Drain all water from the Soaked ingredients. Take a grinding jar add all ingredients with curd. Crush it. To get a smooth sticky batter if required add water. Take it out in the bowl. Whisk it. Cover it and keep it for fermentation in a hot place for 2-3 hrs.

* Step 2

After 3 hours of fermentation add salt to the batter and water mix it well. Mix it vigorously so will get batter lighter and flowing consistency.

* Step 3

Get all ready Dosa Batter, diced Veggies, grated cheese, ketchup, pizza mix masala.

* Step 4

Put the dosa tava on medium flame to get hot. Sprinkle some water so the tava get little cool. Wipe it with cloth. Pour the batter on hot tava and spread with the ladle. Here for pizza dosa spread the batter little thicker.

* Step 5

Once the dosa ready from one side. Put the put butter, pizza sauce and ketchup. Spread it on whole dosa.

* Step 6

Now spread all diced veggies. Spread grated cheese. Put sliced olives.

* Step 7

Sprinkle pizza masala. Cover it and let the cheese get melts.

* Step 8

Serve.

Note: if there is a photo you can click to enlarge it

2 . Schezwan Chinese Dosa

Schezwan Chinese Dosa

#goldenapron3 #week9 #post11 #puzzle_dosa_beetroot

Ingredient

For

Dosa Batter:

11/2 cups

rice (soaked for 6hrs)

1/2 cup

Splitted white lentil (udad dal)(soaked for 6 hrs)

1/2 tsp

Fenugreek seeds(soaked with rice)

2 tbsp

flatten rice (Poha) (Soaked it and put while grinding)

2 tbsp

curd

as per taste

Salt

as required

Water

For

Chinese Stuffing-

1 cup

Boiled Noodles

2 tbsp

oil

1 tbsp

chopped garlic

Onion sliced

1 cup

sliced cabbage

carrot sliced

capsicum sliced

1/2

beetroot sliced

1 tsp

soya sauce

1 tsp

vinegar

1/2 tsp

red chilli sauce

1/2 tsp

green chilli sauce

as required

chopped coriander leaves

For

Schezwan Chinese Dosa-

as required

Butter

1 cup

schezwan Chutney

2 cups

Chinese Noodles

2 cups

Dosa batter

as per taste

Chat Masala

as required

Water for schezwan Chutney little running consistency

For

Serving:

as required

Coconut Chutney

as required

Schezwan Chutney

Cooking instructions

* Step 1

For Dosa Batter: Drain all water from the Soaked ingredients. Take a grinding jar add all ingredients with curd. Crush it. To get smooth sticky batter if required add water. Take it out in the bowl. Whisk it. Cover it and keep it for fermentation in a hot place for 2-3 hours.

* Step 2

After 3 hrs of fermentation add salt to the batter and water mix it well. Mix it vigorously so will get batter lighter and flowing consistency.

* Step 3

For Stuffing: Get all veggies sliced and chopped garlic ready. Put a pan on medium flame add oil, put garlic in hot oil. Saute it till golden brown.

* Step 4

Add sliced onion. Saute it till transparent. Add sliced beetroot, cabbage, carrot, capsicum. Saute it for a min.

* Step 5

Add salt, soya sauce, red chilli sauce

* Step 6

Along with green chilli sauce, vinegar. Mix it well and add boiled Noodles

* Step 7

Mix it all well. Sprinkle chopped coriander leaves. Add water to schezwan Chutney. Get all ready.

* Step 8

Grease tawa, wipe it dry, pour a ladleful batter and spread slowly.

* Step 9

Once the dosa ready from one side. Put the butter and schezwan Chutney. Spread it. Now put ready noodles in the middle.

* Step 10

Sprinkle chat masala. Fold the dosa.

* Step 11

Serve with schezwan Chutney and coconut Chutney.

