Category Archives: Dosa corner

Dosa corner

Broken wheat & mixed dals dosa | No rice dosa

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One more dosa addition to my Dosa corner page. This one is for those who want to reduce rice in their diet but still want to enjoy dosas. I have posted many “no rice” dosas and idlis before and they have been a hit with my readers especially this Masoor dal dosa and these Ragi Urad idlis.

My main reason to make these dosas is for protein in our diet as we are vegetarians. In this form, all kinds of lentils are included and we don’t even realise it. My kids love dosas and it makes things so much easier for me.

I believe breakfast is the most important meal of the day and these dosas are so filling that it keeps us full for a long time. It’s very important to have a healthy and filling breakfast so that we don’t keep snacking often.

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

RECIPE:

Ingredients: {Makes about 15 dosas}

2 Cups Mixed dals (I took half Cup each of Urad dal, moong dal, Masoor dal and toor dal)

1 Cup Broken wheat/ Daliya / Gonva khan

Salt to taste

Ghee or oil while cooking the dosa

Step by step recipe:

1. Wash well and soak the broken wheat along with mixed dals for atleast 4 hours.

2. Drain the soaked dal and add into a mixer.

3. Grind into a fine paste. Pour into a large steel vessel. Add salt and mix well with hands.

4. Ferment overnight or for 6 to 8 hours.

See how well the batter ferments 😍

5. Heat a dosa pan and pour a ladle of dosa batter. Spread into a thin dosa. Drizzle ghee or oil and cook till it turns crisp.

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

Notes:

* Leftover batter can be refrigerated and used later.

* This dosa actually does not need fermentation but I love fermenting the batter as it becomes more healthy and also tastes really delicious.

* If you don’t like the fermented batter smell, then don’t ferment this dosa batter for more than 8 hours during summers. Even 4 to 6 hours is sufficient for regular fermentation.

* You can use any variety of mixed dals but don’t skip Urad dal if possible as it gives a good texture to the dosa.

* This dosa turns super crisp if you make it thin and cook longer. My kids love it that way.

* I have served it with coriander leaves chutney. For the chutney, I grind coconut with ginger, green chillies, coriander leaves, salt, little tamarind with water to a smooth paste. This chutney does not require seasoning.

Curry house, Dosa corner, Konkani Recipes

Snake gourd seeds spicy dosa | Poddale beeye Sannapolo

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After I posted Ridgegourd skin chutney, it reminded me of another “taste from waste” which my grandmother made regularly. It is these small dosas from the seeds of snake gourds. They are not the dosas that we have for breakfast but had with rice meals and called as sannapolo in Konkani.

There are so many varieties of sannapolos made with onion, cabbage, moringa leaves and many others. Those require soaking and grinding rice and toor dal. But this variety of sannapolo can be made instantly as it uses rava instead.

And anything that can be made instantly becomes instantly my favourite too 😉. What better way to use up the healthy part of this vegetable in a delicious way. A meal of these dosas with upkari and ukde pej (Matta rice congee) becomes a soulful meal for us. Something I can never get tired of. ❤️

Hope you all try this and love it like we do. Happy and healthy cooking!

RECIPE:

Ingredients:

3/4 Cup Snake gourds seeds (I took the core of two regular sized snakegourds)

1/2 inch Ginger piece

3 Green chillies

1/2 Cup Coconut (fresh or desiccated)

1 Cup Rava or Semolina

Salt to taste

Coconut oil to cook the dosa

Step by step recipe:

1. * Wash the snake gourd well and scrape the white skin with a knife.

* Then slice lengthwise and remove the core. Keep it aside.

* Chop the snakegourds to small pieces and keep it in another bowl to make Upkari. (Will share the recipe in notes) Soak 1/4 Cup chana dal for the Upkari for about 30 mins.

2. For the spicy dosa or sannapolo, grind the seeds along with coconut, ginger and green chillies to a slightly coarse paste.

Note: Don’t grind too much or it can taste bitter. Just pulse two to three times so that the seeds are crushed.

