Pullattu Recipe / Curd Dosa / Andhra Pullattu Recipe / Perugu Dosa Recipe - Dosa Recipes

Pullattu

Ingredients

Sona masoori rice - 2 cups

Methi Seeds - 1 tsp

Curd - 1 cup

Water as needed to dilute the curd

Cooking soda - 1/4 tsp

Salt to taste

Method

Wash and soak rice and methi seeds together in curd, add water as needed for overnight.

Next day grind the rice along with curd to a smooth semi thick batter add salt mix and ferment it for another 8 hours or overnight.

Next day add water to dilute the batter if needed, just before making dosa mix the cooking soda.

Heat a dosa pan grease with some oil pour a ladle of the batter, do not spread like dosa and thickness should look like uthappam.

Pour oil around the dosa cover with a lid and cook , do not turn the dosa. For variation you can sprinkle some cumin seeds, chopped coriander leaves, onion and green chillies on top.

Enjoy hot with chutney or sambar.

For more interesting dosa recipes click HERE.

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Kunji Kalathappam Recipe / Malabar Special Kunji Kalathappam / Kunhi Kalthappam Recipe / Malabar Tea Time or Breakfast Recipe

Kunji Kalattappam

Ingredients

Jeeragasamba rice - 1/2 cup

Sona mosoori rice - 1/2 cup

Sugar - 1/4 cup

Pinch of salt 

Cardamom powder - a generous pinch

Coconut oil - as needed for shallow frying

Method

Soak both the rice together for 4 hours, drain the water and add it into a mixi jar pour very little water and grind to a smooth batter. Add sugar and cardamom powder and grind till combined.

Do not add too much water to grind when sugar is added the batter will become thin. So be very careful when grinding. The batter should be in between Idli and dosa batter.

Transfer to a bowl cover and rest for 1 hour, heat coconut oil in a kadai when hot pour a ladle of batter in the middle. This appam is cooked only one side and do not flip. Using a spoon pour hot oil on top of the appam continuously to cook on top.

When the bottom is slight brown remove from the oil. This appam will be brown at the bottom and white on the top.

Enjoy this Kunji kalattappam with Pandam.

Pandam Recipe

Ingredients

Cooked channa dal - 2 tbsp

( Add salt and cook the channa dal till they hold shape, do not cook till mashed)

Grated coconut - 3/4 cup

Sugar - 1/4 cup

Cardamom powder - a generous pinch

Method

Powder 3 tbsp of water in a pan add sugar mix till dissolved and slightly sticky.

Add the coconut, channa dal and cardamom powder and mix well till combined and water has evaporated, switch off the stove.

Enjoy this with Kunji Kalattappam.

Note:

a) Usually this recipe is made with Ponni boiled rice and Jeeragasamba rice.

b) Do not add too much water while grinding the batter, once sugar is added the water will ooze out.

c) Some add fennel seeds, cumin seeds and chopped cashew nuts for extra taste.

d) Some use thin coconut milk for grinding instead of water.

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Set Dosa Recipe / Sponge Dosa Recipe / Karnataka Style Set Dosa Recipe - Dosa Recipes

Set Dosa

Ingredients

Idly rice - 2 cups

Urad dal - 1/2 cup

Aval / Poha -1/2 cup

Methi seeds-1/2 tsp

Salt to taste

Oil-to make dosas

Method

Wash and soak rice, urad dal and methi together & aval separately for 3 hrs.

Grind everything to a smooth semi thick batter add salt , mix well.

Transfer the batter into a wide bowl cover with a lid and let it ferment overnight.

Next day beat the batter once and add water if needed to get the right consistency.

Heat a tawa pour a ladle of batter and spread slightly, they should be thick like Uttapams or pancakes and not thin like dosa.

Pour oil around and cover with a lid, in low flame cook till the top is cooked and bottom is light brown.

Do not flip remove from the tawa and enjoy with any side dish of your choice.

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Red Coconut Chutney For Idli and Dosa / Red Coconut Chutney / Kerala Style Coconut Chutney - Chutney Recipe

Kerala Red Coconut Chutney

Ingredients ground to a smooth paste

Grated coconut - 1/4 cup
Red chilly powder - 3/4 cup
Kashmiri chilly powder - 1/4 tsp
Salt to taste
Small onion - 2
Ginger a very small piece
Curry leaves - 5
Tamarind - a small piece

Tempering

Coconut oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Curry leaves few
Chopped onions - 1 tsp

Method

Take a mixi jar add all the above mentioned ingredients add some water and grind to a smooth paste.

