Set Dosa

All you need

1. Set Dosa Batter
2. Scooping Ladle
3. Iron griddle
4. Dosa turner

Method

1. Heat an iron griddle on medium flame until hot.
2. Reduce heat to low, sprinkle little water, pour a (medium sized) ladle full of batter, spread it to a small, thick circle similar to that of an Uthappam.
3. Drizzle few drops of oil on the inner side & along the edges.
4. Let the dosa cook on medium heat for about 2 min.
5. Flip dosa and let it cook for another min or two on medium flame.
6. Repeat method until all dosas are done.
7. Serve hot with sambhar & chutney, potato kurma or any other side dish of your choice.

Your spongy, fluffy & soft set dosas are now ready!

Enjoy the feast!!

Crispy Paper Roast Dosa

Ingredients

1. Dosa Batter - as reqd
2. Sesame oil - as reqd

All you need

1. Iron griddle - to spread the dosa batter
2. Ladle - to scoop & pour dosa batter
3. Dosa turner - to remove cooked dosa on to a plate

Method

1. Take a portion of the batter separately from the whole stock to prepare the dosas.
2. Replace the whole stock in the refrigerator immediately to in order to prevent the batter from fermenting further & becoming too sour in taste.
3. Heat iron griddle in small burner on medium flame for about 3 min.
4. Drizzle two or three drops of sesame oil on the griddle & spread it evenly all over the griddle using a piece of clean cloth.
5. Now switch off gas; allow to cool griddle for 5 min.
6. Now reheat the griddle in the same burner on medium flame for about 3 min.
7. Pour in a ladle of the thick batter & swirl it immediately with the back of the ladle to a even size large circular dosa.
8. Drizzle few drops of oil all around the edges; cover with lid & cook for about a min.
9. Remove lid & cook for another min.
10. Transfer cooked crispy dosa on to a serving plate.
11. Serve hot with coconut chutney, onion tomato chutney, any other chutney, sambhar of your choice.

NOTE

• The batter should be thicker in consistency than the regular dosa batter.
• Swirl dosa batter immediately as soon as you pour it on the griddle; else the batter gets cooked quickly, sticks on to the griddle & the swirling process becomes difficult & messy.
• Need not flip & cook the other side for this particular dosa.
• Its recommended to close with lid & cook dosa for a min as the upper surface gets cooked both evenly & easily.
• Serve these dosas piping hot as they tend to become little harder when stored for longer time.

Oats Dosa

Other names - Oatmeal Dosa / Rolled oats Dosa

Prep Time: 20 min
Soaking Time: 1 hr
Cooking Time: 15 to 20 min
Yields: 6 to 7

Ingredients

1. Oat meal (Saffola Oats) - 1 cup
2. Rava / Sooji / Semolina (dry roasted) - 1/2 cup
3. Rice flour - 1/2 cup
4. Thick curd (medium sour) - 1 cup
5. Onions (finely chopped) - 1 large sized
6. Pepper powder - 1 tsp
7. Cumin powder - 1 tsp
8. Water - 1 cup (or) as reqd
9. Carrot (grated) - 1/2 cup
10. Cilantro (finely chopped) - 3 tbsp
11. Sesame oil - 1 tbsp
12. Salt - to taste

Method to prepare the batter

1. Grind oat meal to a fine powder; dry roast for about 3 min; set aside to cool.
2. Dry roast rava until light brown; set aside to cool.
3. Heat oil in pan, add finely chopped onion; saute until golden brown.
4. Add pepper powder, cumin powder and saute for 3 min; switch off gas; allow to cool.
5. Combine oat meal powder, rava, rice flour along with sauteed onion mixture, curd, grated carrot, salt, water, chopped cilantro; mix well.
6. Leave the batter undisturbed for an hour.
7. Adjust quantity of water so as to get the consistency of dosa batter.

Method to cook dosas

1. Heat an iron griddle in medium flame.
2. Pour in a ladle of batter exactly at the center of the griddle.
3. Swirl batter in circular motion with the back of the ladle.
4. Drizzle few drops of oil all around the edges; cook for two to three min in medium flame.
5. Flip & cook the other side similarly.
6. Serve hot with tomato chutney and Idly, dosa sambhar or with any other chutney/sambhar of your choice.

NOTE

• Can use any branded oatmeal of your choice for the recipe.
• Always dry roast the rava until light brown; allow to cool and store in a dry air tight container for future use.

