HomeSnacks 5 Dosas That Will Make You Go Um Num Num……..

5 Dosas That Will Make You Go Um Num Num……..

Comments : 3 Posted in : Snacks, Southindian on by : Rakhi Menon

5 Dosas That Will Make You Go Um Num Num…..

Hello every one am Rakhi Menon , am sharing 5 simple recipes on Dosas….

5 Dosas That Will Make You Go Um Num Num.....

Dosa may be a fermented crepe or pancake made up of rice batter and black lentils. It is a staple dish within the South Indian states of Tamil Nadu , Kerala, Andhra Pradesh and Karnataka . It is also popular in other parts of India, also as other countries like Sri Lanka , Malaysia and Singapore.
I have tried to feature my recipes of various sorts of Indian Dosas like Masala Dosa, Paneer Dosa, Rava Dosa, Onion Dosa, Oats Dosa and lots of more. Some dosa Recipes are instant and quick to form like Crispy Dosa. My best dosa is Indian Masala Dosa which is additionally very easy to form.

Tomato Dosa (5 Dosas That Will Make You Go Um Num Num…..)

5 Dosas That Will Make You Go Um Num Num.....

Tomato dosa or Thakkali Dosa (Thakkali stands for tomato in Malayalam and Tamil) could even be a delicious crispy dosa which incorporates tomato within the standard dosa batter. it’s a quick-to-make dosa recipe which does not require any fermentation. The tomato within the batter lends the dosa its tangy and yummy taste.
Tomato dosa are often made in 2 ways. the primary method involves grinding the dosa rice in conjunction with the tomato and to use it instantly to form dosa since it doesn’t need any fermentation.
The other method is mixing tomato puree and thus the masalas in conjunction with the idli batter. then making dosa.
You can choose any method since crispy Tomato dosa are often enjoyed in either way in conjunction with chutney and sambar.

Ingredients for Tomato Dosa :

  • 2 cups Idli rice
  • 4 tomatoes
  • 1 onion small (chopped)
  • 2 Green chillies, chopped
  • 1/2 t-spoon cumin seeds (Jeera)
  • 1/4 t-spoon red chilli powder
  • a pinch of Asafoetida (Hing)
  • salt to taste
  • 2 table-spoon Oil to form each dosa
  • 10-15 coriander leaves, chopped (Dhaniya patti)

How to make Tomato Dosa :

Preparing Dosa Batter :

  1. Wash rice with water 4-5 times.
  2. Rice to be soaked in water for 7-8 hours or overnight.
  3. Drain water and grind rice in conjunction with tomatoes to a really fine paste.
  4. Heat oil during a pan. to the present add the cumin seeds, asafoetida, onions and saute them til onions turn translucent.
  5. Pour this tempering to the rice batter and and blend thoroughly.
  6. Add little water to form a skinny batter (consistency should be that of a pan cake).

Making Tomato Dosa :

  1. Heat Dosa tava or non-stick flat pan over medium-high flame. Sprinkle few drops of water to work out whether the pan is sufficiently hot or not. When the water drops starts cracking, rub the pan with a cloth.
  2. Now spread 1 table-spoon oil on the pan. Take 1/2 cup of dosa batter and spread it properly in circular motion to make a medium thick dosa on a hot pan.
  3. After 2 minutes, add 1 table-spoon oil more on the dosa crust and flip to other side. Cook dosa from all sides .
  4. Crispy Tomato Dosa is prepared to serve with chutney and Sambar.

 

Rava Dosa  (5 Dosas That Will Make You Go Um Num Num…..)

5 Dosas That Will Make You Go Um Num Num.....

Rava Dosa is extremely crispy and instant to form , as we’d wish to not ferment the batter overnight and thus the preperation time is extremely less as compared to other dosas recipe. The Andhra quite making ravva dosai with onion is widely accepted. Masala filling of masala dosa are often wont to stuff Rava (Suji) Dosa.

