Toor Dhaal Dosa

Ingredients:
Note : Overnight soaking and fermentation process needed for this.

List 1 - For Dosa
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1. Raw Rice (Ponni Raw Rice Or Sona Masoori Rice)  - 2 Cup
2. Toor Dhaal - 1 Cup

Soak List1 in a container overnight (make sure you pour water enough to cover the whole rice and little above the rice).

List 2 - Grinding
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1. Red Chillies - 6 Nos
2. Tamarind - 1 Pinch
3. Salt - Per Taste
4. Dessicated Coconut - 1 Handfull
5. Black Pepper - 5 To 10 Nos.

List 3 - Seasoning
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1. Oil - 4 tbsp
2. Mustard Seeds - 2 tsp
3. Asafoetida - a pinch
5. Curry Leaves - Some

Dosa Procedure:
===============
1. Add List1 & List2 in a wet grinding mixie jar.
2. Grind until the batter is paste consistency
3. Add water little bit while grinding to make the grinding process smoother.
4. Once done, take the batter into a empty vessel and ferment overnight (for 12 Hours)
5. Add salt per your taste.
6. Ferment this batter overnight (12 Hours)
7. After 12Hrs, do Tampering procedure and add these into the batter.

Seasoning
============
1. Add oil in a pan, Heat for 2 mins until it is hot.
2. Add Mustard seeds and wait until it crackles.
3. Add Asafoetida (Hing) / Turmeric power / Curry leaves to the oil and fry for some time.
4. Transfer all these into the dhall paste.

Coconut Dosa

Ingredients:
Note : Overnight soaking and fermentation process needed for this.

List 1 - For Dosa
==================
1. Raw Rice (Ponni Raw Rice Or Sona Masoori Rice)  - 250 Grams
Soak Raw Rice in a container overnight (make sure you pour water enough to cover the whole rice and little above the rice)
2. Desicated Coconut (Frozen or Dry) - 150 Grams
3. Salt - Per your taste

List 2 - Dhaal
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1. Toor Dhaal - 100 grams
2. Salt - Per your taste
3. Coriander Leaves - Little
2. Red Chillies - 2 Nos

List 3 - Tampering
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1. Oil - 4 tbsp
2. Mustard Seeds - 2 tsp
3. Asafoetida - a pinch
4. Turmeric powder - a pinch
5. Curry Leaves - Some

Dosa Procedure:
===============
1. Add List 1 in a wet grinding mixie jar.
2. Grind until the batter is paste consistency
3. Add water little bit while grinding to make the grinding process smoother.
4. Once done, take the batter into a empty vessel and ferment overnight (for 12 Hours)
5. Add salt per your taste.
6. Make dosas on a tawa.

Dhall Procedure:
===============
1. Add List2 and enough water into pressure cooker.
2. Cook for 1 or 2 whistles, Smash the dhaal to make it to a semi paste consistency.
3. Empty this into a empty vessel.
7. Do Tampering procedure, transfer all these into the dhaal paste.
8. Add Salt per your taste.
9. Wash the coriander leaves and cut into smaller pieces and add these to the dhall.

Tampering
========
1. Add oil in a pan, Heat for 2 mins until it is hot.
2. Add Mustard seeds and wait until it crackles.
3. Add Red Chillies / Asafoetida (Hing) / Turmeric power / Curry leaves to the oil and fry for some time.

Tomato Dosa

Ingredients:
Note : Overnight soaking and fermentation process needed for this.

List 1

==========

1. Raw Rice (Ponni Raw Rice Or Sona Masoori Rice)  - 250 Grams  

Soak Raw Rice in a container 4 Hours (make sure you pour enough water to cover the whole rice and little above the rice)

List 2

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1. Tomato (Roma)  - 3 Numbers

2. Red Chillies - 6 Numbers

3.Tamarind - 1 Pinch

List 3 - To Season

==============
1. Oil - 4 tbsp
2. Mustard Seeds - 2 tsp
3. Asafoetida - a pinch
4. Turmeric powder - a pinch
5. Curry Leaves - Some

Procedure:

===============
1. Add List 1 & List 2  in a wet grinding mixie jar.
2. Grind until the batter is paste consistency
3. Add water little bit while grinding to make the grinding process smoother.
4. Once done, take the batter into a empty vessel and ferment overnight (for 12 Hours)
5. Next day before making dosa, do the seasoning procedure and add it to the batter.

Seasoning
========
1. Add oil in a pan, Heat for 2 mins until it is hot.
2. Add Mustard seeds and wait until it crackles.
3. Add Asofotida / Turmeric power / Curry leaves to the oil and fry for some time.

Additional Notes
===============
If you need more sour tasting dosa's add more tomatoes or Little more Tamarind as needed. You got to try ones or twice to get the best for you.

Pesarattu

Ingredients and method

Wash & soak in water for about 8 hours:

Whole green moong dal - 1 cup

Raw rice - 1/2 cup

Grind:

First grind:

Green chillies - 5

Cumin seeds - 1/2 tsp

Chopped Ginger - 3 tbsp

Chopped raw onion - 5 tbsp

Salt - to taste

Then add and grind to a smooth batter:

soaked dal and rice

Chop these items into very tiny pieces and set aside to sprinkle on top of dosa:

Onion

Ginger

Green chillies and

curry leaves

How to make dosa

Heat dosa pan, pour a ladle full of batter and spread it out in circular motion, sprinkle a tsp of oil and items to sprinkle on top of dosa, once the bottom is done, flip it over and add another tsp of oil and wait for a minute. Again, flip it over and put upma inside and fold it and serve with ginger chutney.