Ingredients:

Idli Rice - 4 Cups
Urad Dal - 1 Cup
Fenugreek seeds - 1 tsp
Salt - to taste

Preparation:

Soak rice overnight or at the least for 6 hours. Soak Urad dal and fenugreek seeds for an hour. Grind urad dal first. then grind the rice. Mix both batters together adding salt. Allow this mixture to ferment overnight. When making dosas check the consistency of the batter and add water if needed. Heat a tawa. Pour the batter on the hot tawa and spread it out into dosas. Add a teaspoon of oil. After a minute turn it and cook on the other side. Serve hot with a chutney of your choice/Sambhar.

Ingredients:

All Purpose Flour (Maida) - 1 Cup
Besan or Channa Flour - 1 Cup
Rice Flour - 1/2 Cup
Sour Curd - 2 Cups
Cumin Seeds- 1/2 tsp
Onion - 1 large
Green Chilies - 2-3
Coriander leaves - few
Salt - to taste

Preparation:

Sieve all the flour together with salt and add mix the curd. Add enough water to bring it to dosa consistency. Heat oil in a pan and add cumin seeds, finely chopped onions, green chilies and coriander leaves. Mix with dosa batter. Start making dosas immediately. Cook slowly on both sides. Serve with coriander or coconut chutney.

Ingredients:

Rava / Suji- 2 Cups
Rice Flour - 1 Cup
Sour Curd/buttermilk - 2 Cups
Grated Ginger - 1tsp
Cumin Seeds- 1/2 tsp
Green Chilies - 2-3
Coriander leaves - few
Salt - to taste
Oil

Preparation:

Season cumin seeds. Add grated ginger, onion, green chilies and finely chopped coriander leaves. Saute for a while. Blend all the ingredients together to a thin batter with the seasoning. Make thin and crispy dosas and serve hot with coconut chutney. The batter should be very thin and this should be cooked on medium heat only on one side to get crispy dosas.

Ingredients:

Same as Rava Dosa
Onion - 1 Large

Preparation:

Make batter same as rava dosa, except while seasoning add a finely chopped large onion.

Ingredients:

Idli Rice - 2 cups
Urad Dal - 1/2 Cup
Coconut - 1 Large
Steamed Rice - 1 Cup
Salt to taste

Preparation:

Soak the rice overnight or for a minimum of 6 hours. Soak urad dal for about an hour. Extract milk from the coconut and keep aside. Grind urad dal and rice together by adding coconut milk. When they are half done, add steamed rice and grind everything to a fine batter. Allow to ferment overnight. Make thick dosas. Cook the dosas by closing them with a lid and cook them only on one side. Serve hot with coconut/onion chutney.

Ingredients:

Dosa Batter ( Refer Plain Dosa)

For Masala:

Potatoes - 3
Onion - 1 large
Tomato - 1
Green chilies - 3
Chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - few
Salt to taste
Oil

Preparation:

Boil potatoes. Peel and mash them. Heat oil in a pan. Sauté finely chopped onions and green chilies. Add finely diced tomatoes sauté for a while. Add turmeric , chili powder and salt to taste. Add potatoes and mix well. Add coriander leaves. Spread dosa batter on a hot tawa. When it is cooked on one side, place a ladle of masala in the center of the dosa and spread out. Fold the dosa and take it out. Serve hot with coconut chutney and sambhar.

Ingredients:

Rice - 2 Cups
Urad Dal - 1/2 Cup
Moong Dal - 1/2 Cup
Channa Dal - 1/2 Cup
Toor Dal - 1/2 Cup
Red Chilies - 6
Cumin Seeds - 1/2 tsp
Coriander leaves - few
Salt to taste
Oil

Preparation:

Soak rice and the dals together for about 4 hours. Grind them with red chilies. Make a coarse batter. Add cumin seeds, coriander leaves and salt. Make dosas on a hot tawa. Cook slowly on both sides. Serve crisp adai's with coconut chutney and butter.