Mint Vegetable Dosa

Bursting with the aromatic flavors of fresh mint and coriander, and packed with colorful, fresh vegetables, this Mint Vegetable dosa is incredibly nutritious. Whether you're looking for a wholesome breakfast, a light lunch, or a satisfying dinner, this fusion dosa strikes the perfect balance between health and taste. Easy to prepare, it’s a creative way to sneak in greens and veggies !

Mint Vegetable Dosa

Ingredients:

• 1/2 cup Rava Chiroti
• 1/2 cup Rice flour
  
• Salt as per taste
• Oil
• 1 finely chopped onion
• 1 finely chopped capsicum
• 1 finely chopped tomato
• Few Coriander Leaves
• Green chillies-2-3
• Few Pudina/mint leaves
• Coconut shreds
• Jeera-1 tsp

Method:

Mix rava and rice flour and salt and water. 

The consistency of batter should be like normal dosa batter.

Keep aside for 1/2 hour. Grind mint, coriander, coconut, 

chilies into a paste. Add it to the dosa batter. Next mix in vegetables, jeera and salt.  Heat a dosa tawa over medium heat.

Once the tawa is hot, pour a ladleful of batter onto the center of the tawa.

Spread the batter evenly in a circular motion to form a thin dosa.

Drizzle some oil or ghee around the edges of the dosa

and

cook until the bottom side turns golden brown and crisp.

Flip the dosa and cook till done.

Serve Mint Vegetable Dosa hot with butter and  chutney / chutney pudi/ sauce of your choice  and you’ve got a complete meal that’s both satisfying and nourishing.  Herb-Infused Goodness in Every Bite!

Happy cooking, and don’t forget to share the love with your friends and family!

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Tempered Aloo Rava Pancake

If you’re looking for a hearty and flavorful breakfast, this Tempered Aloo Rava Pancake is just the thing. Made with shredded potatoes, semolina (rava), and spiced with a simple tadka, this pancake is crispy on the outside and soft inside. Quick to prepare and easy to customize with your favourite veggies. Healthy and tasty!

Ingredients:

For Batter:

Tempered Aloo Rava Pancake

• 1 cup rava (sooji / semolina)

• 1/2 cup curd (yogurt)

• 1 medium potato, peeled & grated

• 1 onion, finely chopped

• 1 tomato finely chopped

• 1-2 green chili, finely chopped  

• few coriander leaves, chopped

• 1/4 cup grated carrot, capsicum
  

• Salt to taste

• Water, as needed

For Tempering (Tadka):

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1–2 tsp oil

• 1 tsp chili pwd

Method:

In a bowl, add Rava, curd, shredded potato, onion and other veggies green chili, coriander leaves, and salt. Add water and Mix well, make it a thick batter and keep it aside for 10 mins. Next keep a pan, prepare seasoning, add the items mentioned under tempering. Pour the batter gently to form a thick pancake Add oil around the edges. Cover and let it cook for 2-3 mins. Once it is golden and crisp, flip carefully and let it cook the other side.

Once done, serve this pancake hot with ketchup or chutney. 

Fuel Your Day the Flavourful Way!

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"There are no secrets to success. It is the result of preparation, hard work, and learning from failure". Colin Powell 

The Five Senses of a Good Meal

The Five Senses of a Good Meal: A South Indian Vegetarian Experience

We often say we "taste" food—but in truth, a good meal speaks to all five senses. Nowhere is this more alive than in South Indian vegetarian cooking, where every element—from the crackle of tempering spices to the velvety feel of coconut chutney—invites us into a full sensory experience.

Let’s walk into a South Indian kitchen and savor each sense:

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👀 Sight: A Palette of Tradition

Before we even taste it, a traditional South Indian meal draws us in with its vibrant colors—green chutney, golden sambar, deep red pickles, round idlis, and the sheen of ghee atop piping hot rice. Served on a banana leaf or a steel thali, each dish sits like a story waiting to unfold.

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👃 Smell: The Essence of the Kitchen

The aroma of curry leaves hitting hot oil, the earthy scent of roasted spices, and the sweet nuttiness of simmering Rasam—these smells aren’t just appetizing; they’re nostalgic. Every South Indian kitchen has a scent that feels like home, warm and grounding.

