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Showing posts with label DOSA VARIETY. Show all posts
Showing posts with label DOSA VARIETY. Show all posts

December 12, 2017

Red Rice Dosa Recipe – Sigappu Arisi Pirandai Dosai

Red rice dosa
I watched this red rice, Adamant creeper dosa recipe (Sigappu arisi pirandai dosai in Tamil) in Jaya TV’s arusuvai neram by Mrs. Mallika Badrinath. She shared this healthy sivappu arisi dosai adding pirandai. Recently my MIL had given some pirandai ( also known as bonesetter) from our backyard garden to make thuvaiyal. As I had some red rice and pirandai in stock, I tried this dosa immediately. Addition of pirandai helps to give more softness to the dosa. So I changed the ratio of red rice & urad dal as per my taste. It came out very well. We had a satisfaction of including a healthy food for our breakfast and dinner. I had already shared Kerala red rice idli, dosa recipe in my website. This red rice dosa is completely different from that recipe on ingredients and method.I have also shared the picture of red rice used in this recipe.  Ok, lets see how to make red rice dosa recipe / Sigappu arisi dosai adding pirandai with step by step pictures.


Name of Adamant creeper in different languages

  • English: Bonesetter, Devil's Backbone, Veldt Grape.
  • Hindi: Hadjod, Hadjor, Asthisrumgala
  • Malayalam: Changalamparanda-ചങ്ങലംപരണ്ട
  • Sanskrit: Vajravalli, Asthisrinkhala, Kulisa, Asthisamharaka.
  • Tamil: Pirandai-பிரண்டை
  • Telugu: Nalleru, Gudametige, Kokkitaya-ralu

  • Sigappu arisi dosai

    Red rice

    Red Rice Dosa Recipe - Sigappu Arisi Dosai With Pirandai

    Red Rice Dosa Recipe - Sigappu Arisi Dosai With Pirandai Dosa with red rice and adamant creeper - Sigappu arisi dosai with pirandai
    Cuisine: South Indian
    Category: Dosa recipes
    Serves: 15 nos
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes

    1 cup - 250ml
    • Red Rice - 2.5 cups
    • White round urad dal - 1/2 cup
    • Adamant creeper/ Pirandai - 2 long sticks (As shown in picture below)
    • Methi seeds - 1/2 tsp
    • Salt & Water - As needed
    1. Wash and soak red rice, urad dal and methi seeds together for 5 hours.
    2. Wash and clean pirandai. Chop into pieces and grind to coarse paste.
    3. Grind rice, dal mixture along with pirandai adding salt and water.
    4. Ferment overnight or for 12 hours. The next day, mix dosa batter well.
    5. Add some water if needed. Make dosa thin or thick. Serve with chutney or sambar !
    • Wash and soak red rice, urad dal, methi seeds together in enough water for 5 hours. Take the pirandai and clean it.
      Red rice dosa
    • Grease your hands with sesame oil. Wash the pirandai and chop the head & tail part. Remove the ridge like part using a peeler or knife. Remove the fiber portion too. Chop into small pieces and set aside.
    • Red rice dosa

    • Grind pirandai pieces to a coarse paste without water. Add this paste to rice while grinding.
      Red rice dosa
    • Grind the soaked rice + urad dal + methi seeds adding pirandai paste to a smooth batter adding enough water and salt. Collect in a bowl. Ferment overnight or for 12 hours.
    •  Red rice dosa

    • The next morning, batter would have raised slightly. Mix it well and add some water if needed. Consistency of this batter should be like our regular dosa batter. (Sorry I mixxed these pictures. I will try to update these steps with picture soon.)
    • Heat dosa tawa and sprinkle some water to check the heat of tawa. Water droplets should evaporate immediately. Wipe with a cloth or tissue. Spread 1.5 ladle of red rice dosa batter thin or thick as you like. Drizzle 1tsp sesame oil all over the dosa. Flip the dosa and cook the other side. Remove and serve hot with chutney or sambar. Enjoy !


    • If you don’t have adamant creeper/pirandai in hand, you can use red rice & urad dal in 4:1 ratio.
    • Fermentation is mandatory for this dosa batter else it will smell raw.
    • Do not worry if the batter is not raised well. Just check whether batter has got sour smell / Pulippu vasanai the next day morning.
    • You can increase the quantity of urad dal to 1/2 cup +2 tbsp to get softer dosa.

