Posts Tagged ‘Dosa’


We normally throw away the the seeds of mango after eating the fruit. But the kernels of these seeds are nutritious and also have medicinal values.

There are some preparations made out of mango kernels. One such is given below.


mango kernel paste-1cup,

dosa batter-4cups(see dosa in the recipe list)

Note: The fresh seeds have bitter taste. In order to get over this, remove the hard shells  of the mango seeds. Soak the kernels in water for the full day. Next day, change the water. This is to be done for 7 days. Then, grind these kernels to a fine paste, adding little water.


Mix the mango kernel paste and the dosa batter well.

Dosas can be made with this batter just like the normal dosas.

Can be served with sambar, any chutney, thiksani humman or any other hot and spicy side dishe.

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Khuntakanga Polo(Tapioca Dosa)-Type2 (Also called Kappya Polo)

This is a very tasty dosa. Any spicy  side dish, chutney, dosa powder etc will go with this dosa.


Urad dal-3/4 cup,

fresh tapioca-500 gms,

salt to taste,

oil for frying dosa.


Wash and soak the dal for 3 hrs.

Remove the skin of tapioca, wash and grate it.

Grind dal to a smooth texture.

Grind tapioca also to a smooth paste.

Mix both the batters, add salt, and little water, if necessary, to bring the batter to the dosa consistency.

Fry the dosas on the dosa tawa just like any other dosa.

Serve it with any kind of  spicy sidedish, chutney etc.


It is not necessary to ferment the batter.

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Horse gram helps in reducing rheumatic problems. If prepared well, the dish comes out with good taste.It is used for the preparation of saaru(a kind of spicy side dish used with plain rice). Dosa also is prepared by using horse gram and its details are given below.


raw rice-500gms,

kulithu(horse gram)-250gms,

red chillies-6,


coconut scrapings-1cup,

oil for making dosa and

salt to taste.


Soak separately rice and kulithu for 4hrs.

Soak chillies and pepper for 30 minutes.

Grind kulithu, coconut, chillies and pepper to a fine paste.

Grind rice also to a fine paste.

Mix both the batter, add salt and keep overnight.

Next morning, thick dosas can be prepared

Hot and spicy chutneys will be a good combination with this dosa.

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This dosa is prepared on Ekadasi days in Konkani homes.


white(bombay) rawa -3 cups,

urid dal-1 cup,

jeera-1tsp and

salt to taste,

oil to prepare dosa.


Soak urid dal for 3 hrs.

Roast rawa to a light brown shade.

Grind urid dal to very fine batter, add salt and keep it overnight.

Next day morning, add the rawa and jeera. Mix well. If required, add a small quantity of water to get a dosa consistency batter.

Ensure that no lumps are formed while mixing the rawa. Keep it for 10 mts.

Batter is ready for making dosa.

Chutney, sambar, pickles or a spicy side dish will go very well with this dosa.


Idlis can also be made with this batter.

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Porridge(kanji) can be made with this powder.  It can be an excellent alternative to the normal breakfast . It is both healthy and highly nutritious. The porridge should be stirred continuously while preparing it. One of the add-ons which is explained below can make this preparation much more nutritious than whatever is available in the market.
whole wheat-1/4kg,
chana dal-1/4kg,
moong dal-1/4kg,
soyabean-1/4kg and
Clean and roast all the items separately and grind together to a fine powder, on cooling.
Grinding can be got done in a flourmill, or at home using a mixer, if the quantity is small.
This powder can be stored for a long time and used as and when required.
Porridge/Kanji can be made with this powder, which is very nutritious.
Add 2 tsps of this powder to 1 mug of water, dissolve it and cook it for 2 mts in a vessel, while continuosly stirring it. 
The plain porridge is ready for use.
A tbsp  of sugar and half a cup of milk can be added to a large mug of porridge. This will greatly enhance the flavour and taste of the porridge and will make it highly appealing to the children.
Alternatively, a bit of salt and 1tbsp of dahi added to a large mug of porridge can also make the difference.
The quantity of sugar and milk can be altered  as per the individual taste. 
Prepare a smooth chutney by grinding a bunch each of pudina leaves,dania leaves, curry leaves in equal quantity, a piece of ginger and 2 to 3 green chillies along with it. This chutney can be stored in a fridge for a fortnight.
A teaspoonful of this chutney can be added to a mug of salted porridge, after it is done.  
Roast a few almonds, pistachios, and cashewnuts(about 10 each) and grind them to powder. Add 1/2tsp of cardamom powder to the powder mix and thoroughly mix and store it.
A spoonful of this rich mix of proteins can be added to the milk porridge after it is done.
For details on the preparation of muskat, click on Tag ‘Wheat Preparation’.
However, in place of wheat flour, health powder should be used.
To make it more appetizing, chopped  onions, green chillies, ginger and chopped curry leaves  can be added while making the dough.  
For making dosa, mix the required quantity of the powder with water to get  a  dosa batter consistency.Add the required salt and mix it.
Plain dosa can be made with this batter.
To have a nice flavour and taste,  chopped onions, green chillies, ginger and curry leaves can be added while making the batter.

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This is a special dosa which can be eaten without any side dish, as the batter is prepared with the required condiments to give the required taste.  
boiled rice -2cups,
mustard seeds-1 tablespoon,
salt to taste,
red chillies-5 and
oil for making dosas and seasoning.
Soak rice for 6 hrs.
Grind with chillies,hing and  salt to a fine batter.
Do phannu(seasoning)  with oil and mustard seeds and add to the batter and mix well.
Make dosas as usual. Roast both sides. 
NOTE:As spreading  of batter on the tawa is difficult, it has to be spread from the edge to the centre of the tawa.

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raw rice-2cups,
boiled rice-1cup,
urad dal–1cup,
methiseeds-1tsp(optional, can be soaked along with urad dal)
red chillies- 4,
jeera-1tsp ,
oil for roasting dosas and
salt to taste.
Soak rice for 6hrs and  dal for 3hrs.
Grind dal to the dosa batter consistency.
Grind rice with all the other items to a fine batter.
Mix both the batters and keep it for 6hrs for fermentation.
Dosa batter is ready for making dosas as usual.
This dosa can be served with sambar,chutney, dosa powder or any other spicy side dish.

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Polo(dosa) is like a pancake and is an excellent breakfast and tiffin varitey. Whether young or old everybody enjoys either a crispy or a soft and fluffy polo. Crispness of polo can also be adjusted depending upon individual taste. With the same batter,soft and thick polos can be prepared. To make paper-like polo use more raw rice for preparing the batter. The proportion is given below.The batter preparation for polo is similar to that of Idli.
Dosa is relished more in its masala dosa avatar. The preparation for a tasty masala dosa would be given in a later post.

The side dishes given under idli for eating it, goes well with polo too.

Raw rice -3cups,
Boiled rice-1cup,
Urad dal-1cup (for wet grinder), or 1-1/2 cups (for mixer)and
Salt to taste.


The procedure for soaking and grinding of the batter is the same as for idli batter. 

Keep the polo Kayli (tawa) on the stove, keeping the burner in medium flame. After the kayli is heated, smear a bit of oil on the surface of kayli. Spread the batter uniformly in a circular shape on the kayli and cover it with a lid until done.

Polo can be prepared with out a lid, for this spread the batter, cook one side for some time and after a few minutes turn it upside down for even cooking.

To make a crisp dosa spread the batter as mentioned above add sufficient oil and cook without lid on a low fame for a longer period. Serve hot.

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