Dosai / Adai / Uthapam Recipes

How many Dosai lovers there?? Here is list of 24 tasty and healthy Dosai recipes. Just click on each picture to get the recipe..

Kuthiraivali Arisi Dosai (Barnyard Millet Dosai)

Varagu Arisi Dosai (Kodo Millet Dosai)

Neer Dosai

Karuveppilai Dosai (Curry Leaves Dosai)

Kambu Dosai (Bajra Millet or Pearl Millet Dosai)

Chola Dosai (Jowar Dosai)

Podi Dosai

Thinai Arisi Dosai (Foxtail Millet Dosai)

Kal Dosai

Instant Ragi Dosai

Carrot Dosai

Instant KadalaiMaavu Dosai(Instant Gram Flour Dosai)

Moong Dal Dosai

Instant Oats-Moong Dal Dosai

Samba Rava - Wheat Dosa (Samba Rava - Godhumai Dosai)

Rava Maida Dosai

Crispy Dosai

Naalu Ainthu Dosai (Four,Five Dosai)

Kambu Adai (Bajra Adai or Pearl Millet Adai)

Murungaikeerai Adai (Drumstick Leaves Adai)

Oats - Godhumai Maavu Uthapam (Oats- Wheat flour Uthapam)

Bread Uthapam

Oats Veg Uthapam

Kal Dosai

 I can read what is going on in your minds,  wondering if there is  a separate recipe for Kal Dosai??

Yes!! this is the original recipe for Kal Dosai. Rice and dal are soaked together for whole night. In the morning it is ground to  a batter and dosai is  prepared with that batter. No need of fermentation. You get to eat soft and spongy dosai which is perfect for breakfast.

 Rice and dal proportion also differs from that of usual Dosai batter and Its totally a different avatar of usual dosai. No more waiting, Original kal dosai recipe follows..

Yields : 25 - 30 Dosai

Preparation time : Grinding time + 5 minutes + Over night soaking time

Ingredients:

Raw Rice                - 1 cup (Pacharisi)
Par-Boiled Rice      - 1 cup (Pulungal Arisi)
Urad Dal                 - 1 cup
Fenugreek Seeds     - 2 tsp (Vendhayam)
Salt                          - As required
Gingelly Oil            - For Dosai

Procedure:

• Wash Soak everything overnight. In the morning, grind together to a batter.
• Add enough salt to the batter. Now your Dosai batter is ready. Fermentation is not at all needed for this dosai. You can start preparing Dosai instantly.
• Heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it like Uthapam. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.

Moong Dal Dosai

Moong Dal Dosai

How many Dosai lovers there?? I am a great lover of Dosai and i would love to try different versions of Dosai.  This recipe is all about Moong Dosai, very much healthier and softer dosai which doesn' t need any fermentation. Just soak Moon Dal for 2 to 3 hrs. Grind it to a smooth batter and start preparing instantly.

I always prepare the batter before night, will keep in fridge and will start preparing Dosais similar to regular ones in the morning..

Ingredients:

Moong Dal                  - 1 cup (Pasi Parupu)

Chopped Ginger          - 2 tsp

Red Chilli                    - 2

Big Onion                    - 1

Curry Leaves               - few

Grated Coconut           - 2 tbsp (Optional)

Gingely Oil                 - For Dosai

Procedure:

• Wash and Soak Moong Dal for about 2-3 hrs. After that Grind them to a smooth batter adding Red Chilli and Ginger.
• Add enough salt to the batter, Now your Dosai batter is ready, Fermentation is not at all needed for this dosai. You can start preparing Dosai instantly.
• Chop Big onion , Curry leaves and  add it to the batter. Add also Grated Coconut.
• Heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.
• I served it with Coconut Chutney.

Varagu Arisi Dosai (Kodo Millet Dosai)

Varagu Arisi Dosai (Kodo Millet Dosai)

Varagu Arisi is one of the oldest crops that are cultivated in India. According to experts, it has been cultivated for about 3000 years.. The specific characteristic of this millet is its one of the few foods that has Thiamine. Thiamine is nothing but Vitamin B1, hence its used for preparing B Complex tablets.. Lack of Thiamine is one of the reasons for Alzheimer disease, a short term memory loss disease  which we will get  when we grow old. 

Start including this healthy millet and prevent the risk of Vitamin B1 deficiency.. I prepared a dosai with this millet, It was super crispy and tasty. Just prepare this, your family won't believe that its a millet dosai. Very tasty Dosai indeed. A must try recipe!!! 

