Pumpkin Dosa

My family is big fan of dosa. So, I try to prepare all types of dosa varieties. This is one jewel in the crown. This is delightfully spicy dosa from Pumpkin. Yes, can prepare dosa from pumpkin too. Compare to regular dosa, it has mild spicy taste from red chili and pepper corns and nice aroma from cumin seeds.  Learn how to make delicious super special Pumpkin Dosa.

Ingredients:

Pumpkin – 7 to 8 long pieces

Salt to taste

Oil

For Batter:

Boiled Rice – 1 cup

Raw Rice – ½ cup

Cumin Seeds / Jeera – 1 tbsp

Whole Red chili/ Akka Lal Mirchi – 3 to 4 nos.

Pepper corns – 2 tsp

Method:

Wash them nicely and soak all the above batter ingredients in water for about 4 to 5 hours.  

After soaking, grind them in to a mixer grinder until smooth batter

Add the cooked pumpkin pieces and grind with batter. (As raw pumpkin skin is very hard to cut with knife, it is better to cook this vegetable in microwave for about 5 minutes. Let it cool and it becomes very easy to remove the outer skin, and then chop them into smaller pieces.)

Transfer the batter in to a big vessel/container add salt and mix it well. The consistency of batter should be neither too watery nor regular dosa batter thickness. You can prepare the dosa instantly. It tastes even better if it is fermented.

Heat dosa tawa over medium flame once it is hot enough add one tsp of oil and wipe with potato piece (cut the potato in to half, insert the knife on half piece of potato and wipe on surface of hot tawa.) Follow this process before and after making each dosa. This trick works each time and dosa comes out easily.

Pour the batter on tawa from edges towards center as thin as possible to make big circle. Shake over ½ tsp of oil around edges of dosa and cook till dosa turns to light brown color

Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying.

Serving: Serve dosa with any of your favorite chutneys like: Coconut Chutney, Onion tomato chutney and mint chutney. 

Check out our other Dosa varieties: 

Masala Dosa,

Mysore Masala Dosa,

Poha/Aval Dosa, 

Instant RavaDosa, 

Vegetable Cut Dosa,

 Adai,

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Instant Rava Dosa

Making South Indian Rava Dosa that too Instant Rava Dosa is super easy and simple. No need of soaking, grinding and fermentation. Interesting isn't it? Just mix all below mentioned ingredients, the consistency should be much thinner than regular dosa batter. You can use green chilies instead of mor milagai/marinated chili. 

Follow this recipe and discover how good the dosa tastes, and yes, don’t blame me if you get addicted to it. :)

Ingredients:

• Rava/Semolina/Coarse wheat flour - 2 Cups
• Rice Flour - 1 cup
• Wheat Flour  1 cup
• Onion finely chopped - 1 big no.
• Fresh Coriander leaves finely chopped - 1/2 cup
• Curd - 1 cup
• Salt to taste

Seasoning:

• Mustard Seeds /Mourie - 1 tsp
• Urud Dal / White Gram Split - 1 tsp
• Mor Milagai/ Dried Chilly - 3 to 4 nos.

* Mor Milagai - Green chilies are marinated in sour curd and salt then dried) You will get in Indian store)

Method:

Step 01) In a large bowl add rava, rice flour, wheat flour, chopped onion, coriander leaves, salt and add the seasoning

 

Step 02) Heat the tawa/griddle and add 1 tsp of oil and shallow fry the mor molga/dried chilies. (this dried chilies gives an authentic taste to dosa) Allow them to cool a bit and then crush them and add it the flour mixture, add curd and mix it well then lastly add water whisk until lumps are gone and prepare as thin batter. (Let the batter sit for 15 mins. This helps the batter to marinate with the all the ingredients)

 

Step 03) Heat the  flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one side

Step 04) Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying.

 

Serving: Serve with Coconut Chutney and Sambar or any other Chutney Recipes of your choice.

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Poha Dosa

Very simple procedure to prepare and tastes great. This dosa will be good if it is little thick, small and soft texture instead of more crispy.

Ingredients

• 2 Cups of Rice
• 1 Cup Poha / Aval/ Flattened Rice flattened rice   
• 2 tbsp. Curd
• 1/4 cup Chana Dal / Split Black Chickpeas  (Optional)
• Salt to Taste
• Oil for shallow frying

Method

1. Wash and soak rice and poha separately in plenty of water.Keep aside for 5 - 6 hours. 
2.  Drain and grind them to a fine paste, using as little water as possible. 
3. Keep aside for 7 -8 hours or overnight. 
4. Add curd and salt and beat well. 
5. Add soaked chana dal/ kadalai paruppu for more crunchiness. (This is optional)
6. Put a serving spoonful of batter on a hot griddle. 
7. Spread just a little, like an omelette. 
8. Sprinkle a tsp. of oil on it. Cover with a plate/lid.
9. Allow to fry over low heat, till bottom is golden brown

Serving: Serve immediately with any chutney.

Variation:

A dash of finely chopped onions, green chilies, coriander leaves or cheese may be sprinkled
over the dosa, as soon as it is spread. Proceed to cook as above.

