Category Archives: Dosa corner

Barley Urad dosa – No Rice dosa

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I know this dosa might be new for most of you. Don’t worry, it’s the same with me too. πŸ˜„ Never knew dosas could be made with Barley. I usually make this Barley Carrot soup and Salad but dosa idea never dawned upon me (which is quite a surprise in itself as I see dosa in every grain, every lentil that I see πŸ˜‚πŸ˜‚ Talk about Dosa Pyaar 😍).

Few months back, as I was organizing my pantry shelves (which is my favorite timepass when I have extra time after my chores and my kids are playing on their own = Rare blue moon occasions πŸ˜…), I found this little packet of Barley lying in the corner of the cupboard smiling at me, as if happy to be found. 😍 As I was about to soak it to make salad and soup, I remembered I had to soak for dosa batter too. A quick Google search and next day, Barley dosas were born in my kitchen for the first time. 😍

These dosas come out so tasty and you can never say it has Barley in it. If you are looking to include this healthy grain in your diet, dosa is the best way. My kids love it so much that they have more dosas than usual when I make them. ❀️

Hope you all try it too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 10 dosas }

1 Cup Urad dal (I use split ones)

1/2 Cup Barley

1/2 tsp Methi seeds

Salt to taste

Step by step recipe:

1. Take Urad dal, Barley and Methi seeds in a large bowl.

2. Wash it well and soak in enough water for atleast 2 to 4 hours. Now drain the water and add to a mixer jar.

3. Add salt and little water. Grind to a smooth paste. Pour into a large vessel.

4. Keep covered at room temperature for 8 hours or overnight.

5. Heat dosa pan and pour a ladle of dosa batter over it. Spread using the back of the ladle like regular dosas. Cook till the surface cooks. Add ghee or oil. You can either cook only one side or flip and cook both sides.

6. Remove and serve hot with a chutney of your choice.

Notes:

* I served it with Sambarpalli leaves Chutney. Makes a great combination with this dosa.

* Barley dosa made this way comes out very soft. You can cook both sides to make it crispy.

* Barley is very good for health, mainly for intestines and is rich in vitamins. Here is the Barley Salad and Soup recipe that I make with Barley.

* You can check all my “no rice” dosas here – “No Rice” dosa recipes compilation

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Horsegram dosa | Kulitha polo | Crispy dosas with Muthira/ Huruli kaalu

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Dosas are our “most made” breakfast as my regular readers already know. For those who are new, here is a glimpse into more than 30 dosa recipes on my Dosa corner page. We just can’t get enough of them and my kids’ too either love dosas or idlis for breakfast. ❀️❀️

And what’s not to love about dosas? They are healthy, filling and so delicious when dipped into its companion, the quintessential chutney 😍. Also, I love how once we finish our breakfast, there are no mid meal hunger pangs which keeps us away from junk food binging. That is why I believe that breakfast is the most important meal of the day. ❀️

My grandmother always made Horsegram idlis but I started making these dosas after seeing many people make it in Konkani households. Came out so crispy and importantly my kids loved it. So during winter months, when I include Horsegram in our diet (as it is warm to the body), I make these dosas as well.

Hope you all try these dosas for a change too. I am sure you will love it. Happy and healthy cooking! ❀️

Want to share a quote with all of you which my Amma shared with me last week and I loved it a lot. ❀️

I am someone who loves with all my heart and get attached with all depths. The problem with that is sometimes that leads to a lot of hurt. Not judging people whom I love, can never do that, but all the experiences I have faced in life has taught me exactly what is written in the quote above. Don’t expect anything in return. You love someone without any reason, so don’t expect anything back, not even love. Just keep expectations away and pray for the well being of that person. That’s what love is all about and no one apart from you needs to understand your love. ❀️

Amma, this quote is so beautiful and I am going to remember it forever. Thanks for sharing this Amma. ❀️

RECIPE:

Ingredients: { Makes about 13 dosas }

1 Cup Raw white rice ( I use any variety available here )

1/2 Cup Horsegram/ Muthira/ Kulithu/ Huruli kaalu

1/2 Cup Urad dal ( I use split ones )

Salt to taste

Ghee or oil while cooking the dosas

Step by step recipe:

1. Wash well and soak rice, Horsegram and Urad dal together for 4 to 5 hours. Now drain water completely. Add along with about a cup of water to a mixer.