    Try & enjoy this healthy red rice dosa with pirandai. I served it with easy tomato thokku and raw onion chutney !
    Sigappu arisi dosai

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    November 21, 2017

    Vazhaithandu Masala Dosa Recipe – Banana Stem Dosa - Dosa Varieties

    Vazhaithandu masala dosa
    Vazhaithandu masala dosa – When we saw this dosa recipe in Salem Saravana Bhavan Hotel menu, Sendhil ordered it immediately. Salem Saravana bhavan restaurant has become our must visit place during Salem trip. Raksha loves their Ghee roast very much. We too like their varieties of dinner recipes with millets. So every time we visit there, we try to order some new and interesting dish. I too have a habit of trying the same at home. I had already tried and shared their Vazhaipoo dosa/ Banana flower dosa recipe recently. This morning I tried valaithandu masala dosa for our breakfast. This masala recipe is very similar to our South Indian style kurma but thick in consistency. I won’t say this banana stem stuffing tasted exactly like hotel recipe but it was close to it. Sendhil liked it a lot. We felt this dosa is one of the best way to consume banana stem for people who doesn’t like to eat vazhaithandu or vazhaipoo in the form of poriyal or kootu. Ladies, do try it for your husband even if he is a hater of banana stem. I am sure he will like the uniqueness and taste of this recipe. Ok, lets see how to make Vazhaithandu masala dosa / Banana stem dosa at home with step by step pictures.

    Do check out my Vazhaipoo Dosai Recipe too.

    Banana stem masala dosa

    Vazhaithandu Masala Dosa - Banana stem dosa recipe

    Vazhaithandu Masala Dosa - Banana stem dosa recipe

    Vazhaithandu masala dosa recipe - Banana stem masala stuffed dosa for breakfast / dinner

    Cuisine: South Indian
    Category: Dosa Recipe
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    1 cup - 250ml
    • Banana stem / Vazhaithandu - 1 no (Medium size), Finely chopped
    • Big onion - 1 no (Finely chopped)
    • Curry leaves - Few
    • Garam masala powder - 1/2 tsp
    • Cooking oil - 2 tbsp
    • Salt & water - as needed
    To grind
    • Grated coconut - 1/4 cup
    • Green chilli - 2 nos
    • Fennel seeds - 1/2 tsp
    • Ginger - 1/2 inch piece
    • Garlic - 6 cloves
    • Cashew nuts - 3 nos
    For Dosa
    • Dosa batter - 2 cups ( I used my idli rava idli batter)
    • Gingely oil or cooking oil or ghee - to drizzle dosa


    1. Wash and chop banana stem into fine pieces.Keep in buttermilk or water.
    2. Grind the masala and keep aside. Heat oil in cooker base.
    3. Saute onion and banana stem pieces. When it turns soft, add the ground masala, garam masala powder.
    4. Saute till raw smell goes off. Add very little water and pressure cook in high flame for 2 whistles.
    5. Remove the lid after steam is released. Mix well and boil if there is any excess water.
    6. Make the masala thick and spreadable. Keep aside.
    7. Now make thin dosa. After its cooked 3/4th on one side, spread the masala and drizzle oil / ghee around the dosa. Cook for a minute till dosa turns golden in the bottom. Fold the dosa and serve hot with coconut chutney or tomato chutney !


    • Wash and slice the banana stem into thin rings.Discard the thread like portion that comes while slicing the banana stem. Chop the rings finely and keep them immersed in buttermilk( to avoid discoloration) or water. Chop the onion finely and set aside.

    • Heat oil in a cooker base.Saute finely chopped onion and finely chopped banana stem till it turns soft. You can add some salt to quicken the process. Saute for 2 to 3 minutes.

    • Grind coconut,green chilli, fennel, ginger and garlic to a smooth paste. Add this paste to the banana stem mixture. Add garam masala powder. Mix till raw smell goes off.

    • Add very little water say 3 tbsp and mix well. Pressure cook in high flame for 2 whistles. Remove after the steam is released. Mix well and boil if there is excess water. Make thick masala. You can sprinkle some lemon juice if you like. Garnish with finely chopped coriander leaves. Mix well and keep the masala ready.

