Dosa hut
Barley masala dosa
Ready to serve Barley masala dosa with green chutney &chutney powder
Makes : 20 dosas of the above size
Time taken: 45 minutes (excluding grinding & fermenting)
Barley is a wonderfully versatile cereal grain with a rich nut like flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries. Barley is one of those wonderful grains that doesn’t get the attention it deserves. With a chewy texture and nutty flavor, barley is a delicious whole grain that can be used in a number of ways. It is also a very nutritious and healthy food, with lots of fiber and a number of trace minerals like selenium, manganese and phosphorus. It is available in 2 varieties. The cream coloured (hulled) and the normal polished white coloured which is shown in the image above.
I prepared dosa with barley and it tasted great and also crispy as it was accompanied with usual garlic wet chutney, green chutney and the potato-onion bhaji. It tasted like the normal masala dosa and was liked by all at home. Here goes the recipe of Barley dosa!!!
What you need to have:
1. Barley grains – 1/2 cup
2. Black gram dal – 1/4 cup
3. Fenugreek seeds – 1 teaspoon
4. Raw rice – 1 and 1/2 cups
5. Salt – as per taste
6. Water – as needed to grind
5. Cooking oil as need
ed – to fry dosa
Barley grains
ingredients of Barley masala dosa
What you do with what you have:
1. Soak barley grains in warm water for about 4 hours. Soak Black gram dal and fenugreek seeds together in water for about 4 hours. Soak raw rice in water for about 2 hours.
2. Drain water and grind barley in the mixer adding water in steps to a fine and normal consistency. Pour it to a bowl. Grind black gram dal in the mixer/grinder adding water in steps to a fine and thick consistency. Transfer the grind batter to the same bowl.
3. Grind rice adding water in steps to a fine and normal consistency. Transfer the grind batter to the earlier bowl and mix it well with your hands so that it turns into a homogeneous mix. Add salt and allow it to ferment over night.
Grind Barley masala dosa batter 
Fermented Barley masala dosa batter
4. Place a dosa skillet and splash a little oil on it. On heating splash water on it. Rub it with a coconut coir or tissue paper. Splash water again and pour a ladle of batter on it spread it to the required thickness. While being cooked apply red garlic chutney in a circular manner. Also place potato-onion bhaji into it and fold the dosa.
Barley dosa being cooked 
cooked Barley masala dosa
5. Transfer it to a serving plate and enjoy with a cup of coffee or tea!!!!Yummmmmmmmmmm!!!! Ready to serve Barley masala dosa with green chutney,& chutney powder
Time taken: 45 minutes(excluding grinding & fermenting)
Makes : 20 dosas
good to remember:
1. Buy quality black gram dal for best results.
2. Use fresh Barley grain as it will taste bitter when stale.
3. Soak Barley in pretty warm water not only to ferment well but also to ease grinding.
4. Fermentation helps to make thin and crispy dosa.
Instant sprouted Matki dosa
Ready to serve instant sprouted Matki dosa with Asafoetida chutney
Makes : 10-12 dosas
Time taken: 45 minutes in all (excluding soaking, sprouting & grinding)
Matki/Moth beans in marati and english respectively. I have already put up a couple of recipes namely Matki masala, Matki paratha and sprouted Matki in creamy gravy and out of passion i tried out this dosa like the pesarattu which is made with sprouted Moong/Green gram and rice and it surprisingly turned out to be very yummy but of course not crispy as pesarattu, yet healthy though!!! Easier to make as it needs no fermentation etc. Here it goes….
What you need to have:
1. Sprouted Matki – 3/4 cup
2. Raw sona masoori rice – 1/4 cup
3. Chopped onion – 1/2 cup
4. Green chili – 2-3
5. Ginger – 1″ piece
6. Salt – as per taste
7. Olive oil – as needed to make dosas
Sprouted Matki/Moth beans
Ingredients of sprouted Matki dosa
What you do with what you have:
1. Soak Matki in water for about 8 hours. Drain water completely and tie it in a clean cloth and keep it in a dry bowl again for about 5-6 hours if it is summer and for about 8 hours or even more if winter. When done one can see it is sprouted. Add required quantity of raw rice to it and let it be soaked for about 4 hours.
