dosa

A South Indian lover can find any place to have South Indian food. South Indian food includes many dishes like Dosa, Sambhar, Idli, Tomato Pappu Rice, Mushroom Biryani, Vada, Butter Murukku, Rasam, Thattai,  and many more. One can have them in breakfast, lunch, and even in dinner too. South Indian dishes take one’s senses by its taste. The list to South Indian dishes cannot come to an end.

DOSA is one of the most eatable and favorite South Indian dish that everyone love to have it. Commonly preferable dosa is masala dosa, rava dosa, neer dosa, etc. Every dosa has its own taste, flavors, and style.  Every place has its style to make dosa like in Hyderabad; a restaurant makes 99 varieties of dosas, Mumbai makes dosas that one might have not heard about them like Schezwan Dosa, Pav Bhaji Dosa, and many more.

Here is a list of dosas ones can try to make at home very easily.

1 Plain Dosa

The most commonly made dosa is Plain Dosa. It can be cooked easily and quickly at home. Every restaurant can serve this type of dosa. This dosa is soft textured and has the crispness in it. The dosa generally made can be thin or thick. The batter used for it can also be used in making many items like uttapam, idli, and paniyaram. The recipe for this dosa is very easy and here it is:

Ingredients Required:

For Dosa Batter:

  • A whole cup skinned urad dal
  • 3 cups idli rice
  • Salt according to taste

For making Dosa:

  • 4 cups fermented dosa batter
  • 1 or 1.5 cups of water
  • Oil

Instructions:

To prepare dosa batter:

  1. Soak dal and rice in water for about 3-4 hours.
  2. Grind the dal by adding enough water into a smooth consistency.
  3. Then grind the rice by adding enough water.
  4. Mix both rice and dal and make sure mixture formed must have a smooth consistency. Allow the mixture to ferment for about 6-8 hours in a little warm place.

To prepare dosas:

  1. If required add sufficient water so that it have a good, smooth pouring consistency.
  2. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  3. By applying a little pressure of back of the ladle, smoothly spread the mixture in circular motion of your hand from center to the sides of tawa.
  4. To make dosa crisp spread batter enough so that it become thin.
  5. Sprinkle some oil around the edges of dosa and over the dosa.
  6. Then flip the dosa. Cook the another side of dosa for about 1 minute so that this side also become crispy.
  7. Serve it with sambhar or chutney.
plain-dosa

2 Masala Dosa

It is a unique spicy, crispy, and sweet dosa having a filling of delicious potato masala. The potato masala is filled at the center of the dosa making dosa lovely to eat.

Ingredients Required:

For Dosa Batter:

  • A whole cup skinned urad dal
  • 3 cups idli rice
  • Salt according to taste

For making Dosa:

  • 4 cups fermented dosa batter
  • 1or 1.5 cups of water
  • Oil

For making Potato Masala:

  • Boiled and mashed 2- 3 Potatoes
  • Chili Powder
  • Turmeric Powder
  • Salt to taste
  • Mustard Seeds
  • Oil for frying the masala
  • Chopped Onion and Green Chili

Instructions:

To prepare dosa batter:

  1. Soak dal and rice in water for about 3-4 hours.
  2. Grind the dal by adding enough water into a smooth consistency.
  3. Then grind the rice by adding enough water.
  4. Mix both rice and dal and make sure mixture formed must have a smooth consistency. Allow the mixture to ferment for about 6-8 hours in a little warm place.

To prepare potato masala:

  1. In a pan, pour 1tbsp of oil. Heat the oil and put some mustard seeds and allow them to crackle.
  2. Now add chopped onion and green chili, cook it till it become brownish.
  3. Add spices and salt as required and add boiled and mashed potato.
  4. And cook the masala for about 4- 5 minutes.

