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VARITIES OF DOSAS DOSAS a food plaza in Hyderabad has recently introduced 104 different varieties of Dos a. They have already patented 27 of them. A brilliant blend of flavours, colours, seasoning, nutritional balance, fragranc e, taste, and visual appeal, these special Dosas boast of an innovative variety of fillings. CONTENTS 1)Masala dosa Plain dosa PEAS masala dosa 2)Greengram dosa(pesarattu) Pesarattu with Upma Onion pesarattu (special) Pesarattu masala dosa B)Mungdal&uraddal dosa 3)Rawa dosa Rawa masala dosa Mysore dosa 4)Mysoremasala dosa 5)Onion dosa Onion masala dosa 6)Instant dosa

7)Vegetable dosa 8)Poha dosa 9)Maize dosa 10)Utappam 11)Paper dosa Paper masala dosa 12)Dibbarotte(thic dosa) 13)Besan dosa b)ALLPURPOSE DOSA 14)Adai(mixed lentils) 15)Corn dosa 16)atta dosa(whole wheat flour) 17)Spinach dosa 18)Coconut dosa 19)Blac gram&semolina dosa Paper dosa_2 20)Tomato dosa 21)Soya dosa 22)Mixed lentils dosa

Mysore Masala Dosa For Dosa batter: 1/2 cup Urad dal 1/2 cup Tuvar (arhar) dal 1/2 cup Chana dal 4 cups Rice Salt to taste For the Masala: 3 cups boiled and slightly mashed Potatoes 2 cups chopped Onions 1/2 cup Boiled Peas 3-4 finely chopped Green Chillies 1/4 inch piece of Ginger (finely minced) 2 cloves of Garlic (crushed finely) 3 tbsp. Olive Oil 1 tsp. Mustard seeds 1 pinch Asafoetida 4-5 Curry Leaves Salt to taste 1 tsp. Turmeric powder 1 tsp. Cumin powder Chopped Coriander 1/2 cup grated fresh Coconut For the Chutney:

2 cups fresh grated Coconut 3/4 cup chopped Green Chillies 1 cup roasted Bengal Gram (daalia) 8-10 Curry Leaves Lemon Juice Salt to taste Method: For the Dosa Mix: Soa the rice for 8-10 hrs. Combine & soa the dal for about 2 hrs. Grind the da l in a blender adding enough water to ma e a smooth mixture. Follow the same for the rice. Mix in the salt and set aside the mixture in a warm place. Allow to r ise for 16-18 hrs. For the Masala: Heat the oil and add mustard seeds. Allow the mustard seeds to pop and add the c urry leaves and asafoetida. Add the onions and fry until clear. Stir in the ginger, garlic and green chillies. Add the potatoes, peas and the re st of the ingredients and stir well. For the Chutney: Grind the coconut, chillies, curry leaves and daalia in a blender. Add enough wa ter to form a smooth consistency. Mix in the lemon juice and salt. Ma ing the Dosa: Heat a griddle/non stic pan. Use a ladle to pour the mixture onto panca e. Coo for two minutes. Spread butter evenly over the layer. Spread a layer of the chutney. Top with the masala and fold into an h coconut chutney and sambhAR.(Ta en SPRING DOSA

the pan and spread out to form a thin round Flip over and repeat the same. envelope. Remove from pan and serve hot wit from a resturant boo recipes)

Cabbage 1/4 g BellPepper 1 Tomatoes 3 small Green chilies 3 Grated coconut 1/2cup Red chili powder 2tsp salt oil Butter.

Method:Chop green chillies finely. Chop cabbage, bell pepper, Ma e tomatoes into pulp. Heat oil in a pot and add cabbage, and bell pepper. stircoo for 5 minutes. Mix tomato pulp, green chilies, grated coconut, red chili powder and salt. Mix w ell and stir for 2 minutes and remove. Ma e plain dosa and spread the vegetable in the center and roll the dosa and ser ve warm. Masala Dosa Raw boiled rice Hus ed blac gram coo ed rice pressed rice (poha) Fenugree seeds salt Method: 11/2cup 1/2cup 1 1/2tbsp tbsp 1/2tsp