2. Grind to a smooth paste. Pour into a large steel bowl. Add salt and mix well.

3. Keep covered at room temperature overnight or for 6 to 8 hours.

4. Heat a dosa pan and pour a ladle full of dosa batter. Spread like regular dosas using the back of the ladle. Add little ghee and cook till the dosas turn crisp.

5. Remove and repeat the same with the rest of the batter. Serve with a chutney of your choice. I serve this with hing chutney.

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Notes:

* Do pick stones from Horsegram before soaking as Horsegram usually contains stones in it.

* I also make Horsegram idlis. You can check that recipe here – Horsegram idlis.

* Fermenting this batter too long can make the dosa batter turn sour as it contains Horsegram in it. So don’t ferment more than 8 hours in summers.

* For hing chutney, grind about 1 Cup coconut with 3 to 4 red chillies, 1/4 tsp Hing powder, salt and little water. Season in coconut oil with mustard seeds and curry leaves.

* You can check all my Dosa recipes here – Dosa Corner

* For my ” no rice ” dosa recipes collection – ” no rice” Dosa recipes Compilation

Kali dosa | Soft and spongy dosas for lunch box

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Traditional recipe + mom’s recipe + unique name + dosa = I have to try it! πŸ˜„ This is what ran in my mind the moment my friend Sreeja posted this Kali dosa. It was a dosa which her Amma made regularly for her college lunch box and she loved it as it stayed soft till lunch time unlike other dosas. I too have made this dosa many times now following her recipe and love how soft these dosas come out.

College lunch time reminds me of my lunch sharing with my best friends, Taniya and Sunanda (Tanu and Chu 😍😍). Tanu being brought up in the North used to bring roti-sabzi for lunch whereas Chu being a Malayalee used to bring dishes from the Kerala cuisine. And you can guess what I used to take for lunch box πŸ˜… – Konkani food. So it was a great combination of three cuisines and we used to have a wonderful time sharing our food while chattering our hearts off, giggling at our silly jokes which only we understood. πŸ˜…πŸ˜β€οΈ

Even though I miss seeing, hugging, talking and laughing with them, I am so grateful to Mr Whatsapp 😁 that we are in contact everyday even after being in three different countries in our small group named “Tanu Chu Ladoo”😍😍😍. Our friendship has been strong since more than 12 years now and I am sure we will be the same forever. ❀️

My Amma shared a quote yesterday saying she felt it apt to describe our friendship and I can’t agree more. Here’s the quote. ❀️

For me, soul connection is most important and these relations are what I treasure the most..❀️

Here’s ending my write-up by thanking Sreeja for her recipe and sharing her mother’s recipe with all of you. Happy and healthy cooking!

Thank you dear Sreeja. Loved the dosa very much. ❀️

RECIPE:

Ingredients: { Makes about 12 dosas }

2 Cups Raw white rice ( I use any regular variety available)

1/2 Cup Urad dal (I use split ones)

1/2 Cup thick or thin Poha (flattened rice/ beaten rice)

1 tsp Fenugreek seeds or Methi

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal with poha while rice and Methi separately for 3 to 4 hours.

2. Drain water from urad dal- poha bowl. Add water as required, little by little and grind Urad dal with poha and Methi to a smooth paste. Don’t drain water from soaked Methi. It is very healthy and also helps ferment the batter well. Pour the ground paste into a large bowl.

3. Now add drained rice to the mixer and grind to a smooth paste too. Add to the Urad dal batter and add salt. Mix well.

4. Keep covered at room temperature overnight or for about 8 hours.

5. Heat a dosa pan and add a ladle of batter. No need to spread this dosa. Cook on medium flame or else the dosa may turn black due to poha in the batter. Add ghee on top when it cooks on the surface.

6. Flip and cook for few seconds.

7. Remove and repeat the same with the rest of the batter. Serve hot with a chutney or your choice or with sambar or with both like me. πŸ˜„πŸ˜„

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Notes:

* Adding the soaked Methi water in the batter is beneficial to health and also ensures good fermentation of the batter which gives very soft dosas.