To prepare dosa:

  1. If required add sufficient water so that it have a good, smooth pouring consistency.
  2. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  3. By applying a little pressure of back of the ladle, smoothly spread the mixture in a circular motion of your hand from center to the sides of tawa.
  4. To make crisp dosa spread batter enough so that it becomes thin.
  5. Sprinkle some oil around the edges of dosa and over the dosa.
  6. Then flip the dosa. Cook another side of dosa for about 1 minute so that this side also become crispy.
  7. Now at the center place potato masala and cover it with both sides.
  8. Cook it for about 30-40 seconds.
  9. Serve it with sambhar or chutney.
masala-dosa

3 Instant Rava Dosa

Rava means sooji or semolina. So as the name indicates, this dosa is prepared using sooji as its main ingredients. Along with sooji, rice flour, and wheat flour is also added to give a delicious taste. This dosa can be made plain or one can make it more yummy or tangy by adding onions, chilies, and tomatoes.

Ingredients required:

  • ½ cup Rava
  • 3 cups Idli Rice
  • Cumin Seeds
  • Chopped Green Chilies
  • Chopped Onion
  • Chopped Ginger
  • Chopped Curry Leaves
  • Finely chopped Coriander Leaves
  • Salt according to taste.

For making dosa:

  • 4 cups fermented dosa batter
  • 1or 1.5 cups of water
  • Oil

Instructions:

To prepare dosa batter:

  1. Soak dal and rice in water for about 3-4 hours.
  2. Grind the dal by adding enough water into a smooth consistency.
  3. Then grind the rice by adding enough water.
  4. Mix both rice and dal and make sure mixture formed must have a smooth consistency. Let the mixture for ferment for about 6-8 hours in a little warm place.
  5. Add chopped onions, green chilies, ginger, coriander leaves, curry leaves, cumin seeds.
  6. Mix them properly and make it consistency pourable, add more water if required.
  7. Make it sit for about 20 minutes then heat a dosa tawa.

To prepare dosa:

  1. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  2. By applying a little pressure of back of the ladle, smoothly spread the mixture in circular motion of your hand from center to the sides of tawa.
  3. To make dosa crisp spread batter enough so that it become thin.
  4. Sprinkle some oil around the edges of dosa and over the dosa.
  5. Then flip the dosa. Cook the another side of dosa for about 1 minutes so that this side also become crispy.
  6. Serve it with sambhar or chutney.
instant-rava-dosa

4 Neer Dosa

This dosa is very easy to make as we need not wait for hours as it does not require fermentation. Just require soaking of rice and dal for 5 hours and then grind them and use the batter for making dosas. This dosa can be served with sambhar, coconut chutney, peanut chutney, and veg-sagu.

Ingredient Required: 

For Dosa Batter:

  • A whole cup skinned urad dal
  • 3 cups idli rice
  • Salt according to taste

For making Dosa:

  • 4 cups fermented dosa batter
  • 1or 1.5 cups of water
  • Oil

Instructions:

To prepare dosa batter:

  1. Soak dal and rice in water for about 3-4 hours.
  2. Grind the dal by adding enough water into a smooth consistency.
  3. Then grind the rice by adding enough water.
  4. Mix both rice and dal and make sure mixture formed must have a smooth consistency. Allow the mixture to sit for 20 minutes.

To prepare dosas:

  1. If required add sufficient water so that it have a good, smooth pouring consistency.
  2. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  3. By applying a little pressure of back of the ladle, smoothly spread the mixture in circular motion of your hand from center to the sides of tawa.
  4. To make dosa crisp spread batter enough so that it become thin.
  5. Sprinkle some oil around the edges of dosa and over the dosa.
  6. Then flip the dosa. Cook another side of dosa for about 1 minutes so that this side also become crispy.
  7. Serve it with sambhar or chutney.
neer-dosa

5 Moong Dal Dosa

It is considered as the most popular dosa of Andhra Pradesh and is also known as “Pesarattu Dosa.” This dosa contains moong dal in its batter and hence is considered as the most nutritious and healthy dosa. One can make dosa batter fully with moong daal or can use it partially. This dosa also does not require fermentation; the batter can be used directly.