Wash the dal, raw rice and methi seeds. Soa them in water along with poha and coo ed rice for at least an hour.Grind t o a smooth paste. Cover and eep aside for at least five hours. Add salt to taste and mix well. This batter can be used as basic batter for preparing masala dosa, sada dosa, on ion uttappam, Mysore masala dosa, spring dosa, etc. The batter is enough to ma e about four to six dosas. Use a stainless steel cup to pour the dosa batter onto the tawa. Dosa Filling onions1/4 g green chillies 6 choppedcoriander leaves potatoes 3-4 ghee 4 1/2 tbsp mustard seeds 1/2tsp curry leaves Turmeric powder salt to taste grated coconut juice of 1 lemon 1 tspmustard seeds

Method: For masala curry: Chop the onions, green chillies and coriander leaves fine. Boil, peel and mash the potatoes. Heat ghee and season with mustard seeds. When they splutter, add curry leaves and chopped green chillies. Add the chopped onions and fry till golden brown. Add the mashed potatoes, turmeric powder and salt. Stir well. Remove from heat and sprin le lime juice over. Mix well. For masala dosa: Heat a dosa pan, Grease it with a little ghee. Pour dosa batter over dosa pan in a circular shape. Put one tbsp. ghee over the dosa. Place prepared masala curry over the dosa and spread well. Coo till done. Gently fold the dosa over into a cylindrical shape. Serve with sambhar and chutney. 2.Moongdal dosa(pesarattu):Need wholegreen moong dal-1cup, ginger-2, greenchilli-4, salt, garlic- 3fla es, 1 cup-water (just add if necessary) Soa dal overnight. THIS SHOULD BE USED IMMEDIETLY AFTER GRINDING;IT CAN NOT STA Y MORE THAN ! DAY (THE REMAINING BATTER SHOULD BE SPARED IN THE FRIDGE). Grind dal nicely along with above ingredients. The batter should be thic er than normal dosa. Heat the nonstic pan ta e 1 laddle batter & spread immedietly to a thin dosa ( as much thin as you can). Do not pour oil first, use oil after spreading dosa it needs more oil than normal dosas. Serve hot with coconut chutney. Roast only one side. After spreading dosa on TAWA (PAN) place 2 tbsp of finely chopped onions (red wi ll be very tasty), chopped green chillies, ginger bits & coriander bits. It is highly nutritious&fiber rich food,even you can use it as a side dish with plain warm rice. DOSA-2 Rice flour 11/2cups Allpurpose flour 11/2cups plain yoghurt 2tbsp ghee, melted 1tbsp Method

Mix the rice flour with the flour. Add yoghurt, ghee and enough water to ma e a thic batter. Cover and eep aside for 8 hours / overnight, at room temperature to get fermentation. Ma e dosas as normal way. filled dosa 30 g ghee 1/4 teaspoon mustard seeds 1 medium onion, finely chopped 250 g potatoes, boiled, cooled, peeled and diced 1/4 teaspoon turmeric 1/4 teaspoon chilli powder Method Heat the ghee and fry the mustard seeds for 1 minute. Add the onion and saute until tender. Add potatoes, turmeric and chilli, saute for 2 minutes or until dry. Put a spoonful of this mixture in each dosa, roll up li e a panca e and serve. Coconut Chutney

Desiccated coconut/Fresh grated coconut 1cup fresh ginger fresh chillies 5 chopped crushed garlicfresh lemon juice Method Blend everything(except lemon) to a thic paste,add lemon juice finally..

MOONGDAL&URADDAL DOSA(GREENGRAM&BLACKGRAM) Blac gram(Urad Dhal) Moong dhal (greengram) Salt Oil 1 Cup 1 Cup

Soa both lentils separately. Grind them together to a smooth batter. Add about 2tsp salt. No need of fermentation. These can be made with fresh batter. Ma e thic dosas and pour oil around(1tsp),flip it and roast it to golden. Serve with coconut chutney! Suggestion:-Chop greenchillies,onion(red will be fine),fresh coriander,ginger in to tiny bits. Saute in 1tsp oil for 1 minute. Sprin le & press lightly over dosa when you spread the batter. 3.SEMOLINA(Rawa) dosa:It is a combination of 1cup-semolina , 2 cups rice flour, 1cup-Plain flour, salt.

