dosa varieties

1/30/2015 DOSA VARIETIES

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Vimala's KitchenDOSA VARIETIES

VARITIES OF DOSAS

DOSAS

a food plaza in Hyderabad has recently introduced 104 different varieties ofDosa. They have already patented 27 of them.

A brilliant blend of flavours, colours, seasoning, nutritional balance,fragrance, taste, and visual appeal, these special Dosas boast of aninnovative variety of fillings.

CONTENTS 1)Masala dosa Plain dosaPEAS masala dosa2)Greengram dosa(pesarattu)Pesarattu with UpmaOnion pesarattu (special)Pesarattu masala dosaB)Mungdal&uraddal dosa3)Rawa dosaRawa masala dosaMysore dosa4)Mysoremasala dosa5)Onion dosaOnion masala dosa6)Instant dosa7)Vegetable dosa8)Poha dosa9)Maize dosa10)Utappam11)Paper dosaPaper masala dosa12)Dibbarotte(thick dosa)13)Besan dosab)ALLPURPOSE DOSA14)Adai(mixed lentils)15)Corn dosa16)atta dosa(whole wheat flour)17)Spinach dosa18)Coconut dosa19)Blackgram&semolina dosaPaper dosa_220)Tomato dosa21)Soya dosa22)Mixed lentils dosa

Mysore Masala Dosa

For Dosa batter:

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1/2 cup Urad dal 1/2 cup Tuvar (arhar) dal 1/2 cup Chana dal 4 cups Rice Salt to taste

For the Masala:

3 cups boiled and slightly mashed Potatoes 2 cups chopped Onions 1/2 cup Boiled Peas 34 finely chopped Green Chillies 1/4 inch piece of Ginger (finely minced) 2 cloves of Garlic (crushed finely) 3 tbsp. Olive Oil 1 tsp. Mustard seeds 1 pinch Asafoetida 45 Curry Leaves Salt to taste 1 tsp. Turmeric powder 1 tsp. Cumin powder Chopped Coriander 1/2 cup grated fresh Coconut

For the Chutney:

2 cups fresh grated Coconut 3/4 cup chopped Green Chillies 1 cup roasted Bengal Gram (daalia) 810 Curry Leaves Lemon Juice Salt to taste

Method:

For the Dosa Mix:

Soak the rice for 810 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in ablender adding enough water to make a smooth mixture. Follow the same for the rice. Mix inthe salt and set aside the mixture in a warm place. Allow to rise for 1618 hrs.

For the Masala:

Heat the oil and add mustard seeds. Allow the mustard seeds to pop and add the curry leavesand asafoetida. Add the onions and fry until clear. Stir in the ginger, garlic and green chillies. Add the potatoes, peas and the rest of theingredients and stir well. For the Chutney:

Grind the coconut, chillies, curry leaves and daalia in a blender. Add enough water to form asmooth consistency. Mix in the lemon juice and salt.

Making the Dosa:

Heat a griddle/non stick pan. Use a ladle to pour the mixture onto the pan and spread out to form a thin round pancake.Cook for two minutes. Spread butter evenly over the layer. Flip over and repeat the same. Spread a layer of the chutney. Top with the masala and fold into an envelope. Remove from pan and serve hot with coconutchutney and sambhAR.(Taken from a resturant book recipes)

SPRING DOSA

Cabbage 1/4kg

BellPepper 1

Tomatoes 3 small

Green chilies 3

Grated coconut 1/2cup

Red chili powder 2tsp

salt

oil

Butter.

Method:

Chop green chillies finely.

Chop cabbage, bell pepper, Make tomatoes into pulp.

Heat oil in a pot and add cabbage, and bell pepper.

stircook for 5 minutes.

Mix tomato pulp, green chilies, grated coconut, red chili powder and salt. Mix well and stirfor 2 minutes and remove.

Make plain dosa and spread the vegetable in the center and roll the dosa and serve warm.

Masala Dosa Raw boiled rice 11/2cupHusked blackgram 1/2cupcooked rice 1 1/2tbsp



pressed rice (poha) tbspFenugreek seeds 1/2tspsalt

Method:

Wash the dal, raw rice and methi seeds.

Soak them in water along with poha and cooked rice for at least an hour.Grind to a smoothpaste.

Cover and keep aside for at least five hours.

