Showing posts with label Dosa variaties. Show all posts
Showing posts with label Dosa variaties. Show all posts

September 11, 2017

RICE ROTI OR AKKI ROTI

Ingredients:
Rice flour - 2 cups
Onion -1 (finely chopped)
Fresh coconut - 2 tbsp(grated)
Carrot - 1 (peeled and grated)
Green chillies- 5-6
Coriander leaves- 1 tbsp (chopped)
Salt to taste
Warm water 
Oil

Method:

  • Grind coconut. green chillies and salt together to make fine paste.
  • Mix all the ingredients in a bowl except oil and warm water.
  • Use enough warm water to make dough. Divide into 8 portions.
  • Grease little oil to the pan; take one portion,put it on center of the pan.Press it evenly to make thin round roti.
  • Put few holes in the center,add oil in and around and then place the pan on fire.
  • Cook both  sides in medium flame till done.
  • Remove and let the pan cool for making another roti or use another pan.

January 23, 2017

KOBBARI ROTTI (COCONUT ROTI)

Ingredients:
Rice rawa - 250 gms
Fresh coconut - 1/2 (grated)
Milk - 1 cup
Salt to taste
Oil - 3-4 tbsp

Method:

  • Mix all the ingredients except oil to make thick batter. Add little water if necessary.
  • Heat 2 tbsp of oil in pan; pour the batter, spread and close the lid; cook in low flame for 10 minutes.
  • Turn the rotti and pour the remaining oil around it and cook another 7-8 minutes until done and crisp.

October 24, 2016

OATS UTTAPAM

Ingredients:
Oats - 100 gms
Semolina - 50 gms
Asafoetida - 1/4 tsp
Baking powder- 1/2 tsp
Salt tot taste
Water - 3/4 cup

For Topping:
Grated carrots - 1/2 cup
Onion -1 (chopped)
Tomato - 1 (chopped)
Boiled green peas - 1/4 cup
Cabbage - 1/4 cup (chopped)
Green chillies -2
pepper powder - 1/4 tsp
Salt to taste

Method:

  •  Mix all the filling ingredients and keep aside.
  • Mix all the batter ingredients to obtain a thick pouring consistency.
  • Keep batter aside for 30 minutes.
  • Mix batter and pour one ladleful on nonstick pan on low flame.
  • Spread batter slightly thick an sprinkle toppings and press lightly with a spoon to set.
  • Pour little oil around the uttapam.
  • Cook till both sides are crisp and golden.

July 26, 2016

CHILLI MILI (RICE PANCAKES)

Ingredients:
Rice - 1 cup
Red chilli powder - 2 tsp
Curry powder - 2 tsp
Oil - 1/2 cup
Salt to taste

Method:


  • Soak the rice overnight and grind into a paste. 
  • Heat a non-stick tava and spread a portion of the dough to get a 3-4 inch round pancake. 
  • Cook on a low flame for 3-4 minutes. 
  • Sprinkle the spices and turn over and cook the other side. Serve hot with sarso ka saag.

June 24, 2016

MINAPA ROTTI

Ingredients:
Urad dal - 1 cup
Rice Rawa - 1 cup
Salt to taste
Ghee/ Oil

Method:

  • Soak urad dal for 2-3 hours. Wash and grind to make smooth batter by adding enough water.
  • Wash rawa and mix in batter. Add salt and mix well.
  • Heat the pan, add ghee/ oil, pour batter to make thick pancake.
  • Cover with plate and cook on very low flame till done.
  • Turn and cook other side.
  • Serve with chutney.

    మినప రొట్టె 
కావలిసిన వస్తువులు:
మినప పప్పు - 1 కప్ 
బియ్యం రవ్వ - 1 కప్ 
ఉప్పు 
నూనె/ నెయ్యి 

తయారీ:
  • మినపప్పు 2-3 గంటలు నానపెట్టి కడిగి మెత్త్తగా రుబ్బుకోవాలి. 
  • బియ్యపురవ్వ కడిగి పిండిలో ఉప్పు వేసి కలుపుకోవాలి. 
  • బాణలిలో నూనె వేసి పిండిఎక్కువగా   లావు రొట్టె వచ్చేలాగా వేసుకోవాలి. 
  • దీనిని సన్నని సెగ మీద మూత పెట్టి ఎర్రగా కాలేవరకు కాల్చిన తరువాత రెండు వేపు కూడా కాల్చుకోవాలి. 
  • ఇది పచ్చడితో నంజుకొని తింటే చాలా బాగుంటుంది. 

