Andhra breakfasts are usually incomplete without its delicious dosas, and if you too are craving for those original flavours and a variety in taste, then Kusumlata Dantu brings some of the best dosa recipes from her kitchen.
Atlu and Timmanam
This dosa is made with an Andhra style phirni usually on the day of Attlataddi (which falls around the time of Karwa Chauth), and is eaten after the day’s fasting and sighting of the moon. But you can give the usual coconut chutney and sambar a miss to try this delicious combination any time of the year.
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Ingredients
dosa
1 cup urad dal washed and soaked for 3-4 hours
2 cups rice washed and soaked in a separate bowl for 3-4 hours
Ghee for making dosas
Timmanam
1 ½ litre milk
1 cup sugar
2 tbsp rice washed and soaked for 2-3 hours
½ cup grated coconut
½ tsp cardamom powder
Make dosas by using little ghee and serve with Timmanam and fresh fruit cubes on the side. Timmanam can be served both chilled or warm.
Method
dosa
1. Grind the soaked urad dal
in a mixer jar to a smooth thick batter.
2. Grind rice to a very soft batter and mix with urad batter. Add little salt and leave it for 6-8 hours.
for Timmanam
1. Grind rice to a fine paste. Add the coconut and grind to a fine batter and keep it aside.
2. Boil milk in a big thick bottomed utensil.
3. Add sugar and stir well for
5 minutes.
4. Add coconut batter and stir continuously to avoid burning.
5. When milk thickens, add cardamom powder and
stir well.
6. Switch off the flame.
Paper rava dosa
This one’s an evergreen favourite in many Andhra households, often preferred for its unique taste and texture.
Ingredients
2 cups refined flour
2 ½ cups rice flour
½ cup Sooji (Bombay Rawa)
1 tsp cumin seed
3-4 green chillies finely chopped
Salt to taste
Method
1. Mix all the ingredients except green chillies in a bowl carefully without lumps to make a thin batter with milk-like consistency.
2. Add green chillies and leave it for 4-5 hours.
3. Heat a thick tawa preferably with a depression in the center.
4. Smear a few drops of oil and wipe it with a piece of onion (to avoid the dosa sticking to the tawa).
5. Take a ladle and start pouring the batter from the edge of tawa towards the center.
6. Once roasted, roll it and serve.
7. Repeat the same with rest of the batter.
8. Serve crispy and hot dosas with potato curry, coconut chutney and sambar.
Stuffed dosa
If you have a fussy eater at home, then this variant is not just tastier, but more nutritious as well. It can also help in adding a twist to the regular roti-rice-sabzi combination.
Ingredients
dosa
1 cup urad dal washed and soaked for 3-4 hours
2 cups rice washed and soaked for 3-4 hours
filling
1 cup boiled corn
1 cup finely chopped potato cubes boiled
½ cup finely chopped carrot boiled
½ tsp ginger garlic paste (optional)
2-3 green chillies finely chopped
½ tsp turmeric
Salt to taste
1 tbsp finely chopped coriander leaves
2-3 tbsp oil
Method
1. Grind urad dal in a mixer jar to a smooth batter.
2. Grind rice to a very soft batter and mix with urad batter. Add salt and keep it aside for 6-8 hours.
3. Heat a wok with oil and add ginger garlic paste.
4. Add green chillies toss for a few minutes and add all the boiled ingredients and turmeric.
5. Stir well, adjust salt, add coriander leaves and switch off the flame.
6. Make small sized dosas and fill them with the prepared stuffing.
7. Garnish dosas with tomato ketchup or green chutney.
8. Serve hot.
9. You can alternate the corn stuffing with paneer, cauliflower, peas or any other vegetable too.
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