World Dosa Day Recipes

Ragi Dosa With Grated Carrot by Chef Chinna Karuppan, Master Chef South Indian at CUR8, Four Seasons Hotel Bengaluru

Ingredients

• 1 cup ragi flour (finger millet flour)
• ½ cup rice flour
• ½ buttermilk
• 1 small onion, very finely chopped
• 1 green chilli, finely chopped
• 1 tsp cumin seeds
• 1 tbsp flaxseeds
• Few curry leaves, chopped
• Salt to taste
• Water as required
• Oil for cooking
• Secret ingredient

Method

1. In a bowl, mix ragi flour, rice flour, curd, and salt. Add water gradually to make a thin, flowing batter (slightly thinner than regular dosa batter).
2. Stir in onion, green chilli, cumin, curry leaves,  flaxseeds and carrot.  Let the batter rest for 15–20 minutes. There is no fermentation required for this.
3. Heat a tawa well and pour a ladle of batter and spread gently. Drizzle oil around edges.
4. Cook on medium flame until crisp; flip if needed.

Benne Dosa Recipe by Executive Chef, Saurav Choudhuri, Novotel Visakhapatnam Varun Beach

Yield 40 pieces

Ingredients

Cooking Equipment

• Wet grinder or high-power blender
• Large mixing bowls
• Ladle and flat spatula
• Cast-iron dosa tawa (griddle) or non-stick pan
• Measuring cups and spoons
• Airtight container for fermentation

Cooking Oil Traditionally Used

1. Butter (benne) is the hallmark of this dish.
2. Ghee may be used as an alternative, but butter is traditional for authentic flavor.

Method

1. Soaking

• Wash and soak raw rice, urad dal, poha, and methi seeds separately for 4–6 hours.

1. Grinding

• Grind urad dal until fluffy.
• Grind rice, poha, and methi seeds into a smooth batter.
• Mix both batters together, add salt, and adjust consistency with water (should be pourable but not watery).

1. Fermentation

• Cover and ferment overnight (8–12 hours) in a warm place until the batter rises and turns slightly airy.

1. Cooking Dosa

• Heat a cast-iron tawa.
• Pour a ladleful of batter and spread into a thin circle.
• Add a generous dollop of butter around the edges and on top.
• Cook until golden brown and crisp.
• Fold and serve hot.

Serving Suggestions

• Traditionally served with chutney (coconut chutney, groundnut chutney) and sambar.
• A pat of butter on top enhances authenticity.

Jackfruit Seed Dosa (Halasinabee Dose) By Chef Ajit Tiwari, Executive Chef, Holiday Inn Bengaluru Racecourse.

A traditional Malnad / coastal Karnataka dosa made using boiled jackfruit seeds. Nutty, earthy flavour and excellent fibre content

Ingredients (Makes approx. 12–14 dosas)

1. Raw rice 300 g
2. Urad dal (whole or split) 80 g
3. Boiled jackfruit seeds (peeled) 150 g
4. Methi seeds 5 g
5. Fresh grated coconut (optional, traditional touch) 40 g
6. Salt to taste)
7. Water   As required (~600–700 ml for grinding)
8. Oil / ghee for roasting   5–8 g per dosa

Method

Prep the Jackfruit Seeds

• Wash seeds thoroughly.
• Pressure cook with water for 3 whistles (approx. 12–15 minutes).
• Cool, peel off the white outer skin and brown inner layer.
• Roughly chop before grinding.

Soaking

• Wash rice and soak with methi seeds for 4–5 hours.
• Soak urad dal separately for 4 hours.

Grinding

• Grind urad dal first to a smooth, fluffy batter.
• Grind rice with boiled jackfruit seeds and coconut to a slightly coarse texture.
• Combine both batters.
• Add salt and mix well.
• Adjust consistency , batter should be slightly thicker than regular dosa batter.

Fermentation

1. Ferment 8–10 hours (overnight at 28–30°C).
2. Batter will rise and develop mild sour aroma.

Cooking Method

• Heat cast iron tawa. Pour one ladle (approx. 120 g batter).
• Spread slightly thick (not paper thin). Drizzle oil/ghee around edges.
• Cook on medium flame until golden and crisp.
• Flip optionally (traditional version cooked single side only).

Serve hot with Coconut chutney (fresh & slightly coarse)

Avakaya Dosa Recipe by Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun

Ingredients

1. 250 grams of regular dosa batter
2. 45 grams Avakaya pickle (mango pieces slightly mashed without shell)
3. 10 ml pickle oil (from the jar, for enhancing flavour)
4. 20 grams onion, finely chopped
5. 10 grams fresh coriander leaves, chopped
6. Ghee as required

Method of Preparation

• Heat a dosa tawa or flat griddle on medium heat. Ensure the surface is hot before pouring the batter.
• Stir the dosa batter well. Pour one ladleful onto the centre of the tawa and spread it in a circular motion to form a thin dosa.
• Drizzle a small amount of butter or ghee around the edges and on top of the dosa.
• When the surface begins to cook and the edges start lifting slightly, spread a thin layer of mashed Avakaya pickle evenly over the dosa. Add a little pickle oil for enhanced flavour if desired.
• Sprinkle chopped onion, green chillies, and coriander leaves evenly over the top, if using.
• Cook on a medium flame until the base becomes crisp and golden brown.
• Fold the dosa in half or roll it. Remove from the tawa and serve hot.
• Serve immediately with coconut chutney (not too spicy) to balance the spice.