2. Drain water and add chopped onions, green chili and ginger to it. Adding water in steps grind it in mixy to a fine but medium thick consistency.
Grind Matki dosa batter
3. Place a dosa skillet on medium flame. When heated add a few drops of olive oil on the skillet. When it spreads through the skillet splash a little water on it and rub it with a coconut coir or a tissue paper. Pour a laddle of batter and spread it with the back of the ladle to required thickness. As the dough is thick in consistency one can spread it all over the skillet. Toast till brown dots appear on the dosa.
A laddle of dosa batter being poured on dosa skillet
Matki dosa being cooked till done
4. Transfer it to a serving plate as there is no need to flip this dosa. Enjoy with any churney of your choice.
Ready to serve Matki dosa with asafoetida chutney
Makes 10-12 of the above size
Time taken: 30 minutes(other than soaking, sprouting and grinding)
Good to remember:
1. Use fresh stock of Matki beans as it is easy to sprout.
2. Half cup of Matki when sprouted will be around 1 and 1/2 cups
3. The batter should be thick and very fine in consistency to spread the dosa very thin.
4. Dosa will be crispy only when hot from the skillet to the plate. Hence relish it hot.
Instant Oats dosa
Ready to serve Instant Oats dosa with chutney powder & ginger chutney
Makes : 10-12
Time taken: 45 minutes in all
I have given a detailed introduction of oats in my old recipes. My blog has a host of oats recipes namely oats idli, upma, oats poha upma, Oats-moongdal tikki, Oats ragi rotti, Oats-dry fruits laddoo, Oats appam, Oats-poha chivda and Oats veg roti. Today i would like to add one more recipe and here it goes….
What you need to have:
1. Oats 3/4 Cup
2. Wheat atta – 1/4 Cup
3. Rice atta – 1/4 Cup
4. Chopped onions – 3/4 Cup
5. Chopped green chili – 1 Teaspoon
6. Chopped ginger – 1/2 Teaspoon
7. Chopped cilantro – 2 Tablespoons
8. Cumin seeds – 1 Teaspoon
9. Water – 2 and 1/4 Cups
10. Salt – As needed
Ingredients of Oats dosa
Other ingredients of oats dosa
What you do with what you have:
1. Peal and chop onions, chop green chili, grate ginger, wash and chop cilantro and keep it aside.
2. Pulse half the quantity of oats in the mixie to a coarse powder and the remaining half can be added as it is. Transfer the rice atta, wheat atta, coarse oats powder, oats into a wide bowl. Add in the chopped ginger, green chili, cilantro and onions as well to it. Also add cumin and salt to it. Let the batter set aside for about 10 minutes.
All the ingredients being transfered to a wide bowl
Instant Oats dosa batter
3. Place a dosa skillet on medium flame. When heated, splash a little oil on it and rub it with a tissue paper or a coconut coir. When heated, splash a little water on the skillet and pour a laddle of dosa batter in the outer circle of the skillet. Then fill up the centre too.
Oats dosa being cooked
4. When done, flip it and fry till done. Transfer it to a serving plate and relish it hot with any chutney of your choice or even dry flax seeds chutney powder. This dosa should be relished when hot as it does not remain crisp for long. “BEST SERVED HOT OF THE SKILLET” Yummmmmm Ready to serve oats dosa with ginger chutney and chutney powder
Makes : 10-12
Time taken : 45 minutes in all
1. One can even add the quaker oats as it is since it is not the whole oats.
2. The quantity of water can vary depending upon the fineness of rice atta and wheat atta.
3. I have used whole oats hence i have used half the quantity of powdered oats.
Sweet corn dosa
Ready to serve sweet corn dosa with coconut ginger chutney
Makes 10-12
Time taken: 45 minutes (other than soaking & grinding)
Sweet corn is so popular that it is being used in almost all salads and also in the preparation of parathas which i have already put up on this blog. I have also put up corn curry, corn vada to name a few. It can be eaten roasting on the charcoal and sprinkle with a little salt, chili powder and the chat masala which will be out of the world and is a time pass chat dish for one and all. I tried out this dosa too and tasted great to add to the long list of dosas on this blog. Here is my version of this dish.
