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Dosa Varieties and its Preparation Methods

Dosa is a famous south Indian recipe usually served with variety of chutneys and sambar (lentil soup with vegetables). These wafer like crepes are usually filled with flavorful masalas. Good news is that, Dosa are included in the list of World’s top 50 most delicious foods and also in the list of top 10 tasty foods in the world.

Dosa are crepes prepared from fermented lentils and rice. You can very well change the ingredients and condiments used to make the recipe. There are different varieties of Dosas and some sounds so weird like Pav bhaji Dosa, Hakka noodles Dosa and more. However each variety has its own style, flavors and of course a group of admirers.

Now I will be sharing you with two Dosa recipes, which was tried by me and certified tasty by my family. These Dosas were very delicious and irresistible to have just one.

Rava Dosa:

Rava means semolina or suji. This dish is prepared with the main ingredient, Suji along with plain flour and rice flour. Usually the batter for this Dosa should be thin and flowing. You should also marinate the batter for 30-40 minutes.


  • ½ cup unroasted semolina
  • ¼ cup all purpose flour
  • ½ cup rice flour
  • 1 onion chopped
  • ½ inch ginger finely chopped
  • 1 green chili chopped
  • 1-2 tbsp coriander leaves chopped
  • ½ tsp cumin seeds
  • 5 to 2 cups water
  • 8-9 curry leaves chopped
  • ½ tsp black pepper crushed
  • salt
  • oil or butter for frying

rawa dosa palmbeachuk

  • Mix all the ingredients except oil and set aside for aside for 30 to 40 minutes.
  • Heat the Tava and spread 1 to 2 tsp oil.
  • Pour a small amount of batter from the edges towards the center with a ladle.
  • Then sprinkle ½ to 1 tsp of oil.
  • Once the base becomes golden brown, flip the Dosa for cooking the other side.
  • Serve the Dosa hot with chutneys.

Masala Dosa:

Masala Dosa tops the menu list in any Indian restaurants. A crisp, golden brown Masala Dosa will be sufficient to fill your hungry tummy. This Dosa is prepared with potatoes and onions as the main ingredients and is usually accompanied with Sambar or Coconut chutney.


Ingredients for the Filling:

  • 10-12 cashewnuts (Optional)
  • 4-5 potatoes
  • 3 onions chopped or sliced
  • 10-12 curry leaves
  • ½ tsp mustard seeds
  • 1 or 2 chopped green chillies
  • 2 tbsp chopped coriander leaves
  • a pinch of asafoetida
  • ½ tsp turmeric powder
  • 1 tbsp bengal gram
  • 1 tsp cumin seeds
  • 1 or 1.5 tsp ginger chopped or grated
  • 3 tsp oil
  • salt


Ingredients for Batter:

  • 1 cup parboiled rice
  • 1 cup rice
  • ¼ cup flattened rice
  • ¼ tsp fenugreek seeds
  • ½ cup spilt black lentils
  • salt to taste
  • water

Procedure for preparing the batter:

  • Rinse the rice and black lentils separately.
  • Soak the regular, parboiled rice and flattened rice.
  • Soak the black lentils and Fenugreek together separately.
  • Grind the black lentils with Fenugreek to a fine batter.
  • Grind the rice and flattened rice to a smooth batter.
  • Mix both the rice and black lentils batter with salt.
  • Leave the batter to ferment for about 8-9 hours.

Preparing the Filling:

  • Soak the bengal gram about 30 minutes in hot water.
  • Next drain the bengal gram and keep it aside.
  • Fry cashew nuts in hot oil.
  • Splutter the cumin seeds, mustard seeds and add drained bengal gram.
  • Add the onions and also curry leaves.
  • Add ginger and green chilies.
  • Add asafetida and turmeric powder. You have to mix all the ingredients well.
  • Now add the boiled potatoes and add the fried nuts and salt
  • Add chopped coriander leaves after cooking it for about 2-3 minutes.


Preparing Masala Dosa:

  • Heat a pan and spread some oil.
  • Spread the Dosa batter and add some oil on top of it.
  • Once the base becomes golden brown, flip the Dosa for cooking the other side.
  • Spread some potato filling on one side of the Dosa.
  • Cover the other side and leave the Dosa to cook for 15-30 seconds.
  • Now your Masala Dosa is ready and you can serve it with coconut chutney and also Sambar.

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