Cuminseeds Chop green chillies, ginger, 1-onion, 6cashewnuts & coconut bits, coriander leav es, cumminseeds. ! cup-sour curd (yoghurt) , 2cups-water (can be added little mo re if needed). Mix all of them to a fine batter & whip bris ly. Allow to stay for atleast 1 hour. Heat pan & just sweep with little oil using with a piece of cloth or itchen pap er. Now spread dosa very very thin, pour oil around it. sprin le with onion if you n eed more. Roast till it gets crispy brown on ONLY one side & serve hot. If you need with more quantity with rawa do li e this.. Semolina 2 cups Rice flour 1cups salt to taste Plain flour 1cup Besan(gram flour) 2tsp Cumin seeds ginger crush Fresh coriander Yoghurt 2 cups water 1 cups Oil/ghee/butter Method:-Mix everything to a dosa consistancy.Keep it overnight or 3-4 hours. Whip the batter to get fluffy.It should be little thin batter. Add one pinch ba ing soda. Ma e dosa as much as thin you can.(spread from upside,not li e paper dosa).Sprea d 2tsp ghee around it. Dosa should get holes.Spread if you desire green chilli chopping &onion,fresh ch opped coriander. Roast only one side with lid,fold it &serve with coconut chutney or sambar!! 4.Mysore masala dosa:- Same batter as normal dosa, but adding extra with little channa dal&1tbsp semolina. 5.Onion dosa;- Same ingredients as masala dosa, but only topping is chopped onio n & green chilli, ginger. Serve hot with coconut chutney. 6.Instant dosa:1cup-plain flour 2cups-riceflour, 1tsp, besan (optional), salt to taste, chopped green chilli, 1smallonion (chopped). curry leaves- cup, 1cup-sour curd (yoghurt) Method:Mix everything above to a fine batter. Allow to stay for few minutes. Brush the hot pan & pour 1 laddle of batter, spread it little thic er than masal a dosa, pour oil around And roast it both sides & serve with any pic le. 7.Vegetable dosa.:It is a mixture of all vegetables topping over dosa (plain-urad dal). Cabbage ( chopped), onion, greenchilli, ginger, greted carrot, coriander, boiled & chopped potato & little salt, curry masala. 8.Poha dosa(atu ula dosa): Called as "poha",flatten rice","ricefla es" etc.. It is a mixture of ricefla es & little wheat flour (vetemjol). Soa 1cup. rice fla es for 1 hour, grind along with wheat flour (1tbsp), salt to

9.Maize dosa:Jonnapindi(javar i atta):1 cup, cup-wheat flour, 1tbsp - rice flour, salt Ma e a batter with above 3 flours. Whip as much as you can. Ma e them litter thi c er than masala dosa. Add chillies & onion, cummin for taste. Roast them both sides adding with oil ar ound dosa. It is a batter of normaldosa (1:3 blac gram (no peel-uraddal) and rice) & should be tasted sour (if you grind the batter today, for utappamday-after tomorrow wi ll be good to ma e). Add chopped onion, chopped green chilli, ginger bits & coriander leaves, separat ely. -NOT DIRECTLY TO THE BATTER. Pour dosa batter first, then spread all chopp ed things over it, press with the laddle & pour oil around dosa. After 2 minutes , turn it softly to the other side & roast it for 1 more minute & serve with fre sh coconut chutney. Spinach dosa Bengalgram flour 1cup chapathi flour 1cup(wheat) Finely chopped spinach 1cup chopped oninon 2 chopped green chillies 4 Salt Oil/ghee for coo ing Method:Add all the above and salt and water to ma e it into a dosa batter consistency. Prepare dosa immediately. Serve hot for good taste. Serve this dosa with butter, idli podi /hot chutney. Hot Chutney for this dosa ------------------------These small onions are called as peal onions,very tasty for this chutney. Small onions (pearl onions) 8 garlic cloves 6 chillies 4-5 Tamarind pulp marble sized Salt Mehtod:Fry onions, garlic and red chillies.

a Ma If No

fine batter. e dosas immedietely little thic er than normal dosa and roast it both sides. you need spicy add chilli & onion chopped bits. need of any chutney.

Blend them along with water(tbsp). Ma e tempering and add to this ground paste. Boil till the moisture is disapperes. Can be stored for 1 wee .