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Varagu Arisi       - 1 cup  (Kodo Millet)

Idli Rice              - 1 cup

Urad Dal             - 1/2 cup

Toor Dal             - 1 tsp

Channa Dal         - 1 tsp

Salt                      - As required

Gingely Oil         - As required

Procedure:

• Soak varagu arisi,idli rice,urad dal, toor dal and channa dal for atleast 4 - 5 hrs.
• Then grind it along with salt. Let the batter ferment overnight or for at-least 8 hours.
• After the batter has fermented, Heat a dosai pan.. Grease it with oil.. add the batter to the pan and expand it like Dosai.. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.
• I served it with Ellu Chutney

Saamai Arisi Dosai (Little Millet Rice Dosai)

Yes!! It's another Crispy ,Tasty and  healthy Millet dosai. Dosai with a millet which has very high Iron content. Its none other than Little Millet Dosai (Saamai Arisi Dosai). One of the best ways to include healthy Saamai Arisi. The recipe follows..

Yields : 25 Dosai

Preparation Time : 5 Minutes + Time for Grinding and Fermentation

Ingredients:

Little Millet      - 1 cup (Saamai Arisi)
Idli Rice            - 1 cup (Idli Arisi)
Urad Dal           - 1/2 cup
Toor Dal            - 1 tsp (Thuvaram Parupu)
Channa Dal       - 1 tsp (Kadalai Parupu)
Salt                    - As required
Gingely Oil       - As required

Procedure:

• Soak Saamai Arisi ( Little Millet), Idli Rice, Urad dal, Toor dal and Channa dal for 4 to 5 hours.
• After that grind it to a smooth batter along with little salt. Let the batter ferment overnight or for at-least 8 hours.
• After the batter has fermented, heat a dosai pan. Grease it with oil. I always prefer Gingely oil for dosai. Add batter to pan and expand it. Apply oil to it. Once both sides are done, remove from flame and serve it hot. 
• Serve it with hot sambar and Chutney of your choice. We had this dosai with Kadappa.

Naalu Ainthu Dosai

Naalu Ainthu Dosai (Four ,Five Dosai)

'Naalu Ainthu Dosai', Very catchy name.. Isn't it?? Its a little variant of original adai dosai. As the name indicates, Add four or five other ingredients to rice. Soak it and grind it. These are the other five ingredients  we are adding to the rice, for the batter.

Red Brown Aval

Oats

Toor Dal

Channa Dal

Urad Dal

Hence its a balanced Dosai. This dosai needs only very few hours for fermenting. Even if you want to prepare for breakfast, soak the ingredients for 3 hours in the  before evening. Grind them n  place batter in fridge. Morning you can start preparing Dosais. This Dosai will be very soft instead of crunchy. So you can give also babies. 

Here is that healthy, Stomach satisfying , wholesome n tasty recipe..

Ingredients:

Oats                           - 1 cup

Red Flattened Rice    - 1/2 cup  (Red Aval)

Toor dal                    - 1 /4 cup (Thuvaram Parupu)

Channa Dal               - 1 /4 cup (Kadalai Parupu)

Urad Dal                   - 1/4 cup (Ulundham Parupu)

Par-Boiled Rice        - 1/2 cup (Pulungal Arisi)

Raw Rice                  - 1/2 cup (Paccharisi)

Red Chiili                  - 2

Ginger                        - 1 inch size

Grated Coconut        - 2 tbsp

Salt                             - As required

Gingely Oil                 - For dosai

For Seasoning:

Mustard Seeds          - 2 tsp

Cumin Seeds             - 1 tsp

Big Onion                 - 1

Coriander Leaves     - few

Curry Leaves            - few

Procedure:

• Soak Par-Boiled rice, Raw Rice,Toor Dal,Channa Dal, Urad Dal and Aval for 3-4 hours.
• When you are about to grind, soak oats separately.
• Grind rices, Dals n Aval for a while with red chilli n ginger. When they are half grinded, add oats. 
• Now grind everything into a smooth batter along with salt.
• Allow it to ferment for 2 hours. 
• Chop the big onions. Do  the seasoning and  add it to the batter. Add also grated coconut. Adding coconut is purely optional.
• Heat the Dosai pan. Add gingelly oil add the batter to the pan and expand it. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.
• I served it with Peanut Chutney.

