Category Archives: Dosa corner

Instant Jowar flour Dosa | Easy Sorghum millet dosa

November 5, 2023 Healthy Cooking with Mitha 6 Comments

Click on the picture to save the recipe on Pinterest

I have been going completely crazy this cricket season rekindling all my childhood memories of watching the world cup with my parents and brother. My kids are wondering what happened to Amma 😄 when I shout “India, India” while cheering for our team. 😍 Right now when Virat Kohli finally made his 49th ODI century which I was eagerly waiting for, that too on his birthday today, I wanted to write it in my blog to share my happiness here.

Amongst all this, I don’t feel like cooking at all and am glued to the TV, not wanting to miss any 4 or 6 when our team bats and not wanting to miss any wickets by our amazing bowlers. 😍 But since I am still a mother 😄, I have to cook and that’s when this instant dosa comes handy. I have been making Instant Jowar dosa since few months now and my kids love it.

It becomes a quick snack when they come back from school. Also a very filling breakfast, easy to make and healthy too. Hope you all try and love it too. Do let me know if any doubts and it will be a pleasure to help. Happy and healthy cooking ❤️

RECIPE:

1 Cup = 240 ml

Ingredients: { Makes about 10 to 12 dosas }

2 Cups Jowar flour/ Sorghum millet flour

Salt to taste

About 3 to 3 1/4 cups water

1 medium sized Onion

3 Green chillies

1/4 Cup finely chopped Coriander leaves

For seasoning:

1 Tbsp Ghee or Oil

1 tsp Mustard seeds

1 tsp Cumin seeds/ Jeera

1 tsp whole Peppercorns

Few curry leaves

Step by step recipe:

1. Take 2 Cups Jowar flour in a vessel and add 3 Cups water. Mix using a whisk to remove lumps and make a smooth batter. Add salt and mix well. (Adding one cup of water at a time helps in less lumps in the batter)

**Batter consistency is thinner than regular dosa batter**

2. Now add finely chopped onion, Coriander leaves and green chillies into the batter.

Also prepare seasoning in a small pan by heating ghee, splutter mustard seeds, add cumin seeds, pepper and curry leaves. Fry for few seconds. Remove from flame.

3. Mix the seasoning into the batter. Batter is ready to make dosas instantly.

4. Heat a good quality non stick pan or a well seasoned cast iron pan. It’s important for the dosas to come out easily as it’s thin dosas. Add about two ladles of the batter into the pan, making sure the flame is high. Start adding the batter in the edges of the pan and then add in the middle.

This is the first dosa from the batter. It looked a little thick. So I added 1/4 Cup water more to the batter.

5. Allow it to cook on high flame till the surface cooks completely and edges turn crisp. If needed, you can turn the flame to medium if the dosas turn black underneath. Add ghee or oil on the edges of the dosa. Now fold and remove from flame.

6. Dosa is ready to enjoy with a chutney of your choice. Repeat the same with the rest of the batter.

Notes:

* I have never refrigerated this batter. So don’t know how it will be if refrigerated. Since it’s easy to make, I make fresh batter each time and use it up the same day. You can keep the batter at room temperature for few hours though. It won’t spoil. I sometimes make the batter in the morning and use it as evening snack.

* For me, 2 Cups Jowar flour and 3 1/4 Cups water yields perfect batter. Depending on your flour brand , it might vary a little for you.

* I keep a little batter separate without green chillies for the kids.

* A good quality non stick pan or well seasoned cast iron pan is necessary for the dosas to come out perfectly.

* If the dosas come out thick and you prefer it that way, you can still make it but cook it both sides. For thin dosas, only one side cooking with suffice.

* Other dishes that I make with Jowar flour regularly:

Jowar dosa with Urad dal

Jowar Idli

Jowar Vegetable Bhakri

* You can also try all my “no rice” dosas which includes instant varieties of dosas and also millet based ones.

“No rice” Dosas Compilation

Dosa corner, Millet recipes

Instant Ragi Rava Dosa | Quick finger millet dosa

April 16, 2023 Healthy Cooking with Mitha 6 Comments

Of all the millets, Ragi has been my favorite and I make so many dishes with it like dosas, idlis, ladoos, cookies and even a cake. But I had not tried a Rava dosa with it, partially because I am scared of such thin dosas which is tricky to get right.