October 06, 2015

ONION DOSA

Ingredients:
Rice flour - 1 cup
Wheat flour - 1/2 cup
Maida - 1/2 cup
Besan - 1/4 cup
Sour curd - 1 cup
Onions - 3 (large)
Green chillies - 8
Mustard seeds - 1 tsp
Asafoetida -  a pinch
Baking soda - a pinch
Salt to taste
Curry leaves - few (chopped)
Oil

Method:

  • Mix all the flours with curd, soda and salt and keep aside.
  • Finely chop onions and green chillies.
  • Heat 1 tbsp of oil in a pan, add mustard and asafoetida.asafoetida. Fry them
  • Add chopped onion, green chillies and curry leaves; fry them till onions are soft and golden.
  • Remove from flame and let it cool.
  • Mix this in flour mixture and add sufficient water for making dosa.
  • Heat the dosa pan, pour ladleful of batter and spread evenly to make thin dosa. Apply little oil around dosa.
  • Cook both sides and serve hot with chutney.

                                         ఉల్లిపాయ దోసె 

కావలిసిన వస్తువులు:
బియ్యం పిండి - 1 కప్ 
గోధుమ పిండి - 1/2 కప్ 
మైదా - 1/2 కప్ 
సెనగ పిండి - 1/4 కప్ 
పుల్ల పెరుగు - 1 కప్ 
పెద్ద ఉల్లిపాయలు - 3
పచ్చి మిరపకాయలు - 8
ఆవాలు - 1 చెంచా 
ఇంగువ - చిటెకెడు 
బేకింగ్ సోడా - చిటికెడు 
కరివేపాకు - కొద్దిగా 
ఉప్పు 
నూనె 

తయారీ:
  • ఒక గిన్నిలో పిండిలన్నింటిని వేసి పెరుగు, సోడా, ఉప్పు కలిపి పక్కన పెట్టుకోవాలి. 
  • ఉల్లిపాయలు, మిర్చి, కరివేపాకు  సన్నగా తరిగి పెట్టుకోవాలి. 
  • బాణలిలో 1 పెద్ద చెంచా నూనె వేసి ఆవాలు, ఇంగువ వేయించాలి. 
  • అందులో ఉల్లిపాయలు, మిర్చి, కరివేపాకు  వేసి వేయున్చుకోవాలి. 
  • పొయ్యి మీద నుంచి దించి చల్లారిన తరువాత పిండిలో కలిపి సరిపడా నీళ్ళు పోసుకోవాలి . 
  • దోసె పెనం వేడి చేసి అందులో గరిటెడు పిండి పోసి పలుచని దోసె వేసుకోవాలి. కొద్దిగా నూనె కూడా వేసి రెండు వేపుల కాల్చుకొని వేడిగా వడ్డించాలి. 

June 27, 2015

VEGETABLE DOSA

Ingredients:
Raw Rice - 1 cup
Urad dal - 1 tbsp
Bottle gourd - 1 cup (grated)
Coconut - 1/4 cup
Salt to taste
Jaggery -  small piece
Oil

Method:

  • Soak dal and rice overnight; wash and grind dal and rice to make smooth batter.
  • Add bottle gourd and coconut while grinding and grind to make smooth batter.
  • Add salt and jaggery to the batter.
  • Heat the pa, grease little oil and pour ladleful of batter; spread it evenly to make dosa.
  • Cook both sides and serve hot with chutney.




May 14, 2015

TOMATO DOSA

Ingredients:
Raw rice - 250 gms
Tomatoes - 250 gms
Salt to taste
Green chillies - 5-6
Oil


Method:

  • Soak rice for 3-4 hours.
  • Wash and grind along with tomatoes, salt and green chillies to make smooth batter.
  • Heat the dosa pan, grease with oil, pour laddleful of batter; spread it evenly to make dosa. Sprinkle little oil round the dosa.
  • Cook both sides and serve hot with chutney.

May 22, 2014

POTATO PANCAKES

Ingredients:
Potatoes - 8 (boiled and peeled)
Butter - 3 tbsp
Egg yolks - 2
Ginger - 1/2 tsp
Savory - 1/2 tsp
Sesame seeds - 1 tsp
Heavy cream - 1/4 cup
Oil - 3 tbsp
Salt and white pepper

Method:

  • Mash potatoes through food mill. Add remaining ingredients (except oil) and mix until thoroughly blended. Set aside to cool.
  • Dust hands with flour and shape mixture into small pancakes.
  • Heat oil in large frying pan and cook each side over medium high heat.
  • Serve immediately.