Add salt to taste and mix well.

This batter can be used as basic batter for preparing masala dosa, sada dosa, onion uttappam,Mysore masala dosa, spring dosa, etc.

The batter is enough to make about four to six dosas.

Use a stainless steel cup to pour the dosa batter onto the tawa.

Dosa Filling

onions1/4kggreen chillies 6choppedcoriander leaves

potatoes 34ghee 4 1/2 tbspmustard seeds 1/2tspcurry leavesTurmeric powdersalt to tastegrated coconutjuice of 1 lemon1 tspmustard seeds

Method:

For masala curry:

Chop the onions, green chillies and coriander leaves fine.

Boil, peel and mash the potatoes.

Heat ghee and season with mustard seeds.

When they splutter, add curry leaves and chopped green chillies. Add the chopped onions andfry till golden brown.

Add the mashed potatoes, turmeric powder and salt.

Stir well. Remove from heat and sprinkle lime juice over. Mix well.

For masala dosa:

Heat a dosa pan, Grease it with a little ghee.

Pour dosa batter over dosa pan in a circular shape.

Put one tbsp. ghee over the dosa. Place prepared masala curry over the dosa and spread well.

Cook till done.

Gently fold the dosa over into a cylindrical shape.

Serve with sambhar and chutney.

2.Moongdal dosa(pesarattu):

Need wholegreen moong dal1cup, ginger2, greenchilli4, salt, garlic 3flakes, 1½ cupwater(just add if necessary)Soak dal overnight. THIS SHOULD BE USED IMMEDIETLY AFTER GRINDING;IT CAN NOT STAY MORE THAN !DAY (THE REMAINING BATTER SHOULD BE SPARED IN THE FRIDGE).Grind dal nicely along with above ingredients. The batter should be thicker than normal dosa.Heat the nonstick pan take 1 laddle batter & spread immedietly to a thin dosa ( as much thinas you can). Do not pour oil first, use oil after spreading dosa it needs more oil thannormal dosas.Serve hot with coconut chutney. Roast only one side.After spreading dosa on TAWA (PAN) place 2 tbsp of finely chopped onions (red will be verytasty), chopped green chillies, ginger bits & coriander bits.It is highly nutritious&fiber rich food,even you can use it as a side dish with plain warmrice.

DOSA2

Rice flour 11/2cupsAllpurpose flour 11/2cupsplain yoghurt 2tbspghee, melted 1tbsp

Method



Mix the rice flour with the flour. Add yoghurt, ghee and enough water to make a thick batter. Cover and keep asidefor 8 hours / overnight, at room temperature to get fermentation.Make dosas as normal way.

filled dosa

30 g ghee 1/4 teaspoon mustard seeds 1 medium onion, finely chopped 250 g potatoes, boiled, cooled, peeled and diced 1/4 teaspoon turmeric

1/4 teaspoon chilli powder

Method

Heat the ghee and fry the mustard seeds for 1 minute. Add the onion and saute until tender. Add potatoes, turmeric and chilli, saute for 2 minutes or until dry. Puta spoonful of this mixture in each dosa, roll up like a pancake and serve.

Coconut Chutney

Desiccated coconut/Fresh grated coconut 1cupfresh ginger fresh chillies 5 chopped crushed garlicfreshlemon juice

Method

Blend everything(except lemon) to a thick paste,add lemon juice finally..

MOONGDAL&URADDAL DOSA(GREENGRAM&BLACKGRAM)

