Cheese Dosa

Most of the time mother's are worried that their children don't eat any healthy food. For kids cheese dosa is a perfect dish. They will definitely love to eat and its healthy and nutritious also. It tastes great and i simply love cheese dosa. You can top cheese dosa with other ingredients also that children's love to eat like sweet corn or use some paneer masala filling along with cheese.

You can try little variations and make cheese dosa even more tasty and healthy.

Ingredient

• Idli/Dosa Batter
• 2-3 Cheese cubes or 3tbsp grated cheese
• Oil

Method

1. Heat your non stick pan or tawa. Now pour the batter and cook it in the same way as you do for your masala dosa or paper dosa.
2. Cook it on one side or both side as you like.
3. Now sprinkle the grated cheese all over the dosa and wait till the heat of the dosa melts cheese.
4. Use cheese nicely to get more taste. Now serve it as it is or fold it in the way you do.
5. You can serve it all alone or with any side dish of your choice.

Tip

1. You can use sweet corn masala also as its filling and make it sweet corn cheese dosa.
2. If you like paneer you can even use paneer masala of paneer dosa as your filling along with cheese. This will make your dosa "Paneer cheese Dosa".
3. These are little variations you can try and make different variety of dosa's.

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Sambhar

Coconut Chutney

Paneer Dosa

Lehsun Ki Chutney

Paneer Dosa

If you are a lover of paneer and likes eating it with any dish then, here is one more recipe that i'm sure you will definitely like it and that is "Paneer Dosa". Dosa served with the filling of paneer makes it a richer and more presentable dish. Personally i love Masala dosa, but many of my family members are paneer lovers so they prefer paneer dosa.

Ingredient
For Dosa

• Idli/Dosa Mix
• Oil

For Filling

• 200gms of Paneer
• 1 Capsicum finely chopped
• 1 small Onion finely chopped
• 1 Tomato chopped or 2tsp Tomato sauce or tomato puree
• Salt to taste
• Red chilli powder
• 4-5 Curry leaves
• 1/2 tsp Garam Masala
• 1/2 tsp Cumin seeds
• 2tbsp Oil

Method
For Filling

1. Soak paneer in hot water for 10 minutes. Then, drain the water and scramble the paneer.
2. Heat oil in a kadai. When oil is hot enough add cumin seeds to it.
3. When cumin seeds splutters the, add curry leaves to it. Then, add chopped onions to it.
4. After a minute add chopped capsicum to it.
5. When capsicum is 70%cooked then add salt, chili powder, garam masala and scramble paneer to it.
6. Mix all the ingredients well and saute for 4-5 minutes on low flame.
7. Now add chopped tomato's or tomato puree or tomato sauce to it.
8. Again cook for another 2minutes and your paneer masala for dosa is ready.

For Dosa

1. Heat the non stick Tawa or pan. Before pouring dosa on the pan check whether tawa is ready or not (Check Masala Dosa recipe for it).
2. Now take 1/2 cup of dosa mix and pour at the center of the tawa. Spread out the dosa in circular way outwards and spread it evenly.
3. Now use oil to cook it like you do while making chila's. 
4. You can cook it on both side or even on one side as you like. When cooked, place prepared Paneer masala on one side and roll it in the way as you wish. 
5. Your Paneer dosa is ready to be served. 
6. Serve it with what ever side dish you like.

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Sambhar

Coconut Chutney

Idli Sambhar

Idli Dosa Mix

Rawa Dosa

Dosa has many variety. You keep on doing little variation and you get a new variety of dosa. Rawa dosa is again a dosa in which we introduce semolina in its batter and we get a new dosa that is: Rawa Dosa. Its tastes is totally different and awesome. You must try it if you are a dosa lover just like me. You can have it as plain rawa dosa or you can even use the masala of masala dosa as its filling.

Ingredient

• 3 tbsp Rawa or Sooji (Semolina)
• 2 tbsp Maida
• 1 1/2 tbsp Rice flour
• 1-2 finely chopped green chillies
• 1/2 tsp Mustard seeds
• 1 tsp Cumin Seeds
• Pinch of Asafoetida
• 1/2 tsp Grated Ginger
• 4-5 Curry leaves
• 1/4 tsp Black Pepper
• Salt to taste
• Oil

Method

1. Mix Sooji, Maida and Rice flour. Now add salt to the water and mix water to the mixture of flours. Batter should be little dilute so use 2 cups of water.
2. Now heat oil in a kadai. When heated add mustard seeds, curry leaves, chopped green chillies, cumin seeds, asafoetida, ginger and black pepper. Wait for few seconds and then mix it in the prepared batter. (You can use all the mentioned ingredients of this step or omit some as of your liking and taste)
3. Keep the batter aside for at least 30 minutes.
4. Now take the batter in a spoon and pour it on all sides in circular way as you cannot spread rava dosa.
5. You should thin dosa's to make it crispy.
6. It takes little more time to cook than ordinary dosa's. 
7. Leave it for few minutes to make it crispy and then turn to other side to cook. Now you dosa is ready to be served with green chutney or lehsun chutney, coconut chutney or any other combination of your like.
8. When you want to pour next dosa make sure to mix the batter well everytime as all the seasoning will be settled on top and rest batter at bottom.

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Masala Dosa

Coconut Chutney

Paper Dosa

Paper Dosa means plain dosa that is with no filling. It should be thin like paper and very crispy. In breakfast every one likes to have something very light and healthy. And as we are also in a bit hurry so, paper dosa is a very perfect dish for the breakfast as it is light and healthy and also because for dosa's we prepare the batter one night before only. This makes it very easy and fast to make paper dosa.


