Tender Coconut Dosa/ Adsara Polo

Ingredients:
1. Tender coconut,grated-1/2 cup
2. Ponni Rice- 1 cup
3. Salt, to taste
4. Oil

Preparation Method:
1. Soak the rice for 4-5 hours.
2. Grind together all the ingredients except oil.
3. Heat the griddle and toast it like general dosa.
4. Serve warm with chutney or potato/tapioca curry or Dal.

Rava Dosa

Ingredients:

1. Riceflour-1 cup
2. Rava or sooji- ½ cup
3. Maida- ¼ cup
4. Salt to taste
5. Green chillie-1 chopped finely
6. Curry leaves- a few
7. Ginger- a small piece chopped finely
8. Coriander leaves- a few chopped finely
9. Onion- ½ chopped finely
10. Oil/Ghee

Preparation Method:
1. Mix all the igredients together except the oil/ghee.
2. The consistency of the batter must be like flowing water; lighter than the dosa batter.
3. Heat the griddle and sprinkle the batter on the thava. We wont be able to spread it like the usual dosa batter.
4. Sprinkle some fresh oil on top.
5. Toast the dosa well and serve warm with chutney/chammanthi.

Maida Dosa

Ingredients:
1. Maida/All purpose flour: 1 cup
2. salt, to taste
3. Oil/ghee

Preparation Method:
1. In a bowl mix together maida, salt and water to a dosa batter consistency,it must not be too thick.
2. Heat the griddle, brush the griddle with some oil.
3. Spread a ladle full of batter on the griddle. Toast it well by applying oil/ghee on top.
4. Serve with chammanthi.

Cabbage Dosa

Ingredients
1. Ponni/White Rice- 1 cup
2. Chilly Powder-1 1/2 tsp
3. Turmeric powder- 1/4 tsp
4. Asafetida/Heeng- 1/2 tsp
5. Salt, to taste
6. Cabbage, finely chopped- 1 cup

Preparation Method:
1. Soak the rice in 2 cups of water for 4-5 hours.
2. Grind together all the ingredients except cabbage and make a fine paste in medium consistency.
3. Add the chopped cabbage and mix well with the batter.
4. Spread the batter in the thava/non-stick pan in a round manner to get crispy dosas.
5. Pour some fresh coconut oil on top, flip and toast well.
6. Serve hot with a cube of butter on top.

Muringayila Dosa

Ingredients
1. Ponni/White Rice- 1 cup
2. Chilly Powder-1 1/2 tsp
3. Turmeric powder- 1/4 tsp
4. Asafetida/Heeng- 1/2 tsp
5. Salt, to taste
6. Muringayila/Drumstick leaves- a bunch

Preparation Method:
1. Soak the rice in 2 cups of water for 4-5 hours.
2. Grind together all the ingredients except the leaves and make a fine paste in medium consistency.
3. Wash the leaves well and mix well with the batter.
4. Spread the batter in the thava/non-stick pan in a round manner to get crispy dosas.
5. Pour some fresh coconut oil on top, flip and toast well.
6. Serve hot with a cube of butter on top.

Uthappam/Onion Dosa

Ingredients:
1. Dosa batter
2. Thinly chopped onion- 1/4 cup
3. Green chillies chopped (optional):1
4. Ghee/Oil

Preparation Method:
1. Heat the griddle and pour a ladle full of batter into it.
2. Spread the onion-green chillies mixed together on the dosa.
3. pour some oil on top. Cover and cook for half a minute.
4. Flip the dosa to the other side. Toast to crisp.
5. Serve warm with chutney.

Vegetable Dosa

This can be called as a kid-version of normal dosa with some colorful veggies on top to make them eat some vegetables. In this version, we make cute-little dosas and decorate them colorful with their favorite veggies and serve in a way that is appealing for them and make them play with and eat them. Enjoy trying this and do let me know your comments.

Ingredients
1. Dosa batter
2. Very finely shredded carrot
3. Very finely chopped cilantro leaves/malliyela/coriander leaves
4. Ghee/Oil/butter

Preparation Method:
1. Take half a ladle batter, pour it on the dosa griddle. Two-three can be made at a time.
2. Top one dosa with carrot, the other with cilantro.
3. Pour a little ghee/butter on top.
4. Flip and toast/cook the dosas.
5. Serve with chutney,sambar or pitto/chammanthi podi.

