Erra Karam Masala Dosa

I think you all know how to prepare dosa batter. I use rice flour to prepare the batter. Here is my recipe of erra karam masala dosa, which has a spread of erra karam chutney and a spoonful of potato fry on dosa. You can also find the recipes of erra karam chutney and potato fry in this blog. Hope you like this dosa :)

Ingredients

Urad dal : 1 cup
Rice flour : 2 cups
Methi seeds : 1 tablespoon (Optional)
Cooking soda : 1 pinch
Salt : To taste
Erra karam chutney : 1 spoonful
Potato fry : 1 spoonful


1. Soak the rice flour, methi seeds and urad dal for 3 hours separately.
2. Grind methi seeds and Urad dal into a fine paste.
3. Mix it with rice flour and leave the mixture to ferment overnight.
4. Add pinch of cooking soda and required amount of salt to the fermented batter.
5. Pour a ladleful of dosa batter in the centre of the hot tava and spread the batter to form a thin circle. Drizzle oil along the edges of dosa and let it cook on medium heat. Now take a tablespoonof the erra karam chutney and spread all over the open side of the dosa. Now put a spoonful of potato fry in the middle.
6. Fold and serve hot.

Oats Dosa

Oats are generally considered health food. The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food. Oats contain more soluble fibre than any other grain so they will move slowly through your body, keeping you full for longer than many other foods. Oat protein is nearly equivalent in quality to soy protein, which is equal to meat, milk, and egg protein. This recipe was given to me by my friend Kavya.

Preparation and cooking time : 30 minutes

Ingredients

Oats : 1 cup
Rice flour : ¼ cup
Semolina/ Rava : ¼ cup
Curd : 1 cup
Water : Required to prepare batter
Onion : 1 small, finely chopped
Curry leaves : 1 twig, finely chopped
Coriander leaves : Finely chopped
Cumin seeds : ½ tablespoon
Salt : To taste
Oil


1. Mix all the ingredients, except oil in a bowl. Cover and keep aside for 20 minutes.
2. Heat tawa to medium flame. Add a ladle full of batter and spread like dosa.
3. Once it is brown flip and cook the other side completely.
4. Serve hot with some pickle or chutney.

Pesarattu (Whole Moong Dal Dosa)

Ingredients

Pesalu/ Mung bean/ Whole moong dal : 1 cup
Raw rice : 1 tablespoon
Ginger : 1” piece
Green chillis : 3 (adjust according to your taste)
Onions : 1 cup, finely chopped
Chillis : 1 tablespoon. finely chopped (Optional)
Ginger : 1-2 tablespoon, finely chopped (Optional)
Salt : To taste
Oil : To roast dosas

1. Soak Pesalu and rice overnight.
2. Drain water. Add green chillis, ginger piece, and salt. Grind into a paste adding required amount of water. This batter is similar to dosa batter, but not too thin.
3. In a separate bowl, add chopped onions, ginger, and chillis. Mix well.


4. Heat a griddle on medium heat and grease with little oil. Pour a ladle full of batter on it and spread like dosa. Top it with chopped onions mix and cook until pesarattu turns brown. Flip over the other side and let it turn brown.

Note : In Andhra Pradesh, it is usually served with upma and ginger chutney. This also goes well with coconut chutney and groundnut chutney.