11-paper dosa;-1

It is a mixture of urad dal (blac gram without peel) 1cup, 3cups of rice. Soa them separately for 5 hours & grind them separately. Soa 1 tsp methi seeds (fenurgee ) in urad dal. Finally mix together & grind 3 to 4 rounds to a smooth batter. Add salt & eep the lid let it ferment for 10 12 hours. Ma e dosa very thin with starting from the centre (as thin as possible). We get very crispy. Serve with sambhar or coconut chutney.

ALLPURPOSE flour DOSA Grated Coconut Green Chillies Ginger Salt Oil / Ghee Mustard Seeds Curry Leaves Maida Method:Grind to a coarse mixture coconut, green chillies, Ginger, Salt, and required w ater. Add allpurpose flour to this mixture. Add needed water to ma e dosa batter without any granules. Season it with oil, Mustard seeds and curry leaves. Ma e dosa golden crispy using oil/ghee on both sides. 12.Dibbarotte:- (Thic dosa) It is a combination of idli rawa and urad dal (blac gram). Ta e 1 cup of uraddal (white), 2cups of idli rawa or if you can not get that, mix ground rice (you can get in indien stores) & salt. Grind soa ed urad dal ( atleast for 3 hours) & add rice rawa and grind two more rounds. 1 Cup 5 small bit

1 tsp Twig 21/2 Cups

Mix salt and cummin. Let it stay for 3 to 4 hours under the lid. Pour 1 tbsp oi l &Then pour dibbarotta very thic dosa (loo s li e idli). Allow it to coo & roast on the pan on a low flame. Turn to the other side after done. Let it get golden crispy brown. Eat immedietly with mango pic le. 13.Besan dosa:It is a combination of gramflour & a little rice flour, salt & cummin seeds. Ma e it immedietly. You can get very thin dosas li e omlett. If you want with veg dosa(little fantasy). 14.Adai(dosai with 4 lentils):-

It is a combination of 4 lentils and rice. 1 cup-urad dal, 1cup-channadal, cup moongdal (pesarapappu), 1 tbsp - tour dal ( andipappu). 2 tsp rice (corn) salt, green chilli - 3, ginger-2, curry leaves, coriander, red chilli-2, coconut (fresh) -1cup (grated -optional). Method:Soa all lentils & rice. Grind them all together to a fine batter (thic ). Add ginger. Red & green chillies & coconut to the batter and grind them to a fi ne mixture. See the batter consistansy (it should be li e dibbarotte..thic batter). Smear t he nonstic pan and Spread one big spoon batter, pour oil around the ADAI. Let it coo (roast) a lo w flame till it gets Golden brown. Roast it both sides & pour oil on the other side also. Serve with thic curds. 15.corn dosa (butta):It will be tasty with fresh seeds. Deseed from the corns (2 in no.) & grind it to a fine paste along with 2 green c hillies. (no need of adding water,) Add salt later. Chop 1 onion finely & add to the batter. Spread dosa from the centre & pour oil around dosa. Let it roast on a low heat. Turn the other side after done & roast it & serve hot. IF YOU CANOT SPREAD DOSA:::ADD ATBSP OF GRAM FLOUR TO IT!. 16.Atta dosa(godhuma pindi) : It is a combination of atta (chapathi flour) 1cup and 1 cup of rice flour salt, chillipowder and cummin seeds, curry leaves. Mix batter well & roast dosa and eat immediatly.

COCONUT DOSA Rice Urad dal(blac gram) Coconut mil Salt to taste 1cup 1/3 cup 2cups

Poha(ricefla es) Oil/ghee

1tbsp For roasting

Method:Soa seperately Uraddal,rice with poha. Add coconutmil and grind them to thic smooth paste. Add salt and poha and add water if required. Keep aside for 4-5 hours. Ma e dosas and serve hot with coconut chutney!

BLACKGRAM & SEMOLINA DOSAS Split blac gram Semolina Asafoetida Water Salt Oil 1 Cup 2 Cups 2tbsp

Method: Soa Blac gram for about 3 -4 hrs and grind to a fine smooth batter. Add semolina, salt and Asafoetida water. Mix Properly. Place batter for fermentation for about6-7hours, then add Rawa when ma ing dosa s. Heat the pan and pour a ladle full of batter. Spread it evenly.Pour 1tsp oil aro und dosa,wait till it gets golden crispy brown. These are not li e normal thin dosas, roast them both sides. Serve hot with coconut chutney or ginger chutney.