    • Take 2 cups of dosa batter. Dilute it slightly if the batter is too thick. Heat dosa pan. Spread the dosa batter and make it thin. When the top of dosa is 3/4th cooked, spread 2 tbsp of masala in the center of dosa.

    • Drizzle two tsp of oil around the dosa. Cook till the bottom of dosa turns golden. Fold the dosa and remove. Serve hot with coconut chutney or tomato chutney. Enjoy !


    • Adjust the quantity of green chilli as per your taste.
    • You can also use red chilli powder instead of green chillies.
    • You should chop the banana stem very fine else it would be difficult to eat. Actually I couldn’t chop it fine like hotel.
    • You can use any dosa batter. I used my idli rava idli batter and made dosa with it.

    Try this different dosa variety with banana stem and enjoy !
    valaithandu masala dosa
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    November 15, 2016

    Kerala Appam Recipe | Traditional Palappam Recipe With Yeast

    Kerala appam recipe
    Appam is one of the most popular South Indian breakfast recipe. It is commonly found in Tamil nadu and Kerala hotels. Tamil nadu style appam can be prepared in many ways. In my family, everybody loves appam very much. So I make it at least twice in a month. I have experimented and shared different recipes for appam like appam with cooking soda, appam without soda adding ENO and have made appam recipe using idli, dosa batter as well. But I have never thought of trying Kerala’s traditional appam recipe popularly known as Palappam. Recently when I was going through my Instagram feed, I got tempted by seeing a picture of Kerala Appam served with vegetable stew for breakfast. Since then, I was searching for traditional Kerala style appam and found many recipes with variations. I found it can be prepared with yeast , without yeast and even with rice flour. This time, I tried the traditional appam recipe using raw rice and yeast. Now I wish to try the easy appam recipe with rice flour and see the difference in texture.Soon I will share restaurant style vegetable stew recipe. Now lets see how to make Kerala Palappam recipe using raw rice and yeast !!

    Check out my other KERALA RECIPES if interested :)

    Kerala appam recipe

    Kerala Appam Recipe with Yeast - Palappam Recipe

    Kerala Appam Recipe with Yeast - Palappam Recipe How to make Kerala Traditional Appam recipe with raw rice and yeast - South Indian breakfast recipe
    Cuisine: Kerala
    Category: Breakfast
    Serves: 15nos
    Prep time: 12 Hours
    Cook time: 3 Minutes
    Total time: 12H 3Minutes

    1 cup - 250ml
    • Raw rice / pachari - 2 cups ( I used Dosa rice)
    • Grated coconut - 3/4 cup
    • Cooked rice - 3/4 cup ( loosely packed)
    • Active, instant dry yeast - 1/2 tsp 
    • Sugar - 1 tbsp
    • Salt & water - as needed (You can use coconut water for grinding the batter)
    • Cooking oil - to drizzle appam

    • Wash and soak raw rice for 4 hours.Chop the coconut into small pieces and grind it coarsely. Instead you can grate the coconut and grind it along with rice. Grind the soaked rice adding grated coconut, cooked rice, salt, sugar and yeast till it becomes a smooth paste. You can grind in a  grinder or in a mixie. You can use coconut water while grinding. But do not add more water and make the batter watery.
      Kerala appam recipe
      Kerala appam recipe
    • Transfer the batter to a big vessel and cover it with a lid.Let it ferment for 8 hours. I kept it for 12 hours as winter has started in my place.
    • After fermentation, the batter would have become frothy and almost doubled. Mix well with a ladle and add some water if the batter is too thick. The consistency of batter should be like regular dosa batter.
      Kerala appam recipe
    • Heat an appam pan and pour 1.5 ladleful of batter. Swirl the pan and make a circle. The center part of appam should be thick and the sides should be thin and lacy. Drizzle a tsp of oil around the appam and cover it with a lid. Keep the flame low to medium.I cook till its bottom turns light golden brown and corners turn crispy. If you want soft, white colored appam, remove it before the corners turn crispy. Remove and serve hot with sweetened coconut milk and vegetable stew.
      Kerala appam recipe
      Kerala appam recipe
    Enjoy !

