A hot, crisp dosa is something that can be enjoyed at any time with or without accompaniments. The traditional masala dosa usually has potato filling but it is fun to innovate with fillings once in a while. Here are a few easy-to-prepare variations of dosa.
Cheese dosa
Ingredients:
3 cups idli rice
1 cup urad dal
1 tsp fenugreek seeds
Salt to taste
For the Filling
2 medium onions, finely chopped
1 tbsp garlic, minced
1 cup cheese, grated
1 tbsp chilli flakes
Salt and pepper to taste
Oil for cooking
Method:
Soak rice and dal separately for 6-7 hours. Add fenugreek seeds to the urad dal when soaking. Grind the soaked rice and urad dal separately in a mixer or grinder. Mix both the ground batters very well and add salt. Leave to ferment overnight or for 7-8 hours till the batter doubles. Before making dosas, add a little water to the batter but don’t make it very thin. To make the filling, heat oil in a pan; add garlic and onion. Cook till onions become transparent. Add salt and pepper and then the grated cheese. Mix well and season with chilli flakes. To make dosas, heat a non-stick pan or griddle. Sprinkle water and wipe and then spread a ladleful of batter. Sprinkle a little oil along the edges of the dosa. The dosa will leave the pan on its own. Cook till browned. Spread the filling in the middle, fold the dosa carefully and serve hot with chutney and sambar.
Egg dosa
Ingredients:
1 egg per dosa
Half cup urad dal
Half cup parboiled rice
Half cup chana dal
Salt and pepper to taste
Oil for cooking
Method:
Wash and soak dals and rice for 3-4 hours. Grind to a thin paste. Add salt and mix well. Cover and keep aside for 7-8 hours to ferment. Heat the dosa griddle. Spread a big spoon of batter. Break one egg on the dosa. Spread a little. Sprinkle salt and pepper powder. Spread one teaspoon of oil around the dosa. Cook till golden brown. Remove and serve hot with chutney of your choice. Repeat the process with remaining ingredients.
Noodles dosa
Ingredients:
2 cups dosa batter
Half cup Schezwan sauce
Half cup cabbage, shredded
Half cup spring onion, chopped
Half cup carrot, shredded
1 capsicum, sliced
2 green chillies, chopped
Half-inch ginger, minced
2-3 cloves garlic, minced
Half tsp soya sauce
Half tsp white vinegar
1 cup boiled noodles
Salt and pepper to taste
Oil for cooking
Method:
Take about two cups of dosa batter with some salt. Ensure it is free of lumps and set aside. To make fillings, heat oil in a pan and add ginger and garlic. Saute for a few seconds and then quickly add shredded cabbage, carrot, green chillies, onion and sliced capsicum. Toss the vegetables with some salt and pepper on a medium flame. Do not overcook vegetables. The vegetables should remain crunchy. Add boiled noodles and mix well. Add soya sauce, white vinegar and Schezwan sauce. Mix well and leave to cook for a few minutes. Now, turn off the gas. Heat a dosa griddle.
Pour a ladle of dosa batter and spread in a circular motion to form a thin dosa. Cook it over medium heat for a few minutes. Drizzle oil over the edges and cook till golden brown. Spread some Schezwan sauce in the centre of the dosa and spread the desired amount of filling. Fold carefully. Serve hot with chutney. Repeat the process with the remaining ingredients.
