Dosa is the most popular dish of South Indian cuisine. With its incredible taste, this beloved dish of India is gaining popularity in other countries too.
Carrot Dosa
To make carrot dosa, grind soaked red chillies, chopped carrots into a paste and mix it with the normal dosa batter. Then heat tawa to make dosas and top it with some grated carrot.
Wheat Dosa This delicious dosa variety is prepared from wheat flour and rice flour. Prepare dosa batter by mixing wheat flour, rice flour, salt, chillies, curry leaves, cumin, and curd. Pour batter on hot non-stick tava and sprinkle oil towards the edges of dosa. Cook wheat dosa on both the sides. Serve hot with coconut chutney.
Curry Leaves Dosa
Prepare karuvepillai dosa if you love the taste and smell of curry leaves. Soak rice for 2-3 hours and drain the water completely. Grind rice to a fine paste with water and keep aside. Blend curry leaves, red chilli, salt, and tamarind into a fine paste using water. Mix rice and curry leaves’ paste. Add cumin powder and pepper powder to the batter. Add more water to get the desired consistency. Pour batter in a circular motion on a hot non-stick pan. Sprinkle oil on the edges while cooking dosa on medium heat. Cook dosa on both the sides. Serve hot with your favourite chutney.
Paneer Masala Dosa
Paneer Masala dosa is a favourite among many and very easy to make. Have some leftover paneer gravy? Make it into an interesting breakfast or dinner dish with paneer dosas! Stuff in some generous amount of panner subzi into the dos and enjoy!
Maida Dosa
Maida dosa is the only type of dosa that can be prepared instantly without soaking dal or rice. Mix all-purpose flour, rice flour, chopped onion, green chilli, curry leaves, cumin seeds and salt in a bowl. Add water to make a thin batter. Pour maida batter on a non-stick pan and spread evenly. Sprinkle oil on the edges of dosa. Flip dosa and cook on both the sides. Serve hot with coconut chutney or sambhar.
Rava Dosa
There is no fermentation required for preparing Rava dosa. Prepare thin batter from semolina, all-purpose flour, and rice flour. Add cumin seeds, asafoetida, cilantro, salt, and green chillies in the batter. Mix well and keep the batter aside for half an hour. Heat a non-stick pan on a medium flame and pour batter on it. Sprinkle oil on the edges of dosa and cook for 2 minutes. Flip rava dosa and cook for another minute. When dosa turns golden brown and crispy, remove from flame. Serve hot with green chutney.
Manchurian Dosa
Popular in Mumbai, first prepare the Manchurian in a pan. Then make plain dosa on hot tawa, add the manchurian and top it with some veggies. Cover it with a lid, until cooked and roll the dosa topping it with some cheese.
Pizza Dosa
Impress your guests with this lip-smacking dosa variety. Pour dosa batter on a non-stick tava and sprinkle some oil on it. Spread chutney and tomato sauce evenly on the dosa. Spread the toppings of pizza along with grated cheese on the dosa. Cover and cook until the cheese melts properly. Serve hot with coconut chutney.
Egg Dosa
Egg dosa is a great option for quick breakfast. There are many ways to make an egg dosa. You can either mix some of the batters with an egg, add onions and chilli and make the dosa. Or spread the batter on a hot tawa and break an egg in the centre and flip it to cook it properly. Or you can make scrambled eggs and stuff it inside the dosa.
Onion Rava Dosa
Mix the rice flour and rava with some water and mix until its a smooth batter. Add the asafoetida, cumin seeds and salt. Cover and leave it for a few hours to ferment. Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl and keep it aside. Sprikle the mixture after spreading the batter on a hot tawa. Serve with chutney and sambar.
Mysore Masala Dosa
Mysore masala dosa is famous across the country. This dosa, has a layer of special chutney applied to the surface of the dosa and then stuffed with potato masala. It is crisp, spicy and mouthwatering!
Cauliflower Dosa
Cauliflower dosa is a spicy and healthy dosa variety that will be surely liked by your kids. Cut cauliflower into small florets and wash them. Soak cauliflower florets in hot water with a pinch of salt and turmeric for 5-7 minutes. Drain the water and keep cauliflower florets aside. Heat oil in a pan and add fennel seeds. When seeds begin to crackle, add chopped onion and ginger-garlic paste. Add tomatoes and cook for some time. Then add cauliflower florets and cook for 2 minutes. Meanwhile, prepare a paste of coconut, red chillies, fennel seeds, coriander seeds, turmeric powder, and roasted chana dal. Add this paste to the cauliflower florets in the pan. Add water and salt. Garnish with fresh cilantro and keep aside. Cook dosa in a non-stick pan along with the stuffing of gobi masala. Serve hot.
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