Tomato Onion Dosa

Tomato Onion Dosa gives tanginess and flavor to Dosa. It is prepared by adding Onion and Tomato on top of dosa with little spices added to the batter. 

Learn how to prepare Tomato Onion Dosa.

Ingredients

1. Dosa Batter - 1 cup
2. Salt as per taste
3. Tomato - 1 Big ((finely chopped)
4. Onion - 1 Medium (finely chopped)
5. Green Chili Paste - 1/4 Tsp 
6. Ginger Garlic paste - 1/4 Tsp
7. Garam Masala Powder - 1/4 Tsp
8. Coriander Leaves - 1 Tbsp
9. Cooking Oil

Directions

1. First we need about a cup of dosa batter. Watch my video on how to prepare dosa batter.  https://youtu.be/VdMGy6rZSaE 
2. Add a little bit of salt to the batter, 1/4 teaspoon of ginger garlic paste, 1/4 teaspoon of green chili paste.
3. Mix them well and keep it aside.
4. Let us prepare Tomato Onion dosa.
5. When the pan is hot enough, grease it with cooking oil using a half cut onion.
6. Spread the batter across the pan in a circular motion. 
7. Don’t spread the batter too thin. We need some batter to stick the tomatoes and onions.
8. Cook the dosa on low flame.
9. Add finely chopped onion, finely chopped tomatoes, sprinkle little bit of garam masala powder and add some finely chopped coriander leaves.
10. Pour some cooking oil evenly across the dosa.
11. Pat them a little bit to make them stick to the dosa.
12. Cook it on a low flame until you see golden brown color on the other side.
13. Flip the dosa and cook it for a minute.

Tomato Onion Dosa is ready to be served. Serve it hot with coconut chutney.

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Onion Dosa / Onion Uttapam

One of easiest and flavorful dosa to prepare is Onion Dosa / Onion Uttapam.  It is prepared by adding Onion on top of dosa. 

Learn how to prepare Onion Dosa / Onion Uttapam.

Ingredients

1. Dosa Batter - 1 Cup (for 2 Dosas)
2. Salt as per taste
3. Sugar - 1/4 Tsp
4. Onion - 1 (Finely Chopped)
5. Cooking Oil - 2 Tsp
6. Green Chili - 1 (Finely Chopped)
7. Coriander Leaves - Few (Finely Chopped)

Directions

1. First we need about a cup of dosa batter.
2. Watch my video on how to prepare dosa batter. https://youtu.be/VdMGy6rZSaE 
3. Add a little bit of salt to the batter.
4. Add 1/4 Tsp of sugar and it is optional.
5. Mix them well and keep it aside.
6. Let us prepare Masala dosa. 
7. Heat the pan before spreading the dosa.
8. When the pan is hot enough, grease it with cooking oil using a half cut onion.
9. Spread the batter across the pan in a circular motion. 
10. Cook it for a minute.
11. Don’t spread the batter too thin. We need some batter to stick the finely chopped onions.
12. Sprinkle finely chopped onion, finely chopped green chilies and few finely chopped coriander leaves.
13. Pat them a little bit to make them stick to the dosa.
14. Cook it on a medium flame for few seconds until you see golden brown spots on the other side.
15. Pour some cooking oil evenly across the dosa.
16. Flip the dosa when the onions turns light brown in color.

Onion dosa / Uttapam is ready to be served. Serve it hot with coconut chutney, and Saagu.

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Masala Dosa

Masala Dosa is a popular crispy South Indian Dosa which became very popular with the rise of Udupi restaurants which serve the best varieties of dosas. Masala dosa is prepared using the same dosa and idly batter.

There is another version of masala dosa called “Mysore Masala Dosa” served in restaurants of Bangalore and Mysore. It is almost similar to regular masala dosa.

A regular masala dosa is made by applying red chutney on top of the dosa and stuffing it with lightly cooked potatoes.

