URVLIFESTYLE

HEALTHY HOMEMADE RAGI DOSA

Ingredients

 1 cups Idli Rice

 2 cups Ragi Seeds

 2 cups White Urad Dal (Whole)

 3 teaspoon Methi Seeds (Fenugreek Seeds)

 4 teaspoon Salt

 Ghee , to make dosas as needed

How to make Healthy Homemade Ragi Dosa Recipe
1. To begin making the Healthy Ragi Dosa Recipe, we need to make sure we have
Ragi Idli Dosa batter.

2. Here is how you can make the Homemade Ragi Idli & Dosa Batter Recipe.

3. Heat the skillet on medium heat and pour a ladleful of ragi dosa batter over the
skillet and spread the batter evenly using a spiral motion from inside out.

4. Pour a teaspoon of ghee around the edges and increase the heat and cook the
ragi ghee roast dosa for couple of minutes until the bottom of the dosa starts to
turn golden brown.

5. Turn the ragi ghee roast dosa over carefully and cook the other side for a few
seconds.

6. Turn over again and then fold them into half or roll them into a cylinder. Once
done, serve the ragi ghee roast dosa hot.
7. Serve the Ragi Dosa Recipe along with Thakkali Vengaya Sambar, Tomato
Onion Chutney and Coconut Chutney, it tastes absolutely delectable.
 CARROT AND GINGER SPICED DOSA

Ingredients

 4 cups Idli Dosa Batter

 2 cups Carrots (Gajjar) , grated

 2 tablespoons Ginger , grated

 Sunflower Oil , for making dosa

 Salt , to taste
How to make Carrot and Ginger Spiced Dosa Recipe
1. To begin making Carrot and Ginger Spiced Dosa Recipe, grate the carrots and
ginger and keep it ready.

2. Keep the Idli Dosa Batter ready as well.

3. Heat a teaspoon of oil in a pan, add the grated carrot and ginger, saute for a mint
till it becomes a little softer.

4. Once cool, grind it to a fine puree using a mixer grinder and pour this mixture into
the bowl of dosa batter.

5. Season with salt and whisk the Carrot and Ginger Spiced Dosa batter well.

6. Now, to make the dosa, heat a skillet, brush it a little oil.

7. Pour a laddle full of the prepared batter and spread it to make a thin dosa. Let it
cook on the bottom for a minute.
8. Flip over and cook the other side for another minute and take it out in a serving
plate.

9. Likewise, prepare the rest of the dosas with the remaining batter.

10. Serve Carrot and Ginger Spiced Dosa with Sweet and Spicy Tomato Chutney
Recipe and Beetroot Sambar for a complete breakfast.
 RAW BANANA DOSA

Ingredients

 2 cups Idli Dosa Batter

 1 Raw Banana , boiled and cut into small pieces

 1/2 cup Fresh coconut

 1/4 teaspoon Turmeric powder (Haldi)

 Salt , to taste
How to make Raw Banana Dosa Recipe
1. To begin making the Raw Banana Dosa Recipe, make the dosa batter ready by
following the recipe link.

2. Pressure cook the raw banana with water and turmeric powder for about 4
whistles until it becomes soft, remove the skin and chop them into small pieces.

3. Grind the raw banana along with coconut by adding little water to a smooth
paste.

4. Add the paste to the dosa batter and mix well.

5. Check the salt levels and adjust to suit your taste.

6. Heat a skillet on high heat; Pour a ladleful of batter in the center and hold the
ladle and spread the batter to form an uttapam.

7. Drizzle about a teaspoon of oil around the edges and towards the insides.

8. Cook the dosa on both sides, until you noticed it has browned a little and has
slightly crispy edges.

9. To make it extra crispy, cook the dosa on a medium heat and preferably on an
iron skillet. Iron skillets maintain heat and brings out a perfect texture to the dosa.

10. Serve the Raw Banana Dosa Recipe along with south Indian Chutney or
a Tomato onion chutney recipe to enjoy your breakfast.
 ANDHRA STYLE-TOOR DAL DOSA

Ingredients

 2 cups Arhar dal (Split Toor Dal)

 2 Green Chilli

 1 inch Ginger

 1 teaspoon Coriander (Dhania) Seeds

 1/2 cup Whole Wheat Flour

 2 teaspoon Kala jeera

 Salt , to taste
How to make Andhra Style Kandi Attu Recipe (Toor Dal Dosa Recipe)
1. To begin making the Andhra Style Kandi Attu soak the dal, coriander seeds and
jeera seeds in water for at least two hours.

