Stuffed Sausage Shells

1 pound Italian sweet sausage

1/2 cup chopped onions

4 slices bread, crumbled

1 egg

1/4 cup fresh parsley or 1 teaspoon dried

20 Jumbo Shells, parboiled and drained

2 jars (15 1/2 ounce) Ragu' Spaghetti Sauce, divided

1/4 cup Parmesan cheese

Pre−heat oven to 350 degrees

1. Prick sausage with fork and parboil in small amount of water, in

covered skillet for 15 minutes. Drain. Chop sausage and fry along

with onions, until brown and crumbly, stirring often. Spoon off

excess fat. Add egg, bread, and parsley, and mix thoroughly.

2. Fill hot parboiled shells with sausage mixture, using a teaspoon.

3. Pour 1/2 Ragu Spagetti sauce into a 13 x 9 x 2 inch pan. Arrange

shells in pan.

4. Pour remaining Ragu sauce over shells. Cover tightly with foil and

bake for 30 minutes, or till hot and bubbly.

5. Remove foil; sprinkle grated parmesan cheese over top and bake

uncovered for about 10 minutes more.

Serve with a salad and homemade bread.

These leftovers freeze very well

Read more »

Strawberry Pie

CRUST:

1 stick Butter or Margarine

1 cup Flour

1 cup chopped Pecans

Allow butter to come to room temperature. Beat butter and flour

until combined. Add pecans, mix until combined. Press into lightly

greased pie plate and bake 20 minutes at 350. Cool.

STRAWBERRY FILLING:

1 pint fresh Strawberries

1 bag Strawberry Gel

Clean, hull and slice berries, combine with gel.

CREAM FILLING:

1 8 oz. pkg. Cream Cheese (not light or fat free)

1 12 oz. container Cool Whip

1 cup Powdered Sugar

In mixer, beat cream cheese until smooth. Add sugar and beat until

combined. Add Cool Whip and beat until combined and fluffy.

ASSEMBLY:

Into cooled pie crust layer, 1/2 of cream filling, all strawberry

filling, top with remaining cream filling. Garnish with sliced

strawberries (optional). Cover and refrigerate at least 2−3 hours.

Slice and serve. Yum! Yum!

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Sea Breeze Scrambled Eggs

4 eggs

2 tablespoons milk

1/2 teaspoon dried tarragon

2 tablespoons butter

4 ounces imitation crab meat (shredded)

3 ounces cream cheese (cut in pieces)

salt and pepper to taste

Mix eggs with milk, tarragon, salt and pepper. In a skillet,

melt butter over medium high heat. Add crab and warm while

stirring. Add egg mixture and scramble until about 80% done.

Stir in cream cheese and continue cooking until eggs are set

and cream cheese is melted.

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Reuben Layered Salad

1− 8 ounce Drained Sauerkraut

8 cups torn lettuce leaves

1/2 cup sliced green onions

1 medium tomato, diced

3/4 pound deli corned beef, cut in julienne strips

1 1/4 cups Thousand Island dressing

6 ounces shredded Swiss cheese

In a 9 X 13 inch dish, layer sauerkraut, lettuce, onion, tomato

and corned beef. Carefully spread dressing. Sprinkle with cheese.

Refrigerate overnight.

Top with: Pumpernickel Croutons

Brush both sides of 6 slices of pumpernickel bread with 1/4 cup

melted butter. Cut into cubes. Place on jelly roll pan and bake

in a 350 degrees oven until crisp, stirring occasionally for about

15 minutes

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Really Cool Shrimp Salad

Really Cool Shrimp Salad

 

2 Lbs. Medium Shrimp

1 Cup Miracle Whip

1/2 Cup Green Onions

1 Green Bell Pepper

1 Small Head of Lettuce

1 Medium Tomato

1/2 Cup Mozzarella Cheese

Peel, devein, and boil shrimp. Chop lettuce, bell pepper, tomato,

green onions and shrimp, and mix together in bowl... Shred mozzarella

cheese and add to salad.. Add miracle whip and mix together well.

Refrigerate for at least one hour and serve by itself or with your

favorite seafood meal.....

Really

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Buttermilk Coffee Cake

Preheat oven to 350 degrees

3/4 cup butter or margarine (softened)

2 cups sugar

3 cups flour

Mix into crumbs and put aside 1 cup for topping,

divide into two equal amounts. Put aside.

Then add to the rest of the crumbs;

1 cup of buttermilk and 1 teaspoon baking soda, mixing them

together first.

1 teaspoon of tartar

2 eggs

1 teaspoon vanilla

Mix all together, you may have to add a little more buttermilk, but

don't have the batter runny, it should be a little on the thick side,

but pourable.

Grease and flour two (2) 8 or 9 inch round cake pans, pour the

batter into the pans and put the crumbs on top of both, pat

down a little.

Bake at 350 degrees for about 20 to 25 minutes or till a toothpick

comes out clean.

These cakes are great for freezing. if you want to make ahead,

and have extra's on hand. Wrap in Saran Wrap for best results,

then put into a freezer bag.

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Barley Casserole

Barley Casserole

 

1 box Pearled Barley − uncooked

3 Tbsp. Oleo

1 − 15 oz. can mushrooms, pieces & stems or sliced − drain with

liquid going into a large measuring cup

1 small onion diced − or equivalent dried onion flakes

1 can Cream of Celery soup

1 Beef bouillion cube

2 Tblsp. dried Parsley Flakes

Salt & Pepper

Melt oleo and lightly brown uncooked barley in large frying pan.

Remove from heat.

Place bouillion cube in a cup and add just enough HOT water to

dissolve the cube − set aside.

To the browned barley − add all the ingredients above EXCEPT for

the mushroom liquid. This includes the dissolved bouillion cube as well.