3. Add this paste to a bowl. Add rava and salt. With little water, make a thick batter.

4. Heat the dosa pan and make small dosas. Drizzle coconut oil and cook the dosas on both sides till they turn brown and crisp.

5. Remove and serve with rice meals. This is not the regular dosa had for breakfast. It tastes best with rice, rasam or dal and snake gourd stir fry (Upkari).

Notes:

* If the snake gourd seeds are very small and easily crushable with hands, then no need to grind it along with the other ingredients in the mixer. Just mix it with the ground paste.

* While grinding the seeds, don’t grind for too long. Just pulsing is enough. Grinding for too long can cause a bitter flavour.

* The rava that I use is normal upma rava. Since this is a thick dosa, don’t add a lot of water. Just enough water to make a thick batter.

* For the snake gourd Upkari, heat coconut oil in a pan. Splutter mustard seeds and add the soaked chana dal, green chillies and curry leaves. Add chopped snake gourd and hing along with salt and little water. Cook till the snake gourd turns soft. Garnish with grated coconut.

Dosa corner

Sabudana Dosa | Sago and Rice Dosa

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I know I am posting a lot of dosa recipes which is evident from my Dosa corner page but it is the most requested from my readers too. I guess making different yet tasty breakfast everyday is a challenge which everyone faces (just like me 😅).

I have been making this Sabudana dosa which I found in Asha Satish Philar mai’s cookbook since many years now. It turns so soft and fluffy. The texture resembles set dosas available in restaurants. My kids love it with ginger chutney and butter.

So here is yet another dosa (hope you all are not bored 😂). Happy and healthy cooking!

I thank Asha Satish mai whole heartedly for this amazing recipe of hers. Thank you mai. 😍🙏

RECIPE: { Adapted from “The Konkani Saraswat Cookbook” by Mrs Asha Satish Philar }

Ingredients: { Makes 18 to 20 dosas}

3 Cups white Rice

1 Cup Sabudana/ Sago

1 Cup Urad dal

1 Cup Poha / flattened rice

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal, sago and poha together in a large bowl with enough water. Wash well and soak rice in another bowl. Soak for atleast 4 to 5 hours.

2. Grind the urad-sago-poha mixture to a smooth paste. Remove in a bowl. Grind rice with little water to a smooth paste.

3. Mix both the batters and keep in a large bowl. I divided the batter into two bowls to avoid spills after fermentation.

4. Ferment the batter overnight or for atleast 8 hours.

5. Heat the dosa pan and add a ladle of the dosa. Make a thick dosa. Cover and cook on medium flame till the surface cooks. Add ghee or oil.

6. Remove from flame and repeat the same with the rest of the batter. Serve with a chutney of your choice.

Notes:

* Leftover batter can be refrigerated and used the next day.

* This dosa is very soft and needs to be cooked on medium flame on one side. No need to flip the dosa.

* Both thick or thin Poha can be used. Does not make much difference.

* I have used the small size sago seeds. I am sure it will work well with the big sago seeds too. Just that it might need extra soaking time.

Dosa corner

Paper dosa | Restaurant style crispy dosa

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I keep making different dosa types for my kids as they love dosas. For soft dosas, my go to recipe is this Cotton dosa but for restaurant style crispy dosas, this Paper dosa from Jayashree Prabhu mai‘s cookbook “99 Delightful Dosas” is simply the best. The dosas turn out super crispy and very tasty.

My daughter loves ghee roast dosa from restaurants a lot and the least I can do is recreate it at home now since we have stopped restaurant foods since many months (due to the covid situation). She enjoys it a lot and I feel how much even the kids have adapted well to this “new normal” of eating only homemade foods. Hats off to all kids!

But one thing is sure. All this completely cutting out fast food and restaurant foods must have given the much necessary detox to our system and we will come out healthier for sure.