Thinai Arisi Dosai (Foxtail Millet Dosai)

I have been receiving a number of queries from our Blog followers regarding Millet recipes. I am hearing that Many of their family members didn't prefer to eat millets and they requested me to help on it. The basic reason why most of the people don't like  Millets is because of its peculiar taste; I would suggest to include the millets  in the form of  Dosai, Idli , Uthapam or Paniyaram instead of preparing pongal or variety rice with it.  This method has worked for us and I bet your family members too will  love it.

Last week i had prepared Batter for Rice Idli ; The batter looked very odd and whitish to me. I was worried what went wrong and suddenly it came to my mind that its been a long time I had prepared Rice Idli batter. Since everyone in our home including my kid started liking millets, I never thought  of Rice Idli or Dosai. Millets Idli and Dosai have replaced our Rice Idli and Dosai Try this method... It is one of the best ways to include millets in your diet.

Today's recipe is tasty Thinai Arisi Dosai..

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Thinai Arisi        - 1 cup  (Foxtail Millet)

Idli Rice              - 1 cup

Urad Dal             - 1/2 cup

Toor Dal             - 1 tsp

Channa Dal         - 1 tsp

Salt                      - As required

Gingely Oil         - As required

Procedure:

• Soak Thinai arisi,idli rice,urad dal, toor dal and channa dal for atleast 4 - 5 hrs.
• Then grind it along with salt. Let the batter ferment overnight or at-least for 8 hours.
• After batter has fermented, Heat a dosai pan.. Grease it with oil.. add the batter to the pan and expand it like Dosai.. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.
• I served it with Tomato Thokku.

Rava Maida Dosai

Rava Maida Dosai

This is a instant dosai.. Its prepared with rava and maida.. with simple additions you can transfer this dosai to onion rava dosai, masala rava dosai etc..

Ingredients:

Rava (sooji)    - 1 cup
Maida.            - 1/4cup
Salt                 - as needed
Water             - as needed

For seasoning:

Oil                      - as needed
Mustard Seeds   - 1tsp
Cumin Seeds.     - 1 tsp
Chopped Ginger.- 1 tsp
Pepper                 - 1 tsp
Coriander leaves - few
Curry leaves        - few

Procedure:

• Take a bowl,, mix Rava, Maida , salt add enoughnwater to it to get dosai batter consistency. let the batter ferment for at-least 30 minutes, 
• Do the seasoning and add it to the batter,, heat dosai pan.. prepare dosais using batter,, apply some gingelly oil and serve it with sambar and  chutney of your choice.. I am serving it with coconut chutney.

Instant Ragi Dosai

Today's post is for one of our blog followers who had asked for Instant Ragi dosai recipe.  We can prepare it in either of the two ways. First method is mixing up of Dosai batter with Ragi flour whereas I have posted the second method, which doesn't use rice by any means. Hence its more healthier. I have added also grated carrots to make the dosais much more healthier . Over to the recipe..

Yields  : 10 - 12 Dosais

Ingredients:

Ragi Flour             - 1 cup
Urad Dal                - 1/4 cup
Big Onion              - 1 (small)
Carrot                     - 1 (medium size)
Chopped Ginger     - 2 tsp
Green Chili             - 1
Curry leaves            - few
Salt                          - As required
Gingely Oil             - For making dosais

Procedure:

• Soak Urad dal for 30 minutes and grind it to a smooth batter. Finely chop Onion, Green Chili and Curry leaves. Grate carrots.
• Take a bowl. Add Ragi flour, Urad dal batter, chopped onions, ginger, green chili, curry leaves and enough salt to it.
• Add water in small instances and start mixing the batter. The batter should be of Dosai batter consistency. Start preparing Dosais after 30 minutes.
• Heat a Dosai pan. Pour a laddle of batter to it. Expand it like dosai. Add Gingely oil.
• When its cooked on one side, slowly turn it to the other side.
• Serve the dosai after its cooked on both the sides. Enjoy your Dosai hot with Chutney of your choice.

Kambu Dosai (Bajra Dosai or Pearl Millet Dosai)

Today's recipe is crispy, tasty and healthy Kambu Dosai. Instead of preparing dosai with Kambu Maavu (Bajra flour/ Pearl Millet flour), this method uses whole kambu in the preparation and hence it results in very much crispier dosai.. Kambu is soaked with rice and dal and it is ground to a batter along with spices.  The recipe follows..