Mix well. Pour into a greased, 2−1/2 to 3 qt. casserole dish.

Add water to the mushroom liquid to equal 4 cups. Add to the barley

mixture, stir gently, cover.

Bake: 350 degrees for 90 minutes − stirring once halfway through

baking time.

During baking if becomes too dry, add a little water. End results

should be like cooked rice − moist but not dry or watery.

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Baked Potato Salad

8 potatoes

1/2 pound bacon

1 pound processed American cheese, sliced

1/2 onion, chopped

1 cup mayonnaise

salt and pepper to taste

1/4 cup black olives, sliced

Preheat oven to 325F. Butter one 9x13 inch baking dish.

Bring a large pot of salted water to a boil. Add potatoes and cook

until tender but still firm, about 15 minutes. Drain, cool and slice

1/4 inch thick. Place bacon in a large, deep skillet. Cook over medium

high heat until lightly brown. Drain, chop and set aside.

Combine the potatoes, cheese, onion, mayonnaise and salt and pepper.

Mix well and pour into prepared baking dish.

Top with bacon and olives, and bake at 325F for 1 hour.

Read more »

51 Dosa recipies

 

Tofu - Neer Dosa

Ingredients

2 cups raw rice

1/2 cup of tofu (any variety soft, firm, extra firm)

salt to taste

1/2 tsp jeera

Method

Wash and soak rice for 2 hours.

Grind with tofu to a fine paste.

Add jeera seeds (optional).

Add water to make the batter thinner than the normal dosa batter.

Heat tava, apply oil and splash 1 ladle of batter on the tava to form a dosa. (Note that the

batter cannot be spread with the ladle on the tava like other dosas).

Cover it and leave it for 2 minutes and turn it over on the tava carefully.

Let it stay for a couple of minutes, uncovered.

Rag Tag Dosa

Ingredients

semolina/rava - 1 cup

flour(preferably wheat flour) -1 cup

lassi -1 -2 cups to get a loose paste.(or plain water and lime juice can do)

finely cut onion - 1

1/4 tsp each chilli powder and pepper powder

ginger 1", finely sliced (an even use readymade ginger paste)

coriander leaves - 1 small bunch.

jeera-1 teaspoon

hing-solid pinch

salt (-about 1 tsp(according to taste)

optional shredded carrot/cabbage/capsicum/radish/or few methi leaves/palak finely cut)-

just a little.

Method

Mix the atta, semolina, add salt and hing and mix into loose paste, with lassi or water and

lime juice or plain water.

Add the other ingredients and mix well.

Heat the tava, spread a little oil with half an onion (spreads evenly and better that way) and

pour a big ladle of the dough and move the tava around to ensure it spreads.

Turn over after two minutes.

And then just eat it. If you think you want it. Have it with anything on hand. Even plain

salted butter!

Dosa

Ingredients

split black gram (urad dal)

rice flour

Method

Soak 1 cup of urad dal for 3 hrs.

Grind it adding water to smooth consistency.

Then add 2 cups of rice flour. To it and add salt and let it ferment overnight.

Make thin dosas and it comes out very crisp and tasty.

Set Dosa

Ingredients

1/4 cup roasted gram dal

1/4 cup grated coconut.

3-4 green chillies

a small piece of tamarind

1 tbsp coriander leaves

salt to taste

For seasoning :

1 tbsp oil

1 tsp mustard seeds

1 pinch of asafoetida

1 tsp urad dal

Method

Soak the urad dal and poha for 4-5 hours. Grind it finely to a paste with water Add rice

flour and salt to the paste and mix well. You can add more water to get the required

consistency.

Store the dough in a large vessel in a warm place for atleast 8 hours for it to ferment well.

Heat tava. Pour a tablespoon of dough on the tava. Do not make it very thin.

Prepare small round dosas of approximately 10 cm diameter with little oil. Cover it and let

it cook for a few minutes. When the dosa is red, turn the dosa and cook on the other side.

Serve a 'set' of 3 dosas topped with butter or ghee and chutney. Grind all the ingredients

for chutney with water. The chutney should be watery.

Seasoning:

Heat oil in a small pan. Add all the ingredients for seasoning. When the mustard seed

splutters, remove the pan from heat and gently pour over chutney. Mix well and serve.

Quick Dosa

Ingredients

1 cup of rava

half cup of grated coconut

2 green chillies

salt

water (to mix)

oil (to fry)

Method

Mix rava + grated coconut + green chillies + salt. Add water to make it a paste form.

Heat the tava, pat the above just like roti and then after few seconds add oil.

Its very easy and tastes good with Ginger Chutney. Try this; this is really dosa with the

difference!

Rawa Dosa

Ingredients

sooji / rawa - 1 cup

green chillies - 5 (increase or decrease the quantity depending on your spice level)

jeera - half a tsp (optional)

onions - 2 medium

cilantro - a small bunch

curry leaves - a few

coconut grating - about two tbsp.

salt to taste.

water.

Method

Fry rawa like you would for upma. (I fry rawa in big quantities and store for ready use. In

fact, this prevents the rawa from getting spoilt/worms too.)

Allow it to cool a bit. Finely chop Onions, green chillies & cilantro (coriander leaves) and

add it to the rawa. Add salt, jeera, curry leaves and required amount of water for dosa

consistency & mix really well.

After a few minutes you will notice that the batter absorbs water and becomes thicker.

Add little more water and mix well till you get the right consistency.

When the consistency is okay, start making dosas. Grease the griddle / tawa well. Add oil

droplets to the dosa to cook it well on both sides.

When the dosa starts browning faintly in patches, you know it's done. Smear a little ghee

on the dosa(Sometimes it's okay to forget the calorie-count!).