2. Grind the dal along with the rest of the ingredients into a smooth batter by adding
little water.

3. Transfer it to a bowl and add the wheat flour and mix. You can add some more
water as well and make the batter same as the dosa batter consistency.

4. Heat the skillet on medium heat. Pour a ladleful of batter over the skillet and
spread the batter evenly using a spiral motion from inside out.
5. Pour a teaspoon of oil or ghee around the edges and.

6. Increase the heat and cook for couple of minutes until the bottom of the dosa
starts to turn golden brown.

7. Turn over carefully and cook the other side for a few seconds. Turn over again
and then fold them into half or roll them into a cylinder.

8. Serve the Andhra Style Kandi Attu can be served along with Sweet and Spicy
Tomato Chutney or Idli Dosa Milagai Podi Recipe to enjoy your morning
breakfast.
 HIGH PROTEIN SOYA DOSA

Ingredients

 2 cups Idli Rice

 1 cup Soybeans (Whole Soya dal)

 1-1/4 cups White Urad Dal (Whole)

 1 teaspoons Methi Seeds (Fenugreek Seeds)

 1 teaspoon Chana dal (Bengal Gram Dal)

 4 teaspoons Salt

 Water , as required

 Ghee , for making the dosa

How to make High Protein Soya Dosa Recipe
1. To begin making High Protein Soya Dosa Recipe, we will first make the soya
dosa batter.

2. First we will soak all the ingredients. Soak the soy bean separately in a bowl.

3. In a bowl soak the urad dal, methi seeds and chana dal together. In another
bowl, soak the rice. Soak them for at least 6 hours or overnight.

4. Once soaked, you can grind them. Into a mixer grinder, add the soaked urad dal
and methi seeds. Add little water at a time and grind to make a thick flowing
batter.
5. Transfer the ground urad dal into a large bowl. In the same mixer grinder, add
the rice and add just little water at a time and make thick batter. Transfer the rice
into the same bowl as the urad dal.

6. Similarly, grind the soaked soya bean adding little water at a time to make a thick
batter and add it to the same bowl as the rice and dal.

7. Add the salt and stir well to combine. Cover the bowl and ferment the High
Protein Soya Idli & Dosa Batter for 8 hours/ overnight.

8. Once fermented, give it a stir gently. You can make idli the first day when batter
is fresh with air pockets.

9. Refrigerate the High Protein Soya Idli & Dosa Batter in an airtight container for 4
to 5 days and use it as required.

10. The next step is the make the dosa, stir the fermented batter, and add just a little
water to adjust the consistency for making dosa. It should be a smooth flowing
batter and not thick.

11. Preheat a dosa tawa over medium heat. Pour a ladleful of the soya dosa batter
and spread it in concentric circles until you get a thin 6 to 8 inch dosa. Drizzle
ghee around the inside and outside edges.

12. Cook on medium heat and once you notice the soya dosa turn golden brown, flip
and cook on the other side for a few seconds. Flip back again, fold the soya dosa
and serve hot.

13. Serve this High Protein Soya Dosa Recipe for breakfast along with Coconut
Chutney, Varutharacha Sambar and filter coffee.
 SPANICH AND CORRIANDER DOSA

Ingredients

 3 cups Rice , (raw rice), soaked overnight

 1 cup White Urad Dal (Whole) , soaked overnight

 1 teaspoon Methi Seeds (Fenugreek Seeds) , soaked overnight

 1 teaspoon Salt

 100 grams Spinach Leaves (Palak) , finely chopped

 Coriander (Dhania) Leaves , few sprigs, finely chopped

 Sunflower Oil , for cooking

How to make Spinach And Coriander Dosa Recipe
1. To begin making the Spinach And Coriander Dosa Recipe, soak the rice in water,
such that the all the rice is completely immersed in water. Let it soak for about 6
hours.

2. Soak the urad dal and fenugreek in water such that all of the dal is completely
immersed in water. Let it soak for about 6 hours.

3. Once soaked first grind the urad dal into a smooth batter. While grinding add just
enough water to make it into a very smooth batter. The batter will look fluffy. Pour
this batter into a large container.
4. Grind the rice into an almost smooth batter, adding just the required amount of
water to grind .

5. Adding too much water will make the dosa batter too watery. If required grind a
little at a time to get a almost smooth batter .

6. The rice batter can e a little coarser, but the urad dal batter has to be super
smooth.

7. Combine the urad and rice batter, add salt to taste and set aside for at least 12
hours or overnight until the batter ferments. You will notice the batter would have
risen in volume.

