Neer Dosae - No ferment

Neer Dosae
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This is a very simple dosae which needs very few ingredients and no fermentation.
It is a very popular dosae made in coastal region of karnataka - mangalore, udupi etc.
Find below the recipe.


Soak for 4-5 hours
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Raw rice/Regular rice - 2 cups
Avalakki/Beaten rice - small cup (optional)

I normally soak in the night and grind in the morning to get fresh batter for breakfast.

Grind the above in a mixer with some fresh grated coconut into smooth paste
Transfer into a bowl, add salt.
Add water to the batter. The batter should be of thin runny consistency.
Leave it to rest for about 30 minutes.


Now, on a hot tawa, sprinkle some water and pour the batter into a thin layer by sprinkling the batter lightly over the tawa.
This batter cannot be spread like a regular dosae batter.
Cover and cook for a while and remove.

This dosae will be soft and white in color and doesnt turn brown or crispy.

Serve hot with coconut chutney.

Pesarattu / Green Gram Dosae - No ferment

Pesarattu
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This dosae variety is very popular in Andhra Pradesh.
This is very enriching energy packed breakfast as it is full of protein.
It gets its name from the fact that the primary ingredient for the dosae is Green Gram - called as Pesulu in Telugu.

Ingredients
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For soaking
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Green Gram - 2 cups
Channa Dal - 1/2 cup
Raw Rice - 2 to 3 tsp

For Grinding
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Onion
Green Chillies
Ginger

Salt


Soak the ingredients mentioned above for about 4 to 5 hours at the max.
Grind the soaked ingredients, 1 large roughly chopped onion, 1 green chilli, some ginger in a mixer into a smooth and thick paste.
Transfer to a bowl and add salt and rest for about 30 minutes.

On a flat hot tawa, take a laddle full of the batter and start spreading into a thin dosae.
Drizzle some oil. Allow it to turn little brown and flip.

Hot and tasty pesarattu is ready.
Serve with ghee, pickle/chutney and enjoy.
The best side for this dosae would be allam chutney (ginger chutney) or allam pachadi (ginger pickle).
Link for allam chutney is added above.

Note:
1) To keep the dosae crispy, do not over soak the ingredients. 4 hours is a good enough time
2) If dosae feels soft, you may add 1 or 2 tsp of rice flour to the batter and then make the dosae to make it crispier.
3) Once you pur the dosa batter on tawa, you may add finely chopped onions and coriander to make Onion Pesarattu.
4) Keep aside a portion of the thick ground batter and add in some finely chopped ginger, coriander, onion and make small round balls and fry them in hot oil and enjoy it as an evening snack - Pesarattu Bonda.

Menthe Dosae

Menthe Dosae
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This is a simple yet tasty variety of dosae.
As name suggests, the star ingredient is menthe/methi seeds.

Find the recipe below.

Soak the below for about 5 to 6 hours.
1 and 1/2 cups of Dosa Rice/ Boiled Rice
1/2 cup Raw rice
1/4 cup urad dal
1/4 cup methi seeds

After soaking, grind the above with 1 large onion into a smooth paste to get the dosa batter.
Leave it to ferment for 8 hours.

Dosa batter is ready.

On a hot tawa, spray some water and add dosa batter and spread.
Pour a spoon of oil around the dosa.
Once it is cooked on one side, flip and repeat the same on other.

Serve with chutney of your choice.

This dosa will be soft and does not turn very crispy.
This dosa is also very good for women post delivery of baby.

Masala Dosa..!!

My family and friends love the yummy crispy masala dosas..
So I usually make the dosas during weekends so that everyone can relish it at leisurely! :)
There are many versions of making masala dosa batter.
I follow the below recipe and it works well..
You can give it a try too...

For batter,
Soak the below
1 cup raw rice
1 cup boiled/salem rice
1/2 cup urad dal (uddina bele)
1/4 cup channa dal (kadle bele)
few grains of methi seeds.

Soak rice and dals separately.
This should be soaked for a minimum of 4-5 hours.
I usually soak in the morning and grind the batter in the evening, so that the batter will ferment by next morning... fresh and foamy.. for delicious dosas... :)

Batter should not be thick. It should be slightly runny.