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👂 Sound: The Orchestra of Cooking

Cooking here is musical. The soft hiss of dosa batter hitting a hot iron skillet is as reassuring as it is instructive. As the batter cooks, the sizzle evolves into a dry crackle, whispering that the dosa is crisp and ready to fold — no timer needed. Even a humble pot of sambar speaks. A gentle bubble means the lentils are merging harmoniously with tamarind and spice. If the pot begins to sputter, it’s a warning — too much heat, slow down. Each sound is familiar and comforting, like the kitchen is alive and welcoming you.

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👅 Taste: A Symphony of Balance

Sweet, spicy, sour, bitter, and salty—South Indian vegetarian food hits every note. A spoon of sambar over hot rice, balanced by a tangy pickle. A crispy dosa dipped into coconut chutney. The sharp zing of tamarind and the mellow finish of ghee. Each bite is thoughtfully balanced and deeply satisfying.

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🖐️ Touch: Connection Through Texture

Eating with our hands is more than tradition—it’s a sensory experience. Feel the warmth of rice, mix it gently with rasam. There’s a special joy in the soft touch of idli, the crunch of sandige, or the silkiness of payasam sliding off a spoon. Texture makes each dish come alive.

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🌿 A Meal Felt With the Heart

A South Indian vegetarian meal is never just food—it's memory, rhythm, culture, and care. It invites you to slow down, engage all your senses, and be fully present. So the next time you're in the kitchen making dosas or stirring a pot of sambar, pause. Look. Listen. Smell. Taste. Touch.

Because in South Indian cooking, we don’t just eat—we feel.

Want to bring this sensory experience into your own kitchen? Start with something simple—like a comforting bowl of rasam or crispy Dosa with chutney. 

And as you cook, don’t rush. Let your senses guide you.

Which South Indian dish speaks to your soul the most?  Let me know!

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Tomato Adai Dosa

Tomato Adai dosa is a savory, protein-packed South Indian pancake made with a combination of rice and lentils. While the traditional version of this dish is delicious on its own, this dosa is with a twist as it is loaded with tangy tomatoes. Ideal for breakfast or dinner. It is crispy on the outside and soft on the inside, this unique version of adai is a delightful way to enjoy the goodness of lentils and tomatoes in every bite. 

So Let's dive into this simple and scrumptious recipe!

Ingredients

Moong dal+Tur dal+Urad dal-

Tomato Adai Dosa

Chana dal 1/2 cup

Rice -1 1/2 cups

Pepper-1/2 tsp

Jeera-1 tsp

Salt-as per taste

Red chillies-5-6

Hing-a pinch

Soaked Methi seeds-few

Ginger-small piece

Tomatoes-3 chopped

curry leave/coriander -for garnishing

Chiroti Rava-1 tsp

 Method-  Soak rice/dals separately for 5-6 hrs. Next grind with pepper, jeera, salt, red chilies, hing, ginger, soaked methi seeds and mix well. Leave overnight. Next day, add the curry leaves/coriander leaves, grind chopped tomatoes in the mixer. Add the mix into the dosa batter. Mix really well. Heat a dosa tawa over medium heat. Once the tawa is hot, pour a ladleful of batter onto the center of the tawa. Spread the batter evenly in a circular motion to form a thin dosa.

Drizzle some oil or ghee around the edges of the Tomato adai dosa

and cook until the bottom side turns golden brown and crisp. Flip the dosa and cook till done.

Serve Tomato Adai Dosa hot with butter and  chutney / chutney pudi/ sauce of your choice  and you’ve got a complete meal that’s both satisfying and nourishing. 

Happy cooking, and don’t forget to share the love with your friends and family!

Do check other :Dosa" recipes

"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment".Buddha 

Onion Kulith Dosa

Onion Kulith Dosa  is another dosa variety that can be made with wholesome horse gram - an interesting protein-rich and high-fiber, dosa for brunch or breakfast for a busy day.

Incorporating Onion Kulith dosa into your diet can be a nutritious and delicious way to enjoy the health benefits of this legume while adding variation to your meals.  

Onion Kulith Dosa Recipe

Onion Kulith Dosa 

Ingredients

•  Chiroti Rava-1 cup
• Soaked Horse gram- 1 cup
• Coriander Leaves-few finely chopped
  
• Onion-2 finely chopped
• Green Chilies-3-4
• Jeera- few
• salt - as per taste
• Water
• Oil/Ghee-for making dosa

Method - 

1. Clean, wash and soak the horse gram/Kulith in a bowl with water. Leave it overnight.

2. Next day, in a blender, add the soaked horse gram. Grind it together to form a smooth batter. Add this to a bowl, next add chiroti rava and mix ,the consistency of the batter should be similar to that of regular dosa batter.

