Plain, stuffed, ghee, masala, we have lots of dosa recipes from all over South India for you to choose from.
Ada is a type of dosa usually served at breakfast. It is made with a mixture of lentils and rice, and is quite filling. It is typically eaten with podi (south indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.
This is a Andhra specialty. Pesarattu is a dosa made with Pesara Pappu (Moong dal). You use the moong dal with skin on and this is what gives this dosa the classic green colour. Of course this dosa is high in protein and fibre. Serve it with upma rolled inside and it becomes an ‘MLA pesarattu’.
Crunchy dosa made with rice and variety of lentils.
When I was little, I used to love dosas for breakfast. You could roll them up with ghee and sugar inside and eat them while playing. It was dessert for breakfast! I still love plain dosas. Sometime I make aloo masala to go with, and other times they are great with just some milagai powder and chutney on the side.
An uttappam is a type of set dosa, You can put as many or as few vegetables as you like on it. This recipe below is the way I like it. Serve with Idli chutney.
This is a quick mixed dosa that I first ate at a friend’s house. It comes together very quickly for breakfast or when you get unexpected guests. It has a lot of flavour so all you need is some pickle or chutney on the side.
I first ate this dosa in a small village near Bangalore. I love the earthy, nutty taste of the Ragi. It is also very nutritious.
Here is a quick dosa recipe that is a cross between plain dosa and ada/adai.This recipe uses lentil flours so there’s no need for soaking and grinding them. It is best served with chutney or Andhra mango pickle, “avakkai”.
Here is a quick and easy ‘shortcut dosa’. You don’t need to soak or grind the dal but it still makes delicious plain dosa.
An easy to prepare dosa which is a good alternative if you are bored with the regular rice dosa.
Neer Dosa is a unique dosa of the Tulu Nadu region. Neer means water in Tulu. Like all dosas, neer dosa is also prepared by grinding rice soaked in water to make a watery batter.This batter is poured onto a heated tawa in a circular fashion, and is removed when the upper surface becomes dry. Neer Dosa is eaten with chutney and/or sambar and sometimes with jaggery mixed with grated coconut.
Sponge dosa is special because of its particular thickness. It tastes pretty much like sada dosa, but the thickness really makes a difference. Serve with masala curries an chutneys.