind of chutney or other side dish.

For Tellevu demo, check out the below video clip..



Tips:
  • For preparing the tellevu batter, you can also use yellow cucumber or zucchini instead of cucumber. If not using any of these veggies, just increase the quantity of urad dal to 1/2 cup instead of 1/4th cup.
  • If you like crispy Tellevu, you can roast it littlebit. If you want a smooth one, take it out little early.
  • For good results, keep the dosa pan covered with cold water for 8 - 10 hours before preparing any kind of dosa / Tellevu.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Set dosa is my all time favorite. Whenever some guests are coming to our home, I will be in a confusion about the food menu. Most of the times, I will prepare Set dosa for the breakfast. Its for the simple reason that, set dosa will come out nicely all the time. Totally, there be Zero risk if I opt for this dosa!
For set dosa to come out well, batter need to be kept in a warm place for fermentation. During winter time, fermentation will be bit difficult. What I do during such times is, I will cover the vessel with batter with one more slightly bigger vessel. This will help to maintain the warmth to some extent. If you have a microwave oven, you can heat it little-bit and keep the batter inside the oven for fermentation.
 

Preparation time: 30 minutes
Fermentation time: 7 - 8 hours
Soaking time: 5 - 6 hours
Servings: 3 - 4

Ingredients:
Rice - 3 cups
Urad dal - 1 cup
Fenugreek seeds - 1 tbsp
Flattened rice (Poha) or cooked rice - little less than 1/4th cup
Salt to taste
Sugar - 1 tbsp
Oil

Procedure:
Soak rice, urad dal and fenugreek seeds in water for 5 - 6 hours.
Grind the soaked ingredients along with flattened rice / cooked rice and prepare the dosa batter. You can use some water while grinding. 
Keep the batter in a warm place for 7 - 8 hours for fermentation.
Add salt and sugar to the batter and mix well.
Heat the dosa pan and apply little oil. Take a ladle full of batter and pour it on the pan. Spread it little-bit and prepare a thick dosa.
Add few drops of oil or ghee while cooking the dosa. 
Cook the dosa on both the sides and serve hot with Chutney.


Tips:
  • If you won't have sufficient time to soak the ingredients, you can soak them in hot water for around 3 hours.  
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

We always prefer some or the other kind of dosa for the daily breakfast. Sometimes, I prepare rotti or idli also, but most of the days, our day starts with dosa! Here, we get a vegetable called Zucchini. It looks like cucumber, but tastes like bottle-gourd! Sometime back, we had been to a Farmers market nearby and bought this vegetable from the market. Somehow, I was not able to finish it off and it started spoiling. I thought of using the zucchini for preparing the dosa batter. Dosas came out very well and we couldn't make it out that it is made of zucchini!! Then, the stock of zucchini got over very easily. 
Last week I tried preparing Spicy Dosa or Khaara Dose, which I learned from my mom using the zucchini. It came out very well. I already prepared it three times using zucchini and we people enjoyed it a lot. Now, I am sharing this recipe with you as well! Zucchini is not a must, you can replace it with green cucumber or yellow cucumber. 


Preparation time: 1/2 hour
Soaking time: 3 hours
Fermentation time: 7 - 8 hours or overnight
Servings: 2

Ingredients:
Rice - 1 1/2 cup
Fenugreek seeds - 1/2 spoon
Dry red chillies 3 - 4
Coriander seeds - 1 1/2 spoon
Cumin seeds - 1/2 spoon
Turmeric - 1/4 spoon
Carom seeds - 1/4 spoon
Mustard seeds - 1/2 spoon
Sesame seeds - 1/2 spoon
Pinch of asafoetida
Curry leaves 5 - 6
Zucchini - 1 (or small size cucumber)
1 medium size onion
Salt to taste
Sugar or jaggery - 1/2 spoon
Oil or butter