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

RECIPE: {Adapted from “99 Delightful Dosas cook book by Jayashree Prabhu}

Ingredients: (About 20 dosas)

2 Cups Rice

1 Cup Urad dal

4 tsp Methi seeds

1 Cup Rice flour

4 Tbsp Besan or chickpea flour

Salt to taste

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak rice in a bowl and soak urad dal along with methi in another bowl for atleast 4 hours.

2. Grind the Urad methi mixture to a smooth paste using water as needed. Pour into a large steel vessel. Now take the soaked rice in the mixer. Add rice flour, besan and salt.

3. Grind the rice mixture using little water to a smooth paste too. Add it to the Urad batter and mix well with hands.

4. Ferment overnight or for atleast 8 to 10 hours.

Love how well the batter ferments!

5. Heat a flat dosa pan and pour a ladle of batter over it. Shape using the back of the ladle into concentric circles to a thin, large dosa.

6. Add ghee and cook till the dosa turns crisp.

7. Fold and serve hot with a chutney of your choice. Repeat the same with the rest of the batter.

Notes:

* The addition of rice flour gives a very crisp texture to the dosa while besan or chickpea flour is just for colour. So that can be skipped if you don’t have.

* For making perfect dosas, first heat the dosa pan to high and when it heats well, reduce the flame and spread the dosas as thin as you can. Then cook the dosas again on high flame till done. For very crispy dosas, just cook a little while longer and add a extra dash of oil or ghee.

* Leftover dosa batter can be refrigerated but the texture of the dosa did change the next day. It came out soft like regular dosas and not as crispy as the first day. We loved it both ways though.

* For this way of hing chutney that I make, just grind coconut along with ginger and green chillies with salt and little water to a smooth paste. Now season mustard seeds and hing (I use powder) in coconut oil and pour over this ground paste. Mix well. Done!

Dosa corner, Snacks

Instant Oats Vegetable Bhakri | Quick Oats Uthappam

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Click on the image to save the recipe on Pinterest

As my regular readers know already, my kids love dosas and our morning usually starts with any variety of dosa. I have already posted many of them on my Dosa corner page.

Even though I make sure that I always have dosa batter handy for their dosa love, there are some days when it gets over and I am left wondering what to do apart from the Instant Oats Poha dosa that I make always when I don’t have dosa batter.

That is when I started making these oats vegetable bhakris and it was loved a lot by both kids. It hardly takes 15 mins to get the batter ready and it is very tasty and filling. Also a healthy snack option for evenings.

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

RECIPE:

Ingredients:

2 Cups Instant Oats (I use Quaker or Saffola instant Oats)

1 Cup wheat Semolina/ Rava/ Sooji

1/4 Cup Curd or Yogurt (optional)

3 Cups water or as required

1/2 Cup grated Carrots

1/4 Cup finely chopped Capsicum

1/4 Cup finely chopped Onion

2 to 3 Green chillies or to taste

2 Tbsp finely chopped Coriander leaves

Salt to taste

Oil or ghee to cook the uthappams

Step by step recipe:

1. Take 2 Cups oats, 1 Cup rava, 1/4 Cup curd and salt in a large mixing bowl.

2. Add 3 Cups water and mix well to remove any lumps.

3. Add grated carrots, finely chopped capsicum and onions, green chillies and coriander leaves.

4. Mix well.

5. Heat a dosa pan and add a ladle of the batter. Spread into a thick dosa as shown.

6. Cover and cook till the surface cooks well.

7. Now add oil or ghee. Flip and cook for few minutes.

8. Serve hot with butter and chutney.

Notes:

* You can skip onion if you want but it gives a wonderful bite and flavour to the bhakri. Don’t skip capsicum though. It’s a main ingredient.

* I sometimes don’t need chutney with it too. Just the bhakri with butter tastes so delicious.

* Don’t spread the bhakri too thick or else it won’t cook inside. Cook both sides very well on medium to high flame.

* I have used instant Oats as it is (without powdering or roasting). You can use rolled oats but it might need powdering.

* You can skip curd if you don’t have. I make without it too sometimes. Does not make much difference.

