Pesar Attu Dosa

How to make Rayalseema Pesarettu - Chilkewali moong dal and rice ground with various masalas and made into dosas.

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Main Ingredients : Split green gram with skin (chilkewali moong dal) (छिलके वाली मूंगदाल), Rice (चावल)

Cuisine : Andhra

The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

Rayalseema Pesarettu Recipe Card

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rayalseema Pesarettu Recipe

• Split green gram with skin (chilkewali moong dal) soaked 1 cup

• Rice parboiled, soaked 1 cup

• Dried red chillies 2-3

• Green chillies roughly chopped 2-3

• Onions roughly chopped 2 medium

• Ginger roughly chopped 1 inch pie

• Salt to taste

• Curry leaves 8-10

• Fresh coriander leaves chopped 2 tablespoons

• White sesame seeds roasted 1 1/2 tablespoons

• Peanuts 2-3 tablespoons

• Black peppercorns 8-10

• Cumin seeds 1 1/2 tablespoons

• Oil to fry

Method

Step 1

Drain and coarsely grind moong daal and parboiled rice with dried red chillies, green chillies, onions, ginger and salt.

Step 2

Transfer the mixture into a bowl. Add curry leaves, coriander leaves and white sesame seeds and mix.

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Step 3

Coarsely grind peanuts, black peppercorns and cumin seeds and add to the bowl and mix well.

Step 4

Add a little water to get the required consistency and mix.

Step 5

Heat a non stick tawa and drizzle a little oil on it.

Step 6

Put a ladle full of batter on it and spread into a thin pancake.

Step 7

Drizzle a little all around and cook, turning sides, till both sides become golden brown and crisp. Serve hot.

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Carrot Dosa

How To Make Carrot Dosa.

A soft, pancake like dish made with rice flour and grated carrots, the Carrot Dosa is ideal for breakfast or as a snack any time you feel hungry as it can be prepared within minutes without much to do. The addition of grated coconut provides an energy boost and also lends softness to these pancakes. Have these pancakes fresh off the tava, and you will love the crisp yet soft feel of every bite.

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Carrot Dosa recipe - How to make Carrot Dosa

Preparation Time: 15 mins   Cooking Time: 30 mins   Total Time: 45 mins     

Ingredients

1 cup grated carrot
1 cup rice flour (chawal ka atta)
1/2 cup grated coconut
2 tsp sugar
2 tsp finely chopped green chillies
5 tbsp fresh curds (dahi)
salt to taste
oil for greasing and cooking

For Serving green chutney

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Palak Paneer Dosa

How to make Palak Paneer Dosa - Palak flavoured dosa stuffed with a spicy paneer mixture.

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Main Ingredients : Spinach puree (पालक की प्यूरी ), Paneer (cottage cheese) (पनीर)

Cuisine : Indian

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Palak Paneer Dosa Recipe Card

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Palak Paneer Dosa Recipe

• Spinach puree 1/2 cup

• Paneer (cottage cheese) cut into 1 cm cubes 200 grams

• Readymade dosa batter 2 cups

• Oil 2 teaspoons

• Cumin seeds 1 teaspoon

• Garlic chopped 1 teaspoon

• Onions 2 medium

• Red chilli powder 1 teaspoon

• Green chilli chopped 1

• coriander leaves chopped 1 tablespoon

• Onion 1 small

Method

Step 1

Chop one onion finely.

Step 2

Take dosa better in a large bowl. Add spinach puree and salt and mix well.

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Step 3

Cut paneer (cottage cheese) into small cubes.

Step 4

Heat one teaspoon oil in a nonstick pan, add cumin seeds and sauté till they change colour.

Step 5

Add garlic and onions and sauté till they turn golden brown in colour.

Step 6

Add the paneer and mix well.

Step 7

Add red chilli powder and green chillies and mix. Add salt and coriander and mix well.

Step 8

Cut the remaining onion into half and peel it. Pierce it with a fork. Drizzle some oil on a nonstick tawa and use the onion to spread it.

Step 9

Pour a ladleful of the dosa batter on the tawa and spread it out evenly.

Step 10

Drizzle some oil along the sides. Place a portion of the prepared paneer mixture on one side and fold it into half.

Step 11

Transfer into a serving plate and serve hot.

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Plain Dosa

PLAIN DOSA RECIPE – HOW TO MAKE DOSA BATTER AT HOME STEP BY STEP

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Dosa is soul food for me. I often tell TH how I can make and eat dosa every day for a long time and still not be bored with it. It’s probably because we ate a lot of dosa growing up. Our family, or rather the Reddiar community in Kerala, always has homemade dosa batter in the fridge, ready to whip up fresh dosas on demand or for the unexpected guests whom we always insist stay for dinner. My mom has been using an industrial sized wet grinder for many years now and it’s run about twice a week to keep the idli/dosa batter supply ongoing and fresh. She makes idlis as soon as the batter ferments and then dilutes the batter further to make dosas for the next 3-4 days.

The batter we make is the same for idli and dosa and uses only whole skinned urad dal (ulutham paruppu or uzhunnu parippu) and idli rice or dobbi ari. Apart from salt, nothing else is added to this. The proportion of rice to dal remains almost constant in the batter, only altered if the dal is old or doesn’t seem to do its job properly. This variable is successfully eliminated in most cases by sourcing the rice and dal from trusted grocery stores only (my dad ran one for many years so we directly sourced the best quality stuff from dealers in Andhra and Tamil Nadu directly).