But few months back, I had this sudden mood in the morning to try it for breakfast and imagine my happiness when it came out so perfectly. Hardly took me about 10 mins to make the batter and within 20 mins, our breakfast was ready. 😍

So now, whenever I have not soaked for regular dosas, ragi rava dosas are our breakfast. It has truly become a favorite ❤️ Not only is it filling but very tasty too specially due to the addition of onions, green chillies and coriander leaves in it.

Hope you all try and love it too. I have added all the tips and tricks to get it perfectly. If you still have doubts, you can comment below or message me on my Facebook or Instagram handle – ” Healthy cooking with Mitha ” and I will help. ❤️

Happy and healthy cooking ❤️

RECIPE:

Ingredients: { Makes about 10 dosas }

1 Cup = 240 ml

1 Cup Ragi powder / finger millet powder

1/2 Cup Rava/ Sooji

1/4 Cup Rice powder

2.5 to 3 Cups Water ( to make thin batter )

1 medium sized Onion

3 Green chillies

3 Tbsp Coriander leaves

1 tsp Jeera or Cumin seeds

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Take 1 Cup Ragi powder, 1/2 Cup Rava and 1/4 Cup Rice powder in a mixing bowl.

2. Now add salt and 2.5 cups water, mixing well with a whisk to form a lump free batter.

3. When the above batter is ready, start chopping onions, green chillies and coriander leaves. Thus the batter gets few minutes of rest too.

Now, add finely chopped onions, green chillies, coriander leaves and cumin seeds/ jeera to the batter. Mix well. Batter ready!

You can make dosas instantly with this batter. No need to ferment the batter.

4. Heat a flat dosa pan till it becomes really hot. Pour a ladle full of dosa batter over it such that it fills the pan.

Just as an example, I have taken two pictures to show how the batter should look in the pan for perfect Ragi Rava Dosa.

If batter is thick and needs more water : The dosa will be thick with less holes and will seem uncooked on the surface.

Not a perfect dosa.. needs more water in the batter.

If your dosa looks like the above one, add about 1/4 to 1/2 Cup water each time till the batter turns perfect.

Once the batter is of perfect consistency, the dosas will turn thin with full of holes like this.

5. Cover and cook on medium to high flame. Add ghee or oil on the sides of the dosa. After a while, the dosa will cook and the thin portions of the dosa will turn brown and crisp.

6. Remove it slowly using the spatula over the edges and then folding it. Repeat the same with the rest of the batter. Serve hot with a chutney of your choice.

Notes:

* I usually serve this dosa with either Amma’s tomato chutney as I have served in the above picture or Hing chutney. Both taste amazing with these dosas.

* For Hing chutney, grind together 1 Cup of Coconut with 3 to 4 Red chillies, 1 tsp Tamarind, 1/4 tsp Hing, salt to taste and little water to a smooth paste. I don’t season it. You can season it with mustard seeds and curry leaves fried in coconut oil.

* Please take care of the ratio of Ragi powder to sooji to rice powder for perfect dosas.

* Also, the batter should not be thick and should be thin to get perfect dosas with holes in it. I have explained it with pictures above. You can read it.

* It took me close to 3 Cups of water to get the right texture of the dosas. It might take you few attempts to perfect these dosas.

* This dosa batter does not need fermentation. You can make dosas instantly.

* They come out well in non stick pans. If using cast iron pans, see that it’s seasoned well..else the dosa can stick to the pan.

* You can also add peppercorns and curry leaves to the batter.

* I refrigerate the batter if leftover and it does not change the texture of the dosas. Just adjust the water quantity in case the batter gets thicker on refrigeration.

* One more similar kind of thin dosa that I make is our own Konkani style Panpolos or Neeru dose. It is with rice and tastes so delicious.

* Other recipes with Ragi that I make always:

* Ragi Set dosas

* Ragi Urad idlis

* Instant Ragi Idlis

* Ragi butter cookies

* Ragi Chocolate Cake

* Ragi Malpuas

* Ragi Jaggery ladoos

* You can check all my ‘No rice dosa recipes’ including dosas with millets here –

No Rice dosa recipes Compilation

Dosa corner, Millet recipes

Kodo Millet Dosa | Soft and tasty Millet Dosa recipe

December 28, 2022 Healthy Cooking with Mitha 2 Comments

Click on the image to save the recipe on Pinterest

Dosa is our favorite breakfast and when we are spoilt for choices, how can one resist making it almost everyday. 😅 We Konkanis are famous for our unique yet delicious dosas and it makes me so happy to add yet another dosa, 34th variety on the blog. You can check all the recipes here – Dosa Corner.

