Showing posts with label dosa feast. Show all posts
Showing posts with label dosa feast. Show all posts

Monday, July 4, 2016

Sweet jackfruit dosa/ponsa polo


It's jackfruit  season,and I just had to try something different. So thought  of giving  little twist to my favorite dosa. Jackfruit  whether ripe or raw can be used in a myriad of dishes. This dosa is one of them.This is a quick and easy dosa and no need to ferment this batter. An interesting sweet treat, especially for children! these dosas taste very nice when served warm with a dollop of butter.

Ingredients :

  1. 2 Cups Dosa rice 
  2. 1 cup jaggeey
  3. 1 cup de-seeded jackfruit bulbs
  4. 1 cup Freshly grated coconut
  5. 11/2 tsp salt 
  6. Baking soda 1/2 tsp  
  7. Ghee for preparing dosa
Metod :

  • Wash the rice and ,then soak it in water for at least 2 hours.
  • Grind all ingredients(except the ghee) till you get a fine batter. The batter should  be thick like idli batter.
  • Heat griddle/ nonstick pan,pour a ladle full  of the batter onto a hot  pan and spread a portion of the batter to get a mini dosa of 75 mm. (3”) in diameter. Drizzle a little more ghee and cover with a lid and cook on medium flame for two or three minutes . Then cook uncovered till you see the tiny little holes on it. flip and cook till it is light brown in colour from both the sides.
  •  Remove  and serve hot with a dollop of homemade butter .

  • Friday, July 1, 2016

    Healthy Oats-horse gram doddak/dosa

    Doddak is a GSB style thick pancake/dosa made with fermented batter usually
    made of lentil and rice. have used the same recipe and made it more healthy by adding oats. Eating a healthy diet is getting more popular these days specially with the rise in obesity. One of the best ways to get fiber into our diet is to eat whole grains.
           Horse gram is a reddish brown legume with many health benefits. it's not only filling, eating horse gram will make you feel fuller for longer. Along with horsegram ,i have also used oats. I use oats at least 3 to 4 times a week for making different foods like dosa, porridge, upma, masala oats and different types of soups . Most of these easy oats recipes are a good alternate to an elaborate meal. 

    Ingredients :

    1. Horse gram-1 cup
    2. Rice(dosa)-2 cups
    3. Urad dal-1/4 cup
    4. 0ats-3 cups (i've used Quaker Oats)
    5. Salt to taste
    Method ;
    • Wash & Soak urad dal and Horse gram for 5-6 hours in 4-5 cups of water.
    • Soak rice separately  for an hour. 
    • First grind urad-Horse gram with the 2 cups of water(use the same water in which you have soaked urad and Horse gram ).You can add more water if needed.The batter should be light and fluffy.
    • Next in the same jar add soaked rice and Oats  and grind to smooth paste.
    • Now mix both the batter and let it stand overnight or at least 7-8 hours for fermenting.
    • Next day add salt to taste and adjust the batter with little water if it is too thick.
    • Heat a non stick pan or iron griddle. Apply ghee and then pour two ladles of dosa batter in the center. If the batter has fermented well, when the dosa starts to cook, holes will form on the surface, this is what you are looking for that perfect doddak/dosas. Cover it with a lid and let cook till one side is done. Now turn the dosa and cook again till both the sides are golden brown.
    • Remove it on a plate and serve hot with chutney of your choice.

    Monday, August 17, 2015

    Crispy Churmura/puffed rice Dosa with cabbage chutney

    I am a big fan of dosa,. When i was studying college in Mangalore, every other day i used to try different variety of dosa's in near by restaurants. After marriage I love to experiment a lot with Dosa. I make my dosa batter each time differently and this churmura dosa turned out to be so crispy and equally good to normal crisy dosa. I've served it with cabbage chutney and it was a total hit.

