A protein-rich dosa made of split green gram and parboiled rice, moong dal dosa has a soothing taste and texture. It will come out really thin and crisp, and it is often enough if you cook it till one side is browned. Serve hot with a spicy chutney, for breakfast or supper.
Stuffed Mini Dosas are a formidable contender to samosas! When you are bored of serving the same old samosas and kachoris at high-tea, cocktail or chaat parties, try this exciting snack instead. The mini dosas are conveniently made of a green gram based batter, which requires no fermentation. To add to the crispy excitement of these dosas, they are stuffed with a succulent potato and capsicum mixture, which makes this handy-sized snack a thrilling mouthful indeed!
With humble origins as a simple, homely breakfast in South India, the uttappa has now become famous all over the world, because it lends itself to so much innovation. Here is yet another variant, made with whole bajra and its flour. Vegetables like carrots and onions lend a nice crunch to this sumptuous dish, while coriander, lemon juice, etc., team up to perk up the flavour and aroma. Serve the Bajra, Carrot and Onion Uttapa fresh off the tava with healthy green chutney.
Quite different from the usual dosa in appearance and flavour, the Dal and Rice Dosa is so sumptuous that a pair of them will easily keep you satiated till the next meal. The dal flavour is quite dominant in this delectable dosa, which combines beautifully with sambhar and chutney. As a more flavourful and aromatic variant, you can add finely chopped methi leaves or drumstick leaves to the batter before making this dosa. If doing so, make sure you chop the leaves real fine so that it does…
Soft and spongy, this sumptuous dish is perfect for breakfast. A very popular offering in south Indian restaurants, Set Dosa is a snack of fluffy, melt-in-the-mouth dosas, which are named so because they are usually served in pairs. These comforting and satiating dosas are quite a contrast to the usual image of crisp, golden dosas but they are perfect to have with chutney and sambhar or spicier accompaniments like kadala (chickpea) curry, vada curry or saagu.
A well-proportioned batter of raw rice and urad dal is fermented, tempered and cooked in an appe mould, to get dainty, fluffy and flavour-packed Rice Appe. Using raw rice helps the appe to retain their shape, and also gives a flavour better than a parboiled rice batter. You can serve this as part of breakfast, but in south India it is popular as an evening snack, served with sambhar and a variety of chutneys, and accompanied by a cup of hot coffee or tea.
Nothing like this Neer Dosa to soothe your palate! Made with a simple batter of raw rice, this dosa has a soothing flavour and a mildly chewy texture that is very appealing. The batter for this dosa does not require any fermentation. Although simplicity is the highlight of the Neer Dosa, it requires a bit of expertise to prepare it perfectly. Make sure the tava is really hot before pouring the batter, and ensure the dosa is cooked well before you try to remove it, else you will e...