BLACKGRAM & ALLPURPOSE DOSA Blac gram(urad dal) 1cup(soa for 4 hours) Allpurpose flour 21/2 cups(sieved) Salt Oil/ghee/butter for roasting(coo ing) Method:-Soa blac gram for 4 nours,drain & grind to smooth batter. Allow to ferment for 8 hours Or allow tostay it overnight. Mix the flour &salt to gether without any lumps. These are thin dosas and ma e the batter fluffy(whis ) and roast them both sides using ghee/butter/oil. Serve with tomato chutney or coconut chutney!

PAPER DOSA-2 Rice Green Gram Blac gram Allpurp[ose flour Riceflour Salt Oil/butter/ghee 500gms 125gms 125gms Cup Cup

Mehtod:soa two dals for 3 hours along with rice. Grind them together to a fine,smooth batter. Let it ferment for overnight. In another bowl mix allpurpose flour, rice flour and water and eep aside., The next day mix the two batters add salt ,mix water if required to ma e a smoot h dosa batter. Using ghee/oil ma e very thin dosas ,(spread from the middle),roast on one side and fold it,serve it with sambar,coconut chutney!! POLO DOSA

Grated dry coconut 50gms poppy seeds 3tbsp cashew nut pieces 2tb sp Raisin powdered sugar 3 tbsp. Almond granules 1tsp pistachio granules tsp cardamom powder. Method Mix all the ingredients. Ma e plain dosa and spread the masala over it and fold it and serve

Mysore Masala Dosa For Dosa Mix:

1/2 cup blac gram 1/2 cup Tuvar (arhar) dal 1/2 cup bengalgram 4 cups Rice Salt to taste For the Masala: 3 cups boiled and slightly mashed Potatoes 2 cups chopped Onions 1/2 cup Boiled Peas 3-4 finely chopped Green Chillies 1/4 inch piece of Ginger (finely minced) 2 cloves of Garlic (crushed finely) 3 tbsp. Olive Oil 1 tsp. Mustard seeds 1 pinch Asafoetida 4-5 Curry Leaves Salt to taste 1 tsp. Turmeric powder 1 tsp. Cumin powder Chopped Coriander 1/2 cup grated fresh Coconut For the Chutney: 2 cups fresh grated Coconut 3/4 cup chopped Green Chillies 1 cup roasted Bengal Gram (daalia) 8-10 Curry Leaves Lemon Juice Salt to taste Method: For the Dosa Mix: Soa the rice for 8-10 hrs. Combine & soa the dal for about 2 hrs. Grind the da l in a blender adding enough water to ma e a smooth mixture. Follow the same for the rice. Mix in the salt and set aside the mixture in a warm place. Allow to r ise for 16-18 hrs. For the Masala: Heat the oil and add mustard seeds. Allow the mustard seeds to pop and add the c urry leaves and asafoetida. Add the onions and fry until clear. Stir in the ginger, garlic and green chillies. Add the potatoes, peas and the re st of the ingredients and stir well. For the Chutney: Grind the coconut, chillies, curry leaves and in a blender. Add enough water to form a smooth consistency. Mix in the lemon juice and salt. Method:Heat a griddle/non stic pan. Use a ladle to pour the mixture onto the pan and spread out to form a thin round panca e. Coo for two minutes. Spread butter evenly over the layer. Flip over and repeat the same.

Spread a layer of the chutney. Top with the masala and fold into an envelope. Remove from pan and serve hot wit h coconut chutney and sambhar.

MANCHURIA DOSA For dosa batter:Parboiled raw rice 1/4 g Blac (hus ed)gram 75gms Salt Bengalgram 25gms Methiseeds 1/4tbsp For manchuriacurry:Carrot 1/4 g Onionrings(ulli adalu) 75gms Garlic 6pods Salt Ginger 1cm Soyasauce 1tsp Chilli sauce tsp Greenchilli 6 Ajinamoto little Oil 1/4 cup Cornflour tsp Method:Soa all lentils,rice,fenugree seeds(methi)for 3-4 hours. Grind them to a fine batter(as dosa consistancy). Keep a side for fermentation. Meanwhile ma e manchuria curry. Chopthe vegetables and boil them,drain. Heat oil in as illet,add garlic,ginger&chilli bits.add coo ed veggies,stir them for 1 minute. Add soya,chillisauce,ajinamoto. Add one(1)cup water and boil. Mix tsp water & cornflour to the boiling mixture. When it thic ens,add cilantro leaves,onion rings, Allowto coo untilit gives fine flavour. Now ma e dosas to golden brown and serve hot with manchuria curry: VEGETARIAN PIZZA WITH COTTAGE CHEESE &rucola salad Instant pizza pac et for 4 pizzas Tomato sauce ( Readymade)8-12 tbsp Onion 1 Mushrooms 8 yellow capsicum 1 Pizza cheese 200gms Ruco salad 1 pac et

