Rava Methi Dosa

This dosa recipe is the store bought instant rava dosa mix with a little makeover. Fresh methi (fenugreek) leaves might be bitter, but when added into a dosa like this they are simply delectable. You not only get a great dosa, but you also get all the nutritious greens!!!

Ingredients

MTR Rava Dosa mix: 1 cup
Yoghurt: 1/2 cup
Water: 1/2 cup
Red Onions (chopped): 4-5 tablespoons
Green chillies (chopped) : 2-3
Fresh methi leaves (Chopped): 1 bunch
Curry leaves: a sprig

Mix all the ingredients to make a thick batter. Heat the dosa pan/tava. Scoop out and spread the batter to make dosas. Goes great with sambhar or even plain pickle.

Adai Dosa

Adai dosa is a great change from the regular dosas and can provide as a nutritious snack for everyone in the family. It is definitely worth a try for all the first timers.

Ingredients:

Idli rice: 1/2 cup

Whole Moong dal: 1/4 cup

Toor Dal: 1/4 cup

Urud Dal: 1/4 cup

Chana Dal: 1/4 cup

Coconut: 1/4 cup

Red chillies: 3-4

Curry leaves: 1 Sprig

Ginger(chopped): 1/2 teaspoon

Asafoetida/Hing: a pinch

Salt to taste

Soak the lentils and rice together in warm water for a minimum of 1 hr. Grind it into a smooth batter. While grinding, add the coconut, red chillies and salt. Finally add the asafoetida, chopped ginger and curry leaves to the batter and mix well.
Heat the dosa tava or pan and scoop out a batter and spread. Flip to crispen both the sides.

Enjoy them hot.

Set Dosa

Dosas are a delicacy from South India where it is known to have originated from. Very similar to crepes , these are basically made of rice and lentils. Nowadays there are newer ways of modifying the ingredients to bring out fancy variations among them. The crispness and slenderness of the Dosas add the distinctive touch making it a breakfast favorite in many Indian homes. Check out our dosa section for our other creations .

Our first try is the Set/Thattu Dosa which happens to be the plumpest of the lot.It is often served as a set of three which is why it is named so..
Ingredients
Idli Rice: 2 cups
Poha (Aval): 3/4 cup
Cooked Rice: 1/4 cup
Curd/Yoghurt: 1 cup
Methi seeds (Uluva): 1/2 teaspoon
Salt to taste
Water

Soak the rice and methi seeds together in warm water for a minimum of 2-3 hrs . Sprinkle some water on poha/aval and keep it aside. Grind the rice and aval/poha to make a thick batter. Use the least amount of water while grinding. Mix the yoghurt and salt to the batter and keep it aside for atleast 4-5hrs to ensure fermentation.

* Paper thin Aval/poha/rice flakes takes lesser time to soak then thicker ones.
* The curd we mostly get in the US are less sour and hence takes longer to aid in fermentation.

Heat the Dosa pan/tava, apply oil and pour a scoop of the batter. Spread it and cover it with a lid and let it cook. Set dosas are soft and spongy as they are usually steam cooked without flipping onto the other side.You can alter the crispness to your liking.

Enjoy these hot with any chutney or any curry.