Once batter is fermented well, it is time to prepare the famous masala dosa.

Curry for Masala Dosa
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Boiled potatoes
2 onions
Peas (optional)
Green chillies

Peel and mash the boiled potatoes and keep aside.
Chop two onions finely and in a pan, add some oil and season with mustard and curry leaves.
Add the chopped green chillies, turmeric and onions and fry till onions are tender.
Now add a little water to the onions and salt according to taste.
Mix the mashed potatoes, and boil all together.

Red chutney for filling inside
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Onion
1 garlic
Red chillies
Coconut

Fry onion, red chillies and 1 garlic pod with little oil.
Add grated coconut to this and grind along with salt, jaggery and tamarind in a mixie.

Green chutney for masala dosa
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Coconut
Green Chillies
Coriander

Grind grated coconut, green chillies, coriander, salt, sugar and tamarind in mixie.

Preparing Dosa
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Heat a thick tava on stove.
Sprinkle little water, and add oil.
Next pour a ladle of batter in the center and move in circles to make the dosa.
After it is done, turn around.
Add the red chutney inside and spread.
Add a spoon of potato curry inside.
Fold the dosa.
Add ghee and roast the dosa till crispy.

Serve hot with green chutney!!
Enjoyyyy.. :)

Rava dosae - Instant Batter

Rava Dosae is one the simplest dosas that can be whipped up in no time and instantly.
It is very tasty as well.
I learnt this from a friend of mine and was amazed at its simplicity.
So here goes the recipe for you...

Ingredients
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1) Rice Flour - 1 cup
2) Maida Flour - 1 cup
3) Rava (Chiroti/Peni Rava - Very small rava) - 1 cup
4) Green chillies
5) Jeera
6) Corainder
7) Pepper

Method
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Mix all the three flours in a bowl. Add in finely chopped green chillies, chopped coriander, jeera and pepper kernels (partially broken) to the flour mixture. Add in required amount of salt.
To this, add water and mix till a thin batter is achieved.
The batter should be slightly watery and runny.

Once the batter is ready, leave it for 10-15mins.

Now heat a non stick tawa, and add a little oil. Now pour the dosae mixture on the tawa, as thin as possible.
Start from the outer ring and move in. There is no need to rotate/spread the batter on the tawa like a normal dosae. Just pour in the batter and leave it.
The thinner you make it, the crispier it will be.
Turn and fry the dosae on both sides and serve with chutney.
Tasty, crispy rava doase is ready to be relished. It will be as good as or even better than in hotels.

Tips :: A small cup of curd also can be added to the batter.
          If finely chopped onions are added to the batter, then you will end up with Rava Onion Dosae.
          If you add in some aloo curry (like in masala dosae) inside the rava dosae, you will get a Rava Onion Masala Dosae.
Once the base recipe is known, many such variations can be tried (like in hotels).

Some pics attached...

Khara Dosae / Adai Dosae - No ferment

I was thinking of making some pulav yesterday night and so washed and soaked the rice. Later due to change in plan for dinner, forgot about the soaked rice and hence it paved the way for today's breakfast :)
Since there was rice already soaked, soaked some dal as well overnight and prepared Khara/Adai dosae for morning breakfast.

Recipe for the dosae is below,

Ingredients
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1) 2 cups rice - soak overnight
2) 3/4 cup toor daal - soak over night
3) A little gram/channa dal - soak overnight (all 3 can be soaked together)

Method
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Grind the soaked rice and dals, along with green chilli, pudina, coriander, a little grated coconut, raw onion and salt in a mixie.
The mixture need not be very smooth.

Season mustard in a kadai and fry finely chop onions along with it.
Add this to the dosae batter.

Batter is ready for preparation.

Heat a pan on medium flame, and pour the batter on the pan.
And bake like a normal dosae.

The khara dosae is ready.

It can be served with chutney or tomato ketchup.
It tastes very good with allam pachhadi (a chutney made of ginger).