I started making Millet dosas few years back and we loved the flavour very much. Combine it with your favorite chutney and you have a healthy, filling breakfast ready. ❤️

However, I have noted that Millet dosas are best had hot and can’t be packed in tiffin boxes as the texture changes. Also, it tastes the best when cooked in ghee instead of oil.

Kodo Millet is a lesser known millet variety but dosas made it with tastes really delicious, trust me on this. Once you start making it, you are sure to make it again and again..

Hope you all try and like it. Happy and healthy cooking ❤️

RECIPE: { Makes about 15 dosas }

Kodo millet is also known as Kodra (Hindi), Varagu (Tamil), Arikelu (Telugu), Harka (Kannada), Koovaragu (Malayalam)

Ingredients: { 1 Cup = 240 ml }

1/2 Cup Urad dal

2 Cups Kodo Millet

2 tsp Methi/ Fenugreek seeds

Salt to taste

Ghee to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal, Kodo millet and methi seeds in separate bowls in atleast double the water for 4 hours.

2. Now discard the soaked water from Urad dal and grind it with methi (along with soaked water) till it turns into a smooth batter adding water little by little as required. Pour into a large vessel. Add drained Kodo millet into the mixer.

3. Grind the millet with little water to a smooth paste. Pour into the same bowl. Add salt and mix well with hands.

4. Keep in a warm place for 8 to 10 hours for the batter to ferment.

5. Make dosas either thick or thin. My kids like it thick while we like it thin. For making it thick , just pour a ladle of dosa batter and don’t spread much. For making thin, spread the batter over the pan. Add ghee and cook till the surface cooks. Flip and cook for thick dosas.

6. Repeat the same with the rest of the batter. Serve with a chutney of your choice.

Notes:

* You can refrigerate the leftover batter to make dosas later.

* I used Kodo Millet from Manna brand.

* Don’t discard the soaked methi water while grinding the batter. It is important to get a soft porous texture of the dosas.

* These dosas are best cooked in ghee and eaten hot.

* We love the dosas when made thin but kids like it thick. So make and see how your family prefers it.

* I served it with Hing Chutney. Grind coconut with red chillies, hing, tamarind paste, salt and little water to a smooth paste.

* You can check all my Millet recipes here –

Millet Recipes Collection

* You can all my “No rice” Dosa recipes here –

No Rice Dosa recipes Compilation

* You can check all my dosa recipes here –

Dosa Corner

Dosa corner

Andhra Pesarattu with Allam Pachadi | Green Moong dosa with Ginger Chutney

October 10, 2022 Healthy Cooking with Mitha 2 Comments

Yet another dosa on the blog, 33rd dosa recipe to add on to my collection – Dosa Corner. This time it’s a special recipe from Andhra Pradesh – Pesarattu or whole green gram dosa with a spicy, tangy chutney called Allam Pachadi. We had this for breakfast today and the flavours are still strong in my taste buds. ❤️

The basic recipe of Pesarattu is the same but many people make different additions to it, like top it with onions and carrots or fill it with upma to make Pesarattu Upma but this combination of plain Pesarattu with Allam Pachadi is what is loved the most by us. ❤️

Pesarattu is a great way to add the healthy green gram into your diet, specially if your kids love dosas. I make small dosas for my kids and they get attracted by the unique green colour of the dosas. ❤️

Hope you all try and love this dosa too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: (1 Cup = 240 ml)

{ Makes 7 to 8 large dosas }

1 Cup Whole Green Moong / Green gram

2 Tbsp Rice flour/ Rice powder

2 tsp Jeera/ Cumin seeds

1 inch Ginger piece

1 to 2 Green chillies

A sprig of Curry leaves

Salt to taste

Step by step recipe:

1. Wash well and soak whole moong in a large bowl with atleast three times the water, overnight or for 8 hours.

Note: You can also soak for 4 to 6 hours but for me, soaking overnight works best as I make Pesarattu in the morning.

2. Drain the water completely. Add the soaked Moong to a mixer jar. Also add, chopped ginger, green chillies, curry leaves, cumin seeds, rice powder and salt.

3. Add water little by little and grind to a smooth paste.

Note: It took me about 1/2 Cup of water to get the right consistency of batter. See that that batter is not too thick nor too thin.

4. You can make dosas instantly. This dosa does not need fermentation. Now heat a dosa tawa and when it is hot, pour a ladle of dosa batter and spread into a large circle.

5. Cover and cook till the surface cooks. Add oil/ ghee on the edges and center of the dosa. Now flip and cook for half a minute.

