Thursday, January 6, 2011

Dosa Platter

A very Happy & Prosperous New Year to you and your dear onesJ

Breakfast, the first meal of the day varies widely in different cultures around the world, but often includes carbohydrates such as cereals or rice, vegetables and protein. Nutrition experts have referred to breakfast as the most important meal of the day. People who skip breakfast are likely to have problem with concentration and weight.

One of the most popular breakfasts worldwide is the Dosa.


(1)  Paneer Butter Masala Dosa

Ingredients for Dosa Batter
·      Rice  1  cup
·      Urad dal ½ cup
·      Chana dal  ¼ cup
·      Methi 1 tsp
·      Salt to taste
·      Butter for frying

Method for Dosa Batter
·      Soak urad dal, methi and rice together for 4-5 hours
·      Grind to a fine paste mix  and keep it overnight
·      The next day add salt

Ingredients for Paneer filling
·      Paneer  cubes  ½ kg
·      Potato  ¼  kg
·      Onion  ½  kg
·      Green chilies 4
·      Garam masala powder 2 tsp
·      Curry leaves 2 stem
·      Red chilies   powder  2 tsp
·      Turmeric   powder  1 tsp
·      Oil 3 tbsp
·      Mustard seed 1tsp

Method for Paneer filling
·      Boil potatoes peel and cut into cubes and rub with salt and chilly powder and set aside.
·      Chop onions into length wise
·      Chop green chilies
·      Take a pan put oil and put mustard seeds  when the mustard seed crackles  add curry leaves  add
·      Chopped green chilies and sauté for a minute
·      Add onions fry till it’s transparent
·      Add potatoes & turmeric powder
·      And  Garam masala powder
·      Lastly add the Paneer cubes  mix well heat for a minute and keep aside

Green Chutney
·      5-6 green chilies
·      A small piece of ginger
·      1 bunch  coriander  leaves
·      ½ tsp jeera
·      1 date
·      ½ lime juice
·      Salt to taste

Method for chutney
·      Grind all these ingredients together and squeeze lemon juice.

Method  for preparing Paneer Butter Masala Dosa
·      Prepare regular dosa, when one side becomes brown and crisp, spread chutney all over.
·      Put 2tbs of Paneer masala filling on half the dosa put butter, fold over and serve hot.


(2)  Maida Dosa (Instant Dosa)
·      3 cup refined flour
·      3 green chillies
·      1 tsp salt
·      2 tsp spoon grated coconut
·      ½ tsp jeera
·      ½ tsp mustard seed
·      4 tsp ghee
·      1 stem of Curry leaves
·      Oil for frying

·      Sift  flour
·      Mince  green  chilies
·      Take a vessel, put 2 cups of water, salt, coconut, crushed green chillies and flour.  Make a smooth batter into thin pouring consistency
·      Take one small kadai, put ghee for seasoning, mustard seed , jeera and curry leaves
·      When the mustard seed crackle, add to the batter
·      Take a dosa pan spread oil and  prepare  thin dosa
·      Fry till it is done
·      Serve hot with chutney


(3)  Rava Dosa
·      ½ cup  maida (refined flour)
·      1 cup fine rava (semolina)
·      1 cup rice powder
·      A pinch of  soda bicarbonate
·      ½ tsp mustard seed
·      ½ tsp jeera
·      8-10 green chilies
·      A small bunch of coriander leaves
·      2 stem of curry leaves
·      Ghee
·      Salt to taste

·      Sift   flour and add 1 cup water and soda bi- carbonate
·      Make a fine paste and keep for 5-6 hrs.
·      Add rava and rice powder. Make a paste in about 4 cups of water.
·      Add salt and flour mix.
·      The consistency should be thin batter.
·      Garnish with mustard seed, jeera and curry leaves in ghee.
·      Spread the dosa batter on the dosa pan and fold it.


(4)  Urud Dosa mixed with Maida
·      1 cup  urad  dal
·      2 cups  refined  flour
·      Oil for frying
·      Salt to taste

·      Soak Urad dal in water for 2 hours
·      Remove and wash
·      Grind into a fine paste, beat in hand and keep it overnight
·      On the next day Sift flour  and add to this batter
·      Add salt to taste
·      You can fry it either thin or thick
·      Serve hot with chutney


(5)  Urud Dosa mixed with Moong Dal (Instant Dosa)

·      1cup  urad  dal
·      1 cup  Moong dal
·      4 green chillies
·      A small piece of ginger
·      Salt to taste
·      Oil for frying

·      Soak the urad and gram dal together for 2-3 hours.
·      Wash and drain and grind into a fine paste
·      Add crushed green chilly and ginger and mix well
·      Add salt to the batter
·      Fry it in a dosa pan


(6)  Moong Dal Dosa

·      2 cups Moong dal
·      5 green chili
·      4 small onions
·      1 bunch coriander leaves
·      Salt to taste

·      Soak dal for 2 hours and grind into a fine paste.
·      Add green chilly while grinding
·      Chop onion  (slightly fry in a little oil) and mince coriander leaves and add to the batter
·      Prepare an instant dosa serve with ginger chutney


(7)  Dosa with Jeera Flouring (Pejje Polo)


·      1 cup Urad dal
·      2 cup raw rice
·      tsp  jeera
·      Salt to taste
·      Oil for frying

·      Soak rice and Urad dal for 2 hours
·      Grind into a fine paste
·      When it is nearly done, add jeera
·      Keep it over night
·      While preparing dosa add salt to taste
·      Fry both sides


(8)  Uttapa
·      1 cup Urad  dal
·      2 cups raw rice
·      4 green chilies
·      3 onions
·      A small piece ginger
·      A small bunch coriander leaves

·      Soak rice and urad dal  separately  for about 2-3 hours.
·      At first, grind Urud dal and the rice alternatively
·      Mix the mixture,  add salt and keep it over night
·      The next day chop onions, mince green chilly, ginger and the coriander leaves mix together and keep aside
·      Heat a dosa pan pour the batter and sprinkle with onion mix cover the lid for sometime till it is done
·      Serve hot with tomato chutney


·      Add 2tbs of left over rice while grinding to make the dosa very fluffy and soft.
·      It is always better to avoid adding salt to the dough over night, so the dough can be used for 2days more if you refrigerator it.
·      In the cold places the dosa mix can be kept inside the oven or microwave, before doing that slightly warm the Oven and place it overnight.
·      if the batter becomes thin add 2tbs of maida
·      Chana dal (gram dal) makes the dosa very crisp.