Idly and Dosa are two favorites in my household. Nine out of ten times you will find idly and dosa batter stored in my refrigerator. Its easy to whip up a healthy and filling meal, or snack, if you have the batter handy. Also makes for a good lunchbox food and the kids love it too, which is a great plus!
Paratha is another one! But as much as we can’t get enough of these, you tend to get bored of the same ways. Specially the kids. They want variety, they value the looks of it and several other criteria, like the hand shouldn’t get dirty, shouldn’t be too spicy and should be easy to hold and walk around when eating lunch and playing with legos go hand in hand! So I started experimenting with our good old dosa batter and came up with a few recipes which are approved my the kids and “kids at heart” alike. Sharing four of our family favorites today.
All these recipes are pretty simple and intuitive from the video itself. No exact measurements necessary. Feel free to play around. Although all of them have one thing in common, the dosa batter. I have a detailed post on how I make my dosa batter. I make my batter once a week. Ferment it and then store it in an air tight container in the refrigerator. Use it as and when required. Its good for a week.
Egg Dosa: Make 2-3 dosas
Ingredients:
1 cup dosa batter
2 eggs
Salt and Pepper
Method:
Heat a thick bottom griddle or tava. Mix egg with salt and pepper. Set aside.
Wipe the griddle clean and lightly grease it. Pour dosa batter as you normally would to make a dosa. (follow the instructions to make dosa here or refer the video above).
Once the batter on the surface is not wet, drizzle a little oil. Pour beaten egg. Spread on the surface of dosa. Cook until the surface is opaque. Flip dosa. Be careful not to break it. Cook the other side for barely 2 seconds. Take off the griddle.
Serve hot with chutney, onion and ketchup rolled in, some kind of cooked meat or just as it is.
Nutella Dosa: makes 2-3 dosa
Ingredients:
1 cup dosa batter (instructions here)
1 tablespoon Nutella
Method:
Make dosa crepes following the instructions above or referring here.
Spread approx. 1 teaspoon (or more if your like) nutella on the dosa. Fold or roll it up and serve with a side of chilled milk or shake.
Cheese and Spring Onion Dosa: Makes 2-3 dosa
Ingredients:
1 cup dosa batter (instructions here)
1/3 cup mozzarella cheese (grated)
1/4 cup spring onion (chopped)
Crushed black pepper
Method:
Heat a thick bottom griddle or tava on a medium high heat.
Wipe the griddle clean and lightly grease it. Pour dosa batter as you normally would to make a dosa. (follow the instructions to make dosa here or refer the video above).
Once the batter on the surface is not wet, drizzle a little oil. Now sprinkle cheese, spring onion and crushed black pepper as per your liking, on the dosa to cover the surface, leaving the boundary.
Cook for 30 seconds or until the cheese begins to melt. Fold or roll the dosa. Serve hot.
Beetroot and Feta Cheese Dosa: Makes 2-3 dosa
Ingredients:
1 cup dosa batter (instructions here)
1 tablespoon beetroot pulp or puree
2-3 tablespoon feta cheese (I used mediterranean herbed feta for extra flavor)
Method:
In a bowl mix dosa batter and beetroot puree/pulp together.
Heat a thick bottom griddle or tava on a medium high heat.
Wipe the griddle clean and lightly grease it. Pour dosa batter as you normally would to make a dosa. (follow the instructions to make dosa here or refer the video above).
Once the batter on the surface is not wet, drizzle a little oil. Now sprinkle about 1 tablespoon cheese. Cook for 30 seconds or until the cheese softens a bit. Fold or roll the dosa. Serve hot.