Masalae Dosae

1st Pour

1st Flip

2nd Flip + Palya

1st Fold



2nd Fold

 

 

 

 

 

Masalae Dosae

Ingredients:

• 1 Dosae batter (see label Thindi dosae to make batter)
• 1 cup of oil
• 1 bar butter at room temperature(optional)
• 1 Onion-Potato playa (see label Palya/karmind to make palya) 

Method:

Preheat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make dosaes. Mix the dough well with a medium sized spatula. Take a spatula full of dough and pour it on the heated surface of the tava. Using circular, concentric motion, spread the dough as much as possible towards the edge of the tava. Drizzle a teaspoon full of oil on the surface of the dosae, cover and let it cook for 3 to 4 minutes. Remove cover, and using a flat spatula (mogacho kai, tudupu) slowly, carefully loosen the dosae from the tava and flip it over. Cook on this side a couple minutes, then carefully flip it over again. (Optional: At this stage, spread a tsp of butter all over the surface of the dosae). Now place about 1/2 cup for onion-potato paly in the middle of the cooked dosae. Fold 1/3 over the palya and make the second 1/3 dosae fold over it. At this stage, you can place 1/4 tsp of butter on top oof the folded dosae and remove dosae from the tava on to a plate.

Cooking Tips:

The same batter is used to make triangular masalae doae. After placing the palya in the middle of the cooked dosae, fold the circular edges into 3 folds to from a triangle.

Tips:

Serve hot with a dollop of butter and coconut chetni.

 

Triangular Masalae Dosae Pictures

Palya

1st Fold

2nd Fold

3rd Fold













Roasted Vegetable Dosaes with Cheese

Roasted Vegetable Dosaes with Cheese
Ingredients:

Dosae:

• 4 cups rice(no specialty rice needed)
• 1 cup of urad dhal
• 1 tsp salt
• 1/2 cup of oil (olive oil, vegetable oil, corn oil , oil of your choice)
• 1/4 cup of melted butter (optional)

Filling

• 2 cups zucchini diced
• 1 cup green bell pepper, cored, seeded and diced
• 3/4 cup sweet onion coarsely chopped
• 2 cups grape tomatoes
• 2 tbs of olive oil
• 1/2 tsp salt
• 1/4 tsp died thyme
• 1/4 tsp black pepper , coarsely ground
• 5 oz soft spreadable cheese or roasted red pepper hummus
  

Method: Prepare doase dough the previous day. Lightly rinse the risce and the urad dhal in cool water. Add more water and let the contents soak in water for a couple of hours. Grind the soaked contents into a smooth dough and place it in a container. Grounded dough should not be too runny or too thick. Add salt, mix well and store in a warm place overnight.
Pre-heat oven to 350 degrees. To prepare filling, place zucchini, bell pepper, onion and tomatoes in a large baking pan. Drizzle with 2 tbs of olive oil. Add salt, thyme and pepper. Roast 30 minutes or until tender.
To make dosaes, pre-heat a thick tava (or a good non stick pan) on medium heat until hot. Take a ladle full of well mixed dough and pour it on on the heated tava. Using circular, concentric motions spread the dough as much as possible towards the edge of the tava. Drop a tsp of oil on the surface of the dosae and let it cook for a couple of minutes. Using a flat spatula slowly loosen the dosae from the tava and turn over. Cook on this side for a couple of minutes, carefully loosen and flip over again. Spread 2 tbs cheese on 1/2 of the dosae. Top with 1/2 cup roasted vegetables. Fold in half and transfer to a plate. Lightly brush the top with melted butter to give a rich flavor. Repeat with the remaining batter and make as many dosaes as needed.
Tips: Use brie cheese that is at room temp or soft spreadable cheese or any kind of hummus. Can also use grated pepper jack, colby or any cheese of your choice. You can use flour tortillas or crepes in this recipe.