Heat oil in a pan and temper it with above ingredients. Once the onions are light brown pour the ground chutney.

Mix well till raw smell disappears, do not boil the chutney.

Switch off the stove and enjoy with Idli or Dosa.

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Moongil Arisi Idli Recipe / Bamboo Rice Idli Recipe - Healthy Idli Recipes

Moongil Arisi Idli

Ingredients

Bamboo rice / Moongil Arisi - 1 cup

Idli rice - 1 cup

Urad dal with skin - 1/2 cup

Thick poha / Aval - 1/2 cup

Methi seeds / Fenugreek seeds - 1/2 tsp

Salt to taste

Method

Wash and soak bamboo rice in water for 8 hours. Soak urad dal and methi together for 8 hours. If using urad dal without skin then soak for 3 hours.

Wash and soak idli rice and aval together for 4 hours.

Using a wet grinder grind the idli rice and bamboo rice to a thick smooth batter , transfer into a bowl.

Grind urad dal and methi to a fluffy thick batter.

Pour both the batters add needed salt into a bowl and mix well till combined, cover and keep it for 8 hours or overnight to ferment.

Next day beat the batter once if the batter is very thing add some water to get the right consistency.

Grease idli plates with oil and pour a ladle of batter and steam till cooked.

Enjoy with chutney or sambar.

With the same above batter you can make Dosa and Uttapam

Moongil Arisi Uttapam

Moongil Arisi Dosa

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Mappillai Samba Dosa Recipe / Mappillai Samba Arisi Dosa / The Bridegroom’s Samba Rice Dosa - Dosa Recipes

Mappillai Samba Dosa

Ingredients

Mappillai samba rice-2 cups

Urad dal - 1/2 cup

Methi / fenugreek seeds-1/2 tsp

Salt to taste

Oil-to make dosa.

Method

Wash & soak rice for 8 hours or overnight and urad dal and methi together for 3 hours.

Grind the rice to a smooth thick batter and transfer into a bowl. Grind urad dal to a smooth fluffy thick batter. Add salt and mix both the batters till combined. Cover and rest to ferment over night or for 8 hours.

Next day if the batter is very thick add some water & dilute.

Heat a tawa pour a ladle of batter, spread it to a thin circle, pour oil around the dosa and cook till crisp & light brown on all sides. Flip the other side and cook.

Serve with chutney or Idli Podi.

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Azhagar Kovil Dosai / Azhagar Kovil Dosai Recipe / Azhagar Dosai Recipe / Alagar Kovil Dosai / Black Urad Dal Dosa Recipe

Azhagar Kovil Dosa 

Ingredients

Raw rice / Sona Masoori rice - 2 cups

Whole black urad dal with skin - 1 cup

Salt to taste

Crushed black pepper - 1 tbsp

Crushed Jeera - 1 tbsp

Chukku powder / Dry ginger powder - 1 tsp

Hing - 1/2 tsp

Ghee as needed to cook dosa

( I mixed ghee and oil together and used)

Method

Wash and soak urad dal overnight and sona masoori for 3 hours. 

Using a wet grinder or blender grind urad dal till fluffy thick batter transfer to a bowl.

Add rice and grind to a smooth thick batter by adding water little by little.

Add salt and mix both the batters together well, cover and rest it for 4 to 5 hours.

Add the chukku, pepper, cumin , hing to the fermented batter and mix well.

Usually this dosa is shallow fried but today iam cooking them little thick like uthappam.

Heat a tawa spread some ghee/oil and pour a ladle of batter and spread slightly, do not make it thin.

Pour some ghee around and cook till crisp and light brown on all sides.

Enjoy with coconut chutney.

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Ghee Roast Dosa Recipe / Tuppa Dosa Recipe / Bisi Bisi Tuppa Dosa / Thuppa Dosa / Ney Dosa - Dosa Recipes

Tuppa Dosa

Ingredients

Idli rice - 2 cups

Urad dal - 1 cup

White Sago / Sabudana - 1/4 cup

Thick Poha - 1/2 cup

Channa dal - 3 tbsp

Methi seeds - 1 tsp

Salt to taste

Other ingredients

Potato Masala as needed

Red chutney as needed

Ghee to cook the dosa as needed

Ghee Dosa

Method

Wash and soak all the ingredients for 4 to 5 hours in fresh water.