    1. Rice - 2 cups( I used normal  white dosa rice )
    2. Urad Dal / Black gram dal- 1/2 cup
    3. Churmura/puffed rice - 11/2 cup
    4. 2tsp Fenugreek/Methi seeds
    5. Salt to taste
    6. 2tsp Sugar
    7. Water as needed
    8. Butter for Panfrying

    • Soak the dal and rice and all the ingredients from 1-4 after rinsing rice and dal, minimum 3 1/2 to 4 hours of soaking is must.

    • After sufficient soaking remove the excess water and keep it aside ,dont throw away the soaked water. Use it for grinding. Put all the ingredients into the wet grinder and grind by using little water at intervals.
    • After you have done with the grinding ,add salt and  sugar mix well
    • Transfer the batter to a big container as the batter is going to ferment overnight and rise in volume.
      Keep in a place away from too much heat .But for colder climates you need to keep near a warm kitchen counter.
    • Just before making dosas, after heating the tava, sprinkle little water mixed with few drops of oil and it should make a sizzling sound to indicate the tava is ready , then spread batter...everytime you can sprinkle this lightly salted water , enhances colour of dosa
    • you will notice the dosa getting small holes everywhere, add small dots of butter all over.
    • When the dosa is getting browned and fold gently.Remove and brush it with a blob of butter on top.
    • Serve hot with sambar and chutney
    • If you do not like to make coconut chutney there are no. of other chutney recipes some of them I am including in this blog.

    Tuesday, April 2, 2013

    Gobi-besan ka cheela

    Gobi Besan ka cheela or veg-omelet are sure to satisfy your rumbling appetite and demanding taste buds. A simple and easy pancake recipe with gram flour combined with grated cauliflower onions and chillies and then spread on a pan with little oil..Cheela/veg omelet is quick to cook and very healthy as gram flour/besan is the main ingredient. Also known as Mumbai street food and good for office goers as it is quick and easy to make.Everybody has their own recipe of cheela.Actually i love trying it with different veggies.I got this recipe from one of my Facebook food group.


    1. 2 cups-Gram flour/besan
    2. 4 green chillies (Chopped,finely)
    3. 1/4 cup-Cauliflower/gobi (grated,finely)
    4. 1 onion ( chopped)
    5. 1/4 cup Coriander leaves (finely chopped)
    6. 1/2tsp Turmeric powder/Haldi
    7. Salt to taste
    8. Oil for frying


    • Mix gram flour and all the ingredients and add 4-5 cups of water to make the smooth batter like dosa consistency .
    • Whisk well to ensure there are no lumps.
    • Heat a pan,drizzle a few drops of oil,pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle.Cook cheela on both sides,using a little more oil,till golden brown.
    • Serve hot with chutney or sauce.

    1. Add some semolina to  the cheela to make it more crispier.
    2. You can add some chopped tomatoes to make it more colourful and tasty.
    Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

    Monday, March 18, 2013

    Fluffy Tomato dosa

    This dosa is soft ,light and fluffy .."melt-in-your-mouth" dosa and there is no better way to describe it. The softness is amazing and the mild flavour with a hint of tomato and chilly is what makes you go back for more and more.Earlier i have tried one more version of this,a simple neer dosa with tomato and red chillies .But this time thought of trying something different !
    • 2cups Dosa rice
    • 4-5 Tomatoes,chopped
    • 6-7 Dried Kashmiri Red chilly (whole)
    • 2 cups Butter milk
    • 2tbsp Beaten rice/Poha
    • Salt as per taste
    • 1/2tsp Cooking Soda /baking soda
    Cooking Directions
    1. Wash rice and beaten rice separately,under running water.
    2. Soak both together with 2 cups of butter milk for one hour ( you can add little water if needed)
    3. Now grind soaked rice along with chopped tomatoes and chillies to smooth batter. Grind, adding a little Water at a time.
    4. Once the batter is ground fine, transfer to a bowl and add additional Water. Total 3 cups ( approximately) of Water.
    5. Add Salt and soda ,mix well.
    6. Heat a flat non-stick pan or griddle on low-medium heat.
    7. Once hot, drop a few drops of Oil on the skillet .Drop a ladle full of batter and do not spread it,let it spread it by it self.
    8. Drop a few drops of Oil around the edges of the dosa, cover and allow to cook for a couple of minutes.
    9. Remove lid, with a flat spatula, loosen the edges and transfer to a plate.
    10. Serve hot with Chutney, Sambar or plain butter

    1. adding less Water in the beginning, helps grind better.
    2. It is a very delicate dosa and does need careful handling.

