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My Favourite Dosa Recipes

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Dosa is a fermented crepe or pancake made from urad dal (black lentil or white dal) and rice. It’s a traditional South Indian dish usually eaten for breakfast or dinner. Dosa is rich in carbohydrates and proteins. It’s a very common breakfast in the states like Tamil Nadu, Karnataka, Andhra Pradesh and Kerala.

a traditional South Indian dish usually eaten for breakfast or dinner  They can either be made plain or stuffed. One masala dosa can provide your body with most of the required vitamins and nutrients. For ex: The masala dosa is served with a yummy stuffed potato curry, coconut chutney and sambar.

Hence if you are on a weight loss diet, you will be able to have a complete filling nutritious meal and would not feel the urge to eat anything between meals. Although the dosa is made from a batter of black lentil and rice, there are a variety of versions that can be prepared with this batter, for example Paper dosa, Set dosa, Uttappam,

Onion dosa, Butter dosa, Masala dosa, Mysore masala dosa, 70 MM dosa and many more. Characteristically the ingredients like the urad dal, rice, little fenugreek seeds are soaked overnight or for at least 6 hours and then ground or blended to a paste. The batter should be ground to a very smooth paste and should be to the right consistency. The Dosa batter is thinner than the Idli batter. This consistency is required to make the crepe. There is less Amylopectin in Dosa than Idli.

The Dosa crepe has to be crusty and crisp, while the Idli is soft and fluffy. You can also just add water and thin Idli batter to make crispy Dosa. The batter is then ladled in small amounts onto a hot greased tawa, where it is spread out into a thin circle and fried for a very short time with oil or ghee until golden brown. The dosa may then be folded in half and served or rolled as in a wrap, but in both cases it is cooked on a single side. Alternatively, it may be flipped to cook on the other side and then served.

Dosas are typically served with a side dish that varies from each individual’s preference and choice. Some of the common items that are served along the Dosa are sambar, chutney (usually it’s the coconut chutney), Milaga podi, any chicken, mutton or fish curry. Masala dosa originated in Udupi, Karnataka.

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It’s nicely wrapped around the sabji or potato curry. Before it was invented, plain dosa was served with potato curry (potato podimas or potato bhaji) without onions in a separate cup. During a shortage of potatoes, method was created where potato was mashed and sauteed with onions together with other spices. This was then placed inside the dosa instead of a separate cup. This was done to hide the onions which are not eaten by orthodox Hindus and Jains.

People enjoyed this new dosa. It came to be known as "Masala Dosa", from the sautéeing of spices (potato masala) during the preparation of the bhaji. Listed are some of my favourite dosa recipes that I would you all to try.

Dosa dosai Dosa made with rice, urad dal. 

Pesarattu Green gram dosa This dish is an Andhra breakfast preparation with made moong green gram. Pesarattu actually means an attu (crepe or dosa) made from pesara pappu (full moong dal or green moong dal or green gram). It is a lentil based pancake served as a best breakfast dish with coconut chutney. 

Dosa Adai Dosa Adai is an extremely flavourful dish. Dosa served with potato masala is one of the most traditional favourite dishes of the south India. Adai batter ground to a smooth paste and spread into a thin crispy pancake lends itself to satiate your palate. Dosa Adai is a fantastic and super breakfast dish which is enticing to the taste buds. 

Cheese Adai Dosa Cheese Adai Dosais one of the best food suited for kids and it is always a hit with the little tots and make this Adais as a reward to your kids. 

Rice and Dal Adai Adai is made of lentils and rice. It is usually prepared for breakfast and is filling and healthier than dosa. Rice and Dal Adai is a very popular south Indian breakfast dish served with coconut chutney or jaggery. 

Multi Grain Adai Multi grain Adai or Multi grain Indian crepe or Multi grain Adai pancakes is a healthy and nutritious dish. Adai is prepared with a combination of many essential multi grain lentils such as rice, urad dal, channa dal, toor dal, moong dal and green gram mixed with dried red chillies, asafoetida and fresh curry leaves. Multi grain Adai is a deliciously healthy, savoury and stomach filling snack served at breakfast. It goes well with lime pickle, mint-coriander coconut chutney or eaten with some chunks of jaggery. A blob of white butter served with the hot steaming dosa hits the spot and gives a glazing shine to the adai. 

Mix Veg Multi Dal Adai Cheese Dosa Mix Veg Multi Dal Adai Cheese Dosa is one of the best food suited for kids as this dosa is highly nutritious. It is made combining moong dal, masoor dal, urad dal, chana dal, tur dal, rice, cheese and spices together and then put and dosa and cooked. This is an rewarding dish to the little tots and kids. 

Rava Dosa Quick version Rava dosa is a very tasty and crispy semolina crepe/ pancakes and is perfect for a quicky breakfast that can be served with any chutney. 

Instant Butter Roast Dosa Wheat Flour Instant butter Roast dosa is an fast to prepare instant pancake made with whole wheat flour and panfried with butter that enhances the taste and flavour of the dosa. Kids would love eating. 

Banana Dosai Banana dosai is a sweet crepe/ Indian dosa made with ripe bananas,rice flour, all-purpose flour and a little of milk, flavoured with cardamom powder. 

Sweet Dosa with Flour Sweet dosa made with whole wheat flour. A popular Indian sweet pancake. 

Pancakes Pancakes are light, fluffy and tender crepes cooked over a hot griddle or frying pan. A basic pancake has mainly three key ingredients that include the plain flour, eggs and milk. 

Coconut Pancake This simple pancake with Indian flavours and fit to treated as comfort food. 

  For making healthy and nutritious dosa, the tip is not to use yeast or baking powder for this batter to ferment. You will lose the natural taste.  Do try these amazing and yummy south Indian tiffin – dosa recipes and enjoy its making new variations giving creative dimensions in making it more healthier.

To try more favourite recipes, do click on:

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