Dosa and its variations with Eggs, Carrots, Onions..

What do I need?

Boiled rice 2 and 3/4 cups, Raw rice 1/4 cup, Urad daal (black gram lentil without skin) 1 cup,

Methi (Fenugreek seeds) 1 tsp, salt to taste, 1 pinch of cooking soda (optional)

oil or ghee for frying.

How Do I make it:

Mix both the rice, wash & soak. Wash urad daal and soak with fenugreek seed. Soak for 4 to 5 hrs.

Grind the batter in a grinder or a mixer with the required water. Add salt and pinch of cooking soda optional.

Keep the batter overnight to ferment. Watch for the batter it may overflow the vessel when u keep over night. Keep the batter in a deep vessel over a dish or a plate just in case the batter overflows. Close the batter with the lid but keep a lil air moving in.

(If u need to make the Dosa immediately u can use some of the batter and add some curd to the batter and mix to get the sourness) .

Heat a tawa or a pan. Grease the Pan with oil. (If the tawa is sticky u can use half onion slice to rub on the tawa)

Then pour a ladle full of batter on the pan and spead it round, thin or thick as per your desire.
Drizzle a tsp of oil or ghee (clarified butter).

You can decide to close and cook so u do not have to turn the dosa again or u can wait until the dosa is cooked and then turn over to cook on the other side.

If the dosa is spread thin and the top layer is cooked then just roll as with a cylinder and serve with a combination of Chutney and sambhar.

Variations:

Make some Potato (Aalu) masala. Place a ladel of this masala in the middle of a thin big dosa just before you roll it into a cylinder shape. Yup, your special Masala Dosa is Done..

For Children and Adults with Egg and or veggies (Oothappam another variety of Dosa a thicker version):

You can also spread the batter thick (the batter must not be watery for this) and grate some carrots or peas or onions and sprinkle on the top layer.

Once the bottom layer is cooked you can turn the dosa for the top layer to cook.

Yum Yum.. Your Hot Plate of Dosa is just ready to eat.

Use a bit more creation and a whole egg to the top layer just after you spread the dosa batter on the tawa, break the egg yolk and spread it on the top layer of the dosa. Once the dosa is cooked at the bottom, turn the egg side over so it will cook the eggs.

mmmmmm Another Yummy Dosa variety is ready to eat. Try with some onion chutney... mmmm mmmmm Delicious.

Dosa's can also be served with Jam for Children to enjoy.

I loved Dosa's most, with my mom's Mutton pepper masala as much as I loved it with chutney and sambhar, onion chutney's and the fish curries.. Egg Dosa's are my husbands and our daughter's favourites.

Enjoy the Delicious variations of Dosa's.

Red Kidney Bean - Rajma Masala

Ingredients: 1 cup red kidney beans (Rajma), 3 tbsp Oil, 1 tsp cumin, 1 onions finely chopped, 1 tbsp garlic and ginger paste, 3 tomatoes chopped finely, 2 green chilies chopped, 1 tsp chili powder, pinch of tumeric, 1 tsp garam masala powder, 1 tsp cumin powder, 1 tsp kastoori methi, 1 tbsp butter, Salt to taste

1.Soak the red kidney beans (Rajma) overnight.
2.Next day, cook in a pressure cooker till soft, but whole (mash some)
3.Heat the oil and cumin fry the onions for 5 minutes. Add the ginger-garlic paste until dry smell leaves.
4. Add chili powder, tumeric and cook until dry smell leaves.
5. Add the chopped tomatoes and chopped green chillies and cook until tomatoes are well cooked, (add 1/2 gls of water to help cook the tomatoes well)
6. Add the mixture to the boiled kidney beans.
7. Add the garam masala, cumin powder and kastoori methi crushed between the palms.
8. Add salt to taste. Add water or (boiled rajma water) to get the required consistency.
9. Simmer for 10 to 15 min or until the rajma (kidney beans) gets the flavour.
10.Remember to taste if well done. Goes well with basmati rice or chappatis or rotis. Enjoy.