Kollu dosai/ Horsegram flavoured dosa

    This is my second post with respect to kollu/Horsegram.  The very idea was given by my aunty when I asked her how to incorporate horsegram in our regular cooking.  The basic principle is replacing half the quantity of rice used with horsegram, for example if you are using four cups of rice, two cups of rice can be replaced by horsegram.  Similarly, kollu idly can also be prepared.

The difference between regular dosa batter and kollu dosa is that kollu dosa batter gets fermented quickly than former one. So preparing them on small batches are advisable.

Ingredients required

• 1 cup raw rice
• 1 cup idly rice
• 2 cup kollu/horsegram 
• Handful of chana dal
• 1/2 cup of urad dal
• 2 tsp of methi seeds/venthayam
• Salt, as required

Soak the abovesaid ingredients in water for about three to four hours.  Grind them into fine paste and leave to ferment for six hours, till bubbles are seen on top and little rising of batter is observed. 

Mix in salt, and pour an ladle over pre-heated tawa, drizzling in oil over the sides.  Serve hot with side-dish of your choice. 

Traditional Pondicherry Style Soya Dosa | Healthy Soy Milk Dosa Recipe

Soya dosa is a traditional Pondicherry-style dish made using soya milk and wheat flour, along with a few aromatic spices. Unlike regular dosa, this recipe does not require fermented batter.

There are several shortcuts to making soya dosa, such as replacing urad dal with soya beans in regular dosa batter or combining soya flour with wheat flour to prepare instant dosas.

However, I wanted to try the traditional version using homemade soya milk, and I was quite happy with how it turned out! The dosa was flavourful, simple to prepare and made a lovely breakfast option.

So, let's see how to prepare this traditional Pondicherry-style soya dosa.

Ingredients required

• One cup soy milk
• 1/4 cup wheat flour
• 1/4 cup rice flour (optional)
• 1 tsp shahjeera
• 1 tsp finely chopped green chillies
• 1/2 tsp hing/perungayam
• 7-8 curry leaves
• Water, as required

Method

1. In a mixing bowl, combine soy milk, wheat flour and rice flour.

2. Add shahjeera, chopped green chillies, hing and curry leaves.

3. Mix well without any lumps. Add water gradually until you get a pourable dosa batter consistency.

4. Heat a dosa tawa and pour a ladleful of batter. Spread gently.

5. Cook on medium heat until the dosa is cooked and lightly golden. Flip and cook the other side.

6. Serve hot with onion chutney or any chutney of your choice.

I served my soya dosa with homemade onion chutney, and the combination was delicious!

Easy 10-Minute Neer Dosa Recipe: Karnataka’s Instant Rice Dosa

If you love South Indian breakfast dishes but hate waiting overnight for batters to ferment, Neer Dosa from Karnataka cuisine is your ultimate culinary shortcut!

Unlike your classic dosa batter which heavily relies on urad dal and requires hours of fermentation, this unique delicacy is prepared using rice alone. The soaked rice is ground straight into a thin, liquid consistency—allowing you to whip up a fresh batch instantly without any prior planning. It truly doesn't get any better than this for a quick, hassle-free morning meal!

While completely optional, blending in a splash of fresh coconut milk or a handful of grated coconut elevates the flavor profile, giving it a beautifully soft, melt-in-your-mouth texture.

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Ingredients You’ll Need

• 1/2 cup raw rice (soaked in water for at least one hour)
• 2 tsp fresh grated coconut (or coconut milk, optional but recommended)
• A pinch of salt (to taste)
• Water (as needed to create a watery consistency)
• Oil or ghee (for greasing the pan)

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Step-by-Step Method

1. Grind the Batter: Drain the soaked raw rice completely. Transfer it to a blender jar along with the 2 teaspoons of grated coconut. Blend into a perfectly smooth paste.
2. Make it "Neer": Pour the paste into a large mixing bowl. The word 'neer' literally translates to liquid or water in Tulu, so you need to add enough water to transform this into a very thin, runny, and watery batter. Stir in a pinch of salt.
3. Pour and Swirl: Heat a non-stick tawa or cast-iron skillet on medium-high until hot. Lightly grease it. Drizzle the watery batter directly onto the pre-heated tawa. Quickly twist and tilt the pan in a circular motion so the batter spreads evenly across the surface, creating a beautiful lacy pattern.
4. Fold and Serve: Let it cook through smoothly. Fold the cooked dosa elegantly into quarters (a classic triangle shape) and serve it warm alongside a generous portion of fresh coconut chutney or a spicy vegetable curry.

Enjoy your quick, delicious, and deeply satisfying homemade breakfast!

Neer Dosa proves that delicious South Indian breakfasts don't have to be complicated. With its light-as-air texture and incredibly simple zero-fermentation process, it is bound to become a staple in your weekly meal rotation. Give this quick 10-minute recipe an honest try tomorrow morning—your breakfast table will thank you!

Besarette Dosa Recipe | Healthy Green Gram & Rice Dosa

Besarette Dosa

Besarette Dosa is a traditional South Indian dosa prepared using green gram (moong dal), rice, ginger and green chillies. The batter is fermented overnight, resulting in a flavorful and satisfying dosa that makes a wonderful breakfast.

