Dosa Batter with urad dal, rice and quinoa / Quinoa Dosa

Ingredients

Urad dal/Mina pappu – 1 cup

Rice – 3 cups

Quinoa – ½ cup

Puffed rice – handful

Salt to taste

Method

1. Soak urad dal, rice, quinoa and water for 7 to 8 hours.
2. After 7 hours, add small amount of mixture from soaked bowl along with puffed rice.
3. Make batter using mixi or wet grinder. Ferment this batter for overnight.
4. Don’t add salt after grinding. Add before fermenting. Next day make dosa.
5. Serve with Peanut Chutney or dosakaya pachadi or Sambar.

Oats Dosa

My mother is preparing this dosa frequently. I love so much.

Ingredients

Oats – 2 cups

Rice flour – ¼ cup

Roasted semolina – 2 Tsp

Wheat flour / All purpose flour – 2 tsp

Onion chopped – 1 cup

Green chilli chopped - 2

Grated carrot – ½ cup

Ginger garlic paste – 1 tsp

Coriander leaves – few

Salt to taste

Oil

Method

1. In a bowl add all ingredients except oil. 
2. Make dosa batter by adding water. 
3. Heat a tawa, apply oil and pour a ladleful of batter and spread it. 
4. Cook for both sides.

Linking to:
Hearth and Soul Blog Hop 4th Anniversary Edition. 

Ragi Flour Oats Dosa

Ingredients

Ragi flour – 1 cup

Oats powder – 1 cup

Water / butter milk – to make batter consistency

Chopped onion – ½ cup

Chopped green chilli – 3

Grated ginger – small piece

Jeera – 2 tsp

Salt to taste

Oil

Method

1. Add oats to the mixi jar and make rough powder.
2. In a bowl add flours, onion, chilli, ginger, jeera, salt and mix well.
3. Add water or buttermilk to the flours and make it as buttermilk batter consistency.
4. Heat a tawa on medium flame and spread little oil.
5. Using your hand sprinkle the batter on tawa. It spread evenly over the tawa.
6. Spread some oil over dosa. Close it with lid for 3 mins.
7. Flip it. Serve with chutneys.

Linking to:
Easy 2 Prepare in 15 Minutes @ Aathidhyam,
Hearth & Soul Blog Hop : 145 4/02/2013,
Vimitha's Event Hearty and Healthy,
Gayathri's WTML event hosted by Radhika,
Foodabulous Fest Event Organised by Simply TADKA hosted by Pramitha love cooking.

          



     

Wheat Flour Dosa

Ingredients

Wheat flour – 2 cups

Buttermilk to make the flour as batter

(Use sour curd to prepare buttermilk)

Chopped onion – ½ cup

Chopped green chilli – 3

Chopped curry leaves – 1 string

Salt to taste

Oil

Method

1. In a bowl add all ingredients and mix well.
2. Add buttermilk to make it a very thin batter, should look like buttermilk consistency. 
3. Heat a tawa on medium heat and add little oil. 
4. When it’s hot, using your hand sprinkle the batter on the tawa, so that it spreads evenly over the tawa. Spread some oil over the dosa, let it cook, gently scrap it and fold. Serve with peanut chutney.

Note: We don’t turn it cook on the other side for wheat dosa.

Linking to:
Gayathri's WTML event hosted by Hema,
Cook like a Celebrity Chef event by Food Corner,
Hearth & Soul Blog Hop : 141 3/52013,
Foodabulous Food event organised by Simply TADKA.

    

Cabbage Pancake

Ingredients

All purpose flour – 1 cup

Corn flour – ½ cup

Finely chopped cabbage – 2 ½ cups

Grated carrot – ¼ cup

Ginger chopped – 1 inch

Green chilli chopped – 2

Salt – ¼ tsp

Oil – 2 tsp

Tomato ketchup optional

Mayonnaise optional

Method

                    In a bowl add flours, salt and mix well. Make dosa batter by adding water. Heat a tawa, apply oil. Add remaining ingredients and mix well. Take big lemon size dough, spread it on tawa using hand. Close it lid. Cook on low medium flame. Cook for both sides. 

Note : Childrens don't like to eat pancake directly. If you spread ketchup on pancake, they will definitely like it.

Linking to :
Favorite Recipes Event : Vegetarian Recipes,
Hearth and Soul Blog Hop 120 : 10/2/2012.


