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QUICK PLAIN DOSA

Ingredients

1 cup dhuli urad dal flour 2 cups rice flour teaspoon jeera seeds Salt to taste

Directions

1. Mix all the ingredients with salt and water to a thick consistency. Keep in a warm place toferment (6 hours to overnight).

2. Dilute batter with little water till it stays thick yet spreads evenly on tawa.3. 3. Heat tawa. Ladle the batter and spread it into a circle using the back of the ladle or a

large spoon. Gently grease batter with oil on the edges and the middle. Cook each side till thecrust crackles and becomes golden. Serve immediately. Best eaten hot and crispy right off thetawa.

SPONGE DOSA

Ingredients

4 cups rice ( except basmati rice) 2 cups udad dal or white lentils 2 tablespoons poha or flattened rice salt as needed 1 teaspoon soybean oil

Directions

1. Soak the rice, dal and poha for 8 hours ( overnight). Drain the water out and grind the dal,

poha and rice to make a fine paste. Keep the paste in a moist place for 4 hours( far fromwindows or fan) to allow it to get fermented. Mix in a pinch of salt after the paste is fermented.

2. Heat a thick tawa on medium flame. Grease it with little bit of soybean oil.3. Spread a thick layer (about 1 cm) of the paste on tawa and cook it until it gets brown and

crispy from inside. Serve with coconut chutney.

NEER DOSA

Ingredients

1 Cup Rice 3/4th Cup Coconut

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Salt to taste Water as needed

Directions

1. Soak rice overnight. Grind it with salt and coconut. Make the batter very thin by addingwater. Prepare dosas on cast iron tavas which are well oiled. These dosas have to be cookedfrom only one side. Since coconut is used, there is a chance of dosas sticking to tava. Serve!

WHEAT DOSA

Ingredients

2 cups Whole wheat flour salt to taste 4 cups water cooking oil as needed

Directions

1. To the wheat four add salt and pour water slowly while stirring to avoid lump formation inthis semi fluid batter .

2. Heat dosa pan and grease it . Scoop the batter on the pan and roll out dosas. Sprinklecooking oil on one side and let roast. Turn and let the other side cook too.

3. Serve with coconut chutney.

QUICK DOSA

Ingredients

1 cup dhuli urad dal flour 2 cups rice flour teaspoon jeera seeds Salt to taste

Directions

1. Mix all the ingredients with salt and water to a thick consistency. Keep in a warm place toferment (6 hours to overnight).

2. Dilute batter with little water till it stays thick yet spreads evenly on tawa.3. Heat tawa. Ladle the batter and spread it into a circle using the back of the ladle or a large

spoon. Gently grease batter with oil on the edges and the middle. Cook each side till the crustcrackles and becomes golden. Serve immediately. Best eaten hot and crispy right off the tawa.

BESAN DOSA

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Ingredients

1 cup urad dal (split black lentils) flour 2 cups rice flour teaspoon cumin (jeera) seeds Salt to taste 1 cup besan (gram flour) Water Enough to soak mixture completely

Directions

1. Mix all the ingredients and water to a thick batter consistency. Keep in a warm place toferment 6 hours to overnight.

2. Dilute mixture with water till batter is thick but easy to spread.3. Heat the tawa. Ladle the batter and spread it into a circle using the back of the ladle or a

large spoon. Gently grease batter with oil on the edges and the middle. Cook each side till thecrust crackles and becomes golden. Serve immediately. Best eaten hot and crispy right off thetawa.

RAAGHI DOSA

Ingredients

2 cups ragi (millet) flour

cup rice flour cup plain curd Salt to taste 1 teaspoon cumin seeds 1 onion, finely chopped cup chopped coriander leaves 1 tablespoon grated ginger 4 green chillies, chopped into thin rings

Directions

1. Mix ragi flour, rice flour, curd and salt with water to make a thin pourable batter. Set asidefor 30 minutes. Add onions, cumin seeds, coriander leaves, ginger and green chillies to thebatter.

2. To make the dosas, heat a tawa (or flat griddle). Ladle the batter on one corner of the tawaand spread into a thin circle by lifting and rotating the tawa, causing the batter to spread. Thistype of dosa is difficult to spread using a ladle as it has a tendency to tear easily. Gently greasewith oil on the edges and the middle. Cook for a few minutes and flip over to the other side.Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hotand crispy right off the tawa.