    Monday, March 11, 2013

    Tuppa dose/Ghee roast dosa .. A mangalorens signature dish

    The varieties of dosas made in different regions of south india are endless. "Tuppa dose" is a signature dosa of Mangalore,now served in almost all the restaurants. .Tuppa means Ghee in Kannada .i just love the sizzling sound of dosa batter being poured onto hot traditional iron griddle and the aroma of ghee as the dosa roasts. This is one dosa which reminds me of my childhood and that, how crazy we kids were for this delicacy, whenever it was festive time especially during car festival ( car festival is very famous in mangalore) or we had some guests over ,this was 1st thing in our menu.we would keep lingering around the plate just to get some extra Dosa from one of our favourite restaurants . Even you would be delighted to try this sensational dosa recipe. Now this is a favourite dish of my family , Its combination with hot coffee during winter is great. Try this dosa Recipe and serve it hot. Enjoy and do let me know how this dosa Recipe turned out for you.

    • 1 cup Urad dal
    • 1 cup Dosa rice
    • 2 cups Maida/all purpose flour
    • 2 inch piece Ginger
    • 2tsp Sugar
    • 1/2tsp Baking soda
    • Sugar to taste
    Cooking Directions
    1. Soak Urad dal and rice for 4-5 hours .
    2. Grind soaked urad dal and rice along with ginger to smooth batter.
    3. Sprinkle some sugar and keep this covered overnight to ferment.
    4. Next day morning add maida ,soda and salt to the fermented batter and blend it well to avoid any lumps.The batter should be little thicker than normal dosa.
    5. Once you are done then heat griddle and start making dosa.
    6. Pour two ladle full of batter and spread it little about 8 inch diameter and drizzle 2-3 tsp of ghee and cover and cook on medium flame till well roasted and turns to brown colour.
    7. Now flip the dosa,drizzle some ghee again from the sides and roast well till golden brown.
    8. Serve hot with ginger or any other chutney of your choice.
    Note: The ginger is the key ingredients in this dosa ,as it gives nice aroma and flavour .

    Thursday, December 6, 2012

    Butter milk Pumpkin Pancake/dosa ( eggless)
    Pumpkin pancakes

    Make the most of winter harvest with this warming, seasonal Pancake.Here i have created this colourful, healthy pancake with pumpkin and buttermilk,which really goes well with my date and raisin chutney .This is what i packed in my kids lunch box and they are really super exited to see some tangy any sweet chutney along with this pancakes,its like double treat for them.
    Prep time: 20 mins
    Cook time: 10-15 mins
    Yield: 10
    • 2 cups Maida/all purpose flour
    • 1 cup Besan/chickpea flour/gram flour
    • 2 cups Sour buttermilk
    • 2 cups Pumpkin (grated)
    • 1/4 cup Coriander leaves ( chopped)
    • 1tsp Sugar
    • 2 Green chillies ( chopped)
    • 1/2tsp Baking soda
    • 1tsp Baking Powder
    Cooking Directions

    1. Take a bowl,add buttermilk,baking powder and baking soda and blend it well.
    2. Now add 11/2 Cup grated pumpkin ( reserve half cup for garnishing) and 1/2 of the coriander,chopped green chillies ,salt and sugar.Mix it well till sugar dissolves.
    3. Lastly add in maida and gram flour/besan and make a smooth batter by adding little water to make a smooth ,thick batter for pancake.Keep this batter at least hour or 2 for fermenting.
    4. After an hour start making pancakes.
    5. Heat griddle or non-stick pan and drizzle some butter or oil and pour 1 ladle full of the batter and lightly spread to make 4 inch round pancakes.
    6. Now sprinkle some grated pumpkin and chopped coriander and cover it till its cooks well.
    7. Open the lid and turn it to other side,again drizzle some butter or oil and cook till crisp and golden brown.
    8. Goes well with any types of chutney or sweet and sour sauce.
    PUmpkin dosa/pancakes