Cottage cheese 500gms Blac olive fruits 8 Method:-Start the oven.at 250c Mix the pizza dough. Press the pizzas directly on the ba ing sheet(paper). Spread out the tomato sauce over them. Peel & cut the onion slices,place them around pizzas. Deseed capsicum and ma e slices,and spread evenly on pizzas. Sprin le the grated cheese properly.. Ba e in the middle row for 10 minutes. Spread ruco salad 6cottage cheese and serve.

VERMICELLI/SEMIYA UTHAPPAM Semiya/vermicelli 1/2 cup Riceflour Chopped onion Yoghurt Salt Finely chopped greenchilli Marinate semiya/vermicelli for 2-2 hours in the yoghurt & mix all other chopped ingredients and salt. Add rice flour and ma e a fine batter. Heat griddle and pour as uthappam,if you need more onion,chilli bits(cut extra)s pread over and lightly press with slotted spoon,pour tsp oil/ghee 1 cup 1 cup 3-4(as per taste)

Roast on the other side and serve with coconut chutney. RAWA MASALA DOSA(SEMOLINA) 1cup= 100gms is my measurement. Semolina Rice flour Icup 1cup

around,cover with a lid and coo

until golden on low flame.

Plain flour Yoghurt Salt Blac pepper Cumin seeds Water Saltto taste

cup cup

crushedtsp 1tsp 2 or(may belittlemore)

Oil/Ghee/butter for rosting(coo in)dosa For curry masala:-

Oil salt Crushedginger&garlic Curryleaves Greenchillies Turmeric Onions Tomato Mustards Chopped fresh coriander Curry masala Method for batter:-

1-2tbsp

1tsp 1twig chopped(5) pinch 2chopfinely finely chopped 1 tsp cup 1tsp

Sieve rice&flour ,mix together alongwith semolina(suji). Add crushed pepper,salt,cumin. Add 2cups water+yoghurt to it without any lumps. Allowto stay aside for 30-45 minutes. Meanwhile ma e preparation for masala. Masala:-Boil potatoes,peel and slightly mash them. Heat oil,add mustards,assoon astheysplutterd add onion,curryleaves.once onion tu rns glazy add tomato,ginger crush,chopped green chillies,salt & turmeric.Simmer, with a lid.

Potatoes

1/4 g

coo for a while. Add curry masala.Stir and wait until it leaves fineflavour. Add mashed potatoes,mix well. Chec the seasoning andadd littleoil if needs. Stir and remove.Nowmasala is ready. Batter;.-Chec the batter and if needs, add some more water. The batter should be thinner than normal (uraddal)dosa! Heat the griddle (tawa),pour 1 tsp ghee/butter/oil, Pour (from the ends of the griddle to the center) cloc wise,without spreading with ladle,the dosa comes with holes(that means the batter is ready for dosa), pour tsp ghee/oil/butter around it. Place tbsp of prepared masala in the center,

Chec dosagets golden brown (down side), sprin le chopped corianderover and fold it into traiangle or roll as a mat,serve hot with fresh coconutchutney ,sambar or ginger chutney or onion chutney Chutneys for Dosas, Idlis and vadas etc.. GINGER CHUTNEY-1 Ginger bits Reddry chillies Greenchillies salt Tamarindpulp(squeezed) Jaggery/sugar poppedchenna dal(putana) Fortempering: Oil Blac gram Bengal gram 1tsp 2tsp tsp 2tsp 1tsp 2-3 2-3

tsp

cover with a tight lid.Let it coo

for 1minute.