8. Hence you should place the batter in a large container.

9. Meanwhile blend spinach leaves and coriander in a mixer grinder to make a fine
paste and keep aside.

10. Once the batter has doubled its volume, stir vigorously with a ladle and adjust
salt according to the taste.

11. Now add the spinach and coriander paste and mix so that everything
incorporates well.

12. Add water to adjust the consistency of the batter as it should be of thick flowing
consistency and not runny.

13. Heat a skillet/dosa tawa and add few drops of oil. Grease the tawa with little oil.

14. Take a scoop of batter and drop in the center of the tawa. Spread it evenly in
outward circular motion.

15. Add few drops of oil from the sides and in the center as well. Roast the dosa till
the bottom starts getting brown. Fold or roll in the Spinach And Coriander Dosa
and transfer into a serving plate.

16. Serve Spinach And Coriander Dosa along with Spicy Mullangi
Thogayal and South Indian Filter Coffee for a wholesome breakfast.
 SOFT MASALA DOSA

Ingredients

 3-1/2 cup Idli Dosa Batter

 Sunflower Oil , to shallow fry

 1/2 teaspoon Chaat Masala Powder

 1-1/2 cup Potato Masala

 Lahsun Ki Chutney (Red Garlic Chutney) , as required

For Aloo Masala

 2 cups Potatoes (Aloo) , boiled and coarsely mashed

 1 cup Onion , roughly chopped or sliced

 1 teaspoon Ginger , grated

 2 Green Chillies , finely chopped

 1/4 teaspoon Turmeric powder (Haldi)

 6 Curry leaves , finely chopped

 Coriander (Dhania) Leaves , Small bunch, finely chopped

 Salt , to taste
How to make Soft Masala Dosa With Red Chutney Recipe
 1. To begin making the Soft Masala Dosa With Red Chutney Recipe, we will first
make the potato masala filling.

2. Heat the oil in a heavy bottomed pan; add mustard seeds, urad dal, chana dal
and allow it to roast until the dals turn slightly brown.

3. Once browned, add in the ginger, onions, curry leaves, green chillies and
asafoetida.

4. Saute for a few minutes until the onions turn soft. At this stage add in the
turmeric powder, salt and potatoes. Stir well until all the ingredients are well
combined.

5. Cover the pan, turn the heat to low and simmer for a few minutes. Once done,
turn off the heat. The filling is ready. Keep aside.
Assembling The Dosa
1. The next step is to assemble the dosa. Heat a dosa Tawa. Pour a small ladleful
of dosa batter onto the Tawa and spread evenly with the back of the ladle to
make a medium-sized dosa.

2. Drizzle half a teaspoon of oil around the dosa and cook over low heat for few
seconds. Spread a little red chutney all over the dosa and place some potato
masala in the center of the dosa.

3. Continue to cook the dosa over low heat till the dosa turns little brown. Gently
fold over one side and transfer the dosa to a serving plate.

4. Serve Soft Masala Dosa With Red Chutney Recipe with South Indian Coconut
Chutney and Mixed Vegetable Sambar for a light dinner or breakfast.
 MOONG DAL DOSA

Ingredients

 1 cup Green Moong Dal (Split)

 1 cup Rice

 2 teaspoons Salt

 Water , as required

 Ghee , for making the dosa

 1/2 inch Ginger , grated

 Sunflower Oil , for cooking

 Salt , to taste
How to make Moong Dal Dosa Recipe
1. To begin making Moong dal Dosa, first we will make the moong dal dosa batter.
This batter can be used for making idli as well.

2. To begin making the Moong Dal Idli and Dosa Recipe, first we will soak the dal
and rice.

3. In a bowl soak the moong dal and the methi seeds together. In another bowl,
soak the rice. Soak them for at least 6 hours or overnight.

4. Once soaked, you can grind them. Into a mixer grinder, add the soaked moong
dal and methi seeds. Add little water at a time and grind to make a thick flowing
batter.
5. Transfer the ground moong dal into a large bowl. In the same mixer grinder, add
the rice and add just little water at a time and make thick batter. Transfer the rice
into the same bowl as the moong dal.

6. Add the salt and stir well to combine. Cover the bowl and ferment for 8 hours/
overnight.

7. Once fermented, give it a stir gently. You can make idli the first day when batter
is fresh with air pockets.

8. Refrigerate the Moong dal Idli and Dosa batter in an airtight container for 4 to 5
days and use it as required.

9. The next step is to make the Moong Dal Dosa.

10. Preheat a tawa over medium heat and pour a ladleful of the moong dal batter on
the tava. Spread the batter on the tava in a circular way.

11. Drizzle ghee around the inside and the outer edges of dosa.

12. After a few minutes when the top of the dosa starts turning golden brown, flip and
cook on the other side for a few seconds. Flip over again and fold the dosa and
serve hot.