Ingredient

• Idli Dosa Batter
• Oil

Method

1. Heat the non-stick pan. Pan should neither be too hot neither too cold. Check the pan by pouring a drop of water. If water sizzles it means pan is ready.
2. Now pour 1/2 cup of dosa batter at the center of the pan. Use back of the spoon to spread the batter.
3. Spread it in circular motion outwards and spread it evenly.
4. Use oil for cooking. Cook the dosa from both side properly.
5. Serve hot paper dosa with sambhar, coconut chutney and red chutney that is lehsun ki chutney. You can even use any other combination with it.

Tip

• Dosa batter should be thinner then normal dosa batter.
• Use non stick pan or tawa for making dosa's. Don't use any other sort of tawa else you have problems while taking out dosa's.

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Sambhar

Coconut Chutney

Idli Dosa Mix

Masala Dosa

Masala Dosa

Idli and Dosa are the two main most popular, famous and loved south Indian dishes by all. Idli and Dosa both have always been my weakness. Always ready to have one :). Both are healthy and delicious to eat. Dosa comes in great variety like Paper Dosa, Masala Dosa, Cheese Dosa, Paneer Dosa, Rawa Dosa etc. Today here i'm listing down masala dosa's recipe. 

Ingredient
For Dosa

• Idli Dosa Mix
• Oil

For Masala

• 4 Boiled and mashed Potato's
• 1 small onion (lengthwise sliced)
• 1 small chopped Tomato
• 4-5 curry leaves
• Salt to taste
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chilli powder
• 1 Green chilli
• 1/2 tsp Mustard Seeds
• 1/2 tsp Dry Mango powder
• 1/2 tsp Garam Masala
• Pinch of Asafoetida
• 1/4 cup coriander leaves for garnishing
• 2-3tbsp Oil

Method
For Masala

1. Take oil in a kadai and heat it up. Add mustard seeds and pinch of asafoetida.
2. When mustard seeds stop crackling add curry leaves and finely chopped green chilie's to it.
3. Now add chopped onion to it. When it turns little brown in color then, add chopped tomato's to it.
4. After adding tomato's put mashed potato's and mix it well. Then add salt, turmeric powder, red chilli powder, dry mango powder and garam masala.
5. Mix all the spices well and cook on low flame for 3-4 minutes. At last garnish with coriander leaves.

Prepare Dosa

1. Heat the non stick pan. Pan should neither be too hot or too cold. Check the pan by pouring a drop of water. If it sizzles then your pan is ready.
2. Now take 1/2 cup of dosa batter and pour it at the center of the pan. Spread out the batter with the back of a spoon.
3. Remember, spread the batter in circular motion outwards and spread it evenly.
4. Now use oil to cook it like you do while making chila's.
5. You can cook it on both side or even on one side as you like. When cooked, place prepared aloo masala on one side and roll it in the way as you wish.
6. Your masala dosa is ready to be served.
7. Serve it with coconut chutney and sambhar. You can also use red chutney or Lehsun chutney with it.

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Sambhar

Coconut Chutney

Idli Sambhar

Idli Dosa Mix

Rawa Idli

You can make idli's either by using Idli Dosa mix or through semolina or rawa. Sometimes rawa idli is also termed as "Instant Idli" as you don't need to keep the batter for 10-12 hours for fermentation. But yes you surely need to keep the batter for 2-3 hours to ferment. You can make rawa idli whenever you like just prepare the batter 2-3 hours before so that semolina is soaked properly.

Ingredient

• 1 cup Semolina (Rawa)
• 2-3 tsp Yogurt
• Salt to taste
• 1/2 cup of Luke warm water
• Eating soda or 1 Sachet Eno (Lemon flavor)
• Oil

Method

1. Mix all ingredients together in a bowl except eno or soda. Mix it well and keep aside for 2-3 hours.
2. Now take out that much batter in a separate bowl that you can steam in one time in your idli moulds.
3. Add half sachet of eno or soda to the batter and mix it well. Now grease the idli pan trays with the help of oil. (Greasing avoids idli's to stick to the pan)
4. Now take full laddle of rawa idli mix and put in idli pan.
5. Steam the idli pan for 8-10 minutes on medium flame.
6. Take out the idli in a plate and repeat the process for the remaining batter.
7. Serve hot idli's with coconut chutney and sambhar.

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Sambhar

Idli Sambhar(Of Idli Dosa Mix)

Idli Sambhar

Idli's one of the most loved south indian dish is very easy to make and healthy too. Idli is served with hot sambhar and coconut chutney. You can even store Idli for 2-3 days in refrigerator and when needed place it in microwave for 1-2 minutes, and its ready to be served.

Ingredient

• Idli Dosa Batter
• 1 Sachet Eno
• Oil

Method

1. Take that much of idli mix in a separate bowl that can be stemmed in one time in idli pan. Now add little bit of eno to it say like 1/4 tsp.
2. Mix it well. Grease each tray of idli pan with oil so that idli's do not stick to it.
3. After greasing take full laddle of idli mix and put it in idli pan.
4. Now steam it for 8-10 minutes on medium flame.
5. At last take it out and repeat the process for the remaining batter.
6. Serve hot idli's with hot Sambhar and coconut chutney.

Tip

• If you feel like batter is not thick enough you can add little bit of semolina to make it thicker. Adjust salt according to that.
• Idli's taste best when the batter is fresh. After 2-3 days use it for dosa.
• You can refrigerate the batter for 6-7 days.

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Sambhar

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Uttapam