Erivu dosa

INGREDIENTS:
Parboiled rice – 1½ cups
Raw rice – ½ cup
Toor dal – ¾ cup
Urad dal – ¼ cup
Fenugreek seeds – 1 tsp
Red chillies – 6
Green chillies – 4
Shallots – 8
Cumin seeds – 1 tsp
Asafoetida powder – ½ tsp
Curry leaves – 2 stems
Salt to taste
Sugar – 1 tsp
Oil - as needed

METHOD:
Soak the parboiled rice, raw rice and fenugreek for 4 hours. In another vessel, soak toor dal, urad dal and red chillies for the same duration.
Grind the soaked rice and fenugreek for some time. When it is almost half ground, add the soaked urad dal, toor dal, red chillies, green chillies, shallots, cumin seeds, asafoetida, 1 stem curry leaves, salt and sugar.
Grind all these to a coarse batter. The batter should not be as loose as the usual dosa batter.

Remove from the grinder/mixer, and add the rest of the curry leaves.
Make dosas as you would make usual dosas. Serve with coconut chutney/sambar or even sugar!

Postscript:
Make dosas soon after you grind the ingredients. If there is any leftover batter, ensure that you store it in the freezer so that it does not turn sour.

Gothambu dosa

Ingredients:
Wheat flour
Salt
Sugar
Water

Method:
Mix all ingredients into a dosa-batter consistency. Pour the batter on a tawa and make it like you would make the normal rice dosa.
Serve with podi, sambhar or chutney. We served it with the ulli chutney shown here.

Jeeraka Dosa

Ingredients:
Raw rice - 1 glass
Cumin seeds - half teaspoon
Shallots - 3/4
Sugar - half teaspoon (optional)
Coconut - half glass, grated
Salt to taste

Method:

Soak the rice for 4-5 hours. Grind it into a dosa-batter consistency along with the cumin seeds, shallots, salt, sugar and coconut. Add curry leaves.

Pour and make sure both sides are done as you would with traditional dosas.

Serve with coconut chutney.

Postscript:
Ensure that you grind the batter just before you make dosas. This batter should not be allowed to sour. If you have more batter than you need, ensure that it is kept in the refrigerator immediately after it is ground.

Masala dosa

Ingredients:
For dosa batter 
Parboiled rice - 2 cups
Urad dal - half cup
Fenugreek - 2 tablespoons
Raw rice - quarter cup

For masala
Onions - finely chopped
Potatoes - boiled and mashed
Green chillies - finely chopped
Ginger - small piece, finely chopped
Chilly powder
Turmeric powder
Salt
Sugar - a pinch
Urad dal - a little
Mustard seeds - a little
Curry leaves

Method:
Batter
Soak all the ingredients for the batter overnight. Grind them together. Keep aside for 10-12 hours. Just when you are about to make dosas, add salt (and water if needed) to make it into a loose consistency.

Masala
Heat oil in a frying pan. When the oil is hot, add the mustard seeds and let them crackle. Add the urad dal, followed by the onions and green chillies. Add turmeric powder and chilli powder and saute well. Add the mashed potatoes, followed by salt and a pinch of sugar. If the potatoes have not been mashed well, add a little water and stir well.

Masala dosa

Heat the tawa. Grease it well and pour the dosa batter.

When it starts getting brown, ladle a little masala onto one side of the dosa.

Fold one side and then the other (check pictures).

 

Turn the dosa over and make the final fold. Turn it over once again to ensure that all sides are covered.

 

Postscript:

1. We have mentioned the batter here because we know of many people who don't know what dosa batter is and use idli batter to make dosas.

2. Masala dosas can be made by just putting masala in one half of the circle and making a simple fold. However, this post shows how we make them. :D