What does spring mean to you? A bounty of veggies, a splash of colours, fresh flavours? Well, experience all the vibrant joys of spring, wrapped inside this scrumptious Spring Dosa. A tasty stuffing of crunchy veggies, boiled noodles and peppy sauces is the highlight of this delicious butter-cooked dosa, which is a hot favourite sold by Mumbai’s street food vendors.
A mouth-watering presentation of dosas rolled up with scrumptious potato bhaji, slit diagonally, and topped with soothing coconut sauce. Incidentally, it is not just the masaledar potato bhaji that adds flavour to the Dosa Lasagne, but also the coconut sauce, which features a unique blend of coconut milk with green chillies, lemon juice, and so on. Spend a few seconds savouring the myriad flavours in each mouthful of this unique preparation! It is an experience you will cherish.
set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa |
set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa is a famous snack from South Indian repertoire. Learn how to make sponge dosa.
To make set dosa, wash and soak the par-boiled rice, raw rice, urad dal and fenugreek seeds in enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Drain and blend in a mixer along with 1 cup of water to make a batter of dropping consistency. Add the salt and mix well. Cover the batter with a lid and keep aside to ferment in a warm place for 12 hours.
Then to make sponge dosa, heat a non-stick tava (griddle) and grease it lightly with oil. Pour a ladleful of the batter over it and spread it evenly to make a 125 mm. (5”) diameter circle. Cover with a lid and cook on a medium flame for 2 to 3 minutes, using a little oil, till it turns golden brown in colour from one side. Repeat with the remaining ingredients to make 9 more dosas. Serve immediately in pairs with sambhar and coconut chutney.
Soft and spongy, this sumptuous dish is perfect for breakfast A very popular offering in South Indian restaurants, set dosa without curd is a snack of fluffy, melt-in-the-mouth dosas, which are named so because they are usually served in pairs. Not to worry, as sponge dosa is also made with common ingredients like parboiled rice, raw rice and urad dal.
While Sambhar and coconut chutney are served with most varieties of South Indian dosa, this unique Udipi style set dosa is also served with kadala curry at restaurants. This combo makes a satiating lunch or dinner too!
Tips to make set dosa. 1. Always soak the batter for atleast 4 hours. It will look like this after soaking. 2. When blending always blend till smooth. Add salt to the batter and mix very well with a spoon or your hands. 3. Ferment always in a warm place, the batter should look like this, so well fermented. 4. Do not cook the set dosa on both the sides, just one side. 5. Covering the set dosa while cooking makes it easier to cook and cooks well. 6. These comforting and satiating dosas are quite a contrast to the usual image of crisp, golden dosas but they are perfect to have with chutney and sambhar or spicier accompaniments like kadala (chickpea) curry, vada curry or saagu.
Enjoy set set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa | with step by step photos. maida dosa recipe | no rice no dal instant dosa | Indian maida dosa with coconut | instant dosa for breakfast | with 26 amazing images.
maida dosa recipe | no rice no dal instant dosa | Indian maida dosa with coconut | instant dosa for breakfast is a quick fix recipe which is a classic example of how common ingredients can yield tastiest of foods. Learn how to make no rice no dal instant dosa.
To make maida dosa, combine the coconut, green chillies, sugar and ½ cup of water in a mixer and blend till smooth. Combine the plain flour, coconut mixture, salt and 1 cup of water in a deep bowl and whisk well to make a smooth batter. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for 10 seconds. Pour this tempering over the batter and mix well. Heat a non-stick tava (griddle) sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear a little butter over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp from both the sides. Fold over to make a semi-circle. Repeat with the remaining batter to make 7 more dosas. Serve immediately with sambhar and coconut chutney.
The no rice no dal instant dosa is made with an aromatic and flavourful plain flour batter perked up with coconut, green chillies and a tempering of mustard seeds and curry leaves. The secret of making this dosa lies in moderating the tava’s temperature by sprinkling a little water on it before pouring the batter.
This dosa gives you an opportunity to enjoy your favourite South Indian snack without any soaking and fermenting. We suggest you use butter to cook these Indian maida dosa with coconut and remember to serve them immediately.
While the traditional dosas are all time favourites, you can fit this instant dosa for breakfast, snacks or lunch with coconut chutney, sambar and gun powder. It will be a meal to be enjoyed for all those who enjoy indulging into soft dosas.
Tips to make maida dosa. 1. Sprinkle little water on the tava after making every dosa. 2. Do not make batter too runny.
Enjoy maida dosa recipe | no rice no dal instant dosa | Indian maida dosa with coconut | instant dosa for breakfast | with step by step photos. A gluten free snack of dosas stuffed with protein and fibre rich sprouts together with antioxidant rich veggies like beetroot, carrots, cabbage and tomatoes. While the dosas make a great alternative to rotis for the gluten-intolerant, the nutritious stuffing is a healthy alternative to starchy potatoes! You need to plan a little ahead if you wish to make Stuffed Sprouts Dosas, because the batter needs to be fermented.
Kerala is famous for appam. This recipe makes a difficult dish easy to cook.
Tasty and satiating, the Soya Dosa is also quick and convenient to make without requiring any fermentation.
Perfect proportions of soya flour and urad batter are combined to make delicious, golden-brown dosas that taste simply awesome, especially if served with coconut chutney.
You can also pick any other chutney or Sambhar to serve with these dosas. Start your day with these sumptuous dosas and you will enjoy the change.