Ingredients:

For Dosa Batter: 

  • 3 cups Idli Rice
  • Cumin Seeds
  • 2 cups Moong Dal
  • A pinch of Hing
  • Chopped Green Chilies
  • Chopped Onion
  • Chopped Ginger
  • Chopped Curry Leaves
  • Finely chopped Coriander Leaves
  • Salt according to taste

For making dosa:

  • 4 cups fermented dosa batter
  • 1 or 1.5 cups of water
  • Oil

Instructions:

To prepare Pesarattu dosa batter:

  1. Firstly rinse the moong dal and soak moong dal and rice in water for about 5-6 hours.
  2. Drain water from dal and add hing, ginger, chilies, onion, coriander, curry leaves, and salt in a jar.
  3. Grind the dal by adding enough water into a smooth consistency.
  4. Then grind the rice by adding enough water.
  5. Mix both rice and dal and make sure mixture formed should have a smooth consistency.
  6. Make it sit for about 20 minutes then heat a dosa tawa.

To prepare dosa:

  1. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  2. By applying a little pressure of back of the spoon, smoothly spread the mixture in a circular motion of your hand from center to the sides of tawa.
  3. To make dosa crispy spread batter enough so that it becomes thin.
  4. Sprinkle some oil around the edges of dosa and over the dosa.
  5. Then flip the dosa. Cook the other side of dosa for about 1 minute so that this side also become crispy.
  6. Serve it with sambhar or chutney.
moong-dal-dosa

6 Oats Dosa

Oats which was considered as one of the healthiest and lightest of breakfast. The fact is that we can make dosa using oats. Dosa made will be crispy and lacy, and can be prepared very quickly and instantly.

Ingredients required:

For Dosa Batter: 

  • ½ cup Rava / Sooji
  • ½ cups Oats
  • 2 cup Curd
  • 3 cups Idli Rice Flour
  • Cumin Seeds
  • Black Pepper Powder
  • Chopped Green Chilies
  • Chopped Onion
  • Chopped Ginger
  • Chopped Curry Leaves
  • Finely chopped Coriander Leaves
  • Salt according to taste

For making dosa:

  • 4 cups dosa batter
  • 1 or 1.5 cups of water
  • Oil

Instructions:

To prepare dosa batter:

  1. Soak rice in water for about 3-4 hours.
  2. Grind the oats into a fine flour.
  3. Mix rice, rava, oats, and curd. Make sure the mixture formed must have a smooth consistency; if required add enough water.
  4. Add chopped onions, green chilies, ginger, coriander leaves, curry leaves, cumin seeds, and black pepper.
  5. Mix them properly and make it consistency pourable; add more water if required.
  6. Make it sit for about 20 minutes, if required add some water to make pourable consistency, then heat a dosa tawa.

To prepare dosa:

  1. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  2. Smoothly spread the mixture in a circular motion of your hand from center to the sides of tawa.
  3. To make dosa crispy spread batter enough so that it becomes thin.
  4. Sprinkle some oil around the edges of dosa and over the dosa.
  5. Then flip the dosa. Cook the other side of dosa for about 1 minute so that this side also become crispy.
  6. Serve it with sambhar or chutney.
oats-dosa

7 Ragi Dosa

This is a healthy dosa as ragi or also known nachni / finger millet is added to it. It is both soft and very crispy. This dosa needs fermentation and hence is made like plain dosa. This dosa batter can be used in making idli and uttapam. It can be served with any chutney or with sambhar.

Ingredients:

For dosa batter:

  • 1/2 Cup Whole Skinned Urad Sal
  • 3 Cups Idli Rice
  • 1 Cup Ragi
  • ¼ Cup Poha
  • Fenugreek Seeds
  • Salt according to taste

For making dosa:

  • 4 cups fermented dosa batter
  • 1 or 1.5 cups of water
  • Oil

Instructions:

To prepare dosa batter:

  1. Soak poha with rice in water for about 3-4 hours. Soak dal with fenugreek seeds in another bowl.
  2. Grind the rice and poha by adding enough water into a smooth consistency.
  3. Then grind the urad dal with fenugreek seeds by adding enough water.
  4. Mix both rice and dal and make sure mixture formed must have a smooth consistency.
  5. Add ragi flour and water to have smooth pourable consistency.
  6. Allow the mixture to ferment for about 6-8 hours in a little warm place.