3. Add the remaining items-coriander leaves, chilies, onion, salt, jeera and mix well.

   Leave for 30 mins

4. Heat a dosa tawa over medium heat.

5. Once the tawa is hot, pour a ladleful of batter onto the center of the tawa.

6. Spread the batter evenly in a circular motion to form a thin dosa.

7. Drizzle some oil or ghee around the edges of the Kulith/ Hurli dosa

   and cook until the bottom side turns golden brown and crisp.

8. Flip the dosa and cook till done.

Serve crispy Onion Khulith Dosa hot with chutney of your choice.

This unique dosa is not only packed with protein but also a great way to enjoy a hearty, satisfying meal. 

Whether served for breakfast, lunch, or dinner, it's sure to impress anyone who loves savory Indian dishes. 

The balance of textures and spices makes it a memorable addition to your recipe repertoire. 

So, give this Onion Kulith Dosa a try — it’s a wholesome, delicious, and refreshing change from the usual!

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Potato Dosa

Potato Dosa is an unique twist to your traditional dosa. Enjoy this spiced up aloo dosa when you are bored with the ordinary one! It is tasty and delicious.

Ingredients:

• Dosa batter 2 cup

  

  Potato Dosa

  
  
• Coriander leaves
• Jeera-1tsp
• Oil

For Potato mix

• Potato boiled and mashed 1 cup
• Green Chilies-4-5
• Red chili pwd-1 tsp
• Salt for taste
• Oil-1 tsp
• Mustard seeds-1/2 tsp
• Curry leaves-few
• Jeera-1/2 tsp

Method: Heat a little oil in a pan.  Add the mustard seeds, jeera, once done add green chillies, and fry well. Next add the boiled and mashed potatoes, salt, curry leaves, red chili pwd and mix. Mix thoroughly and cook for a few minutes. Add this to the ready dosa batter.  Mix really well. Heat a tava. Add oil. Pour a ladleful of the batter onto the hot pan. Spread it out in a circular motion to form a thin, even layer. Spread well. Add oil around the sides and cook until it is brown. Slowly flip over and let it cook well on the other side. Carefully remove it on a plate.

Serve crispy Potato Dosa  hot with chutney.

Adjust the spices/salt as per your taste and preferences.

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Ragi Moong Dosa

Ragi Moong Dosa (Ragi : finger millet ) is healthy , nutritious and filling breakfast. This is a spicy version. Easy to make and enjoyed hot. A mix of finger millet flour and ground moong lentils gives the perfect crispy crepes.

       Ragi Moong Dosa

Ingredients:

1 cup Ground Moong mix

1 cup finger millet(ragi flour)

1/2 cup chiroti rava

Salt as per taste

Oil

Jeera-1 tsp

Method:

Mix rava, ground moong mix and ragi flour and salt.

 The consistency of batter should be like normal dosa batter. 

Keep overnight or at least for 5-6 hours.  

Add salt, jeera to the batter. Mix well. 

Make thin dosas. 

Serve hot and crispy Ragi Moong dosa with butter 

and chutney of your choice.


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'The only way to do great work is to love what you do' Steve Jobs

Horsegram Dosa / Khulith Dosa

Horse Gram Dosa or Kulith/ Hurali Dosa  is another dosa variety that can be made with wholesome horse gram - an interesting protein-rich and high-fiber, dosa for brunch or breakfast for a busy day.

Incorporating Kulith dosa into your diet can be a nutritious and delicious way to enjoy the health benefits of this legume while adding variation to your meals.  

Kulith Dosa Recipe

Ingredients

Khulith Dosa/ Horse Gram Dosa

• Soaked Urad Dal-1/2 cup
• Soaked Horse gram- 1 cup
• Rice-3 cups
• Soaked Methi seeds/ Poha -handful
  
• salt - as per taste
• Water
• Oil/Ghee-for making dosa

Method - 

1. In a blender, add the soaked horse gram, rice, and urad dal along with some water. Grind them together to form a smooth batter. The consistency of the batter should be similar to that of regular dosa batter.

