Net Masala Dosa

 

           Check out these yummy Net Masala Dosas, prepared in a unique net shape and stuffed with some potato curry. They are a real visual treat and very appetizing too. They are both healthy and nutritious. Enjoy them for breakfast, snack, lunch or dinner. Choice is yours. 

          There is a very easy way of preparing them. A squeezer bottle does the job. Cook these Net Masala Dosas on both sides as you do to your regular Dosa however, a wee bit gently or your new innovative creation will come apart. Enjoy these unique dosas with coconut chutney, sambar and a sprinkle of some idli podi.

           

            It is a new way to serve your very own Dosa in a creative way - Net Masala Dosa is not only easy to prepare but is also appealing to the eyes. 

            You can let your imaginations run wild and create your own design on the tawa. So check out the step by step pictorial recipe to prepare this yummy breakfast.

Net Dosa - 

• 2-3 cups Dosa / Idli batter or as required
• oil for shallow frying
• squeezer bottle
• sambar and chutney to serve

Potato Curry - 

• 2-3 potatoes
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. sambar powder
• 1 tsp. roasted coriander powder
• 1 tsp. red chili powder 
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

           Pour the dosa batter into a squeezer bottle through a funnel if needed.

          Heat a hot non-stick tawa / griddle and add few drops of oil. Sprinkle some water over it. After it sizzles off,  wipe it clean with a tissue paper.

          Reduce the flame and gently squeeze the bottle over the tawa and create a net pattern.

          Drizzle some oil over and it around the edges. Let it cook on one side before carefully flipping it over. Cook the other side too for a few seconds.

          Transfer to a plate carefully. Make similar net dosas with the remaining batter.

          Place a little of the potato curry lengthwise and gently fold it. Serve them hot with coconut chutney and sambar. 

Potato Curry - 

           Heat oil in a pan and temper with mustard seeds. 

         After it stops crackling, add the curry leaves, onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add all the dry spices and give it a stir. 

         Then add the mashed potatoes and continue to cook for 2-3 minutes. 

          When done, add lime juice and coriander leaves. 

                Boil the potatoes & mash them coarsely.

                  Heat oil in a pan && temper with mustard seeds.

After it stops crackling, add the curry leaves, onion, ginger, garlic & green chilies. Sauté till light brown. 

                 Add all the dry spices and give it a stir. 

          Then add the mashed potatoes & cook for 2-3 minutes. 

              When done, add lime juice and coriander leaves. 

Reduce the flame & gently squeeze the bottle over the tawa & create a net pattern. Drizzle some oil over it & around the edges. Let it cook on one side before carefully flipping it over. 

                    Cook the other side too for a few seconds.

Transfer to a plate carefully. Place a little of the potato curry lengthwise.

                   Gently fold it. 

                   Serve them hot with coconut chutney and sambar. 

Sabudana Millet Dosa

 

            Dosas are shallow fried South Indian breakfast. They are very nutritious, wholesome and a perfect meal in itself. It is prepared from fermented rice-lentil mix. However, give it a healthy twist by substituting white rice with any type of millets. 

           So start your day with some yummy Sabudana Millet dosa, accompanied with any chutney of your choice or pickles. Millets are both diabetic and heart friendly. It is a great substitute to normal white rice and has a lot of health benefits and antioxidants.  

           Do try this amazing and wholesome dosa and introduce something new to your family. Besides breakfast, they can also be served for brunch, lunch / dinner or packed for a lunch box meal. So check out a quick step by step pictorial recipe to prepare this comfort meal. 

• 1/2 cup sabudana / sago
• 1 cup Foxtail millet
• 1/4 cup yoghurt
• 2 green chilies
• 1" ginger
• 1 tsp. cumin seeds
• salt to taste
• oil as needed to shallow fry

          Wash the sabudana and the millet separately. Soak in sufficient water overnight.  

         Drain and blend into a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and mix well.

            To make the dosas, heat a tawa / griddle. Drizzle some oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.

          Pour a ladleful of the batter and spread in a circular motion with the back of the ladle. 

          Drizzle some oil around the edges and over it. Fry on a low flame till one side turns light brown. There is no need to cook the other side. 

          Make similar dosas with the remaining batter. Each time you make a dosa, rub a cut onion on the tawa for easy removal of the dosa. Serve them hot with sambar and coconut chutney.

       Wash sabudana & millet separately. Soak in sufficient water overnight.

Drain & blend to a smooth paste by adding required quantity of water. The batter should be of pouring consistency. 

                        Add salt to taste and mix well.

Heat a tawa. Drizzle some oil & spread around. Then sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating. Pour a ladleful of the batter & spread in a circular motion with the back of the ladle. Drizzle some oil around the edges & over it. Fry on a low flame till one side turns light brown.

               Serve them hot with sambar and coconut chutney.

Foxtail Millet Bun Dosa

 

          Bun Dosas are soft and spongy. It is shaped like a bun, hence the name. They are generally prepared in a tadka pan. However, it can also be prepared in a small wok pan or an appe pan. 