Aapam

Other names - Rice pancakes / Paalappam / Vellayappam

Soaking Time: 6 hrs
Fermentation Time: Overnight
Grinding Equipment: Indian Wet Grinder

Ingredients

1. Raw rice - 4 cups
2. Whole urad dhal - 1/4 cup + 1 tbsp
3. Fenugreek seeds - 1/2 tsp
4. Ripe Yelakki bananas - 3
5. Fresh grated coconut - 1 full coconut
6. Coconut water - water of one full coconut
7. Sugar - 4 tbsp
8. Salt - 3 tsp

Method to prepare batter

1. Wash rice well in water for about 3 to 5 times, drain & soak for 6 hrs.
2. Soak fenugreek seeds in water for 6 hrs.
3. Wash whole urad dhal once in water & soak just an hour before grinding.
4. Grind all the ingredients to a smooth batter in the wet grinder.
5. Once done transfer the batter to a container.
6. Add a cup of water to the left out batter in the wet grinder, run the grinder and collect the residual water.
7. Cook the residual water in gas on low flame stirring continuously.
8. Once it becomes thick, switch off gas, allow to cool & add it to the whole batter.
9. Combine well & allow to ferment overnight.
10. Next day morning, refrigerate the batter for further use.
11. The batter should be thick yet of pouring consistency.

Method to cook aapam

1. Heat iron griddle in medium flame until hot.
2. Reduce flame to low, scoop a ladle full of the batter; pour it on the hot griddle spreading the batter with the bottom of the ladle in circular motion.
3. Drizzle few drops of oil all along the edges, close with lid and cook on medium heat for 2 to 3 min until crisp.
4. Take care not to char (burn) the aapam while cooking.
5. Generally only one side of the aapam is cooked; hence need not flip and cook.
6. Serve hot with potato stew, coconut chutney, mixed vegetable stew or vegetable korma.

NOTE

• Need not wash fenugreek seeds before soaking.
• Soaking urad dhal for long duration induces a pungent odor in the batter; hence soak it just an hour before grinding.
  
• Reserve the soaked dhal water to add in between at intervals while grinding.
  
• During grinding add more water ONLY if necessary.
  

Tomato Dosa

Other names - Thakkali dosa / Tamatar dosa

Prep Time: 15 min (except soaking time)
Cooking time: 15 to 20 min
Serves: 3 to 4

Ingredients

1. Raw rice - 2 cups
2. Urad dhal - 4 tbsp
3. Tomatoes (finely chopped) - 4 medium sized
4. Fresh grated coconut - 4 tbsp
5. Red chilly powder - 2 tsp (or) as per taste
6. Jaggery extract - 2 tbsp
7. Cilantro (finely chopped) - 3 tbsp
8. Salt - to taste
9. Gingelly oil - as reqd

Method

1. Wash rice well in water for 2 to 3 times; drain water.
2. Wash urad dhal once in water; drain water.
3. Soak both rice & dhal in water for about 3 to 4 hrs.
4. Drain water and grind rice and urad dhal mixture along with chopped tomatoes, fresh grated coconut, red chilly powder, jaggery, cilantro, salt, little water to a smooth batter.
5. Heat iron griddle on high flame until hot; reduce heat & pour a ladle full of dosa batter; swirl batter in circular motion with the back of ladle.
   
6. Drizzle few drops of oil all along the edges and cook on medium heat for a min or two; flip and cook the other side similarly.
7. Serve hot with onion chutney & coconut ~ peanut ~ mint Chutney, idly dosa podi or any other chutney of your choice.

Vella Dosa

Other names - Sweet dosa / Godumai vella dosa / Jaggery dosa

Prep Time: 15 min
Cooking Time: 15 min
Yields: 8 to 10
Serves: 4

Ingredients

1. Whole wheat flour / Aata - 1 cup
2. Rice flour - 1/4 cup
3. Thick jaggery extract - 3/4 cup
4. Cardamom powder - 1/4 tsp
5. Thick coconut milk - 1/2 cup
6. Water - approx 1.75 cups
7. Ghee - few tsp

Method

1. Combine all ingredients except ghee; ensure no lumps are formed.
2. The batter should be thick yet of pouring consistency.
3. Heat an iron griddle or dosa tawa, pour in a ladle full of batter exactly at the center; swirl batter gently in circular motion with the back of the ladle .
4. Drizzle a teaspoon of ghee and cook for 2 min in medium flame.
5. Once done, loosen the edges, flip & cook the other side for two min.
6. Repeat same method until all dosas are done; serve hot.