Ingredients
rawa 500g
rice 500g
salt to taste
cumin seeds 1 tsp
curry leaves
onion 1 huge
green chilies 2nos
sunflower oil

Method
Mix rawa and rice and grind finely in the machine.
Whenever dosa is required, mix 2 cups of rawa rice mixture.
Add 1 table spoon of cumin seeds, small salt and water (note: water is added such that a liquid mixture is formed so as to make dosa).
Coarsely grind onion, green chilies and add to the batter.
Finely added curry leaves and make dosa in the pan with sunflower oil.
Keep in the pan till it gets roasted.

Ingredients
1 egg per dosa
1/2 cup urad dal
1/2 cup parboiled rice
salt as per taste
black pepper powder as per taste
oil

Method
Wash and Soak urad dal and rice for 3 hours .Grind in to thin paste .Cover and keep aside for 8-10 hours to ferment
Add salt to taste and mix it well .Heat the dosa griddle .Spread the dosa of the 1 huge spoon batter
Break one egg on the dosa .Spread a small .Sprinkle salt and pepper powder .Spread 1 tsp oil around the dosa Cook till golden brown .Remove and serve with coconut chutney .Repeat the process from
point 6 for the rest of the batter

Ingredients
Gram Flour(besan) 2tbsp.
Sooji (cream of wheat) 1 cup
Finely cut tomato, onion, green chili, bell peppers, shredded carrot.(half cup)
Yogurt 2 tbsp.
Water (half cup)
Spices:
salt, powdered red chili, black pepper.

Method
Take a pot, mix gram flour, sooji, finely cut vegetables and spices in it.
Add yogurt and water in the mixture and mix it well. (mixture should be dilute like pancake mix).
Take a non-stick skillet and place some oil on it. Now place a spoon full of mix on the skillet and spread it round.
Fry it until it becomes brown from the down side. Turn it with the spatula and make it brown from other side. Now serve this with tomato ketchup or chutney of your choice.
Note:
You can also serve this with the sambhar and coconut chutney.

Ingredients
soyabean-soaked in water for 8 hours,
followed by sprouting which increases their vitamin e content.
ginger
salt
chilies
rice flour-1-2 tsp, to increase the spreadability, optional.

Method
Grind the soyabeans in a grinder, with ginger, salt and chilies to taste.
Add water till the consistency is of idli-atta.
Heat the coated pan. Pour soya mixture on the hot pan, about 2 large spoonful. Spread with a spoon. Cover. Cook for 2 min, on medium heat.
Invert and cook other side, without cover.
Your soya dosa is ready!
Additions:
Adding Onions, Tomatoes, Grated Carrots, Grated Radish, Cumin seeds make the dosa more tasty. Oil can be sprayed on pan while cooking, but is not a must.

Ingredients
1 cup chana dhal
1 cup tuvar dhal
1/4 cup urad dhal
1/4 cup moong dhal
1/4 cup rice
2 green chili
4 red chili (dry)
1″ piece finely cut ginger
a pinch or two hing
salt to taste
1/2 cup (finely cut) onion
1/2 cup (finely cut) coriander
10-12 curry leaves
1/4 cup grated coconut
oil for frying dosa

Method
Soak the dhals together &rice separately for 1 hour. Grind the rice, chilies, curry leaves & ginger together Then add the dhals &grind .The mixture should be a thick & smooth dosa batter. Pour in a vessel &then add hing,salt,onion,coriander & coconut. Mix well.
Heat a tava or pan & pour laladle ful of batter & spread in a circular motion. Spread a spoon of oil around the dosa turn & cook both sides till well done or crisp (in low flame).
Serve plain or with any sweet/spicy chutney.
A Tips:
To avoid sticking of the dosa (of any kind) add a few drops of oil to the hot pan, then sprinkle salt & rub well with the cut potion of an onion. Dust the pan free of any traces of salt. Now make dosas.

Ingredients
nachini flour 3 cup
urad dal 1 cup
salt to taste
onion 1 (optional)

Method
Soak the Nachini for 2 to 3 hours. Drain the water. Dry it thoroughly. Dry grind the Nachini to fine flour. Keep it aside.
Soak the urad dal in water for sometime. Grind the urad dal in to a fine paste. Mix the urad dal flour with 3 cups nachini flour, salt. Keep it aside for fermenting.
Cut onion into small pieces. Heat a kadai. Place some oil. Place the onion, fry until it is transparent. Mix it to the dosa batter.
Make dosas as usual. Serve with Sambhar, Chutney.