Pesarattu

Pesarattu

Ingredients:

• 1 cup rice (no specialty rice required)
• 1 cup moong dhal(hesaru bhele)
• 5 red chillies
• 1 tsp salt

Method: Lightly rinse the rice and moong dhal in cold water. Add more water and let the contents soak in water for a couple of hours. Grind the soaked contents with the red chillies into a slightly coarse batter. Ground batter should be pretty thick and viscous. Add salt, and mix the contents. Store for a couple of hours or can be used right away.
Preparation: Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make the pesarattu. Mix the batter well with a medium sized spatula. Take a spatula full of dough and pour it on the heated surface of the tava. Using circular, concentric motions spread the dough as much as possible towards the edge of the tava. Drop a teaspoon full of oil on the surface of the adae, cover and let it cook for 4 to 5 minutes. Remove cover, and using a flat turner (mogacho kai, tudupu) slowly, carefully loosen the pesrattu from the tava and turn it over. Cook on this side a couple minutes, carefully loosen and turn over. Then fold over in the middle, remove the pesarattu from the tava on to a plate.
Cooking Tips: Pesarattu can be made pretty thick or thin, soft or crispy. Can add finely chopped green chillies, cilantro or onions to the batter. Chopped fresh spinach or methi can be added to the batter for variation.
Serving Tips: Serve with a dollop of ghee.

Coconut Dosae

Coconut Dosae
Ingredients:

• 1 cup of rice (no specialty rice needed)
• 1 cup of grated coconut
• 1/2 tsp salt
• pinch baking soda

Method: Lightly rinse the rice in cold water. Add more water and let the rice soak in water for a couple of hours. Grind soaked rice and coconut into a smooth, thin batter and store in a container. Ground batter should not be too runny. Add salt, mix well.
Preparation: Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make dosaes. Add a pinch of baking soda and mix the batter well with a medium sized spatula. Take a spatula full of dough and pour it on the heated surface of the tava. Using circular, concentric motions spread the dough as much as possible towards the edge of the tava. Drop a teaspoon full of oil on the surface of the dasae, cover and let it cook for 3 to 4 minutes. Remove cover, and using a flat spatula (mogacho kai, tudupu) slowly, carefully loosen the dosae from the tava. Then fold over in the middle, remove dosae from the tava on to a plate.
Cooking Tips: Coconut doses are made soft and thin.
Serving Tips: Dosae can be served with coconut chetni.

Tomato dosae

Tomato Dosae
Ingredients:

• 1 cup rice flour
• 3 ripe medium tomatoes diced
• 1/2 yogurt
• 1 tsp salt
• 1/2 tsp of sesame seeds
• 1/2 tsp of cumin seeds (sheera)
• pinch of hingh (optional)

Garnish

• 1/2 cup onions finely chopped (optional)
• 1/4 cup cilantro finely chopped
• 4 green chillies finely chopped

Method: Add rice flour, yogurt, tomatoes, salt and hingh into a dish . Mix the contents with about 2 cups of water and mix well. Run this mixture through the blender, till it is all mixed and blended into runny batter. Add the cumin and sesame seeds, mix, cover and set aside for 10 to 15 minutes.
Preparation: Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make the dosae. Mix the batter well with a medium sized spatula. Take a spatula full of batter and pour it on the heated surface of the tava. Using circular, concentric motions pour the batter in a thin layer on the tava. Cover any holes with just enough additional batter. Drop a teaspoon full of oil on the surface of the dasae. Then sprinkle the garnishing materials generously over the dosae, cover and let it cook for 4 to 5 minutes. Remove cover, and using a flat turner (mogacho kai, tudupu) slowly, carefully loosen the dosae from the tava and turn it over. Cook on this side a few minutes, carefully loosen and turn over. Then fold over in the middle, remove the dosae from the tava on to a plate.
Cooking Tips: Tomato dosaes are made pretty soft and on the mushy side. It can be thick or thin. It needs to cook longer on the tava to make it slightly brown. You can make simple tomato dosae without using any garnish. Or can blend green chillies and cilantro while making the batter. If the dosaes are turning out too mushy and not releasing from the tava, add a handful of rice flour to the batter. Add salt to taste. If the dosaes are thin, there maybe no need to flip. Make sure the top is cooked well, by covering the tava with a lid while making the dosae.
Serving Tips: Serve dosaes hot with a dollop of ghee and any chetni, pickles or chetnipudi on the side.