Blackgram(Urad Dhal) 1 CupMoong dhal (greengram) 1 ¼ Cup Salt Oil

Soak both lentils separately.Grind them together to a smooth batter.Add about 2tsp salt. No need of fermentation.These can be made with fresh batter.Make thick dosas and pour oil around(1tsp),flip it and roast it to golden.Serve with coconut chutney! Suggestion:Chop greenchillies,onion(red will be fine),fresh coriander,ginger into tiny bits.Saute in 1tsp oil for 1 minute.Sprinkle & press lightly over dosa when you spread the batter. 3.SEMOLINA(Rawa) dosa:It is a combination of 1cupsemolina ,2 cups rice flour,1cupPlain flour,salt.CuminseedsChop green chillies, ginger, 1onion, 6cashewnuts & coconut bits, coriander leaves,cumminseeds. ! cupsour curd (yoghurt) , 2cupswater (can be added little more if needed).Mix all of them to a fine batter & whip briskly.Allow to stay for atleast 1 hour.Heat pan & just sweep with little oil using with a piece of cloth or kitchen paper.Now spread dosa very very thin, pour oil around it. sprinkle with onion if you need more.Roast till it gets crispy brown on ONLY one side & serve hot.If you need with more quantity with rawa do like this.. Semolina 2 cupsRice flour 1½cupssalt to tastePlain flour 1cupBesan(gram flour) 2tspCumin seedsginger crushFresh coriander Yoghurt 2 cupswater 1½ cupsOil/ghee/butter Method:Mix everything to a dosa consistancy.Keep it overnight or 34 hours.Whip the batter to get fluffy.It should be little thin batter.Add one pinch baking soda.Make dosa as much as thin you can.(spread from upside,not like paper dosa).Spread 2tsp gheearound it.



Dosa should get holes.Spread if you desire green chilli chopping &onion,fresh choppedcoriander.Roast only one side with lid,fold it &serve with coconut chutney or sambar!! 4.Mysore masala dosa: Same batter as normal dosa, but adding extra with little channadal&1tbsp semolina.

5.Onion dosa; Same ingredients as masala dosa, but only topping is chopped onion & greenchilli, ginger.Serve hot with coconut chutney.6.Instant dosa:1cupplain flour 2½cupsriceflour,1tsp, besan (optional),salt to taste,chopped green chilli,1smallonion (chopped).curry leaves ½ cup, 1cupsour curd (yoghurt)Method:Mix everything above to a fine batter. Allow to stay for few minutes.Brush the hot pan & pour 1 laddle of batter, spread it little thicker than masala dosa, pouroil aroundAnd roast it both sides & serve with any pickle.7.Vegetable dosa.: It is a mixture of all vegetables topping over dosa (plainurad dal). Cabbage (chopped), onion,greenchilli, ginger, greted carrot, coriander, boiled & chopped potato & little salt, curry masala. 8.Poha dosa(atukula dosa):Called as "poha",flatten rice","riceflakes" etc..It is a mixture of riceflakes & little wheat flour (vetemjol).Soak 1cup. rice flakes for 1 hour, grind along with wheat flour (1tbsp), salt to a finebatter.Make dosas immedietely little thicker than normal dosa and roast it both sides.If you need spicy add chilli & onion chopped bits.No need of any chutney. 9.Maize dosa:Jonnapindi(javar ki atta):1 cup,½cupwheat flour,1tbsp rice flour,saltMake a batter with above 3 flours. Whip as much as you can. Make them litter thicker thanmasala dosa.Add chillies & onion, cummin for taste. Roast them both sides adding with oil around dosa. It is a batter of normaldosa (1:3 blackgram (no peeluraddal) and rice) & should be tastedsour (if you grind the batter today, for utappamdayafter tomorrow will be good to make).Add chopped onion, chopped green chilli, ginger bits & coriander leaves, separately. NOTDIRECTLY TO THE BATTER. Pour dosa batter first, then spread all chopped things over it,press with the laddle & pour oil around dosa. After 2 minutes, turn it softly to the otherside & roast it for 1 more minute & serve with fresh coconut chutney.

Spinach dosa

Bengalgram flour 1cup

chapathi flour 1cup(wheat)Finely chopped spinach 1cupchopped oninon 2chopped green chillies 4

Salt

Oil/ghee for cooking

Method:Add all the above and salt and water to make it into a dosa batter consistency.

Prepare dosa immediately.

Serve hot for good taste.

Serve this dosa with butter, idli podi /hot chutney.

Hot Chutney for this dosa

These small onions are called as peal onions,very tasty for this chutney.Small onions (pearl onions) 8garlic cloves 6chillies 45Tamarind pulp ¼ marble sizedSalt

Mehtod:

Fry onions, garlic and red chillies.

Blend them along with water(tbsp).

Make tempering and add to this ground paste.

Boil till the moisture is disapperes.

Can be stored for 1 week.



11paper dosa;1

It is a mixture of urad dal (blackgram without peel) 1cup, 3cups of rice.Soak them separately for 5 hours & grind them separately. Soak 1 tsp methi seeds (fenurgeek)in urad dal. Finally mix together & grind 3 to 4 rounds to a smooth batter.Add salt & keep the lid let it ferment for 10 12 hours.Make dosa very thin with starting from the centre (as thin as possible).We get very crispy. Serve with sambhar or coconut chutney.

