గోధుమ- బియ్యప్పిండి దోస: Goduma-Beyappindi dosa- Wheat & rice flour crêpes

Preparation time: 20 minutes. Serves: Upto 8 small dosas. 

Ingredients:
1 rice cooker cup- Whole wheat flour
1/4 rice cooker cup- Rice flour
1 Tbsp- Semolina (Soojia rava)
1/2 Tbsp- Chickpea flour
Salt to taste
1 Tbsp- Yogurt
2.5 rice cooker cup- Water

Method:
1. Mix all the ingredients, make sure to break up any lumps and let the batter stand for 10 minutes.

The batter should be of pouring consistency (explained further in step 3), add more water if it is too thick.

2. Place the pan on heat and smear oil. To test the heat, pour a drop of batter onto the pan, if it sizzles, the pan is hot enough to pour dosa.

3. Mix the batter thoroughly and scoop into a ladle. Pour it onto the pan.

The batter sizzles upon touching the hot pan and flows/spreads out on its own into a circle. If the batter doesn't flow quickly but sits in a lump, it means it is too thick, add more water until flowing consistency is achieved.
4. Let the dosa cook until it is done. The surface of the dosa initially looks moist/wet/translucent, but turns solid & changes colour when it is done.
5. Carefully insert a spatula/turner under the dosa from its corners, to pry it off the pan. Also check if the underside looks browned. If the dosa is too fragile/breaking up/lumping up, it needs more time to cook.


6. When one side is totally cooked/browned, turn over the other side and let it cook.






Serve hot with any pacchadi or podi.

Suggestions:


Traditional cooks comfortably pour dosa onto a pan and then pour drops of oil onto its corners. My dosa gets stuck at the centre when I used this method. Hence, I invented this alternate technique of first smearing oil over the pan, and then pouring the dosa over the oil. This way, my dosa doesn't stick at the centre. You can settle on whichever method suits you best!

Variations:
1. This is a mix & match dosa. You can adjust the proportions of wheat flour/rice flour/semolina flour to taste. If the ratio of semolina flour-rice flour increased, this same recipe converts into Rava dosa recipe.
2. You can add vegetables into the batter. I added a blended tomato, onion and green chillies, and garnished with cilantro. (Make sure to adjust the water since blended vegetables add moisture to the batter). This makes the dosa more nutritious, tastier and appetizing to look  at. Alternatively, you can add fine chopped tomatoes & onions instead of blending.
3. If you want to make the dosa spicy, you may add whole cumin seeds, red chilli powder, turmeric or asafoetida as per taste.
4. If the dosa seems to continually break up for no reason:
- the pan might not be hot enough.
- you might be attempting to turn over the dosa while it is still uncooked.
- you may increase the amount of chickpea flour since it is a binding agent. However, it won't be necessary as wheat flour too has a binding nature.
5. If you add less water to the batter whereby it doesn't flow as smoothly, the dosa comes out thick like an Utappam.

Culture & Health:
Dosa is a standard breakfast/snack item in Andhra cuisine. This dosa has the added advantage of being very easy to prepare, needs little prior preparation, a kind of 'instant' dosa. Wheat flour/rice flour & vegetables provide a balanced diet. It can be made with very few drops of oil for the health conscious. Moreover, the batter flows easily into a circle & doesn't need practice/technique to spread unlike the minappindi dosa.

Trivia:
Wheat flour dosa is my peddamma's recipe, she makes it plain with a tiny bit of rice flour and salt, it is awesome in its simplicity!

Ravva Dosa / Samolina Pan Cake

INGREDIENTS:

Ravva / Sujji / Semolina............1 cup.

Rice Flour.....................................1/2 cup.

Plain Flour / Maida.....................2 tbl sp.

Onion..............................................1

Green Chilly...................................4 or 5

Water...............................................4 cups.

Cilantro.

Salt.

Oil.

METHOD:

1.Mix ravva/semolina, plain flour and rice flour together with water. Keep aside for 1/2 hr.

2.Cut Onion into small pieces. Also cut green chilly and cilantro. Mix all tree together.

3.Now after the batter is soaked 20 minutes to 1/2 hr, add salt, mix well.

4.Keep frying pan on flame, heat it and smear with 2 t sp of oil. The pan must be oily and hot to get the dosas to be prepared easily.

