Thursday, July 9, 2009


Dosa is a perfect meal. It is light and crispy goodness and has healthful attributes.
It is a good eat anytime of the day. There are many varieties of this crêpe. My personal favorite is the one made with rice and lentil batter. There are many versions of Instant dosas like the whole wheat, Ragi(Millet)Dosa.

Dosa's have a huge array of chutneys and fillings we'll have a few to start with.My Mom makes the best Dosa's. She is a purist making the batter at home. Most homes in South India will have an electric wet grinder. In which they make batter for dosa, idli, appam etc...

Basic Dosa Batter
Par boiled rice (Ponni or Sona Masoori) - 2 cups
Whole urad dal cleaned(White)- 3/4 cup
Fenu greek -1/2 tsp
Salt- to taste

1.Soak rice , whole urad dal and fenu greek seperately overnight.
2.Rinse the rice and urad dal twice or thrice in running water.
3.Blend the urad dal and fenugreek in a blender with a little water and add water as necessary.
4.Once the urad dal has reached a smooth batter remove and proceed the same way with the rice.
5.Mix both and ferment over night in a warm place.
6.In the morning the batter would have doubled in size mix well add salt and store it in air tight container for 4-5days in a refrigirator.
(Easy way out buy it off the shelf in an Indian Grocery)

Please follow this link to have a quick look at how dosa is made as a street food in South India.

Whole Wheat Dosa
Atta or Whole wheat flour- 1cup
Rice flour -1 cup
Cumin - 1tsp
Asafoteida- 1 pinch
Salt-to taste
Water - to make the batter pourable
Vegetable oil-2tsp
Black mustart seeds - 1 tsp
curry leaves (torn) - 6 leaves

1.Mix both the flours, salt, cumin,asofteida and add qdequate water to make a batter.
2.Assemble all the ingredients next to you.
3.Heat oil add Mustard seeds once it cracles add the curry leaves and pourit on top of the batter and mix well.
4. Heat a crepe pan and pour the batter and spread the batter with the back of the ladle in quick circular motion. Drizzle a few drops of oil on the side and turn to cook on the other side.
5. Serve the whole wheat dosa hot with a choice of filling.

Masala Dosa is a dosa which has a classic potato filling. You could also try out a filling of your own. I have a few of my favorites.
Classic Potato Filling

Boiled Russett potatoes - 3 each (peeled and broken into small chunks)
Vegetable oil - 3 tsp
Black mustard seeds - 2 tsp
Channa dal - 1tsp
Broken urad dal (Washed) -1tsp
Asofetida - 1 pinch
Turmeric powder - 2tsp
Curry leaves - 10 each(torn into pieces)
Cilantro - 2tbsp (chopped)
Salt- to taste

1. Assemble all the ingredients next to you.
2. Heat oil in a kadai or a pan over a medium flame, add mustard seeds once it crackles add channa dal allow it to brown a bit and add the urad dal and keep stirring continously once its golden brown add a pinch of asofetida and stir, immediately add the turmeric powder and stir quickly continue adding the curry leaves once it splutters add the potatoes and salt to taste. Simmer for 23-4 minutes stirring continously.
3. Remove the potato mixture from the flame nd sprinkle chopped cilantro on top.
4. Potato masala is ready to be spread on the dosa.

Baby Shallots, tomatoes, paneer and freshly ground black pepper filling
This is my recent recipe.Really simple.I went to the South Mada street market in Mylapore. It is really an amazing feel to shop in this market which teams with activities in the evenings where loud street side vendors try to attract customers by announcing their goods and prices in rhytemic calls. I'm simply in love with the farm fresh produce and the sheer varitey that is available.

Fresh Paneer- 2 cups (Grated)
Vegetable oil - 2 tbsp
Cumin- 1 tsp
Ginger - 1tsp (chopped)
Sambhar onions (Baby shallots) - 10 each (Thinly sliced)
Green chili- 2 each
Curry leaves - 10 each
Tomato - 1 (smmall cubes)
Cilantro - 5 sprigs
Black pepper- 2 or3tsp (freshly ground)
Salt - to taste


1. Heat oil in a kadai or pan over medium flame, add the cumin allow it to crackle continue adding curry leaves ginger and green chili slivers keep stirring.

2. Add shallots and stir for 5 minutes and add the tomatoes and allow it to wilt.

3. Sprinkle freshly ground black pepper powder and add the grated paneer and mix well.

4. Cook for two minutes and add salt and halved cilantro and remove from heat.

5.Fragrant paneer mix is ready for the dosa.


Anonymous said...

This seems really tasty! I like your "pancakes" style. I don't know all these recipes, this is so interesting!

Food Gal said...

Moms always make the BEST food, no matter what it is. I think it's just the nature of being a mom. ;)