To prepare dosa:

  1. If required add sufficient water so that it have a good, smooth pouring consistency.
  2. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  3. By applying a little pressure of back of the ladle, smoothly spread the mixture in circular motion of your hand from center to the sides of tawa.
  4. To make dosa crisp spread batter enough so that it become thin.
  5. Sprinkle some oil around the edges of dosa and over the dosa.
  6. Then flip the dosa. Cook the another side of dosa for about 1 minutes so that this side also become crispy.
  7. Serve it with sambhar or chutney.
ragi

8 Atta Dosa

Atta dosa can be prepared very easily and quickly, no fermentation required. Wheat flour is the main ingredient of this dosa. This dosa can be made much yummy by adding onion, chilies, spices, and herbs. So this dosa is very nutritious and very healthy. Also known as “Godhuma Dosa.”

Ingredients:

For Dosa Batter: 

  • 1 Cup Atta / Wheat Flour
  • 3 Cups Idli Rice Flour
  • Cumin Seeds
  • A Pinch of Hing
  • Chopped Green Chilies
  • Chopped Onion
  • Chopped Ginger
  • Chopped Curry Leaves
  • Finely Chopped Coriander Leaves.
  • Salt according to taste
  • Lime juice as required

For making dosa:

  • 4 cups fermented dosa batter
  • 1 or 1.5 cups of water
  • Oil

Instructions:

To prepare dosa batter:

  1. Combine atta and rice. Add chopped onions, green chilies, ginger, coriander leaves, curry leaves, and cumin seeds and mix them properly.
  2. Add water 2.5 cups to make smooth, flowing but pourable consistency; add more water if required.
  3. Make it sit for about 40 minutes then heat a dosa tawa.

To prepare dosa:

  1. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  2. Smoothly spread the mixture in a circular motion.
  3. To make dosa crispy spread batter enough so that it becomes thin.
  4. Sprinkle some oil around the edges of dosa and over the dosa.
  5. Then flip the dosa. Cook the other side of dosa for about 1 minute so that this side also become crispy.
  6. Serve it with sambhar or chutney.
atta

9 Onion Rava Dosa

Rava dosa with a touch of onion. It is cooked in a similar way like rava / sooji dosa. It does not require fermentation so can be made very instantly and very quickly.

Ingredients:

For Dosa Batter: 

  • ½ cup Rava
  • 1/2 cups rice flour
  • 2 tbsp wheat flour
  • Cumin seeds
  • Mustard seeds
  • Chopped green chilies
  • Chopped onion
  • Chopped ginger
  • Chopped curry leaves
  • Chopped, finely, coriander leaves
  • Salt according to taste.
  • Water or buttermilk as required

For making dosa:

  • 4 cups dosa batter, fermented
  • 1 or 1.5 cups of water
  • Oil

Instructions:

To prepare dosa batter:

  1. Combine rava, wheat flour, and rice flour with chopped onions, green chilies, ginger, coriander leaves, curry leaves, and cumin seeds.
  2. In a pan, pour 1 tsp of oil, heat it, and then add mustard seeds. Allow them to pop and then add cumin seeds and curry leaves.
  3. Add the combined mixture in the pan. Add water or buttermilk to make a thin batter without lumps.
  4. Mix them properly and make it consistency thin and pourable; add more water if required.
  5. Make it sit for about 20 minutes then heat a dosa tawa.

To prepare dosa:

  1. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  2. By applying a little pressure of back of the spoon, smoothly spread the mixture in a circular motion of your hand from center to the sides of tawa.
  3. To make dosa crispy spread batter enough so that it becomes thin.
  4. Sprinkle some oil around the edges of dosa and over the dosa.
  5. Then flip the dosa. Cook another side of dosa for about 1 minute so that this side also become crispy.
  6. Serve it with sambhar or chutney.
onion-ravqa

10 Poha Dosa

This dosa recipe is so soft, porous, and spongy that it can be eaten after some hours. Poha is the main ingredient of this recipe. It can be serve with sambhar, chutney, and podi. It is the popular breakfast in Andhra Pradesh, also known as “Atukula Dosa” or “Aval Dosa.” In this dosa, poha is soaked with buttermilk and then fermented for about 4-5 hours.