Do let me know if you have any doubts. Will be a pleasure to help. 🙂

Did you know Oats is such a versatile ingredient, you could make Cake, Idli, Paratha, varieties of dosas and even gluten free pizza with it?

Sharing all varieties of dishes in which I use Oats and make regularly. Eat healthy, be happy. ❤️

Variety Oats recipes Compilation

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Dosa corner, Konkani Recipes

Pejje Polo | Cumin flavoured dosa

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As you all already know, we are a dosa loving family and on most days, our breakfast is any variety of dosa. I have already shared 15 varieties of dosas which I make regularly. Here’s sharing a dosa which my grandmother made atleast once a week – Pejje Polo.

This thick cumin flavoured dosa is actually served as prasad or offering to Lord Venkataramana in a temple in Karkala which is a place in south Karnataka. Though homemade ones can’t match the divine flavours of temple offering, it does taste very delicious. The aroma of cumin seeds take this dosa to another level.

I feel so happy to be sharing my Anama‘s (grandmother’s) recipe on the site. Hope my kids too read this recipe someday and prepare with love for their family just like how my Anama and Amma made it and taught me.

My family loves these soft on the inside yet crispy dosas very much. Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients: {About 18 small sized dosas}

2 Cups Raw white rice (any variety works well)

1 Cup Urad dal

1 Tbsp Cumin seeds/ Jeera

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak urad dal and rice together for about 4 hours.

2. Drain the water and grind along with little water to a slightly coarse paste. Add cumin seeds and salt.

3. Now grind to a almost smooth but little grainy batter. (It’s okay to grind smooth too but this dosa has a little grainy texture)

Note: Consistency is like regular dosa batter (a thick batter but still pouring consistency).

4. Ferment the batter overnight or for 8 to 10 hours.

5. Now when making dosas, heat a dosa pan and pour a ladle of batter in the center of the pan. The dosa is small and slightly thick. No need to spread the dosa.

6. When the surface looks almost cooked, drizzle oil or ghee over the dosa. Flip and cook for a minute or so.

7. Serve hot with a chutney of your choice.

Notes:

* Cumin seeds are the highlight of this dosa. Don’t skip it. It gives a wonderful aroma and flavour to this dosa.

* Keep the batter consistency thick (like regular dosa batter) and slightly coarse for authentic texture of the dosa.

* Also cook both sides crisp for best taste.

* I serve this dosa with simple coconut chutney. Just grind coconut gratings with ginger, green chillies and salt with little water to a smooth paste. I don’t season this chutney. You can also season in coconut oil with mustard seeds, hing and curry leaves.

Dosa corner

Moong sprouts and Oats dosa

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As I have mentioned before, my kids love dosas and my two year old associates breakfast with “Bobbo” {dosa in baby language in Konkani}. So I get creative and make dosas of many varieties. 😊

This was one such experiment which I got inspired from the famous Pesarattu dosa which uses moong and rice. I thought why not sprout moong and use as sprouting increases the nutritional value so much. Also I substituted rice with oats as oats is a super food specially for lactating mothers. ❤️

So the super food combination gave birth to this dosa which is very tasty too. Its different than the regular dosa that you eat in restaurants but still tastes delicious. Importantly it’s approved by my kids and hence I make it atleast once in couple of weeks. What better way to feed them sprouts in the way they love the most – The dosa way! 😀

RECIPE:

Ingredients: { about 15 dosas}

4 Cups Moong sprouts {got by soaking 2 Cups dried whole moong /green gram}

1 Cup Instant Oats

Salt to taste

Ghee or Oil to cook the dosa

Step by step recipe:

1. Soak dried whole green gram or moong overnight or for 6 hours. This is what you get after soaking. Drain water completely now.

2. Keep covered in a dark place again for 8 hours or till you see sprouts come out. It takes more time in cold weather and very quick in hot weathers.

3. Now wash the sprouts well once and grind along with oats, salt and little water to a smooth batter of pourable consistency. Not very thick, nor thin. Just like any dosa batter.