    Monday, October 29, 2012

    Konkani style Urad-rava dosa

    Here's a simple, crispy rava/semolina dosa recipe that can be made instantly.This dosa tastes almost like medu vada,no need of fermenting the batter,just grind the soaked black gram dal and prepare this crispy dosa just like any other dosa
    Prep time: 10 mins
    Cook time: Approximately 2 mins for each dosa
    • 21/2cups Bombay Rava/semolina
    • 3/4 cup Urad dal
    • 2 Chopped green chillies
    • 1tbsp Chopped fresh coconut pieces
    • 1tsp Hing/asafoetida
    • 1tbsp Chopped curry leaves
    Cooking Directions

    1. Soak Urad dal overnight or at least 4-5 hours.
    2. Next day morning grind it to smooth paste.
    3. Now mix in rava/semolina little at a time to avoid any lumps.Mix it well to make a smooth thick batter using water as required( batter should be thick like idli batter)
    4. Add all the remaining ingredients and let the batter stand for 30 minutes.
    5. Heat a griddle and pour a ladle full of the batter and lightly spread it to make a 6-7" round pancakes and pour a spoonful of ghee or oil and cover it for a minute.
    6. When the one side is cooked add 1/2 a tsp of oil and turn over and cook on a medium flame till crisp and golden
    7. serve hot with ginger or Asafoetida chutney.
    Tip: you can use fermented urad dal batter but this fresh batter tastes just like our medu vada.So my mom calls it ambado(medu vada) pitta polo

    Sunday, September 2, 2012

    Corn - carrot semolina pancake/ rava rotti

    Rava rotti/semolina pancake is a specialty of mangalore.My mom used to prepare  plain rava rotti and some times she used add some chopped onion or cucumber for a change, which tastes awesome with home made butter. To give a little twist to our humble rotti i have just added some corn and carrots to make it little more interesting and sprinkled some oregano to give some Italian touch to our Indian pan cake.Hope you really going to love this as it is not only tasty but very healthy option for your kids lunch box.
    Prep time: 10 mins
    Cook time: 3 mins for each pancake
    Yield: 7-8
    • 2 cups Semolina
    • 1 tsp Sugar
    • 4-5 Green chillies
    • 1 cup Sweet corn
    • 1/2 cup grated carrots
    • 1/4 cup chopped coriander
    • 1 tsp Oregano( optional)
    Cooking Directions
    1. Finely chop green chillies and mix it with 3 cups of water along with sugar and salt to taste.
    2. Mix it well till the sugar dissolves completely.
    3. Now mix semolina and prepare soft batter not too watery.
    4. Now its time to mix sweet corn,grated carrots ,coriander and oregano
    5. keep aside for 20 mins.
    6. Heat griddle and Pour one ladle full of the batter and spread with your fingers to make 5" square pan cakes.Apply some oil or ghee ,Cover it with a lid and let it stand for couple of minutes then flip it and let it roast for a minute or till both the sides are well cooked.
    7. Serve hot with Butter.

    Monday, July 16, 2012

    Horse gram masala dosa

    One more dosa for my dosa feast!! This dosa is bit different from our usual masala dosa because i have used horse gram in this which makes this dosa more healthy and tasty too.Normally we make thick pancake type dosas with this batter which we call kultha(horse gram)doddak but for the first time i tried this crispy dosa with potato masala like our usual masala dosa.

