10 Best Quick and Simple Dosa Recipes

Neer Dosa

Ingredients

1 cup rice-soaked for 2 hours

1/2 cup coconut-grated

1/2 tsp salt

5 cups water

1 Tbsp oil

Method

1. Grind rice and coconut to a very fine paste.
2. Add 5 cups water and salt.
3. Heat a non-stick pan and pour enough batter to cover the pan (turn the pan around quickly so the mixture coats the bottom well without any holes.
4. Lower the heat and cover pan for 1/2 a minute or so.
5. When the edges start lifting, dribble a few drops of oil around and ease the dosa out of the pan and serve.

Rava Dosa

Ingredients

1 cup fine sooji 

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 chopped fine

Method

Blend all the ingredients together. Add more buttermilk if necessary. 

The batter should be relatively thin (pouring consistency). Salt to taste. Keep aside for 20 - 30 minutes.
Heat griddle to very hot, sprinkle some water till it sizzles and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it.
Roll the dosa in a three-fold cylinder. Serve hot with onion and/or coconut chutneys. Lift with a spatula as for basic dosa.

Pesarattu (Green Gram Dosa)

Ingredients

2 cups moong dal - cleaned and soaked for an hour 

1/2cup rice - cleaned and soaked for an hour 

Green chillies - chopped to taste 

1/4 tsp asafoetida powder 

1 tsp salt 

1/4 cup coriander leaves - chopped 

1/4 cup onions - chopped oil

Oil for pan frying

Method

Drain the dal mixture and grind coarsely. Mix in the chillies, salt, coriander and onions and enough batter to make a dropping consistency.
Proceed to make like dosas--heat tawa or griddle, splash some water over it and immediately pour some batter and spread out. When edges start to rise, put oil all around and a little bit on top. Will come off clean when cooked.
Serve with coconut chutney.

Ragi Wheat Dosa

Ingredients

1 cup ragi flour

1 cup wheat flour

Butter milk for mixing 

Salt to taste

Method

Mix the ingredients well & it should be of the thickness of regular dosa batter.
Keep it over night and make dosas next day.
Serve with any kind of chutney.

Mini Soya Dosa  

Ingredients

1 cup soya milk

1/4 cup whole wheat flour

1 green chilli, chopped

1/2 cup onions, grated

1 Tbsp coriander, chopped

1/4 tsp baking soda

1 1/2 tsp oil

Salt to taste

For serving: Garlic tomato chutney

Method

Mix all the ingredients together, making a thin batter.
Heat a non-stick pan and grease it with a little oil.
Pour two tablespoons of the batter on the non-stick pan and spread it using a circular motion to make a thin dosa.
Cook on both till they turn golden brown.
Serve hot.

Masala Dosa

Ingredients

2 cups rice-preferably parboiled 

1/2 cup split and husked Black Gram (Dhuli Urad)

1/2 tsp fenugreek seeds 

2 tsp salt 

Oil to smear the pan for cooking the dosas

For the Masala for Dosas:

500 gm (3 cups) potatoes-boiled, peeled and cubed 

1 1/2 cups onions-sliced not very thin 

2 green chillies-chopped coarsely (optional) 

2 Tbsp oil 

1 tsp mustard seeds 

6-7 curry leaves or 1/2 tsp dried curry leaves 

2 tsp salt 

1/4 tsp powdered turmeric 

1/2 cup water

Method

Wash and soak the rice in one container and the dal and fenugreek seeds together in another container for 5-6 hours or over night, depending on the weather. 

Grind dal mixture together to a very smooth consistency. Next grind the rice smooth too and mix the two batters. 

Add salt and enough water to make into a dropping consistency. Leave to ferment over-night or more depending on the weather, till a little spongy. 

If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. 

This will have to be very swift and will need a bit of practice. 

After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. 

When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan. Put desired filling in the center, and fold the two edges over. 

Serve accompanied with sambhar and chutney. 

For the Masala Filling:

Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and saute over high heat till the onions are a little transparent.

Add the salt and the turmeric and mix well, before adding the potatoes.

Turn the potatoes around till well mixed, and add the water, and let it simmer, for 2-3 minutes.