Note: Be careful while adding water to the batter so that it does not become very thin.

4. You can make dosa instantly. No need to ferment the batter. Heat dosa pan and pour a ladle of the batter. Spread into a circle shape.

5. Cover and cook till the surface cooks and underside turns brown and crisp. Add ghee.

6. Repeat the same with the rest of the batter.

Notes:

* Refrigerate the remaining batter and use it whenever needed.

* No need to ferment this batter. Grind and use soon after.

* I had taken 2 Cups of dried whole moong to soak. After soaking and sprouting, I got 5 Cups of moong sprouts. I made dosas with 4 Cups of sprouts and used the rest 1 Cup to make salad.

* For making perfect dosas, heat the pan well. Else if the pan is not hot, the batter might stick. Also add ghee after spreading the dosa and not before.

* This dosa turns soft when cooked only one side but you can make it crispy but spreading the dosa very thin and cooking till the underside turns brown. Also add ghee and cook both sides to make it extra crispy.

* If using rolled oats instead of instant oats, soak for half an hour before grinding.

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Dosa corner

Masoor dal dosa

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This is my 13th dosa variety and I am happy to add this delicious dosa to the collection. You can check all my dosa recipes here.

I got this wonderful recipe from a dear friend Priya R Shenoy many years back. We loved it so much that I buy Masoor dal only to make this dosa. Also since there is no rice in this dosa, it is perfect for people who want to avoid carbs and follow a high protein diet.

You can make dosas as soon as you grind the batter or ferment the batter overnight. Both ways the dosa tastes very good. Hope you all try and like it too. Happy and healthy cooking!

RECIPE:

Ingredients:

1 Cup Masoor dal (the split orange variety)

1/2 Cup Urad dal

1 inch Ginger piece

1/2 tsp Peppercorns (optional)

Salt to taste

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak urad dal and masoor dal together for about 4 hours.

2. Add the soaked and drained dal in mixer grinder and grind to a smooth paste.

3. Now add ginger, peppercorns and salt. Grind to a smooth paste and pour into a large bowl.

4. Now you can prepare dosas instantly. Heat a tawa and add a ladle full of batter in a circle.

5. Cover and cook till the surface cooks and the underside turns brown.

Serve hot with a chutney of your choice!

Note:

This dosa requires no fermentation but I do ferment it overnight if I am making for breakfast the next day. It increases the nutritional content of the dosa.

Dosa corner, Konkani Recipes

Magge Surnali | Mangalore cucumber sweet dosa

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I have already posted the basic version of Surnali / sweet and spongy dosa. This version is like an upgrade to it by adding Mangalore cucumber. The addition has so many benefits like:

* The dosa turns out very soft and porous as you can see from the pictures.

* The aroma that the mangalore cucumber gives out is simply heavenly.

* You are adding a vegetable in your diet even without your knowledge. (This is the main reason I make these dosas atleast once weekly. Kids love it and they don’t realise they are eating a vegetable hidden in it 😁)

There was one more reason last year why I made this dosa too often. My husband loves gardening had planted these Mangalore cucumbers from seeds that he got from the core of store bought ones and we had a yield of about 50 of them from our kitchen garden. Yes 50!!!! Here is a picture of some of them.

Since they have a very good shelf life, I kept it as such on counter top and it lasted us a good 6 months. Looking at them everyday made me so happy. ♥️

Sharing the dosa recipe for all of you to try and enjoy too. Happy and healthy cooking!

RECIPE:

Ingredients:

2 Cups of peeled, cored, cubed Mangalore cucumber / Magge/ Velarikka

2 Cups Raw Rice (Any variety of white rice)

1/2 Cup grated coconut ( fresh/ desiccated)

1 Cup Beaten rice/ Poha

1/2 Cup Curd

3/4 Cup Jaggery

1 tsp Turmeric powder

Salt to taste

Ghee to cook the dosa

Recipe:

1. Wash well and soak the raw rice for 2 to 4 hours.

2. Take the peeled, cored, cubed mangalore cucumber and grind to a fine paste.

3. Now add soaked rice along with Poha, jaggery, coconut, curd, turmeric and salt to a smooth paste. Add buttermilk instead of water while grinding for spongier surnalis. Pour into a steel vessel. Mix well with hands to start fermentation.