I don’t know why I never shared this plain dosa recipe before since it’s such a comfort food for us and a constant in our lives. So as I was saying, the idli-dosa batter is made about twice a week and idli is made immediately after the first round of fermenting. Nowadays, amma makes idlis in bulk and stores them but back in the day, idlis only made an appearance the day after the batter was ground. From day two onwards, it was dosa time – soft, fluffy and slight thick for the adults, roasted and crisp for the kids and young at heart (my grand mom loved her dosas crisp).

As soon as I got settled in Singapore, I brought back a wet grinder from India – the Ultra tabletop one. It does a great job of grinding my batter and I have rarely bought batter from stores after buying it. It does take some planning to make your own dosa or idli batter at home but obviously is well worth the effort. You can check my detailed post on making idli batter at home for more info on that. Today we are going to look at how to prepare plain dosa recipe at home. This is not a paper roast dosa or an uthappam, but somewhere in the middle, perfect for everyday breakfast or dinner with some dosa podi. I will share the method to prepare crispy hotel-style dosa soon.

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INGREDIENTS

For the dosa batter

• 1 cup whole skinned urad dal
• 3 cups idli rice*
• Salt as needed (see notes)

To make dosas

• 4 cups of fermented dosa batter
• 1-1.5 cups of water
• 4 tbsp of gingelly oil (Indian sesame oil like Idhayam)
• 
  
• INSTRUCTIONS
  To Prepare Dosa Batter
  1. Soak the rice and dal separately for 3 hours
  2. Grind dal first into a smooth consistency adding enough water
  3. Grind rice into a smooth batter by adding just enough water to get it going
  4. Combine the two, add salt, and let it ferment in a large enough bowl lightly covered, for about 6-8 hours in a warm place
  5. * You can increase rice to four cups if using good quality urad dal but it takes experience and practice to tell if that's the case so go with these proportions as you start out
  To prepare the dosas
  1. Add enough water to the fermented batter until you have a smooth, pouring consistency. Make sure the batter is not too watery though, it should be thick-ish but fall off your spoon easily.
  2. Heat a tawa or iron griddle and grease with the oil lightly. Pour about ½ cup batter to the centre of the tawa.
  3. Using the back of your ladle, gently spread the batter with a circular motion from the centre towards the sides of the tawa.
  4. This requires some practice but is not hard at all. As you can see, I have made dosas enough times to actually do a decent job with my left hand while taking pictures with my right. Ok, I'll stop showing off now.
  5. Since we are not making very crispy dosas, don't spread it too thin. The dosa should be more or less evenly thick.
  6. Drizzle about 1 tsp of oil around the edges of the dosa and add a few sprinkles on the top as well.
  7. If your tawa is greased adequately and is not sticky, the edge of the dosa will start to come off the pan in about 1 minute or so. Use a spatula to gently lift the dosa
  8. and flip it over. Cook the other side for another 40 seconds or so and remove from pan.
  9. Serve with dosa podi, chutney, sambar, tiffin sambar, or anything that takes your fancy. I can eat dosa with pretty much anything!

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Masala Dosa

How to make Masala Dosa - Fermented rice batter pancakes, stuffed with a boiled mashed potato bhaji.

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Main Ingredients : Parboiled rice(ukda chawal), Split black gram skinless

Cuisine : Karnataka

South Indian breakfast which is now popular across the globe – masala dosa is a fermented rice pancake stuffed with a boiled mashed potato bhaji. It is often served with a coconut chutney and sambhar, but it tastes great just by itself too. This one has become one of the more basic dosas amongst the array of varieties available today!

Masala Dosa Recipe Card

Prep Time : 4-5 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Masala Dosa Recipe

• Parboiled rice(ukda chawal) 2 3/4 cups

• Split black gram skinless 1/4 cup

• Split black gram skinless (dhuli urad dal) 1 cup

• Fenugreek seeds (methi dana) 1 teaspoon

• Salt to taste

• Oil as required

• Potato bhaji

• Potatoes boiled peeled and diced 3 large

• Oil 1 tablespoon

• Mustard seeds 1/2 teaspoon

• Asafoetida 1/4 teaspoon

• Split Bengal gram (chana dal) 1 teaspoon

• Green chillies chopped 2

• Curry leaves 6-8

• Onion chopped 1 large

• Turmeric powder 1/2 teaspoon

• Salt to taste

• Fresh coriander leaves chopped 2 tablespoons

• Lemon juice 1 tablespoon

Method

Step 1

Wash both the rice two to three times and soak in six cups of water for at least four hours. Wash and soak split black gram with fenugreek seeds in three cups of water also for a similar time.

Step 2

Drain and grind the rice and split black gram separately to a smooth texture and dropping consistency. Add salt and mix both the batters with hand thoroughly in a whipping motion.

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Step 3

Keep the batter in a large vessel, close tightly and rest the batter overnight or for about four to six hours at room temperature to ferment. To make the potato bhaji, heat the oil in a kadai. Add the mustard seeds and when they splutter add the asafoetida and split Bengal gram and sauté till lightly browned.

Step 4

Add the green chillies, curry leaves and onion and sauté till onion is lightly browned. Add the potatoes, turmeric powder and salt. Mix well. Sprinkle a tablespoon of water and cook till the potatoes are heated through.

Step 5

Add the coriander leaves and lemon juice and mix well. Mix the batter well, adjust to pouring consistency. Heat a flat tawa (preferably non-stick), grease with a little oil. Pour a ladle full of batter and spread to as thin a pancake as possible.

Step 6

Couple of dosas may go wrong but once the tawa gets seasoned the rest of the dosas will come out well. Pour the oil around the dosa and let it cook till it becomes crisp on the edges and turns golden brown.

Step 7

Place about four tablespoons of potato bhaji in the center of the dosa, fold to the desired shape and serve hot.

Nutrition Info

Calories : 3534

Carbohydrates : 676.1

Protein : 103.5

Fat : 46.2

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