Mustards Asafoetida Corianderleaves

1/4tsp optional,pinch tsp

Method:-Grind everything coarsely. Heat oil andma e tempering and pour over chutney,do notmix it,cover with lid. Serve with tempering,it is tasty with crunchy bengal&blac grams while eating. CHILLIE CHUTNEy Chopped Red Chillies 5 Chopped Green Chillies 5 White Vinegar 1tbs Lime juice 1tbsp Sugar 1/2tsp Lime sliced 1 Finely chopped shallots 2 Oil 1tbs Salt Method: Mix lime and salt, eep,let it stay for 30 minutes. Mix the chopped chillies with vinegar, stir it for 1/2second and drain. Mix the chillies, lemon juice, sugar, chopped shallots and oil. Add the salted lime slices to the mixture and mix it .

Oninon chutney:-2

chopped onion ginger chopped green chilli

2medium tsp 2-3

cumin seeds Bro en red chilli oil lemon juice

tsp 1 2 tbsp

salt to taste Grind the onions, green chillies, and ginger to a fine paste without using any w ater. Pour the paste / chutney into a bowl. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enou gh. Add the cumin seeds. Let them splutter and then add the red chillies. Fry br iefly and pour it on the chutney. Add salt and lemon juice to the chutney. GROUNDNUTS CHUTNEY-3 Groundnuts freshcoconut Greenchillies salt Redchilli Tamarind Coriander leaves Oil for tempering Mustards,bro enredchillies(2),blac gram,bengalgram(each tsp),curryleaves. Method:Blend everything for chutney ingredients to smooth paste. Heat oil in a pan and add all tempering ingredients, after done pour over chutne y,do not mix. POPPED BENGAL GRAM /PUTANA CHUTNEY-4 Called as Chic peas,putana/ poped bengalgram. Popped bengal gram Freshgrated coconut Greenchillies Dry redchilli tamarind salt totaste Fortempering:1 1tsp 1tsp cup tbsp 3

1cups 1cup 6-8 1-2 1tsp

Mustards,bit redchilli,blac gram &bengal gram(each tsp),curryleaves(tbsp) Method:-Blend all ingredients for chutney along with 1cup water to a smooth past e. Heat oil and ma e tempering,after done add directly into the chutney,do not mix it. Fresh coconut chutney -5 Freshcoconut salt Greenchillies Corianderleaves 7-8 tsp 1cup 2cups(grated)

Tempering:Oil Bengalgram Blac gram Onebitred chilli Curryleaves(fresh Method:twig 1tsp tsp tsp

Blend that,salt,mil ,greenchillies to a fine smooth paste(li e bajji batter). Heat oil and ma e tempering add into chutney,do not mix. TOMATO CHUTNEY-6 Tomato Onionbits Greenchillies Tamarind Oil Tempering:Mustards,cumin,blac gram. Heat oil and fry the onion to pin ish brown., add tomatoes and chilli fry until done, 2small 1tsp 2-3 little

Remove the blac

Mil

s in of the coconut,grate it well.

Remove ,cool. Grind roughly,and put the tempering. ONION CHUTNEY-7 Onions Big Green chillies 2 Red Chillies(dry) mustard seeds 1 tsp Blac gram tamarind dry salt Jaggery oil Method : Chop the Onions corasely. Heat oil & add 1 tsp of urad dal,&chilliies fry for a minute. Add the Onions & salt. Fry till all the ingredients gets mixed & raw smell is disappeared. cool it. Add the tamarind, jaggery& grind it to a fine paste . Ma e the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil. Pour over chutney,do not mix it. COCONUT & PUTANA CHUTNEY -8 Freshcoconut Putana/Roasted bengalgram water Greenchillies Salt Tamarind Corianderleaves Oilfortempering 1tsp tsp 1cup 1cup 2cups 7-8 2 1 no

2 tsp 1 small piece to taste 1 tsp 1 tbsp

Mustards Blac gram Bengalgram red drychilli Curryleaves Turmeric Method:-

tsp

pinch

Mix all ingredients for chutney and blend them in a blender to a smooth batter. Remove into a bowl. Heatoil and ma e seasoning with given ingredients and pour direct over chutney,d o not mix them. INSTANT PUTNACHUTNEY we can ma epowderwith putana seedsto a smooth powder and store in a container, c an be used whever you need for emergency!.This isvery easy to prepare and tasty too. Putana powder Yoghurt /thic curd Salt Red chilli powder Green chillies Crushed ginger Oil for seasoning. Mustards Bengalgram Blac gram Fresh curry leaves Method:Mix and beat yoghurt with putana powder. Addsalt,ginger crush,chilli powder,mixwell. Heat oil and seasoning well. Pour it over chutney along with curryleaves. INSTANT GRAMFLOUR CHUTNEY !tsp tsp tsp 1tbsp tsp 3chopped tsp