Ingredients

• ¾ cup green gram dal (moong dal)

• ½ cup uncooked rice

• 2-inch piece of fresh ginger

• 4–5 green chillies

• ½ tsp hing (asafoetida)

• ½ cup water, approximately

• 1 tsp salt, or to taste

• Oil, as required for cooking

Method

1. Wash the green gram dal and uncooked rice thoroughly.

2. Soak both the dal and rice together in sufficient water for 6–8 hours or overnight.

3. The next morning, drain the soaked dal and rice.

4. Transfer them to a blender and add ginger, green chillies, hing and salt.

5. Add water gradually and grind into a smooth, thick dosa batter. Avoid adding too much water at once.

6. Transfer the batter to a clean bowl and cover it.

7. Allow the batter to ferment in a warm place for at least 6 hours, or until it becomes slightly airy and rises.

8. Once fermented, gently mix the batter. If it is too thick, add a little water to achieve a spreadable dosa consistency.

9. Heat a dosa tawa over medium heat and lightly grease it with oil.

10. Pour a ladleful of batter onto the hot tawa and spread it gently into a thin or medium-thick circle, depending on your preference.

11. Drizzle a few drops of oil around the edges and cook until the underside turns golden.

12. Flip the dosa and cook the other side until completely done.

13. Repeat with the remaining batter.

Serving Suggestion

Serve hot Besarette Dosa with fresh coconut chutney, tomato chutney or sambar for a delicious South Indian breakfast.

Gobi Masala Dosa Recipe | Spicy Cauliflower Masala Dosa for Breakfast

Spicy, flavorful, and packed with the goodness of cauliflower, this Gobi Masala Dosa pairs perfectly with hot sambar and coconut chutney. A great choice for weekend breakfasts or special occasions!

Ingredients

For Tempering

• 3 tsp oil
• A pinch of hing (asafoetida)
• 1 tsp coarsely crushed peppercorns
• 1 tsp finely chopped green chilies

For the Gobi Masala

• 4 tsp chopped onions
• 4 tsp chopped tomatoes
• 1 tsp ginger-garlic paste
• 2 tsp finely chopped mint leaves
• ½ tsp curd
• ½ tsp salt (or to taste)
• ½ cup finely chopped cauliflower
• A pinch of turmeric powder
• ½ tsp garam masala
• ½ tsp red chili powder
• 1 tsp coriander powder
• Fresh coriander leaves for garnish

Other

• Dosa batter, as required

Method

1. Heat oil in a kadai and add hing, crushed peppercorns, and green chilies.
2. Add the chopped onions and sauté until they turn translucent.
3. Stir in the tomatoes, mint leaves, and ginger-garlic paste. Cook until the tomatoes become soft and mushy.
4. Add turmeric, garam masala, red chili powder, coriander powder, curd, salt, and finely chopped cauliflower.
5. Mix well and cook until the cauliflower is tender. Garnish with fresh coriander leaves and keep aside.
6. Heat a dosa tawa and spread a ladleful of dosa batter into a thin circle.
7. Cook until the dosa turns golden and crisp.
8. Place a portion of the gobi masala on one side of the dosa and fold it in half.
9. Serve hot with sambar and chutney

Rava Dosa Recipe | Crispy Instant South Indian Breakfast

Rava Dosa is a crispy and delicious South Indian breakfast made with semolina (sooji), rice flour, and a hint of spices. Its lacy texture and crunchy edges make it a favorite when served with coconut chutney, tomato chutney, or sambar.

Ingredients

For the Batter

• 2 tsp maida (all-purpose flour)
• 2 tsp cornflour (optional)
• ¼ cup rice flour
• ½ cup rava/sooji (semolina)
• 1 cup sour curd or fermented dosa batter
• 1 tsp whole cumin seeds (jeera)
• 1 tsp crushed peppercorns
• 2 green chilies, finely chopped
• Salt, to taste
• Water, as required

For Tempering (Optional)

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• Few curry leaves
• 2 dried red chilies, broken

Method

1. In a large mixing bowl, combine maida, cornflour, rice flour, rava, and salt. Mix well.
2. Add the sour curd or fermented dosa batter and whisk until combined.
3. Gradually add water to form a thin, flowing batter. The consistency should be much thinner than regular dosa batter.
4. Add cumin seeds, crushed peppercorns, and finely chopped green chilies. Mix well.
5. Let the batter rest for 30 minutes to 2 hours.
6. If using tempering, heat oil in a small pan. Add mustard seeds, curry leaves, and broken red chilies. Once aromatic, add the tempering to the batter and mix.
7. Heat a dosa tawa well and lightly grease it.
8. Stir the batter before each dosa, as the rava tends to settle at the bottom.
9. Pour the batter from the outer edge towards the center in a circular motion. Do not spread with a ladle.
10. Fill any large gaps by drizzling a little extra batter.
11. Drizzle a few drops of oil around the edges and cook until golden brown and crisp.
12. Flip and cook the other side for a minute if desired.
13. Serve hot with chutney or sambar.