Dosa Recipes – 9 Different Types Testy And Yummy Dosa Recipes

Recipes for Dosas- Dosa is a South Indian classic that is widely available in India. A taste of those thin, wafer-like crepes stuffed with flavorful masalas whisks you away to heaven. Did you know the ‘dosa’ is one of the World’s 50 most delectable foods? It is also one of the top ten most delicious foods in the world, and we are not complaining. And if you taste one of these inventive and delectable dosa dishes, you’ll agree with the rankings.

Here are our 9 favourite dosa recipes, each with its own unique touch. If you try these, you will undoubtedly become a member of the Dosa Fan Club:-

1. Pesarattu (Green Gram Dosa) Recipe

Start your day on a healthy note with this original Andhra Pradesh dish. While this dosa is created with the benefits of green gramme, green is the way to go.

Ingredients of Pesarattu (Green Gram Dosa)

2 Cups moong dal (cleaned and soaked for an hour)
1/2 cup rice (cleaned and soaked for an hour)
to taste green chillies , chopped
1/4 tsp asafoetida powder
1 tsp salt
1/4 cup coriander leaves , chopped
1/4 cup onions, chopped
Oil (for pan frying)

HOW TO MAKE IT

1.Drain the dal mixture and roughly grind it. Add the chilies, salt, coriander, and onions, as well as enough batter to produce a dropping consistency.

2.To prepare dosas, heat a tawa or griddle, spray some water on it, and immediately pour and spread out some batter. As the edges begin to rise, apply oil all around and on top. When cooked, it will come clean.

3.Top with coconut chutney and serve.

2. Rava Dosa Recipe

Another typical southern breakfast meal. Many people enjoy these wafer-thin dosas prepared with semolina or sooji!

Ingredients of Rava Dosa

1 Cup fine sooji (semolina)
1/2 cup rice flour or plain flour
1 tbsp oil
1/8 tsp soda bicarb
2 1/2 cups buttermilk
1 tsp coriander chopped fine
2 green chillies, finely chopped

HOW TO MAKE IT

1.Combine all of the ingredients in a blender. If required, add extra buttermilk.

2.The batter should be rather thin (pouring consistency). Season with salt to taste. Set aside for at least 20 minutes.

3.Heat the griddle over high heat, then sprinkle some water on it until it sizzles and rapidly pour 1 large scoop of batter on it. Distribute evenly by flipping the griddle slightly. Reduce the heat and, when the edges start to rise or brown, drizzle some oil (1/2 tsp) over the dosa and around it. As the edges of the dosa begin to rise, slide the spatula under it and ease it out.

4.Roll the dosa into a three-dimensional cylinder. Serve with onion and/or coconut chutneys on the side. As with basic dosa, lift with a spatula.

3. Ragi Wheat Dosa Recipe

Ragi flour is used in this healthy dosa recipe. This is an excellent choice for people wishing to get their daily dosage of calcium.

Ingredients of Ragi Wheat Dosa

1 Cup ragi flour
1 cup wheat flour
Butter milk (to mix)
to taste salt

HOW TO MAKE IT

1.Mix the ingredients thoroughly; the batter should be the consistency of conventional dosa batter.

2.Leave it overnight before making dosas the next day.

3.Serve with your favourite chutney.

4. Masala Dosa Recipe

The ultimate dosa! A masala dosa is one of the world’s most delectable dishes, and it never fails to please! Make your own version of this classic.

Ingredients of Masala Dosa

2 Cups rice (preferably parboiled)
1/2 cup black Gram (Dhuli Urad)(split and husked)
1/2 tsp fenugreek seeds
2 tsp salt
Oil (for cooking dosas)
For the Masala for Dosas:
500 gms potatoes (peeled and cubed), boiled
1 1/2 cups onions, sliced
2 green chillies (optional), finely chopped
2 tbsp oil
1 tsp mustard seeds
6-7 Curry leaves
2 tsp salt
1/4 tsp turmeric, powdered
1/2 cup water

HOW TO MAKE IT

1.Depending on the weather, wash and soak the rice in one container and the dal and fenugreek seeds in another for 5-6 hours or overnight.

