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 Top 10 Dosa Recipes


Top 10 Dosa Recipes

Dosa – the Desi Pancake! Dosas for any time, any season

The Dosa is the ultimate desi pancake. Made with a wholesome, fermented batter of rice and urad dal, the dosa never fails to enchant the diner with its golden hue, crispy texture and pleasant flavour. Combine it with a range of chutneys, dry chutney powders and sambhar and it becomes a sumptuous, grand meal! Serve it simply with sambhar and coconut chutney and it makes a light but wholesome breakfast. Stuff it with a flavoursome potato masala and it becomes an all-time favourite evening snack. That’s dosa for you – versatile, convenient and tasty.

The traditional Dosa is made of a fenugreek tinged batter of rice and urad dal. It is an addictive breakfast choice and many South Indians carry a small grinder abroad with them just for the sake of making this yummy snack often. There are variants to this, such as the soft and spongy Set Dosa and the chutney-lined, masala-stuffed Mysore Masala Dosa. The Crispy Paper Dosa, which is usually served in a conical shape, is so crisp that its edges break like papad, while the centre is slightly softer!

Cook the dosas with ghee and you get the Kannada delicacy, Tuppa Dosa. Another favourite from Kannada cuisine is the Neer Dosa, a soft, super-white dosa made of a plain rice batter. This is served with a spicy curry or a sweet accompaniment of grated coconut sweetened with jaggery.

The Poha Dosa is another fabulous version, made of rice, poha and urad dal. A good dose of curds is added to the batter to give it a pleasant sourness and an awesome crispness. This dosa is unique because it is both spongy and crisp! Another stunning dosa is the Rava Dosa, which is made with a quick-fix batter of rice flour and semolina. It requires no grinding or fermentation and can be made in a jiffy any time. The batter is tempered with mustard, cumin and other ingredients, which give the Rava Dosa a superb flavor. This dosa is traditionally not spread on the tava but poured over it and allowed to spread by itself. So, it has an uneven shape and a crisp surface dotted with holes that form naturally when you pour the batter on a hot tava.

Being an all-time favourite, the Dosa also lends itself to a lot of innovation. With the growing popularity of Chinese cuisine in South India, people have started making dosas with Oriental stuffing, like the Paneer Chilly Dosa or Schezuan Chopsuey Dosa. Once you get the hang of it, you can even invent your own dosas. For example, you can sprinkle some tutti-frutti on the dosas or lace them with chocolate sauce, to make different options! Make a batch of batter in the weekend, and you can serve unique dosas every day of the week!


