Ha ha … I mean dosa/dosay which is prepared using Idly rava/Idly rave/idly tari instead of rice …. We regularly prepare dosa/dosay using different types of rice by adding only split black gram to it or using combinations of lentils etc …. Isn’t it ? But today two things happened without any prior plan …!!
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Bun dosa/y is one of the popular, soft, thick kind of dosa/y familiar with the people of Tamilnadu and Kerala. it gets the texture, size and look as same as baked bun, may be that’s why this is famous as bun dosa/y. Unlike the other dosa/y varieties, this one doesn’t contain any lentil in it.
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Yes you read it right. After trying out our south Indian protein rich, healthy, wholesome, crispy, delicious breakfast recipe Aday dosay/adai dosa along with semolina, ragi, red rice/matta rice etc, today I’m here to share this wonderful nutritious recipe made along with sajje hittu/bajra flour/pearl millet flour Besides being a millet recipe, this also contains
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I’m back with one more type of diabetic friendly recipe, which also contains lot of protein in it. I have been able to make video also for this recipe. As I have said earlier also many times, I keep changing the ingredients I have to put and their proportion most of the times while I
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I must say…this recipe instantly became my most favorite one as soon as I made. Since then made this many a times and every time I feel like this is more tasty than the previous time. When once I saw a dosay recipe which uses dates in it by mrs. subhashini hiranya on face book
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I keep trying dosa/dosay using different combinations of lentil, pulses and grains. But this time thought of adding fresh peas as well and it turned out superlicious dish which is both delicious & awesome. So very happily sharing the recipe of one of the nutritious, healthy, filling, rice less/without rice dosa/dosay with you all. Here
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Made dosay/dosa by putting sweet corn/musukina jola and it was yummy, tasty with good red color, spongy texture etc. But still want to try this yummy dosay using red rice or ragi instead of white rice. Will do that soon and shall update the recipe here. So sharing the sweet corn dosay recipe made using
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Pineapple is one of my favorite fruit and very recently I learnt from my niece Ananya that a person sells dosa/dosay in front of the Krishna Rao Park located in Basavanagudi, Bengaluru. She also said she did not find anything so different but he has just sprinkled the pineapple chunks all over the dosa/dosay. So
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In Kannada we call this as gunthpongalu or guliyappa but it is popularly known as paniyaram or paddu or appe all over India. Actually the Kannada word ‘guli’, the telugu word ‘guntha‘, the malayalam word ‘unni’ and the tamil/ tamil word ‘kuzhi‘, everything means the same ie …. holes/cavities (in the pan). And the appe/appa
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Last evening I made one of the seasonal special dish from my native place malenadu located in Karnataka (western ghats/Sahyadri mountain range) ie… ripen jack fruit dosay/dosa. I can never forget how I would wait for the Jack fruit season to come and my paternal grand mother used make all the delicacies using this wonderful
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A healthy, quick, instant dish. This is a recipe of a dosa/dosay variety which requires less effort as no need to soak the ingredients for long time and no need to ferment the batter. In other words a simple, healthy, easy, quick or instant kind of dosa/dosay recipe which is rich in protein. As I
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ದೋಸೆಗೆ ಸ್ಪೆಷಲ್ ಚಟ್ನಿಪುಡಿ – VIDEO As the name itself depicts, it is a kind of special spice powder, which is specially used to sprinkle/apply on some particular varieties of dosa/dosay. There is a chain of restaurant in Hyderabad/Secunderabad called Govind bandi dosa and there in that restaurant they use this special spice powder to sprinkle/apply
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A filling, healthy breakfast idea. No need to soak the ingredients for hours together, no need to grind or no need for any fermentation. You can make it whenever you feel like eating with some basic preparation within short time. It is the easiest dish to prepare but one should know to spread the batter
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A very healthy, filling, full of fibre, diabetic friendly dish using finger millet/ragi as a main ingredient, which is very suitable for breakfast or brunch. In this recipe I actually most of the times use whole black gram/uddina kalu/sabut urad which is also full of fibre along with ragi. I have posted many recipes using
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Yesterday when I was discussing about today’s breakfast with my second son, he suddenly said make masale dosay/masala dosa….. and I was about to say no…but at that moment it strike my mind that why don’t I try and make dosay/dosa in this method !! It was there on my mind since long time, when
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It just strike my mind to make use of whole sorghum and make dosay/dosa, but when I was about to soak the sorghum, thought of adding whole ragi also to it – what next – soaked both the things together, also felt like adding oats – did that also – and usual ingredients, which goes
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I’m here with yet another recipe picked up from my written/noted recipe book. Actually in the book I have written/noted as sweet corn (musukina jola) to be used in this recipe, but today somehow I felt like making it using Sorghum/Jowar/mekke Jola instead of sweet corn. It turned out too good and it was very
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Today tried making adai dosay using Kodo millet by replacing rice. Kodo millet is called as Kodon in Hindi and Harka in Kannada. Usually we use only whole red chilies or equal number of red chilies and green chilies, but today I have put only green chilies, which makes this dosay different from what we
