Ingredients:

• Dosa batter – 4 cups

For making Potato Masala:

• Potatoes – 3
• Onions – 2 small (sliced lengthwise)
• Green chillies – 3 slit lengthwise
• Tomatoes – 1 small (diced) (Optional)
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Garlic flakes – 3 (optional)
• Gram dal – 1/2 tsp (optional)
• Turmeric powder – 1/2 tsp
• Chilli-coriander powder – 1/2 tsp (optional)
• Curry leaves – a few (optional)
• Coriander leaves – 2 tsp (optional)
• Oil – 2 tbsp
• Salt – to taste

Method:

Boil the potatoes, peel the skin and smash/cut into medium sized pieces. In a pan, heat the oil, splutter mustard seeds, add the urad dal and gram dal and fry for a few seconds. Then, add the onions, garlic and green chillies and saute for a few minutes. Then, add the tomatoes, curry leaves, and cooked potatoes. Add the turmeric and chilli powder (if preferred) and about 3/4 cup of water and mix well. Allow the mixture to come to a boil. Add in the coriander leaves and mix. Remove from heat and set aside.

Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a round shape on the tawa. Spread the batter into a wider area so as to make a thin crispy dosa. Pour a little oil on the sides to make it crispy. Once cooked and crispy brown on one side, turn over and allow to cook on the other side for about 30 seconds, turn around once again and put around 3-4 tbsp of potato masala and fold the dosa and serve.? Can be served with all chutneys or sambhar or just plain.

Ingredients:

• Dosa batter – 8 cups
• Onions – 2 (finely chopped)
• Green chillies – 3 (finely chopped)
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Oil -2 tbsp

Method:

Heat oil in a pan, splutter mustard seeds, add urad dal, and then half the chopped onions and all green chillies and saute for a while. Add this to the dosa batter. Mix well. Can also add in curry leaves and coriander leaves for extra flavor.

Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a thick round shape on the tawa. Pour a little oil on the sides to make it crispy. Once half cooked on one side, sprinkle some of the chopped onions on top and turn over and allow to cook on the other side.

Can be served with all chutneys or sambhar.

Ingredients:

• Dosa batter – 8 cups (slightly overfermented)
• Onions – 2 (finely chopped)
• Green chillies – 3 (finely chopped)
• Ginger – 1/4 inch (finely chopped)
• Gram Dal – 2 tbsp (soaked in water for 1/2 hr)
• Salt – 1/2 tsp

Method:

This dosa dish uses batter which has slightly overfermented so will taste a bit sour. Add the soaked gram dal, onions, ginger and green chillies with salt to the dosa batter and mix well.

Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a thick round shape on the tawa. Pour a little oil on the sides. Once cooked on one side, turn over and allow to cook on the other side.

Can be served with all chutneys or sambhar.

Ingredients:

• Rava – 2 cups
• Onions – 1 (finely chopped)
• Green chillies – 2 (finely chopped)
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Rice flour – 1/2 cup
• Cumin seeds – 1 tsp
• Black Pepper seeds – 1/2 tsp
• curry leaves – a few
• Oil -2 tbsp
• Salt to taste

Method:

Soak the rava in water for about 2 hours. Drain all the water and then add the rice flour and some water and mix well to make a nice thin batter. (shouldnt be thick batter). Add salt and mix well.

Heat oil in a pan, splutter mustard seeds, add urad dal, cumin seeds, black pepper, curry leaves, and then the chopped onions and green chillies and saute for a while. Add this to the rava batter. Mix well. Can also add in coriander leaves for extra flavour.

Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a round shape on the tawa. Spread the batter into a wider area so as to make a thin crispy dosa. Pour a little oil on the sides to make it crispy. Once cooked and crispy brown on one side, turn over and allow to cook on the other side.

Can be served with all chutneys or sambhar. Note: can add in some dosa batter along with this for consistency if needed.

Ingredients:

• Maida flour – 3 cups
• Onions – 1 (finely chopped)
• Green chillies – 2 (finely chopped)
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Rice flour – 1/2 cup
• Cumin seeds – 1 tsp
• Curry leaves – a few
• Oil -2 tbsp
• Salt to taste

Method:

Mix the maida with some water and stir well so as to remove all lumps and make a smooth batter. The batter should be slightly watery and not very thick. Add salt to this and mix well.

Heat oil in a pan, splutter mustard seeds, add urad dal, cumin seeds, curry leaves, and then the chopped onions and green chillies and saute for a while. Add this to the flour batter. Mix well. Can also add in coriander leaves for extra flavour.

Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a round shape on the tawa. Spread the batter into a wider area so as to make a thin crispy dosa. Because the batter for wheat and maida dosas are slightly watery, it works well if you pour the batter from the outside and work to cover the interior of the dosa. Pour a little oil on the sides to make it crispy. Once cooked and crispy brown on one side, turn over and allow to cook on the other side.

This is a quick and easy breakfast and supplement for idlis/dosas. Can be served with all chutneys or sambhar. Note: can add in some dosa batter along with this for consistency if needed.

Ingredients:

• Wheat flour – 3 cups
• Onions – 1 (finely chopped)
• Green chillies – 2 (finely chopped)
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Rice flour – 1/2 cup
• Cumin seeds – 1 tsp
• Curry leaves – a few
• Oil -2 tbsp
• Salt to taste

Method:

Mix the wheat flour with some water and stir well so as to remove all lumps and make a smooth batter. The batter should be slightly watery and not very thick. Add salt to this and mix well.

Heat oil in a pan, splutter mustard seeds, add urad dal, cumin seeds, curry leaves, and then the chopped onions and green chillies and saute for a while. Add this to the flour batter. Mix well. Can also add in coriander leaves for extra flavour.

Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a round shape on the tawa. Spread the batter into a wider area so as to make a thin crispy dosa. Because the batter for wheat and maida dosas are slightly watery, it works well if you pour the batter from the outside and work to cover the interior of the dosa. Pour a little oil on the sides to make it crispy. Once cooked and crispy brown on one side, turn over and allow to cook on the other side.

This is a quick and easy breakfast and supplement for idlis/dosas. Can be served with all chutneys or sambhar. Note: can add in some dosa batter along with this for consistency if needed.

Ingredients:

• Parboiled Rice – 4 cups
• Whole Urad Dal – 1 cup
• Fenugreek seeds – 1/4 tsp
• Salt – 1 1/2 tbsp

Method:

Soak all the ingredients (except salt), rice and dal+fenugreek separately for about 4 hours. Then wet grind them separately pouring enough water to make a thick batter. Then, mix both batters (from rice & dal) and add the salt and mix well and set aside to ferment (the batter will rise about 1/2 inch to an inch). Under normal tropical weather conditions, this should take around 10-12 hrs. In colder conditions, it might take longer. Don’t allow to ferment longer (The batter will turn sour).

Once the batter is fermented, mix well again, adding a pinch of baking soda dissolved in few tsp of water. Add some water to get a lighter consistency (compared to the idli batter). Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a round shape on the tawa. Spread the batter well on the tawa to make a thin layer. Pour a little oil on the sides to make it crispy. Once cooked and crisp on one side, turn over and allow to cook on the other side. Can be served with any chutney or sambhar.