ALLPURPOSE flour DOSA Grated Coconut 1 CupGreen Chillies 5 Ginger small bit Salt Oil / GheeMustard Seeds 1 tspCurry Leaves Twig Maida 21/2 Cups Method:

Grind to a coarse mixture coconut, green chillies, Ginger, Salt, and required water.Add allpurpose flour to this mixture.Add needed water to make dosa batter without any granules.Season it with oil, Mustard seeds and curry leaves.Make dosa golden crispy using oil/ghee on both sides. 12.Dibbarotte: (Thick dosa) It is a combination of idli rawa and urad dal (blackgram).Take 1 cup of uraddal (white),2cups of idli rawa or if you can not get that, mix ground rice (you can get in indienstores) & salt.Grind soaked urad dal ( atleast for 3 hours) & add rice rawa and grind two more rounds.Mix salt and cummin. Let it stay for 3 to 4 hours under the lid. Pour 1 tbsp oil &Then pourdibbarotta very thick dosa (looks like idli).Allow it to cook & roast on the pan on a low flame.Turn to the other side after done. Let it get golden crispy brown.Eat immedietly with mango pickle. 13.Besan dosa:It is a combination of gramflour & a little rice flour, salt & cummin seeds. Make itimmedietly. You can get very thin dosas like omlett. If you want with veg dosa(littlefantasy). 14.Adai(dosai with 4 lentils): It is a combination of 4 lentils and rice.1 cupurad dal,1cupchannadal,½ cup moongdal (pesarapappu),1 tbsp tour dal (kandipappu).2 tsp rice (corn)salt,green chilli 3, ginger2, curry leaves, coriander, red chilli2,coconut (fresh) 1cup (grated optional).Method:Soak all lentils & rice.Grind them all together to a fine batter (thick).Add ginger. Red & green chillies & coconut to the batter and grind them to a fine mixture.See the batter consistansy (it should be like dibbarotte..thick batter). Smear the nonstickpan andSpread one big spoon batter, pour oil around the ADAI. Let it cook (roast) a low flame tillit getsGolden brown.Roast it both sides & pour oil on the other side also. Serve with thick curds. 15.corn dosa (butta): It will be tasty with fresh seeds.Deseed from the corns (2 in no.) & grind it to a fine paste along with 2 green chillies. (noneed of adding water,)Add salt later. Chop 1 onion finely & add to the batter.Spread dosa from the centre & pour oil around dosa. Let it roast on a low heat. Turn theother side after done & roast it & serve hot.IF YOU CANOT SPREAD DOSA:::ADD ATBSP OF GRAM FLOUR TO IT!. 16.Atta dosa(godhuma pindi) :It is a combination of atta (chapathi flour) 1cup and 1 cup of rice floursalt, chillipowder and cummin seeds, curry leaves. Mix batter well & roast dosa and eatimmediatly.

COCONUT DOSA



Rice 1cupUrad dal(blackgram) 1/3 cupCoconut milk 2cupsSalt to tastePoha(riceflakes) 1tbspOil/ghee For roasting Method:Soak seperately Uraddal,rice with poha.Add coconutmilk and grind them to thick smooth paste.Add salt and poha and add water if required.Keep aside for 45 hours.Make dosas and serve hot with coconut chutney!

BLACKGRAM & SEMOLINA DOSAS Split blackgram 1 CupSemolina 2 CupsAsafoetida Water 2tbspSalt Oil

Method:Soak Blackgram for about 3 4 hrs and grind to a fine smooth batter.Add semolina, salt and Asafoetida water.Mix Properly.Place batter for fermentation for about67hours, then add Rawa when making dosas.Heat the pan and pour a ladle full of batter. Spread it evenly.Pour 1tsp oil around dosa,waittill it gets golden crispy brown.These are not like normal thin dosas, roast them both sides.Serve hot with coconut chutney or ginger chutney.

