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Varities of Dosa

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Feb 19, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi to all,

    We know Dosa is a super tiffen varity of South India. Generally all of us will like dosa. Here I am giving some varities of dosa.

    · Generally we prepare Dosa by pouring oil. Other than that we can use pure ghee, butter or oil and ghee mix to prepare delicious Dosa.

    · If we prepare thin Dosa by pouring ghee means it becomes 'Ghee Roast'.

    · While preparing 'Masala Dosa' if we use butter in the middle of the Dosa, it becomes 'Butter Masala'


    · Like this according to your taste or by using your ideas, you can make many varieties of Dosas.

    We can prepare dosa dough by soaking dal and rice or we can prepare them by adding rava, Maida or rice flour. Here let us see some types of dosa dough and with that you can prepare dosa.
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Normal Dosa


    · To prepare dosa dough soak 1 cup of Udad dal and 4 cups of rice for 2 to 3 hours.
    · Soak them separately. Then grind them in a mixer grinder or grinder.
    · After grinding mix them and add salt to the mixture.
    · Keep side for over night or more than 8 hours. The dough will ferment and it will 'come up'.
    · Then mix it well and make dosas out of it.
    Serve with any chutney or dosa milagai powder.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Vendhaya (fenugreek) Dosa

    · To prepare dosa dough soak 1 cup of Udad dal, 4 cups of rice and 2 table spoons of fennugreek seeds for 2 to 3 hours.
    · Soak them separately. Then grind them in a mixer grinder or grinder.
    · After grinding mix them and add salt to the mixture.
    · Keep side for over night or more than 8 hours. The dough will ferment and it will 'come up'.
    · Then mix it well and make dosas out of it.

    Serve them with any chutney / dosa milagai powder.
    · Fenugreek will give a good aroma and good colour to the Dosa.
     
    Last edited: Feb 19, 2007
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Onion Dosa

    · Chop one or two onions finely.
    · While preparing dosa spread chopped onions on the dosa and turns them carefully.
    Again pour oil and remove carefully and serve with tomato chutney.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Masala Dosa

    · Boil 2 or 3 Potatoes, Chop Onions, cut green chilies, grate ginger, Chop coriander leaves and cut garlic.
    · Make seasoning with mustard seeds, Udad dal and Channa dal. Add turmeric powder.
    · Now add green chilies, ginger and chopped garlic in the pan.
    · Add chopped onions and fry them well.
    · Now add smashed potatoes and add 1/2 cup water and cook them well.
    · Remove from the fire and let the 'Masala curry' cool.
    · Now make Dosa and turn it. Before removing Dosa from the Tava put some 'Masala curry' in the middle of the Dosa and fold Dosa and serve as it is.
    Note: You can prepare this masala curry as per your taste.:)
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Tomato Dosa

    · Chop one or two onions finely.
    · Chop 4 - 5 Green chilies finely.
    · Slice Tomatoes.
    · Chop Coriander leaves and add all the ingredients with Dosa dough.
    · Add some Cumin seeds also.
    · Make thick Dosas out or the dough. Keep sliced tomatoes/finely choped tomatoes on the Dosa and turn them carefully.
    · After cooking two sides remove the 'special spicy Dosa' from the tava and serve.
    Serve with coconut chutney.


     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kadutha mavu (fresh dough) Dosa


    · To prepare dosa dough soak 1 cup of Udad dal and 4 cups of rice for 2 to 3 hours.
    · Soak them separately. Then grind them in a mixer grinder or grinder.
    · After grinding mix them and add salt to the mixture.
    · Then mix it well and make dosas out of it.
    · Start making Dosas immediately to get fresh dough Dosas ( kadutha mavu Dosa).
    · This dosas will be crispy and will have good colour.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Crispy Dosa


    · Soak 2 1/2 cups rice, 1/2 cup sabudhana (Sago), 1/4 cup Udad dal and 1 sp Fenugreek seeds.
    · Soak rice separately and all the other ingredients separately.
    · After 3 hours grind them separately and add salt and mix well.
    · Next day or after 12 hours make thin crispy Dosas like hotel dosa.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Coconut Dosa


    · Soak 1/2 kg rice with 100Gms. of Udad dal in a same bowl.
    · While grinding add 1/2 coconut and grind.
    Add salt to the mixture and make Dosas immediately.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Lindal dal or Thur dal Dosa


    · Soak 2 cups boiled rice, 3/4 cups Thur dal, 2 spoon Fenugreek seeds separately.
    · Grind them separately and mix them well.
    · Grind them as cores.
    · Add salt and make Dosas after 8 hours.
    · Make thin Dosas.
     

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