Adai Dosa is a very popular South Indian recipe. Learn how to make/prepare Adai Dosa by following this easy recipe.
Ingredients:
• 1 cup Channa Dhal( Kadala Parupu)
• 1 cup Green Gram Dhal (Pasi Paruppu)
• 1 cup Red Gram Dhal
• 1cup Raw Rice
• 1 cup Idly Rice
• 2 Onions (chopped)
• 4- 8 Red Chilies
• 4 Garlic
• Few Curry leaves
• 3 strings Coriander Leaves
• ½ Fennel seeds(Saunf, Varyali)
• 1 tsp Cumin seeds (Seeragam)
• Salt and Oil to taste.
How to make Adai Dosa:
• Soak chana dal, green gram dal, red gram dal, raw rice and Idly rice all together for about 1 to 2 hours.
• Add the red chilies, curry leaves, coriander leaves, garlic, fennel seeds, cumin seeds to the soaked ingredients. Make a paste of these ingredients
• Ensure that the batter is ready.
• Cut the onions and half grind it in the mixer. Set them aside.
• Add salt and half ground the onion to the mixer.
• Make dosas in the usual way, using this batter.
Ingredients:
• 1¼ cup Raw Rice• 1 cup Cucumber, grated• ¾ cup Coconut, grated• 2 tsp Sugar• 5½ tbsp Curd• 4 tbsp Ghee, melted• Salt, to taste• WaterFor Churna
• ¼ cup Gud (jaggery), grated• 5½ cups Coconut, grated• 1 tsp Green Cardamom powder
How to make Tousali:
• Soak the raw rice for a period of about 4 hours, in a bowl containing lukewarm water.• Drain the water and wash the rice with fresh water. Next, grind the rice, along with the coconut, to get a smooth even paste.• To the paste, add the grated cucumber, salt, curd and sugar and mix properly.• Check for the consistency of the paste. If you find it too thick, you can add a little water to adjust the thickness.• Set the bowl aside for a period of about 4 hours.• On medium flame, heat a non-stick tava and lightly grease it with ghee.• Using a ladle, pour some batter over the hot tava and spread it evenly, to get a 3 to 4 mm thick dosa.• Cover the dosa with a lid and cook one side over a slow flame, till the base becomes crisp and golden brown in color.• Remove the tousali from the tava and continue the process for the remaining batter.• For the churna, melt the gud in a saucepan and add in the green cardamom and grated coconut. Mix well.• Once done, remove it from the heat and allow the mixture to cool for some time.• Serve the tousali hot, with the churna.
Ingredients:• 10 slices White Bread• 1/2 cup Semolina (rawa/suji)• 1 tsp Rice Flour• Salt to taste• 2 tsp Split Black Gram Skinless (Dhuli Urad Dal)• 1 medium Onion (chopped)• 1-2 Green Chillies (chopped)• 1/2 inch piece Ginger (chopped)• 2-3 Curry Leaves (chopped)• 1 tsp Mustard Seeds• 2 tsp Yogurt (whisked)• Oil to deep fry
How to make Bread Dosa:
• Take the bread slices, cut the brown edges and soak it in water for two minutes. Squeeze out the excess water and gently crush the bread. Keep aside.• In a bowl, take semolina, rice flour, salt and water and make a thin batter. Add the crumbled bread and yogurt to the batter and blend it well in a mixer. Pour it out in a clean bowl and check the consistency.• In a pan, heat two tablespoons of oil and add mustard seeds, black gram, curry leaves, chopped ginger, green chillies, onion and sauté till light brown. Allow it to cool a little and then mix it to the batter.• Take a dosa tawa, dab it with a little oil and wipe it with a clean wet cloth.• Pour a big spoonful of the batter onto the hot tawa and spread wide.• Drizzle a little oil on top and sides and cook for two to three minutes. Turn and cook the other side till brown and crisp.• Serve with chutney.
Ingredients:
• 3 Green Chilies• 1 small Onion (finely chopped)• 1/4 tsp Cumin Seeds• 1 cup Rice Flour• 1 cup Besan (Gram Flour)• A few sprigs Coriander Leaves (chopped)• 3 cups Water• Salt to taste• Oil as required
How to make Besan Dosa:
• Make a paste of the green chilies.• In a mixing bowl, add besan, rice flour, green chili paste, cumin seeds, coriander leaves and salt.• Add water to the mixture and make it into a thin batter.• Keep a flat pan on medium high heat; apply a little oil on the pan.• When the pan gets hot, pour a ladle full of the batter on the pan and spread in circular motions.• Layer the dosa with chopped onions.• Once the lower side becomes brown put some oil around the dosa and slowly turn it on to the other side for a minute.• Note: You can make your own improvisations by adding grated cucumber, grated carrot, or grated coconut to your batter.