BLACKGRAM & ALLPURPOSE DOSA Blackgram(urad dal) 1cup(soak for 4 hours)Allpurpose flour 21/2 cups(sieved)SaltOil/ghee/butter for roasting(cooking)Method:Soak blackgram for 4 nours,drain & grind to smooth batter.Allow to ferment for 8 hours Or allow tostay it overnight.Mix the flour &salt to gether without any lumps.These are thin dosas and make the batter fluffy(whisk) and roast them both sides usingghee/butter/oil.Serve with tomato chutney or coconut chutney!

PAPER DOSA2 Rice 500gmsGreen Gram 125gmsBlackgram 125gmsAllpurp[ose flour ½ Cup Riceflour ½ CupSalt Oil/butter/ghee Mehtod:soak two dals for 3 hours along with rice.Grind them together to a fine,smooth batter.Let it ferment for overnight.In another bowl mix allpurpose flour, rice flour and water and keep aside.,The next day mix the two batters add salt ,mix water if required to make a smooth dosabatter.Using ghee/oil make very thin dosas ,(spread from the middle),roast on one side and foldit,serve it with sambar,coconut chutney!!

POLO DOSA

Grated dry coconut 50gms

poppy seeds 3tbsp

cashew nut pieces 2tb sp

Raisin

powdered sugar 3 tbsp.

Almond granules 1tsp

pistachio granules tsp

cardamom powder.

Method

Mix all the ingredients. Make plain dosa and spread the masala over it and foldit and serve

Mysore Masala Dosa



For Dosa Mix:

1/2 cup blackgram1/2 cup Tuvar (arhar) dal 1/2 cup bengalgram 4 cups Rice Salt to taste

For the Masala:

3 cups boiled and slightly mashed Potatoes 2 cups chopped Onions 1/2 cup Boiled Peas 34 finely chopped Green Chillies 1/4 inch piece of Ginger (finely minced) 2 cloves of Garlic (crushed finely) 3 tbsp. Olive Oil 1 tsp. Mustard seeds 1 pinch Asafoetida 45 Curry Leaves Salt to taste 1 tsp. Turmeric powder 1 tsp. Cumin powder Chopped Coriander 1/2 cup grated fresh Coconut

For the Chutney:

2 cups fresh grated Coconut 3/4 cup chopped Green Chillies 1 cup roasted Bengal Gram (daalia) 810 Curry Leaves Lemon Juice Salt to taste

Method:

For the Dosa Mix:

Soak the rice for 810 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in ablender adding enough water to make a smooth mixture. Follow the same for the rice. Mix inthe salt and set aside the mixture in a warm place. Allow to rise for 1618 hrs.

For the Masala:

Heat the oil and add mustard seeds. Allow the mustard seeds to pop and add the curry leavesand asafoetida. Add the onions and fry until clear. Stir in the ginger, garlic and green chillies. Add the potatoes, peas and the rest of theingredients and stir well. For the Chutney:

Grind the coconut, chillies, curry leaves and in a blender. Add enough water to form asmooth consistency. Mix in the lemon juice and salt.

Method:Heat a griddle/non stick pan. Use a ladle to pour the mixture onto the pan and spread out to form a thin round pancake.Cook for two minutes. Spread butter evenly over the layer. Flip over and repeat the same. Spread a layer of the chutney. Top with the masala and fold into an envelope. Remove from pan and serve hot with coconutchutney and sambhar.

MANCHURIA DOSA For dosa batter:Parboiled raw rice 1/4 kgBlack(husked)gram 75gmsSaltBengalgram 25gmsMethiseeds 1/4tbsp For manchuriacurry:Carrot 1/4kgOnionrings(ullikadalu) 75gmsGarlic 6podsSaltGinger 1½cmSoyasauce 1tspChilli sauce ½tspGreenchilli 6Ajinamoto littleOil 1/4 cupCornflour ½tspMethod:Soak all lentils,rice,fenugreekseeds(methi)for 34 hours.Grind them to a fine batter(as dosa consistancy).Keep a side for fermentation.Meanwhile make manchuria curry.Chopthe vegetables and boil them,drain.Heat oil in askillet,add garlic,ginger&chilli bits.addcooked veggies,stir them for 1 minute.Add soya,chillisauce,ajinamoto.Add one(1)cup water and boil.Mix tsp water & cornflour to the boiling mixture.When it thickens,add cilantro leaves,onion rings, Allowto cook untilit gives fine flavour.Now make dosas to golden brown and serve hot with manchuria curry: VEGETARIAN PIZZA WITH COTTAGE CHEESE &rucola salad

Instant pizza packet for 4 pizzas



Tomato sauce ( Readymade)812 tbsp

Onion 1

Mushrooms 8

yellow capsicum 1

Pizza cheese 200gms

Ruco salad 1 packet

Cottage cheese 500gms

Black olive fruits 8

Method:Start the oven.at 250¤c

Mix the pizza dough.

