Dosa Varieties| Dosa Recipes

Dosa Varieties Collection: Click on the photo for the recipe with step-wise picture instructions...

Idli Dosa Batter:

Idli Dosa Batter-wet grinder

Idli Dosa Batter-Blender| Mixer

Plain Dosa:

Curry leaves Dosa

Beetroot Dosa

Instant Pumpkin Dosa

Instant Tomato Dosa

Instant Cucumber Dosa

Onion Rava Dosa

Neer Dosa

Soy bean Dosa

Ragi Dosa

Kambu Dosa

Dosa with Filling| Spread:

Podi Dosa

Chilli Garlic Dosa

Spring Roll Dosa

Choco-nut Dosa

Cauliflower Masala Dosa

Paneer Masala Dosa

Mysore Masala Dosa

Masala Dosa

Nutella Banana Dosa

Beetroot Masala Dosa

Upma Pesarattu

Pav Bhaji Masala Dosa

Chicken Masala Dosa

Broccoli Masala Dosa

Tricolour Chutney Dosa

Palak Paneer Dosa

Uttappam:

Pizza Dosa

Uttapam Platter

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Black Chana Masala Sundal|Sundal Recipes

Chana Masala Sundal| Kondakadalai sundal| Kala Chana Masala Sundal| Chickpes masals sundal is an easy to make spicy variation to the plain sundal with coconut. Sundal Masala adds more flavour and a fresh taste with a  totally different dimension to the dish. Tastes amazing and the leftovers could be used as a side dish for rice as it is bit spicy as well.This same recipe can be followed for the white chana too.

As i said in my earlier post I learnt this masla sundal recipe from my neighbour Uma Bala. I used to clarify my doubts in the tamil cuisine with her. Her tip on this sundal masala which could be used to make variety rice with capsicum, brinjal, beans..etc like veggies on the vrat days without onion, or garlic.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Tamil
Serves:4

INGREDIENTS:
Chana (black|white)-1 cup
Salt- to taste
Coconut, grated- 2-3 tablespoons

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal/ Ulunthu- 1 teaspoon
Dry red chillies, broken- 2
Curry leaves- 2 strands
Hing/ Kayam- pinch

For Masala:
Dry red chillies- 2
Chana Dal- 1 teaspoon
Coriander seeds- 1 teaspoon

PROCEDURE:

• If you like to prepare masala sundal, roast the dry red chilies chana dal and coriander seeds till golden brown; coarsely powder in a blender jar; set aside.(skip this step for plain sundal)

• Soak the black chana overnight or minimum 6 hours. Pressure cook them with some salt for 3-4 whistles. Once the pressure releases open the cooker and drain the excess water.
• Heat oil in a pan and add the mustard seeds with urad dal; once the mustard seeds splutters and the urad dal tuns golden add the broken dry red chillies, curry leaves and hing.

• Now add the ground powder and mix in that oil to cook for a second.
• Add the cooked black chana and salt if required. 

• Finally add the grated coconut and mix well before switching off the gas.

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Rajma Masala Sundal Recipe

Rajma Masala Sundal recipe is an easy to make sundal for Navaratri or Vinayaka chaturthi festivals. It is even a healthy filling snack for kids who return hungry after school. Quick to make protein rich sundal or stirfry.

I would like to thank Uma Bala my sweet neighbour who gave the recipe for making the masala sundal. I have tasted masala sundal many a times from her preparation. But for me this my first attempt in masala sundal and it came out really tasty.

You could prepare the same recipe without the masala powder too. The masala powder adds more flavour and taste to the sundal and is apt for adults who love spicy version.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Tamil
Serves:4

INGREDIENTS:
Rajma-1 cup
Salt- to taste
Coconut, grated- 2-3 tablespoons

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal/ Ulunthu- 1 teaspoon
Dry red chillies, broken- 2
Curry leaves- 2 strands
Hing/ Kayam- pinch

For Masala:
Dry red chillies- 2
Chana Dal- 1 teaspoon
Coriander seeds- 1 teaspoon

PROCEDURE:

• If you like to prepare masala sundal, roast the dry red chilies chana dal and coriander seeds till golden brown and coarsely powder in a blender jar; set aside.(skip this step for plain sundal)

• Soak the rajma overnight or minimum 6 hours. Pressure cook them with some salt for 3-4 whistles. Once the pressure releases open the cooker and drain the excess water.
• Heat oil in a pan and add the mustard seeds with Urad dal; once the mustard seeds splutters and the urad dal tuns golden add the broken dry red chillies, curry leaves and hing.

• Now add the ground powder and mix in that oil to cook for a second.
• Add the cooked rajama and salt if required. Finally add the grated coconut and mix well before switching off the gas.

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Curd Rice recipe| Thayir Sadam| Bagala Bath

Thayir Sadam Recipe| Curd rice| Bagala bath is a quick fix variety rice which requires very limited ingredients. It is simple and a quick to prepare lunch box recipe too. It is also prepared during festivals like Navaratri, Vinayaka chaturthi, Pongal ..etc.

The best combinations are pickles like Mango, Lemon or Gooseberry, Moor milagai and pearl onions. My favourite is pickle and curd rice combo, an unbeatable tasty evergreen combination. At every Iyengar's home it is an inevitable dish in their day today life.

Preparation time: 5 minutes
Cooking Time: 15 minutes
Cuisine: South Indian
Serves:1

INGREDIENTS:
Raw rice- 1/2 cup (I used to make with parboiled rice(leftover) too)
Curd/Yogurt, cold- 1 cup
Milk- 1/2 cup
Carrot, grated- 2 tablespoons
Coriander leaves, chopped- 1 tablespoon
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dal/ Ulunthu- 1/2 teaspoon
Dry red chillies, broken- 2 small(optional)
Curry leaves- 2 stands
Hing/ Kayam- pinch
Green chillies, chopped- 1big
Ginger, finely chopped- 1 teaspoon

PROCEDURE:

• Wash the rice and pressure cook the for 4 whistles till slightly over cooked consistency.
• Meanwhile heat oil in a pan and splutter mustard seeds; then add urad dal and cook till golden. Add the dry red chillies and curry leaves with hing.
• Finally add the green chillies and ginger and cook for fifteen seconds just to leave the raw flavour; switch off the gas.

• Once the pressure releases open the lid and mash well with a masher or backside of aladle.
• Now add milk and cook till it get absorbed; switch off the gas and allow to cool.
• Once it the mixture is cool add the salt and curd; mix well.

• Add the tempering, grated carrot, chopped coriander leaves and mix well.

• Serve with pickle, moor milagai or pearl onion.
• Notes: Add more milk if the curd is sour and adjust the proportions.
• Do not add curd in hot else the curd rice it turns watery.
• You could add some fruits like pomegranate, apple and grapes to make fruity curd rice.
• You could add some nuts like cashewnuts at the time of tempering if you like.
• You could add a teaspoon of butter while mashing the rice to make the rice more tasty rich and creamy.

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