What you need to have:
1. Sona masooree raw rice – 1 cup
2. Fenugreek seeds – 1/3 teaspoon
3. Sweet corn kernels – 1/2 cup
4. Green chili – 1 or 2
5. Ginger – 1 teaspoon (chopped)
6. Onion chopped – 1/4 cup
7. Cilantro chopped – 2 Teaspoons
8. Salt – as needed
9. Olive oil – as needed to fry dosa
10. Dosa skillet -1
Ingredients of sweet corn dosa
Other ingredients of sweet corn dosa
What you do with what you have :
1. Sort out corn kernels from the whole corn and keep it aside. Chop ginger, onion , cilantro fine and keep it aside.
2. Soak raw rice and fenugreek seeds in water for about 3-4 hours. Grind it in the mixy along with sweet corn kernels ginger, green chili . chopped onion to a fine consistency adding water in steps so that the dosa batter is adjusted to a falling consistency. Add salt as needed also add chopped cilantro.
Dosa batter
3. Place a dosa skillet on low/medium flame. Splash a little olive oil on it and rub it with a coconut coir and splash a little water on it. Splash a laddle of dosa batter on the skillet in a circular manner and close it with a lid. The wholes appear and sides of the dosa is roasted to brown.
Corn dosa being cooked
4. Flip it and splash a little oil. It is as thin as the usual rava dosa. Relish when hot it self.
Corn dosa being flipped and roasted
5. Transfer it to a serving plate and enjoy with the chutney of your choice. Yummmmm Ready to serve corn dosa with coconut-ginger chutney
Makes 10-12
Time taken: 45 minutes ( other than soaking and grinding) Good to remember: 1. Use quality rice for flavour and taste. 2. Grind to a fine consistency to turn the dosa crispy. 3.No need to ferment at all. 4. Dosa batter should be watery to make thin and crispy dosas. 5. Relish it instantly to avoid it from turning soggy later.Instant Potato dosa
Ready to serve Potato dosa with chutney & sambar
Makes: 20-22 dosas
Time taken: 45 minutes (excluding grinding)
Any dish in combination with potato will be out of the world. Even without any other fancy vegetable, just onion and potato makes for a great side-dish. Now, if you thought potatos only go into the masala, well, here comes dosas made of potato!
What you need to have:
1. Raw rice/Sona masoorie rice – 1 Cup
2. Cooked and crushed potato – 1/2 Cup
3. Red chili – 3-4
4. Asafoetida powder – 1/4 Teaspoon
5. Curry leaves – 8-10
6. Chopped cilantro – 2 Teaspoons(to garnish)
7. Salt – As per taste
8. Cooking oil – As needed to make dosas
Ingredients of Potato dosa
What you do with what you have:
1. Wash, peel and cook potato in the cooker till soft. When the pressure is released just remove and chop it on cooling.
2. Soak rice in water for about 3-4 hours. Drain water and add chopped potatoes, red chilli, asafoetida powder, curry leaves and salt to it.
3. Transfer part of it to the mixer and adding water in steps , grind it to a fine consistency. Also repeat the same process for the leftover ingredients. Add water as much as possible to make the batter to a flowing/falling consistency. Add chopped cilantro to it.
Potato dosa batter
4. Place a dosa skillet on medium flame with a few drops of oil being splashed on it. When heated just rub it with a coconut coir and splash water all over. When dried splash a ladle of dosa batter in a round thin fashion like Rava dosa. Holes start appearing all over the dosa like in rava dosa!
Potato dosa being cooked
5. When done, just flip the dosa spray a little oil all over again.
Dosa being flipped and roasted
6. Transfer it to a serving plate and relish it with the chutney of your choice along with sambar. Repeat the same process with the remaining batter..Ready to serve potato dosa with chutney & sambar
Time taken: 45 minutes (excluding grinding)
Makes: 20-22 Dosas
Good to remember:
1. Cook potato to a soft consistency.
2. Make the batter to a falling consistency, give 1 or 2 trial dosas in the beginning adjusting the batter, and then finally go ahead making the dosas finally.