Press the pizzas directly on the baking sheet(paper).

Spread out the tomato sauce over them.

Peel & cut the onion slices,place them around pizzas.

Deseed capsicum and make slices,and spread evenly on pizzas.

Sprinkle the grated cheese properly..

Bake in the middle row for 10 minutes.

Spread ruco salad 6cottage cheese and serve.

VERMICELLI/SEMIYA UTHAPPAM Semiya/vermicelli 1/2 cup

Riceflour 1 cup

Chopped onionYoghurt 1 cup Salt

Finely chopped 34(as per taste)

greenchilli

Marinate semiya/vermicelli for 22½ hours in the yoghurt & mix all other chopped ingredientsand salt.

Add rice flour and make a fine batter.

Heat griddle and pour as uthappam,if you need more onion,chilli bits(cut extra)spread overand lightly press with slotted spoon,pour tsp oil/ghee

around,cover with a lid and cook until golden on low flame.

Roast on the other side and serve with coconut chutney.

RAWA MASALA DOSA(SEMOLINA)

1cup= 100gms is my measurement.

Semolina Icup

Rice flour 1cup

Plain flour ½cup

Yoghurt ½cup

Salt

Blackpepper crushed½tsp

Cumin seeds 1tsp

Water 2 or(may belittlemore)

Saltto taste

Oil/Ghee/butter for rosting(cookin)dosa

For curry masala:

Potatoes 1/4kg

Oil 1½2tbsp

salt

Crushedginger&garlic 1tsp

Curryleaves 1twig

Greenchillies chopped(5)

Turmeric pinch



Onions 2chopfinely

Tomato finely chopped

Mustards 1 tsp

Chopped fresh coriander ½cup

Curry masala 1tsp

Method for batter:

Sieve rice&flour ,mix together alongwith semolina(suji).

Add crushed pepper,salt,cumin.

Add 2cups water+yoghurt to it without any lumps.

Allowto stay aside for 3045 minutes.

Meanwhile make preparation for masala.

Masala:Boil potatoes,peel and slightly mash them.

Heat oil,add mustards,assoon astheysplutterd add onion,curryleaves.once onion turns glazy addtomato,ginger crush,chopped green chillies,salt & turmeric.Simmer,with a lid.

cook for a while.

Add curry masala.Stir and wait until it leaves fineflavour.

Add mashed potatoes,mix well.

Check the seasoning andadd littleoil if needs.

Stir and remove.Nowmasala is ready.

Batter;.Check the batter and if needs, add some more water.

The batter should be thinner than normal (uraddal)dosa!

Heat the griddle (tawa),pour 1 tsp ghee/butter/oil,

Pour (from the ends of the griddle to the center)

clockwise,without spreading with ladle,the dosa comes with

holes(that means the batter is ready for dosa),

pour tsp ghee/oil/butter around it.

Place tbsp of prepared masala in the center,

cover with a tight lid.Let it cook for 1minute.

Check dosagets golden brown (down side),

sprinkle chopped corianderover and fold it into traiangle or roll as a mat,servehot withfresh coconutchutney ,sambar or ginger chutney or onion chutney

Chutneys for Dosas, Idlis and vadas etc..

GINGER CHUTNEY1

Ginger bits 1½tsp

Reddry chillies 23

Greenchillies 23

salt

Tamarindpulp(squeezed) 2tsp

Jaggery/sugar ½tsp

poppedchenna dal(putana) 2tsp

Fortempering:

Oil 1tsp

Blackgram

Bengal gram ½tsp

Mustards 1/4tsp

Asafoetida optional,pinch

Corianderleaves tsp

Method:Grind everything coarsely.

Heat oil andmake tempering and pour over chutney,do notmix it,cover with lid.

Serve with tempering,it is tasty with crunchy

bengal&blackgrams while eating.



