Today for our breakfast trail I have a dish on demand :) The first week when I started this trail,I got many mails asking for recipes and post in different varieties pf dosai.No wonder dosai being the most favorite tiffin here in south India it always gets its much deserved attraction :) I first thought of doing a post on masala dosai,but wanted to try this platter of assorted dosai for a long time,so here you go with different varieties of dosai,sorry to have kept you waiting though :). It may appear like a long procedure when I say 4 different types of dosai,but believe me,it will not take more than 30 minutes to put this platter together. The main attraction of this platter is just have all the ingredients ready and go for a live dosai counter at home and make dosai according to the choice :)For basic dosai batter I slightly altered the regular recipe. This time I prepared batter exclusively for dosai so I used the following proportion
1 1/2 cups par boiled rice
1/2 cup raw rice
1/2 teaspoon methi seeds
3/4 cup urad dal.
The procedure is same as explained here. The addition of raw rice helps in making dosai very crispy and really thin.The batter dosent stick t the tava when made this way.But with this batter you cannot make soft idlis. Once this batter ready and you are good to go for next day's breakfast.
At the time of breakfast just prepareyour favorite chutney and sambar if needed.Heat the tava when you are ready to serve and make dosai according to preference.
Onion dosai
1.Heat a cast iron or non stick tava,Spread a ladle full of batter into a as thin circle as possible.Let it cook for 30-40 seconds till the color changes in a uniform way.2.Now add 1 teaspoon oil over the edges and at the center. Add a handful of chopped onions and press gently,cook for 1 minute till the edges turn crispy.Fold into half and cook from both sides until as crisp as you need.Serve immediately.
Podi dosai:
This is specialty of Tamil nadu.What gos into this dosai is our day to day humble gun powder yet the dosai tastes exquisite and something special.Few people like to make it with ghee but I always make it with oil and super crispy :)
1.Heat a cast iron or non stick tava,Spread a ladle full of batter into a as thin circle as possible.Let it cook for 30-40 seconds till the color changes in a uniform way.
2.Smear about 1-2 teaspoons of gun powder all over the dosai and apply some more oil.Press gently and cook for 1 minute till the edges turn crispy.Fold and serve immediately.
Chutney roast:
This is a type of dosai that you cannot find in many restaurants. Simple to make yet elegant way of serving normal dosai along with chutney.You can use any chutney you prefer,I used our favorite tomato chutney.
1.Heat a cast iron or non stick tava,Spread a ladle full of batter into a as thin circle as possible.Let it cook for 30-40 seconds till the color changes in a uniform way.
2.Smear about 1-2 teaspoons of chutney all over the dosai and spread well.Press gently and cook for 1 minute till the edges turn crispy.Fold and serve immediately.
Cone dosai
Now this is something outright simple to make and will draw your kids towards breakfast :). To be frank I tried this for the first time last week and was able to succeed,so you know :).
1.Heat a cast iron or non stick tava,Spread a ladle full of batter into a as thin circle as possible.Let it cook for 30-40 seconds till the color changes in a uniform way.
2.Using the spatula cut a perpendicular line from the center of the dosai.Now using the spatula roll it tight or loose as you require into a cone.
3.Transfer carefully to a serving plate and serve immediately.
4.In the above picture I have not made the dosai very crispy,you can roast it as much as you need.
Notes:
1.Along with these,there are many more varieties of dosai which I hope to blog in future.
2.You can use oil/ghee to make dosai as per your choice.
3.Here are some helpful pointers for you to check while making dosai.
4.Collection of an array of interesting dosai varieties.