Ravae Dosae

Rave Dosae
Ingredients:

• 1/3 cup ravae (soji, cream of wheat)
• 1/3 cup rice flour
• 1/3 cup all purpose flour (maida)
• 1/2 cup yogurt
• 1 tsp salt
• 1/2 tsp of sesame seeds
• 1/2 tsp of cumin seeds (sheera)
• pinch of hingh (optional)

Garnish

• 1/2 cup onions finely chopped (optional)
• 1/4 cup cilantro finely chopped
• 4 green chillies finely chopped
• 1/4 cup tomatoes diced small (optional)
• 1/4 cup grated carrots (optional)

Method: Add the ravae, rice flour, maida, yogurt, salt and hingh into a dish . Mix the contents with about 2 cups of water and mix well. Run this mixture through the blender, till it is all mixed and blended into pretty runny batter. Add the cumin and sesame seeds, mix, cover and set aside for 10 to 15 minutes.
Preparation: Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make the dosae. Mix the batter well with a medium sized spatula. Take a spatula full of batter and pour it on the heated surface of the tava. Using circular, concentric motions pour the batter in a thin layer on the tava. Cover any holes with just enough additional batter. Drop a teaspoon full of oil on the surface of the dasae. Then sprinkle the garnishing materials generously over the dosae, cover and let it cook for 3 to 4 minutes. Remove cover, and using a flat turner (mogacho kai, tudupu) slowly, carefully loosen the dosae from the tava and turn it over. Cook on this side a couple minutes, carefully loosen and turn over. Then fold over in the middle, remove the dosae from the tava on to a plate.
Cooking Tips: Ravae dosaes are made pretty thin and on the crispy side. You can make simple ravae doase without using any granish. Or can blend green chillies and cilantro while making the batter.
Serving Tips: Serve dosaes hot with a dollop of ghee and any chetni on the side. You can also serve this with potato and onion palya/karmind.

Menthya/Methi Dosae

Menthya/MethiDosae
Ingredients:

3 cups rice (no specialty rice needed)

1/2 cup methi seeds (optional)

1 tsp salt

Method: Lightly rinse the rice and methi seeds in cold water. Add more water and let the contents soak in water for a few hours. Grind soaked contents into a smooth dough and store in a container. Grounded dough should not be too runny or too viscous. Add salt, mix well and store in a warm place over night. Preparation: Next day, the dough should have risen slightly. Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make dosaes. Mix the dough well with a medium sized spatula. Take a spatula full of dough and pour it on the heated surface of the tava. Using circular, concentric motions spread the dough towards the edge of the tava. Drop a teaspoon full of oil on the surface of the dasae, cover and let it cook for 5 to 6 minutes. Remove cover, and using a flat spatula (mogacho kai, tudupu) slowly, carefully loosen the dosae from the the tava. Then fold over in the middle, remove dosae from the tava on to a plate.
Cooking Tips: In winter months, wrap a thick towel over the dosae dough container, to retain the warmth. These are sticky dosaes and therefore do not flip or turn over. Makes doses smaller in diameter and thick for ease removing from the tava.
Serving Tips: Dosaes can be served with a dollop of ghee and pickles.