Note: if there is a photo you can click to enlarge it

3 . Mysore Masala Dosa

Mysore Masala Dosa

#goldenapron3 #week9 #post9 #puzzle_dosa

Ingredient

For

Dosa Batter-

11/2 cups

rice (soaked for 6 hours)

1/2 cup

Splitted white lentil (udad dal)(soaked for 6 hrs)

1/2 tsp

Fenugreek seeds(soaked with rice)

2 tbsp

flatten rice (Poha) (Soaked it and put while grinding)

2 tbsp

curd

as per taste

Salt

as required

Water

For

Stuffing:

3-4

Boiled Potatoes (grated)

Onions (chopped)

2 tbsp

oil

1/2 tsp

mustard seeds

1/2 tsp

white lentil

2-3

green chillies (chopped)

4-5

curry leaves

1/4 tsp

Turmeric Powder

as required

Coriander leaves chopped

For

Mysore Chutney:

4 tbsp

podi masala

1 tsp

Garlic paste

Cooking instructions

* Step 1

* Step 2

After 3 hours of fermentation add salt to the batter and water mix it well. Mix it vigorously so will get batter lighter and flowing consistency.

* Step 3

For Stuffing: Take a pan on medium flame add oil, mustard seeds, white lentil. Let it crackled. Add chopped green chillies, curry leaves.

* Step 4

Now add chopped onions. Saute it till it get transparent and golden in colour. Add Turmeric Powder.

* Step 5

Now add grated boiled potatoes. Mix it well and smash the Potatoes completely. Now add salt and Chopped coriandor leaves. Mix it.

* Step 6

Mysore Chutney: In a bowl add garlic paste, Podi Powder, water mix it. Get all ready batter, potato masala, Mysore Chutney.

* Step 7

Put the dosa tava on medium flame to get hot. Sprinkle some water so the tava get little cool. Wipe it with cloth. Pour the batter on hot tava and spread with the laddle.

* Step 8

Once the dosa ready from one side. Put the put butter, spread Mysore Chutney properly.

* Step 9

Now put Potato masala in the middle of the dosa. Sprinkle coriander leaves. Fold the dosa.

* Step 10

Serve with Sambhar, Coconut Chutney and some Potato masala.

Note: if there is a photo you can click to enlarge it

4 . Plain Podi Dosa

Plain Podi Dosa

#goldenapron3 #week9 #post8 #puzzle_dosa #white #post4

Ingredient

For

Dosa Batter-

11/2 cups

rice (soaked for 6hrs)

1/2 cup

Splitted white lentil (udad dal)(soaked for 6 hrs)

1/2 tsp

Fenugreek seeds(soaked with rice)

2 tbsp

flatten rice (Poha) (Soaked it and put while grinding)

2 tbsp

curd

as per taste

Salt

as required

Water

2 tbsp

podi masala (gun powder)

as required

Butter

For

serving-

as required

Sambhar

as required

Coconut Chutney

Cooking instructions

* Step 1

* Step 2

After 3 hrs of fermentation add salt to the batter and water mix it well. Mix it vigorously so will get batter lighter and flowing consistency.

* Step 3

Get all ingredients ready. Put the dosa tava on medium flame to get hot. Sprinkle some water so the tava get little cool. Wipe it with cloth.

* Step 4

Pour the batter on hot tava and spread with the ladle.

* Step 5

Once the dosa ready from one side. Spread podi masala on dosa. Put the put butter. Spread itn let dosa get crispy. Roll it on tava.

* Step 6

Serve plain Podi dosa with Sambhar, coconut Chutney and podi masala.

Note: if there is a photo you can click to enlarge it

5 . Palak-Potato Cheesy Dosa

Palak-Potato Cheesy Dosa

#goldenapron3 #week9 #post5 #puzzle_Dosa

Ingredient

For

Dosa Batter-

11/2 cups

rice (soaked for 6hrs)

1/2 cup

Split white lentil (urad dal)(soaked for 6 hrs)

1/2 tsp

Fenugreek seeds(soaked with rice)

2 tbsp

flatten rice (Poha) (Soaked it and put while grinding)

2 tbsp

curd

as per taste

Salt

as required

Water

For

Stuffing-

1 cup

blanched spinach

green chillies

garlic pods

2-3

boiled potatoes

2 cubes

cheese

1 tbsp

chat Masala

2 cubes

Butter

Cooking instructions

* Step 1

* Step 2

Take a grinding jar add blanch palak, green chillies, garlic crush it in smooth paste.

* Step 3

After 3 hours of fermentation add salt to the batter and water mix it well

* Step 4

Mix it vigorously so will get batter lighter and florin in consistency. Get all ingredients ready.

* Step 5

Put the dosa tava on medium flame to get hot. Sprinkle some water so the tava get little cool. Wipe it with cloth. Pour the batter on hot tava and spread with the laddle.