Cauliflower masal dosa

Ingredients

• Cauliflower - 1 small size
• Onions - 2 small or medium size (chopped)
• Tomatoes - 2 (chopped)
• Garlic - 4 (crushed)
• Ginger - equal to garlic (crushed)
• Green chillies - 4 (crushed)
• Aniseed powder - 1 tsp
• Chilli powder - 1 tsp
• Garam masala - 1 tsp
• Cashew paste - 1tbsp
• Coriander leaves - handful
• Lemon -1/4 - 1/2 tsp
• Salt to taste
• Oil as required
• Dosa batter as required

Method

• Cut the cauliflower and wash the florets and keep it aside.
• Add oil to the pan over medium heat. Then add crushed ginger, garlic and chillies. Sauté for a minute and then add onions. Sauté then till it becomes translucent.
• Now add tomatoes and fry till it becomes mashy.
• Add spice powders and salt. Now add the cauliflower and fry. Not need to add water.
• Reduce the flame to low. Cover and cook till it is 3/4 done.
• Now open the lid and add the cashew paste. Mix well.
• Cook till the it becomes dry. Switch off the flame and add lemon juice and coriander leaves.
• Make thin dosa and spread the cauliflower masala and fold the dosa.

Thalicha Dosai

Ingredient

• Dosa batter - 1 cup
• Onion - 1/2 small size onion (Chopped)
• Curry leaves - few (chopped)
• Channa dal - 1 tsp (optional)
• Mustard & Urad dal - 1/4 tsp
• Ginger - 1 tsp (chopped)
• Green chillies - 1 (chopped)
• Coriander leaves - few (chopped)
• Red chillies - 1 (halved)
• Oil - 1-2 tbsp
• Salt for taste

Method

• Heat oil in kadai on high medium flame.
• Splutter mustard, urad dal, channa dal, curry leaves, ginger & green chilies one by one.
• Add onions, salt and fry well.
• Now switch off the flame & add the onion mixture & coriander leaves to the batter. Mix well.
• Heat the Dosa tawah on medium high.
• Rub the pan with oil dipped cloth or tissue towel.
• Spread one or two ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
• Drizzle some oil &amp cook for 1 or 2 minutes.
• Now flip the dosa using spatula & cook both the side till it becomes brown in color.

Tips for the recipe - This type of dosa is little thick. Old batter works good for this type of dosa. Normally dosa wont taste that good if the batter is old & very sour. In that case you can make this method of dosa & it tasty. You can serve this dosa with any chutney or idly podi or even sugar taste good for this dosa.

Cholam(Jowar) dosai

Ingredients

• Cholam - 3 cups
• Idly rice - 1 cup
• urad dal - 1 cup
• Salt to taste

Method

• Soak cholam, rice & urad dal overnight.
• Grind it to smooth batter & add salt.
• Keep it in the warm place for fermentation. It may take 8-14 hours, depends upon the temperature.

Tips for the recipe - I soak the ingredients separately, so that i can grind the urad dal to more fluffy & smooth which gives good dosa.

Masala Dosai II

              

       In this type of masala dosa, red chilly chutney is not spread on the dosa like Spicy Masala Dosai I. This masala itself includes spices & tastes different than the plain potato stuffing.

Ingredients

• Fermented dosa batter - 2 cups

Potato stuffing

• Potato - 2 medium size (boiled & mashed)
• Onion - 1 medium size
• Tomato - 1 medium size
• Cumin - 1/2 tsp
• Aniseed - 1/2 tsp (crushed)
• Ginger-garlic paste - 1 tsp
• Mustard & urad dal - 1/2 tsp
• Curry leaves - few
• Green chillies - to taste
• Sambhar powder - 1 tsp or to taste
• Pepper corns - 1 tsp (crushed & not powdered)
• Coriander leaves - few
• Oil - as required
• Salt to taste

Method

• Heat oil in kadai, on high medium flame.
• Splutter mustard, urad dal, cumin seeds & aniseeds one by one.
• Add the ginger-garlic paste & fry till the oil separates.
• Add onions, green chillies, curry leaves and fry till it becomes light brown in color.
• Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add sambhar powder, turmeric powder & salt.
• Fry for 1 minute.
• Now add the potato & mix well.
• Then add the crushed pepper & coriander leaves & mix well.
• Heat the Dosa tawah on medium high.
• Rub the pan with oil/ghee dipped cloth or tissue towel.
• Spread one ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
• Drizzle some oil & cover the dosa for few seconds.
• Now remove the lid & spread the potato stuffing.
• Fold the dosa to cover the stuffing & serve it with coconut chutney.

Spicy Masala Dosai I

Ingredients

• Fermented dosa batter - 2 cups

Red chilly chutney (group I)

• Red chillies - 10 long variety
• Garlic  - 2
• salt to taste

Potato masala (group II)

• Potato - 3 medium size (boiled & mashed)
• Green chillies - 4 (chopped)
• Onions - 2 medium size (chopped lengthwise)
• Curry leaves - few
• Mustard & urad dal - 1/2 tsp
• Channa dal - 1 tsp
• Turmeric powder - few pinches
• Coriander leaves - few
• Oil - 1 tbsp
• Salt to taste

Method

• Grind group I chutney ingredients together to make a spicy chutney.
• Heat oil in the pan & splutter mustard seeds.
• Add urad dal & channa dal.
• Then add chillies, curry leaves & onion. Fry for few minutes.
• Add salt & turmeric powder.
• Also add the mashed potato & mix well.
• Sprinkle some water & continue mixing.
• Add coriander leaves & remove from fire when it reaches the desired consistency.
• Heat the Dosa tawah on medium high.
• Rub the pan with oil/ghee dipped cloth or tissue towel.
• Spread one ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
• Drizzle some oil & cover the dosa for few seconds (or you can flip the dosa & cook both the sides).
• Now remove the lid & apply a very thin layer of red chilly chutney on the dosa.
• Then spread the potato stuffing in the center of the dosa.
• Cover the stuffing by folding the dosa like a triangle.
• Serve it with coconut chutney.