Yields : Around 40 Dosai

Preparation Time : 15 minutes + soaking time +Grinding Time

Ingredients:

Kambu                    - 2 cup (Bajra or Pearl Millet)
Idli Rice                   - 1 cup (Idli Arisi)
Urad Dal                  - 1/4 cup (UlundamParupu)
Fenugreek Seeds  - 1 tsp (vendhayam)
Small Onion            - 6 to 8
Red Chili                  - 4
Cumin Seeds           - 1 tsp (Seeragam)
Curry Leaves            - few
Salt                             -  As required
Gingely Oil                - For Dosai

Procedure:

• Peel small onion.
• Soak Kambu, Idli Rice, Urad Dal and Fenugreek seeds together for 2 to 3 hours. 
• After that, take a blender. Grind small onions, Red chili and Cumin seeds for a while and after that add everything which we soaked before to blender. Add also enough salt. Grind everything together. Now our Dosai batter is ready. Let the batter ferment overnight.
• In the morning heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it. Apply oil to it.. Once both sides are done, remove from the pan and serve it!!!
• Serve it hot with sambar and Chutney of your choice. I served it with 

Instant Kadalai Maavu Dosai (Instant Gram Flour Dosai)

Upcoming is an Instant dosai recipe with Kadalai Maavu..  Its a very much crispy dosai prepared with Kadalai Maavu and vegetables.

Here goes the recipe..

Yields          : 5 Dosais

Preparation Time  : 15 minuted

 Ingredients:

Kadalai Maavu           - 1 cup (Gram Flour)

Big Onion                   - 1 (small)

Grated Carrot              - a handful

Grated Cabbage          - a handful

Capsicum                    - 1/2

Green Chili                 - 1

Salt                             - As required

Turmeric Powder       - a pinch

Oil                              - For dosais

Curry Leaves             - few

Procedure:

• Chop Big onion, Capsicum, Green Chili and curry leaves finely.
• Take a bowl. Add Kadalai Maavu, chopped onions, capsicum, green chilli, curry leaves and grated vegetables to it. You can also add some other vegetables like Peas or Beans. Adjust the spice according to your taste.
• Add enough salt and turmeric powder. You can also add Chili powder if you wish.
• Add water in small instances and start preparing the batter. The batter should be of Dosai consistency.
• Heat a dosai pan. Spray little oil to it. Add batter to the pan and expand it. Apply oil to it. Once the dosai is done on both sides remove from the pan and serve the dosai hot. I always prefer adding Gingely Oil for Dosais.
• Enjoy it with Chutney Of Your Choice.

Chicken Dosai

Chicken Dosai

Finally its the weekend!! Usually i don't want to spend much time in kitchen during weekends, But i  also need an extra-ordinary dish.  Chicken Dosai is one such extra ordinary dish. You can prepare it easily. But can definitely term it as  a 'Weekend Treat'. Here goes the recipe

 

Ingredients: (Makes Three Dosais)

Dosai Batter                     - 1 cup

Boneless Chicken            - 200 gm

Ginger Garlic Paste         - 1 tbsp

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Chilli Powder                    - 1/2 tsp

Coriander Powder             - 1/2 tsp

Cumin Powder                  - 1/4 tsp

Garam Masala Powder     - 1/2 tsp

Oil                                      - As required

Procedure:

• Wash and chop Boneless chicken into small pieces.
• Heat oil in  a pan. Add ginger garlic paste. Keep on sauteing it. After some seconds add in chicken.
• Close the pan with a lid and cook it..
• After 7-9 minutes, add salt and all powders except garam masala powder to the chicken.
• Now you can cook the chicken without lid. keep on sauteing it till the chicken is cooked completely and its roasted well.
• Switch off the flame and add Garam Masala Powder.
• Now our chicken stuffing is ready.

• Heat the Dosai pan. Add gingelly oil add the batter to the pan and expand it. Place the chicken stuffing on the  dosai. Apply oil to it.

• . Once both sides are done, remove from the flame and serve it!!!
• Its best when served it  with Coconut Chutney.

Kuthiraivali Arisi Dosai (Barnyard Millet Dosai)

Today's recipe is very healthy and tasty Dosai  with Barnyard Millet (Kuthiraivali Arisi), a Millet which has lowest carbohydrate content among all the millets.  The recipe follows.. 

