South Indian Breakfast Dosa Recipes-Tender coconut-spicy-lentil-rava dosas
Simple Dosa Recipes – Karikku dosa,spicy dosa,lentil dosa and rava dosa
Dosas are easily the most popular South Indian breakfast, served with sambar and a variety of chutneys. From the versatile uthappam to the many varieties of dosas, these are easily-made and delicious; an integral part of our breakfast culture. In these times of readymade idli-dosa batter packets, try out these simple home-made versions.
Tender coconut dosa (Karikku dosa) – Sponge dosa with a tinge of mellow sweetness
- Raw rice – 2 cups
- Tender coconut, chopped -2 cups
- Tender coconut water – Half cup
- Salt – Half to one tsp
- Sugar -1 tbsp
- Cooking oil – One-fourth cup
Sort, wash and soak the raw rice for three hours. Grind the raw rice with the tender coconut pulp, adding salt, sugar and enough tender coconut water or plain water to create a batter of pouring dosa consistency. Set aside for 30 minutes. The batter will puff up. Stir well. In a dosa skillet, make the dosas adding drops of refined/ cooking oil. The dosas are spongy with a tinge of mellow sweetness. This breakfast item can be served with a chutney of your choice.
Spicy dosa with chutney and sambar
- Raw rice -1 cup
- Tuvar dal -1 cup
- Chana dal – Half cup
- Moong dal – Half cup
- Kashmiri dry red chillies – 6-8
- Asafoetida – 11/2 tsp
- Green chillies – 2 , finely as chopped
- Shallots / small onions – 4 tbsp, thinly sliced into rounds
- Salt To taste
- Gingelly oil – 2 tbsp
- Cooking oil -1 tbsp
Measure, sort, wash and soak the rice, Kashmiri red chillies and pulses for 3 hours. Grind the rice mixture, adding little water into a dosa batter of pouring consistency. Add asafoetida, green chillies, shallots and salt and stir well. Set aside for 30 minutes as you heat up the skillet. Use a blend of gingelly and cooking oils to season and make the dosas. The shallots are optional. Serve hot with any chutney or sambar.
Healthy lentil dosa with spicy dip
- Tuvar dal – Half cup
- Moong dal – Half cup
- Green gram – Half cup
- Black gram – Half cup
- Masoor dal – Half cup
- Dried red chillies – 3-4
- Green chillies to taste
- salt to taste
Wash and soak all the dals together with the red chillies overnight. Drain the water. Run this mix in the food processor until smooth. Add water to make a thick batter that is not of loose consistency. Make dosas with this batter, these should, however, be slightly thick. When the base is golden and comes up at the sides, add a few drops of gingelly oil. Flip it over. Cook the second side too, pressing with the flat dosa ladle. Fold in half and serve hot with the spicy dip, hot pickle, sugar or chutney.
- Spicy dip Ingredients
- Red chilli powder – 6 tsp
- Dry mango powder / Amchur – 2 tsp
- Salt, oil to taste
Combine all the ingredients together and serve with breakfast items like idlis, dosas etc.
Rava Dosa with chutney
- Raw, fine white rice powder – 3 cups
- Rava, roasted – 2 cups
- Green chillies – 4, chopped
- Big onions – 11/2 cups, minced
- Tomato -1 cup, finely minced
- Asafoetida – 1/2 tbsp
- Salt to taste
- Gingelly Oil a little
Combine all the ingredients, (save the oil) pouring some water to make a dosa batter. Leave to ferment for about 1 hour. On the dosa tawa, pour a ladle of batter, swirl it evenly in a concentric circular shape, not too thin. Wait for a few moments, drip some drops of gingelly oil along the circle’s edges and centre. When the edges show signs of browning and leave the edges, invert with the flat ladle and drip oil over the uncooked base along the sides. Press lightly. When both sides are golden brown, use your flat ladle to halfways and slide onto serving plate. Serve with chutney.