Moong dal (with panner stuffing) dosa

Ingredients

• Moong dal - 1/2 cup
• Paneer - 1/2 cup (crumbled)
• Onion - 1 (chopped)
• Tomato - 1 (chopped)
• Mustard & urad dal - 1/2 tsp
• Curry leaves - few
• Green chillies - 2 (chopped)
• Chilly powder - to taste
• Coriander leaves for garnishing
• Salt to taste

Dosa batter

• Soak the dal for at least 4-5 hours or overnight.
• Grind it to smooth paste by adding little salt. The consistency should be little thicker than the idly batter.

For the stuffing

• Heat oil in the pan & splutter mustard.
• Add curry leaves, chillies & onions. Fry well & then add the tomatoes.
• Add salt & chilly powder.
• Mix well by adding paneer & coriander leaves.

Stuffed dosa

• Heat the dosa tawah on high-medium flame.
• Rub the tawah with little oil & make dosa out of dal batter.
• Drizzle some oil if necessary. Flip the dosa & cook both the sides.
• Now place 1 or 2 spoons of paneer masala & wrap the dosa.
• Serve it hot with coconut & kara chutney.

Adai

Ingredients
Group I

• Rice - 1 cup
• Chana dal - 1 cup
• Toor dal - 1/4 cup
• Whole Moong dal  - 1/4 cup
• Urad dal - 1/4 cup
• Onion - 1 (chopped)
• Cumin - 2 tsp
• Coconut  1/2 cup
• Red chillies 5
• Curry leaves - 1 sprig
• Coriander leaves - handful
• Hing - 1/4 tsp
• Ginger - 1/4 inch
• Salt to taste

Group II

• Onion - 1 (chopped)
• Cumin - 1 tsp
• Green chillies - 3 (chopped)
• Red chillies 2 
• Curry leaves - 1 sprig
• Coriander leaves - handful 
• Hing - 1/4 tsp
• Ginger - 1 tbsp (chopped)
• Salt - to taste

Method

• Soak the rice & dals together for 3 hours.
• Grind the soaked rice & dals with little water, till it is done. Not necessary to grind it very smoothly.It can be little coarse.
• Now add all the rest of the group I ingredients & grind for 1 minute or coarsely.
• Now the batter is ready. Keep it aside.
• Now heat oil in the pan & splutter cumin seeds, chillies, curry leaves & hing.
• Add onions, ginger, little salt & continue frying till it is slight brown in color.
• Pour this mixture in the batter. Also add a handful of coriander leaves & mix well.
• Heat the Dosa tawah on medium high.
• Rub the pan with oil/ghee dipped cloth or tissue towel.
• Spread one ladle of batter on the tawa, starting from the middle in a rotating motion.
• Try to make a thin layer.
• Flame should be on medium.
• Drizzle some oil on top of the adai.
• Cook till it becomes golden brown in color.
• Once it is golden brown, flip the adai on the other side to get cooked.
• Serve it hot with coconut chutney.

Tips for the recipe - Batter can be used directly after grinding without any fermentation process. But for better taste allow the batter to ferment for 3-6 hours.

Muttai Dosai (Egg Dosa)

Ingredients

• Fermented dosa batter - 1cup
• Eggs - 1 or 2
• Salt to taste
• Pepper to taste.

Method

• Heat the Dosa tawah on medium high.
• Rub the pan with oil/ghee dipped cloth or tissue towel.
• Spread one ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
• Break an egg( 1or 2 of your choice) and lay on top of dosa. 
• Drizzle some oil on the top of the dosa.
• Now carefully filp the dose and cook both the sides.
• Now remove the dose from the tawa.
• Finally sprinkle some salt & pepper.

Tips for the recipe - If the size of the dose is really big, then use 2 eggs or 1 should be fine for a small dosa.

Dosa (Roast) and Uttapam

Ingredients

• Idly rice - 4 cups
• Urad dal - 1 cup
• Fenugreek - 1 tbsp
• Salt to taste

Method

• Soak rice, urad dal & fenugreek separately in water for at least 5 hours.
• Grind urad dal & fenugreek together to a smooth batter.
• Grind the rice separately.
  
• Mix them together & add salt .
• Add water if necessary.
• Leave the batter in room temperature overnight.
• Heat the Dosa tawah on medium high.
• Rub the pan with oil/ghee dipped cloth or tissue towel.
• Spread one ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
• Make a thin layer for crispy & light dosa.
• Flame should be between medium and low.
• Drizzle some oil & cover the dosa for few minutes or till it becomes brown in color.
• Once it is golden brown, remove it from the tawa using your spatula.
• Serve it hot with sambhar or chutney.

Variation

• After spreading the dosa on the tawa, allow it to cook till it is golden brown & do not cover it. Once the bottem layer is done, turn it off (using your spatula). So that the other side gets cooked. Remove it from flame when both the sides becomes golden brown in color.
• For uttapam, spread thick layer of batter on the tawa. Cover & cook till the bottom layer becomes golden brown in color.

Tips for the recipe - It is better to soak the rice overnight. Use flat round ladle to spread dosa. The batter should be in medium thin consistency. It should not be very thick for crispy & light dosa. Tawah should not be over heated. After heating your tawah, dont pour the oil, but just rub it with oil dipped cloth. Because too much oil in the pan will make it difficult to spread the batter thinly & evenly. If possible, spread it evenly & quickly. Do not retouch the portion which had been already spreaded. For crispy dosas the flame should be on medium - low.