Using a mixi or wet grinder grind all the ingredients to a smooth thick batter, add salt mix well and let it ferment overnight or minimum 8 hours.

Next day dilute the batter if too thick, heat a tawa pour a ladle of batter and spread thin cover with a lid for a minute and cook till the batter is slightly cooked on top.

Remove the lid and spread the red chutney evenly on top and place some potato masala, pour ghee generously around and in the middle and cook till crisp.

Remove and serve hot.

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Red Chutney For Mysore Masala Dosa / Red Chutney Recipe / Red Chutney For Dosa - Chutney Recipes

Red chutney

Ingredients

Byadagi red chilly / Kashmiri red chilly - 6

( soaked in warm water to soften)

Roasted gram dal / Pottukadalai - 1 tbsp

Chopped onion - a handful

Garlic - 1

Tamarind - a very tiny piece

( soaked in warm water to soften)

Jeera - 1/2 tsp

Salt to taste

Method

Add all the ingredients into a mixi jar and grind to a semi thick smooth paste. Do not add too much water while grinding.

Store it in fridge for 2 to 3 days.

Use this chutney to spread it while making masala dosa.

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Uzhunnappam Recipe / Uzhunnu Appam Recipe / Instant Dosa With Urad Dal - A Kerala Breakfast Recipe

Uzhunnappam

Ingredients

Idli rice - 1 cup

Urad dal - 3/4 cup

Salt to taste

Oil to cook dosa as needed

Ingredients ground to a coarse mixture

Coconut - 1 cup

Onions - a handful

Jeera - 1 tsp

Curry leaves - few 

( grind to a coarse mixture without adding any water, do not grind to a paste )

Method

Wash and soak rice and urad dal separately for 5 to 6 hours. Grind rice to a semi smooth thick batter and transfer to a bowl. In the same mixi jar add the urad dal and grind to a thick coarse mixture.

 Do not add too much water and grind to a smooth paste the urad dal broken pieces must be seen.

Now add the ground urad dal and coconut mixture into the ground rice batter add salt and mix well till combined. Make sure your batter is thick.

Do not add too much water the batter must be thick.

Heat a tawa pour a teaspoon of oil add a ladle of batter and spread. The thickness must be little thinner than an uttapam. Pour oil around the dosa cover with a lid and cook.

Turn the dosa and cook the other side too till light brown.

Enjoy hot with any spicy chutney of your choice.

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Ragi Rava Dosa Recipe / Finger Millet Sooji Dosa Recipe / Instant Ragi Rava Dosa / Ragi Rava Roast - Dosa recipes

Ragi rava Dosa

Ingredients

Ragi flour / Finger Millet flour - 1 cup
Rava / Semolina - 1/2 cup
( do not roast the rava)
Rice flour - 1/2 cup
Sour curd-1tbsp
Salt to taste
Crushed pepper - 1 tsp
Cumin seeds/Jeera - 1 & 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Water - as needed
Oil as needed to cook the dosa

Method

Take a bowl add all the above ingredients.
Pour water and make a thin/pouring/buttermilk consistency, make sure there are no lumps.Rest the batter for 10 minutes.
Heat an iron dosa tawa and grease it with some oil, take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa. The dosa should give you a lace / netted effect.
Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown. Do not flip the otherwise.
Enjoy these hot dosa with chutney or Idli Podi.

Note:

a) You can also make this dosa plain without adding onion.
b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom. After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.

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Kalavai Chutney Recipe / Restaurant style kara chutney / Tamil Nadu Kara Chutney / Kadamba Chutney - Chutney Recipe

Kalavai Chutney

Ingredients

Onion - 1/2 chopped

Tomato - 1 large

Ginger - 1 tsp

Garlic - 3

Green chillies - 3

Red chillies - 2

Mint Leaves, Coriander leaves, Curry leaves - together a handful

Salt to taste

Tamarind - a small piece

Grated coconut - a handful

Oil - 2 tsp

Method

Heat 1 tsp oil in a pan fry the mint, coriander and curry leaves till they shrink, keep it aside.

In the same pan add remaining oil fry onion, tomato, ginger , garlic, coconut , chilies till light brown.

Cool the ingredients add salt to the onion mixture and grind to a semi smooth chutney.

Lastly add the fried mint/curry and coriander leaves and pulse. Do not grind to a fine paste.

Serve this chutney with dosa or Idli.

Note:

Tempering this chutney is optional.