* Remember to make these dosas on medium flame and not on high flame as this dosa turns black underneath very quickly due to poha in the batter.

* You can also cook these dosas only on one side like set dosas.

* Check all my dosa varieties in my Dosa Corner page.

* For all my no rice dosas, check this No Rice Dosa Recipes Compilation.

Ragi Set Dosas | “No rice” soft dosas

When I had posted the Ragi Urad idli recipe, I had got many queries about if it can be made as dosas too. Though I do make dosas with that batter, there is a way I make my Ragi dosas which come out as soft as restaurant style set dosas and I thought it was high time I share it too.

If not for my readers who continually keep asking me queries and request for recipes, I will not be inspired to post them. Most of my day passes in household chores while juggling between two kids, one seeking my attention to draw for her ( my daughter 😬) while the other clinging to me like fevicol ( my son πŸ˜„). The only thing that keeps my sanity are these daily shlokas, bhajans and songs which I have made as playlists on youtube and keep them in the background whole day. They give me strength in my motherhood battles and otherwise too. Music is really my life. ❀️

So here is the most requested dosa by my readers. They come out very soft and my kids are huge fans of it. My daughter used to call it chocolate dosa as a toddler and even now, in spite of knowing it’s ragi, still calls it the same. πŸ˜ƒ Ragi is a very healthy millet and this is one of the best ways to include it in your diet. Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 20 dosas }

3 Cups Ragi flour / Finger millet powder/ Nachni ka atta

1 Cup Urad dal (I use split ones)

1/2 Cup Poha/ flattened rice (thick or thin, white or brown)

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal for about 4 hours. Drain water completely. Add about 1 Cup water and 1/2 Cup poha (washed) and grind to a smooth paste. Add to a large preferably steel vessel.

2. Now take ragi flour in another bowl. Add water, 1 cup at a time and whisk well to remove lumps. It takes me 3 Cups water to 3 Cups Ragi flour for it to come to a thick batter.

3. Add this to the Urad dal batter. Add salt and mix well using hands. Cover and keep at room temperature for fermentation for 8 to 12 hours. Might take longer during winters.

Love the fermented batter 😍

4. Heat a dosa pan and pour a ladle of the batter on the center of the pan. No need to spread this dosa. Cover and cook one side first adding ghee or oil.

Sorry for the dull picture. Kitchen lights 😬

5. Flip and cook the other side too. Remove and repeat the same with the rest of the batter too.

Notes:

* You can store the rest of the batter in the refrigerator and use it the next day. The texture of the dosas are soft even the next day.

* You can use thick or thin Poha, brown or white poha, does not make any difference. It gives it the softness in the dosas.

* If due to any reason you can’t eat poha, just skip it and add 1 tsp Methi instead along with Urad dal. Grind it to smooth paste. It will give soft dosas too.

* For making idlis, you can check this Ragi Urad Idli recipe. Comes out very well.

* I served these dosas with Hing Chutney. Just grind 1 Cup Coconut with a pinch of Hing powder, 4 long red chillies, 1 tsp Tamarind paste, salt and water to a smooth paste. You can season the chutney using mustard seeds and curry leaves if needed.

Little millet dosa | No rice dosa

Just finished sending off my little girl to school (she has classes every alternate week) and before my son wakes up in a while, I thought of finishing off this blog. As soon as he wakes up, all he would want is to cuddle me and sit like that for an hour (Wish I could share a picture of that scene 😍) until he gets hungry, asking me to go make “bobbo” (dosa) for him. πŸ˜„ This tiny man of mine is such a loving one that I call him my “lover boy”. 😍 Seriously, the way he hugs me, holds me and kisses me, I feel so so loved. I realize how these moments matter in our lives and how kids can brighten our day by their sweet gestures. ❀️

Talking about gestures, as you can see from the picture of the dosa, my daughter is holding the plate. It was supposed to be my usual (boring 😁) kind of click until this girl saw her Amma clicking in the regular way and being the typical Aquarian (An unique sign ❀️) that she is, said, ” Amma, let me hold this and see, how many likes you will get for your blog!” 🀣🀣

