Category Archives: Dosa Specials

Jeeraga Dosai (Cuminseeds Dosa) with Verkadalai ( Peanut ) Chutney

Jeeraga ( Cuminseeds) Dosai

I suddenly planned to make this Dosai. I felt like making a very different Dosai both in taste and aroma. I made this Dosai for breakfast today. I got bored with the usual Coconut Chutney. For a change I tried Peanut( Verkadalai) Chutney. I really liked this combi.

This Dosai recipe is amazing. Super soft and very refreshing. I have not used coconut in this Dosai. I did not want coconut in both the Dosai and the Chutney. A unique blend of Jeera, blackpepper, green chilli and ginger. Do give a try. I am sure you will simply enjoy this  Dosai. Have it for breakfast or dinner. You will just love it.


Idli rice – 2 cups

Raw rice – 1/4 cup

Urad dhal – 1/2 cup

Thin poha ( Aval ) – 1 /2 cup

Methi seeds – 1/2 teaspoon

Sago ( Sabudana) – 1 tablespoon

Salt to taste

To Season in ghee

Ghee – 1 teaspoon

Jeera ( cumin seeds ) – 1 tablespoon

Coarsely powdered black pepper – 1 teaspoon

Asafoetida powder- 1/4 teaspoon

Curry leaves ( pounded well ) – little

An equal mix of oil and ghee to drizzle around the dosas. 


Wash both the rice, urad dhal, sago and methi seeds. Soak in sufficient water for 4 to 5 hours. Wash the poha ( aval )and soak it separately in water for 1 hour. Drain the water from the rice and the dhal mixture and grind it in a wet grinder along with the poha. Add enough water and grind to a smooth batter. The consistency of the batter has to be like our regular dosa batter. Add the salt to taste. Mix well. Cover and leave it aside to ferment for 8 to10 hours. Mix the batter well. Season. Mix well.

Heat a dosa pan. Grease it with a mix of oil and ghee. Once the pan is heated, sim the flame. Make medium sized little thick dosas. Drizzle  little oil and ghee on all the sides. Cook till light golden on both the sides. Serve the hot dosa with Peanut Chutney. 

Chef’s Tips

1) Do not cook the Dosai on high flame. The colour will change.

2) Adding little Sago will give a nice sheen to  the Dosai.






Bun Dosa with Bajji Milagai(Bajji Chilli) Chutney

Bun Dosa

A super soft spongy dosa, an ideal breakfast dish, good for lunch box.

I have been debating about this recipe from a long time. Finally I made it for breakfast today. The dosa was melt in the mouth. The Bajji Chilli Chutney was an extremely good side dish for the dosa. This dosa goes well with any chutney variety, sambar and chutney pudi.


Idli rice – 3 cups

Raw rice – 2 tablespoons

Urad dhal – 1 cup

Thick poha – 1 handful

Methi seeds – 1 teaspoon

Salt to taste

Oil to drizzle around the dosas


Wash and soak the idli rice, raw rice, urad dhal and the methi seeds together in sufficient water for 4 hours. Wash the poha and soak in water for 2 hours. Drain the water from the rice and urad dhal and grind in a wet grinder. Add the soaked poha and grind adding required amount of water to a smooth batter. Add salt to taste. Mix well and cover and leave the batter to ferment. Mix the batter well and make small thick dosas using a dosa tava. Drizzle oil  all around. Cover and cook on sim flame till golden. Flip the dosa and cook on the other side till golden. Serve hot with Bajji Chilli Chutney.

Chef’s Tips

1) If the dosa batter is little thick, dilute it with little water and make the dosas.

2) As an option mix into the dosa batter little finely chopped onions, finely chopped green chillies, chopped green coriander leaves and finely chopped tomatoes .

3) Can also add finely chopped Cabbage, beans, grated carrot and grated ginger to the dosa batter. Season the dosa batter with little mustard seeds in oil.