13. Serve the Moong Dal Dosa with Tomato Onion chutney, Coconut
Chutney & Sambar for a wholesome and delicious breakfast or even a quick
weeknight dinner.
 KARNATAKA STYLE SET DOSA

Ingredients

 2 cups Idli Rice

 1/2 cup White Urad Dal (Whole)

 2 teaspoons Methi Seeds (Fenugreek Seeds)

 1 cup Poha (Flattened rice)

 2 teaspoons Salt
How to make Karnataka Style Set Dosa Recipe
1. To begin making the Karnataka Style Set Dosa Recipe, we will first soak the rice
and flattened rice/poha together in one bowl and the urad dal along with the
fenugreek seeds in another bowl. Soak them for at least 6 hours.

2. After 6 hours, grind the urad dal into a fine smooth batter. While grinding add just
enough water to make it into a very very smooth batter. The batter will look fluffy.
Pour this batter into a large container.

3. Grind the rice and flattened rice into a smooth paste, adding just the required
amount of water to grind into a almost smooth batter and thick batter. Adding too
much water will make the dosa batter too watery.

4. Combine the urad and rice batter, add salt to taste and set aside for at least 12
hours or overnight until the batter ferments. You will notice the batter would have
doubled in volume.

5. Do make sure you place the batter in a large container so it has enough room to
increase in its volume.
6. Once risen in volume, stir the batter just a little to combine it through. Take care
not to stir it vigorously, as it will loose it fluffiness.

7. Heat a skillet over medium heat. You will know its heat just right, when you
sprinkle some water over the skillet, it will sizzle.

8. Pour a ladleful of batter over the skillet and allow it to spread on its own (just a
bit). The set dosa is like a pancake. It's a little thick and fluffy. Cover the dosa
with a lid and allow to cook in its own steam for a few minutes.

9. Once you notice the top is steamed and cooked through, you can remove it from
the skillet and serve. Proceed the same way to make the remaining set dosas.

10. Serve the Karnataka Style Set Dosas along with three different types of chutneys
like Tomato Onion Chutney, Coconut Coriander Chutney and Ginger Walnut
Chutney.
 FINGER MILLETS AND OATS DOSSA

Ingredients

 1/2 cup Ragi Flour (Finger Millet/ Nagli)

 1/4 cup Instant Oats (Oatmeal)

 1/4 cup Rice flour

 1/4 cup Sooji (Semolina/ Rava)

 3-1/2 cups Water

 2 Green Chillies , finely chopped

 1 inch Ginger , grated

 1/2 teaspoon Whole Black Peppercorns , crushed

 1 teaspoon Cumin powder (Jeera)

 2 sprig Coriander (Dhania) Leaves , chopped

 Salt , to taste

 Ghee , for cooking the dosa

How to make Ragi Rava Dosa Recipe With Oats - Finger Millet & Oats
Dosa Recipe
1. To begin making the Ragi Rava Dosa Recipe, in a large bowl combine the
Semolina, Ragi & Rice flours and salt. Stir 3 cups of water to make a thick batter.
Allow the batter to rest for about 10 minutes.
 2. Stir in the remaining ingredients into the ragi rava dosa batter - green chillies,
grated ginger, peppercorns, cumin seeds and finely chopped coriander
leaves. Combine well.

3. Finally add 1/2 cup more water to the batter to make it of thin pouring
consistency. It will be thinner than the pancake/dosa batter.

4. When the ragi rava dosa batter is thin, it spreads wild on a heated skillet,
producing holes in the dosa and making it crisp

5. Heat a iron skillet or dosa tawa on high heat. Make sure the skillet is very hot. To
test the heat, sprinkle some water on the skillet, it will sizzle when its hot.

6. Pour a ladle of the ragi rava dosa batter starting from the outer edges. The batter
will sizzle and spread itself forming holes. Pour the batter from a height, Fill in the
batter where there are gaps. Although allow the dosa to have a few holes.

7. Turn the heat to medium, if you want a crisp ragi oats dosa. The slower it cooks,
the crispier it gets.

8. Drizzle about 1/2 teaspoon of ghee around the dosa and allow it to cook for 2-3
minutes on medium heat.

9. Once golden and crisp on one side turn it over and allow to cook for another
minute. At this stage the dosa will be thin and crisp, with one side golden brown
in color.

10. Remove the Ragi Rava Dosa With Oats off the skillet. Repeat to make the
remaining dosas.

11. Serve the Ragi Rava Dosa With Oats with just a cup of yogurt, or with Thakkali
Vengaya Sambar and Tomato Chutney or even just along with jaggery and
butter.

THANKS BY URV