Suggestions:Serve with sambhar or chutney
Ingredients: • 1¾ cups Raw Rice• ½ tbsp Tomato Puree• ½ tbsp Spinach Puree• ½ cup Cooked Rice• 1 Coconut• ½ tsp Yeast• Oil (for cooking)• Salt (to taste)• Sugar• WaterHow to make Spinach Appam:
• In a large bowl, wash and soak the raw rice for around 2 to 3 hours and then drain the water.• Using a grater, grate the coconut and add 2 cups of water in it. Now, squeeze the coconut, to take out the milk and strain well.• Grind both the raw and the cooked rice in a little coconut milk. Add sugar to the paste and mix well.• To the above paste, add the remaining coconut milk and add some salt to taste.• In a separate bowl, mix the yeast and a little warm water. To this, add the rice paste and blend well. Check for the thickness of the paste, as the batter should have a dropping consistency.• Cover the bowl and keep it aside for a period of about 3 to 4 hours. After this, add the spinach puree and the tomato puree to the batter.• For making the appam, heat a non-stick tava over a medium flame and grease it.• Using a big spoon, pour some of the batter over the tava and slowly rotate it, till a thin layer is formed on the sides, with the middle portion thick.• Cover the appam and allow it to cook for sometime or till the middle portion becomes fluffy.• In this way, make appam from the remaining batter and serve hot.
Ingredients:• 2 cups Coconut (shredded)• 1 cup All-purpose Flour (Maida)• 1 cup Milk• 1 Egg• 3 Cardamom Pods (crushed)• 3 tbsp Sugar• A pinch of Salt• Oil as neededHow to make Sweet Coconut Stuffed Dosa:
• Mix coconut with sugar and cardamom.• Make a batter of flour, egg and milk. Add salt into the batter and mix it properly. Keep for 15 minutes.• If necessary, add a little more milk to make the batter thinner.• Heat a shallow pan, grease with oil and then pour a ladle of batter on it. Spread it into a round shape.• Cook until both sides become brown.• Fill the coconut filling into the dosa and fold it into a triangle.• Refrigerate it and serve cold.
Ingredients:
• 2 Cups rice• 1 Cup poha• 1 Cup butter milk or yogurt• 1 tsp Fenugreek seeds• Salt to taste• Oil as needed
How to make Set Dosa:
• Wash and soak rice and fenugreek seeds in warm water for about 2 hours.• Wet poha with little water and then grind the rice and methi seeds along with poha and salt into a very soft thick batter.• Put it in a warm place for fermentation for 8 to 12 hours.• Combine the yogurt or buttermilk with the batter, mix well.• Pour the batter into the griddle.• The thickness of the batter should be such as when poured on the heated griddle it should automatically set itself into a fine thick circle.• Cook both sides over medium heat, use little oil.• Set Dosa is ready to serve.
Ingredients:
• 1/4 tsp Fenugreek Seeds• 1/2 cup split & dehusked Black Gram• 1-1/2 cups Rice• Salt• Oil for frying
How to make Rava Urad Dosa:
• Soak rice, black gram, and fenugreek seeds for about 3 hours.• Then, wash and grind to thick paste and allow it to ferment overnight .• Next morning, add salt and enough water to make it a medium thick batter.• Take a pan and heat it. Pour a laddle full of batter in the center of the hot pan.• Lift the pan from fire and tilt it in circular motion to form a dosa.• When the one side of the dosa is cooked, add 1/2 a tsp of oil and turn over and cook on a medium flame till golden.• Serve hot with coconut chutney.
Ingredients:
• 1 tbsp Besan• Salt to taste• 1 cup Urad Dal• 1 cup Raw Rice• 2 tsp Fenugreek Seeds• ½ tsp Sodium-Bicarbonate
How to make Paper Dosa:
• Wash rice, dal and methi seeds, and soak them in warm water for about 4 hours.• Grind them together to form a smooth batter of semi-liquid consistency.• Add besan to this batter and mix well. Allow the batter to ferment for at least 8 to 12 hours.• Now before making the dosa, add salt and sodium bicarbonate to the batter and stir well.• Heat up a flat griddle on high flame and once heated, lower the flame.• Apply little oil to the heated pan and carefully pour a tbsp of dough over the pan. Immediately, spread it thin and evenly in a circular shape and turn the flame high.• Allow it to get cooked on one side for a few minutes. Pour some cooking oil and roll it up when it gets nicely roasted.• Paper Dosa is ready to eat. Serve hot immediately with chutney and sambhar.
Ingredients:
• 2 cups Rice• 1 cup Urad Dal• 1 tbsp Cooking Oil• ¼ tsp Jeera Powder• 2 large Onions (chopped)• 5 Green Chillies (chopped)• 4 twigs Coriander Leaves (chopped)
How to make Onion Dosa:
• Soak urad dal and rice in cold water separately, preferably overnight.• Grind the soaked dal and rice to make a smooth paste. Add salt to this paste and mix well until it becomes a batter of semi-liquid consistency. Allow it to ferment for at least 3 hours.• In the meanwhile, mix the chopped onions, green chilies and coriander leaves with salt and cumin powder in a bowl. Keep it aside.• Now heat a flat pan on high flame. Apply little oil to the heated pan and then carefully pour a tbsp of batter onto the pan and immediately spread it evenly in a circular shape.• Add a little oil to it and spread about 2 tsp of the onions-chilli-coriander-cumin and salt mixture on the uncooked side and wait for a few seconds.• Turn over the dosa and again apply some oil to cook the other side.• Onion Dosa is ready to eat. Serve hot with coconut chutney.