She is a huge fan of vlogs and loves making videos herself. Looking at her interest at making videos, I wonder from where she has got this. I can’t imagine facing camera and dread taking even my pictures, let alone videos. πŸ˜‚ But the confidence in which she presents herself, talking with so much enthusiasm, makes me feel proud of her. Atleast she is not camera shy like me and loves herself. Hope she can be a YouTuber like she wishes to be in future. ❀️

So here’s the little millet dosa presented by my soon to be 6 year old daughter. You can never say it is made of millets and tastes just really delicious. A great way to add the healthy millet in your diet. Hope you all try this. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { About 10 to 12 dosas }

1 1/2 Cups Little millet (Kutki/ Saamai)

1/2 Cup Urad dal (I use split ones)

1 tsp Fenugreek seeds (Methi)

Salt to taste

Ghee or oil to cook the dosas

Step by step recipe:

1. Soak Urad dal with Methi in a large bowl for about 4 hours. Also soak little millet in another bowl for 4 hours.

2. Now drain water from both completely. Grind Urad dal- Methi with about 3/4 Cup water to a smooth paste. Pour in a large vessel. Now add the soaked millet with about 1/4 Cup water in the mixer.

3. Grind the millet to a smooth paste too. Add this to the Urad dal dal paste. Add salt and mix well with hands.

4. Keep covered at room temperature for about 8 hours. Might take longer during winters. Always love to look at the well fermented batter in the morning. 😍

5. Now heat a dosa tawa and pour a ladle of dosa batter. Spread using behind the ladle like regular dosas. Add ghee or oil and cook till the dosas turn crisp.

6. Remove and serve with a chutney of your choice.

Notes:

* As can be seen from the picture, I have used Manna brand of Little millet which is readily available here, in Qatar. For readers’ from Qatar who ask me the source, I got them from Lulu hypermarket, Barwa City. Also available in Grand hypermarket, Wakra and all Lulu outlets.

* This dosa comes out crispy when cooked one side till the underside turns brown.

* Making this dosa with ghee adds such a wonderful flavour to this dosa.

* You can check all my Millet recipes in this Millet recipes Collection.

* You can also check my No rice Dosa recipes collection.

Bajra Moong dal dosa | No rice dosa

As I had mentioned in my last post of Aloo Corn Bharta, my friend Ashwini Kulkarni sends me different healthy recipes that she makes and this dosa was one among them. These don’t contain rice but comes out so crispy that the texture is just like restaurant dosas. And it contains the healthy bajra or pearl millet too with protein rich lentils. So in all, a healthy and tasty breakfast option.

When I posted the Bharta, Ashwini commented on the post which touched me a lot. Would like to share the comment with all of you. She said, ” Thank u so much Mitha. Yes even u r blessing for me. Have made so many of ur recipe which my family eats happily. My mom always says that a lady who feeds everyone happily is a ANNPURNA. U DO it through ur blog and our group. Am sure ur family is blessed to have it. Best wishes and love always.” ❀️

It took me back to my teenage days when I used to be condemned by some of my relatives for not knowing how to cook, not doing household chores while questioning my mother over my upbringing (the saddest part as Amma has cried many times due to it). I have also been condemned for not being beautiful (by their standards) and that I will have a difficult life post marriage. That had let me to not believing in myself and always thought myself as not good looking or even good for nothing (some sad but true memories of my childhood which I can never forget).

And now, when Ashwini compared me to Goddess Annapurna, I felt I could never get a greater compliment. β€οΈπŸ™ I can finally tell that looks don’t matter at all and girls who don’t know how to cook before marriage need not be the same later too. In fact cooking is just a basic skill which can be learnt at any age by anyone. There is no rush for it. And your character is what defines you in life, not your looks.

Just shared my deepest feelings with you all. I am sure all of you must have experienced this in some way or the other and can relate with me. Thanks for reading. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 10 dosas }

1/2 Cup whole Bajra (pearl millet)

1/2 Cup Moong dal

1/2 Cup Urad dal

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Soak Bajra, moong dal and Urad dal together for about 4 to 5 hours. Drain water and add to the mixer.

2. Add about 1 and 1/2 Cups water along with salt and grind to a smooth paste. Pour into a large vessel preferably steel.