ONION DOSA

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Ingredients

1 cup rice flour 1 cup plain flour (maida) cup wheat flour (atta) cup gram flour (besan) 1 cup sour curd 1 pinch soda bicarbonate 1 teaspoon mustard (rai) seeds 1 pinch asafoetida (hing) powder 6- 8 chopped green chillies 3 small onions, finely chopped Oil

Directions

1. Mix all the flours with salt, curd, and water till you reach a thin batter consistency. Setaside for 15 minutes. Add the soda bicarb. Remember that the batter needs to be thinner than atypical dosa batter.

2. Heat 2 tablespoons oil in a small frying pan. Add mustard seeds and asafoetida powder. Nowadd the onions and green chillies and fry till onions are softened, about 3 minutes. Cool theonion mixture and add to the batter.

3. To make the dosas, heat a tawa (or flat griddle). Ladle the batter on one corner of the tawaand spread into a thin circle by lifting and rotating the tawa, causing the batter to spread. Thistype of dosa is difficult to spread using a ladle as it has a tendency to tear easily. Gently greasewith oil on the edges and the middle. Cook for a few minutes and flip over to the other side.Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hotand crispy right off the tawa.

UTHAPAM

Ingredients

1 cup urad dal (skinned split black lentils) 2 cups uncooked white rice salt to taste 1 pinch soda bicarbonate 2 onions, chopped finely 3 carrots, grated bunch coriander leaves, chopped fine 4 green chillies, chopped into thin rounds 1 cup coconut, grated oil

Directions

1. Soak dal and rice for at least 4 hours or preferably overnight.

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2. Grind the dal and rice mixture. Make sure to grind well. You want the mixture to be verysmooth. Add salt. Pour the batter into a large bowl, cover and leave it in a warm place toferment. If it is winter, keep near a heater or in the oven (turned off).

3. When you are ready to make uttappams, take out some batter in a separate bowl. Take asmall pinch of soda bicarb, add to teaspoon water and mix in the batter. This makes theuttappams very fluffy.

4. Heat 1 teaspoon oil on a tawa. Add a one or two ladles of batter on top and spread into acircle. Cover with a lid and let cook for a few minutes till set. Now sprinkle the onion, greenchillies, carrots, and coriander leaves on top. Add some oil and flip over gently. Let it cook for afew minutes on the other side. Flip back (topping side up) on a plate. Garnish with some freshcoconut and serve.

SAADA DOSA

Ingredients

1 cup urad dal (skinned split black lentils) 3 cups white uncooked rice 1 cup parboiled rice teaspoon methi (fenugreek) seeds Salt to taste

Directions

1.Soak dal, rices, and methi seeds for at least 4 hours or preferably overnight.2. Grind the dal and rice mixture. Make sure to grind well. You want the mixture to be very

smooth. Add salt. Pour the batter into a large bowl, cover and leave it in a warm place toferment. If it is winter, keep near a heater or in the oven (turned off).

3. When you are ready to make dosas, take out some batter and dilute with water till youreach the right consistency. It should be thick but easy to spread on the tawa.

4. Heat a tawa (or flat griddle). Ladle the batter on the tawa and spread into a thin circleusing the back of the ladle or a large spoon. Gently grease with oil on the edges and the middle.Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to aplate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

ADA DOSA

Ingredients

3/4 cup Raw rice 1/2 cup Chana Dal 1/2 cup Urad Dal 1/2 cup Toor Dal 1 1/2 tablespoon Dry red chili flakes 3/4 cup Chopped red Onion 1/2 cup Chopped Curry leaves

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cup moong dal (split yellow lentils) Salt to taste Dry whole red chilis to taste 2 tablespoons cumin (jeera) seeds

Directions

1. Soak the lentils and the rice in a large bowl, covered with water overnight, or at least 4hours.

2. Grind the soaked rice and lentils together with salt and red chillis and as little water asneeded.

3. Stir in the cumin seeds. Thin the batter as needed so you reach a consistency thin enoughto spread the batter on the tawa (griddle).

4. To make the ada: Heat a tawa (or flat griddle). Ladle the batter on the tawa and spreadinto a thin circle using the back of the ladle or a large spoon. Gently grease with oil on theedges and the middle. Cook for a few minutes and flip over to the other side. Cook a few moreminutes, transfer to a plate and serve immediately. Adas are best eaten hot off the tawa.