6. Remove and serve hot. This dosa tastes best when hot from the tawa. Serve with Allam Pachadi.

Notes:

* Pesarattu is served with Allam Pachadi. You can check the recipe here – Allam Pachadi/ Ginger Chutney

* You can soak the whole moong for 4 to 6 hours also if you plan to make the dosas during day time. Soaking less time makes the dosa crispier. For me, soaking overnight works best, so I soak that way.

* Be careful while adding water while grinding the batter. Too much water will lead to a thin batter and you won’t be able to make dosas. Add water little by little while grinding.

* This dosa does not need fermentation of the batter. You can make dosas instantly.

* I add 2 Tbsp Rice flour. You can increase by 2 Tbsp of you like crisp dosas.

* This dosa batter does not taste as good after refrigeration. So best to make in small quantities and use rather than refrigerate. I use 1 Cup Moong to soak and I get 7 dosas which are sufficient for breakfast for us. My 1 Cup measures 240 ml.

* This dosa tastes best when had hot from the tawa.

* You can also check:

Moong Sprouts and Oats dosa

Sprouted Moong Methi Sukke

All my 33 Varieties of Dosa recipes

Dosa corner

Methi dosa | How I make my dosa regularly | Kids’ Favourite dosa

May 24, 2022 Healthy Cooking with Mitha 4 Comments

My Dosa Corner page is proof for our Dosa love. It has 35 Dosa recipes as of now (just back from counting 😀) and here is the 36th variety of dosa – Our favorite and a dosa which I make most regularly, Methi dosa. ❤️

Methi or Fenugreek seeds when soaked and if the soaked water is used while grinding the dosa batter yields really delicious dosas. Also, is very beneficial for our body. I have been making different kinds of Urad dosas but this one works perfect for me and is a weekly once dosa at our place.

My kids’ can eat these dosas for breakfast, lunch, snack and dinner (True dosa lovers 😍😍). Making dosas for them and watching them enjoy it is my happiness. ❤️

Hope you all try and enjoy these dosas too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: Makes about 20 dosas

1 Cup Whole Urad dal (can use split urad too)

2.5 Cups White rice ( I use any regular white rice or parboiled rice)

2 tsp Fenugreek seeds/ Methi (please note it’s the small teaspoon and not tablespoon)

Salt to taste

Ghee to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal, rice and fenugreek seeds in separate vessels in atleast twice the amount of water for 4 hours.

Note: Do soak fenugreek seeds separately as we won’t be draining the soaked water but will use it while grinding the batter. This gives best texture to the dosas.

2. Drain water from Urad dal and add to the mixer. Now add the fenugreek seeds along with the soaked water.

3. Grind to a smooth paste. Pour into a large vessel.

4. Drain water from soaked rice too and grind it to a smooth paste adding little water as needed. Add this to the Urad dal paste. Mix well adding salt.

5. Keep it covered to ferment for about 8 hours at room temperature.

6. Heat a dosa pan and spread a ladle full of dosa batter into a circle.

7. Cover and cook till the surface cooks. Add ghee on top and sides.

8. Flip and cook for crispy dosas. Else you can just cook one side, fold and remove the dosas. Serve with a chutney of your choice!

Notes:

* I have served this dosa with Hotel Style Tomato Chutney. Tastes really delicious with this chutney.

* Leftover batter can be refrigerated and used for two to three days.

* Please do soak fenugreek seeds in a separate container and do not discard the soaked water while grinding. Use it as it is very healthy and will also give a great texture to the dosa.

* You can also make dosas within an hour of making this batter as it still turns soft and tasty. I make it when my son craves for dosas and the batter is just ground. He loves it.

* Soft dosa lovers can make the dosa thick and cook only one side. Crispy dosa lovers can make the dosa thin and cook both sides till crisp.

* You can check all my Dosa recipes (35 Dosa recipes): Dosa Corner

* All my No rice Dosa recipes: No rice Dosa recipes Collection

* Chutneys which we love: Chutney recipes

Update: I have been getting doubts that will 2 tsp methi seeds make the batter turn bitter. Please note that it’s teaspoon which is the small spoon and not tablespoon measurement which is the big spoon. So the batter won’t be bitter at all. Just don’t discard the soaked methi water which gives this dosa it’s softness, flavour and also good for our health.

