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Thursday, 24 November 2011

3 Variety Dosaa

 Breakfast Corner:
3 Variety DOSAs
By Irah Rian
1.     RAVA DOSA
1/2 cup rice flour
1/2 cup maida / All purpose flour
3/4 cup rava (Can use fine rava or coarse rava or 1/2 cup fine rava and 1/4 cup coarse rava)  
Salt to taste
1 med. onion (Finely chopped)
3 green chillies (Finely chopped)
1 handful finely chopped cilantro
1/2 tsp jeera
1 tbp oil.

               Mix rice flour, maida and rava with salt. Add enough water to make a thick batter without forming lumps.  Add chopped onion, cilantro and green chillies, add more water and make a thin batter of buttermilk consistency.  Heat oil in a pan and add cumin seeds. Fry for about 10 seconds till nice aroma comes out. Pour it over the dosa batter and mix well.  Heat a pan. Pour a laddle full of batter in a circular motion and make the dosas. Add very little oil and fry till golden.  Turnover and fry for another minute.  

1. Uncooked Rice – 2 1/2 cup
2. Urad dal – 1 cup
3. Fenugreek Seeds – 2 tsp
4. Salt to taste
5. Cooking Oil
For Masala
1. Boiled potatoes – 3 cups
2. Chopped Onion – 1
3. Green chillies -3
4. Turmeric powder – 1 tsp
5. Chana dal – 1 tsp
6. Mustard seeds – 1/2 tsp
7. Salt to taste
8. Coriander leaves

1.     Wash and soak urad dal, rice and fenugreek seeds separately for at least 6 hours in water.Then grind them together by adding required amount of water to make a fine paste.
2.     Add salt and set the mixture aside for fermentation for a day.
3.     Cook the potatoes in a pressure cooker, and once it is done peel and mash it.
4.     Heat oil in a pan, and add mustard seeds. When they splutter, add red chillies, chana dal, onion. Fry it until onions turn brownish. Then add chopped potatoes, tumeric, salt and little water. Cook it for a few minutes till water evaporates and garnish it with coriander leaves
5.     Pour a ladle of the batter on a non-stick pan and give it a circular shape. Drop little oil around it and turn over when bubbling appears.
6.     Fill in the center of dosa with a spoonful of masala and fold it.
7.     Masala dosa is now ready to serve! You can serve with Sambar or coconut chutney.
 3. Spring Roll Dosa
Wheat sooji (wheat rava) 1 cup
Thick yogurt (curd) 1 cup
Corn sooji 1 cup
Rice rava (idli rava) 1/2 cup
Butter 2-3 tea spns
I didn’t use corn sooji (have no idea what is it). Instead I used corn flour 1/2 cup.
For stuffing
Sprouted moong 2 cups
Onion(chopped finely) 1/2 cup
Soya sauce 2 tea spns
Chili sauce 2 tea spn

               Heat oil and fry onions till they turn brownish. Add sprouted moong, soya and chili sauce. Add salt and fry for around 5-6mins.  Mix the 3 types of sooji with yogurt, salt and leave for 3-4 hrs.  Heat tava and spread small dosas. Keep 1 tbl spn of stuffing and fold tightly as shown in the picture. If required, cut it into small rounds.
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