Carrot Dosai with Murungai Poondu Gothsu ( Drumstick and Garlic Gothsu )

Carrot Dosai with Murungai Poondu Gothsu ( Drumstick and Garlic Gothsu )


Carrot Dosai

A very Mangalorean recipe. My friend Aruna Shenoy is an expert in making this dosai. Children will love it because of the colour. Loaded with vitamins and nutrition, has a great taste too. I made it for breakfast today. Best served with a blob of butter, or with thick curds and Murungai Poondu Gothsu. A complete wholesome breakfast dish. Do try and enjoy.


Raw rice – 1 cup ( Pachai arisi )

Parboiled ( puzhungal arisi ) – 1/4 cup

Grated Carrots  – 1 cup

Kashmiri dry red chilli – 4

Grated coconut – 2 tablespoons

Grated onion – 1/4 cup

Tamarind paste – 1/2 teaspoon

Jeera – 1 teaspoon

Salt to taste

Water –  required amount to grind the rice and carrot mixture

To Season

Oil – 1 teaspoon

Mustard seeds – 1 teaspoon

To Mix Into The Batter

Finely chopped green coriander leaves – little

Finely chopped curry leaves – little

Grated ginger – 1 teaspoon

Oil – required amount to make the dosai



Wash both the rice and soak in sufficient water overnight. Next morning, drain the rice and put it in a big blender jar  along with grated carrots, red chillies, salt to taste, grated coconut, grated onion, jeera, tamarind paste and water and blend to a fine paste. Transfer the paste to a big bowl. Mix well. Add some more water and mix to a rava Dosai batter consistency. Cover and leave it aside for 10 minutes. Next season and add it to the dosa batter. Mix into the batter chopped coriander leaves and curry leaves and the grated ginger. Mix well.

Heat a dosa tava. Grease with little oil. Pour the dosa batter as for rava dosai. Drizzle oil all around. Cook on sim flame till golden. Turn the Dosai and cook on sim flame for 3 minutes. Switch off the stove. Serve hot with Murungai Poondu Gothsu.

Chef’s Tips

1) Carrot Dosai goes well with Coconut chutney and idli chilli powder too.

2) Cook the Dosai on sim flame so that the colour of the Dosai will not change.


Mango Ginger Rava Dosai with Green Tomato Chutney

Mango Ginger Rava Dosai


Mango ginger rava dosai, Green Tomato Chutney and Red Coconut Chutney

Mango ginger is Mangai Inji. A nice breakfast is very soul filling, especially if it is rava dosai. Adding mango ginger further enhances the taste. This recipe is my mother’s speciality. It is in fact her signature dish.


Processed rice flour – 3 cups

Maida ( refined flour ) – 2 cups

White Rava – 1 cup

Jeera ( cumin seeds) – 1 teaspoon

Peeled and grated mango ginger – 1/4 cup

Green chillies – ( finely chopped ) – 2

Asafoetida powder – 1/2 teaspoon

Salt to taste

Finely chopped green coriander leaves and curry leaves – ( each ) – 1 tablespoon

Water – required amount

Oil – to drizzle around the dosa

To Season

Oil- 1 teaspoon

Mustard seeds- 1 teaspoon



Take a big bowl. Add the rice flour, maida, rava, grated mango ginger, jeera, chopped green chillies, coriander and curry leaves. Add salt to taste. Add asafoetida powder. Add enough water to make a thin batter. Mix with a whisk to avoid lumps. Keep the batter covered and rest for 1 hour. Heat a dosa tava. Grease the tava lightly. Keep the flame on medium. Pour the batter from the outer edge towards the centre with a cup. Do not spread the batter with a ladle. Drizzle oil around the dosai. Cook on medium flame on both sides till golden and crisp. Serve hot .

Chef’s Tips

1) To make onion rava dosai, chop onions very, very finely and add to the dosa batter or sauté the finely chopped onions in little oil and add to the batter or pour the dosa batter on the pan and sprinkle the finely chopped onions on top and make the dosa.