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Kuthiraivali Arisi Dosai           - 1 cup (Barnyard Millet)
Idli Arisi                                   - 1 cup (Idli rice)
Urad Dal                                   - 1/2 cup
Toor Dal                                   - 1 tsp
Channa Dal                               - 1 tsp
Salt                                           - As required
Gingely Oil                              - As required

Procedure:

• Soak Kuthiraivali rice, Idli rice, Urad dal, Toor dal and Channa dal for at-least 4 to 5 hours.
• Then grind it with little salt. Let batter ferment overnight or for 8 hours.
• After that heat a dosai pan. Grease it with oil. Add ladle of batter to pan and expand it. Add some more oil. Once its done on both sides, remove from pan and serve it.
• Enjoy it with Sambar and Chutney of your choice.
• I served it with Coriander - Coconut chutney.

Instant Oats - Moong Dal Dosai

Instant Oats Moong Dal Dosai

Oats Porridge for dinner tonight??  Spend another ten minutes and prepare this instant oats dosai. This is another alternative to boring Oats porridge.. This dosai is very soft and tasty. You can prepare it instantly.. No need to ferment the batter.. It can be made easily and quickly.. Give this recipe a try!!

Ingredients:

Oats                   - 1.5 cups

Moong Dal        - 1 cup   (Pasi Parupu)

Pepper               - 2 tsp

Big Onion         - 1

Green Chilli      - 1

Salt                    - As required

Curry Leaves     - few

Gingely Oil       - for dosai

Procedure:

• Dry roast oats in  a pan, until it leaves a nice aroma. Let it cool and powder the oats.
• Dry roast Moong Dal and pepper in  a pan.let it cool.. Then grind moong dal and pepper coarsely, adding enough water. Take out in a pan.
• Add powdered oats to that of moon dal paste. Add salt  and mix well. Add enough water to get dosa batter consistency. Let the batter sit idle for 15 minutes.
• Finely chop onions, green chilli and curry leaves. Add it to the batter and start preparing Dosai..
• Serve it with Chutney Of your choice...
• I am serving it with Onion-Coconut Chutney..

Chola Dosai (Jowar Dosai)

Cholam (Jowar)  crop requires only one fourth of the water required by rice crop and half of the water required by wheat crop. So when you are eating Cholam, you are also doing good to the planet..

Cholam is rich in Phosphorus which is essential for the development of bones. It also helps to burn fat and sugar, hence it helps in good functioning of heart and kidneys.

Today's recipe is tasty Dosai recipe with  healthy Cholam.. The recipe follows..

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Cholam              - 1 cup  (Jowar)

Idli Rice              - 1 cup

Urad Dal             - 1/2 cup

Toor Dal             - 1 tsp

Channa Dal         - 1 tsp

Salt                      - As required

Gingely Oil         - As required

Procedure:

• Soak Cholam,,idli rice,urad dal, toor dal and channa dal for atleast 4 - 5 hrs.
• Then grind it along with salt. Let the batter ferment overnight or at-least for 8 hours.
• After batter has fermented, Heat a dosai pan.. Grease it with oil.. add the batter to the pan and expand it like Dosai.. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.

Crispy Dosai

This post is for one of our blog followers who had asked for Crispy Dosai recipe. You also want to know the secret?? Here you go!!

Yields : Around 10 -12 Dosai

Preparation Time : 5 minutes + Time for Soaking Rice & Dal + Time For fermenting the batter

Ingredients:

Idli Rice          - 3/4 cup (Idli Arisi)
Raw Rice        - 1/4 cup (Pacharisi)
Urad Dal         - 1/4 cup (Uluntham Parupu)
Toor Dal         - 2 tbsp (Thuvaram Parupu)
Channa Dal     - 2 tbsp (Kadalai Parupu)
Salt                  - As required
Gingely Oil     - For Dosai

Procedure:

• Soak Idli rice, Raw rice, Urad dal, Toor dal and channa dal together for 3 to 4 hours. After that grind it to a smooth batter adding little water. Add enough salt and let the batter ferment overnight or for 8 hours. After that, heat a dosai pan. Add a laddle of batter to the pan and expand it. Sprinkle some oil. After its cooked on both sides, enjoy it hot with Sambar and Chutney Of Your Choice.

Karuveppilai Dosai (Curry Leaves Dosai)

This is one of the best ways to get full nutrients from curry leaves. Fresh curry leaves are ground with rice, dal and spices. Another tasty dish with healthy Curry leaves is being added to our blog list along with our Curry Leaves Kuzhambu , Curry Leaves Chutney, and Curry Leaves Rice. 