5.Mix the batter well, and let the semolina settle at the bottom. Taking only from the top liquid form of the batter, using the ladle start pouring from out wards to in wards, making into form a round dosa. Do not spread it as we do for other dosas, where we pour batter in the center and spread it out wards.

6.Now sprinkle few of cut onion,chilly, cilantro on dasa. Let it cook and become little brown and crispy. You can check it lifting it from sides. Do not turn. Take out from fire into a plate.

7.As you are making these dosas, the liquid starts finishing. So, then you must add more water as per requirement and mix well. Now again taking the top liquid only prepare dosas again. If needed add little salt too.

8.Eat it hot with any chutney you like. They are simple to make. and no advanced preparation required.

9.This batter makes 10 to 12 dosas. Some times more, depending on the size you make.

దిబ్బ రొట్టె: Dibba Rotte- Black gram pancake

INGREDIENTS:
Black gram/minapappu-----1 cup
Idly rava/cream of rice------2 cups(if grinded in mixer or in wet grinder add 3 cups)
Salt to taste

METHOD:

1. Soak dal in water for about 2 hours.
2. Grind dal by adding water to make smooth batter.(like idly batter)
3. Wash rava and squeeze and add it to the batter.
4. Add salt and mix well.
5. Take a deep pan add oil and heat it.
6. Pour batter of two to three big serving spoons in pan and cover with lid and cook on low flame.
7. Poke with fork and check if it is done
8. When it is done eat with any chutney.
9. On one side it will be brown and crispy and on another side it tastes like idly.

Note: No need to ferment and thickness of the roti is about 2".

టమేట దోస/ ఉతప్పం: Tomato dosa/utappam- Tomato crepe

INGREDIENTS:

1.Rice flour.....................1 and 1/2 cup.

2.Tomato.........................1 big size.

3.Ginger...........................1" piece.

4.Green Chilly..................5 to 6. depending the pungency.

5.Garlic Cloves.................3 or 4

6.Cumin seeds..................1 t sp.

7.Salt for taste

8.Cilantro.

METHOD:

1.Cut tomato, ginger, chilly, garlic into pieces.

2.Put all above items, salt and rice flour in to a mixer. with little water grind it into soft batter. 

3.If required add some more water. Remove any small pieces left with help of a sieve. The batter must be fine. Keep this batter for 15 mts aside. Add cut cilantro to the batter.

4.Take dosa pan heat well. Taking one full ladle of batter put it on the pan, spread it evenly.Put oil around the dosa. Let it cook on medium flame. Turn it cook the other side.

5.Eat it  hot with coconut chutney.

6.Can make green dosas using spinach, mint or carrots instead of tomato.

ఉల్లి అట్టు/ ఉతప్పం: Ulli attu/Utappam: Sour Onion pancake

Serving: 6 atlu





INGREDIENTS:

Black gram dal 1/4 cup
Rice 1 cup
Salt to taste
Onions 2 big
Green chillies 8 to 10
Chilly powder 1/2 tsp
Oil enough to roast
Curry leaves few

METHOD:

1.soak dal and rice separately for over night.
2. Next day morning grind separately to make smooth batter.
3.Keep aside for fermentation.
4.Cut onions into small pieces.
5.Cut green chillies and curry leaves in to small pieces.
6.Add onions, green chillies, salt and curry leaves to the batter.
7.Mix well.
8.Heat flat pan grease with oil, then pour batter and spread thick round.
9.Add oil around the dosa and keep lid on it.
10. cook in medium flame.
11.when it is cooked turn it and cook other side for some more time.
12.when it is done serve hot.

It can be made with left over idly or dosa batter.
The batter must be sour.

Pesarattu /పెసరట్టు / Green gram batter crepe

(Serves 2)

Ingredients
1 cup whole moong Dal / Green gram
1 cup water
1 Onion
2 tbsp Rice
1 inch ginger piece
3-4 green Chillies
Salt to taste

Method
Soak moong dal and rice for about 8-10 hours in water.
Wash them and grind to make smooth paste by adding 1 cup of water along with the salt,chillies and ginger.
Heat frying pan or non-stick pan on high flame and pour one ladle full of batter into the center of pan and spread it around in a circular fashion (from inside out) shaping the batter into a thin round.
Add finely chopped onions and sprinkle little oil on its sides and cook it for a minute.
Turn over and cook again for 1 more minute.

Note: Pesarattu -Upma is the tastiest and traditional breakfast.
Please refer to vineeta's recipe to prepare upma.