Dosa Recipes
Dosa Recipes

Dosa is one of the most popular south Indian cuisine but almost all Indians like to eat dosas. Mostly it is made with rice and black gram, but here we made it with different ingredients to make it more tasty and of course nutritious. Hope you like this recipe as you did like my previous one Ragi Chocolate Cake.

BANANA DOSA

Ingredients:- 
  • One Cup – Idli Rice
  • Half Cup – Coconut, And Jaggery
  • One-Fourth Cup – Flattened Rice
  • Three To Four – Cardamom Pods
  • A Pinch Of Turmeric
  • One Cup – Overripe Banana
  • Salt As Required
  • Oil As Required
Directions:-
  1. Soak rice in water for two to three hours
  2. Peel cardamom.
  3. Grind all the ingredients together in a mixer grinder, but not oil.
  4. Keep it overnight to ferment.
  5. Next day take the fermented dosa batter give it a nice stir.
  6. Heat oil in a frying pan you can use dosa pan also.
  7. Make thick dosas.
  8. Serve hot with coconut chutney or roasted yellow gram chutney.

MILLET DOSA

Ingredients:-
  • Half Cup – Black Lentils
  • One Cup – Rice(Half Boiled + Half Raw)
  • Half Cup – Millet Flour
  • One Cup – Vegetables(Finely Chopped Carrot, Onion, And Cucumber)
  • Salt as required
  • Oil as required
Directions:-
  1. Soak black lentil and half cup raw rice for about four to five hours.
  2. Grind to a smooth batter.
  3. Mix salt and millet flour.
  4. Make sure the consistency of the batter should be like normal dosa batter.
  5. Keep the batter overnight for fermentation.
  6. Next day, mix the finely chopped vegetables in the batter.
  7. Make thin dosas with the batter.
  8. Serve hot with coconut chutney or peanut chutney.

CABBAGE DOSA

Ingredients:-
  • Three-Fourth Cup – Rice, and Toor Dal
  • Four To Six – Roasted Dry Red Chillies
  • Two Small – Onions(Finely Chopped)
  • Half Cup – Cabbage(Finely Chopped)
  • One Teaspoon – Tamarind Extract
  • One Cup – Coconut
  • A Pinch Of Asafoetida
  • Oil As Required
  • Salt As Required
Directions:-
  1. Soak dal and rice separately for about one hour.
  2. Drain the water and blend together to a smooth paste adding very little water.
  3. Add asafoetida, salt and blend again to get a smooth consistency.
  4. In another blender blend together the coconut, red chilies, and tamarind to a fine paste.
  5. Mix both the mixture.
  6. To this blended mixture, add the chopped cabbage and onions. Mix well.
  7. Heat the pan, applying a little oil. Pour small dosas. Fry both side till they turn brownish.
  8. Serve hot with peanut chutney.

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