3. Keep for fermentation at room temperature for 8 to 10 hours.

4. For making dosas, heat a dosa pan and pour a ladle full of dosa batter. Spread like you spread regular dosas. Add ghee or oil and cook till the underside turns brown.

5. Remove and serve with a chutney of your choice.

Notes:

* I serve this dosa with coriander leaves chutney. Just grind coconut with coriander leaves, curry leaves, ginger, salt and water to a smooth paste. Season mustard seeds and curry leaves in oil and pour over the ground chutney. Mix well.

You can also check my “No Rice” dosa recipes collection.

Jowar Vegetable Bhakri

I have mentioned before that I always believe in following our age old traditional recipes for a healthy lifestyle. So when I found a youtube channel through food groups named NK Food & Lifestyle by Mr Krishnamurthy Setty sharing similar beliefs as mine, I felt happy and subscribed instantly.

I don’t follow many channels just for the sake of it, but only those whom I really feel are worthy enough (I am choosy that way πŸ˜„). This channel is in Kannada language showcasing Uttar Karnataka dishes, which makes me even more interested being from the south part of Karnataka. All their recipes are unique, simple and healthy, making me want to try that time itself.

This Jowar Bhakri, which they call as thalipittu was tried following their video, even though I chose to make it as thick ones rather than thin as my kids prefer that way and it’s easier too (for the busy mommy me πŸ˜€). My kids, specially my 2 year old son loved it so much that he became a fan of it. Can you believe this has radish too in it which goes into the tummy in a secret way 😁. We all loved it very much. A must try recipe for sure!

On a side note, I read something which made me think a lot (me and my best friend – my thoughts πŸ˜…). I was reading about how we should be kind and supportive even to strangers as we don’t know what they must be going through. We all have that facade which we show to the world but inside we might be suffering which is hidden deep inside us. So, as much as possible we must show empathy towards everyone. Have you ever noted how kindness showed by a stranger increases your faith in humanity? And what if you were the person who was kind to someone whom you don’t even know, without expecting anything in return? Doesn’t that make you happy?

That happiness is what I feel while sharing about Mr Krishnamurthy Setty’s youtube channel. He thanked me many times when I shared my feedback and said I would be writing about his channel on my blog. The way he expressed gratitude made me confident that I am on the right path.

So, support everyone, even strangers without expectations and love your loved ones with all your heart without conditions. Though expectations are human nature and unconditional love is not easy at all, once we experience it, we understand life fully. ❀️

After this long heartfelt writeup, here’s sharing the recipe with all of you. Do try. This comes out very delicious. Happy and healthy cooking!

RECIPE:

Recipe adapted from: NK Food & Lifestyle

Ingredients: {Makes about 7 to 8 thick Bhakris}

1 Cup Jowar flour

3/4 Cup Whole wheat flour

1/2 Cup Chickpea flour or Besan

1/4 Cup finely grated Radish

1/4 Cup finely grated Carrot

1/4 Cup finely grated Cucumber

1/4 Cup finely chopped Onion

1/4 Cup finely chopped Coriander leaves

2 to 3 Green chillies

Salt to taste

Ghee to cook the Bhakris

Step by step recipe:

1. Take Jowar flour, wheat flour, chickpea flour and salt in a bowl.

2. Now add finely grated Radish, carrot, cucumber and finely chopped onion, coriander leaves and green chillies.

3. Mix everything once with hands so that the veggies mix well into the flours. Now if making thalipeet, add very little water and make into a soft dough. Since I made Bhakris, I added water to bring it to a thick dosa batter consistency (about 1 1/2 to 2 Cups of water).

4. Now heat a dosa pan and add a ladle of dosa in the center of the pan. Spread to make a thick dosa. Drizzle ghee over the surface.

5. When the surface cooks, flip and cook for about 1 to 2 mins.

6. Serve hot with butter and a chutney of your choice.

Notes:

* I refrigerate the leftover batter for use the next day. It lasts well and there is no taste change in the Bhakris.

* Skip radish if you don’t have but it’s a great way to include the vegetable in your diet as you can never find out that the bhakris have radish in it.

* I have not tried these Bhakris without wheat flour. So can’t say about the result.

* Chickpea flour gives a good flavour to this. So don’t skip it.

* You can spread it like thalipeet but I find them making like Bhakris easier.