Kodo millet dosa /Varai polo(Barnyard millet dosa)
PLEASE CLICK ON THIS LLINK OF MY YOUTUBE CHANNEL
It is
Ready to serve Kodo millet dosa/varai polo
Makes : 15-20 of the above size
Time taken: 30 minutes(other than grinding & fermenting)
Once again a millet dish and is really yummy when eaten hot from the dosa skillet very crispy!!!!that too with a coconut chutney of your choice so also with a garlic chutney spread!!!!IWe call dosa as polo in konkani. I do not think i need to give introduction of this millet which i have done it in my earlier Kodo millet masala upma recipe. I have also put up spicy pongal and idli too. Do include Millets in either your Breakfast menu or even for tiffin in the evening…Here is my version of the recipe…
What you need to have:
1. Blackgram dal/Urad dal – 1 Cup
2. Kodo millet – 2 cups
3. Fenugreek seeds – 1/2 Teaspoon
4. Salt – As needed
Ingredients of Kodo millet dosa/Varai polo
What you do with what you have:
1. Soak Blackgram dal and kodo millet in 2 different bowls. One can soak dal and fenugreek for about 2-3 hours but millet can be soaked for only half an hour.
2. Drain water and grind dal in the grinder/mixer adding water in steps to a fine consistency. Transfer the grind batter to a wide bowl.
Blackgram dal being grind in the grinder
3. Drain water from the millet and grind it in the mixer to a fine consistency adding very little water as it would turn watery.
Kodo millet grind in the mixer
4. Transfer it to the bowl from step-2 to it and mix well with your hands and finally add salt and allow it to ferment over night.
Grind Kodo millet dosa mix
5. The fermented batter is as shown in the image below. Mix well with your hands so that it will form a uniformly mixed ready to make dosa batter.
Fermented Kodo millet dosa batter
6. Place a dosa skillet on medium flame. On heating splash a few drops of olive oil on it. Rub it with a coconut coir , so that it is spread over the whole base of the skillet. Simmer the flame, and splash water on it. When it is dry pour a ladle of dosa batter and spread it to required thickness. When cooked spread a little garlic chutney over it in a circular way.
Kodo millet dosa being spread on the skillet
Garlic chutney powder being spread over
7. Fold the dosa and transfer it to a serving plate. Enjoy….Yummmmmmm!!!!
Dosa being fried and folded to serve Ready to serve Kodo millet dosa with coconut chutney & chutney powder
Makes : 15-20 of the above size
Time taken: 30 minutes (other than grinding & fermenting)
Good to remember: 1.Use good quality dal and fresh millet for best results.
2. Use any dry chutney powder to apply to the dosa , so also the wet chutney of your choice.
3. Let millet be grind with minimum water to avoid the batter from turning watery on fermenting and turning the dosa tasteless. In all the dosa batter should be thick on grinding as shwon in the image-5.
Ridge gourd instant dosa (Version-2)
Ready to serve Ridge gourd dosa with pudina chutney
Makes : 7 of the above size
Time taken : 45 minutes in all
Ridge gourd in english is Heerekayi in kannada and ghosale in konkani is a veggie available most of the year round now a days as the transport has improved considerably in our country. It is good from health point of view and i have already put up a few recipes like the stuffed ridge gourd (maharashtrian style), ridge gourd peel chutney, Ridge gourd bharith, ridge gourd dosa instant and this being the version -2 of the recipe. It really tastes yummy and crispy like the rava dosa.
What you need to have:
1. Chopped Ridge gourd – 1/2 Cup
2. Rice flour – 1/2 Cup
3. Sujee – 1/4 Cup
4. Cumin seeds – 1/2 Teaspoon
5. Chopped onions – 1/2 Cup
6. Chopped Green chili – 2
7. Chopped cilantro – A few sprig
8. Salt – As needed
9. Water to make the batter – 1 and 1/4 Cup
10. Cooking oil – As needed
Ingredients of Ridge gourd dosa
What you do with what you have:
1. Wash and peal of the ridges of the gourd and chop into bite size pieces. Wash and peal onions and chop it fine also chop cilantro and red chili fine and keep it aside.
2. Grind chopped ridge gourd pieces and green chili in the mixer to a fine consistency.
Grind Ridge gourd veggie
3. Transfer the grind veggie and all other ingredients into a wide bowl.
All the ingredients into a wide bowl
4. Add required quantity of water to it and bring it to a falling consistency almost like that of rava dosa batter.
Ridge gourd dosa batter
5. Place a dosa griddle on medium flame , splashing a little oil on it. When heated splash water and rub it with a tissue paper and pour the batter in such a way that it forms the shape of a disc. Splash a little oil and close it with a lid.