Onion Rava Dosa

Ingredients

1 cup rava (semolina) 

1 cup rice flour 

3 green chillies-chopped 

1/2 inch finely grated ginger 

1/2 tsp black pepper 

1/4 tsp cumin seeds salt to taste 

A pinch of asafoetida 

3 onions-finely chopped 

3 tsp cashew nuts-roasted & broken oil

Method

Mix the rice flour and rava with some water and mix till its a smooth batter. 

Add the asafoetida, cumin seeds and salt. 

Cover and keep it in a warm place for a few hours to ferment. 

Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl and keep it aside. 

Heat a flat pan (tawa) and grease it with a spoon of oil. Add some water in the dosa batter and make it into a thin batter. 

Pour 1/2 cup of the batter in center of the pan and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter. 

Sprinkle some onion-green chilli mixture on top of it. Dot the edges with little oil and cook until golden brown. 

Using a spatula carefully fold the dosa and remove from the pan. Serve hot with chutneys or sambhar.

Cheese Chilli Dosa

Ingredients

1/2 kg rice 

100 gm urad dal

50 gm chana dal

Salt - to taste 

50 gm cheddar cheese 

Chilly flakes

Method

Soak the rice and dals overnight. Then mix them together, add the salt and grind it well to a consistent flowing batter. 

Heat the tawa and sprinkle some water and then oil on it. 

Pour some batter, spread it in a circular motion and sprinkle some more oil on it. 

Add the grated cheese and chilly flakes. 

Fold it carefully when brown in colour. 

Serve hot with coconut and tomato chutney.

Kuttu Ka Dosa

Ingredients

For the Potato Filling: 

3 potatoes - boiled 

Ghee - for frying 

Salt - to taste (use sendha namak if fasting)

1/2 tsp red chilli powder 

1/2 tsp chopped ginger 

For the Dosa: 

5 Tbsp buckwheat flour (kuttu) 

2 Tbsp boiled arbi (colocasia)

Salt - to taste 

1/2 tsp ajwain (carom seeds)

1/2 tsp red chilli powder 

1 tsp chopped ginger 

1 tsp chopped green chillies 

Ghee (clarified butter)

1/2 tsp chopped green chillies 

Ajwain

Method

For the Potato Filling:

 Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients. 

Toss the potato mixture around for a few minutes till it becomes light brown in colour. 

Take it out and keep aside.

For the Dosa:

 In a bowl, mash the arbi and mix it with the flour and salt.

Add some water and mix well. 

Add the ajwain, red chilli powder, ginger and green chillies and mix again. 

Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency. 

Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it. 

Cook for a few minutes and spread more ghee around the edges to make it crisp. 

Then flip it over and cook the other side.

 Now put some filling on top and fold the dosa over it. 

Serve hot with mint and coconut chutney.

Mysore Masala Dosa  

Ingredients

1 cup par-boiled rice 

1/4 cup black gram (urad dal) 

3 Tbsp toor dal

3 Tbsp semolina 

1 tsp methi seeds (fenugreek seeds) 

Salt - to taste 

For the dosa masala:  

250 gm potatoes 

1 cup onions - finely sliced 

1 tsp chopped garlic 

1 tsp chopped ginger 

2 Tbsp chopped coriander leaves 

Green chillies - to taste 

Salt - to taste 

Oil 

1 tsp mustard seeds 

1 sprig of curry leaves

For Red Chutney:

5-6 cloves garlic

A dash of ginger

2 red chillies

1/2 onion, chopped

2 Tbsp fried chana dal

Salt to taste

Method

Soak all the ingredients except semolina for about four hours.

Mix the semolina, salt and water.  Make a batter and keep it aside overnight to ferment.

For the dosa masala:

Boil and peel the potatoes and mash them.

Grind the garlic, coriander leaves, green chillies and onions to make a paste.

Heat oil in a pan and add the mustard seeds to it.

Saute the remaining onions in it.

Add the paste and fry for some time.

Add the tomatoes, potatoes, salt and curry leaves.

For the red chutney:

Roast the chana dal, until slightly browned.

You could roast the onion, garlic and ginger for a minute also or just add them raw to the blender.

Mix all ingredients and blend to form a paste.

For the dosa:

Heat a little oil in a pan and spread the dosa batter over it.

Pour oil around the dosa and fry well.

Smear the dosa with the red chutney.

Place some filling in the dosa, fold and serve hot.