Ingredients

1. Dosa Batter - 1 cup (for 2 Dosas)
2. Salt as per taste
3. Sugar - 1/4 Tsp (optional)
4. Potato Masala - 1/2 cup
5. Cooking oil - 1 Tsp

Directions

1. First we need about a cup of dosa batter.
2. Watch my video on how to prepare dosa batter.  https://youtu.be/VdMGy6rZSaE 
3. Add a little bit of salt to the batter.
4. Add 1/4 Tsp of sugar and it is optional.
5. Mix them well and keep it aside.
6. Let us prepare Masala dosa. 
7. Heat the pan before spreading the dosa.
8. When the pan is hot enough, grease it with cooking oil using a half cut onion.
9. Lift the pan up, just a little away from the stove and spread the batter across the pan either thin or thick in a circular  motion.
10. Place the pan back on top of the stove.
11. Cook it on a medium flame for few seconds.
12. Pour some cooking oil evenly across the dosa.
13. Lightly apply the red chili chutney on top of the dosa. Watch my video on how to prepare red chutney for masala dosa. https://youtu.be/22Nb3ry8wVA 
14. When you start seeing little brown crispy patches, add potato masala into center of the dosa. Watch my video on how to prepare potato masala for dosas. https://youtu.be/1OmPy6OqanA 
15. If you see crispy brown patches on the other side then the masala dosa is ready.
16. Switch off the flame.
17. Flip / roll the dosa half way or the way you like.

Masala Dosa is ready to be served. You can serve it with coconut chutney and sambar.

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Red Chutney for Masala Dosa

Red Chutney for Masala Dosa is a paste that is applied on top of a dosa to prepare the masala dosa. It is one of the main ingredients which gives the spicy flavor to a regular dosa. 

Learn how to make red chutney for masala dosa.

Ingredients

1. Roasted Bengal Gram - 1/4 Cup
2. Kashmiri Dry Red Chili - 6
3. Ginger - (Chopped) 1/2 inch
4. Garlic Cloves - 4 to 5
5. Lemon Juice - 1 Tsp
6. Salt as per taste
7. Water

Directions

1. Let us prepare the red chutney.
2. In a blender, add 1/4 cup of Bengal gram, 6 dry red chilies, 1/2 inch of chopped ginger, 4 to 5 garlic cloves, 1 Tsp of lemon juice, a little bit of salt and little bit of water.
3. Blend these ingredients into a nice paste.
4. The red chili chutney is ready to be used with masala dosa.

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Crispy Plain Dosa

Learn how to make crispy plain dosa.

Ingredients

1. Dosa Batter - 1 cup
2. Cooking Oil / Ghee / Butter as needed
3. Bengal Gram Flour - 1 tablespoon
4. Sugar - 1/4 teaspoon (optional)
5. Salt as per taste

Directions

1. I already have dosa and idly batter ready for this recipe. 
2. To learn how to make dosa and idly batter, please check my below video. https://www.youtube.com/edit?o=U&video_id=VdMGy6rZSaE
3. To the batter, add 1 tablespoon of Bengal gram flour as it gives nice brown color and crispiness to your dosa. 
4. Add salt as per taste, add 1/4 teaspoon of sugar. Sugar gives nice taste and color to your dosa. It is optional anyway.
5. Mix them well and the batter is ready to prepare the dosa.
6. Heat the pan before spreading the dosa,
7. When the pan hot enough, grease the pan with cooking oil using a half cut onion.
8. Lift the pan up, just a little away from the stove. 
9. Pour the batter on the pan and spread it across the pan as thin as possible in a circular motion.
10. Place the pan back on top of the stove. 
11. Pour a tablespoon of cooking oil across the batter. 
12. Cook it on a little high flame until the dosa becomes little crispy
13. When the dosa looks crispy and brown in color, starting folding the dosa from a side.
14. Transfer it to a serving plate and serve it with chutney.

Crispy plain dosa is ready to be served.

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Dosa and Idly Batter

Learn how to make soft, spongy and perfect batter for dosa and Idly.  This batter can be used for Uttapam and other type of batter recipes as well.