You can also try other innovative dosas like the Delicious Apple and Carrot Sandwiches and Moong Dal Dosa . instant palak dosa | palak rava dosa | spinach neer dosa | with 21 amazing images.
instant palak dosa is one of the quick, easy and healthier option for breakfast. Learn how to make instant palak dosa | palak rava dosa | spinach neer dosa |
spinach neer dosa is truly instant as there is no need of fermentation. Ingredients used to make this dosa are very commonly available in Indian kitchen. This dosa turns out very crispy and tasty.
instant palak dosa recipe is inspired from two Indian recipes, one is Ghavan which is traditional Kokani recipe and the second is Rava dosa which is well known South Indian dosa. The batter of instant spinach dosa is just like rava dosa.
Spinach is also rich in vitamin A and folic acid, both of which are antioxidants that help fight harmful free radicals in the body. Adding spinach enhances the taste and it is more healthy option. If kids don’t like spinach this is the one way to feed them.
Tips to make instant palak dosa: 1. You can store the batter in an air tight container in the fridge and use it with in a day. 2. Grease the tava each time you make dosa. 3. You need to adjust the consistency of water as the batter tends to settle down after making few dosas.
Enjoy instant palak dosa | palak rava dosa | spinach neer dosa| with detailed step by step photos.
instant ragi rava dosa recipe | instant ragi dosa | instant finger millet rava dosa | ragi rava dosa | with 27 amazing images.
instant ragi dosa also known as nachni dosa or finger millet dosa is consumed as breakfast in South-Indian states and now also all over India because of the health benefits of finger millet! Learn how to make instant ragi rava dosa recipe | instant ragi dosa | instant finger millet rava dosa | ragi rava dosa |
ragi rava dosa is a nutritious and protein packed dosa made with finger millet flour. No fermentation is required and the crispy, flavourful dosa can be made instantly.
To make instant ragi rava dosa batter is prepared using ragi flour, rava and rice flour. The dosa texture is very similar to the popular rava dosa with variation in taste and flavour. ragi dosa recipe is gluten-free as well. As we age our body’s capacity to absorb calcium decreases. So this nachni dosa is a great way to make up for your day’s calcium requirement by having a calcium rich breakfast.
Serve instant finger millet rava dosa with healthy coconut chutney and sambhar for a real healthy treat.
You can also check out other recipe using Nachni like nachni chi bhakri, nachni pancake recipe and nachni nimki.
Tips to make instant ragi rava dosa recipe: 1. Always mix the batter before making every dosa, as the batter settles in the bottom. 2. Make sure to grease and sprinkle the tawa with water after making every 2 dosas. 3. If you feel the batter has become thick you can adjust the consistency by adding more water.
Enjoy instant ragi rava dosa recipe | instant ragi dosa | instant finger millet rava dosa | ragi rava dosa | with detailed step by step iamges. millet dosa recipe | healthy kodri dosa | foxtail millet podi dosa | with 27 amazing images.
healthy kodri dosa is a nutritious and delicious meal that offers a number of health benefits. Learn how to make millet dosa recipe | healthy kodri dosa | foxtail millet podi dosa |
Millet dosa is a healthy and delicious alternative to the traditional rice dosa. It is made with a batter of millet, urad dal and fenugreek, which is fermented and then cooked on a griddle.
Foxtail millet dosa are high in protein and fibre and they are a good source of iron and calcium.
Millets, such as finger millet (ragi), foxtail millet, or pearl millet, are gluten-free grains that bring a distinctive flavor and a wealth of health benefits to this popular dish. This healthy kodri dosa recipe is not only easy to prepare but also adds a wholesome goodness of millets to your diet.
pro tips to make millet dosa : 1. To make the dosa fluffy, add a pinch of baking soda to the batter before cooking. 2. You can also add finely chopped coriander in the dosa batter to make the dosas. 3. Make sure you sizzle the tava well before making every dosa.
Enjoy millet dosa recipe | healthy kodri dosa | foxtail millet podi dosa | with detailed step by step photos. Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa | with 42 amazing images.
Mysore dalia dosa is a healthy and delicious variation of the classic South Indian dosa, made with broken wheat (dalia) and lentils. Learn how to make Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa |
Healthy mysore daliya dosa is a delectable recipe that tantalizes the taste buds with its unique flavors and textures. This batter is then fermented overnight to enhance its taste and digestibility. When ready to cook, a ladleful of the batter is spread thinly onto a hot griddle, creating a crispy and golden-brown dosa.
The distinguishing feature of Mysore dalia dosa lies in its spicy and tangy red chutney, which is also made healthy from a blend of red chillies, lentils, garlic, tamarind, and other spices, which is smeared generously over the dosa before folding. The result is a mouthwatering delight that pairs perfectly with coconut chutney and sambar, making it a satisfying breakfast.
Mysore dalia dosa offers a healthy twist on the traditional dosa. Both dalia and urad dal are high in fibre and protein, which can promote digestive health, regulate blood sugar levels, and aid in weight management.
pro tips to make Mysore dalia dosa recipe: 1. Washing and soaking the lentils (dalia) for at least 4-6 hours is crucial. This ensures they soften completely and blend into a smooth batter. You can even soak them overnight for best results. 2. Adding a touch of fenugreek seeds (methi) to the batter enhances the flavor profile. It also helps in fermentation. 3. Make sure you sizzle the tava well before making every dosa.
Enjoy Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa | with detailed step by step images. palak ragi dosa recipe | ragi oats dosa | healthy palak ragi dosa |