Kuzhi Paniyaram

Recipe & Image Courtesy: Farhana (My sis)
Ingredients

Dosha/Idli batter: 3 cups

Onion: 1 chopped

Sliced green chillies: 2

Ginger chopped: 1tsp

Asafoetida: a pinch

Curry leaves chopped: few
Salt: needed

Oil :2-3tbsp

Method Of Preparation

Add all the ingredients to dosha batter except oil. Mix well.

Heat paniyaram chatti and 2-3drops oil in each hole; add batter to each hole until it is 3/4^th full. Let it get cooked until bottom is browned and crisp.
Turnover and cook the other side. Make sure that the flame is between low n medium.

Once it is browned, cooked and turns crisp take out and drain in a kitchen tissue.

Serve hot with chutney.

Dosha Pizza/ Chicken Dosha

Recipe Source: Food Path (TV Show)

Ingredients
Dosha batter: 1 ¼ cups

Onion: 2

Tomato: 1

Ginger: 2” piece

Green Chilli: 1

Chilli powder: ¼ tsp

Pepper powder: ¾ tsp

Turmeric powder: 1 pinch

Coriander powder: ¾ tsp

Garam Masala: ¾ tsp

Salt: needed

Chicken (boneless): 250gms

Capsicum & carrot chopped: ½ cup (optional)

Coriander leaves: ½ bunch

Oil: 3tbsp

Egg: 1

Method Of Preparation

Chop the chicken breast piece into small pieces and wash and drain.

Heat oil in a pan and add finely chopped onion. When it turns translucent add grated ginger and chilli. Saute for a while and add coriander powder, chilli powder, turmeric powder, garam masala and pepper powder.

Stir and add chopped tomato. Saute till tomato mashes up well. Then add the chicken pieces to it and give it a stir. (Don’t add water, chicken will ooze water.) Close with a lid and put low flame.

When the chicken is cooked add in capsicum and carrot. Stir and put in low flame for 2-3 minutes.

Then add in chopped coriander leaves and switch off the flame.

Take a wide pan. Put on flame and when it is heated pour the dosha batter on to it and lightly spread. Wait for the bubbles to appear on all over the dosha and spread the prepared chicken all over the dosha and pour/spread the beaten egg over the masala with a spoon. Close with a lid and put in very low flame to about 15-20 minutes or till you get it cooked.

Masala Dosha

Ingredients

Dosha Batter: as needed

Potato: 3

Onion: 1 big

Turmeric Powder: ½ tsp

Salt: needed

Ginger-garlic paste: 1tsp

Tempering

Oil: 2tbsp

Mustard seeds: ¼ tsp

Urad daal/uzhunnu: ¼ tsp

Toor daal/parippu: ¼ tsp

Dry Red Chilli: 4

Curry leaves: few

Method Of Preparation

In a pan add peeled, washed and cut potato, onion, turmeric powder, salt and ginger-garlic paste. Add some water and keep on flame. Close with a lid and lower the flame when it boils.

Switch off the flame when potato is cooked and water is evaporated.

Heat oil in a pan splutter mustard seeds, urad dhal, toor dhal, then add dry red chilli and curry leaves. Add this to the prepared potato. Stir well.

Heat a non-stick tawa, add a ladleful dosha batter, spread with the back of the ladle to a thin dosha, low the flame and take out when dosha is done and crispy.

Add the potato mix in the middle and fold as per your desire.

Serve hot.

Note: Here every one like well cooked potato mix in Dosha, so I cooked it well. You can do as per your desire. You can add green chilli or chilli powder to the potato if you like the mix spicy.

Kheema Dosha

Ingredients

Dosha Batter: needed

Kheema/minced chicken: 300gms

Onion: 2

Ginger chopped: 1tbsp

Garlic chopped: 1tsp

Tomato: 1 small

Chilli powder: 1tsp

Meat masala: 1tbsp

Coriander leaves chopped: few

Salt: needed

Oil: 3tbsp

Method Of Preparation

Heat oil in a pan, add chopped ginger and garlic, sauté for a while and add chopped onion,

When onion turns slight brownish add in chilli powder and meat masala. Sauté and add tomato.

When tomato gets cooked,add washed and drained kheema.

Add in salt and stir.

Close with a lid and stir occasionally.

When kheema is done switch off the flame.

Heat a non stick tawa, add a ladle full dosha batter and spread thin to a round shape.

Put in low flame, and take out when dosha is cooked.

Add kheema in the middle and fold dosha,.

Serve hot.

Cilantro Dosha

I made this with the left over Dosha batter as evening snack. It was really a great flavorful dosha. So here goes the recipe.

Ingredients

Dosha Batter: 2 ½ cups

Coriander leaves: ½ bunch

Garlic: 2 cloves

Green Chilli: 2
Shallots: 5

Curry leaves: 1 hand full

Salt: needed

Method of Preparation

Grind coriander leaves, garlic, shallots, green chilli and curry leaves to a smooth paste.

Add this to the dosha batter and add salt.

Stir well.

Heat a nonstick pan, pour a ladle full batter and spread with the back of ladle to a round shape.

Close with a lid and take out when done.

Serve hot with coconut chutney.

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Mysore Dosha

Ingredients

Dosha Batter: 3 cups

Red Chutney/Chammanthi: needed

Butter: as needed

Method of Preparation

Heat a non stick pan, take a ladle full batter and spread into a thin dosha.

Spread a little butter on top of dosha and add 2tsp chutney on to the dosha and spread evenly.

When the dosha becomes crisp take out from the pan and fold.

Serve hot with green peas masala or potato masala…

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Egg Stuffed Gothamb Dosha

Ingredients

Wheat Flour/ Atta: 1 cup

Water: needed

Salt: needed

Egg: 3

Onion: 1 big

Chilli: 2

Tomato: 1
Curry leaves chopped: 2tbsp

Coriander leaves chopped: 2tbsp

Salt: needed

Oil: needed

Method of Preparation

In a bowl add wheat flour and add salt and make a batter by adding water. The consistency of dosha batter.

In another bowl add egg, chopped onion, tomato, green chilli, curry leaves and coriander leaves. Add in salt and stir well.

Heat a non stick pan, add a ladle wheat batter and spread thinly in round shape.

After 1 minute take 2tbsp of egg mix and spread on top of the dosha. Keep in low flame.

After 1 minute fold the dosha from four sides as shown and drizzle oil on the pan

Turn over the dosha, drizzle oil in between if needed and take out when it is done and get it crispy.

Seve hot

Tips: keep in low flame so as to get the egg cooked well inside. The batter should be somewhat thin so that you can make thin dosha. Serve it hot.

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