Ingredients for Rava (Suji) Dosa :

  • 2 cups Rava (Sooji / Ravva)
  • cup rice flour
  • 2 cups Buttermilk (Mattha)
  • 1 onion, chopped
  • 2-3 green chillies, chopped
  • a pinch of Asafoetida (hing)
  • 1/4 t-spoon sodium-bi-carbonate
  • 4-5 pieces Cashews, chopped (Kaju)
  • salt to taste
  • 1 1/2 table-spoon Oil to form each dosa

How to make Rava (Sooji) Dosa :

Prepare a Dosa Batter :

  1. Mix all the above ingredients accept buttermilk during an outsized bowl. Now start adding buttermilk in bit and keep mixing the batter. Make a batter of medium consistency.
  2. Cover it and confine at temperature for two hour before making dosa.

Make Rava (Sooji) Dosa :

  1. Keep Dosa tava or non-stick flat pan over medium-high flame. Splash few drops of water to determine whether the pan is sufficiently hot or not. When the water drops starts cracking, rub the pan with a cloth or a piece of onion.
  2. Spread a table-spoon of oil on the pan. Take dosa batter (1/2 cup) pour and spread it properly in circular motion to make a circle on a hot pan.
  3. Add 1/2 table-spoon oil or ghee more on the dosa crust. Cook it from one side only until it gets golden brown, then take it faraway from heat during a cylindrical shape.
  4. Crispy Rava (Sooji) Dosa with onion is ready to serve with chutney and Sambar.

Note – Alternately, Masala Filling of Masala Dosa can also be stuffed inside Rava (Sooji) dosa.

 

Masala Dosa (5 Dosas That Will Make You Go Um Num Num…..)

5 Dosas That Will Make You Go Um Num Num.....

Masala Dosa is one of the only and really famous South Indian Recipe. The Crispy outer crust of the dosa is full of Restaurant Style Potato or Aloo Masala Filling and served with any kind of South Indian Chutney in conjunction with Sambar. Although it’s South Indian (Kerala, Andhra, Tamil, Mysore) Recipe but still you will find its presence in almost every a neighborhood of India specially in every hotels.

Ingredients for Masala Dosa :

2 cups Idli rice
1 cup Normal rice
1 cup Urad dal
salt to taste
1 1/2 table-spoon Oil to form each dosa

For Masala Filling :

4 Potatoes (Aloo)
2 Onions, chopped
2 table-spoon Chana Dal
3-4 Green chillies, chopped
1 t-spoon Mustard seeds (Rai)
1 t-spoon Haldi Powder (Turmeric Powder)
2 table-spoon oil
salt to taste

How to make Masala Dosa :

Prepare a Dosa Batter :

  1. wash mixed Rice and urad dal 4-5 times and Soak them in water for 7-8 hours or overnight.
  2. Remove water and grind the mixture to a very fine paste. Add salt and blend the batter properly.
  3. Cover it and confine at temperature , allow it to ferment for 12 hours or overnight. Keep it during an outsized bowl with only half full of the grinned mixture.
  4. Next Morning, the batter will fermentine well.
  5. Prepare the Potato Masala Filling :
  6. Boil Potatoes, peel them and mash properly.
  7. Heat 2 table-spoon oil during a thick bottom pan. Include few mustard seeds, onion, chana dal, haldi powder and green chili. Fry on medium heat until they get brown .
  8. Add mashed potatoes to the pan and blend properly. Cook further for 2-3 mins. by mixing the masala filling continuously.
  9. Masala Filling is prepared to use.

Make Masala Dosa :

  1. Keep Dosa tava or non-stick flat pan over medium-high flame. Splash few drops of water to ascertain whether the pan is sufficiently hot or not. When the water drops starts sprakeling the pan is hot..
  2. Now spread 1 table-spoon of oil on the pan. Take 1/4 cup of dosa batter and spread it properly in circular motion to form a circle on a hot pan. this may form a thin outer crust of dosa.
  3. Add half table-spoon oil more on the dosa crust. After 2 minutes approximately , you will find brown spots on dosa. Immediately, smear or spread 2 table-spoon of Potato Masala Filling on the surface of Dosa and flip the 2 sides of the dosa one over the other such the Masala
  4. Filling is roofed .
  5. Crispy Masala Dosa is ready to serve with chutney and Sambar.

 

Neer Dosa  (5 Dosas That Will Make You Go Um Num Num…..)

