Dosas for all seasons

Neeru dosa

Ingredients:

1. 2 cups of raw rice (soaked over night)
2. ½ of a raw coconut
3. Salt to taste

Method:
Mix the three ingredients with a glass of water and grind them to a smooth, fine paste. The batter needs to be watery. Heat a tawa and add some oil, then spread a ladle of the batter on it. The batter will splatter, so be careful. The dosa needs to be cooked on one side. After the side facing the pan becomes brown, you can slowly pick it up with a spatula. Serve hot with a spicy coconut chutney.

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Jowar ka dosa (By Nagalakshmi, Food blogger: cookingwithme.com)

Ingredients:

• 2½ cups of sorghum (jowar)
• ½ cup of idli rice or raw rice
• 1 cup of whole urad dal

Method
Soak the jowar and rice together overnight or at least for seven-eight hours. Soak the urad dal separately for at least three hours. Grind the urad dal first using adequate water. Transfer the ground urad dal batter to a large container. Now grind the soaked jowar-rice mixture. This will take a while so keep checking, scraping down the sides, and adding water as required. Don’t add too much water, just enough to keep the grinder moving. It will not turn out smooth like regular dosa batter so don’t fret. Once done, add to the urad dal batter. You will see specks of brown in the batter from the jowar. Add salt, mix well, and set aside for another seven-eight hours for fermenting. Once fermented, gently mix and add water, if required, to make dosa batter of pouring consistency.
Heat a tawa, add a little oil and add the batter and prepare the dosa.

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Erra karam dosa (By Siri, food blogger cookingwithsiri.com)

Ingredients

• Regular dosa batter
• Few tbsp of oil
• For red chilli powder
• 2 onions, roughly chopped
• ½ tsp red chilli powder
• ¼ tsp salt
• 1 pod of garlic

For dal powder

• ½ cup split roasted chickpeas
• A pinch of salt

Method:
Red chilli powder: Grind all the ingredients (chopped onions, red chilli powder, salt and garlic) into a smooth paste. Add few tbsp of water if desired.
Dal powder: Grind the roasted chickpeas with salt into a fine powder.

Preparing the dosas
Heat a tawa (preferably non-stick). Pour a ladle of dosa batter and spread into a thin circle. Top with few drops of oil on the sides. Spread the red chilli chutney and then sprinkle some dal powder. Once the base is crispy brown, fold into half and cook on each side for a few seconds. Repeat the process with the remaining batter. Serve as it is or with any chutney.