Ridge gourd dosa being roasted
6. When done(roasted) flip and fry on the reverse.
Dosa being flipped to fry on the reverse
7. Enjoy with any chutney of your choice. Really yummmmmmmmm
Ready to serve Ridge gourd dosa with pudina chutney
Makes -7 of the above size
Time taken : 45 minutes in all
Good to remember:
1. Always use tender Ridge gourd for the dish.
2. The rice atta also should be fine to gain the required consistency.
3. Do not spread dosa batter. Just splash it so that it gains the shape of dosa though not round!!!
Corn-Green moong pesarattu
Pesarattu is the delicacy of our neighboring Andhra state which i have already put up a few years back on this blog. It is prepared in combination with Green moong, rice , ginger, green chili, cumin seeds and onion. Here to give a twist to the old traditional recipe i used tender American corn kernels and cilantro with other ingredients intact. The resultant being pesarattu dosa will be very yumm and tastes heavenly!! Do give a try…..
What you need to have:
1. Green gram (Moong) – 1 Cup
2. Raw rice – 2 Tablespoons
3. Sweet corn kernels – 1/2 Cup(tender)
4. Green chili – 2
5. Ginger – 1″ piece
6. Cumin seeds – 1 Teaspoon
7. Onion – 1 medium
8. Cilantro – 2 Teaspoon
Ingedients of Corn-Green moong Pesarattu
What you do with what you have:
1. Soak Moong and rice in water for about 6-8 hours(say over night). Drain water and Grind it along with onion, corn kernels, ginger,green chili, cumin seeds and cilantro in the mixer adding water in steps to a fine consistency. The consistency of the batter should be thick. Adding salt , transfer it to a bowl.
Corn-Green moong pesarattu batter
2. Place a dosa skillet on medium flame. On heating add a few drops of oil and rub it with a coconut coir or a kitchen towel. Immediately splash a little water and on drying, simmering the flame, pour a ladle of batter and spread it with the back of ladle to required thick/thin consistency to shape it into a round disc like dosa. Splash a little oil.
Corn-moong pesarattu being fried
3. Flip and roast on the reverse. Just flip for a minute and serve hot with any chutney of your choice. It should be consumed hot and will be soggy on cooling.
Pesarattu being flipped to fry on the reverse
4. Transfer it to a plate and relish it hot with chutney. yummmmmmm
Ready to serve Corn-moong pesarattu with chutney
Makes : 10-12
Time taken: 30 minutes(Excluding soaking & grinding)
Good to remember:
1. Soak it over night to grind to a fine consistency to relish a yummy dosa.
2. Corn should be tender to get combined with the batter as the ripe ones will have fiber like structures which will be a hindrance.
3. Flipping the dosa should be only for 2 minutes.
Mangalore cucumber sweet dosa(Magge surnoli)
Makes – 10 dosas
Time taken : 45 minutes(other than soaking grinding and fermenting)
Mangalore cucumber/magge,magaluru southe in english, konkani and kannada respectively. I have already put up Mangalore cucumber dosa, Alambe ambat with magge and today i would like to put up another dosa dish which happens to be a sweet and spicy dosa also called “Magge surnoli”. This is one of the favorited of the Gsb people. I have already put up “surnoli” on this blog a couple of years ago. It can be a dish for breakfast, lunch box and also tiff-in.
What you need to have:
1. Sona masuree rice (raw) – 2 cups
2. Grated Mangalore cucumber – 2-3 cups
3. Fresh grated coconut – 1 cup
4. Salt – A s needed (for the spicy dosa)
5. Chopped Jaggery – as needed(for sweet dosa)
6. Grated ginger – 1/2 teaspoon
7. Chopped green chili – 1 Teaspoon
8. Oil/Ghee – As needed
Mangalore cucumber(Magge)
Pealed Mangalore cucumber
What you do with what you have:
1. Wash, peal and grate Magge(Mangalore cucumber) after deseeding the same and keep it aside. Soak raw rice in it adding water if needed so that rice should be soaked properly in it to turn soft to grind a little later. Add grated coconut as well to it and let it soak for about 3-4 hours.