Sweet Dosa

Ingredients

raw rice - 1 cup

rice flakes - 1 tbsp

methi seeds - 1 small spoon

Jaggery - half cup

coconut - 1/4 cup

(If you want you can add little elaichi)

Method

Soak raw rice, rice flakes and methi seeds together in water for one hour

Grind them nicely with coconut and jaggery.

Put the tava on the gas and prepare dosa by adding little oil. (The gas should be in sim)

The dosa could be served with ghee or butter.

Sweet Dosa

Ingredients

rice-3 cups

toor dal-1/2 cup

channa dal- 1/2 cup

coarsely crushed black pepper

freshly grated coconut

1 whole bunch of finely chopped cilantro

finely chopped green chilies

cumin

salt

oil

Method

Blend the rice coarsely in a blender. Blend even the dals coarsely in a blender. Soak all

the 3 powders in Luke warm water adding sufficient salt.

Make sure to add the water just enough to cover the mixture (make the batter a little

thicker than the dosa batter).

Let the mixture set for about one and half an hour. Add cumin, green chillies, coconut,

coriander & crushed black pepper to the mixture & mix well.

Mean while heat a griddle & grease it with a tsp. of oil. Ladle a big spoon full of batter into

the center of the pan and spread it around in a circular fashion (from inside out) shaping

the batter into a thick dosa.

Wait for few seconds and then take a tsp. of oil and spread it over the edges of the dosa.

When the edges turn golden, flip the dosa on the other side.

Again add a tsp. of oil & cook it for a minute. Serve the dosa with butter.

Spinach Dosa

Ingredients

wheat flour - 1 cup

besan - 1 cup

chopped spinach - 200 gms.

onion - 1 (big)

green chillies - 5 (chopped)

curry leaves - 4-5 leaves

salt to taste

Method

In a mixing bowl, put all the ingredients and mix them well with water to form a thin batter.

Then keep it aside for 5-10 mts.

Heat a non stick pan. Pour the batter to form a dosa. Drop a spoon of oil on the sides to

make it crisper. Once its cooked on one side, turn the dosa to the other side so that it gets

cooked well.

Repeat the same process for other dosas also.

Serve the dosa with butter.

Sada Dosa

Ingredients

1 cup plain rice

1 cup parboiled rice

1/4 cup white urad dal

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds

10-12 tsps. ghee or oil as preferred

water for grinding

Method

Wash the rice and dal together. Add plenty of water and methi seeds.Allow to soak for 7-8

hours or overnight.

Re wash the rice by draining the water 2-3 times.Grind to a paste. Rawa-like grains

should be felt in the batter.

Add soda bicarb and salt and mix well.Keep aside in a warm place for 8-10 hours.Beat the

curds well.

Add to the batter, add more water if required.The consistency of the batter should be thick

enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.Pour a spoonful of batter in the centre, spread

with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it. Remove with spatula when crisp.Serve hot with chutney

and / or sambar.

Poha Dosa

Ingredients

2 cups rice

1 cup poha

2 tbsp. curds

salt to taste

1 tbsp. oil

oil for shallow frying

Method

Wash and soak rice and poha separately in plenty of water.Keep aside for 5 - 6 hours.

Drain and grind separately to a fine paste, using as little water as possible.

Keep aside for 7 -8 hours or overnight.

Add curds and salt and beat well.

Put a serving spoonful of batter on a hot griddle.

Spread just a little, like an omelette.

Sprinkle a tsp. of oil on it. Cover with a plate.

Allow to fry over low heat, till bottom is golden brown.

Serve immediately with any chutney.

Variation:

A dash of finely chopped onions, green chillies, coriander or cheese may be sprinkled

over the dosa, as soon as it is spread. Proceed to cook as above.

Urad-maida Dosai

Ingredients

husked black gram (urad) - 1 cup

fenugreek - ½ tsp

all purpose flour (maida) - 2 cups

salt - taste

Method

Wash and soak urad with fenugreek for 2 hours and grind to a smooth paste. Add salt to

taste. Allow to ferment over night.

Mix maida with enough water to form a batter, the consistency of pouring cream. Keep

covered over night.

Next morning, the maida will settle at the base as a thick paste with clear water on top.

Carefully drain away the water and add the thick paste to the urad batter and mix well.

Add water, if necessary to make a thick pouring batter. Heat a thick flat griddle, preferably

non stick, till few drops of water, sprinkled on it sizzle and evaporate quickly.

Lower the flame and pour ½ cup of batter on it. Spread quickly with the back of a ladle in

concentric circles to form a thin dosa.

Drizzle some oil all round and on top. Cook till the under side is light brown. Turn the dosa

and cook the other side. Serve hot with a chutney.

Put a serving spoonful of batter on a hot griddle. Spread just a little, like an omelette.

Sprinkle a tsp. of oil on it. Cover with a plate.

Allow to fry over low heat, till bottom is golden brown. Serve immediately with any chutney.

Variation:

A dash of finely chopped onions, green chillies, coriander or cheese may be sprinkled

over the dosa, as soon as it is spread. Proceed to cook as above.

Masala Dosa

Ingredients

1 cup plain rice.

1 cup parboiled rice.

1/4 cup white urad dal.

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds the batter.

10-12 tsps. ghee or oil as preferred

water for grinding

Method

For masala:

2 large onions in vertical slices 2 large potatoes boiled and peeled 4-5 green chillies 1

tbsp. chopped coriander 8-10 cashews halved 1/2 tsp. each urad dal, cumin & mustard

seeds 2 tbsp. oil 1/4 tsp. turmeric salt to taste

Wash the rice and dal together. Add plenty of water and methi seeds. Allow to soak for 7-

8 hours or overnight. Re wash the rice by draining the water 2-3 times. Grind to a paste.