         

Cabbage Dosa

Ingredients

Raw rice – 1 ½ cup

Methi seeds – 1 tsp

Chopped cabbage – 2 cups

Chopped coriander leaves – ½ cup

Curry leaves – 1 string

Chopped green chilli - 2

Salt to taste

Oil

Method

                  Soak rice in water for 3 hours. Grind them with cabbage, green chilli together to a batter. Add curry leaves and salt to the batter. Mix well. Heat a tawa, apply oil and once the pan is hot, pour a ladleful of batter in the center and spread like dosa. Cook both sides. Serve with chutney.

Linking to :
"Serve It - Griddled" by Kirthi,
"Show Me Your - HITS" by Vardhini.



      

Tri Color Dosa

                                     

Ingredients

Dosa Batter – 3 cups

Carrots – ½ cup

Spinach – ½ cup

Salt to taste

Method

For Saffron color – dosa batter + carrots

For Green color – dosa batter + spinach              

Heat a tawa apply oil and pour a ladleful of 3 colored batter. Spread it as dosa.

Linking to:
Preeti's @  "Jashn-E-Azadi".

       

Buttermilk Dosa

Ingredients

Rice – 1 cup

Curd - 2 cups or buttermilk – 3 cups 

Green chilli – 2

Ginger – small piece

Cumin seeds – 1 tsp

Salt to taste

Oil

Method
                  Soak rice in curd or buttermilk for 5 hours. Grind Rice along with curd or buttermilk to a batter. Add Salt. Grease a griddle and pour a ladleful of batter in dosa shape. Don't  spread it in a circle thickly.  Sprinkle a teaspoon of Oil and roast on both sides.  Serve hot with Chutney.

Corn Dosa

Ingredients

Rice – 1 cup

Corn – 2 cups

Green chilli – 2

Salt to taste

Oil

Method    

1. Soak rice in water for 2 hours. Now grind the rice into fine paste with little water. Keep it aside. 
2. In a mixi jar add corn, green chilli and grind into fine paste. Now add rice paste and mix well.
3. Heat a tawa and prepare thin dosas with thin batter. Put little oil on corners and fold it. 

Watermelon Dosa

Ingredients

Rice – 1 cup

Watermelon white part – 3 to 4 cups

Fresh / frozen coconut – ½ cup

Coriander seeds – 1 tsp

Jeera – 1 tsp

Onion chopped (small) - 1

Green chillies chopped - 4

Coriander leaves chopped – 2 tsp

Curry leaves – 1 string

Salt to taste

Method

                  Soak rice in water for 4 hours and drain water completely. Grind coconut, rice, green chillies, coriander seeds, salt to taste and about 3 cups of chopped watermelon white part without any water. If the batter is too thick add little more white part and grind. The batter should be little thinner than idli batter consistency. Now add finely chopped onion, green chilli, coriander and curry leaves to the batter and mix well. Keep this aside for about 15 minutes so that all the flavors blend well. Heat tawa and pour a ladle full of batter in the centre. Spread this into thick circle. Cook both sides. Serve hot with chutney.

Pesarattu

Ingredients

Whole moong dal – 1 cup

Raw rice – ¼ cup (optional)

Salt to taste

Ginger small piece

Oil

Method    

               Soak moong dal, rice in water overnight. Next drain the water, add ginger piece, salt and grind into smooth paste adding little water. Place dosa pan on the flame and spread a little oil on it. Simmer the flame and spread and spread the batter in circular motion. Flip the dosa, so that it is cooked on the other side as well applying a little oil to turn crispy. For topping use upma / roasted onions.  Serve hot with ginger chutney / sambar. 

Rava Dosa

Ingredients

Rice flour – 1 cup

Wheat flour 1 cup

Sooji / Bombay rava – 1 cup

Chopped onion – ½ cup

Chopped green chilli – 4

Chopped ginger – little

Greated Carrot – ¼ cup

Jeera – 2 tsp

Salt to taste

Oil 

Method

            Transfer all ingredients and add water to make it a very thin batter, should look like buttermilk consistency. Heat a flat pan on medium heat and add little oil. When it’s hot, using your hand sprinkle the batter on the tawa, so that it spreads evenly over the tawa. Spread some oil over the dosa, let it cook, gently scrap it and fold. Serve with peanut chutney.

Note: We don’t turn it cook on the other side for rava dosa.