2 cups 3 cups

each tsp bro en2bits

This is really everybody li es,this is invented by my mother-in-law. Whenever she gets sudden guests (doent have any fresh coconut in handy),she used to ma e this! Try it you may li e it. Gramflour Tamarind squeezed Red chillipowder salt Water Curry leaves Asafoetida Mustards Blac gram Bengalgram Oil Fresh coriander Method:Dry roast flour for 2minutes to remove the raw smell.cool .it Mix flour,salt,tamarind salt and 1 cup of water. It should be li e dosa batter consistancy. Heat oil and ma e seasoning add finally curryleaves.' Pour immediately into the chutney batter. Mixwellandgarnish with chopped leaves! ROASTED PEANUTS &ROASTED BENGAL GRAM(PUTANA)&FRESHCOCONUT This method also same as putana chutney!! COCONUT Garlic chopped chopped crushed CHUTNEY(2) Fresh coconut 1(optional) onion optional ginger tsp pepper 2tsp tsp 2tbsp Halfpart 1tbsp For garnishing 2 cups tbsp pinch

small cup 1tbsp(can bereduced also) 2tsp

Tamarind few curry leaves oil

mustard seeds,bengal garm,redchilli,blac gram

Coconut Chutney: Grind together coconut, garlic, ginger, pepper, salt and tamarind. The mixture should be finely ground. The chutney can be as watery or not too watery as per your li ing. Add oil to a sauce pan, add mustard onion and curry leaf, when it is done and ad d to the coconut chutney. TOMATO&ONION CHUTNEY Curry Leaves tbsp Onion bits 1cup

Tomato 1 Dried Red Chillies 8

Salt Oil 2 tbsp

Water 3tbsp tempering:mustards,oil(1tbsp),bengalgram,bro enredchilli,curry leaves,cumin. Method:Heat oil and add the below vegetables and condiments except water and saute unti l it is brown.

Grind the mixture by adding water. Ma e tempering nad pourover chutney,serve with any dosa,vada,or idli.

SOYA DOSA soya granules 2cups Boiled rice salt Greengram (mung) 1/4cup Fenugree seeds Method:Soa soya granules, boiled rice, greengram,fenugree seeds together for 8 hours. Grind to a smooth dosa consistency. Add salt. Ma e thin dosas as normal way.No fermentation needed! Can be stored in the refregerator for 5-7 days. COCONUT DOSA Coconut Raw rice Salt Blac hus ed gram ginger Greenchillies Cuminseeds salt Method:soa blac gram & rice for 4-5 hours. Grate coconut without blac (brown) part. Grind together in mixie to a smooth,soft batter. Cut onion into cubes, 8 11/2tsp 500gms 1fresh 250gms tsp 1cup

Chop chillies to thin slices. Add them to the batter. Ma e thic dosas and pour oil around,cover and coo to golden crispy brown(both sides). Note:-If you want "sour dosas", allow the batter to stay overnight . MINT CHUTNEY mint leaves(fresh) 1cup tamarind/lemon marblesize Ginger 1" Onions 2medium reddrychillies 6 Salt Oil 1/2 tbsp Gratedcoconut 11/2cup Method:Heat oil and fry red chillies, onions, ginger, tamarind, cocunut, pudina leaves, salt till it becomes brown.Cool a little,then Grind coarsely in mixie with little water. note:-If you need use tempering.Goes excellent with dosas. GROUNDNUT CHUTNEY

Peanuts/groundnuts 100gms Redchillies 5 Cumin 2pinches jaggery little salt Garlic 5 Freshcoriander Oil

Tempering. Fry peanuts/groundnuts till brown and ta eout s in. Add all the other ingredients with the peanuts and grind to a smooth paste.,add 1cup of water. Heat oil and ma e tempering,curryleaves and pourover chutney. serve with dosa/idli/vada etc...

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