Rawa-like grains should be felt in Add soda bicarb and salt and mix well. Keep aside in a

warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required. The consistency of the batter should be

enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa

well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin

round.

Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala

in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve

hot with chutney and/or sambar.

Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly.

Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt,

potatoes, coriander. Mix well.

Mixed Dal Dosa

Ingredients

1 cup rice

1/3 cup each yellow moong, channa, urad dal

2 tbsp. curds

1/2 tsp. soda bicarb

2 tbsp. oil

salt to taste

oil to shallow fry

Method

Wash rice separately and dals together. Soak in plenty of water and keep aside for 5-6

hours.

Wet grind the rice till semolina type grain can be felt Wet grind rice till fine.Mix both

batters.

Add the curds, salt, soda and oil. Mix well till fluffy and light. Keep aside for 3-4 hours

before making dosas.

Heat griddle, pour batter and make as for plain dosas. Serve hot with chutney. Make thin

or thick as desired.

Instant Dosa

Ingredients

2 cups plain flour (maida)

1 cup gram flour (besan)

1/2 tsp. soda bicarb

2 tbsp. curds

salt to taste

oil to shallow fry

Method

2 cups plain flour (maida) .1 cup gram flour (besan).1/2 tsp. soda bicarb .2 tbsp. curds .

salt to taste

oil to shallow fry

Neer Dosa

Ingredients

2 cups rice, washed and soaked for 3-4 hours

salt to taste

oil to shallow fry

Method

Grind soaked rice to a fine paste.

Add salt, enough water to make a thin batter.

Keep aside for 2 hours.

Heat a dosa griddle, pour 1 ladle ful of mixture in centre.

Spread to make a round flat pancake shape.

Or tilt griddle in all directions to allow batter to spread thinly.

When done flip over, drizzle a little oil, cook 1 minute.

Fold in half and then quarter.

Serve hot with coconut or green chutney.

Sago Dosai

Ingredients

rice flour 3 cups (or u can grind cleaned and washed rice to get the same qty)

sago 1 cup

curd to soak sago

4-5 green chillies chopped fine

Method

Wash the sago in water first. Soak it in sour curd for 2 hrs.

Grind to a smooth batter and mix with rice flour and add salt.

Add coconut (fresh), green chillies chopped fine, mustard seeds popped in oil.

Note:

If you are grinding rice, grind rice first and then sago.

Can use to make dosas the same day or next day. They come out very crispy and tasty.

Use a nonstick tava to pour dosas (preferably).

You can chopped onions too if u like.

Buttermilk Dosa

Ingredients

1/2 cup maida

1/2 cup rava

1 cup rice flour

1 cup buttermilk

1 tsp jeera

1 green chilli (finely sliced)

chilli powder

salt

hing

Method

Mix the three flours together in a vessel .

Add chilli powder, green chilli, jeera, hing and salt .

Add buttermilk and mix all the ingredients.

The mixture should be in the consistency of dosa batter.

If the consistency is too thick add water and mix it.

Make dosa's with the batter and serve with chutney.

Vegetable Dosa

Ingredients

1 cup wheat flour (atta)

1 cup maida

1 cup rice flour

1 cup rawa

1/2 cup grated carrot

1/2 cup grated potato

1 cup grated onions

3 to 4 green chillies finely chopped

a piece of grated ginger.

Method

Mix all the ingredients in a bowl.

Also add 1/4 spoon of sugar Mix nicely by adding enough water until it forms a batter.

Leave aside for 10 minutes and add finely chopped coriander leaves.

Take a Tava and spread some oil.

Pour the batter (like dosa ) and add some oil.

Slowly turn to the other side after a few minutes .

Once they turn golden brown the Vegetable Dosa is ready.

Tastes great all by itself. U can have this with green chutney, Chundha or even tomato

ketchup.

Try it out and let me have your views. It is a ideal snack.

Tomato Dosa

Ingredients

ponni rice (pacharisi) - 1 measure

moong dal (pasiparuppu) - 1/2 measure

tomatoes - 3 to 4 big

green chillies - 2

ginger - a small piece

hing/perungayam - a small chunk

salt to taste

cilantro and curry leaves for garnishing.

Method

Soak the ponni rice and moong dal for at least 5-6 hours. In the blender first grind

tomatoes, chillies, hing, and ginger.

Keep it aside. Then grind the rice and dal mixture until fine. Make sure you don't add too

much water while grinding.

To this, add the pureed tomato mixture and blend well. Add the salt to it at this stage.

Keep the batter in the fridge for a good one hour, and then pour it over the tava like any

dosa.

This tastes good with chilly powder or a green chutney.

Maida Dosa

Ingredients

green chilli (hari mirch)

maida

mustard seeds (rai)

Method

First take as much quantity of Maida (powder) as you wish to. Mix it with water in such a

way that there are no lumps of maida formed and the batter is liquid enough like that of

ordinary dosa. Mix it with your hand for better results. Then keep a tadka.

To Prepare The Dosa

Heat the tawa. Any ordinary dosa tawa. As the maida is sticky you cannot make the

dosas as the ordinary ones by pouring the batter and spreading it. Here you have to pour

the batter forming a circle starting from the circumference of the circle and gradually

coming towards the centre. The slope of the tawa helps the batter to flow in.

Fill in the empty spaces if any between the dosa immediately. Pour oil in and out of the

dosa. when it changes colour turn it and pour oil again. When it turns further brown

remove it. Serve it with sambhar, sauce or the south Indian chilly chutney. Chopped green

chillies and mustard seeds(rai) Take oil in a pan. Put some mustard seeds.

