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INGREDIENTS


Moong Dal Dosa

Servings - 2 - 3

INGREDIENTS
(For Stuffing)
Mustard oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Curry leaves - 18 - 20
Asafoetida - 1/8 teaspoon
Onions - 130 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Boiled mashed potatoes - 430 grams
(For Tomato Chutney)
Oil - 2 tablespoons
Dry red chili - 6
Asafoetida - 1/8 teaspoon
Onions - 65 grams
Tomato - 200 grams
Salt - 1/2 teaspoon
Tamarind pulp - 25 grams
(For Coconut Chutney)
Coconut - 100 grams
Roasted split bengal gram - 20 grams
Green chili - 2 tablespoons
Roasted peanuts - 45 grams
Tamarind pulp - 25 grams
Salt - 1/2 teaspoon
(For Tempering)
Oil - 2 tablespoons
Dry red chili - 3
Mustard seeds - 1 teaspoon
Curry leaves - 18 - 20
(For Dosa Batter)
Split mung beans - 300 grams
Water - 800 milliliters
Ginger - 2 tablespoons
Green chili - 2 tablespoons
Salt - 1 teaspoon
Water

PREPARATION


(For Stuffing)
1. Heat 2 tablespoons mustard oil in a heavy skillet, add 1 teaspoon mustard seeds, 18 - 20 curry leaves, 1/8 teaspoon asafoetida, 130 grams onions and fry till translucent or until it turns golden brown in color.
2. Add 1 teaspoon green chili and stir well.
3. Add 1 teaspoon salt, 1/2 teaspoon turmeric and stir again.
4. Then, add 430 grams boiled mashed potatoes and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Remove it from heat and keep aside.
(For Tomato Chutney)
1. Heat 2 tablespoons oil in a pan, add 6 dry red chili, 1/8 teaspoon asafoetida and stir well.
2. Then, add 65 grams onions and fry till translucent.
3. Now, add 200 grams tomato, 1/2 teaspoon salt and saute for 3 - 5 minutes on medium heat or until it turns soft and pulpy.
4. Remove it from heat and allow it to cool.
5. Transfer this into a blender, add 25 grams tamarind pulp and blend it into a paste.
6. Keep aside.
(For Coconut Chutney)
1. In a blender, add all the ingredients and blend it into a paste.
2. Keep aside.
(For Tempering)
1. Heat 2 tablespoons oil in a pan, add 3 dry red chili, 1 teaspoon mustard seeds, 18 - 20 curry leaves and stir for 2 - 3 minutes.
2. Remove it from heat and pour the tempering over the prepared chutneys.
(For Dosa)
1. In a bowl, add 300 grams split mung beans, 800 milliliters water and soak for 3 - 4 hours.
2. Transfer this into a blender, add 2 tablespoons ginger, 2 tablespoons green chili, 1 teaspoon salt and blend it into a paste.
3. Heat a tawa, sprinkle some water and wipe off completely.
4. Now, pour a ladle full of dosa batter and spread gently.
5. Cook on moderate heat for 2 - 3 minutes.
6. Add the prepared potato mixture on it.
7. Fold it gently.
8. Remove it from pan.
9. Serve with prepared chutneys.

Ghee Roast Dosa

Servings - 2

INGREDIENTS
Dosa mixture - 150 grams
Yogurt - 125 grams
Water - 220 millilitres
Water
Ghee
Coconut - 60 grams
Ginger - 2 teaspoons
Green chili - 1 1/2 teaspoons
Roasted split bengal gram - 1 tablespoon
Tamarind - 1 teaspoon
Salt - 1/2 teaspoon
Water - 50 milliliters
Oil - 15 milliliters
Mustard seeds - 1 teaspoon
Curry leaves - 7 - 8
Dry red chili - 1
Asafoetida - 1/4 teaspoon