Ingredients

1. Idly Rice - 2 cups (or just any rice)
2. Urad Dal (Black Gram, split) - 1 cup
3. Poha (thick) {Flattened Rice} - 1/2 cup
4. Fenugreek Seeds - 1/2 teaspoon
5. Salt as per taste

Directions

1. Take 2 cups of Idli rice or just any rice, 1 cup of split black gram (urad dal), 1/2 cup of thick poha (flattened rice), 1/2 teaspoon fenugreek seeds and poha gives crispiness to your dosa.
2. Pour idly rice in a bigger bowl.
3. Pour split black gram, poha and fenugreek seeds in a smaller bowl.
4. Add water to both the bowls.
5. Wash and strain them. 
6. Add water to both bowls again.
7. Soak them for at least 4 to 5 hours.
8. After 5 hours, the rice and black gram doubles in size and becomes soft too.
9. Strain the ingredients in both the bowls. 
10. You can now blend these ingredients. 
11. Add the soaked rice into a mixing jar. Add water little by little. Don’t add more water in one go.
12. Blend them into a nice and thick batter.
13. Transfer the batter into a bowl.
14. Blend the remaining rice.
15. Put the soaked black gram, poha, fenugreek seeds into the same jar.
16. Add water.
17. Blend them to a nice and thick batter.
18. Pour the batter into the same bowl which has the idly batter.
19. Mix them well. Make sure the rice and idly batter get mixed well.
20. Cover the batter for about 10 to 12 hours and allow it to ferment.
21. After 12 hours, the batter would be puffed up.
22. Add salt as needed and mix them well.

The Dosa and Idly batter is ready to prepare Dosa, Idly, Uttapam!!! 

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Potato Masala for Dosa and Idli

South Indian style potato masala made with boiled potatoes with mild and flavorful gravy. It is served with Dosa, Poori, Chapathi, etc….

Learn how to make Potato Masala.

Ingredients

1. Potato (boiled, peeled and smashed) - 4 medium
2. Coking Oil - 2 tablespoon
3. Mustard Seeds - 1/4 teaspoon
4. Cumin Seeds - 1/4 teaspoon
5. Bengal Gram spilt - 1 tablespoon
6. Asafetida - a pinch 
7. Onions (finely sliced) - 2 medium
8. Curry Leaves - 1 springs
9. Green Chilies (chopped) - 4 to 5
10. Turmeric Powder - 1/2 teaspoon
11. Lemon Juice - 1 teaspoon
12. Coriander Leaves (finely chopped) - 1 tablespoon
13. Salt as per taste

Directions

1. In a pan, add 2 tablespoons of cooking oil.
2. When the cooking oil is hot enough, add 1/4 tsp of mustard seeds.
3. When they start to crackle, add1/4 teaspoon of cumin seeds, a pinch of hing (asafetida), and 1 tablespoon of split Bengal gram.
4. Fry them on a low flame until Bengal gram becomes golden brown in color.
5. Add 2 sliced onions and sauté them for few seconds.
6. Add 1/2 tsp of turmeric powder and mix them well.
7. Sauté them until the onion are lightly soft.
8. Add 1a sprig of curry leaves, 4 green chillies (finely chopped) and mix them well.
9. Add salt as per taste and mix well.
10. Add 4 boiled, peeled and smashed potatoes.
11. Mix them well.
12. If required, add little water to make this as a curry. I’ll keep this dry.
13. Cook for a minute and switch off the flame.
14. Add 1 tablespoon of coriander leaves and 1 teaspoon of lemon juice.
15. Mix them well.

Potato masala is ready!!!!!

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Coconut Chutney | Chutney for Dosa & Idly

Learn how to make Coconut Chutney.

Ingredients

For Chutney

1. Grated coconut - 1/2 cup
2. Roasted Gram Dal - 1/2 cup
3. Green Chilies - 4
4. Tamarind - 2 Small Pieces
5. Coriander Leaves - Few
6. Garlic Cloves - 5
7. Salt as per taste

For Tempering

1. Cooking Oil - 2 teaspoon
2. Mustard Seeds - 1/4 teaspoon
3. Curry Leaves - 1 sprig
4. Urad Dal - 1 teaspoon
5. Hing (Asafetida) - A pinch

Directions

1. In a mixer jar, add 1/2 cup of grated coconut, 1/2 cup roasted gram dal, 4 green chilies, two small pieces of tamarind, few coriander leaves, 5 garlic cloves, and lastly salt as per taste.
2. Add little water.
3. Blend the ingredients into a nice paste.
4. When  the coconut chutney is ready, transfer it into a bowl.
5. Add some water, if required and mix it well.
6. To season the chutney,  add 2 teaspoons of cooking oil in a pan.
7. When the cooking oil is hot enough, add 1/4 teaspoon of mustard seeds and allow them to crackle.
8. Now add a pinch of hing (asafetida), 1 teaspoon of urad dal and few curry leaves.
9. Sauté them few seconds
10. Switch off the flame and allow it to cool down.
11. Add the chutney into a bowl and mix it well.