2. Once the batter is ground, transfer it to a large bowl and add salt to taste. Mix well. Leave overnight.

3. Heat a dosa tawa over medium heat.

4. Once the tawa is hot, pour a ladleful of batter onto the center of the tawa.

5. Spread the batter evenly in a circular motion to form a thin dosa.

6. Drizzle some oil or ghee around the edges of the Kulith/ Hurli dosa

   and cook until the bottom side turns golden brown and crisp.

7. Flip the dosa and cook till done.

Serve crispy Khulith Dosa hot with chutney of your choice.

Don't forget to check the other dosa varieties under "Dosa" Menu Planner





#Happiness is home-made.

Kohlrabi Carrot Dosa

Kohlrabi Carrot Dosa or Carrot Navil Kosu Dosa is a healthy, nutritious and filling breakfast.

Easy to make and enjoyed hot. Navil Kosu or Naval kol is known as Kohlrabi in English.

Ingredients

Dosa batter

Kohlrabi Carrot Dosa

Salt as per taste

Oil

1/2 cup grated Navil Kosu
and grated carrot

Few Coriander Leaves

Green chillies-3-4 finely chopped

Jeera-1 tsp

Mustard-1/2 tsp

Hing-pinch

Method: 

Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add asafoetida and curry leaves. Add grated carrot and sauté. Next add grated kohlrabi and salt. Cook until the kohlrabi is tender but not mushy. Keep it aside.

Take the ready dosa batter,  Add the above mix. Add coriander leaves.  Mix well.

Heat a dosa tawa (griddle) and pour a ladle of dosa batter on it. Spread the batter in a circular motion to make a thin dosa. Cook on medium heat until the dosa is crisp and golden brown on both sides.

Serve Kohlrabi Carrot Dosa hot with butter and chutney or Chutney powder of your choice. This is yet another tasty way to incorporate kohlrabi / carrot into your diet. Adjust the spice levels according to your preference.

'

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'The only way to do great work is to love what you do' Steve Jobs

Dill Leaves Dosa

Dill Leaves Dosa or Sabsige Soppina Dosa (Shepu/ शेपू dosa)  is an easy, quick and instant dosa variety. Made from Dill leaves (sabsige/shepu) is healthy, nutritious herb that we use for flavor and taste.

Ingredients

• 

  Dill Leaves Dosa

  Chiroti rava 1.5  cup
• Rice flour - 1 tbsp
• Maida - 1 tbsp
• Curds-3 tbsp
• Dil leaves, finally chopped - 1 cup
  
• Coriander leaves-few
• green chillies, finely chopped - 5-6
• coconut, grated - 2 table spoon
• jeera - 1 tsp
• salt - as per taste
• Coconut-3 tsp(opt)
• Water

Method-

In a bowl, add rava, rice flour, maida and curds, next add chopped dil leaves, coriander leaves, green chillies ,jeera,salt and grated coconut, add water and mix well to form dosa batter. Keep it aside for 1/2 hr. Make dosa.

Serve crispy and healthy Dill Leaves Dosa or Sabsige Dosa hot with chutney of your choice.

Don't forget to check the other dosa varieties under "Dosa" Menu Planner

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Ragi Vegetable Dosa

Ragi Vegetable Dosa (Ragi flour: finger millet, ರಾಗಿ ರೊಟ್ಟಿ  ) is healthy, nutritious and filling breakfast. Easy to make and enjoyed hot. The vegetables and chilies makes it nutritious.

Prep Time: 10 mins

Cooking Time: 20 mins

Soaking Time: 30 mins

Ragi Vegetable Dosa

Servings: 4
Cuisine: South Indian
Course : Breakfast
Author: Smita Shrisha

Ingredients:

• 1/2 cup Rava Chiroti
• 1 cup finger millet(ragi flour) 
• Salt as per taste
• Oil
• 1 finely chopped onion
• 1/2 finely chopped capsicum
• 1/4 cup corn
• 1/2 tomato
• Few Coriander Leaves
• Green chillies-4-5
• Jeera-1 tsp

Method:

Mix rava and ragi flour and salt and water. The consistency of batter should be like normal dosa batter. Keep aside for 1/2 hour. Next mix in vegetables, chillies, jeera, coriander leaves and salt. Make ragi dosas. 

Serve Finger millet dosas hot with butter and chutney of your choice.

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'The only way to do great work is to love what you do' Steve Jobs