Dosa is a staple breakfast item from South India. There are more varieties of Dosas. Below are made with mixed batter of idly batter n moong dal batter .
Soak mung dal for at least 4 hours and grind it. Mix with Dosa batter in 1:1 ratio and pour dosas. Serve with chutney.
Rava Dosa: Rava Dosas are made of Sooji rava, Rice flour and All purpose flour in the ratio of 2:2:1. Take all these flours, and mix and with enough water to pour like dosa. Add crushed cumin seeds and chopped curry leaves. Soak for atleast half hour and then pour into dosas.
Minapattu: Minapattu are a kind of dosa with more urad dal batter and less rice batter compared to regular dosa.
Sponge Dosas : Sponge dosas are dosas when made with more poha in the batter, than rice.
Coconut Rava Dosa : Coconut rava dosa are made with rava dosa and shredded coconut is sprinkled on top of the dosa, when almost done.
Oinion Dosa: Chop onions and saute with oil. Put some sliced chilli also. After poring dosa, sprinkle this mixture on top and cook like normal.
Masala Dosa: Make a mix of potato masala and cook it little soft. After pouring dosa , put this mixture on top and cook it further.
Onion Rava Dosa: After pouring rava dosa, sprinkle cooked onion mixture on top and cook until done. This is my grandma's favorite and she orders this whenever she goes to restaurant.
Pesarattu - easy version: Soak mung dal for 4 hours. Then grind with salt, green chilli, and cilantro leaves and water to pour like dosa. The batter should be thicker than dosa consistency.
Pesarattu and upma: Make upma and keep a side. It should be loose. Then pour dosa, and then some onion mix and then add upma on top . Cook on very slow flame. This is a favorite of my grandpa's big brother. My grandma also loves it.
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