Crispy, fragrant dosas can be made from umpteen kinds of batters. Some quicker. Some more nutritious. Some far tastier.
This dosa is small, but thick as an uttapam. It finds its origin iin the city of Davanagere in Karnataka. The super soft texture comes from the generous amount of loni or fresh white butter dabbed on it. Benne dosas are traditionally served with potato sabzi and chutney, but they also taste divine with gravy-based dishes.
Please find the recipe here: Benne Dosa
Instead of rice, foxtail millets or kodu are used for this mildly fermented batter along with urad or white gram. You can make it instantly too, without fermenting, advises Bethica Das about her recipe for the ghee-fried lentil delight.
Please find the recipe here: Foxtail Millet Dosa
Lentil dosa or Adai Dosa, as it is popularly known in certain parts of India, is a non-fermented dosa comprising a blend of lentils, rice and fenugreek seeds. Preeti Alam shares a step-by-step process for creating your own delicious adai wonders.
Please find the recipe here: Adai Dosa
Neer Dosa, which translates to 'water dosa', is a traditional Mangalorean dosai. The delicate, lacy dosa is made with a thin batter of rice, water, and minimal spices. Chef Devdas Alva's recipe brings out the authentic flavours of the coastal specialty, used to mop up fish curries.
Please find the recipe here: Neer Dosa
Sangita Agrawal's low-calorie, gluten-free vrat ka dosa has barnyard millets or samak and sabudana (sago) and tastes wonderful.
Please find the recipe here: Falahari Masala Dosa
Sahana Shivprasad Shetty prefers creating her dosas from millets because they have help tackle obesity, diabetes and high cholesterol, she says.
Please find the recipe here: Ragi Dal Dosa
Shilpa Bharatan Iyer's idea is simple. Put in as many kinds of flours that are easily available to make a batter. Shallow fry on a griddle to get hot and filling dosas fast.
Please find the recipe here: Ready Mix Dosa
Charu offers another instant and tasty breakfast dish which is prepared with bread slices, semolina, curd, rice flour and spices and mildly tempered spices.
Please find the recipe here: Bread Dosa