Grated Mangalore cucumber (Magge)
Rice soaked with grated cucumber and grated coconut
2. Once soaked grind it in the mixer/grinder to a fine thick consistency so that on fermenting it will be right the next morning to make dosas. Divide the batter into half and keep it aside for fermentation adding chopped jaggery for one part of the batter. Add grated ginger and chopped green chili to the other half of the batter on fermenting.
Grind Magge surnoli batter
Fermented magge surnoli batter
Chopped green chili & grated ginger being added
Chopped jaggery being added to half of the batter
Fermented sweet surnoli batter
3. Place a dosa skillet on medium flame. On heating splash a little oil/ghee on it and spread a ladle of the dough on it to a thick consistency and close it with a lid. Holes are formed on the surface of the dosa and no need to flip and is to be cooked on medium/low flame only else it would burn the base of the dosa.
Magge surnoli(sweet) being cooked
Ready to serve sweet Magge surnoli
Makes : 10 dosa
4. On the same skillet splash a little oil and wip it with a coconut coir or a soft tissue. Splash water and later spread a ladle of the spicy dosa batter to the required thickness and like the sweet surnoli holes appear . No need to flip.
Spicy surnoli being cooked
5. Serve with any chutney powder, ghee or even butter and pickle of your choice.
Ready to serve spicy surnoli with chutney powder
Time taken – 45 minutes
Serves :3-4 and makes – 10 dosa.
Note:
1. Use ripe Mangalore cucumber for the dosa.
2. Use quality rice for best results.
3. Fermenting is a must for this dosa .
4. Use fresh jaggery as well to avoid it from getting the batter extra tangy.
Instant Ridge gourd dosa
Ready to serve Ridge gourd dosa with chutney & chutney powder
Makes 10-12 of the above size
Time taken : 45 minutes(other than soaking & grinding)
Dosa is the quint essential morning breakfast dish of south india. It is also the favorite of many of us. As soon as i enter the restaurant if i am hungry enough then i normally will not even have the patience to see the menu card but first order for either masala dosa or a rava dosa . I have put up a variety of dosas on this blog and today i would like to put up instant ridge gourd dosa which really tastes great with any simple chutney.
Ridge gourd is a vegetable available through out the year and is very good from the point of view of health. It is even advised for patients, lactating women and even to the growing kids. This dosa recipe is so simple to prepare and needs no fermentation as welll. This is my version of the recipe.
What you need to have:
1.Moongdal/Greengram dal – 1/2 cup
2. Sona masoori rice – 1 cup
3. Ridge gourd pieces – 1 cup(preferably very tender without seeds)
4. Chopped onion – 1/4 cup
5. Ginger – a small piece
6. Green chili – 1
7. Salt – as per taste
8. Chopped cilantro – 2 tablespoon(to mix)
9. Cumin seeds – 1/3 teaspoon(optional to mix)
8. Cooking oil – 2-3 tablespoons(to fry dosa)
Ingredients of instant ridge gourd dosa
What you do with what you have:
1. Soak both rice and moong dal separately in water for about 2 hours. Drain water and grind all the other 7 ingredients except oil and cilantro to a little less than fine consistency. Add little water if necessary. Let the batter be thick. Add chopped cilantro to the dosa batter.
Grind ridge gourd dosa batter
2. Place a dosa skillet on medium flame. On heating splash a little oil and rub it with a coconut coir or a tissue paper. Then splash water and reduce the flame. Spread a ladle of dosa batter to required thickness with the back of the ladle like a disc. When done flip and fry again splashing little oil if needed.
Ridge gourd dosa being fried
Dosa being flipped to fry
3. Transfer it to serving plate and serve with any wet chutney of your choice and also chutney powder as well!!Yummmmmmmmmmmmmm!!!!!
Ready to serve Ridge gourd dosa with chutney & chutney powder
Makes -10-12 of the above size
Time taken ” 45 minutes(other than soaking & grinding)
NOTE: 1.Use tender, fresh Ridge gourd (without seeds) for best results.
2. The batter should be little less than fine in consistency to turn dosa little crispy.
3. Do not add more water while grinding since both the veggie and moong dal tend to to turn the batter watery later on.
4. The remaining batter can be pushed in the refrigerator and should be consumed the very next day itself.
The Indian Food Court 