    • Traditionally yeast is added in Palappam/Kerala appam. But if you don’t like its smell, you can avoid it.
    • If you are not using instant dry yeast, you should proof it. For this, dissolve 1/2tsp of yeast in 1/2 cup of warm water,1 tsp sugar. Mix it well and cover with a lid. Let it sit for 15 minutes. Check to see if the mixture turns frothy. If its active, add this mixture to the rice and grind it. If its not frothy, yeast is not alive/active. In that case, discard it and use a fresh yeast.
    • Cooking appam is medium flame patiently is more important else appam will burn in the bottom.
    • To make sweetened coconut milk, Grind 1cup of grated coconut adding 3/4 cup of warm water. Grind smooth and strain the coconut milk in a sieve. Collect them in a bowl and mix 1/4 cup of sugar and 1/2 tsp of cardamom powder to it. Mix well. Heat the coconut milk lightly till its warm and mix well for the sugar to dissolve completely. Do not boil the coconut milk. Serve warm with appam. 

    Enjoy this traditional Kerala Appam With sweetened coconut milk and Vegetable stew for a delicious breakfast !
    Palappam recipe
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    August 16, 2016

    Vazhaipoo Dosai Recipe – Banana Flower Dosa

    Vazhaipoo dosai
    Recently I tasted vazhaipoo uthappam in Salem Saravana bhavan – Aasai Dosai restaurant. It was very tasty and I din’t have the feel of eating vazhaipoo/ banana flower. As its a healthy dosa, I wanted to try at home. I was able to guess the ingredients of the masala(topping) and recreated the same. It came out very close. Sendhil loved it a lot. Most of us make Vazhaipoo usili, vazhaipoo vada  and even vazhaipoo adai at home. This vazhaipoo dosa is sure a welcome change from them. The consumption of banana flower would be more in this dosa. Make this dosa for your husband and ask him to guess the ingredients. He would love its taste for sure and definitely becomes surprised to know it is a vazhaipoo recipe. This dosa tastes the best with coconut chutney . Make sure you use fresh banana flower and its not bitter to taste.Ok, let see how to make restaurant style, healthy vazhaipoo uthappam recipe for your breakfast/dinner with step by step photos.

    Don’t forget to check out my how to clean vazhaipooVazhaipoo kuzhambu, Vazhaipoo vadai, vazhaipoo poriyal, Vazhaipoo usili and vegetable uthappam recipes.
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    July 20, 2016

    Vegetable Uthappam Recipe – Mixed Vegetable Dosa

    Vegetable uthappam recipe
    Basically I am a big dosa lover and love to try dosa varieties at home.I make them mostly for breakfast. But I couldn’t share all of them in my blog as I don’t get time to click the pictures in the busy morning hours.Today Sendhil is working from home.So I prepared this mixed vegetable uthappam for his breakfast and clicked it too. Onion uttapam and vegetable uthappam are our favorite among all the uthappam recipes in restaurant. So most of the time, this would be in our daily routine menu. More than the restaurant ones, I love this dosa version from small road side dosa corner. I have tasted and seen the making of mixed vegetable dosa several times in road side 101 dosa varieties stalls in Salem and Bangalore as well. Topped with the mixture of colorful, finely chopped vegetables & with lot of butter, this dosa tastes awesome with a watery coconut chutney, spicy Kara chutney and sambar served as a side dish. Literally I am drooling while writing this post and feel like running to a nearby dosa stall. At home, we can make a low calorie version by using less oil/butter and more healthy by adding more quantity of vegetables than hotels.Do try this for breakfast & kids lunch box. They would love to eat this colorful dosa. Sprinkle some cheese & make it more attractive for kids. Lets see how to make this yummy vegetable uthappam recipe with step by step photos.
    Vegetable uttapam recipe

    Vegetable Uthappam Recipe

    Vegetable Uthappam Recipe How to make mixed vegetable uttapam - Healthy dosa varieties for breakfast/dinner !
    Cuisine: Indian
    Category: Main- Breakfast
    Serves: 4 nos
    Prep time: 10 Minutes
    Cook time: 5 Minutes
    Total time: 15 Minutes


    • Idli dosa batter - 1 cup
    • Finely chopped carrot - 1/4 cup
    • Finely chopped onion - 1/4 cup
    • Finely chopped tomato - 1 no
    • Finely chopped coriander leaves - a handful
    • Finely chopped capsicum - 2 tbsp (optional)
    • Finely Chopped green chillies - 2 nos
    • Cooking oil/ghee/butter - as needed
    Check out my MIXIE DOSA BATTER recipe too.