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Sagu Recipe / Mixed Vegetable Sagu Recipe / Vegetable Saagu Recipe / Mixed Veg Saagu / Karnataka Mixed Vegetable Sagu Recipe

Mixed Vegetable Saagu

Ingredients ground to a smooth paste

Poppy seeds - 1 tsp

Cinnamon - a small stick

Cloves - 4

Cardamom -2

Star anise - 1/4

Roasted gram dal / Pottu kadalai - 1 & 1/2 tbsp

Grated coconut - 1/ 2 cup

Black pepper - 4

Cumin - 1/2 tsp

Green chillies - 6

Chopped onion - a handful

Chopped coriander and mint leaves - together 2 tbsp

Coriander seeds - 1 tsp

Ginger / garlic - 1 & 1/2 tsp

( Pour very little water and grind to a smooth fine paste)

Other ingredients

Chopped onion - 1/2

Mixed vegetable - 2 cups

( i used potato, carrots, beans, peas)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped coriander leaves for garnish

Tempering

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Red chillies - 3

Bay leaf - 1

Curry leaves few

Saagu

Method

Pour oil in a pressure cooker and add the tempering ingredients.

Next add the onions and fry till colour changes. Add the ground paste and sauté till raw smell has disappeared. Add the vegetables, salt , turmeric powder and fry for few more minutes.

Pour needed water and pressure cook till done.

Garnish with coriander leaves and serve as a side dish for Poori , dosa or chapathi.

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Chammandi Recipe / Chammanthi / Chammanti Recipe / Thenga chammanthi Recipe / Kerala Chammandi Recipe

Chammandi

Ingredients

Grated coconut - 1/2 cup

Small onions - 5

Garlic 1

Curry leaves - few

Jeera - 1/8 tsp

Urad dal - 1 tsp

Salt to taste

Red chilly powder - 1 tsp

Oil - few drops

Method

Heat oil in a pan add urad dal and fry till colour changes.

Add the coconut, curry leaves,garlic and onion roast for few minutes and switch off the stove and then add the salt and red chilly powder , mix well.

Cool the mixture and add very little water and grind to a thick coarse mixture.

Serve with Kanji , dosa or Idli.

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Cheenachatti Dosa Recipe / Cheena Chatti Dosa Recipe / Cheenachatti Appam - Kerala Breakfast Recipe

Cheena Chatti Dosa

Ingredients for the batter

Sona masoori rice - 1 cup

( use any variety raw rice)

Cooked rice - 1/2 cup

Grated coconut - 1/2 cup

Jeera - 1/2 tsp

Red chilies - 3

Diced onion - a handful

( If using small onions then add 5)

Curry leaves few

Salt to taste

Oil as needed to cook the dosa

Cheenachatti Dosa With Chammanti

Method

Wash and soak rice for 3 to 4 hours, drain the water from the rice and add it into a mixi jar.

Add cooked rice, jeera,1/4 cup coconut and salt. pour water and grind to a smooth semi thick batter.

Now add the remaining 1/4 cup coconut, red chilies, onion and curry leaves, grind till they are just crushed. Do not grind to a fine paste.

Heat a iron kadai apply oil when hot add a ladle of the batter and swirl to spread like aapam.

Cover with a lid and cook till outer side is crisp

Remove from the kadai and serve hot with chammamdi.

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Dosa Bread Toast / Bread Dosa Toast Recipe / Spicy French Toast Using Dosa Batter / Dosa Toast - A Quick Breakfast Recipe

Dosa Bread Toast

Ingredients

Dosa batter - 1 cup

Rava/Semolina - 1 tsp (heaped)

Bread slices - 4

( today I use whole wheat bread)

Water as needed to dilute

Chopped onion - a handful

Chopped green chillies - 2

Chopped coriander leaves - 2 tsp

Finely chopped or grated vegetables of your choice  as needed

( I used carrots, cabbage and red capsicum)

Salt as needed

Idli podi to sprinkle on top ( optional)

Oil as needed to fry the bread

Method

Take a wide bowl add all the above ingredients except bread and oil. Pour water to dilute the batter, do not make the batter too thin.Cover and rest for 2 to 3 minutes.

Heat a tawa dip each bread slice into the batter and coat them well with the vegetables and toast on both sides with little oil till cooked crisp and light brown.

Sprinkle some Idli podi on top and serve hot.