Ingredients:

For Dosa Batter: 

  • 2 tbsp whole skinned urad dal
  • 1 cups idli rice
  • Water
  • ¼ baking soda
  • ½ cup poha
  • ½ cup curd
  • Salt according to taste

For making dosa:

  • 4 cups dosa batter, fermented
  • 1 or 1.5 cups of water
  • Oil

Instructions:

To prepare dosa batter:

  1. In a bowl, add curd with water and mix them well to make it buttermilk.
  2. Combine rice, with poha and urad dal. Rinse them all and drain all the water.
  3. Add this mixture to the buttermilk and stir them properly for about 2-3 hours.
  4. Drain all the buttermilk from mixture and reserve it for later.
  5. Grind the mixture by adding enough water into a smooth consistency.
  6. Add baking soda to the ground mixture and salt as well.
  7. Allow the mixture to ferment for 4-5 hours.

To prepare dosa:

  1. If required add sufficient water so that it have a smooth pouring consistency.
  2. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  3. By applying a little pressure of back of the ladle, smoothly spread the mixture in circular motion of your hand from center to the sides of tawa.
  4. To make dosa crisp spread batter enough so that it become thin.
  5. Sprinkle some oil around the edges of dosa and over the dosa.
  6. Then flip the dosa. Cook the another side of dosa for about 1 minutes so that this side also become crispy.
  7. Serve it with sambhar or chutney.
poha-dosa

11 Mumbai Style Masala Dosa

A Mumbai style Dosa is similar to masala dosa in the making, but its taste is unique, and appearance is so attracting that one can’t stop himself from eating it. This dosa is served with potato bhaji or potato masala mixed with onions, garam masala, coriander, and butter. The dosa prepared is thin, crispy, and crunchy as well.

Ingredients:

For dosa batter:

  • A cup whole skinned urad dal
  • 3 cups idli rice
  • Salt according to taste
  • Finely Chopped Onions
  • Chopped Coriander
  • Garam Masala / Pav Bhaji Masala Powder

For making dosa:

  • 4 cups fermented dosa batter
  • 1 or 1.5 cups of water
  • Oil

For making potato masala:

  • Boiled and mashed 2- 3 potatoes
  • Chili powder
  • Turmeric powder
  • Salt to taste
  • Mustard seeds
  • Oil for frying the masala
  • Chopped onion and green chili
  • Cumin seeds
  • Ginger and
  • Coriander chopped.

Instructions:

To prepare dosa batter:

  1. Soak dal and rice in water for about 3-4 hours.
  2. Grind the dal by adding enough water into a smooth consistency.
  3. Then grind the rice by adding enough water.
  4. Mix both rice and dal and make sure mixture formed must have a smooth consistency. Allow the mixture to ferment for about 6-8 hours in a little warm place.

To prepare potato masala:

  1. In a pan, pour 1 tbsp of oil. Heat the oil and put some mustard seeds and cumin seeds and allow to crackle.
  2. Now add chopped onion, ginger, curry leaves and green chili cook it till it becomes brownish in color.
  3. Add spices and salt as desire and add boiled and mashed potato.
  4. And cook the masala for about 4- 5 minutes.

To prepare dosa:

  1. If required add sufficient water so that it have a good, smooth pouring consistency.
  2. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  3. By applying a little pressure of back of the ladle, smoothly spread the mixture in circular motion of your hand from center to the sides of tawa.
  4. To make dosa crisp spread batter enough so that it become thin.
  5. Once the top side is cooked sprinkle some onions over the dosa. Add coriander, red chili powder and pav bhaji masala with a little butter.
  6. Place little potato masala and spread it all over the dosa.
  7. Fold the sides of dosa to cover the masala.
  8. Cook it for about 30-40 seconds.
  9. Serve it with sambhar or chutney.
mumbai-style-masala-dosa

12 Mix Dal Dosa

This dosa can be made very quickly, and instantly as no fermentation is required. This is made by mixing many dals. Since dals are rich in proteins, so this is a protein-rich dosa.

