Rawa Dosa

Ingredients:

1 cup Rawa or Sooji ½ cup Rice Flour ¼ cup Maida Salt to taste ¼ tsp Pepper Powder 1 cup Onion 4 Green Chilies 6 curry leaves ½ cup Coriander Leaves

½ tsp Cumin seeds Direction: Combine the three flours, salt and water and mix well. Make sure there are no lumps in the batter. Add enough water to make the batter runny or thin. Then add the rest of the ingredients and mix well.To make the Dosas: Heat the pan with 1 tsp of oil. Take a ladleful of batter and pour the dosa from the sides unlike a traditional dosa that is poured form the middle. Spread evenly. Dribble oil onto the dosa and cook on both sides until golden brown. Serve hot with peanut onions chutney. For the Peanut Onion Chutney: ½ cup Roasted Peanuts (with the skin removed) 1 cup onion chopped and roasted with some oil, A few dry red chilies roasted with a few drops of oil, a pinch of asafetida, Some tamarind juice (soak a small piece of tamarind in warm water for about 10 minutes and squeeze to extract juice), Salt to taste. Grind all ingredients with requiring water. For seasoning: Heat the pan with oil and add mustard seeds red chilies, curry leaves and hing. Now add the chutney. Mix well.

Kajjikayalu

Ingredients:

500 gms Maida
8 tsp ghee
water to knead the Maida
Salt to taste
4 cups Oil for deep frying

For the filling:

¼ dry coconuts finely grated
1 cup sooji/semolina
1 cup sugar
1 tsp cardamom powder
Pinch of karpur
4 tsp cashew nuts chopped

Direction:

Mix the Maida with salt, 4 tsp heated ghee and enough water to make pliable dough, not too soft. Divide the dough and shape into small balls. Keep aside covered for half an hour.

Heat a pan, with 2 tsp of ghee and add the grated coconut and roast over medium flame for a few minutes. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that it’s well roasted, it takes longer time to roast than dry coconut.

In the same pan, add 1 tsp ghee and add the sooji and roast over medium flame till it turns light pink. Remove, cool and keep aside.

Powder the sugar and mix with the roasted sooji, grated coconut, karpur, cardamom powder and cashew nuts. The filling is ready. Keep aside.

Now, roll each ball with the rolling pin into a thin puree. Spread a tablespoon of the filling on one half of the rolled out dough.

Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.

Press the ends firmly so that the filling doesn’t come out during the deep frying process and twist the edges around the kajjikaya.

Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 4-5 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry, on medium heat. And not piping hot oil. Cool and store in air tight containers. Kajjikayalu remain fresh for at least a week and can be stored for 3 weeks.

Note : ( you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji)

Tomato Dosa

Ingredients:

2 cup Rice Flour
1 cup Maida Flour
1 cup small Soji
1 Kg. Fresh Tomato
1 cup Onion chopped
2 tsp fresh Ginger
1 cup fresh Coriander
2 Green Chilies
Salt to taste
½ cup Oil for, making dosa.
Direction:

Grind tomato with adding ginger, green chilies, and cumin seeds. Grind into fine paste. Mix all the flours in a big bowl and add the tomato juice by mixing thoroughly till you get the dosa consistency. Add lemon juice and salt to taste. Heat the pan with 2 tsp oil and make dosa. On the top of dosa you can add coriander leaves, and chopped onions for additional taste.

Paneer dosa

Ingredients:

1 cup raw rice
1 cup par boiled rice
1 cup Grated paneer
4 Green chilies chopped
Salt to taste
1 tsp coriander leaves Chopped
Oil for roasting

Direction:

Soak raw rice and parboiled rice together for about 2 hours. There after grind the soaked rice to a fine batter. Add salt as required while grinding. Add grated paneer, green chilies, chopped coriander and mix the batter well.
Heats the dosa pan and pour a ladle full of batter on to the pan and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.
Serve the hot dosa with coconut or onion chutney and sambar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.

Methi dosa

This Dosa is especially for diabetic patients. It tastes little bitter. If the batter is fermented enough, the bitterness gets reduced.

Ingredients for dosa:

1 cup raw rice
¼ cup urad dal
¼ cup methi seeds
8 red chilies

Ingredients For curry:

2 cups Methi leaves
¼ cup onions
¼ cup boiled potato
2 tsp red chili powder
¼ tsp turmeric powder
Salt to taste
1 tsp cumin seeds

Direction:

Heats the pan with oil and add cumin seeds, onions, methi leaves, potato, turmeric powder and salt. Fry well for 5 minutes. Now add red chili powder. Turn off the stove and keep aside.
Soak methi, rice, urad dal and red chilies together for 5 hours. Drain excess water. Grind them nicely to a smooth batter. Allow the batter to ferment for 5 hours.
This dosa will taste slightly bitter. But if the batter is fermented enough, the bitterness gets reduced. Make dosa on a pre-heated thick pan and apply oil on the sides of the dosa and Put a spoonful of this mixture on the top of dosa. Remove and serve hot.

Maida dosa with potato curry

Ingredients:

2 cups Rice flour
2 cups Maida flour
2 tsp yoghurt
2 tsp Melted ghee.

Ingredients for curry:

4 tsp ghee
1 tsp mustard seeds
1 medium onion, finely chopped
2 cup potatoes, boiled, & mashed
¼ tsp turmeric
½ tsp chili powder

Coconut chutney:

1 cup coconut grated
½ cup fried chana dal
3 tsp ginger garlic chopped
4 green chilies
Salt to taste

Direction:

Mix the rice flour with the Maida flour. Add yoghurt, ghee and enough water to make a thick batter. Cover and keep aside for 8 hours or overnight, at room temperature to get fermentation.
Make dosa as normal way.