5. Keep aside covered for 8 to 12 hours or overnight.

6. Take a ladle full of the batter and pour a thick dosa. Add ghee on top.

7. Cover and cook on low flame till the dosa cooks. (This dosa requires low flame to cook. Else it will turn black due to jaggery in it.)

8. Remove and serve hot with butter.

Notes:

* Any variety of white rice ranging from Sona masoori to short grain white rice (used for eating) works well to make this dosa.

* You could substitute curd with buttermilk.

* Ensure the batter is a slightly thick ( not very thick) smooth paste and not watery to get perfect surnalis.

* The amount of jaggery is to taste. You could increase or decrease as per your taste. You can also skip jaggery and make plain dosas with Mangalore cucumber.

* I substitute Mangalore cucumber with watermelon rind ( the white part) sometimes and it tastes delicious as well.

For regular Surnali without Mangalore Cucumber, you can try this recipe:

Surnali

For more Dosa recipes, check my Dosa Corner page.

Breakfast time, Dosa corner

Masala dosa

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When I was newly married, I hardly knew about cooking blogs nor about food groups on facebook. I relied on asking Amma for recipes and cookbooks like the amchi favourite one by Jaya V Shenoy. I was also lucky to be gifted by few cookbooks by my grandmother’s sister whom I lovingly call Prafulla pachi. 😍

One among them is 99 Delightful dosas by Jayashree Prabhu. I have learned many dosas from the book and this masala dosa is one among them. Never had to try any other recipe for Masala dosa. Comes out perfect each time. 😊

I also take this post as an opportunity to thank my aunt Chandriakka and Prafulla pachi for gifting me many cookbooks during my newly married days. I still treasure them a lot. Thank you! ❤️

Sharing the recipe of masala dosa with all of you. Happy and healthy cooking!

RECIPE:

Adapted from the cookbook: 99 Delightful dosas by Jayashree Prabhu

Ingredients:

2 Cups raw white Rice

1/2 Cup Urad dal

1/2 Cup Mixed dals (any combination of toor dal, moong dal, chana dal, masoor dal)* check notes

1/2 Cup wheat Semolina/ Rava/ Sooji/ regular upma rava

1 Tbsp Oil

1 tsp Sugar

1/2 tsp Hing

Salt to taste

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak rice along with urad dal and mixed dals for atleast 4 hours.

2. Drain the water and grind with little water to a fine paste.

3. Now add rava, oil, hing, sugar and salt.

4. Mix well so that no lumps are formed and keep for fermentation overnight or for 8 to 10 hours.

See how well the batter has fermented

5. Heat a pan and pour the batter in medium flame. Spread in a circle as big as you can.

Tip: Don’t make the flame high while spreading the dosa. Spread on medium flame and then increase the flame to high while cooking the dosa.

6. Cover and cook till the surface cooks. Add ghee or oil. Place the potato bhaji in the center of the dosa. Fold and serve. Repeat the same with the rest of the batter.

Notes:

* You can add any varieties of dals in the mixed dals among chana dal, moong dal, toor dal and masoor dal. I add whichever is available in my pantry.

* For the bhaji,

# Pressure cook potatoes. Peel and mash them.

# Heat oil in a pan. Splutter mustard seeds. Add Jeera, hing, green chillies, fry little. Then add tumeric powder along with mashed potatoes.

# Add little water and salt. Cook till the mixture turns dry. Garnish with coriander leaves.

(You can also add sliced onions to this bhaji if desired)

* For making perfect dosas, always spread the dosas on medium flame, then make the flame high and cook till it till done.

* For crispy dosas, cook till the underside browns completely.

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