April 25, 2014

RAWA ADAI

Ingredients:
Suji - 250 gms
Rice flour - 50 gms
Grated coconut - 1 tsp
Bay leaves - 2 (broken into bits)]
Salt and chilli powder to taste
Sour Buttermilk 
Ghee

Method:

  • Mix suji, rice flour, grated coconut, salt and chilli, bay leaves in a bowl.
  • Add enough buttermilk to form a thick batter.Keep aside for 10 minutes.
  • Heat a flat griddle, grease it nicely with ghee and pour ladleful of batter. Spread it into a thick round.
  • When the downside turns golden, pour a little ghee round the edges.
  • When both the sides turn golden and crisp remove from fire.
  • Serve immediately with chutney.

March 21, 2014

TOMATO DOSA

Ingredients:
Raw rice - 2 glasses
Urad dal - 1/2 glass
Tomatoes - 250 gms
Green chillies - 7-8 (as per taste
Salt to taste
Oil

Method:

  • Soak rice and urad dal for four hours. Keep tomatoes in hot water for 5 minutes then remove the skin.
  • Grind rice, dal, tomatoes and green chillies to make fine batter. Add sufficient water and salt and mix well.
  • Keep aside for 2 hours.
  • Heat the pan, grease with oil and pour ladleful  of batter and spread it evenly to make thin dosa.
  • Cook both sides and serve hot with coconut chutney.

February 22, 2014

Spinach Mushroom Pancake

Ingredients:
Maida - 2 cups
Spinach - 250 gm
Egg - 1
Milk - 1 1/2 cups
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Salt to taste
Mushrooms - 200 gm(sliced thinly)
Tomato - 1(sliced)
Spring onions with green - 2 (chopped)
Salt and chilli to taste
Oil

Method:

  • Cut the stem of the spinach and blanch leaves for 2 minutes in boiling water. Strain and squeeze excess water.
  • Chop leaves finely and mix in maida, beaten egg, milk,salt,baking powder and soda. Keep aside for 30 minutes.
  • To prepare mushroom topping, heat 1 tbsp of oil in nonstick pan. Add chopped spring onion and saute for a minute.
  • Add mushroom and stir for one minute. Add tomato,salt and chilli and mix well.Saute for while.
  • To prepare pancakes, heat non stick tawa and grease with little oil.
  • Pour ladle full of batter and spread it to make thick pancake.Spread mushroom mixture evenly on top and cook bottom and turn gently and cook other side.
  • Serve hot. 




October 25, 2013

Soya Dosa

Ingredients:
Wheat flour - 1 cup
Soya milk - 1 cup
Onion - 1 (chopped)
Green chillies - 2 (chopped)
Fruit salt - 1 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Oil

Method:

  • Mix all the ingredients except oil to make batter. Add sufficient water and keep aside for 15 minutes.
  • Heat the pan, grease with oil and pour ladleful of batter and spread it thinly.
  • Cook both sides.
  • Serve hot with chutney.

September 17, 2013

Vegetable Dosa

Ingredients:   
Rice - 125 gms
Urad dal - 125 gm
Channa dal - 125 gm
Moong dal - 125 gm
Arhar dal - 125 gm
Onions - 2
Potatoes - 2
Carrot - 1
Cabbage - 100 gm
Green chillies - 15
Ginger -  small piece
Cumin seeds - 1 tsp
Coriander leaves -  small bunch
Salt to taste
Oil 

Method:

  • Soak rice and dal for 4 hours. Wash and grind to make fine batter. Add sufficient water.
  • Grind ginger, green chillies and cumin seeds to make paste and mix in batter.
  • Finely chop onions, cabbage and coriander leaves.
  • Peel and grate potatoes and carrots.
  • Now add all vegetables and salt to the batter.
  • Heat the pan, pour ladleful of batter to make dosa and sprinkle little oil around the edges.
  • Cook both sides and serve hot with chutney.

