Dosa Twists

Dosa Batter:


*Urad Dal - 1 cup
*Long grain Rice - 3 cups

Wash and soak these two separately in lots of water overnight.

*Cooked Rice - 3 handful  (long grain rice which is been cooked)

Keep one small container, one large container (thick bottomed dish).
Discard the water from the rice. In mixie jar add rice ( just more than the level of blade ) and add the same level of water and grind in to smooth. Keep this aside in small container. Do this way for the remaining rice until u finish off the rice. For the last batch of the rice, after grinding add cooked rice and grind in to smooth paste add this to the large container.

Now discard the water from urad dal. Add small amount in to mixie jar, instead of water add rice liquid which u kept aside in small container, grind in to smooth paste, add this to the large container. Do the same way for the remaining urad dal.

To run little bit smoothly add little amount of water.

Add 1 and 1/2 tsp salt to the smooth batter, mix well, cover and keep this on top of the water heater and leave it to ferment for 24 hrs for cold countries and 12 hrs for temperate climate.

***Masala Dosa Twist:

Potatoes - 5 no. (washed, boiled and skin removed, smashed lightly.)
Oil - 2 and 1/2 tbsp

Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Chana dal - 1 tsp
Urad Dal - 1/2 tsp
Red chillies - 2 no. (split)
Curry leaves - 1 sprig

Onion - 1/2 no. (chopped)
Green chillies - 5 no. (chop them round)

Turmeric - 1/2 tsp
Salt to taste

Water - 1/2 rice cup.

Lemon - 1/2 no.
Coriander leaves - small handful

For Potato Masala:
Take a flat deep non-stick pan, heat it up add oil.

Do the seasoning as mentioned above from mustard - curry leaves.

Add green chillies and fry a little, then add onions and fry until light brown.

Add turmeric and salt and mix well.

Add potatoes and fry for few mins. add water and coriander leaves, mix well and cook until water is absorbed.

Add lemon juice mix well, taste for salt and tartness .switch off the flame.

Proceed:

Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the center and spread into round circle. keep the lid on top for few secs, remove it drizzle little oil around the dosa wait for few secs or cook until brown underneath and turn it over cook for 30 secs. Turn it over again and keep 1 tbsp of potato masala in the middle and overlap the corners on one another and serve.

Serve with Peanut Chutney or Coconut Chutney.


















***Karam Dosa Twist:

Red onions - 2 no. (skin removed and chopped in to chunks)
Chilli powder - 1 tsp
Salt - 1/2 tsp

Grind these in to smooth paste and keep aside.

Pappula podi

Grind some dalia in coffee grinder with little salt in to smooth powder and keep aside.

Proceed:

Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the centre and spread into round circle. keep the lid on top for few secs, remove it drizzle little oil around the dosa wait for few secs or cook until brown underneath and turn it over cook for 30 secs. Turn it over again and spread 1 tbsp of onion mixture in the centre and spread all over the dosa, sprinkle some pappula podi on top, all over the dosa. Fold in half and press it with back of a spatula to release any excess water, smear some ghee on top. Turn it again, press it with spatula, smear some ghee on top and turn again, cook for few secs and serve.

Serve this with Ulli Chutney.
































***Egg Dosa Twist:

Eggs - 2 no. (beaten lightly)
Salt and pepper

Proceed:

Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the center and spread into round circle. cook for few secs add beaten egg on top ( only few tspns ) sprinkle salt and pepper on top, drizzle some oil around the dosa and cook for few secs or until light brown underneath and turn over cook for 30 secs more and serve.

Serve it with Mixed Dal Chutney.

***Ulli Dosa Twist:

Onion 1 no. (finely chopped)
Tomato - 1 no. (cut in half and remove the pulp and chop)
Coriander leaves - small handful (chop finely)
Cumin seeds - 1 pinch (to sprinkle on top)

Proceed:

Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the center and spread into round circle. sprinkle some, of all the above ingredients on top of dosa, cook until lightly brown underneath, drizzle some oil around the dosa and turn over carefully, cook for 1min and serve.





Serve with Chutneys.

***Ponganalu Twist:

Leftover dosa batter, red onions chopped finely (1 no.), green chillies chopped finely (3 no.), coriander leaves chopped finely (small handful), soaked chana dal (1-2 tbsp) and turmeric (1/4th tsp).
Mix these in batter. Heat ponganalu pan, add around 1/4th tsp oil in each round, when it is heated fill the moulds with the batter until 3/4th level. keep the lid for 4 mins, remove and turn the balls and cook further 2-3 mins and serve.


Serve with Ulli Chutney.

Meaning:

Ulli = Onion

Tips:

Long grain doesn't mean Basmati Rice. Here I have used Australian Long grain Rice. Use this rice for better results.  Here, the mixie I used is normal mixie, for ex:- sumeet. Not those wet grinders. Somehow I am not able to get the results that I wanted from wet grinders. If I am able to get the proportions right for wet grinder then I will post it separately for readers. Wet grinders are good for making Idli's, that's my opinion :-)

another method:

1 cup split Urad dal
2 cups Australian long grain rice
1 cup Idli rice (u can find this in Indian grocery store)
1 tbsp Fenugreek seeds.

Wash and Soak overnight and grind into smooth paste with the same water which is been soaked. no need to add any cooked rice for this method as we have added idli rice to it. fenugreek seeds are also added for healthy version.

© 2006 by Rajani Rayudu