    Horse gram-1cup
    Raw rice/dosa rice-3cups
    Urad dal /split black gram-1/4
    Salt to taste

    Ingredients for potato baji(masala):
    Boiled potato-5 medium
    Onion-3 sliced
    Green chilly-3-4 chopped
    Curry leaves-2spring
    Split Black gram /urad dal-1tsp
    Chana dal/Bengal gram dal-1/2tsp

    Method of making baji(potato masala)
    • Cut potatoes into cubes.
    • Heat a kadai/pan add oil and let it heat for a second
    • Add some urad dal,mustard ,chana dal let chanadal and uraddal change its color to golden brown.
    • Now add curry leaves followed by slice onion and chopped green chillies.Saute for 5 mins.
    • Add turmeric powder and mix it well.
    • At this stage add 1cup of water and let it boil.Now add  boiled potato pieces and salt to taste.Cover it with a lid and cook on a low flame for couple of seconds.Now switch off the gas and its ready to go with your dosa or chapati.
    Method of making dosa batter:
    • Soak horse gram and urad dal together overnight or 7-8 hours
    • Soak rice separately overnight or 3-4 hours
    • Next day morning grind all the ingredients together to smooth thick paste.
    • Add salt to taste and mix it well.

    Method of making dosa

    Now heat dosa pan and now pour a ladle full of batter onto the pan and lightly use the ladle to spread the batter into a circular shape from centre outwords.Drizzle with a oil and cook till golden brown

    Now put some potato masala in the middle of the dosa.

    Now fold the dosa from one side as shown in the above picture.

    Now fold the other side too.

    Now fold the 3nd side to form a prefect triangle and take it out and serve hot with sambar and chutney of your choice.

    Tuesday, July 10, 2012

    Sweet thousali(cucumber dosa).. a konkani dish

    One more dosa for dosa lovers.This dosa is little sweet with cucumber flavour.We konkanis call it thousali..(thousey means cucumber in konkani ).

    Dosa rice/raw rice-2cups
    Jaggery-1cup(or to taste)
    Baking soda-1/2tsp


    • Soak rice for about 2-3 hours.
    • Squeeze  1 cup of grated Cucumber and collect the water and keep aside.
    • Now grind the rice using the cucumber juice ,1/2cup of remaining cucumber and Jaggery to smooth paste.
    • Add salt and baking soda and mix it well.
    • The batter should be slightly thinner than our usual plain dosa.
    • Now heat dosa tava and spread ladle full and cover it for 2-3 mins on medium flame.
    • When you see the crispy outer layer its ready to take out.
    • Serve hot with dollop of butter.
    Note: No need of fermentation..very quick and easy 

    Friday, May 25, 2012

    Rice-Rava dosa

    I am here with one more crispy rava dosa.I love this dosa because its very simple and quick to make.This dosa is very popular in south india but of course with different combinations.My version of dosa is simple and worth trying .This is our family recipe of rava dosa .Usually people add rice flour with rava and maida but my mom used to prepare this dosas  with left over batter of  Paan polo(neer dosey in kannada, In this dosa too i have used  left over paan pola batter without coconut .So i am here with my version of Rava dosa in which i have used rice batter instead of  rice flour which is easy to make and crispy like our normal rava dosa.

    Raw rice/dosa rice-1cup
    Rava/semolina-1/2 cup
    Onion-1 chopped finely
    Green chilly-2 chopped finely
    Coriander leaves(optional)
    Salt to taste


    • Soak rice for about 1hour and grind to smooth paste.
    • Now mix rava little at a time to avoid any lumps to the rice batter.
    • Now add about 3 cups of water.The batter should be  VERY thinalmost like a watery consistency.

    • Now add all the remaining ingredients and start preparing dosas.

    • Heat a griddle or non-stick dosa pan and spread little batter and spread it slowly unlike our normal dosas.The spreading  of this dosa is bit tricky so keep trying until you succeed.
    • Fry on both side using oil or ghee till crisp.
    Serve hot with any of the chutneys.I personally prefer dry chutney with this.