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Vegetable Cut Dosa

There are so many varieties in making this dosa. The beauty of vegetable dosa is you can always change. I play from different vegetables and masala tweaking will always gives a different taste. You could make this dosa with left over sabji too. This is a good option to add all healthy veggies spiced with masalas and give them the shape however you want to attract your kid to eat the healthy Dosa. Enjoy one of my version of Vegetable Dosa…

Click here to know how to make the Dosa Batter

Ingredients

• Fresh green string Beans - 7 to 8 no.
• Cauliflower - 8 to 10 florets 
• 1 medium size carrot 
• 1 medium size potato 
• 1 medium size Onion 
• 1 medium size Tomato 
• Peas (optional)

Masala Powders:

• Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
• Turmeric Powder - 1 tsp
• Red Chili Powder - 1 tsp
• Salt to Taste
• Oil
• Fresh Coriander leaves for garnishing

For Seasoning:

• Mustard Seeds - 1tsp 
• Urud Dal / White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
• Saunf/ Fennel seeds - 1 tsp
• Garlic and Ginger Paste - 2 tsp 

Time Required : 20 mins (Excluding Batter Preparation)

Vegetable Stuffing Method:

1) Wash & cut all the above said vegetables and cook them as half boiled. Drain the water and keep it aside
2) Put a reasonable size pan on the range and heat oil. Add seeds allows them to splutter
3) Add garlic & ginger paste and fry for a minute and then add onion and fry till onion turn pink.
4) Add tomato and fry for about 2 minutes
5) Add salt and  all other masala powders and mix well and cook till raw smell of masala disappear
6) Garnish with chopped coriander leaves

How to Prepare Dosa:

1) Heat a flat frying pan with a teaspoon of oil. When the pan is hot enough, take a ladle full of dosa batter and pour it on center of pan and spread it nicely as big as pan size. Add a teaspoon of cooking oil/ghee/butter to one side of the Dosa.

2)Turn dosa in to other side, and spread the vegetable stuffing over the dosa. 

3)Cover another half over it. When it turns golden brown, it is ready to be taken off from the frying pan.

The thinner and crispier the dosa, the better it tastes!

Serving: Serve hot with any of your choice of chutney.

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Adai

This is again one of the comfort food from South India's Breakfast dish. It is full of nutrition and you will be happy to serve the protein pack dish to your family. This recipe varies from region to region in south India. Adai and aviyal is a very good combination to serve. When ever i prepare aviyal for lunch then dinner will be Adai :) Yes, it goes well with coconut chutney too. Here is my version of Adai…

Ingredients:

• 1 cup Boiled Rice
• 1/2 cup Toor Dal/ Yellow Pigeon Peas
• 1/2 cup Chana Dal / Split Black Chickpeas
• 1/2 cup Black Urud Dal / White Lentils
• Whole Red Chili- 10 to 12 nos.
• 1/2 cup Curry Leaves 
• Jeera/Cumin seeds - 1 tbsp
• Salt to Taste
• Oil

Method:

1. Put every ingredients excluding salt & cumin seeds in big bowl. Thoroughly wash it for 2 to 3 times and soak it in water with cumin seeds for at least 6 to 7 hrs
2. Grind them coarsely  not very smooth like plain dosa batter. This batter should not be thick nor watery.
3. Add the salt and mix it well and keep it overnight for fermentation. To avoid the spill over always use the big container as batter rise up in the night.
4. Heat the  flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one sides of the Adai
5. Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying

Serving:  Serve with Aviyal or with Coconut Chutney.

For Variation: You can add green sprout, moong Dal/Green Gram Split, Drumstick leaves or any green leaves and even any other lentils. Sometimes it is good to tweak the taste is' it?

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Masala Dosa

I think  mostly every Indians like Masala Dosa. And it is very popular breakfast dish in South India. Usually in north India they just fill potato sabji as filling where as in south India red chili chutney which is smeared on the dosa before putting in the potato filling.This recipe is combination of both format to give ultimate perfect blend taste in one go.


Ingredients for Batter

• Idli Boiled Rice - 4 cups
• Whole  Urud Dal / White Lentils - 1 cup (grown in Indian subcontinent- Available in Indian Store)
• Methi/ Fenugreek Seeds  - 1 tsp (Optional)
• Salt - 3 tsp
• (I.e. 4:1 ration)

Method for Dosa Batter

1.Thoroughly wash the rice and urud dal and soak rice and urad dal separately in water for at least  7 hours. 

2. Grind them separately, and mix them together with salt. (use your hand to mix well)

3. Keep it overnight for fermentation.

  

 

Ingredients for Masala:

• 3 to 4 Potatoes (boiled)
• Onion 2 nos
• Tomato 2 nos

For Gravy 

• Pottu Kadalai/Roasted Gram - 2 tbsp
• ¼ cup Grated Coconut
• 2 tbsp Coriander Seeds
• 2 pieces of garlic flake
• ½” Ginger
• 6 to 7 whole dry red chili 
• 1 tsp Turmeric Powder
• Salt to Taste

Time Required: 40 mins  (excluding batter preparation)

Method of Masala:

1. Boiled the potatoes and mash them well and keep it aside. Cut the onion and tomatoes into small pieces & keep it aside. 

 

2. Grid the gravy ingredients items in a blender in a much smoother format.

3. Heat a thick pan with 2 tsp of oil and  add the onion and tomatoes, salt and turmeric powder & fry them well, once done add the mashed potatoes and the gravy mixture and mix well & cook for 5 mins. Your masala is ready now.

4. On a flat frying pan, spread batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one sides of the Dosa.

5.  Turn in to other side, slight cook and take one tbsp of masala and spread over the half part of dosa cover another half over it.

6. When it turns to golden brown, its ready to be taken off from the frying pan and ready to serve. The thinner and crispier the dosa, the better it tastes!

Enjoy the chittinad style of Masala Dosa with Coconut Chutney and Onion Tomato Chutney.

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