5 Types of Dosa Recipes From The Region

5 Types of Dosa Recipes From The Region 

 ### 1. **Masala Dosa**

   - **Description**: 

                                    A classic dosa stuffed with a spiced potato filling.

   - **Ingredients**: 

                  - For the batter: Rice, urad dal (black gram), fenugreek seeds

                  - For the filling: Boiled potatoes, onions, green chilies, turmeric, mustard seeds, curry leaves

   - **Preparation**:

     1. Soak rice, urad dal, and fenugreek seeds separately for a few hours.

     2. Grind them into a smooth batter and ferment overnight.

     3. Prepare the potato filling by sautéing onions, green chilies, and boiled potatoes with spices.

     4. Spread the dosa batter on a hot tawa, cook till golden brown, and place the potato filling inside.

     5. Fold and serve with chutney and sambar.

### 2. **Rava Dosa*;

   - **Description**: 

                                        A thin, crispy dosa made from semolina (rava) with spices and herbs.

   - **Ingredients**: Semolina (rava), rice flour, maida (all-purpose flour), cumin seeds, black pepper, green chilies, onions, curry leaves

   - **Preparation**:

     1. Mix rava, rice flour, and maida with water to form a thin batter.

     2. Add cumin seeds, black pepper, finely chopped onions, green chilies, and curry leaves.

     3. Heat the tawa and pour the batter in a circular motion to form a lacy pattern.

     4. Cook until crispy and golden. Serve with chutney.

### 3. **Onion Dosa**

   - **Description**:

                                  A simple dosa variation topped with finely chopped onions and green chilies.

   - **Ingredients**:

                                    Dosa batter, onions, green chilies, coriander leaves, cumin seeds

   - **Preparation**:

     1. Prepare the dosa batter as usual (rice and urad dal fermented batter).

     2. Spread the batter on a hot tawa and sprinkle finely chopped onions, green chilies, and cumin seeds on top.

     3. Drizzle some oil around the edges and cook until crispy.

     4. Fold and serve with chutney or sambar.

### 4. **Set Dosa**

   - **Description**: 

                                    Soft, fluffy, and slightly thicker dosas, typically served in a set of three.

   - **Ingredients**: 

                                    Rice, urad dal, poha (flattened rice), fenugreek seeds

   - **Preparation**:

     1. Soak rice, urad dal, poha, and fenugreek seeds, then grind into a batter.

     2. Ferment the batter overnight.

     3. Pour a ladleful of batter on a hot tawa without spreading it too thin.

     4. Cook on one side until small holes appear on the surface.

     5. Serve in a set of three with coconut chutney and sagu (a vegetable gravy).

### 5. **Kara Dosa**

   - **Description**: 

                                 A spicy dosa with a mix of red chilies, garlic, and onions ground into the batter.

   - **Ingredients**:

                                 Rice, urad dal, red chilies, garlic, onions, salt

   - **Preparation**:

     1. Soak rice and urad dal, then grind with red chilies, garlic, and onions to a smooth batter.

     2. Ferment the batter overnight.

     3. Spread the batter on a hot tawa and cook until crispy.

     4. Serve with spicy chutney or podi (spiced lentil powder).

Each of these dosas has its unique flavor profile and is usually served with a variety of chutneys and sambar, making them a delightful experience in South Indian cuisine.