Tag Archives: No rice dosa

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.

Collection of “no rice” dosa recipes

Click on the image to Pin the post on Pinterest

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

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.

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

Urad – Jowar dosa | No rice dosa

I have already posted some of the “no rice” dosas that I make and Broken wheat – mixed dal dosa has been a favorite among my readers. Many have tried and sent me pictures. Makes me so happy when readers try and love my healthy recipes. ❀️

I have also been getting messages to post more of such dosa recipes which don’t contain rice since they have a diabetic in the family and would like to avoid rice in their diet. So here is a crispy dosa with Urad dal and Jowar flour. I brought Jowar flour only recently but we all loved it in these dosas. The kids hardly knew the difference and enjoyed it like regular dosas (much to my surprise and happiness too ❀️).

Ragi Urad idli and dosas are a commonly made breakfast in my house after reading about the health benefits of millets many years back. My kids having eaten it as their first food (yes, I gave them dosas and idlis instead of ragi porridge) love it very much. So I would like to tell all of you (specially to new parents) to include millets in your kids’ diet as early as possible so that they don’t reject later. They are very beneficial to thier growing bodies, also keeps us full for long time which avoids mid meal hunger pangs.

Health benefits of Millets: Gluten free, Rich in vitamins, minerals and antioxidants, Rich in Iron and folic acid.

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

RECIPE:

Ingredients: { makes about 14 dosas }

2 Cups Jowar flour / Sorghum flour

1 Cup Urad dal ( I use split ones )

1 tsp Methi / Fenugreek seeds

Salt to taste

Step by step recipe:

1. Wash well and soak Urad dal along with Methi in enough water for atleast 4 hours. Drain water from it and add to a mixer. Also add about 3/4 Cup water.

2. Grind to a smooth paste. Pour in a large bowl.

3. Take Jowar flour into another bowl. Add water to make a smooth, lump free slightly thick batter. It took me 2 Cups water for 2 Cups Jowar flour.

4. Mix both batters well also adding salt.

5. Keep it covered at room temperature for atleast 8 hours. Might take upto 12 hours for batter to ferment during winters.

Love it when well fermented batter welcomes me in the morning 😍

6. Heat a dosa pan and add a ladle of dosa in the pan. Spread into a thin dosa using the back of the ladle. Cover and cook. Add ghee or oil when the dosa cooks. Cook till the dosa is batter free on the surface and the underside turns brown.

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

Notes:

* I serve these dosas with Mint Coriander chutney. Just grind coconut with ginger, green chillies, mint leaves, coriander leaves, curry leaves, tamarind and salt to a smooth paste. You can season with mustard seeds and curry leaves in oil over it. I don’t season as my daughter does not like it.

* Be careful while adding water to Jowar flour. Add 1 Cup water first and mix well. Then add 1/2 Cup at a time to bring it to thick consistency. Took me about 2 Cups water for 2 Cups Jowar flour.

* For making dosas crisp, add ghee or oil and cook till the dosas turn really brown in the underside.

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

* Be mindful of the climate and grind early during winters as it will take time to ferment during cold weathers.

* Our favorite dosas without rice: Broken wheat – mixed dal dosa and Masoor dal dosa.

* Our favorite idlis without rice: Urad Moong dal Idli and Ragi Urad idli. (you can make dosas too with both these batters)