2.Grind the dal mixture until it is extremely smooth. Then, smooth out the rice and combine the two batters.

3.Add salt and water to get a dropping consistency. Let to ferment overnight or longer, depending on the weather, until somewhat spongy.

4.If the sauce becomes too thick, dilute it with a little water. Brush oil over the hot tawa. Splash a little water over it while it’s extremely hot, then immediately pour batter onto it, spreading it thinly in a circular motion.

5.This will have to be done quickly and will require some practise.

6.After spreading the batter, reduce the heat to low and drizzle a little oil around the edges, allowing it to soak beneath the dosa.

7.When the sides begin to brown, slide a flat spoon underneath to let the dosa slide off the pan. Filling should be placed in the centre, and the two edges should be folded over.

8.Serve with sambhar and chutney if desired.

5. Onion Rava Dosa Recipe

A wonderful crisp dosa dish. A rava dosa variety topped with an onion-green chilly combination.

Ingredients of Onion Rava Dosa

1 Cup Rava (semolina)
1 cup Rice flour
3 Green chillies, chopped
1/2 inch Ginger, grated
1/2 tsp Black pepper
1/4 tsp Cumin seeds
A pinch of Asafoetida
3 Onions, finely chopped
3 tsp Cashew nuts (broken), roasted
to taste Salt
Oil

HOW TO MAKE IT

1.Combine the rice flour and rava with a little water to make a smooth batter.

2.Combine the asafoetida, cumin seeds, and salt in a mixing bowl.

3.Cover and leave to ferment for a few hours in a warm location.

4.In a mixing dish, combine the chopped onions, green chilies, ginger, cashew nuts, and black pepper. Set aside.

5.Preheat a flat pan (tawa) with a scoop of oil. Make a thin batter using the dosa batter and some water.

6.Pour 1/2 cup of the batter into the centre of the pan and immediately spread with an outward spiral motion to make a thin 8-inch-diameter pancake.

7.Spread the onion-green chilli mixture on top. Cook until the edges are golden brown with a little oil.

8. Carefully fold the dosa and remove from the pan with a spatula. Serve immediately with chutneys or sambhar.

6. Cheese Chilli Dosa Recipe

Someone correctly stated that the secret ingredient that elevates any dish is always cheese! A mix of Indian textures and Western flavours.

Ingredients of Cheese Chilli Dosa

1/2 Kg rice
100 gms urad dal
50 gms chana dal
to taste salt
50 gms cheddar cheese
Chilly flakes

HOW TO MAKE IT

1.Soak the rice and dals in water overnight. Then combine them, add the salt, and grind until you have a smooth, flowing batter.

2.Heat the tawa by sprinkling it with water and then with oil.

3.Pour some batter onto a plate, spread it out in a circular motion, and drizzle with extra oil.

4.Combine the shredded cheese and the chilli flakes.

5.When it’s brown, fold it gently.

6.Serve immediately with the coconut and tomato chutney.

7. Kuttu Ka Dosa Recipe

With a meal like this, you may feast lavishly while fasting! This dish is suitable for fasting since it contains buckwheat flour (kuttu) and colocasia (arbi).

Ingredients of Kuttu Ka Dosa

For Potato Filling:
3 potatoes, boiled
Ghee (for frying)
to taste salt (use sendha namak if fasting)
1/2 tsp red chilli powder
1/2 tsp ginger, chopped
For the Dosa:
5 tbsp buckwheat flour kuttu)
2 tbsp arbi (colocasia), boiled
to taste salt
1/2 tsp ajwain (carom seeds)
1/2 tsp red chilli powder
1 tsp ginger, chopped
1 tsp green chillies, chopped
ghee (clarified butter)
1/2 tsp green chillies, chopped
Ajwain

HOW TO MAKE IT

Prepare the Potato filling:

1.Heat the ghee in a skillet, then add the potatoes and the rest of the ingredients.

2.Toss the potato mixture about for a few minutes, or until it turns light brown.

3. Remove it and set it away.

Prepare the Dosa:

1.In a mixing dish, combine the arbi, flour, and salt.

2.Add little water and thoroughly stir.

3.Mix in the ajwain, red chilli powder, ginger, and green chilies.