* Cook both sides well as this takes time to cook than regular Bhakris due to Jowar flour in it.

* I served these with Coriander leaves chutney. For the chutney, grind together coconut with green chillies, ginger, coriander leaves, salt with little water to a smooth paste. Season in coconut oil with mustard seeds and curry leaves.

* You can check all my bhakri recipes in this recipe compilation post.

Collection of “no rice” dosa recipes

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My regular readers know how much my kids love dosas. So much that anyday you come to my home, you will find dosa batter ready, either fermenting or in the fridge (and if you don’t find it, don’t worry, I can magically make some instant dosas for you too 😍). It is also very handy for those sudden hunger demands by the kids, especially my son who feels very hungry after his evening nap and says, “Amma, bobbo jayi.” (I want dosa in baby Konkani 🀩)

We have a little game after he wakes up where he being held in my arms, shows me the way to the kitchen and points to what he wants to eat. I purposely do a little wiggly kind of walk (the never growing child in me πŸ˜…) to make him laugh and that brightens him up. Then it finally ends in him pointing to dosa batter bowl. So I always have any one variety of dosa batter ready for him (my little “bobbo” lover boy ❀️).

My readers also love the dosa recipes that I post and always request for more “no rice” dosa recipes. So I decided to finally compile all my dosas which don’t contain rice and I was surprised to find that I had so many of them. This is one compilation I enjoyed making as it was like playing treasure hunt with my blog. πŸ˜‚ Hunting dosa recipes without rice which is indeed no less a treasure for my readers requesting for it (sorry for the poor joke 😬).

Anyhow, hope this is useful to all of you. Happy and healthy cooking! Enjoy dosa making! (That rhymed!) πŸ˜„

Instant “no rice” Dosas/ Bhakris:

1. Rava Bhakri/ Instant Semolina dosas: These are one of the oldest variety of Konkani breakfasts and my family favorite too. If I forget to soak for regular dosas, Rava Bhakri it is for breakfast the next day. Also makes for a quick snack option. Tastes oh so heavenly with butter. ❀️

Recipe here: Rava Bhakri/ Instant Semolina dosas

2. Instant Cucumber dosas: This is a variation to rava bhakri with the addition of grated cucumbers which makes it even aromatic and healthy along with being super delicious. When I have to finish off those leftover cucumbers, I make these dosas.

Recipe here: Instant Cucumber dosas

3. Eggless Tomato Omelette: Being from a vegetarian family, the only Omelette we knew as a kid was this eggless Tomato Omelette which Amma made with loads of love. She always made sure I got the omelette with the maximum number of tomato pieces in it. 😍

Recipe here: Eggless Tomato Omelette

4. Instant Oats Vegetable Bhakri: This is our favorite evening snack and is super filling too. Best way to get oats and veggies in our diet. Add loads of green chillies and coriander leaves. Tastes super yummy with butter and simple coconut chutney. ❀️

Recipe here: Instant Oats Vegetable Bhakri

5. Instant Oats Poha dosas: A soft yet delicious dosa which can be made instantly yet tastes like regular dosas. Awesome combination with sambar making it a complete meal in itself.

Recipe here: Instant Oats Poha dosas

6. Instant Jowar Vegetable Bhakri: These Bhakris contain a mix of radish, carrots, cucumbers along with Jowar flour but still comes out so tasty. A very healthy and filling evening snack that I make always. You can make them as thalipeet too.

Recipe here: Instant Jowar Vegetable Bhakri

Dosas which don’t need fermentation:

1. Moong sprouts and Oats dosas: My kids don’t eat sprouts as it is, so this is my way to include sprouts in their diet in their favorite way, the dosa way! πŸ˜„ The way our brain works overtime in motherhood. πŸ˜‚πŸ˜‚ Turns out so delicious too! No fermentation required makes it very easy too.

