Instant Oats dosa

Oats dosa is quite similar to rava dosa in preparation and cooking. These dosas have their own unique taste which differentiate from the rava dosa. Especially the nice aroma that comes while cooking them. I have seen recipes for oats dosa which calls for grinding the oats along with rice and urad dhal. But oats should be something that lends a helping hand to have instantly. I tried Oats dosa like rava dosa or wheat dosa and it did come as great as a rava dosa.

Smiley Dosa

A little treat for my little girl! It is hard to make my daughter eat! She is such a picky eater..She took 4 years to start eating dosas. And this dosa is what I make her every time. She starts with the cheeks, mouth, nose, eyes and so on..

This post is just for my little daughter (as not much recipe involved). She is the major contributor to my blog by being so sweet and giving me such great time for myself!

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Masala Dosa

A very simple recipe for any day when you would like to have something other than the routine dosa and the chutney. Some people stay away from Masala dosa as they have the potato filling as I do. But I tell you, it does not make you feel heavy as they are prepared at home. Some how we can never eat more than one or couple of masala dosas from hotel. And it is not like that when it is prepared at home.

You need

For the filling
Potato, medium sized - 4 nos
Onion, medium sized long thinly sliced - 1 to 2
Small green chilies, just split them at the center - 4-8 nos
Turmeric - 1/4 tsp
Salt to taste
Mustard - 1/4 tsp
Urad dal (black gram) - 1 tsp
Chana dal (yellow split peas) - 1 tsp
Curry leaves - 2 bunch
Coriander leaves or Cilantro - 2 springs
Ghee - 1 tbsp
Oil to saute

Heat oil in a skillet. Add mustard and allow it to sizzle. Now add urad and channa dhal and saute until golden color. Now add the chopped curry leaves and then the chillies. Add the onions and saute for about 2 -3 mins. Now add the mashed potato to it, with salt and turmeric. To the mixture add little water and cook until the masala is done. It should not be in gravy form. Finally add the chopped cilantro and a tsp of ghee.

To prepare Dosa
I always use idli batter to prepare dosa with a little addition of water so it is not as thick as the idli batter. And it comes out very well without sticking to the pan.
Take 1 laddle of the dosa batter. After the dosa pan is heated for a while, pour the batter and swirl to make a circle. Let the dosa be very thin and crisp. Crispy dosas taste great when filled with masala.
Cook in medium flame. Once it is done on one side, flip it to other side. Cook on low flame and remove from stove. Keep the masala filling in the center of the dosa and fold.

Serve hot with chutney of your choice.

Tomato Dosa

This week is a idli-dosa week in our house. After two weeks, it only this we had continuous idlis and dosas. With the last few batter, I made tomato dosa. It is very easy to prepare the batter, and requires a small technique to make the dosa with it tearing away.

You need

1/2 cup pureed tomatoes (I used 1 1/2 tomatoes for 1/2 qt dosa batter)

1/2 qt dosa batter

1 full tsp rice flour

chopped green chillies (optional)

1/2 tsp salt

oil for making dosa

Add the pureed tomatoes to the dosa batter, rice flour, along with salt and mix well.

Heat the dosa or non-stick pan, sprinkle a drop of oil before pouring the batter. Pour one laddle of batter and swirl it. Pour 1/2 tsp of oil around the dosa and close with a lid. (You need to make how I prepared the veggie dosa) Cook on low flame.

Once it is cooked, flip it to other side. Cook on low flame. Remove from the stove. Serve hot with chutney or thogayal of your choice.

It is very good for in the morning and for kids. As tomato always has tendency to increase appetite. And unlike other dosas, they leave a great taste in your mouth after you eat them.


I am happy to send this entry for the event One Me Two Ways hosted by Hima,