    • Wash and finely chop the carrot, onion, tomato, green chillies, capsicum and coriander leaves and mix everything together.Instead of fine chopping you can grate carrot.If you like ginger flavor, add a tsp of grated ginger. In addition to this vegetables, you can add finely chopped cabbage, beans if you like.Heat a dosa tawa and pour a ladleful of dosa batter. Spread it slightly and make thick dosa if making uthappam.
    • If you want to make as a dosa, spread more. As soon as you see some holes on the top of the dosa, start sprinkling the mixed vegetables all over the dosa.
    Vegetable uthappam recipe
    • Drizzle 2 tsp of oil around it. By this time, the bottom portion of dosa would have cooked. Flip the dosa, press it lightly with the dosa flipper and cook the dosa in medium flame for 2-3 minutes. For variations cover and cook the dosa without flipping it.
    Continue Reading...

    June 7, 2016

    Mysore Masala Dosa Recipe – Karnataka Masala Dosa Recipe

    Mysore masala dosa recipe

    Mysore masala dosa (Karnataka masala dosa) is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too. I have already shared Tamil nadu style masala dosa recipe here. But authentic Mysore masala dosa recipe is a completely different from Tamil nadu masala dosa. Apart from dosa batter ingredients, the basic difference between Mysore masala dosa and plain masala dosa is the red chutney. A spicy red chutney smeared in crispy, buttery dosa stuffed with mildly spiced potato masala is the highlight of Mysore masala dosa recipe. Being in Bangalore, Karnataka for the past 10 years, I have tasted this dosa N number of times in almost all the popular restaurants like MTR, Mylari, Darshini, SLV and even in street food. Everybody make it in their own authentic way. I am yet to taste Gandhi bazaar Vidyarthi Bhavan Hotel Masala dosa. Raksha is a big fan of Mysore masala dosa more than me. It was my long time dream to make this dosa in my kitchen that tastes close to the restaurant. So I was browsing for the same and bookmarked so many recipes.Finally I tried this recipe from HERE. I followed the dosa batter & potato masala recipe from there. For the spicy red chutney recipe, I combined the recipes from THIS & THIS blog. I served this hot & spicy dosa with coconut chutney for our Sunday breakfast. The moment Sendhil & Raksha tasted this dosa, they told “Wow, it tastes just like hotel ones”.What else I need, it shows the success of this recipe, Isn’t  it ?? . I did not add so much butter like in hotels. You can add more if you like ! Friends, do try this dosa recipe at home and take the credits. Lets see how to prepare Mysore masala dosa recipe with red chutney, potato masala and coconut chutney recipe with step by step photos !!
    Karnataka masala dosa recipe

    Mysore masala dosa recipe

    Mysore Masala Dosa Recipe

    Mysore Masala Dosa Recipe How to make South Indian Mysore Masala Dosa Recipe - Spicy Red chutney recipe, Potato masala and Side dish Coconut chutney recipe discussed
    Cuisine: South Indian
    Category: Dosa Varieties
    Serves: 10 nos
    Prep time: 10 Hours
    Cook time: 20 Minutes
    Total time: 10H20Minutes

    1 cup – 240ml (use same cup and measure all ingredients for batter)
    For Mysore masala Dosa batter