Dosa corner, Konkani Recipes

Matta rice – Urad dosa | Surai Ukde Udida polo

January 18, 2022 Healthy Cooking with Mitha 3 Comments

As all of you already know, dosas are our family staple breakfast. So much that any day any time any variety of dosa batter would either be fermenting or ready in the refrigerator (talk about dosa love ❤️). This is one variety that I have been making quite often now and happy that I am able to share it today with all of you.

We have been home bound again since few weeks due to the sudden increase in Covid cases here in Qatar and my daughter’s classes are also online now. Half of my day goes in juggling between managing her classes, entertaining my son and cooking alongside while the rest half goes in playing with them and finishing off my chores. So I hardly get the lavish time that I used to get before to blog.

And whenever I do get some little time in between, I prefer to watch random YouTube videos or listen to my favorite songs and bhajans while walking inside my home or arranging the toys which has become my way to soothe myself. Along with these, the weather has become so beautiful in Qatar with light rains that I just sit looking outside at the trees, the birds and the precious raindrops. It’s a gift from nature that I was waiting for since many years. ❤️

Hope you all are doing well too. Really wishing peace and happiness with good health for all of you. Since this is my first post in 2022, I take this opportunity to wish all of you a very Happy New year too. Stay safe, take care. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: {Makes 17 dosas}

1 Cup Urad dal (I use split ones)

1 Cup Matta rice/ Parboiled rice/ Ukde tandulu in Konkani

1 1/2 Cups White rice (any variety)

1/2 Cup thick Poha/ flattened rice

Salt to taste

Oil or Ghee to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal separately and matta rice- white rice together in two vessels for 4 to 6 hours. (Matta rice needs more soaking time.) Here is the picture to show the rice varieties that I have used.

2. After soaking time, drain the water and add Urad dal in a mixer.

3. Grind to a smooth paste adding little water. Add to a vessel. Now drain and add both the rice along with poha in the mixer.

4. Grind this to a smooth paste. Add it to the Urad dal batter along with salt. Mix well with hands.

5. Keep covered at room temperature for 8 to 10 hours. I keep the batter for about 12 hours now since it is winter as the batter takes more time to ferment. In summers, 8 hours would be enough.

6. Mix the batter well once. Heat a dosa pan and pour a ladle of batter in the center. You can make both thin or thick dosas with this batter but we prefer thick spongy dosas. Add ghee over the dosas once the surface looks cooked.

7. Flip and cook the other side for few seconds too.

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

Notes:

* I usually make a simple ginger chutney with this dosa. Just grind coconut with ginger, green chillies, tamarind, salt and little water to a smooth paste. Season in coconut oil with mustard seeds and curry leaves.

* I use the Palakkadan Matta rice variety which we consume daily for our meals, to make this dosa. It is also called Kerala red rice or Kerala Parboiled rice. In Konkani, we call it Ukde tandulu. You can use any variety of brown rice.

* Note that the soaking time for Matta rice is atleast 6 hours so that it grinds well in the mixer.

* Poha makes this dosa very spongy and soft. I use thick variety, you can use thin ones too.

* This batter stays well if refrigerated for couple of days. Ideal for lunch boxes too as the dosas stay soft for a long time.

* I got inspired to make this dosa from my Surai Ukdle Polo, a dosa commonly made in Konkani households.

* I also make Paniyarams or Appos with Matta rice and mixed dals – Mixed dal Appos.

Dosa corner

Barley Urad dosa – No Rice dosa

July 1, 2021 Healthy Cooking with Mitha 4 Comments

I know this dosa might be new for most of you. Don’t worry, it’s the same with me too. 😄 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 😂😂 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 😅), 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

Dosa corner

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

May 30, 2021 Healthy Cooking with Mitha Leave a comment

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! ❤️

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.

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, 1 tsp Tamarind paste, 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

Dosa corner, Konkani Recipes

Kali dosa | Soft and spongy dosas for lunch box

May 3, 2021 Healthy Cooking with Mitha 6 Comments

Traditional recipe + mom’s recipe + unique name + dosa = I have to try it! 😄 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 😅 – 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. 😅😍❤️

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. 😄😄

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.

Dosa corner, Millet recipes

Ragi Set Dosas | “No rice” soft dosas

April 10, 2021 Healthy Cooking with Mitha 7 Comments

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 😄). 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. 😃 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.

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.

Other Ragi dishes that I make regularly:

Instant Ragi Rava dosa

Instant Ragi Idlis

Ragi Urad Idli

Ragi Ela Ada – Steamed Ragi sweet snack

Ragi Butter cookies

Eggless Ragi Chocolate Cake

Ragi Malpuas

Ragi Jaggery ladoos