Adae

Adae Ingredients:

Soaking

• 3 cups rice (no specialty rice required)
• 1/3 cup channa dhal
• 1/3 cup urad dhal
• 1/3 cup thoor dhal
• 3 tbs of methi seeds
• 10 red chillies
• 1/4 cup grated coconut (optional)
• 2 tsp salt
• 1/4 tsp crushed black pepper (optional)
• pinch of hingh (optional)

Dough

Method: Lightly rinse the rice and dhals in cold water. Add more water and let the contents soak in water for a couple of hours. Grind the soaked contents with the coconut and red chillies into a slightly coarse dough. Grounded dough should be pretty thick and viscous. Add salt, pepper and hingh. Mix the contents and store for a few of hours or can be used right away.
Preparation: Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make the adae. Mix the dough well with a medium sized spatula. Take a spatula full of dough and pour it on the heated surface of the tava. Using circular, concentric motions spread the dough as much as possible towards the edge of the tava. Drop a teaspoon full of oil on the surface of the adae, cover and let it cook for 3 to 4 minutes. Remove cover, and using a flat turner (mogacho kai, tudupu) slowly, carefully loosen the adae from the tava and turn it over. Cook on this side a couple minutes, carefully loosen and turn over. Then fold over in the middle, remove the adae from the tava on to a plate.

Fold

First pour

Flip

Tips: Adaes can be made pretty thick or thin but on the crispy side. Adae can be served with a dollop of ghee and coconut chetni.

Adae Spicy

Adae Spicy

Ingredients:

• 1 cup rice (no specialty rice required)
• 1 cup channa dhal
• 1 cup urad dhal
• 1 cup thoor dhal
• 10 red chillies
• 1/4 cup grated coconut (optional)
• 2 tsp salt
• 1/4 tsp crushed black pepper (optional)
• pinch of hingh (optional)

Garnish

• 1 cup onions finely chopped (optional)
• 1/2 cup cilantro finely chopped
• 10 green chillies finely chopped
• 1 cup tomatoes diced small (optional)
• 1/2 cup grated carrots (optional)

Method: Lightly rinse the rice and dhals in cold water. Add more water and let the contents soak in water for a couple of hours. Using just enough water, grind the soaked contents with the coconut and red chillies into a rough coarse dough. Grounded dough should be pretty thick and viscous. Add salt, pepper and hingh. Mix the contents and store for a couple of hours or can be used right away. Preparation: Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make the adae. Mix the dough well with a medium sized spatula. Take a spatula full of dough and pour it on the heated surface of the tava. Using circular, concentric motions spread the dough as much as possible towards the edge of the tava. Drop a teaspoon full of oil on the surface of the adae. Then sprinke the garnishing materials generously over the adae, cover and let it cook for 3 to 4 minutes. Remove cover, and using a flat turner (mogacho kai, tudupu) slowly, carefully loosen the adae from the tava and turn it over. Cook on this side a couple minutes, carefully loosen and turn over. Then fold over in the middle, remove the adae from the tava on to a plate.
Tips: Adaes are made pretty thick and on the crispy side. Adae can be served with a dollop of ghee and coconut chetni.

Dosae

Dosae

Soak

Ingredients:

• 3 cups of rice (no specialty rice needed)
• 1 cup of urad dhal
• 3 tbs of methi seeds (optional)
• 1 tsp salt

Method: Lightly rinse the rice, urad and methi seeds in cold water. Add more water and let the contents soak in water for a couple of hours. Grind soaked contents into a smooth dough and store in a container. Grounded dough should not be too runny or too viscous. Add salt, mix well and store in a warm place over night.
Preparation: Next day, the dough should have risen slightly. Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make dosaes. Mix the dough well with a medium sized spatula. Take a spatula full of dough and pour it on the heated surface of the tava. Using circular, concentric motions spread the dough as much as possible towards the edge of the tava. Drop a teaspoon full of oil on the surface of the dosae, cover and let it cook for 3 to 4 minutes. Remove cover, and using a flat spatula (mogacho kai, tudupu) slowly, carefully loosen the dosae from the tava and turn it over. Cook on this side a couple minutes, carefully loosen and turn over. Then fold over in the middle, remove dosae from the tava on to a plate.

Tips: In winter months, wrap a thick towel over the dosae dough container, to retain the warmth. Dosae can be served with chetni, sambar etc.