Recipe here: Moong sprouts and Oats dosas

2. Masoor dal dosas: One of the most tried and loved recipe by my readers. Try masala dosa with this and it tastes amazing. ❀️

Recipe here: Masoor dal dosas

“No rice” Dosas with millet flours:

1. Ragi Set Dosas: A dosa that I make atleast weekly once to include the wonder millet, Ragi in our diet. Turns out so soft and delicious. My daughter calls it “chocolate” dosas since she was a baby and even now at almost 6 years. 😍

Recipe here: Ragi Set Dosas

2. Urad – Jowar flour dosas: I feel this is the best way to include Jowar flour in our diet. Yet another weekly once breakfast in my house as kids love it. Kids food preferences rule in my house. πŸ˜€

Recipe here: Urad – Jowar flour dosas

“No rice” dosas with Whole Millets

1. Bajra Moong dal dosa: This is the crispiest dosa that I have ever made and you can never say it does not have rice in it. Also combines the goodness of Bajra with moong dal.

Recipe here: Bajra Moong dal dosa

2. Little Millet dosa: A very healthy yet tasty dosa with Little millet. Great idea to include this variety of millet in your diet.

Recipe here: Little Millet dosa

Other “no rice” dosa recipes:

1. Oats mixed dal dosas: A dosa for which I have got many compliments from readers for making them so evenly and also for the gorgeous colour. One of my readers have even commented that it looks machine made and there’s magic in my hands that it has been crafted to perfection. πŸ˜€ So these dosas are indeed very special for me. ❀️

Recipe here: Oats mixed dal dosas

2. Broken wheat Mixed dal dosas: These are one of my recent additions on the blog but tried and loved by so many of my readers. They loved how healthy yet tasty it turns out without missing rice in the dosa at all.

Recipe: Broken wheat Mixed dal dosas

3. Urad whole moong dosas: These are my favorite because I can make both idlis and dosas with this batter. Also a great way to include whole moong in my kids’ diet as they don’t eat moong as it is.

Recipe here: Urad whole moong dosas

4. Urad wheat flour dosas: This was my last recipe that I posted on the blog. Learnt it from my friend Vinanti and have turned out to be my kids’ favorite. They eat more dosas (touchwood!) when I make them. I absolutely love the gorgeous colour that it turns out. ❀️

Recipe here: Urad wheat flour dosas

5. Barley Urad dosas: These dosas are so soft and delicious, you could never say it has the healthy Barley grain in it. One of the most regularly made dosas in my house lately.

Recipe here: Barley Urad dosas

You can check all my dosa recipes here: DOSA CORNER

You can check all my idli recipes here: IDLI STAND

I have made two other recipe collections. You can check them out.

Oats recipes Collection:

Healthy Cakes and Bakes:

Healthy sweets that can be made under 15 mins:

Urad – Wheat flour dosa | “No rice” dosa

Though I had been trying different “no rice” dosas due to reader requests, it eventually has led to my kids loving it over rice based ones and now Ragi set dosas and Jowar flour dosas have become their favorite. It is easier for me too as I need to grind only urad dal and just mix in the flours. (Also saves my temper as running the mixy is like curfew time in my house as my daughter hates the sound. So she keeps asking every 30 seconds if it’s done. πŸ™„πŸ˜„ #justmotherhoodthings πŸ˜‚)

As I have already mentioned before, if anything keeps me sane sometimes, it’s music. Today when I finished my work and opened youtube to listen to cover songs (I am loving covers more than the originals now ❀️), I found a singer, Simran Sehgal. Loved her sweet voice and when I checked her videos, most of them were my favorite songs which I had forgotten about. Especially old ones like Hum Bewafa and Aap ki nazron ne.. I went mad at her song choices and beautiful singing (music crazy meπŸ˜‚). Here’s sharing the playlist for music lovers like me – Simran Sehgal songs. Hope you enjoy it. 😍

Finally here’s the dosa recipe which I learnt from my friend Vinanti Gouri through a common food group that we are a part of. They come out so delicious that we all love it very much and I make it atleast weekly once. Glad to share this recipe with all of you. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 12 dosas }

1 Cup Urad dal (I use split ones)

1 Cup Wheat flour or Atta

Salt to taste

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak the Urad dal for about 4 hours. Drain the water completely. Add 1 Cup water or as required and grind with salt to a fine paste. Pour into a steel vessel.

2. In another vessel take wheat flour. Add water while whisking it to remove lumps bringing it to slightly thick, smooth batter. (It takes me 1 1/4 Cup water for 1 Cup wheat flour)

3. Keep the batters to ferment separately at room temperature overnight or for 8 hours. Might take longer in cold weathers. After fermentation, the wheat flour batter leaves water on the surface. Discard that water.