          In this recipe, I substituted rice for Foxtail millet. A tempering of mustard seeds, urad dal, asafoetida, onion, ginger, curry leaves and green chilies was added to the batter. 

          Do try this amazing and wholesome Millet Bun Dosa, accompanied with coconut chutney for a comforting breakfast / meal. So check out the step by step pictorial recipe to prepare this healthy and wholesome breakfast.

            Besides Foxtail Millet, you can also use any other variety of your choice, like proso, kodo, little, barnyard, etc. Any type of millet, in general, is a wonder grain that is both diabetic and heart friendly.

            Millets are a great substitute to rice as they have a lot of health benefits and antioxidants. So do give this recipe a try and introduce something new to your family and loved ones. 

 

• 1/2 cup foxtail millet
• 1/4 cup urad dal
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves, chopped
• 1-2 green chilies, chopped
• 1/2" ginger, chopped
• 1 onion, chopped
• 1/4 cup coriander leaves, chopped
• salt to taste
• 1 tsp. eno fruit salt
• oil to fry the bun dosa

          Wash the millet and urad dal. Rinse well and soak overnight or for a minimum of 5 hours.

          Then grind into a smooth paste along with required quantity of water. The batter should be of pouring consistency.

          Heat 1 tbsp. oil and temper with cumin seeds, mustard seeds and asafoetida. Allow it to splutter.

          Add the chopped onion, curry leaves, ginger and green chilies. Sauté till it turns translucent. 

          Add the chopped coriander leaves and give it a mix. Switch off the flame and pour this tempering over the prepared batter along with salt to taste. Mix well. 

          Just before preparing the bun dosa, add the eno fruit salt and mix. 

          Heat 2 tsp. oil in a tadka pan and pour a ladleful of the batter in it. Cook till one side turns golden brown. Then flip it over and fry the other side till perfectly done.

          Transfer it to a serving plate. Prepare similar Bun Dosas with the remaining batter and serve them hot with coconut chutney for a wholesome breakfast.

Note - 

1.  The same batter can be made into uttapam and paniyaram (appe).

4.  These Bun Dosas can be served for breakfast, brunch, lunch, dinner, snack or as a lunch box meal. In fact, one can have them anytime of the day. 

                Wash the millet & urad dal. Rinse well & soak overnight.

       Grind into a smooth paste along with required quantity of water. 

   Heat 1 tbsp. oil & temper with cumin seeds, mustard seeds & asafoetida. 

Add the chopped onion, curry leaves, ginger & green chilies. Sauté till it turns translucent. 

                      Add the chopped coriander leaves & give it a mix. 

       Pour this tempering over the prepared batter along with salt to taste. 

                       Mix well. 

        Just before preparing the bun dosa, add the eno fruit salt & mix. 

Heat 2 tsp. oil in a tadka pan & pour a ladleful of the batter in it. Cook till one side turns golden brown. 

                  Flip it over & fry the other side till perfectly done.

        Serve them hot with coconut chutney for a wholesome breakfast.

Millet Pesarattu Dosa

 

          Pesarattu Dosa is a very popular and a traditional Andhra breakfast. Nutritious and healthy, they are pancakes made of whole moong dal (green gram) and rice. At times it is stuffed with upma (semolina porridge). It is relished with coconut chutney and sambar. Upma and Pesarattu are in fact two different breakfast recipes, which is combined together and served.

           However, in this recipe, I gave a slight twist by replacing rice with Foxtail Millet. You may make use of any other millet of your choice. This millet is a good source of protein and iron.

           So this dish is a diabetic friendly recipe that can be had guilt free. Besides breakfast, it can also be served for lunch, dinner or as a lunch box meal. 

           So check out the step by step pictorial recipe to prepare this protein and fibre rich breakfast recipe.

• 1/2 cup whole green gram lentil (whole moong dal)
• 1/2 cup foxtail millet / any other millet 
• 1/2 tsp. fenugreek seeds
• 1-2 sprig curry leaves
• 2-3 green chilies
• 1" ginger
• 1 tsp. cumin seeds
• salt to taste
• oil as needed to prepare the dosa

          Wash the lentil, millet and fenugreek seeds 2-3 times and soak it overnight. 

          Blend along with all the above mentioned ingredients (except oil) and required quantity of water into a smooth batter of dropping consistency. 

          This recipe is an instant version. However, You can also make dosa with fermentation. 

          Heat a tawa and smear it with some oil. Sprinkle some water and wipe it out with a tissue. Then pour a ladle of the prepared batter into a circular motion. 

          Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and cook the other side too. 

          Serve hot with coconut chutney and sambar for a healthy breakfast. 

                        Take 1 cup whole moong dal, 1/2 cup millet & 1/2 tsp. fenugreek seeds. 

                                  Wash them 2-3 times and soak it overnight. 

                                  Blend along with all the mentioned ingredients (except oil).

                   Add required quantity of water to make a batter of dropping consistency. 

                       Heat a tawa & smear it with some oil. Sprinkle some water & wipe it 

                       out with a tissue. Then pour a ladle of the batter into a circular motion. 

                       Flip it over & cook the other side too. 

                         Serve hot with coconut chutney and sambar for a healthy breakfast.