4.Continue to add water and whisk in one direction until the batter reaches a smooth, flowing consistency.

5.Heat a flat pan, dab some ghee on it, pour a ladle of batter on it, and spread it out.

6.After a few minutes, add more ghee over the edges to crisp it up.

7.Flip it over and finish cooking the other side.

8.Place some filling on top of the dosa and fold it over.

9.Serve with mint and coconut chutney, if desired.

8. Mysore Masala Dosa Recipe

For all spice connoisseurs! A crisp dosa topped with a hot red chutney and filled with masala aloo.

Ingredients of Mysore Masala Dosa

1 Cup rice (par-boiled)
1/4 cup black gram (urad dal)
3 tbsp toor dal
3 tbsp semolina
1 tsp methi seeds (fenugreek seeds)
to taste salt
For the dosa masala:
250 gms potatoes
1 cup onions, sliced
1 tsp garlic, chopped
1 tsp ginger, chopped
2 tbsp coriander leaves, chopped
to taste green chillies
to taste salt
oil
1 tsp mustard seeds
1 sprig curry leaves
For red chutney:
5-6 Garlic cloves
A pinch of ginger
2 Red chillies
1/2 onion, chopped
2 tbsp chana dal, fried
to taste salt

HOW TO MAKE IT

1.Soak all ingredients except the semolina for four hours.

2.Combine the semolina, salt, and water in a mixing bowl. Prepare a batter and set it aside to ferment overnight.

Prepare dosa masala:

1.Boil, peel, and mash the potatoes.

2.Make a paste with the garlic, ginger, coriander leaves, green chilies, and onions.

3.In a pan, heat the oil and add the mustard seeds.

4.In it, sauté the remaining onions.

5.Add the paste and cook for a few minutes.

6.Combine the tomatoes, potatoes, salt, and curry leaves in a mixing bowl.

Prepare red chutney:

1.Roast the chana dal till it begins to brown.

2.You may alternatively cook the onion, garlic, and ginger for a minute before adding them to the blender.

3.Combine all of the ingredients to make a paste.

Prepare dosa:

1.Heat a small amount of oil in a skillet and distribute the dosa batter on top.

2.Pour the oil around the dosa and fried it well.

3.Smear the red chutney on the dosa.

4.Place some filling in the dosa, fold it, and serve immediately.

9. Paneer Dosa Recipe

Delight in this delectable south Indian favourite with paneer bhurji! For a complete dinner, serve with your favourite chutneys and sambar.

Ingredients of Paneer Dosa

2 scoops instant dosa mix
1 scoop yogurt
Water (as needed)
1 tbsp left-over paneer bhurji
Oil (as needed)
for garnishing Shredded paneer

HOW TO MAKE IT

1.Combine yoghurt, instant dosa mix, and water to make a dosa batter.

2.Heat a tawa and coat it with oil.

3.Spread a ladle of batter equally on the tawa.

4.Top with paneer bhurji. Drizzle oil over the sides of the dosa and toast till crispy and golden brown.

5.Top the filling with some shredded paneer, wrap the dosa, and serve hot.

We are confident that you will like this collection of recipes as much as we did. Please let us know which one came out on top for you.

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Dosa Recipes | How To Make 9 Different Types Testy And Yummy Dosa

1. Pesarattu (Green Gram Dosa) Recipe

Ingredients of Pesarattu (Green Gram Dosa)

2. Rava Dosa Recipe

Ingredients of Rava Dosa

3. Ragi Wheat Dosa Recipe

Ingredients of Ragi Wheat Dosa

4. Masala Dosa Recipe

Ingredients of Masala Dosa

5. Onion Rava Dosa Recipe

Ingredients of Onion Rava Dosa

6. Cheese Chilli Dosa Recipe

Ingredients of Cheese Chilli Dosa

7. Kuttu Ka Dosa Recipe

Ingredients of Kuttu Ka Dosa

Prepare the Potato filling:

Prepare the Dosa:

8. Mysore Masala Dosa Recipe

Ingredients of Mysore Masala Dosa

Prepare dosa masala:

Prepare red chutney:

Prepare dosa:

9. Paneer Dosa Recipe

Ingredients of Paneer Dosa

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