RAVA DOSA

Ingredients:

• Bombay Rava/Sooji/Semolina - 1 cup
• Rice flour (Vari pindi) - 1 cup
• All-purpose flour (Maida) - 1/2 cup
• Green chillies (finely chopped) - 2
• Onions (finely chopped) - 2
• Carrot (Grated) - 1
• Ginger (finely chopped) - 2 tbsp
• Cumin seeds (jeera) - 1 tbsp
• Salt - to taste
• Pepper powder - 1 pinch
• Salt - to taste

Method:

• Mix all the above ingredients except onions and carrot. 
• Add water or buttermilk and make very thin batter.
• Make sure there are no lumps at all in the dosa batter.
• Now heat a non-stick tava (Pan,griddle) and pour 1 tsp of oil.
• Sprinkle some chopped onions on tava then sprinkle dosa batter with hand or pour a ladle full of the batter onto a tava.
• Now sprinkle grated carrot and 1 tsp of oil around the dosa.
• Fry till it turns golden brown.
• Serve Rava dosa with coconut chutney.

CONE DOSA

Ingredients:

• Rice - 2 cups
• Urad dal/Minapa pappu - 1 cup
• Chana dal - 1/4 cup
• Fenugreek seeds/Methi/Menthulu - 1 tbsp
• Salt - to taste
• Water - as required

Preparation:

• Take a bowl add rice, urad dal, chana dal, fenugreek seeds, Wash and soak for 5-6 hrs or over night.
• After soaking blend it into a fine paste adding enough water and keep it for ferment over night.
• Next day add salt and mix well.
• And your dosa batter is ready to make dosa.

Method:

• Heat a non-stick tawa/griddle and grease it with a teaspoon of oil. 
• Take spoonful of dosa batter and spread it quickly on tawa/griddle in circular motion using the bottem part of the spoon.
• Pour few drops of oil all over the dosa and also at the edges.
• It is almost cooked on one side, make a slit from the center and flip the dosa and cook for one more minute or cook till crisp.
• When it is ready, just roll it from the slit and make a cone.
• Cone dosa serve with coconut chutney .

MYSORE MASALA DOSA

Ingredients for Dosa batter:

• Rice - 2 cups
• Urad dal/Minapa pappu - 1 cup
• Chana dal - 1/4 cup
• Fenugreek seeds/Methi/Menthulu - 1 tbsp
• Salt - to taste
• Water - as needed

Method:

• Take a bowl add rice, urad dal, chana dal, fenugreek seeds, Wash and soak for 5-6 hrs or over night.
• After soaking blend it into a fine paste adding enough water and keep it for ferment over night.
• Next day add salt and mix well.
• And your dosa batter is ready to make dosa.

Ingredients for Red chutney:

• Onion (finely chopped) - 1 (Big)
• Tomato (Chopped)  - 1
• Garlic - 4-5 
• Ginger (chopped) - 1 tbsp
• Oil - 1 tbsp
• Salt - totaste

Method:

• Heat 1 tbsp oil in a pan add garlic, ginger and chopped onions. Saute them well.
• Add chopped tomato and cook it well. 
• Now add salt to taste.
• Let it cool for a bit and grind it.
• Red chutney is ready.

Ingredients for Potato stuffing:

• Potato (Boiled, peeled & mashed) - 2
• Onions (Chopped) - 1 (Big)
• Green chilli (Finely chopped) - 1
• Mustard seeds (Aavalu) - 1/2 tsp
• Curry leaves - few
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Water - 1/4 cup

Method:

• Heat oil in a pan add mustard seeds (Aavalu).
• When they start spluttering add turmeric powder, green chillies, curry leaves and chopped onions.
• Fry until the onions turn transparent.
• Now add mashed potatoes and salt. Add 1/4th cup of water to it. 
• Cook for 2 minutes(till the water gets absorbed) and remove from the flame.

Preparation of Mysore Masala Dosa:

• Heat a non-stick tawa/griddle and grease it with a teaspoon of oil. 
• Take spoonful of dosa batter and spread it quickly on tawa/griddle in circular motion using the bottem part of the spoon as shown in figure below.

• And Spread a spoonful of Red chutney on the Dosa.

• Keep a big spoon of Potato stuffing in the middle of the Dosa.

• Fold the Dosa and serve hot with Coconut chutney.

PLAIN DOSA/MINAPA DOSA

Ingredients:

• Urad dal/Minapa pappu/Black gram - 1 cup
• Raw rice - 2 cups
• Fenugreek seeds/Methi/Menthulu - 1tbsp
• Poha/Puffed rice/Rice flakes/Atukulu/Avalakki - 2tbsp

Method:

• Rinse all the above ingredients and soak them in water about 4-5 hrs.
• Blend the soaked ingredients with enough water to a very smooth paste; But keep in mind not to add too much water and make the batter running.
• Pour into large bowl and add salt. Close the lid and allow batter to ferment in a warm place for about 8-10 hrs.
• Heat a flat tawa/pan on medium flame & sprinkle 1/2tsp of oil and pour a ladle full of batter at the centre; With the back of the ladle, spread the batter thinly in a fast circular motion.
• Pour few drops of oil all over the dosa and also at the edges.
• Cook on medium flame until it turns golden color.
• Remove from tawa and serve immediately with coconut chutney and sambar.

COOKED (BOILED) RICE DOSA

Ingredients (for batter):

• Cooked (boiled) rice - 1 cup
• Rice flour - 1/2 cup
• Tomato - 3
• Green chillies - 2
• Salt - to taste

Ingredients (for topping):

• Onions (finely chopped) - 2
• Ginger (finely chopped) - 2 tbsp
• Cumin seeds (jeera) - 1 tbsp

Method:

• In a blender or mixi add cooked rice and make a smooth paste. Add a little bit water only while mashing.
• Make the tomatoes & green chillies mashed in a blender.
• In a large bowl add rice mash, tomato mash, rice flour & salt. Mix it well.
• Add enough water so that it comes as dosa mix (batter). 
• Now heat a non-stick tawa (Pan,griddle) and pour 1 tsp of oil.
• Then pour a ladle full of the batter onto a tawa.
• Now sprinkle the toppings and pour 1 tsp of oil around it.
• Fry on both sides till it turns golden brown.
• Serve dosa with coconut chutney.

INSTANT DOSA

Ingredients:

• Plain flour (maida) - 1 cup
• Rice flour - 2 1/2 cups
• Besan flour (chickpeas flour) - 1 tsp (optional)
• Salt - to taste
• Green chillies - 3 (finely chopped)
• Onion - 1 (chopped)
• Curry leaves - 5-6 (chopped)

Method:

• Mix everything above to a fine battter by adding enough water.
• Allow to stay for few minuites.
• Heat a non stick griddle with oil, pour a large spoon of dosa batter over it.
• serve instant dosa with chutney or sambar.

PAPER DOSA

Ingredients: 

• Urad dal - 1 cup
• Rice - 3 cups
• Fenugreek seeds - 1 teaspoon

Method: 

• Soak urad dal and rice separately for 5 - 6 hours.
• Finely mix together and grind in to a smooth batter by adding enough water.
• Add salt and keep lid let it ferment for 10 - 12 hours.
• Then mix it well .
• Now heat a non stick tawa and spread 1 tsp of oil.
• Then make dosa very thin with starting from the centre.
• We get very crispy dosa.
• Serve dosa with chutney or sambar.