CHILLIE CHUTNEy

Chopped Red Chillies 5

Chopped Green Chillies 5

White Vinegar 1tbs

Lime juice 1tbsp

Sugar 1/2tsp

Lime sliced 1

Finely chopped shallots 2

Oil 1tbs

Salt

Method:

Mix lime and salt,keep,let it stay for 30 minutes.

Mix the chopped chillies with vinegar, stir it for 1/2second and drain.

Mix the chillies, lemon juice, sugar, chopped shallots and oil.

Add the salted lime slices to the mixture and mix it .

Oninon chutney:2

chopped onion 2medium

ginger chopped tsp

green chilli 23 cumin seeds tspBroken red chilli 1

oil 2 tbsplemon juice

salt to taste Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into abowl.

Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the cumin seeds. Let themsplutter and then add the red chillies. Fry briefly and pour it on the chutney.

Add salt and lemon juice to the chutney.

GROUNDNUTS CHUTNEY3

Groundnuts ½cup

freshcoconut tbsp

Greenchillies 3

salt

Redchilli 1

Tamarind 1tsp

Coriander leaves 1tsp

Oil for tempering

Mustards,brokenredchillies(2),blackgram,bengalgram(each ½tsp),curryleaves.

Method:

Blend everything for chutney ingredients to smooth paste.

Heat oil in a pan and add all tempering ingredients, after done pour over chutney,do not mix.

POPPED BENGAL GRAM /PUTANA CHUTNEY4

Called as Chickpeas,putana/ poped bengalgram.

Popped bengal gram 1cups

Freshgrated coconut 1cup

Greenchillies 68

Dry redchilli 12

tamarind 1tsp



salt totaste

Fortempering:

Mustards,bit redchilli,blackgram &bengal gram(each ½tsp),curryleaves(tbsp)

Method:Blend all ingredients for chutney along with 1cup water to a smooth paste.

Heat oil and make tempering,after done add directly into the chutney,do not mix it.

Fresh coconut chutney 5

Freshcoconut 2cups(grated)

salt

Greenchillies 78

Corianderleaves tsp

Milk 1½cup

Tempering:

Oil 1½tsp

Bengalgram ½tsp

Blackgram ½tsp

Onebitred chilli

Curryleaves(fresh twig

Method:

Remove the black skin of the coconut,grate it well.

Blend that,salt,milk,greenchillies to a fine smooth paste(like bajji batter).

Heat oil and make tempering add into chutney,do not mix.

TOMATO CHUTNEY6

Tomato 2small

Onionbits 1tsp

Greenchillies 23

Tamarind little

Oil

Tempering:

Mustards,cumin,blackgram.

Heat oil and fry the onion to pinkish brown.,

add tomatoes and chilli fry until done,

Remove ,cool.

Grind roughly,and put the tempering.

ONION CHUTNEY7

Onions Big 1 noGreen chillies 2 Red Chillies(dry) 2 mustard seeds 1 tspBlackgram 2 tsptamarind dry 1 small piecesalt to tasteJaggery 1 tspoil 1 tbsp

Method :

Chop the Onions corasely.

Heat oil & add 1 tsp of urad dal,&chilliies fry for a minute.

Add the Onions & salt.

Fry till all the ingredients gets mixed & raw smell is disappeared.

cool it.

Add the tamarind, jaggery& grind it to a fine paste .



Make the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.

Pour over chutney,do not mix it. COCONUT & PUTANA CHUTNEY 8

Freshcoconut 1cup

Putana/Roasted bengalgram 1cup

water 2cups

Greenchillies 78

Salt

Tamarind 1tsp

Corianderleaves ½tsp

Oilfortempering

Mustards ½tsp

Blackgram

Bengalgram each½ tsp

red drychilli broken2bits

Curryleaves

Turmeric pinch

Method:

Mix all ingredients for chutney and blend them in a blender to a smooth batter.

Remove into a bowl.

Heatoil and make seasoning with given ingredients and pour direct over chutney,do not mix them.

INSTANT PUTNACHUTNEY

we can makepowderwith putana seedsto a smooth powder and store in a container, can be used whever you need foremergency!.This isvery easy to prepare and tasty too.

Putana powder 2 cups

Yoghurt /thick curd 3½ cups

Salt

Red chilli powder tsp

Green chillies 3chopped

Crushed ginger ½tsp

Oil for seasoning.