Top 10 Dosa Recipes



dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa | with 22 amazing images. Dosa has put South India on every culinary hot spot of the world. We show you how to make dosa with detailed step by step recipe on how to make the perfect dosa batter. Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, dosas are often considered a more indulgent alternative! While dosas were traditionally made using iron griddles, nowadays non-stick tavas have made the job much easier. You can roast your dosas using oil, ghee or sometimes butter too! . Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. To make dosa, first you need to make the dosa batter. For making the dosa batter, combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl, add the salt and mix well. Cover and ferment in a warm place for 12 hours. Further, to make dosa, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the dosa batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp. Fold over to make a semi-circle or a roll. Serve South Indian dosa immediately Enjoy dosa hot and crisp, with coconut chutney and Sambhar. If you are going to have the dosas after a while, make them slightly thick, so that they will remain soft and springy even after a while. Enjoy dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa | detailed step by step recipe with photos and video below.
Poha has a knack of imparting both softness and crispness to a snack, as you can experience in this amazing Poha Dosa. The batter for this Poha Dosa is easy to make compared to the normal dosa because here you just need to soak and grind all the ingredients together. Once fermented, the batter of rice, rice flakes and urad yields wonderful dosas with an excellent texture. The fenugreek seeds and curds play several roles in this dosa – they improve the flavour and aroma, help in fermentation and enhance the crispness of the dosa. When you make the Poha Dosa, plan well in advance because there is a long soaking period and fermentation time. Enjoy these dosas hot and fresh with Chutney and Sambhar .
This dosa is sure to set your tongue on fire! We have cast some Chinese magic on dosa, the ever-popular South Indian snack, to make a unique and exciting dish. You can think of this as a Chinese counterpart for the popular Masala Dosa, just that the usual potato masala is replaced with a fiery paneer chilli stuffing. The stuffing has a spicy flavour and a wonderful texture, thanks to veggies like capsicum, cabbage, tomatoes, and more. It is important to use tomato ketchup in the stuffing because it balances the spiciness of the chillies. You can also try other interesting dosa recipes like the Rava Dosa and Neer Dosa .
rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with 17 amazing images. Rava dosa is an easy to make counterpart of the traditional dosa ! These crispyrava dosas are made with a batter of semolina and buttermilk. While South Indian rava dosa is very popular in the South, it is also a popular Mumbai Street Food . Making rava dosa is easy. The first part is making the rava dosa batter. Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter. Ferment. Add the green chillies, cumin seeds, coconut, cashew nuts and salt and mix well. Add more water as required and mix well to a thin sooji dosa batter. The second part of making instant rava dosa is heat a non-stick tava. Pour ½ cup of the rava dosa batter and tilt the tava in all directions so that it forms a thin circle. Smear a little oil on the sides, cook till both sides are golden brown in colour. Your sooji dosa is ready. I would like to share with you some tips to make the perfect rava dosa recipe. 1. Curd provides a nice flavour to the dosa but, if you are vegan, skip adding it. 2. Mix well to get a smooth batter. Make sure the batter is lump-free. 3. The batter must have a pouring consistency to be able to spread easily on the pan. It should literally be watery and as thin as buttermilk. 4. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy bottomed tava to prepare semolina dosa. 5. The tawa must be super hot to get crispy rava dosa. The rava dosa batter does not require any grinding or fermenting and makes it perfect for breakfast on a busy morning. Serve crispy rava dosa hot with coconut chutney and sambar. See our collection of dosa recipes and try dosas like Stuffed Moong Sprouts Dosa, Buckwheat Dosa and Schezwan Cheese Dosa. Enjoy rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with detailed step by step photos below.
Mysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with 65 amazing images. This is Mumbai’s own version of Mysore masala dosa. While the traditional Mysore masala dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbai’s street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala. This gives it an absolutely peppy and ‘local’ taste, as well as an interesting mouth-feel! Very sumptuous, this snack is nothing short of a complete meal, when served with hot sambhar and fresh coconut chutney . I would like to suggest 7 tips to make the perfect Mysore masala dosa. 1. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter. 2. Add some sooji (rava) to get crispy brown dosas. 3. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 4. To make the Mumbai style roadside Mysore masala dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas. 5. Sprinkle little water on the tava, it should sizzle immediately. If the water is not sprinkled, the excess fat will make the spreading of Mysore masala dosa very difficult. 6. Wipe the tava using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly. 7. Spread the dosa batter in a circular motion using a ladle. Our website has a huge collection of over 129 dosa recipes, glance through these different types of Dosa recipes to learn more dosa varieties. Enjoy how to makeMysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with detailed step by step photos and video below.
Nothing like this Neer Dosa to soothe your palate! Made with a simple batter of raw rice, this dosa has a soothing flavour and a mildly chewy texture that is very appealing. The batter for this dosa does not require any fermentation. Although simplicity is the highlight of the Neer Dosa, it requires a bit of expertise to prepare it perfectly. Make sure the tava is really hot before pouring the batter, and ensure the dosa is cooked well before you try to remove it, else you will end up with bits and pieces instead of a nice, big dosa! If you like a bit of spice, serve it with coconut chutney or vegetable stew, else combine it with sweetened coconut churna. As a variant, grind some grated coconut along with the rice, for an even softer dosa.
Tuppa in Kannada means ghee, and that makes the highlight of this recipe obvious! This dosa is a special one, which is often made when there are guests. You can actually smell the ghee from outside the house, and it will make you drool! Since the batter for this dosa uses more urad than usual dosas, the Tuppa Dosa also turns out soft and fluffy, which makes it doubly delightful. The reddish brown hue, and rich aroma of ghee and fenugreek make this dosa a truly special culinary treat! Enjoy it hot off the tava with sambhar and chutney. Try other dosa recipes like Set Dosa and Neer Dosa .
Soft and spongy, this sumptuous dish is perfect for breakfast A very popular offering in South Indian restaurants, Set Dosa is a snack of fluffy, melt-in-the-mouth dosas, which are named so because they are usually served in pairs. 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.
Mumbai is a melting point of cultures, and this Schezuan Chopsuey Dosa is a perfect example of that vibrancy! Take the typical potato stuffing out of the Masala Dosa and replace it with a tongue-tickling Schezuan Chopsuey, and there you have a unique snack that is both filling and tasty. With noodles and colourful veggies, this dosa's stuffing is quite sumptuous too.
paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | with 16 amazing images. Paper dosa is made from a batter of raw rice, urad dal, rice flour and water which is ground into a smooth paste. This is a non fermented batter which is cooked in a tava with some ghee to give a South Indian paper dosa. crispy paper dosa is a super-star whose fame has carried it from South India to the most famous restaurants all over the world! As the name suggests, this paper dosa is golden brown, crispy and so thin that a huge dosa can be made with just a ladle or two of batter. I would like to suggest some tips to make the perfect paper dosa. 1. You don't need to ferment this batter. You can also add a tespoon of sugar for better color. 2. Take a non-stick tava (griddle) and grease it lightly using ghee. Let it get heated up. Sprinkle a few drops of water on the tava (griddle) and wipe it off gently using a muslin cloth.Your tava is now seasoned and is ready to use. 3. You dont need to flip the crispy paper dosa to cook it. In hotels, paper dosa is generally folded up into a cone or roll before serving, making it a hot favourite amongst kids. Serve crispy paper dosa hot with coconut chutney and sambhar for a delicious South Indian meal. Enjoy paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | with detailed step by step photos given below.

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