KOTHAMALLI DOSAI

INGREDIENTS :

Dosa batter - 2 cups

Coriander leaves -  2 cups

Green chillies - 3

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION:

1) Wash the coriander leaves and blend them finely with green chillies and mixed it to the batter with jeera and salt.

2. Heat dosa tawa. Once hot, spread the batter finely and then spray little ghee or oil. Flip to its side till done. 

Serve hot with Sambar or Chutney.

MADURAI KARI DOSAI (Mutton Kheema Dosai)

INGREDIENTS :

• Mutton/ Lamb - 250 gms
• Small onions/ Pearl Onions/ Shallots - 1/4 cup
• Tomato - 2 small(Cherry tomatoes)
• Chilli powder - 2 tsps
• Salt to taste
• Dosa batter
• Oil

To powder  :

• Dried Red chillies - 8
• Coriander seeds - 1 tsp
• Jeera - 1 tsp
• Black pepper - 1 tsp
• Annasi poo -3
• Cinnamon sticks - 3
• Cloves -3
• Fennel seeds - 1 tsp

Dry roast the ingredients and grind them finely.

METHOD OF PREPARATION :

1) Chop the mutton in very small pieces and pressure cook them till cooked and soft. Allow the steam to leave and keep aside to cool down.

2) Heat Oil in a pan. Once hot, add mustard, when it splutters, add onion and saute till tender.

2. Add in sliced tomatoes, saute till tender and soft.

3) Add in the mutton.

4) Add in the grinded powder,remaining masala , turmeric powder and 2 cups of water. Stir it well with Salt and pressure cook for 8-10 whistles till done. After the steam leaves, open the lid and cook till it thickens without water leaving out oil. Remove it from the flame. Allow it to cool down.

5. Then, blend it in a blender a bit coarsely.

6. Heat dosa pan. Once, hot spread the batter evenly. Spray a spoon of oil. Then spread 2 tbsps of mutton kheema over it evenly. Add few chopped coriander leaves and spray a spoon of oil. Cover with a lid, after 5 minutes flip it to its side. Cook till roasted and Serve Hot.

 

WHEAT EGG DOSAI

INGREDIENTS :

Wheat flour - 1 cup (Mix it with sufficient water, make smooth batter without lumps)

Egg - 1 for 1 dosa

Onion - 1 finely chopped (Small)

Green chillies - 2

Jeera powder as required.

Turmeric powder - a pinch.

Idli powder as required.

Coriander leaves - few

Salt to taste

Note: The ingredient's measurements are shown for 1 dosa. 

METHOD OF PREPARATION 

1. Mix in egg, onion, green chillies, jeera powder, turmeric powder with salt.

2. Then, add in 1 ladle of wheat flour well mix with water without lumps.

3. Beat them well.

4. Heat dosa tawa. Spray a spoon of oil and spread the batter evenly. Again, spray little oil. 

5. Garnish it with Idli podi and coriander leaves. Cover with a lid and cook for 3-4 minutes. Flip to its side till done.

Serve hot with Chutney or Sambar.

 

RAGI MURUNGAI KEERAI ADAI

INGREDIENTS :

Ragi - 1 cup

Pearl Onions - 10 to 12 nos finely chopped

Green chillies - 3-4 ; finely chopped

Jeera - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Gingelly oil

METHOD OF PREPARATION :

1) Knead a soft dough of Ragi, Drunstick leaves, Onion, Green chillies, Jeera, Turmeric powder and Salt with sufficient water. Once, you roll the dough, add a spoon of gingelly oil and roll a soft dough.

2) Take a small of dough and flatten it out of medium thickness. Heat dosa tawa. Once hot, spread a spoon of gingelly oil. Place the flatten dough and again spray little oil. Flip to its sides till done.

Serve hot with Sambar or Chutney.

MURUNGAI KEERAI ADAI (Drumstick Leaves Lentils Dosa)

INGREDIENTS :

Raw rice - 1 cup

Boiled Rice - 1 cup

Toor Dal - 1/4 cup

Channa dal - 1/4 cup

Urad dal - 2 tbsps

Turmeric powder - 1 tsp

Pearl onions - 8 (finely sliced)

Green Chillies - 6 (finely chopped)

Drumstick leaves - 1 1/2 cup

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION :

1. Wash and soak rice, toor dal, urad dal, channa dal for 3 hours. Then grind them a bit coarsely with little water.

2. Transfer it to a bowl, add in chopped onion, jeera, chillies and drumstick leaves with salt and mix it well.

3. Heat dosa pan. Once hot, spray a spoon of gingelly oil and spread the batter evenly. Again, spray little oil. Cover with a lid, for few minutes and flip to its sides till done.

Serve Hot with Sambar/ Chutney/Aviyal.

PANEER DOSAI

INGREDIENTS :

Paneer - 250 grams

Green chillies - 4

Coriander leaves - few

Wheat flour - 1 cup

Turmeric powder -1/2 tsp

Chilli powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Mix paneer cubes with salt, chilli powder and turmeric powder. Fry them for 2 minutes in a pan. Allow it to cool and blend them to scramble, mix in finely chopped green chillies and coriander leaves.

2) Heat Dosa Tawa. Spread dosai batter. Pray a spoon of ghee.

3) Spread the scrambled paneer over the dosai. Spray little ghee. Once gets roasted, remove from the flame and serve hot.

 

NEER DOSAI

INGREDIENTS :

Raw Rice : 3 cups

Salt to taste

METHOD OF PREPARATION :

1) Soak raw rice in water for 5 hours.

2) Grind them as a smooth batter. The batter should be little water. Mix salt to it.

3) Heat Dosa pan. One hot, spray little oil and then pour the batter as for rava dosai. Spray oil and cover with a lid. Cook till done.

Serve hot with Sambar or Chutney.

 

OMELETTE DOSAI

Omelette dosai is one of our favourite dosa. It has unique taste and aroma. They will be soft and fluffy.

INGREDIENTS :

As required for your family,

• Dosa batter 
• Eggs 
• Onion 
• Jeera
• Salt to taste
• Turmeric powder

METHOD OF PREPARATION :

1) Take 1 full ladle of dosa batter and add 1 egg to it.

2. Add finely chopped onion, little jeera, Turmeric powder and salt. Beat it up well.

3) Heat Dosa tawa. Spread the batter evenly and spray little oil.

4) Flip to its side and transfer it to a plate.

Serve hot with Sambar or Chutney

MUTTAI DOSAI ( EGG DOSA)

INGREDIENTS :

Dosa batter - 4 cups ( serves minimum 6 dosas)

1 Egg per dosa

Onion - 3 big finely chopped

Green chillies - 8 finely chopped

Idli milagi podi

Coriander leaves - 1 cup finely chopped

Jeera - as required

Salt to taste

Ghee

METHOD OF PREPARATION :

1. Take fresh dosa batter. Heat Dosa pan, once hot, spread the batter evenly over the pan. Spread a tsp of ghee over it.

2. Meanwhile, beat egg with little onion, green chillies, jeera, salt and coriander leaves. 

3. Spread the beaten egg over the dosa evenly. 

4. Then, spread Idli Milagai podi over the dosa . Spread again a tsp of ghee over it. 

5. Garnish it with chopped coriander leaves.

6. Roll out slowly and transfer it to the plate.  Serve hot with Chutney.