Try Our 2 Ways Dosa Recipes.

Paneer Masala Dosa

Servings - 2 - 3

INGREDIENTS
(For Paneer Masala)
Oil - 30 milliliters
Cumin - 1 teaspoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Curry leaves - 1 tablespoon
Onions - 120 grams
Tomato - 130 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 1 teaspoon
Crumbled paneer - 350 grams
Dry fenugreek leaves - 1 teaspoon
Coriander - 2 tablespoons
(For Dosa)
Dosa mixture - 155 grams
Yogurt - 125 grams
Water - 250 milliliters
Water
Butter
(For Coconut Chutney)
Coconut - 60 grams
Ginger - 1 1/2 teaspoons
Green chili - 1 teaspoon
Roasted split bengal gram - 1 1/2 tablespoons
Tamarind - 1 tablespoon
Salt - 1 teaspoon
Water - 50 milliliters
Oil - 15 milliliters
Mustard seeds - 1 teaspoon
Curry leaves - 5 - 6
Dry red chili - 1

PREPARATION
(For Paneer Masala)
1. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon curry leaves and stir for 2 - 3 minutes.
2. Then, add 120 gram onions and fry till translucent or until it turns golden brown in color.
3. Now, add 130 grams tomato and saute until it turns soft and pulpy.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1/4 teaspoon turmeric and stir well.
6. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1 teaspoon coriander powder and mix it well.
7. Then, add 350 grams crumbled paneer and mix it well.
8. Cook for 8 - 10 minutes on medium heat.
9. Add 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix it well.
10. Remove it from heat and keep aside.
(For Coconut Chutney)
1. In a blender, add 60 grams coconut, 1 1/2 teaspoons ginger, 1 teaspoon green chili, 1 1/2 tablespoons roasted split bengal gram, 1 tablespoon tamarind, 1 teaspoon salt, 50 milliliters water and blend it into a smooth paste.
2. Heat 15 milliliters oil in a pan, add 1 teaspoon mustard seeds, 5 - 6 curry leaves, 1 dry red chili and stir for 3 - 5 minutes on medium heat.
3. Add this tempering over the chutney and mix it well.
(For Dosa)
1. In a mixing bowl, add 155 grams dosa mixture, 125 grams yogurt, 250 milliliters water and mix it well.
2. Rest the mixture for 5 minutes.
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 some butter on it and spread it evenly.
7. Add the prepared paneer on it.
8. Fold it gently.
9. Remove it from pan.
10. Serve hot with sambar and coconut chutney.

Podi Dosa


Servings - 2 - 3


INGREDIENTS
Rice - 300 grams
White lentils - 80 grams
Water - 1 litre
Washed split pigeon peas - 250 grams
Water - 1 litre
Salt - 1 teaspoon
Turmeric - 1 teaspoon
Sambar powder - 1 teaspoon
Oil - 2 tablespoons
Onions - 100 grams
Carrots - 100 grams
Green beans - 70 grams
Tamarind pulp - 200 milliliters
Oil - 2 tablespoons
Mustard seeds - 1 tablespoon
Curry leaves - 10 - 12
Dry red chili - 2
Asafoetida - 1/8 teaspoon
Red chili - 1 teaspoon
Sambar powder - 2 teaspoons
White lentils - 60 grams
Split bengal gram - 60 grams
Curry leaves - 10 - 12
Asafoetida - 1/8 teaspoon
Salt - 1/2 teaspoon
Washed flattened rice - 100 grams
Water


PREPARATION
1. In a bowl, add 300 grams rice, 80 grams white lentils, 1 litre water and soak for 4 - 5 hours.
2. Take a a pressure cooker, add 250 grams washed split pigeon peas, 1 litre water, 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon sambar powder and cover it with lid.
3. Cook until you hear 2 whistles.
4. Open the lid and remove it from heat.
5. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent.
6. Then, add 100 grams carrots, 70 grams green beans and mix it well.
7. Cook for 8 - 10 minutes on medium heat.
8. Now, add the cooked dal, 200 milliliters tamarind pulp and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Remove it from heat and keep aside.
11. Heat 2 tablespoons oil in a pan, add 1 tablespoon mustard seeds, 10 - 12 curry leaves, 2 dry red chili and stir for 1 - 2 minutes.
12. Add 1/8 teaspoon asafoetida, 1 teaspoon red chili, 2 teaspoons sambar powder and mix it well.
13. Add the tempering over the sambar and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Take a pan, add 60 grams white lentils and dry roast until it turns golden brown in color.
17. Remove it from heat and keep aside.
18. Take a another pan, add 60 grams split bengal gram and dry roast until it turns golden brown in color.
19. Remove it from heat and keep aside.
20. Take a another pan, add 12 dry red chili and dry roast until it turns golden brown in color.
21. Add 10 - 12 curry leaves, 1/8 teaspoon asafoetida and stir well.
22. Remove it from heat and transfer this into a blender.
23. Add the roasted white lentils, roasted split bengal gram, 1/2 teaspoon salt and blend it into a fine powder.
24. Keep aside.
25. In a blender, add the soaked rice, white lentils, 100 grams washed flattened rice and blend it into a smooth paste.
26. Rest the batter for 5 hours.
27. Heat a tawa, sprinkle some water and wipe off completely.
28. Now, pour a ladle full of dosa batter and spread gently.
29. Cook on moderate heat for 2 - 3 minutes.
30. Sprinkle some prepared milage pods powder on it.
31. Fold it gently.
32. Remove it from pan.
33. Serve hot with prepared sambar and coconut chutney.