When they crackle remove it from the flame and put green chillies and mix them with a

spoon till the chilies turn light green. Then put the tadka on the batter of maida already

prepared. Shake well. To Prepare The Dosa Heat the tawa. Any ordinary dosa tawa.

As the maida is sticky you cannot make the dosas as the ordinary ones by pouring the

batter and spreading it. Here you have to pour the batter forming a circle starting from the

circumference of the circle and gradually coming towards the centre.

The slope of the tawa helps the batter to flow in. Fill in the empty spaces if any between

the dosa immediately. Pour oil in and out of the dosa. when it changes colour turn it and

pour oil again. When it turns further brown remove it. Serve it with sambhar, sauce or the

south Indian chilly chutney.

Musti Dosa

Ingredients

2 cups-raw rice

half cup-urad dal

1 tbsp-methi seeds

1 cup-poha

half cup -grated coconut(fresh)

salt-as per taste

Method

Soak rice+ urad dal+methi seeds for 2hrs in water .

Grind the above with the grated coconut.When half done add washed(soaked) poha &

grind to a fine thick batter.

Add salt & mix well.Keep aside for 6-8hrs to ferment.

Preheat a non-stick tawa & spread out a ladle full of batter into it. The dosa should be of

medium thickness.

Heat it on one side only and serve it hot with onion coconut chutney.

Methi Dosa

Ingredients

4 cups rice

3/4th cup urad dal

1/4th cup methi seeds

1/4th cups avalakki

Method

Soak all the above ingredients for about 3 hours and grind it.

Keep it for a night and add salt.

Next morning make dosa and enjoy it.

Vella Dosai

Ingredients

2 cups wheat flour

1/4 th cup rice flour

1 cup jaggery

half coconut grated

5-6 elaichi powdered

ghee

Method

Add jaggery to two cups of water in a vessel in stove and keep stirring till completely

dissolved.

Keep it down and when little warm add wheat flour, rice flour, coconut and elaichi powder.

Mix everything very well.

Keep the tawa and pour the batter little thick and pour ghee on top. Turn both sides till light

red. Be slow when you turn.

Rice Dosa

Ingredients

rice flour- 4 cups

green chillies- 4 to 5

jeera- 1 tbsp

grated coconut - 2 cups

coriander leaves

salt to taste

water

oil (for making the dosas).

Method

Mix rice flour and water to dosa consistency, i.e, It should be thick enough to be poured

(like the consistency for a pancake).

Cut green chillies into small pieces. Add them to the rice flour and water mixture. Further

more, add jeera, grated coconut, coriander leaves and salt to taste.

Heat tawa and pour oil to grease the pan (tawa). When the pan is hot enough, pour some

of the batter into a dosa . Cook for 3 to 4 minutes.

Tastes great when served with Tomato Chutney or Pudina Chutney or Mango Chutney.

Thavala Dosa

Ingredients

raw rice - 6 small cups

toor dal + moong dal + urad dal - 1 cup

pepper, salt - for taste

Method

Break the raw rice in the mixie just like rava. Add hot water in it upto it gets wet.

Soak toor dal, moong dal, urad dal in a same bowl for 3-4 hours. Grind it in the mixie.

While grinding add salt and pepper. Remove it from the mixie and mix it with the rice rava.

Put it for the night. Next day, it will be a thick paste.

It should be poured in a shallow thick bottommed bowl and should be closed. Put it in sim

position in the gas. Pour oil just like dosa.

After 10 minutes it will be ready. It should be fried one side only.

Pesarat Dosa

Ingredients

1 cup moong dal

1 tbs cumin seeds

2-3 green chillies

salt to taste

Method

Soak the Moon dal in plenty of water for 4-5 hours. Drain the water. Then grind it in a

mixer along with cumin seeds, salt and water as required to get the desired consistency

for Dosa. Then the batter is ready to prepare Dosa.

The method to prepare the dosa is the same as for any other regular dosa.

Note:

If you live in India, then you can grind the Moong Dal and Cumin dry from a local Dry

Grinder Shop and store it in a air tight container.

Any time you feel like preparing Dosa, just mix it with water and salt and you are done

Pumpkin Dosa

Ingredients

boiled rice 200 gms.

raw rice 200 gms.

pumpkin two small pieces

salt to taste.

Method

Soak both the boiled and raw rice for the time of 4 hours.

Peel the skin of the pumpkin and cut the pumpkin into small pieces.

Grind the pumpkin pieces initially. Then add the soaked rice along with the pumpkin

pieces and mix. Add salt to taste. This dosa can be eaten on the same day itself. It will be

very tasty.

Note:

If you live in India, then you can grind the Moong Dal and Cumin dry from a local Dry

Grinder Shop and store it in a air tight container.

Any time you feel like preparing Dosa, just mix it with water and salt and you are done

Soft Dosa

Ingredients

rice flakes - 1 measure

rice - 2 to 2 1/2 measures

methi seeds - 1 teaspoon

curd - 1 small cup

green chillies - 4 medium

Method

Soak the rice flakes, rice, methi seeds in curd for 1 night. Add little water if necessary.

Grind the contents along with mirchi to good consistency. Add salt to taste. Keep the

batter for 6 - 8 hours.

Place 1 1/2 spoon batter on the pan do not spread much.. fry till red and serve with

chutney. It can be eaten even without chutney.

Palak Dosa

Ingredients

2 and 1/2 cups of rice (soaked for 1 hour)

1 lemon-sized ball of tamarind

8-9 red chillies (vary according to how hot it is)

2 and 1/2 tbsp of kothmir (coriander seeds)

1 heaped tsp jeera (cumin seeds)

2 and 1/2 tsp of salt

1/4 tsp of turmeric

1 piece of jaggery (2 and 1/2 times that of tamarind, or to taste)- pounded to powder

1/4 of a small coconut - grated

Method

Mix all the above ingredients - except the salt and the jaggery - in the mixie till they are a

fine paste.