Grind coconut chutney. If require you can add seasoning.

For curry: Heat the pan with ghee and fry the mustard seeds for 1 minute. Add the onion and add potatoes, turmeric and chili, fry for 2 minutes or until dry. Put a spoonful of this mixture in each dosa, roll up like a pancake and serve with coconut chutney.

Spicy Masala Powder Dosa

You can use this recipe as a substitute for Masala Dosa. You don't have a filling and you can use the Masala again for spicing up an otherwise plain Dosa.

Ingredients:

3 cups raw rice
1 cup parboiled rice
½ cup Urad dal
1 tsp fenugreek seeds
Salt to taste
Oil for roasting

Ingredients for Masala Powder:

2 tsp Coriander seeds
2 tsp urad dal
2 tsp Chana dal
1 tsp cumin seeds
½ tsp Asafetida
2 tsp sesame seeds
8 red chilies
Salt to taste
2 tsp grated dry coconut

For decoration:

½ cup Onions
¼ cup Coriander leaves

Direction:

Heats the pan with 2 tsp of oil and fry individually all masala ingredients, except coconut. Fry well. Lastly add dry coconut and switch off the stove. Stir the mixture a little. When this mixture cools down, add salt and dry grind to a slightly coarse powder.
Soak raw rice, parboiled rice, fenugreek seeds and urad dal together in water for 3 hours. Drain excess water. Grind these to a smooth batter. Add salt and allow the batter to ferment overnight. Next day, use this batter to make dosa on a pre-heated thick tawa.
Apply oil to the sides of the dosa and roast well. Sprinkle the Masala Powder (as above prepared) onions, and coriander leaves on the top of the dosa. Brush little oil on the dosa. Reduce the flame. Do not turn the dosa. Roast on only one side. Serve hot with coconut chutney.

Besan Dosa

Ingredients:

2 cups Besan
¼ cup rice flour
¼ cup onions chopped
4 green chilies
1 tsp cumin seeds
pinch of Garam masala powder
6 green chilies
½ cup coriander leaves
1 carrot chopped
½ tsp ajwain
½ tsp of salt to taste

Direction:

Sift Besan flour to aerate and to remove lumps. Take in a big vessel. First add cumin, ajwain, rice flour and salt. Mix to combine. Next, add the finely chopped vegetables. By gradually adding water, about 1 to 2 cups, mix and prepare besan batter to a medium-thick pouring consistency, like idly batter.

Heat the pan and when the pan is hot, pour ladleful of batter and spread into thin round. Sprinkle half teaspoon of oil or ghee on the top. Wait for bubbles to appear. When the underside starts to brown, gently lift and turn to other side. Cook the dosa until the second side is lightly browned. Remove and serve hot with coconut chutney.

Poha Dosa

Ingredients:

2 cups rice
1 cup parboiled rice
¾ cup urad dal
¾ cup poha/rice flakes
1 tsp fenugreek seeds
Salt
Big pinch sugar (optional)

Direction:

Soak raw rice, parboiled rice, urad dal and methi seeds in enough water for 6 hours. Separately soak the poha or beaten rice for 2 hours. Grind all the ingredients along with poha adding enough water to form a pouring consistency. Leave it overnight to ferment.Add salt and a pinch of sugar, just before preparing the dosa’s and combine well. Pre-heat a tawa till really hot, sprinkle little water, pour 2 ladles of batter (do not spread the batter) and let it cook gradually over medium heat. It should look like a thick pancake. Drizzle some oil along the edges and let it cook for 2 minutes or till nicely roasted.

Corn Dosa

Ingredients:

1 cup fresh corn seeds
¼ cup chana dal(soaked)
4 tsp gram flour
3 green chilies
1 tsp ginger, garlicchopped
1 tsp cumin seeds
½ cup onions chopped
¼ cup coriander leaves
¼ tsp chili powder

Direction:

Deseed from the (2 in no.) corns. And grtind into a fine paste with adding green chilies, ginger, cumin, and soaked chana dal.add 2 tsp of wateragain grind well. At last add salt. In a bowl mix onions, gram flour, chili powder, coriander leaves and grinded paste. If require add little more water. Mix well. Spread dosa from the centre and pour oil around dosa. Let it roast on a low heat. Turn the other side after done & roast it & serve hot. It will be tasty with fresh seeds.

All dal dosa

Ingredients:

1 cup Bengal Gram (split chana dal
1 cup Red Gram (split Tovar dal)
1 cup Lentil
1 cup Green Gram (split moong dal)
1 cup Black gram (split urad dal)
4 nos Red Chilies
2 tsp ginger and garlic chopped
1 tsp coriander seeds
1 tsp cumin seeds
2 green chilli
4 nos Black Pepper (whole)
Asafetida to taste
Salt to taste

Directions:

Take equal measures of all pulses, moong dal, Tovar dal, chana dal, masur dal, etc and rice. Soak them separately. Grind them to a rough consistency [Add coriander seeds, green chili, chopped ginger and garlic red chili, asafetida, black pepper corns, salt according to taste while grinding]. No fermentation required. This ground dough can be prepared like dosa. Heats the dosa pan, prepare dosa’s.It’s a variety of dosa. It’s more protein content for vegetarians.