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Mutta Surka / Pan Fried Rice and Egg Snack / Malabar Mutta Surka / Easy Kerala Breakfast Recipe / Malabar Rice Puri / Fried Malabar Appams / Mutta Surka Without Egg

Mutta Surka Without Egg

Yields: 8

Ingredients

Raw rice or Basmathi rice or Jeeraga samba rice - 1 & 1/2 cups

( I used jeeraga samba rice today)

Cooked rice - 1/2 cup

Salt to taste

Oil to deep fry

Method

Wash and soak rice in water for 6 hours. Grind along with the cooked rice to a smooth semi thick batter.

Batter should not be too thick like Idli batter or too thin like Dosa batter add salt and mix.

No need to ferment the batter.

Heat oil in a Kadai while hot pour a ladle of batter in the middle and leave, wait till the batter rise and puff up to the top, then gently flip the other side and cook for a minute and remove from oil.

Do not fry till colour changes. Best served hot with any spicy gravy.

Mutta Surka With Egg

If adding egg then mix 1 beaten egg to the above batter and make the Mutta Surka.

Note:

a) Make sure oil is hot otherwise they will not rise or puff up and may consume more oil.

b) Some adding a pinch of baking soda it's optional.

c) Batter must be a semi thick smooth batter.

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Bun Dosa Recipe / Soft Thick Spongy Dosa Recipe - Dosa Recipes

Bun Dosa

Ingredients

Idli Rice - 1& 1/2 cups

Thin Aval / Poha - 3/4 cup

Freshly grated coconut - 3/4 cup

Fenugreek seeds - 1/2 tsp

Salt to taste

Tempering

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Finely chopped green chillies - 4

Method

Wash and soak rice and fenugreek seeds together for 4 to 5 hours and poha seperately for 30 minutes.

Grind the rice,poha and coconut together to a semi smooth batter.Batter should be slighlty thinner than Idli batter.

Add salt and mix well,cover the batter and rest to ferment overnight.

Next day heat oil in a pan and temper with above ingredients and pour it into the batter and mix well.Add water to dilute if the batter too thick.

Take a curved kadai or appam kadai smear oil and pour a ladle of batter,do not spread.Pour some oil around the dosa,cover with a lid and cook till light brown at the bottom.Gently flip and cook the otherside.

Remove from the kadai and serve hot with any spicy chutney.

Note:

Adding baking soda is optional.Add only if the batter is not fermented well.

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Bread Uttapam Recipe / Instant Bread Dosa Recipe / Easy Bread Uttapam

Bread Uttapam

Topping ingredients

Chopped coloured capsicum - a handful

Chopped onion - a handful

Chopped green chilies - 4

Chopped coriander leaves - 1 tbsp

Jeera - 3/4 tsp

( mix all the ingredients together in a bowl)

Batter ingredients

Sooji / Rava / Semolina - 1 cup

Curd - 1 cup

Water - 1 cup 

( add more if needed)

Salt to tasted

White bread - 3 ( crumbled with the crust)

Rice flour - 2 tbsp

Baking soda - 1/4 tsp

Method

Take a bowl add rava,rice flour,salt,crumbled bread,water & curd,mix well and rest it for 5 minutes.

Add this mixture into a mixi jar and grind to get a semi smooth mixture.

Transfer it into a bowl if your batter is thick then add some water to get a semi thick batter consistency.

Just before making the uttapam add the baking soda and give a quick mix,

Heat a tawa grease with little oil add a ladle of batter & spread , sprinkle the topping ingredients evenly on top.Pour oil around the uttapam cover it with a lid & cook the base is light crisp.

Now flip the uppam and cook the other side too.

Serve these Uttapam with chutney or sambar.

Note:

a) You can add any vegetable of your choice to the above uttapam.
b) Each quality of rava is different so add water accordingly.
c) Do not use fine rava for making this uttapam.

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Vendhaya Idli and Dosa / Fenugreek Idli and Dosa / Methi Idli and Dosa

Methi Idli

Ingredients

Idli rice - 2 cups

Methi/Fenugreek/Vendhayam - 2 tbsp

Salt to taste

Method

Wash and soak rice and methi together for 4 to 5 hours.

Grind this using a wet grinder or mixi to a semi thick smooth fluffy batter.

Add salt mix well and leave it to ferment overnight.

Next day beat the batter well ,grease Idli plates pour a ladle of batter and steam till cooked.

For dosa dilute the batter and make dosa.

Serve hot with any chutney you like.

Vendhaya Dosa 

Note:

a) Use wet grinder to get best result.

b) If the batter is not fermented well then your idli will not come out good.

c) This Idli will not be as soft as the regular Idli.

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