Mustards !tsp

Bengalgram tsp

Blackgram tsp

Fresh curry leaves 1tbsp

Method:

Mix and beat yoghurt with putana powder.

Addsalt,ginger crush,chilli powder,mixwell.

Heat oil and seasoning well.

Pour it over chutney along with curryleaves.

INSTANT GRAMFLOUR CHUTNEY

This is really everybody likes,this is invented by my motherinlaw.

Whenever she gets sudden guests (doent have any fresh coconut in handy),she used to make this!

Try it you may like it.

Gramflour small cup

Tamarind squeezed 1tbsp(can bereduced also)

Red chillipowder 2tsp

salt

Water 2 cups

Curry leaves ½tbsp

Asafoetida pinch

Mustards



Blackgram

Bengalgram

Oil 1½tbsp

Fresh coriander For garnishing

Method:

Dry roast flour for 2minutes to remove the raw smell.cool .it

Mix flour,salt,tamarind salt and 1 cup of water.

It should be like dosa batter consistancy.

Heat oil and make seasoning add finally curryleaves.'

Pour immediately into the chutney batter.

Mixwellandgarnish with chopped leaves!

ROASTED PEANUTS &ROASTED BENGAL GRAM(PUTANA)&FRESHCOCONUT

This method also same as putana chutney!!

COCONUT CHUTNEY(2) Fresh coconut Halfpart Garlic 1(optional) chopped onion optionalchopped ginger tspcrushed pepper 2tsp

Tamarind ½tsp

few curry leaves oil 2½tbsp

mustard seeds,bengal garm,redchilli,blackgram

Coconut Chutney:

Grind together coconut, garlic, ginger, pepper, salt and tamarind.

The mixture should be finely ground.

The chutney can be as watery or not too watery as per your liking.

Add oil to a sauce pan, add mustard onion and curry leaf, when it is done and add to the coconut chutney.

TOMATO&ONION CHUTNEY

Curry Leaves tbsp

Onion bits 1cup

Tomato 1

Dried RedChillies

8

Salt

Oil 2 tbsp

Water3tbsp

tempering:

mustards,oil(1tbsp),bengalgram,brokenredchilli,curryleaves,cumin.

Method:

Heat oil and add the below vegetables and condiments except water andsaute until it is brown.

Grind the mixture by adding water.

Make tempering nad pourover chutney,serve with

any dosa,vada,or idli.

SOYA DOSA

soya granules 2cups

Boiled rice 1cup

salt

Greengram (mung) 1/4cup

Fenugreek seeds tsp

Method:

Soak soya granules, boiled rice, greengram,fenugreek seeds together for 8 hours.

Grind to a smooth dosa consistency.

Add salt. Make thin dosas as normal way.No fermentation needed!

Can be stored in the refregerator for 57 days.

COCONUT DOSA



Coconut 1fresh

Raw rice 250gms

Salt

Black husked gram 500gms

ginger

Greenchillies 8

Cuminseeds 11/2tsp

salt

Method:

soak blackgram & rice for 45 hours.

Grate coconut without black (brown)

part.

Grind together in mixie to a smooth,soft batter.

Cut onion into cubes,

Chop chillies to thin slices.

Add them to the batter.

Make thick dosas and pour oil around,cover and cook to golden crispy brown(both sides).

Note:If you want "sour dosas",

allow the batter to stay overnight .

MINT CHUTNEY

mint leaves(fresh) 1cup

tamarind/lemon marblesize

Ginger 1"

Onions 2medium

reddrychillies 6

Salt

Oil 1/2 tbsp

Gratedcoconut 11/2cup

Method:Heat oil and fry red chillies, onions,

ginger, tamarind, cocunut, pudina leaves,

salt till it becomes brown.Cool a little,then

Grind coarsely in mixie with little water.

note:If you need use tempering.Goes excellent with dosas.

GROUNDNUT CHUTNEY

Peanuts/groundnuts 100gms

Redchillies 5

Cumin 2pinches

jaggery little

salt

Garlic 5

Freshcoriander

Oil

Tempering.

Fry peanuts/groundnuts till brown and takeout skin.

Add all the other ingredients with the peanuts and grind to a smoothpaste.,add 1cup of water.

Heat oil and make tempering,curryleaves and pourover chutney.

serve with dosa/idli/vada etc...

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dosa varieties

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