4. Now mix the wheat flour batter to the Urad dal batter.

5. Now heat a dosa pan and add a ladle of dosa batter onto the pan. Spread as thin as you can. Add ghee and allow it to cook. The below dosa is crispy. If you like it soft, remove when it browns only slightly.

6. Repeat the same with the rest of the batter. Refrigerate the remaining batter and use later.

Notes:

* Remember to ferment the batters separately.

* Remember to discard the water that leaves at the top after fermentation. Else the dosa batter might turn runny.

* These dosas can be made soft or crisp. For soft dosas, don’t allow the underneath to brown a lot while for crisp dosas, cook till it browns completely. Also serve hot as keeping at room temperature makes the dosas soft.

* I serve them with Raw Onion chutney. Just grind coconut with green chillies, ginger, onion, tamarind and salt with little water to a smooth paste. You can season if desired. I don’t as my daughter does not like mustard seeds.

* Other no rice dosas: Ragi set dosas and Jowar flour dosas , Broken wheat mixed dal dosa , Masoor dal dosa

Mushti Polo | Traditional Konkani style soft dosa

My 25th dosa on my Dosa Corner page!! And what’s better than this dosa, our very own Mushti Polo which I have grown up eating almost every week as a kid. This super soft dosa with raw mango chutney is a combination that brings back all the nostalgia of childhood (and how carefree and fun that was! 😍)

Though I never realized the value of how much my grandmother and mother tried to make us eat healthy then, I understand it very well now after becoming a mother. Guess that’s what is called “Life is a full circle!” (also, I remember my mother’s dialogue whenever she got angry ” You will know this after you become a mother in future 🀣🀣).

Yes, I truly understand now. πŸ˜‚ All these traditional recipes are all that we need in our life to eat healthy. Dosas especially being fermented or probiotic food and very good for our body. Pair it with a chutney or sambar and it is a complete meal in itself.

Hope you all try this dosa. All amchis know this dosa. It is actually called Mushti dosa meaning all ingredients are added in fist measurement using hands (Mushti is fist in Konkani). I thank my Amma for sharing her recipe with me. ❀️ Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 8 dosas }

1 Cup Raw white rice ( I use any medium grain rice available here )

3 Tbsp Urad dal ( I use split ones )

1 Tbsp Methi / Fenugreek seeds

1/2 Cup thick or thin Poha / Beaten rice

1/2 Cup fresh or desiccated Coconut

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Take rice, Urad dal and Methi in a large bowl.

2. Wash well and soak in enough water for atleast 4 hours. Now drain the water and add to a mixer. Also add poha and coconut.

Note: I don’t wash poha as it’s really clean here. You can wash it in running water and then add if it has grains in it.

3. Add about 1 Cup of water along with salt and grind to a smooth paste. Pour into a large bowl.

4. Keep it in a warm place at room temperature for about 8 to 10 hours. Since it is winter season, you may need to ferment even upto 12 to 14 hours for the batter to ferment well.

5. Now heat a dosa pan and add a ladle of batter in the center of the pan. Do not spread this dosa. Cover and cook on medium flame adding oil or ghee till the surface cooks.

6. Remove and serve hot with a chutney of your choice.

Notes:

* I make Ambuli Chutney or Raw Mango chutney with this. Since we don’t get raw mangoes readily here, I use the ones leftover from pickle jars.

* Just grind three to four small mangoes from pickle jars (or about 1/4 Cup of fresh raw mango) with 1/2 Cup Coconut, 3 to 4 red chillies, Hing and salt with water to a smooth paste. This is a thick chutney.

* You can substitute Hing with 3 to 4 garlic cloves instead. I use Hing during fasting or Pooja days and garlic on other days.

* You can also use green chillies instead of red chillies.

* This dosa is a thick one and to be roasted only on one side on medium flame.

* I get many queries about the kind of rice I use. I just use raw white rice of any brand which is available here. Not basmati nor any idli/ dosa rice. Just medium grain white rice which we get from nearby supermarket.

* You can check all my 25 dosas on my Dosa Corner page.