Set Dosa/Saada Dosa/Thattu Dosa

Ingredients:
1. Dosa batter-2 cup
2. Coconut Oil

Preparation Method:
1. Take a ladle(thavi) full of batter, pour it on the thava/non-stick pan.

2. Spread some coconut-oil on top and cook till one side is done.

3. When the top surface is cooked, flip the Dosa. By this time, underneath surface will be golden in color.

4. Cook for one more minute. Serve hot with chutney, sambar or pitto/chammanthi podi.

Gothamb Dosa

A common-man's food which is very much regularly made at most keralite home. Simple and easily made and served with chutney,pickle or potato curry.

Ingredients:
1. Whole-wheat flour/Atta/Gothamb podi-2 cups
2. Oil-2 tsp
3. Mustard seeds, to splutter
4. Curry leaves-3,chopped
5. Green chillies-1,finely chopped
6. Salt,to taste
7. Jeera/Fennel seeds, to splutter
8. Water-2 1/2 cups


Preparation Method:
1. In a vessel, mix together wheat flour,salt and enough water to the dosa consistency.
2. In a wok, heat oil and splutter mustard seeds,jeera,green chillies and curry leaves.
3. Pour this into the batter and mix well.
4. In a griddle, pour a ladle full of batter and spread in a round manner.
5. Sprinkle some oil or ghee on top.
6. Toast/cook both the sides by flipping. Serve hot with chutney or potato curry.

Masala Dosa

Ingredients
1. Dosa Batter
2. Ghee
3. Onion-thinly sliced- 1/2cup
4. Carrot,beetroot and potato cubed and cooked- 1/2 cup each
5. Ginger, grated- 1/2 tsp
6. Green Chillies, sliced- 1 tsp
7. Curry leaves- one strand
8. Coconut oil- 2 tsp
9. Mustard seeds to splutter

Preparation Method:
Masala Making:
1. In a wok, pour oil, splutter mustard seeds.
2. Add ginger,green chillies,curry leaves and onion.
3. Fry till onion becomes translucent.
4. Add the cooked vegetables, salt and mix well.
5. Pour 1/4 cup water, mix well and cook.

Dosa Making:
1. Spread dosa on the thava to fine crispiness with 1 tsp of ghee on top.
2. Toast till crispy.
3. Once done, take a table spoon full of masala and keep exactly at the centre of the dosa and fold the dosa into half.
4. Serve hot with sambar and chutney.

Ghee Roast

All you need is the dosa batter and ghee.

Preparation Method:
1. Spread the dosa batter on a non-stick pan in a round shape by circling the ladle in a round manner.
2. Pour 2 tsps of ghee on top.
3. Flip and toast them to extra crispy.
4. Serve hot with chutney and sambar.

Cilantro/Malliyela Dosa

Ingredients
1. Ponni/White Rice- 1 cup
2. Chilly Powder-1 1/2 tsp
3. Turmeric powder- 1/4 tsp
4. Asafetida/Heeng- 1/2 tsp
5. Salt, to taste
6. Cilantro/coriander leaves- a bunch

Preparation Method:
1. Soak the rice in 2 cups of water for 4-5 hours.
2. Grind together all the ingredients except the leaves and make a fine paste in medium consistency.
3. Chop the leaves and mix well with the batter.
4. Spread the batter in the thava/non-stick pan in a round manner to get crispy dosas.
5. Pour some fresh coconut oil on top, flip and toast well.
6. Serve hot with a cube of butter on top.

Cheese Dosa/Pizza Dosa

This is a special dosa made of lots of cheese. Dosa topped with vegetables and different types of cheese exactly the same way as pizza with no baking.

Ingredients
1. Dosa batter
2. Very Thinly sliced onion
3. Thinly sliced carrot
4. Grated Mozzarella Cheese
5. Grated Parmesan Cheese

Preparation Method:
1.In a non-stick pan, pour the batter in a medium thickness so that it gets cooked well and it resembles a pizza. It must not be too thick, the batter will be raw and wont get cooked well since we are not cooking flipping the other side.
2.Right after pouring the batter, spread the vegetables and the mozzarella cheese all over the dosa.
3.Close and cook for a minute.
4.Spread the parmesan cheese over it and cook open for 3o seconds.
5.Serve hot with chutney.