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Millets are called as ‘siridhanya’ in Kannada. Made millets masala dosa/dosay (without onion) by putting the proportions of ingredients on my own and it turned out like normal/regular dosa/dosay only. In this recipe I have used navane/foxtail millet/kangni (in Hindi) & Saame akki/little millet/Kutki (in Hindi).  Millets are very filling, So one will end up
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Just gathered and soaked the ingredients which I thought would perfectly go with each other, later did grind it, fermented the batter and made dosa/dosay ! And….. the outcome is thin, crispy, healthy, yummy dosa. So one more addition to the list of dosa/dosay recipes on my blog. This dosay also includes the goodness of
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KHALI DOSAY can also be made using this batter. You can just check below at end of this post. During my recent visit to Bangalore, I learnt from a waiter in the restaurant, about the difference between Plain Dosay and Khali dosay, (as both these kinds are very famous among bengaluru people) So as per
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I’m really very glad to post this recipe… which is a kind of self innovated recently. And the special and healthy ingredient is beetroot. Yes…. recently just thought of using beetroot in dosa/dosay, but if we add beetroot directly to the batter in any form ie… paste or grated or chopped, it will definitely change
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A diabetic friendly, millet recipe for breakfast, using sorghum/jowar flour/jolada hittu & split black gram flour/uddina hittu. A very simple & quick to prepare, instant, healthy breakfast idea. It is also suitable for dinner as well.  The below mentioned quantity of ingredients is enough to make 8 nos., of dosa/dosay of shown size.   Some
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Whole black gram is a small round legume which resembles green gram in shape. It is a fiber rich bean and has amazing health benefits when consumed like its ability to boost energy, reduce pain and inflammation, improve immunity, protect cardiovascular health, helps in maintaining skin health, helps in preventing/controlling diabetes, it builds strong bones,
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Actually I was to soak rice and dal for making uttapa, but while about to do so, got an idea that, this time why should not I try  making the uttapa in some other method ! so made some changes, instead of mixing/soaking sago along with rice and dal, I soaked it separately having some
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It was today’s awesome breakfast paired with yummy Potato sagu/aloo subji and coconut chutney. Yesterday just like that I thought about this and soaked black gram lentil/urad dal/uddina bele and Sago/sabudana/sabbakki for almost 2 hours and then did grind it nicely , then added in the ragi flour and salt, fermented it for overnight and today
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Just recently tried out making this version of masala dosa/dosay… ie…. using avarekalu or field beans. When in Bangalore We have tasted avarekalu masala dosa/dosay, several times in the famous food street located in V V Puram. It was in my mind since long time, but whenever we bring avarekayi, it gets finished in no
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Davanagere is a name of a place in Karnataka and benne is the Kannada name for butter, So this particular dosay/dosa is originated in a place called davanagere and more quantity of butter is used to make this dosay/dosa light, crispy, melt in mouth and also to bring out that traditional distinct flavor. I have
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Today I’m here with one more variety of dosay/dosa which we tasted during our last visit to Bengaluru, Open butter pudi masala dosay/dosa. The masala ie…. the potato palya/subji, spicy powder and the butter on the top is arranged on the dosa openly when served, hence the name is Open pudi(spicy powder)masala dosay/dosa ! The
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This is also made by preparing soaked, ground & fermented rice + lentil batter, almost like any other traditional Dosay of Karnataka like set dosay, plain dosay, masala dosay etc. I have already posted the recipe of instant Semiya Uttapa, set dosay, Masala dosay etc, and yet to post Plain dosay recipe, because it is
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One more recipe using whole Ragi / Finger millet. This time I tried varying the proportions of ingredients, change in making procedure, used different stuffing and….. its a huge hit ! The dosay/dosa turned out crispy & of course yummy. And also I made mixed vegetable Palya/subji in place of that regular onion-aloo Palya/subji. And
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As the name itself indicates, I use whole wheat flour (I personally get it done in the mill) to make this yummy dosay/dosa. This is an instant, quick and easy recipe which can be made at any time of the day. If you are a diabetic patient and bored of eating same regular chapati/pulka/roti etc
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Recently I tasted two new dishes in two different restaurants, one is dosay/dosa in Sagar Ratna restaurant, Gurgaon & another one is masala rice (Crushed corn masala rice) in Hotel Saravana Bhavan, Delhi. I’m going to share both the recipes here on my blog. The name of the dosay/dosa in the menu card was “Kakatiya
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Made some twists in the basic dosay/dosa batter also by adding broken wheat and made variations in the proportions of the ingredients. So the batter is also different from the one which we make regularly. And on the top of it I used generous amount of fenugreek leaves. Since we make dosay/dosa using fenugreek seeds,
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I Prepare this dosa exactly in the same procedure as rava dosa. So in a very less time ie… within couple of hours it will be ready to eat. We can make this dosa by adding any kind of vegetables or can keep it plain. Tasty, healthy, filling breakfast will be ready in no time.
