Sabudana Dosa Time Required: 20 Minutes + Soaking time Ingredients: 2 Cups Sabudana / Sabbakki / Seemeakki / Pearl Sago 3 Cups

Curds / Yogurt Cup Rice Flour 3 Green Chilies, Chopped Cup Coriander leaves, Chopped Salt to taste Method: Soak Sabudana in Curds for 5 to 6 hours. Mix Rice Flour and water to mix to dosa batter consistency. Add Green Chilies, Coriander leaves and Salt and mix well. Heat a griddle and pour a ladleful of batter and spread in a concentric circle. Add Oil and close the lid and let it cook for a minute on a low flame. Open the lid and flip the Dosa and cook again. Serve hot with pickle or chutney. Hittina Masala Dosa Ingredients: 1 Cup Rice Flour 2 Cups Sorgam / Jowar Flour 1 Cup Wheat Flour Cup Uddina Hittu / Urad Dal Flour / Black Gram split flour 1 Tomato, Chopped 1 Onions, Chopped 1tbsp Chili Powder 1tsp Jeera / Cumin Powder Oil for roasting Salt to taste Method: Mix all the flour together and add 4 to 5 cups of water. Mix to a dosa batter consistency. Add Salt. Keep it aside for 5 to 6 hours. Mix all the other ingredients except for oil. Heat a griddle and pour a ladle full of batter on it and spread in a concentric circle. Add Oil and roast. Flip the dosa and roast again. Serve with Chutney.

Open Masala Dosa This Dosa/Crepe is slightly thicker than the plain Dosa. The Masala is arranged on the Dosa openly when served, hence the name Open Masala Dosa Time Required: 30 Minutes Makes: 20 Dosas Ingredients: 1 Cup Hurigadale Chutney Pudi 1 Cup Grated Fresh Coconut Cup Chopped Coriander Leaves 1 Cup Grated Carrot Butter Oil for Roasting For Dosa Batter: 3 Cups Rice 1 Cup Urad Dal/Black Gram Split 1tbsp Methi/Fenugreek Seeds 2tbsp Tur Dal/Red Gram Split Salt to taste For Alugadde Palya/Potato Dish: 4 Potatoes 1 Onion, Chopped 4 Green Chilies, Chopped 1tbsp Coriander Leaves, Chopped Few Curry Leaves, Chopped 1tbsp Lemon Juice 1/2 Cup Fresh Grated Coconut 1tbsp Oil 1tsp Mustard Seeds 1/2tsp Turmeric Powder Salt to taste

Method: For Dosa Batter: Wash Rice and Urad Dal. Soak Rice, Urad, Tur Dal and Methi seeds for 4 to 5 hours. Remove excess water and grind to a batter consistency. Remove to a vessel, close and let it stand overnight or 6 to 7 hours. Add Salt and mix well. If it is very thick few cups of water can be added, but ensure that the consistency is not watery. For Alugadde Palya: Boil and peel Potatoes. Mash them and keep it aside. Heat Oil and add Mustard Seeds and when they start to splutter add Turmeric Powder, Green Chilies, Curry Leaves and Onion. Fry until the Onions turn translucent. Add mashed Potatoes, Salt, Coriander Leaves and Lemon Juice and mix well. For Open Masala Dosa: Heat a flat tava/griddle and grease it with a teaspoon of Oil. Take a ladleful of batter and spread it quickly on the tava/griddle in concentric motions using the bottom part of the spoon as shown in figure below. Let the spread be a little thick. Sprinkle a teaspoon of oil. Close the dosa with a lid and cook for a minute. Remove the lid and lower the flame. Sprinkle Hurigadale Chutney Pudi/a spicy powder over the Dosa using a sprinkler. Place a heap of Alugadde Palya in the middle of the Dosa. Sprinkle a tablespoon of grated Coconut, Coriander Leaves and Carrot. A dollop of butter on top completes the assembling. Remove the Dosa carefully from the tava/griddle and serve hot with Chutney and Sambar. Palak Dosa Pancakes/Crepes with Spinach spread. Time Required: 20 Minutes Serves: 4 Ingredients: 3 Bunches Palak/Spinach 1 medium Onion Chopped 2 tsp Green Chilies paste 1tbsp Oil Oil for roasting Dosa 6 Cups Dosa Batter Method: Blanch Palak and grind it to a paste. Heat 1tbsp Oil, add Onions and saut. Add Chili Paste and stir. Add Palak and cook for two minutes. Keep it aside. Heat a griddle and spread a ladleful of dosa batter thinly or thickly to form a circle. Take a spoon of Palak/Spinach mixture and spread it over the Dosa. Sprinkle a teaspoon of oil and roast on both sides until done. Serve hot with Coconut Chutney

Majjige Dosa Soft Crepes/Pancakes prepared using Rice soaked in Buttermilk. Time Required: 20 Minutes + Soaking time Ingredients: 1 Cup Rice 3 Cups Buttermilk Oil for roasting Salt to taste Method: Soak Rice in Buttermilk for 5 hours. Grind Rice along with Buttermilk to a batter. Add Salt. Grease a griddle and pour a ladleful of batter and spread it in a circle thickly. Sprinkle a teaspoon of Oil and roast on both sides. Serve hot with Chutney, Sagu or Kurma. Mandakki Dosa Crepes/Pancakes prepared using puffed rice Time Required: 20 Minutes + Soaking time + Fermenting Time Ingredients: 4 Cups Rice soaked 1tsp Methi/Fenugreek Seeds 8 Cups Mandakki/Kadalepuri/Mumra Puffed Rice 2 Cups Curds/Yoghurt Oil for roasting Salt to taste Method: Soak Rice and Methi for 5 hours. Soak Mandakki in curds for an hour. Grind everything together and leave it overnight or 6 hours for fermenting. Add Salt and mix well. Grease a griddle and pour a ladle full of batter and spread it in a circle shape thickly. Add a teaspoon of Oil and roast on both sides. Serve hot with spicy Chutney, Vegetable Sagu or Kurma. Batata Dosa Crepes prepared using Potatoes and Rice. Time Required: 20 Minutes + Soaking Time + Fermenting Time Serves: 4 Ingredients: 2 Cups Rice 2 Medium Sized Potatoes 2tsp Chili Powder Oil for roasting Salt to taste

Method: Soak Rice for 4 to 5 hours. Boil Potatoes and Peel. Grind the soaked Rice, Chili Powder and Potatoes to a batter. The consistency of the batter should neither be too thick nor too thin. Leave the batter to ferment for 6 hours. Add Salt and mix well. Grease a griddle and pour a ladleful of batter and spread in the shape of a circle. Add a teaspoon of Oil and roast on both the sides. Serve hot with chutney. Green gram Dosa Ingredients: 2 Cups Green Gram split 4 6 Green Chilies Half fresh Coconut, Grated A pinch of Asafoetida Salt to taste Method: Soak Green Gram for 5 hours. Grind it with Green Chilies, Salt and Asafoetida to a smooth batter. Add Coconut to the batter and mix well. Heat a tava(griddle) and grease it generously with Ghee. Now, pour one ladleful of batter on the tava(griddle) and spread the batter starting from center in concentric circles using a spoon. Roast on both sides. Serve hot with Butter, Coconut Chutney or Tomato Ketchup. Variation: Add finely chopped Onion, Green Coriander leaves, Ginger and a teaspoon of Jeera Cumin Seeds) to the batter for a change in flavor and taste.