    • Dosa rice – 2 cups ( Low cost Sona masoori/ Raw Rice)
    • Idli rice - 2 cups
    • Chana dal – 4 tbsp
    • Toor Dal - 4 tbsp
    • Urad dal – 1 cup ( split or whole urad dal)
    • Poha/ pressed rice – 1/2 cup ( Thick or thin Aval)
    • Methi seeds / fenugreek – 1/2 tsp
    • Sugar – 1 tsp (to add in the batter 30 minutes before making dosa)
    • Salt & water - as needed
    For potato stuffing / Potato palya for masala dosa
    • Boiled potato – 2 nos
    • Green chilli – 1 no ( finely chopped)
    • Big onion – 1 no (-do-)
    • Curry leaves - Few
    • Turmeric powder - 1/4 tsp
    • Salt & water - as needed
    To temper
    • Cooking oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Chana dal - 1 tsp
    • Urad dal - 1 tsp
    Spicy Red Chutney for Mysore masala dosa
    • Chana dal / Kadale bele - 1/4 cup OR Fried gram dal/ Hurikadale/Pottukadalai – 1/4 cup 
    • Red chilli – 7-8 nos ( Use only Byadgi chillies for bright red color)
    • Small onion or big onion – 3 nos / 1/2 no
    • Garlic –   2 cloves
    • Dessicated coconut - 1 tbsp ( optional, I din't use it)
    • Salt - as needed
    • Water - Use less to make thick chutney
    • Tamarind – a pinch
    Coconut chutney for masala dosa
    • Grated coconut – 1/2 cup
    • Green chilli – 3 - 5 nos 
    • Fried gram dal /Roasted gram dal – 2 tbsp
    • Garlic cloves – 4 nos
    • Coriander leaves – 1 sprig
    • Curry leaves – 3 nos
    • Mint leaves - 1 tbsp
    • Tamarind - A pinch
    • Sugar - a pinch
    • Turmeric powder - a pinch (optional, add to make bright green chutney)
    • Salt & water – as needed

    • Wash and soak all the ingredients given under “For Dosa batter” for 3-4 hours. Grind them to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 30 minutes  to 1 hour without disturbing it. In the mean time, make red chutney, potato masala and coconut chutney recipes.
    Mysore masala dosa recipe
    Mysore masala dosa recipe
    • POTATO MASALA FOR DOSA : Wash and pressure cook the potato for two whistles in low flame. Add turmeric powder and salt in the cooker. Remove the potato, peel the skin and mash it well. Set aside. Chop the green chillies and onion. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, green chillies and saute till transparent. Add the mashed potato, turmeric powder and required salt. Mix well. Add 1/4 cup of water if the masala is too thick and dry. Make the masala like a semi thick paste.Keep it in a plate.
    Mysore masala dosa recipe
    Mysore masala dosa recipe
    • RED CHUTNEY FOR MASALA DOSA : Heat 2 tsp oil and roast chana dal till golden along with the ingredients given under “For spicy red chutney” without burning them.Grind everything to a smooth thick paste. Make sure you don’t add more water while grinding the chutney. It should be thick and spreadable.Remove the chutney to a bowl. For variations, you can add fried gram dal & grind all the ingredients raw to make an easy version.
    Mysore masala dosa recipe
    •  SIDE DISH FOR MYSORE MASALA DOSA :  Grind the ingredients given under “ Coconut chutney” to a smooth paste. Remove thick coconut chutney in a bowl. If you want thin chutney, add 1/4 cup to 1/2 cup water based on your taste. Thin down and serve like hotels.  (To get bright green color, add a pinch of turmeric powder while grinding the chutney.)
    Mysore masala dosa recipe
    •  HOW TO COOK DOSA : Now take the dosa batter and mix well. Heat a dosa pan and when the pan becomes hot ( Not smoky hot), sprinkle some water and wipe the dosa pan with a tissue paper or cloth. Keep the flame low and pour a big ladleful of batter. Spread it to a thin circle.
    Mysore masala dosa recipe
    • Keep the flame medium now. Let the dosa cook in medium flame for one minute.When the dosa is half cooked,  spread the red chutney all over the dosa and drizzle 2 tsp of oil or butter around the corner and middle of dosa.
      By this time, dosa will become golden brown. Do not flip the dosa. Keep 3 tbsp of  potato masala in the center of dosa and fold it. Remove in a plate. Golden red colored Mysore masala dosa is ready ! Serve it topped with a small piece of butter. Enjoy with coconut chutney !! Mysore masala dosa recipe
    Mysore masala dosa recipe

    TIPS TO MAKE PERFECT GOLDEN BROWN DOSA : After making the first dosa, keep the flame completely low. Sprinkle a handful of water on the dosa pan. It will sizzle and absorb all the heat of pan. Then wipe the pan with a clean cloth. Now pour a ladleful of batter and spread it thin. Now increase the flame to medium and proceed as given above. For every dosa, make sure dosa pan is not so hot. Dosa should cook slowly in low to medium flame to get a nice golden brown color. You should add oil after the dosa is half cooked. Oil should sizzle all over the dosa. Do not flip it. Remove after the bottom turns golden brown. Top of the dosa should also look cooked without any batter. Each dosa takes 3 to 5 minutes to cook perfect like hotel style !