Ingredients:

For Dosa Batter: 

  • ½ cups each dal- arhar dal, chana dal, masoor dal, and moong dal.
  • ½ cup water or as required.
  • 1 tbsp rice flour
  • 1 tbsp cream of wheat
  • 1 green chili, chopped
  • 1 chopped ginger
  • A pinch of Hing
  • Oil or ghee
  • Salt as required

For making dosa:

  • 4 cups fermented dosa batter
  • 1 or 1.5 cups of water
  • Oil

Instructions: 

To make dosa batter:

  1. Rinse all lentils or dals many times. Soak them in different containers overnight or for about 7-8 hours.
  2. After hours, drain all water and in a mixer add chopped onions, chilies, ginger, hing, and all dals and grind them one by one.
  3. Add water to grind the dals and make a smooth consistency paste.
  4. Add rice flour and sooji and salt as required.
  5. Allow the batter to rest for 20 minutes.

To make mixed dal dosa:

  1. If required add water so that it have a good, smooth pouring consistency.
  2. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  3. By applying a little pressure of back of the ladle, smoothly spread the mixture in circular motion of your hand from center to the sides of tawa.
  4. To make dosa crisp spread batter enough so that it become thin.
  5. Sprinkle some oil around the edges of dosa and over the dosa.
  6. Then flip the dosa. Cook the another side of dosa for about 1 minutes so that this side also become crispy.
  7. Serve it with sambhar or chutney.
mix-dal

13 Pav Bhaji Dosa

Pav bhaji is loved by many, and so for them a South Indian Dish with Pav Bhaji is here. This dosa variation came from Mumbai.

Ingredients:

  • 1 large bowl of idli-dosa batter
  • 1 medium-sized bhaji bowl
  • 1 finely chopped onion
  • Oil or butter

Instructions:

  1. In a pan, pour the dosa batter and allow to cook for 1-2 minutes.
  2. Sprinkle some oil and ghee around the edges of dosa, and over the dosa.
  3. Add pav bhaji as required at the center of the dosa and spread it evenly using a spoon or a small bowl.
  4. When dosa gets cooked or becomes brown in color from one side then fold the unused side of dosa to cover the bhaji.
  5. Flip the dosa to other side and cook it too for 1-2 minutes.
  6. Serve it with sambhar or chutney.
pav-bhaji

14 Soyabean Masala Dosa

It can be called as “Soyabean Pancakes” as this dosa is similar to pancakes. It contains soya beans and flaxseeds, i.e. it is very rich in proteins, calcium, and iron, hence it is very healthy and nutritious.

Ingredients:

  • ¾ cup soyabean
  • 2 tbsp flax seeds
  • 3 tbsp rice flour
  • 1 green chili
  • Chopped ginger
  • Salt according to taste
  • Water as required
  • Oil or ghee

Instructions: 

To make soya bean dosa batter:

  1. Wash soya beans and flax seeds and soak them for overnight or about 6-7 hours.
  2. After hours, grind soya beans and flax seeds with ginger and green chilies. Also add some water if required to make the batter thick and smooth.
  3. Add rice flour to the batter and mix them well and add salt as required.

To make dosa:

  1. If required add sufficient water so that it have a good, smooth pouring consistency.
  2. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  3. By applying a little pressure of back of the ladle, smoothly spread the mixture in circular motion of your hand from center to the sides of tawa.
  4. To make dosa crisp spread batter enough so that it become thin.
  5. Sprinkle some oil around the edges of dosa and over the dosa.
  6. Then flip the dosa. Cook the another side of dosa for about 1 minutes so that this side also become crispy.
  7. Serve it with sambhar or chutney.
soyabean-masala

15 Schezwan Dosa

This dosa is a fusion version of South Indian Dosa with Indo Chinese Cuisine, offered by Vendors of  Mumbai. The dosa is thin, crispy, and spicy. The dosa is made up of vegetables and spicy schezwan sauce only. Unlike other dosa’s, there is no potato masala in it.