Ingredients
3/4 cup rice flour (chawal ka atta)
1/4 cup urad dal (split black lentils) flour
1/4 cup soya flour
1 teaspoon fruit salt
salt to taste
other Ingredients
1 teaspoon oil for cooking

Method
Mix together the rice flour, urad dal flour, soya flour and salt with approx. 1 cup of water to make a thin batter.
Keep aside for 30 minutes.
When ready to make the dosas, sprinkle the fruit salt on the batter and mix gently.
Heat a non-stick pan and grease it lightly with oil.
When hot, pour one quarter of the batter on the pan and spread it using a circular motion to make a thin dosa and cook on one side and pour a small oil along the edges while cooking. When crispy, fold over.
Repeat with the remaining batter to make 3 more dosas.
Serve hot with low calorie green chutney.

Ingredients
1 cup rava (sooji)
1 cup maida (all purpose flour will do)
1 cup rice flour
1 tbsp oil
11/2 tsp mustard seeds
1 tsp cumin seeds(jeera)
onion- 1 medium sized ( optional..can change quantity as per liking)
1 tsp ginger juliennes
2-3 green chilies
2 tbsp coriander leaves , finely chopped
2 tbsp sour curd (optional)
few curry leaves
salt (1 flat tsp full), varies as per taste.

Method
Mix Rava, Maida and Rice flour with water without forming lumps. The consistency should be that of a dosa batter. While mixing with hand, also add salt .
If it becomes sticky, add small more rice flour. For softness, sour curd can be added. (Not Required though)
Add cut onions, coriander leaves, ginger and green chilies to the mixture .
In a small non stick pan, add oil, mustard seeds. When it splutters, further add cumin seeds and curry leaves.
Pour this into the dosa mixture. Mixture should be soaked for 1/2 hr before making dosas.

Ingredients
for batter – for 3 dosas
all purpose flour – 1 cup
semolina ( suzi ) – 1/2 cup
red chili powder – pinch of
salt – to taste
veg oil – 1 tbs
For filling :
potato – 1 huge ( boiled & cut into pieces)
onions – 1 no.( chopped)
curry leaves – 4-5 nos.
mustard seeds – pinch of
green chilies – 2-3 nos. ( according to taste )
turmeric powder – pinch of
salt – to taste
veg oil – 2 tbs.

Method
First you make filling for Dosa . Add oil in frying pan , make it hot then add mustard seed in it, when it splutter add curry eaves first then chopped onions, green chilies, potato, turmeric powder and salt . Fry for2-3 min.
Then add 1/2 cup of water and boil for 2-3 min. Keep aside this masala curry . Mix all Ingredients of batter add water to make a medium viscosity. ( After making this batter you can store it for 3-4 days in fridge)
Add oil in hot frying pan, add batter on it, spread over on frying pan in low flame . After 2 min. place masala curry on the middle of dosa in horizontally. Fold dosa from two sides .Fry dosa on both sides, add small oil ( If necessary ) .
Serve hot with coconut chutney or without chutney .

Ingredients
rava (fine one and not upma rava) – 2 cups
rice flour – 1/2 cup
maida – 1 table spoon
sour curd – 1 cup
methi leaves, finally chopped – 1 cup
onion, finely chopped – 1/2 cup
green chilies, finely chopped – 4
coconut, grated – 2 table spoon
jeera – 1 teaspoon
asafoetida – 1 pinch
salt – as per taste

Method
In a bowl mix rava, rice flour, maida and curd.
Add the jeera, asafoetida, chopped onions, methi leaves, green chilies and grated coconut.
Add some water so that the batter is thick and of dosa consistency.
Add salt according to the taste. Keep it for 30-40 minutes.
On a medium flame heat a non stick tawa with few drops of oil. Pour 2 table spoon of batter and spread it a small. When the dosa becomes crisp and red, turn it and cook the other side for few seconds.
Serve hot with Coconut Chutney and Butter/Ghee. This dosa tastes very excellent.