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Coconut chutney is ready to serve and it can be served with recipes such as dosa, idly, parathas, chapatti, roti and etc…

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Veg Gravy / Veg Curry / Vegetable Kurma

Vegetable curry also called vegetable gravy or kurma is a combination of vegetables you like with some added spices. You can mix and match the vegetables for your liking.

Ingredients

1. Potatoes (finely chopped) - 1/2 cup 
2. Carrot (finely chopped) - 1/2 cup 
3. Beans (finely chopped) - 1/2 cup 
4. Green Peas - 1/2 cup 
5. Paneer (finely chopped) - 1/2 cup 
6. Cooking Oil - 2 tablespoon 
7. Cumin Seeds - 1/2 teaspoon 
8. Onion (sliced) - 2 
9. Curry Leaves - 2 sprigs 
10. Green Chili (half-slit) - 2 
11. Ginger Garlic Paste - 1 tablespoon 
12. Tomato (finely chopped) - 2 small 
13. Coconut (grated) - 1/2 cup 
14. Poppy Seeds - 1 teaspoon 
15. Cashew Nuts (soaked for 30 minutes) - 8 to 10 
16. Coriander Powder - 1 teaspoon 
17. Turmeric Powder - 1/2 teaspoon 
18. Red Chili Powder - 2 teaspoon 
19. Garam Masala Powder - 1/4 teaspoon 
20. Coriander Leaves (finely chopped) - for garnishing 
21. Salt to taste 
22. Water as required

Direction/Method

1. In a pan, add some water for boiling the vegetables. 
2. When the water is hot enough, add 1/2 cup of finely chopped potatoes, 1/2 cup of finely chopped carrot, 1/2 cup of finely chopped beans, and 1/2 cup of green peas. 
3. Cook them for 10 to 15 minutes. 
4. In the mean time, prepare the gravy by using another pan and heat it for some time. 
5. Pour 2 tablespoons of cooking oil. 
6. When the oil is hot enough, add 1/2 teaspoon of cumin seeds. 
7. When they start to crackle, add 2 sliced onions, some curry leaves and 2 green chilies slit into half. 
8. Sauté them for a minute. 
9. Add 1 tablespoon of ginger garlic paste and sauté them until the raw smell is gone. 
10. Add 2 finely chopped tomatoes and mix it well. 
11. Close the lid and cook until the tomatoes become soft. 
12. In the mean time, make the paste for this curry. 
13. In a mixer jar, add 1/2 cup of grated coconut, 1 teaspoon of poppy seeds, 8 to 10 soaked cashew nuts and some water. 
14. Grind them to make a thick paste. 
15. This paste gives a nice taste to the gravy. Transfer it to a bowl and keep it aside. 
16. Back to the vegetables, if they are cooked well, switch off the flame and stain them using a strainer. 
17. Keep them aside. 
18. Back to the gravy, when the tomatoes are well cooked, add 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 2 teaspoons of red chili powder. 
19. Sauté them until the raw smell of spices are gone. 
20. Add my cooked vegetables and mix them well. 
21. Add 1 cup of water and salt to taste, mix them well. Adjust the consistency of the gravy by adding some more water to it, if required. 
22. Close the lid and cook for 2 minutes. 
23. Open the lid and mix it well. 
24. Add the prepared paste and 1/2 cup of finely chopped paneer 
25. Mix it well. 
26. Close the lid and cook it for a minute or two until the oil separates out from the gravy. 
27. Open the lid and mix it well. 
28. Lastly, add 1/4 teaspoon of garam masala powder and chopped coriander leaves. 
29. Mix it well. 

Vegetables gravy or curry is ready to be served with kulcha, naan, parathas, chapattis or ghee rice or just plain rice.

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