September 03, 2013

Soyabean Rawa Dosa

Ingredients:
Soya flour - 1 cup
Semolina - 1 cup
Curd - 1 cup
Salt to taste
Onions - 2
Tomatoes - 2
Green chillies - 4
Coriander leaves
Oil 

Method:

  • Mix soya flour, semolina, curd and salt. Mix well and add sufficient water to make dosa batter.  Keep aside for 30 minutes.
  • Finely chop onions, tomatoes, green chillies and coriander leaves. Stir in batter.
  • Heat non stick pan, pour ladleful of batter and spread it thinly. 
  • Pour some oil around the edges and cook both sides.
  • Serve hot with chutney.

August 31, 2013

Semya Dosa

Ingredients:
Curd - 1 cup
Roasted semya - 1/2 cup
Rice flour - 1/2 cup
Green chillies - 2 (chopped)
Curry leaves - few (chopped)
Coriander leaves - 1 tbsp (chopped)
Salt to taste
Oil

For Garnishing:
Grated carrot - 1/2 cup
Onion - 1 (finely chopped)

Method:

  • Mix all the ingredients in a mixing bowl. Add 1/2 cup of water and keep aside for 30 minutes.
  • Heat the pan, pour ladleful of batter and spread it like dosa. 
  • Sprinkle grated carrot and chopped onion and pour little oil round the dosa. 
  • Fry both sides and serve hot with chutney.

August 24, 2013

Jaggery Dosa

Ingredients:
Maida - 1 cup
Rice flour - 1/2 cup
Fresh coconut - 1/2 cup (very finely grated)
Cardamom powder - 1 tsp
Jaggery - 1 1/2 cup (finely grated)
Oil 

Method:

  • Soak jaggery in lukewarm water till it gets dissolved then strain.
  • Mix together the rest of the above mentioned ingredients then add the jaggery water to make a thick batter.
  • If the batter is not of required consistency then add a little milk or flour to it.
  • Mix well.
  • Grease the griddle with oil and pour 2 ladle fulls of batter to make little thick dosa.
  • Cook both sides and serve hot. 


July 30, 2013

Surnoli (Sweet Dosa)

Ingredients:
Rice - 1 cup
Coconut - 1/2 cup 
Curd  1/2 cup
Bread slices - 2
Sugar - 1/2 cup
Salt -  a pinch
Cardamom Powder - 1/4 tsp
Mixed Dry fruits - 1 tbsp (chopped)
Ghee - 1/2 cup

Method:

  • Soak the rice in water for 2 hours. Drain the water then add curd and bread slices. 
  • Mix it and keep aside for 4 hours. Grind it along with coconut to make fine batter.
  • Add salt and sugar and keep it overnight for fermentation.
  • Heat a frying pan and grease 1/2 tsp of ghee to it. Spread the prepared batter evenly then add another spoon of ghe to make it crisp.
  • Cook both sides till done. Do the same procedure for remaining batter.
  • Once they are ready sprinkle dry fruits and cardamom powder.
  • Serve hot with butter.

July 23, 2013

Green lentil Sprouts and Oats Dosa

Ingredients:
Urad dal – 1 Cup
Raw rice – 1 cup
Parboiled rice – 2 cups
Green moong lentils – 1 cup (sprouted)
Oatmeal – 1 cup
Ginger – small piece (chopped)
Green Chilli – 5-6 (chopped)
Salt to taste
Oil

Method:
  • Wash together urad dal, rice and parboiled rice. Soak for 2-3 hours. Grind to a smooth batter, adding water for a pouring consistency.
  • Set aside the batter for 3-4 hours to ferment.
  • Grind green sprouts, oatmeal, ginger and green chilli to a smooth paste.
  • Add to the fermented dosa batter.
  • Add salt and enough water to get a smooth flowing consistency.
  • Heat a non stick dosa pan and smear with a few drops of oil.
  • Pour a ladleful of batter in the center and spread thinly and cook till golden.
  • Remove and serve hot with chutney and sambar.

July 17, 2013

Kandi Attu (Arhar dal Dosa)

Ingredients:
Arhar dal - 500 gm
Red Chillies - 6
Ginger - small piece
Cumin seeds - 1/2 tsp
garlic cloves - 2
Salt to taste
Turmeric - 1/4 tsp
Curry leaves  - few
Coriander leaves - 2 tbsp (chopped)
Oil

Method:

  • Soak arhar dal for 4 hours. Wash and grind dal, ginger, cloves, salt, turmeric, cumin seeds and red chillies. Add sufficient water to make medium thick batter.
  • Add chopped coriander leaves and curry leaves.
  • Heat the pan, Pour 2 ladle fulls of batter to make thick dosa. Apply oil and cook both sides until red colour.
  • Serve hot with chutney.


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