Add freshly chopped (raw) spinach, salt and jaggery and make dosas.

You can have these dosas with any mildly hot Chutney, Curd or just like that. Enjoy!

Variations:

You can also use the above batter to make - a) Cabbage dosa - by adding boiled

cabbage,

Patrode dosa - by adding finely chopped 'patrode' leaves(raw),

Brinjal dosa - by adding semicircle slices of a big brinjal(raw) which can be dipped in the

batter and laid on the tava to form dosas - these taste real yummy.

Moong Dal Dosa

Ingredients

moong dhal 2 cups

urad dhal 1 cup

green chilli 4 or 6

ginger 1 spoon grated

salt 2 spoons

Method

Soak both the dhal previous day or soak it for 2 hours in warm water.

Then use your blender and blend all the ingredients together and add salt to it according

to your taste.

You can also garnish it with fresh coriander leaves or curry leaves or both. And you can

add chopped onions to it.

Take a pan and make your dosa.

Bread Dosa

Ingredients

bread slices - 3 or 4

dosa batter - 1 cup.

green chillies - 2

onions - 1 finely chopped (optional)

coriander leaves

oil - for dosa preparation.

Method

Mix onions and finely chopped green chillies and coriander leaves to the dosa batter.

Heat the tawa, when hot smear with oil.

Dip the bread slices in the dosa batter and place it on the tawa.

Smear some oil around the bread slice.

Cook till it is golden brown on both sides.

Simple Dosa

Ingredients

1 cup rice

1/4 cup urad dal

3, 4 tsps of upma rava/bombay rava

3, 4 fenugreek seeds

2 tsps sugar

1 tsp bengal gram dal

water for grinding

salt to taste

Method

Soak 1 cup rice & 1/4th cup urad dal in cold water in the morning, till evening.

Also soak upma rava, bengal gram dal, fenugreek seeds in another vessel from morning

till evening.

Then grind all the soaked ingredients with sugar adding water little by little. The

consistency should be semi-liquid. It shouldn't be too watery.

Add salt according to the desired taste.

Keep it covered & leave it to ferment overnight.

Now your Dosa dough is ready to go onto your pan.

Take a flat pan. Apply little oil to it. Let the pan become hot, but not smoky.

Take a round server & carefully spread the dough over on the pan evenly. Spread out a

thin dosa. The diameter of the dosa depends on how large or how small you want your

dosa.

Then add a little oil to it & let it roast a bit then turn over to the other side & let it roast too,

till the dosa turns golden brown, in colour.

Serve the dosas hot with Coconut Chutney/any spicy Tiffin Powder.

Moong Dosa

Ingredients

1 cup green moong daal

1 cup yellow moong daal

or 2 cups yellow moong daal

1 handful of edible green leaves/spinach

1/4 cup chopped onions

1 handful of chopped cilantro

1/2 tsp asafoetida

1/2 tsp jeera (cumin seeds)

1 handful of serrano peppers

5-6 curry leaves (chopped)

1 tsp salt (to taste)

Method

Soak the daal(s) for 6 hours.

Drain the daal and grind it finely in the mixer with little water, serrano peppers, green

leaves and salt.

Add chopped cilantro, chopped onions, jeera and hing to the dosa batter.

Using a ladle, pour the batter on the tava and spread it like a thick dosa.

After some time, turn it on the other side and heat on high flame for 1 minute.

Serve with Chutney and Gongura Pickle.

Avalakki Dosa

Ingredients

rice 3 cups

beaten rice (avalakki) 1 cup

buttermilk 4 to 5 cups

salt to taste

Method

Wash the rice and beaten rice thoroughly. Soak this mixture in buttermilk for atleast 5

hours.

Grid this mixture to a fine paste adding water if needed(the batter should have dosa batter

consistency)

Mix the salt with the batter. Heat a tawa and spread a tea spoon of oil. Pour in a spoonful

of batter on the tawa and spread it.

Add oil to the edges if necessary. Turn the dosa and cook on the other side. Serve hot

with coconut chutney

Onion Dosa

Ingredients

For dosa:

1 cup urad daal

2 cups rice

For Onion Paste:

2 large onions

1/4 spoon jeera

1/4 spoon ginger paste

1/4 spoon garlic paste

1 spoon red chili powder

Method

Soak urad daal and rice preferably overnight and grind to make a smooth paste and let it

marinate for 12 hours by not refrigerating the mix. Add salt to taste in the mix.

To make onion paste:

Grind onions, ginger and garlic paste, jeera with red chili and salt to a smooth paste and

set it aside.

Put dosas on a hot pan and with a tea spoon spread the paste all along the dosa to cover

almost the entire dosa.

Wheat Dosa

Ingredients

1 cup wheat flour

1/2 cup water

1/2 medium sized onion

1/2 tsp red chilli powder

salt to taste

1/4 bunch cilantro

Method

Cut onion and cilantro into very small pieces.

Take wheat flour into a bowl, put onions, cilantro, red chilli powder, and salt in it.

Add water to this mixture slowly and mix it well till it gets consistency of dosa batter.

Put tava on stove. When it becomes hot pour a spoon of this batter and spread it.

Put oil around the dosa. When it turns golden brown on the bottom, turn it the other side

and remove it in 5 seconds.

Coconut Dosa

Ingredients

long grain rice 1 cup

grated coconut 1/2 cup

salt

oil

Method

Soak rice for 3-4 hrs.(or about 2 hrs in hot water.)

Grind rice and coconut together to a very fine mixture.

Add water while grinding.