Ingredients:
• 2-1/2 cup Uncooked Rice• 1 cup Urad dal (whole)• 2 tsp Fenugreek Seeds• Salt to taste• 2 tbsp Oil for cookingFor Masala:
• 3 Boiled potatoes (peeled and chopped)• 1 Onion (chopped)• 2 Chillies (chopped)• 1 tsp Tumeric Powder• 1 tsp Chana dal• 1/2 tsp Mustard seeds• Salt to taste
How to make Masala Dosa:
• Wash and soak urad dal, long grain rice and fenugreek seeds separately for at least 6 hours in water.• Now grind them together by adding requisite amount of water to make a fine paste.• Add salt and set the mixture aside for fermentation for a day.• Saute onions, mustard seeds, chana dal and chilli in a pan with oil.• Add chopped potatoes, tumeric and salt and stir continuously.• Cook it for a few minutes.• Pour a ladle of the batter on a non-stick pan and give it a circular shape.• Drop little oil around it and turn over when bubbling appears.• Fill in the center of dosa with a spoonful of masala and fold it.• Masala dosa is ready.• Serve it hot with sambhar and freshly prepared coconut chutney.
Ingredients:
• 2 cups Dosa Batter• 1 cup Carrot (grated)• 1 cup Onion (finely chopped)• 1 green Chilli (finely chopped)• 1tsp Cumin Seeds (jeera)• 8-10 Curry Leaves• Oil (as required)• Salt to tasteHow to make Carrot Dosa:• Take 2 tablespoon of oil in a pan and heat it.• Now add cumin seeds into it. When the seeds splutter, add onions and saute for few minutes.• Pour the grated carrot, salt, chopped chillies and curry leaves and fry again for few minutes.• Remove from the heat and keep it aside.• Take a tawa and grease it with oil.• Put one ladle full batter on the tawa and spread it evenly.• Now spread the carrot mixture over the dosa and sprinkle little oil on it.• Cover it with a lid and cook for sometime on medium heat.• Remove the lid and see if the top portion has turned brown.• Now carefully flip the dosa and allow the other portion to turn brown.• Serve hot carrot dosa with mint or onion chutney.
Ingredients:
• 50 gm Cheese (grated)• 1 cup Urad Dal (soaked for 5-6 hrs.)• 1 Onion (finely chopped)• 2-1/2 cups Raw Rice (soaked for 5-6 hrs.)• 3-4 Green Chilies (finely chopped)• 1/2 tsp Salt• Oil for cooking• Fresh Coriander Leaves(chopped)• 1 tsp Fenugreek Seeds (soaked for 15 mins.)
How to make Cheese Dosa:
• Make a smooth paste of separately soaked fenugreek seeds, rice and dal.• Mix salt to the paste and leave it covered for 8 hours.• Grease a griddle lightly with oil.• Pour the batter on the griddle with a ladle and spread in a circular motion immediately with the help of ladle back.• Sprinkle with oil on the sides and then cover it with a lid for few seconds.• Remove the cover and add a tbsp of grated cheese, bits of green chilies, onion and chopped coriander.• Fold over the cooked Dosa and put off the flame.• Cheese Dosa is ready.
Ingredients: • 2 Cups moong dal• 1 Cup urad dal• 4 or 6 Green chilli• Salt to taste• 1 tsp Grated ginger• Coriander leaves for garnishing
How to make Moong Dal Dosa:
• Soak moong dal and urad dal for 2 hours in warm water.• Blend moong dal, urad dal, green chillies and ginger together with required water.• Add salt to taste.• Garnish it with fresh coriander leaves.• Heat a dosa pan.• Pour the mixture and spread it from the centre.• Sprinkle 1 tsp oil on it.• Cover the dosa pan with a lid.• Fry until the dosa becomes brown.• Fold it and serve hot with peanut chutney, ginger chutney, or coconut chutney.
Ingredients: • 2 cups Rice (soaked for 3-4 hours) • Salt (as per taste) • Oil (for shallow frying)How to make Neer Dosa:• Take a blender and grind the rice to make a fine paste. Add salt and water to the rice and mix well. Keep it aside for 2 hours. • Heat the non-stick tawa or dosa griddle and pour one ladle of mixture in the centre. • Spread the mixture over the tawa, making a circle. • Apply oil evenly in all directions and over it, so that it makes it easier to lift it up. • When the dosa gets slightly brown on one side, flip over and apply oil once again. Cook it for a minute. • Fold the dosa in half and then quarter on the tawa itself. • Serve it hot, with green or coconut chutney and sambar.