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There are many methods of making Rava dosa, but I always prefer to make this dosa in this particular method ie… both in instant or fermented form. We can add any vegetables or sometimes plain also. I find like this is the easier method of making rava dosa, by either fermenting the batter or you can
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Chakuli – A breakfast option from Odisha, And I got to know about this dish recently from Ms. Ravneet Kaur. Thanks to her that I’m adding one more type of dosa into my every day breakfast list. Ingredients are same as south Indian Plain dosa but made with slightly different measurement. This looks and tastes
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I have posted ragi rotti recipe on my blog long ago, Now its Ragi dosa/dosay. Very simple, easy and healthy version of dosa/dosay. Though this is an instant version, we can also make this dosay by fermenting the batter for 8 to 9 hours or overnight We can make authentic, fiber rich, fermented batter ragi dosa
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Today morning when I opened the Kitchen-cabinet, two containers dragged my attention. I took an equal proportion of the contents in both the containers and made this dosa/dosay. Within couple of hours I got these tasty, healthy, yummy dosa/dosay, so gladly sharing the recipe with you all. Though it is not any new dish, because
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What an idea! making dosa/dosay using a potato. I learnt this from a TV cookery show. This is an instant one I can say as it can be made immediately after one or two hours of soaking. Once in a while, we can definitely make this and it tastes different also. Some other dosa/dosay recipes on
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The name itself says … this is definitely one of the kids friendly recipe. This is an instant one , with less ingredients and less effort. Its yummy and can be prepared regularly. This recipe was saved in one of my old written recipe books. Its a filling breakfast or evening snack.      
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I’m here again with an instant Utthappa recipe which doesn’t need any fermentation process. And it is definitely appropriate to prepare during winter due to this reason. Even though it is an instant recipe, no compromise in taste, color etc. Till now I used to make vermicelli/semiya/shavige idly and also have posted the recipe of the
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One of the south Indian style, easy and quick to make, a kind of instant dosay/dosa recipe. Traditionally this preparation calls for more amount of rice, but however here I have replaced rice with semolina/sooji or rave as we call it in our Kannada language No change in taste by avoiding rice, it is equally
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Masale dosay/masala dosa is a popular south Indian food that serves as a wholesome answer to the hungry palate. This is one of the old recipe’s of my mom which I’m following since years. The dosay/dosa comes out crispy and it melts in your mouth. It is always served with Potato onion Palya (subji) ,
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Plain dosay/dosay is the very basic kind of making dosay/dosa among all other varieties of dosay/dosay. Being the staple food of Southern parts of India , dosay/dosay is a healthy and filling dish which contains proteins & carbohydrates, which is very essential/necessary for every individual in the morning. This is a very easy recipe if
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Set dosay – It is called so because in south Indian restaurants it is served in the set of three dosay’s. It is a thick yet soft, spongy, fluffy dosay/dosa, prepared using almost the same ingredients in different proportions than other types of dosay/dosa. Generally this is eaten with  sagu….. mixed vegetable sagu , Green sagu , sagu kofta curry  a
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Red rice is unpolished, because of which it has many nutrients and natural vitamins, has a very high nutritional benefits when compared to white rice.  The red variety gets its rich colour from an antioxidant called anthocyanins, which are also found in deep purple or reddish fruits and vegetables. Rich in fiber, loaded with anti
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A very healthy, easy, protein-rich and winter special dosa / dosay Yes….we can say so, because it doesn’t need fermenting but it only needs soaking. And during winters, that too here in Gurgaon, located in north India, what other option do you need ! right ? Soak for 4 to 6 hours or overnight, grind
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