    • You can use thick or thin poha. Adding sugar gives a nice golden color to the dosa. So do not skip it.
    • Add more or less red chillies based on the taste for red chutney and coconut chutney recipe.
    • This dosa should be cooked in low to medium flame to get the crispy, golden colored dosa. So cook it patiently. Also make sure, the heat of pan is not less. Low heated pan yields dry dosa.
    • Do not sprinkle oil as soon as you spread the dosa. Drizzle oil only after the dosa is half cooked.Add butter instead of oil for rich taste.

    Authentic Mysore masala dosa recipe

    Enjoy making this Hotel style Mysore Masala Dosa recipe at home and serve hot with coconut chutney ! Tastes great !!
    Mysore masala dosa recipe

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    May 19, 2016

    Chana Dosa – Kondakadalai Dosai Recipe - Chickpeas Dosa

    Chana dosa
    Kabuli chana dosa/Chickpeas dosa / Kondakadalai dosai in Tamil. This recipe was shared to me by Suchi Vasan, my readerHappy.She shared this dosa recipe along with a side dish – Kara chutney. When she sent the recipe, I thought it would be more like our mixed lentil adai. But I was wrong. Its completely different from adai batter in ingredients and procedure.Its a very healthy, protein rich dosa recipe with more quantity of white chana and less rice. Batter should be ground like our usual dosa batter.This dosa can be made instantly, no fermentation needed. It comes out very soft and tasty. Sendhil & myself loved it a lot. Its a very good and healthy breakfast choice for adults and kids as well. I have decided to make this dosa very often in my kitchen.In fact I loved to have kabuli chana in the form of dosa more than sundal or gravy.Thanks a lot Suchi for sharing this yummy, healthy dosa variety with me.Friends, do try this dosa and share your feedback here. I guess this recipe works for kala chana/Black chana too.Lets see how to make Kabuli chana dosa recipe.HERE is the link for Kara Chutney.
    Check out my Puffed rice dosa/Arisi pori dosai from Suchi Happy
    Chana dosa recipe

    Chana dosa - Kondakadalai dosa

    Chana dosa - Kondakadalai dosa Healthy, Protein rich dosa recipe
    Cuisine: Indian
    Category: Dosa recipes
    Yields: 10 nos
    Prep time: 10 Hours
    Cook time: 5 Minutes
    Total time: 10 hours5Minutes

    1 cup - 200ml
    • Kabuli chana/ white chana - 1 cup
    • Idli rice - 1/4 cup
    • Methi seeds - 1/4 tsp
    • Asafetida/Hing – 1/2 tsp
    • Salt & water - as needed

    • Wash and soak chana for 8 hrs. Wash and soak the rice & methi seeds for 2 hrs.
    Chana dosa recipe
    • Grind the chana adding hing to a smooth paste in a big mixie jar. Add the required water while grinding. Transfer the batter to a vessel. Now grind the rice like rava(If you want to make crispy dosa, grind the rice till smooth).Add required salt. Mix both the batter and leave it aside. I kept the batter for 4-6 hours as we like mild sourness taste. If you want to make dosa instantly, you can go ahead.
    Chana dosa recipe
    Chana dosa recipe
    • Mix the batter well before making dosa. Make sure the batter is not too thick or too thin.Heat a dosa tawa and pour a ladleful of batter. Spread it thin or thick as u wish. Drizzle a tsp of oil around the dosa and in the middle of dosa. Let it cook in medium flame for few minutes. Flip the dosa and cook the other side for few minutes. Remove and serve hot with Kara chutney.
    Chana dosa recipe

    • You can grind red chillies along with chana and hing and make it like spicy adai dosa. You can also add finely chopped onions, curry leaves and make dosa. You can modify this recipe as you like. I am sure adding all these spices makes this dosa even more flavorful.
    • If you have left over batter, refrigerate it and use it the next day. Suppose if the batter is too thin, you can add some rice flour and make it thicker. If you want to make crispy dosas, make the batter thin and spreadable.
      Enjoy !
    Enjoy this protein rich dosa with kara chutney for breakfast or dinner !
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