    If you are using  Paan polo(neer dosey ) batter : for 2cups of batter  add jeera1/2tsp,maida 1tbsp,rava-1cup and salt to taste and proceed.

    Wednesday, May 16, 2012

    Oats-Ginger Dosa

    I am here with one more type of dosa which is not only healthy but yummy too.After my Appo/Gundu Ponglu/Paddu with oats thought of posting this one.In this dosa i have used  not only oats but ginger too which enhances the taste and the aroma of this dosa.

    Raw rice-2 cups
    Urad dal-1/2cup
    Ginger-2 Big pieces
    Salt to taste


    • Soak all the ingredients together for at least 6 hours except ginger..
    • After 6 hours grind all the ingredients along with ginger to smooth paste.
    • The batter should be little thick like idli batter.
    • Now add salt and keep this overnight .
    • Next day nicely mix the batter and start making dosas.
    • Heat griddle and apply ghee and pour a ladle full of this batter and do not spread too much .This dosa should be little thicker.
    • Now cover it with lid and let it cook on low flame.After an minute turn the dosa and fry on the other side till crisp .
    • Serve hot with any chutney or sambar.

    Thursday, April 12, 2012

    Fluffy Water melon surnali/dosa/pancake....

    After so  many mocktails with water melon i thought of trying something else other than juices .Then i remembered this surnali my co-sister always used to tell me about this but  only once i tried this ,her mom used to make it with the white part of the rind ,so thought of making this. I wanted my surnali to get that nice baby pink colour  so i added littel melon pieces  and  it really got that  colour and taste is superb. 
                 surnali or fluffy dosa is a indian version of pancake which need to be fermented overnight or at least 8-9 hours.This dosa /Pancake is  little bit sweet compare to  our other Indian pancake/dosa because this surnali are suppose to be sweet in taste so we add jaggery to get that sweet taste.But i wanted pink colour and if i add jaggery the colour will change so i  used sugar in the batter itself while grinding.This goes well with home make unsalted butter.

    water melon surnali/Pancake

    Raw rice-3cups
    Beaten rice-1cup
    water melon rind grated and water melon pieces-2 cup each
    Fenugreek seeds-1/2tsp
    Sugar-1/2cup or to taste


    • Soak rice and fenugreek seeds for 2hours.
    • Now grind all the ingredients to smooth batter and keep over night  or at least 8-9 hours for fermenting.
    • Next day  the batter should be double in volume, beat the batter and mix it well  and  start making surnali/Pancake.Remember the batter should not be too thick or watery.
    • Heat a griddle and apply some ghee,pour ladle full and slightly spread with the help of the ladle/spoon  
    • Then cover it with lid and fry only on one side on medium flame.once the upper side is fully cooked and the lower side  is light brown colour then its ready to take out from the pan/griddle.Be careful while taking it out from the pan because sunali is very fluffy and too delicate to handle.
    • Serve hot with Unsalted Butter.


    Saturday, February 11, 2012

    Davangere Benne Dosa(butter dosa)

    This dosa is named after one small city of Karnataka called Davangere.This city is famous for different types of dosa.Today i want to share one of the famous dosa called Benne means butter .The flavour and the aroma of the  this dosa is dominated by butter  as blob of butter is used while making this dosa and for diet concious i recommend  low fat butter  which is as good as normal butter.

    Dosa rice-2cups
    boiled rice-1/2cup
    Beaten rice-1tbsp
    Urad dal-1/2cup
    Methi seeds(fenugreek)-1tsp
    Butter for preparing dosa-2tbsp

    • Soak all the ingredients  together for 8-9 hours.
    • Grind to smooth paste with water.The batter should be medium consistency.Add salt and keep overnight.
    • Next morning give a nice stir and start preparing dosa
    • Heat a griddle or non-stick dosa tava and spread a ladle full to spead the 12 diameter dosa and add a teaspoon full butter and fry on both the side till you get that brown color.
    • Serve with a dollop of butter ,chutney and sambar.

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