Ingredients:

  • 5-3 cup dosa batter
  • ¼ cup chopped spring onions (White and Green both)
  • ¼ cup Coriander leaves
  • 1/3 cup chopped onions
  • 1/3 cup bell pepper.
  • ½ cup grated carrot.
  • ½ cup chopped tomatoes.
  • Schezwan sauce according to taste.
  • Butter/oil

Instructions:

  1. Heat the pan or tawa and put some oil over it and spread it.
  2. Pour some batter on the pan and with help of a ladle spread it evenly to get a round shape dosa.
  3. Keep the flame low and cook the dosa.
  4. When both side gets cooked add 1-2 tbsp oil along with the schezwan sauce as per requirement and spread them over the dosa.
  5. Now put chopped vegetables with some dhaniya mixed together over the dosa and spread evenly.
  6. Dosa is to be cooked till it gets crispy.
  7. Once cooked cut the dosa in 3-4 parts using a steel spatula or a pizza cutter.
  8. Server dosa with chutney or schezwan sauce.
schezwan

16 Schezwan Masala Dosa

This dosa is a fusion of South Indian Dosa with Indo Chinese cuisine, offered by Vendors of Mumbai with some variations. The dosa is thin crisp and spicy. The dosa is healthy and made of vegetables and spicy schezwan sauce only.

Ingredients:

For potato masala:

  • 4-5 boiled potatoes
  • Mustard seeds (rai)
  • ½ tbsp cumin seeds
  • Finely chopped ginger
  • Green chilly chopped 1-2
  • 1 ping of hing (asafetida)
  • ½ cup chopped onion
  • 8-9 curry leaves
  • Schezwan sauce according to taste
  • Salt
  • Chopped coriander leaves 2 tbs.
  • Butter/oil

For Schezwan Dosa stuffing:

  • 2-3 cup dosa batter
  • ¼ cup chopped spring onions (White and Green Both)
  • ¼ cup dhania patti (Coriander leaves)
  • 1/3 cup chopped onions
  • 1/3 cup bell pepper
  • ½ cup grated carrot
  • ½ cup chopped tomatoes
  • Schezwan sauce according to taste
  • Butter/oil

Instructions:

Preparation for schezwan masala dosa:

  1. Wash and boil the potatoes in a cooker, take 3-4 whistles.
  2. Let pressure settle down, after that open the cooker and peel the boiled potatoes.
  3. Heat some oil in a pan and put mustard seeds.
  4. Add cumin seeds and let both of them crackle.
  5. Next add chopped ginger and green chili with asafetida. And mix them well
  6. Now put onion and curry leaves along with some salt.
  7. Let onions cook till they get translucent, then add turmeric power and mix well.
  8. Add potato and pour some water and then the mixture is cooked till masala thickens.
  9. Let is cook and then keep it aside.

Making schezwan masala dosa:

  1. Heat the pan or tawa and put some oil over it and spread it.
  2. Pour some batter on the pan and with help of a ladle spread it evenly to get a round dosa.
  3. Keep the flame low and cook the dosa.
  4. When both side gets cooked, add 1-2 tbsp oil along with the schezwan sauce as per requirement and spread them over the dosa.
  5. Put some potato masala over the dosa and spread evenly over the dosa
  6. Dosa is to be cooked till it gets nice crispy and browned from the base.
  7. Once cooked, fold and overlap the dosa and then cut the dosa in 3-4 parts using a steel spatula or a pizza cutter.
  8. Server dosa with coconut chutney or schezwan sauce.
schezwan-masala

17 Bread Dosa

It is the easiest dosa anyone can make at home. The taste of this dosa will depend on the bread we are using. If we use whole wheat bread, we get taste of atta dosa but if we use white bread we get taste similar to maida dosa.

Ingredients:

  • 9-10 slices of bread
  • ½ cup of rice flour
  • 2 tsp gram flour
  • ¼ cup curd
  • Salt
  • Water as required
  • ENO / baking soda
  • Oil

For tampering of dosa:

  • Oil
  • Mustard seeds
  • Cumin seeds
  • Curry leaves
  • Hing(asafetida)

Instructions:

Making Dosa Batter:

  1. Grind the bread slices to get bread crumbs.
  2. Put ¼ cup rice flour, 2 tbsp besan, ¼ cup curd, and some water.
  3. Blend or grind till smooth.
  4. Put batter in a bowl; batter should have a medium consistency.
  5. Add salt.