Make the batter considerably thin.(twice thinner than normal) Add salt.

Keep it for about 1/2 hour.

Dosa Preparation

Heat the pan.Put a spoon of oil.

Using a spoon pour the batter on the pan.

As the batter is thin, don't press the dosa with the spoon, as we usually do. It spreads

automatically.

Cover the dosa for a minute or so.

Using a spatula fold the dosa on the pan,and take it out onto the plate.

Serve with chutney.

Tips:

The above batter makes 10-12 medium dosas.

Special Dosa

Ingredients

1cup urad dal

1cup moong dal

2 1/2cup rice

1/2 cup poha

1/2 cup maida

1 tsp methi seeds

Method

Soak all above ingredients for 6-8 hrs and grind to make soft paste and ferment for 8 hrs

(keep it in oven without any temperature on just to keep warm for better fermentation).

Make Dosa on a flat non-stick pan by heating pan and applying oil then pouring 2 tbl

spoon of this paste and spread to make it round and apply little oil on top and cover for

couple of second and then when the base become golden brown, turn it over to the other

side and flip it again other side and add Aloo Masala and roll it to serve a Special Masala

Dosa.

Mysore Masala Dosa

Ingredients

1For the Masala:

3 cups boiled and slightly mashed potatoes

2 cups chopped onions

1/2 cup boiled peas

3-4 finely chopped green chillies

1/4 inch piece of ginger (finely minced)

2 cloves of garlic (crushed finely)

3 tbsp. olive oil

1 tsp. mustard seeds

1 pinch asafoetida

4-5 curry leaves

salt to taste

1 tsp. turmeric powder

1 tsp. cumin powder

chopped coriander

1/2 cup grated fresh coconut

Method

For the Dosa Mix:

Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a

blender adding enough water to make a smooth mixture. Follow the same for the rice. Mix

in the salt and set aside the mixture in a warm place. Allow to rise for 16-18 hrs.

For the Chutney:

Grind the coconut, chillies, curry leaves and daalia in a blender. Add enough water to

form a smooth consistency. Mix in the lemon juice and salt. Spread butter evenly over the

layer. Flip over and repeat the same. Spread a layer of the chutney. Top with the masala

and fold into an envelope. Remove from pan and serve hot with coconut chutney and

sambhar.

For Dosa Mix:

1/2 cup urad dal

1/2 cup tuvar (arhar) dal

1/2 cup chana dal

4 cups rice

salt to taste

For the Chutney:

2 cups fresh grated coconut

3/4 cup chopped green chillies

1 cup roasted bengal gram (daalia)

8-10 curry leaves

lemon juice

salt to taste

Methi Rava Dosa

Ingredients

rava (fine one and not upma rava) - 2 cups

rice flour - 1/2 cup

maida - 1 table spoon

sour curd - 1 cup

methi leaves, finally chopped - 1 cup

onion, finely chopped - 1/2 cup

green chillies, finely chopped - 4

coconut, grated - 2 table spoon

jeera - 1 teaspoon

asafoetida - 1 pinch

salt - as per taste

Method

In a bowl mix rava, rice flour, maida and curd.

Add the jeera, asafoetida, chopped onions, methi leaves, green chillies and grated

coconut.

Add some water so that the batter is thick and of dosa consistency.

Add salt according to the taste. Keep it for 30-40 minutes.

On a medium flame heat a non stick tawa with few drops of oil. Pour 2 table spoon of

batter and spread it a little. When the dosa becomes crisp and red, turn it and cook the

other side for few seconds.

Serve hot with Coconut Chutney and Butter/Ghee. This dosa tastes very good.

Jhatpat Masala Dosa

Ingredients

for batter - for 3 dosas

all purpose flour - 1 cup

semolina ( suzi ) - 1/2 cup

red chilli powder - pinch of

salt - to taste

veg oil - 1 tbs

For filling :

potato - 1 big ( boiled & cut into pieces)

onions - 1 no.( chopped)

curry leaves - 4-5 nos.

mustard seeds - pinch of

green chillies - 2-3 nos. ( according to taste )

turmeric powder - pinch of

salt - to taste

veg oil - 2 tbs.

Method

First you make filling for Dosa . Add oil in frying pan , make it hot then add mustard seed

in it, when it splutter add curry eaves first then chopped onions, green chillies , potato ,

turmeric powder and salt . Fry for2-3 min.

Then add 1/2 cup of water and boil for 2-3 min. Keep aside this masala curry . Mix all

ingredients of batter add water to make a medium viscosity. ( After making this batter you

can store it for 3-4 days in fridge)

Add oil in hot frying pan, add batter on it, spread over on frying pan in low flame . After 2

min. put masala curry on the middle of dosa in horizontally. Fold dosa from two sides .Fry

dosa on both sides, add little oil ( If necessary ) .

Serve hot with coconut chutney or without chutney .

Karacha Dosai

Ingredients

1 cup rava (sooji)

1 cup maida (all purpose flour will do)

1 cup rice flour

1 tbsp oil

11/2 tsp mustard seeds

1 tsp cumin seeds(jeera)

onion- 1 medium sized ( optional..can change quantity as per liking)

1 tsp ginger juliennes

2-3 green chillies

2 tbsp coriander leaves , finely chopped

2 tbsp sour curd (optional)

few curry leaves

salt (1 flat tsp full), varies as per taste.

Method

Mix Rava, Maida and Rice flour with water without forming lumps. The consistency should

be that of a dosa batter. While mixing with hand, also add salt .

If it becomes sticky, add little more rice flour. For softness, sour curd can be added. (Not

Required though)

Add cut onions, coriander leaves, ginger and green chillies to the mixture .

