Black Gram Dosa/Sada Dosa

Urad dal/uddina dosa is popular south Indian breakfast item. The batter can also be used for preparing idli, by adding a little water to the same batter dosas can be prepared. We prepare it once a week, crispy dosa with chutney, sambar or potato stir fry (bhaji) makes it more tasty. I am going to share the restaurant style, finger licking good, crispy golden brown dosa recipe.

Sada Dosa/Black Gram Dosa

Ingredients:

  • Black gram/Urad dal – 1/2 cup
  • White rice- 3 cups
  • Fenugreek seeds- 1/2 tbs
  • Salt

Preparation:

  1. Soak black gram and white rice separately for 3-4 hours (fenugreek seeds can be soaked along with rice)
  2. Now grind the black gram into very smooth paste by adding little water and keep it aside
  3. Grind white rice and fenugreek with little water, but make sure that it is not as smooth as black gram mixture
  4. Add these 2 mixtures together in a big vessel along with little salt and mix well
  5. Keep it overnight for fermentation
  6. Your batter is ready for preparing dosas, serve it hot with side dishes

Spicy Onion Pancakes/ Khara Dosa

Spicy Onion Dosa or Khara dosa is a traditional South Canara (Udupi) recipe. This does not requires any side dish like chutney or sambar. This is very easy and simple breakfast. No fermentation is required. This dosa tastes better when served with lot of butter.

Spicy Onion Pancakes

Ingredients:

  • White Rice (dosa rice)- 1 & 1/2 cup (serves 2)
  • Red chilly- 2
  • Coriander seeds- 1/4 tbs
  • Salt
  • Onion- 1

Preparation:

  1. Soak the rice over night and in the morning grind it with red chillies, salt and coriander seeds along with little water into very smooth batter
  2. Now add chopped onion and bring the consistency of batter into water’s by adding enough water
  3. Now heat a non stick pan and spill the batter on that with the help of spoon. Do not press it like how you usually so for other dosa, here you will have to spill the batter so that it is thin enough to get crispy.
  4. Let it cook for sometime and turn it over
  5. Serve it hot with  a butter cube

Green Gram Dosa/Green Mung Bean Pancakes

Green mung beans are healthy and tasty, I usually prefer them in salad and stir fry but like them in pancakes too. It is South Indian traditional breakfast recipe. This is the best recipe if you are dieting or into healthy food, what can be more healthier than beautifully sprouted mung beans? You can use overnight soaked green gram or ready made sprouted  ones.

Green Gram Dosa/Green Mung Bean Pancakes

Ingredients:

To grind:

  • Green gram/Green mung bean- 2 cup
  • Rice- 1/4 cup
  • Green chilly- 3
  • Ginger, grated- 1 tbs
  • Salt to taste
  • Cumin seeds- 1 tbs

To sprinkle:

  • Onion- 2
  • Cumin seeds- 2 tbs
  • Green chilly- 1 (optional)

Preparation:

  1. Soak green gram and rice overnight, rinse nicely and grind it along with green chillies, ginger, salt and cumin seeds by adding little water to get the consistency of dosa batter
  2. Meanwhile roast cumin seeds and add it with chopped onions in a bowl and keep it aside
  3. Heat a pan and pour a spoon of dosa batter and spread it along in circular motion
  4. Sprinkle around 1/2 tbs of roasted cumin and onion mixture on top of it and let it be there for a minute before you turn it over to other side
  5. Cook both the sides well by changing sides
  6. Serve it hot with clarified butter on the top

Ragi Dosa/Fermented Finger Millet Pancakes

Ragi dosa is one tasty recipe for breakfast. I have been making instant ragi dosa by dissolving ragi powder in water but   it was never crispy. Usually instant ragi batter can give soft dosa’s but when I try to rub the batter around pan and make it thinner and crispier, it never works out for me. I found a way to make it just the way I love it. But  for that I had to make batter and leave it overnight for fermentation.

Ragi DosaIngredients: 

  • Ragi powder- 1 cup (serves 2)
  • Urad dal- 1/2 cup
  • Fenugreek seeds- 1/2 tbs
  • Salt

Preparation:

  1. Soak Urad dal and fenugreek seeds for at least 4 -5 hours
  2. Grind it with little water into smooth paste
  3. Now to this add ragi powder and salt to taste
  4. Mix well by adding water to get the consistency of idli batter
  5. Keep it for fermentation overnight
  6. Batter will rise and will be fermented by next day morning
  7. Now take a pan and start making dosa by taking a batter in a big round spoon, slightly rubbing the batter against the pan
  8. Serve it hot with coconut chutney