Tampering of dosa batter:

  1. Heat some oil in a pan and add some mustard seeds to it.
  2. Add some cumin seeds and heat on low flame so spices does not burn.
  3. Add curry leaves and ping of hing.
  4. Mix them well.
  5. Add this mixture to dosa batter and add eno or baking soda and mix the mixture.

Making Dosa:

  1. Heat the pan or tawa and put some oil over it and spread it.
  2. Pour some batter on the pan and with help of a ladle spread it evenly to get a round dosa.
  3. Keep the flame low and cook the dosa.
  4. When one side gets cooked flip the dosa to cook the other side as well.
  5. When both sides are cooked fold it and serve it with chutney.

bread-dosa

18 Cheese Dosa

This dosa is simple to make as this just require dosa batter and cheese. One can make it more interesting by adding vegetables, herbs, etc.

Ingredients:

  • Dosa batter
  • Chopped onion
  • Chopped tomato
  • 1/4 tsp black pepper
  • ½ cup shredded cheese
  • Basil leaves
  • Oregano
  • Butter or oil

Instructions:

  1. Heat dosa tawa and apply some oil to it. Pour the dosa batter at the mid of the tawa.
  2. By applying a little pressure of back of the ladle, smoothly spread the mixture in circular motion of your hand from center to the sides of tawa.
  3. To make dosa crisp spread batter enough so that it become thin.
  4. Sprinkle chopped tomato, chopped onions and then dried herbs i.e. basil and oregano and grated cheese.
  5. Sprinkle some oil around the edges of dosa and over the dosa.
  6. Then flip the dosa. Cook the other side of dosa for about 1 minutes so that this side also become crispy.
  7. Cook it for about 30-40 seconds.
  8. Serve it with sambhar or chutney.
cheese=dosa

19 Mumbai Mysore Dosa

It is a Mumbai street food. This dosa is crispy and stuffed with spicy potato-vegetable filling.

Ingredients:

  • 2 cups dosa batter
  • 5 cup potato sabji for filling
  • Chopped onions, tomato, capsicum, beetroot, chilies, cabbage or anything you love.
  • Pav bhaji masala
  • Salt
  • Red chili powder
  • Butter or oil

Instructions:

  1. In a pan, apply some oil and then pour the dosa batter.
  2. Spread the dosa batter evenly so that it would not be thick.
  3. Allow dosa to cook for 1-2 minutes.
  4. Once the top of the dosa gets cooked, put some potato sabji and chopped vegetables.
  5. Over the veggie, sprinkle some pav bhaji masala and salt.
  6. Apply oil around the edges and sprinkle some on the dosa.
  7. Mash the sabji and vegetables using a masher.
  8. Fold the sides of dosa to cover the stuffing and flip it to another side.
  9. Cook it for some seconds and serve it with coconut chutney and sambhar.
mumbai-mysore

20 Sabudana Dosa

This dosa is made from sabudana, urad dal, and rice flour. Sabudana in it gives a mild sweet taste in dosa. The dosa so prepared is little crunchy but soft.

Ingredients:

  • ½ cup sabudana
  • ½ cup idli rice
  • ¼ cup urad dal
  • Fenugreek seeds
  • Water
  • Salt

Instructions: 

How to make batter:

  1. Allow sabudana, rice, fenugreek seeds, and urad dal to soak in water for about 6-7 hours.
  2. After hours, grind all one by one.
  3. Mix grinded rice, sabudana, urad dal, and fenugreek seeds with each other properly and add salt.
  4. Add enough water to make the batter smooth pourable consistency.

To make dosa:

  1. Heat the pan and apply some oil.
  2. Then pour the dosa batter so prepared and spread it evenly using the spoon or ladle.
  3. Cook the dosa on the medium flame for 2-3 minutes and when its top starts to cook.
  4. Apply oil around the edges and flip it to other side.
  5. Cook for some seconds and serve it with chutney or sambhar.
sabudana