Here you go!!!

Yields : Around 25 Dosai

Ingredients:

Idli Rice                   - 1 cup
Raw Rice                 - 1/2 cup
Urad Dal                  - 1/2 cup
Toor Dal                  - 2 tbsp
Fenugreek Seeds     - 2 tsp
Curry Leaves           - 1 cup (tightly packed)
Small Onion             - 6
Dry Red Chili           - 3
Cumin Seeds             - 1/2 tsp

Procedure:

• Soak Idli rice, raw rice, toor dal, urad dal and fenugreek seeds  together for 3 hours. Peel small onion. Wash curry leaves.
• Take a Mixer-Grinder. Add small onions, dry red chili, cumin seeds, washed curry leaves and soaked rice-dal to it. Grind it to a smooth batter. Add enough salt and let the batter ferment over night .
• In the morning heat a dosai pan. Add batter to it and expand it. After its done on one side, slowly turn it to the other side. Serve the dosai hot, after its done on both the sides.
• Enjoy with Sambar and Chutney of your choice.

Carrot Dosai

Today's recipe is kids friendly, healthy and tasty Carrot Dosai.. You needn't worry about kids not eating carrots any more.. And this Dosai batter doesn't need any fermentation. You need time just for soaking Rice and Dal. Here comes that exciting recipe..

Yields : Around 15 Dosai

Preparation Time : 15 minutes + 2 hours soaking time

Ingredients:

Idli Rice        - 1 cup (Idli Arisi)
Raw Rice      - 1/2 cup (Pacharisi)
Toor Dal       - 1/4 cup (Thuvaram Parupu)
Channa Dal   - 1 tbsp (Kadalai Parupu)
Carrot            - 2
Red Chili       - 3
Black Pepper - 6 to 8 (Milagu)
Cumin Seeds  - 1/2 tsp (Seeragam)
Garlic pods     - 4
Big Onion       - 2

Procedure:

• Grate carrots. Chop finely Big onion.
• Soak Idli Rice, Raw Rice, Toor Dal and channa Dal together for 2 to 3 hours. 
• After that, take a blender. Grind Red chili, Black Pepper, Cumin seeds and Garlic pods for a while and after that add everything which we soaked before to blender. Add also grated carrots and enough salt. Grind everything together. Now our Dosai batter is ready.
• Heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.
• I served it with Mint Tomato chutney.

Onion- Tomato thokku for Neer Dosai

This simple Onion-Tomato thokku serves as one of the best dishes for Neer Dosai.  You can prepare this thokku very easily too. The recipe follows..

Ingredients:

Big Onion                 - 1
Tomato                     - 1
Green Chili               - 1
Ginger-Garlic paste  - 1 tbsp
Salt                            - As required
Turmeric Powder      - a pinch
Chili Powder             - 1/4 tsp
Oil                             - 1 tbsp
Mustard seeds           - 1/4 tsp
Curry leaves              - few

Procedure:

• Chop Big onion , Green chili and tomato finely.
•  Heat oil in a pan. When its hot add mustard seeds and curry leaves.
• When they splutter, add finely chopped onions and green chili.
• After the onions turn translucent, add Ginger-garlic paste.
• Saute till raw flavor goes off and after that add chopped tomatoes.
• Add also salt, Turmeric powder and Chili powder. Cover with a lid and cook till both onions and tomatoes are cooked well together.Enjoy your spicy onion- tomato thokku.

Neer Dosai

Today's recipe is very soft and light Neer Dosai. Its very easy to prepare too. This batter doesn't need any fermentation also. Just soak rice overnight and grind the batter. We had it with Onion-Tomato thokku. It also tastes awesome with Vegetable Kuruma. The recipe follows.

Preparation Time : 15 minutes + Overnight Marination 

Ingredients:

Raw rice                - 1 cup (Pacharisi)
Grated Coconut     - 1/2 cup
Salt                         - As needed

Procedure:

• Wash and soak raw rice overnight or for 8 hours. The next morning grind raw rice and grated coconut together adding water as needed. Add enough salt to the batter. Batter for this dosai should be very watery. So add water accordingly.
• Heat a non stick pan. Grease it with oil. Add batter to the pan and swirl the pan. Add some more oil. When its done on one side carefully transfer it to serving plate. 
• It tastes awesome with Onion-Tomato thokku.