In a small non stick pan, add oil, mustard seeds. When it splutters, further add cumin

seeds and curry leaves.

Pour this into the dosa mixture. Mixture should be soaked for 1/2 hr before making dosas.

Quick Soya Dosas

Ingredients

3/4 cup rice flour (chawal ka atta)

1/4 cup urad dal (split black lentils) flour

1/4 cup soya flour

1 teaspoon fruit salt

salt to taste

other ingredients

1 teaspoon oil for cooking

Method

Mix together the rice flour, urad dal flour, soya flour and salt with approx. 1 cup of water to

make a thin batter.

Keep aside for 30 minutes.

When ready to make the dosas, sprinkle the fruit salt on the batter and mix gently.

Heat a non-stick pan and grease it lightly with oil.

When hot, pour one quarter of the batter on the pan and spread it using a circular motion

to make a thin dosa and cook on one side and pour a little oil along the edges while

cooking. When crispy, fold over.

Repeat with the remaining batter to make 3 more dosas.

Serve hot with low calorie green chutney.

Nachini (Kezhvaraghu) Dosa

Ingredients

nachini flour 3 cup

urad dal 1 cup

salt to taste

onion 1 (optional)

Method

Soak the Nachini for 2 to 3 hours. Drain the water. Dry it thoroughly. Dry grind the

Nachini to fine flour. Keep it aside.

Soak the urad dal in water for sometime. Grind the urad dal in to a fine paste. Mix the

urad dal flour with 3 cups nachini flour, salt. Keep it aside for fermenting.

Cut onion into small pieces. Heat a kadai. Put some oil. Put the onion, fry until it is

transparent. Mix it to the dosa batter.

Make dosas as usual. Serve with Sambhar, Chutney.

Adai (Dhal Dosa)

Ingredients

1 cup chana dhal

1 cup tuvar dhal

1/4 cup urad dhal

1/4 cup moong dhal

1/4 cup rice

2 green chilli

4 red chilli (dry)

1" piece finely cut ginger

a pinch or two hing

salt to taste

1/2 cup (finely cut) onion

1/2 cup (finely cut) coriander

10-12 curry leaves

1/4 cup grated coconut

oil for frying dosa

Method

Soak the dhals together &rice separately for 1 hour. Grind the rice, chillies, curry leaves

& ginger together

Then add the dhals &grind .The mixture should be a thick & smooth dosa batter. Pour in a

vessel &then add hing,salt,onion,coriander & coconut. Mix well.

Heat a tava or pan & pour laladle ful of batter & spread in a circular motion. Spread a

spoon of oil around the dosa turn & cook both sides till well done or crisp (in low flame).

Serve plain or with any sweet/spicy chutney.

A Tips:

To avoid sticking of the dosa (of any kind) add a few drops of oil to the hot pan,then

sprinkle salt & rub well with the cut potion of an onion. Dust the pan free of any traces of

salt. Now make dosas.

Soyabean Dosa

Ingredients

soyabean-soaked in water for 8 hours,

followed by sprouting which increases their vitamin e content.

ginger

salt

chillies

rice flour-1-2 tsp, to increase the spreadability, optional.

Method

Grind the soyabeans in a grinder, with ginger, salt and chillies to taste.

Add water till the consistency is of idli-atta.

Heat the coated pan. Pour soya mixture on the hot pan, about 2 large spoonful. Spread

with a spoon. Cover. Cook for 2 min, on medium heat.

Invert and cook other side, without cover.

Your soya dosa is ready!

Additions:

Adding Onions, Tomatoes, Grated Carrots, Grated Radish, Cumin seeds make the dosa

more delicious. Oil can be sprayed on pan while cooking, but is not a must.

Colored Dosa

Ingredients

Gram Flour(besan) 2tbsp.

Sooji (cream of wheat) 1 cup

Finely cut tomato, onion, green chili, bell peppers, shredded carrot.(half cup)

Yogurt 2 tbsp.

Water (half cup)

Spices:

salt, powdered red chili, black pepper.

Method

Take a pot, mix gram flour, sooji, finely cut vegetables and spices in it.

Add yogurt and water in the mixture and mix it well. (mixture should be dilute like pancake

mix).

Take a non-stick skillet and put some oil on it. Now put a spoon full of mix on the skillet and

spread it round.

Fry it until it becomes brown from the down side. Turn it with the spatula and make it

brown from other side. Now serve this with tomato ketchup or chutney of your choice.

Note:

You can also serve this with the sambhar and coconut chutney.

Egg Dosa

Ingredients

1 egg per dosa

1/2 cup urad dal

1/2 cup parboiled rice

salt as per taste

black pepper powder as per taste

oil

Method

Wash and Soak urad dal and rice for 3 hours .Grind in to thin paste .Cover and keep

aside for 8-10 hours to ferment

Add salt to taste and mix it well .Heat the dosa griddle .Spread the dosa of the 1 big spoon

batter

Break one egg on the dosa .Spread a little .Sprinkle salt and pepper powder .Spread 1 tsp

oil around the dosa

Cook till golden brown .Remove and serve with coconut chutney .Repeat the process from

point 6 for the rest of the batter

Crispy Rawa Dosai Instant

Ingredients

rawa 500g

rice 500g

salt to taste

cumin seeds 1 tsp

curry leaves

onion 1 big

green chillies 2nos

sunflower oil

Method

Mix rawa and rice and grind finely in the machine.

Whenever dosa is required, mix 2 cups of rawa rice mixture.

Add 1 table spoon of cumin seeds, little salt and water (note: water is added such that a

liquid mixture is formed so as to make dosa).

Coarsely grind onion, green chillies and add to the batter.

Finely added curry leaves and make dosa in the pan with sunflower oil.

Keep in the pan till it gets roasted.

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