Procedure:
Soak the rice and fenugreek seeds in water for at-least 3 hours.
Peel the zucchini and cut into small pieces or grate them using the grater or shredder.
Combine the soaked rice and fenugreek seeds, chopped/ grated zucchini, red chillies, coriander seeds, cumin seeds, turmeric, carom seeds, mustard seeds, sesame seeds, asafoetida and curry leaves and grind into a smooth paste.
You may need very less water for grinding them, because of the water content present in the zucchini/ cucumber. If required, add little water.
Keep the batter in a warm place for 7 - 8 hours or overnight.
Before preparing the dosa, chop the onion, mix it with salt and keep it for 10 - 15 minutes. If will make the onion pieces smooth and they will adjust with the batter nicely.
Heat the dosa pan on medium flame. Add salt, sugar and chopped onion to the dosa batter and mix well.
Pour a ladle full of batter on the dosa pan and spread it a little; don't make it too thin.
Cook the dosa on both the sides. Add little oil or butter if you like.
Serve the warm dosa with butter.
 
 Tips:
  • Add 2 spoons of grated coconut while grinding the ingredients to make the dosas very smooth.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Normally, most of the dosas we prepare need some quantity of rice or rice flour to prepare the batter. But this Rava dosa is prepared without using the rice. Only ingredients used here are - semolina (sooji rava) and urad dal. This type of rava dosa will be prepared for breakfast mostly on festival days when people won't prefer having anything made with rice before doing the Pooja. Procedure to prepare the batter for rava dosa is almost similar to the Idli batter.


Preparation time: 30 minutes
Fermentation time: 7 - 8 hours
Servings: 3

Ingredients:
Urad dal - 1/2 cup (soak in water for 2 - 3 hours)
Semolina / sooji rava - 2 cups
salt to taste

Procedure:
Wash the soaked urad dal and grind it into a fine paste by adding little water.
Wash the semolina and drain all the water.
Mix the semolina with urad dal paste and prepare the batter. 
Consistency of the batter will be the same as regular dosa batter. If the batter looks watery, little more semolina can be added to the batter.
Let the batter rest in a warm place for 7 - 8 hours or overnight.
Before preparing the dosa, add salt and mix well. 


Heat the tava and pour a large spoonful of batter on it. Spread the batter a little.
You can add few drops of oil or ghee while cooking the dosa. But this is just optional.
Cook the dosa on both the sides and serve hot with chutney or any other side dish.


ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This dosa is very easy to prepare and the batter won't need any fermentation to be done. Try it once, you will love this dosa!


Servings: 2
Preparation time - 20 minutes (Soaking time 3 - 4 hours)

Ingredients:
Rice - 1 1/2 cup
Fenugreek seeds - 1 spoon
Grated coconut - 3/4 cup
Ripe tomatoes - 2
Dried red chillies - 3
Salt to taste

Procedure:
Soak the rice and fenugreek seeds in water for 3 - 4 hours or overnight. 
Grind the red chillies, grated coconut and chopped tomatoes in the mixer. Then, add the soaked rice and fenugreek seeds to this and prepare a fine batter.
Add salt to the batter and mix it well.
Heat the tava and prepare thin dosas. Serve hot with chutney.

Sending this over to the August - 2011 Contest of Manjula's Kitchen.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Again, this is a Vah chef recipe. If you want to prepare dosas quickly, you can try this one. Damn easy to prepare and there is no compromise in taste. To view the video recipe from Vah chef, just click Here.


Ingredients:
Semolina / Sooji Rava - 1 cup
Rice flour - 1 cup
All purp flour / Maida - 1/2 cup
Salt - as per taste
Coarse Pepper
Hing / Asfoetida - a pinch
Ginger paste - 1/2 Tea spoon
Finely chopped green chillies - 1 Tea spoon
Jeera seeds - 1/2 Tea spoon

Procedure:
Mix all the ingredients in a vessel into a batter of very thin consistency by adding enough water.
Heat the tava, pour the batter on the tava and prepare thin dosas. It should be very thin like Neer Dosa.
Enjoy these dosas with any chutney of your preference.
Don't keep the batter for long time. Else, dosas will become very smooth.
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