5 Dosas That Will Make You Go Um Num Num

Neer dose is one among the foremost popular breakfasts of Udupi, Mangalore region. These rice crepes are papery thin, light and soft. they’re usually served with a coconut chutney for breakfast.
Vegetarians & non-vegetarians have other ways of enjoying these dosas. reception we wish to possess neer dosas with oil, coconut chutneys of various varieties or with pickles or with honey. a mixture of grated coconut & jaggery goes alright with these dosas (churnu in Konkani).
And non-vegetarians enjoy neer dosas with chicken curries, pork dishes, egg curries, fish curries, mutton, prawn, chicken dishes etc., for breakfast and for lunch or dinner.
Neer means water in Kannada, Tulu. Since the batter of neer dosa is of watery consistency they’re called neer dosas/neer dose in Kannada, Tulu. They’re called as pan polo in Konkani.

Ingredients for Neer Dosa :

  • 1 cup rice
  • salt to taste
  • 1/2 cup water
  • 1 1/2 table-spoon Oil to make each dosa

How to make Neer Dosa :

Prepare a Dosa Batter :

  • Wash the rice and soak them in water for 7-8 hours or overnight.
  • Drain water and grind rice to a really fine paste. Add salt and water to the grinned mixture and blend the batter properly.

Make Neer Dosa :

  1. Keep Dosa tava or non-stick flat pan over medium-high flame. Sprinkle few drops of water to ascertain whether the pan is sufficiently hot or not. When the water drops starts bubbling out, rub the pan with a cloth.
  2. Now spread 1 table-spoon of oil on the pan. Take 1/2 cup of dosa batter and spread it properly in circular motion to make a really thin circle on a hot pan. Keep the heat to medium.
  3. After 2 minutes approximately drizzle 1/2 table-spoon oil more on the sides of dosa. Cook dosa from one side only, taking care that it shouldn’t get brown. Fold it twice to make 1 / 4 circle
  4. Thin Neer Dosa is ready to serve with chutney and Sambar.

 

Onion Dosa  (5 Dosas That Will Make You Go Um Num Num…..)

5 Dosas That Will Make You Go Um Num Num

Onion dosa may be a thick Dosa topped with chopped oinons. It’s a comforting anytime happy meal for several people in southern India. Dosa may be a fermented batter made with rice and lentils topped with chopped oinons. With out coconut chuntey, tomato chutney and Sambar Onion Dosa is incomplete.

Ingredients for Onion Dosa :

  • 1 cup Idli rice
  • 1/2 cup Normal rice
  • 1/2 cup Urad dal
  • salt to taste
  • 1 1/2 table-spoon Oil to form each dosa

For Onion Filling :

  • 2 Onions, chopped
  • 2 Green chillies, chopped
  • 10-15 coriander leaves, chopped (Dhaniya patti)
  • 1/2 t-spoon Cumin powder (Jeera powder)
  • salt to taste

How to make Onion Dosa :

Prepare a Dosa Batter :

  • Rice and urad dal to be washed in water and soak for 7-8 hours or overnight.
  • Drain water and grind the mixture to a really fine paste. Add salt and blend the batter properly.
  • Cover it and keep it at temperature , allow it to ferment for 12 hours or overnight. Keep it during a large bowl with only half crammed with the grinned mixture.
  • Next Morning, the batter will rise from its level and becomes very creamy. This shows that it got fermented (Khameer) properly.

Prepare an Onion Filling :

  • Take a medium size bowl add chopped onions, green chillies, cumin powder, coriander leaves and salt.
  • Mix them properly with hands.

Make Onion Dosa :

  1. Keep Dosa tava or non-stick flat pan over medium-high flame. Sprinkle few drops of water to ascertain whether the pan is sufficiently hot or not. When the water drops starts bubbling, rub the pan with a cloth.
  2. Now pour 1 table-spoon of oil on the pan. Take 1/2 cup of dosa batter and spread it properly in circular motion to make a circle on a hot pan.
  3. After a flash sprinkle 2 table-spoon Onion filling on the dosa. spread 1/2 table-spoon oil on the sides of dosa.
  4. Flip the dosa to other side, cook the dosa from all sides until brown patches appears on dosa.
  5. `Hot Onion Dosa is ready to serve with chutney and Sambar.

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