Maida Dosa

Ingredients:

Maida : 2 cup
Rice flour : ½ cup
Red Chilli flakes : 1 tsp
Asafotida Powder : a pinch
Onion – 1 (finely chopped)
Green Chillies – 3 to 4 (finely chopped)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Cumin seeds :  1tsp
Curry leaves
Salt

Method:

Mix maida flour and rice flour along with salt and add enough water to make a thin batter. Keep this aside..
Heat oil in a kadai, then  add mustard seeds and urad dal.
Once the mustard seeds starts spluttering, then add cumin seeds, red chilli flakes, hing, chopped onion, curry leaves and green chillies into the batter and saute well.
Mix this seasoning into the batter and mix gently.
Heat a tawa and wipe it with a tsp of gingelly oil.
Pour one big ladle of batter in the tawa and spread it.
Put 1 teaspoon of gingelly oil around the corners of the dosa.
Once it is cooked oneside, flip it over and cook on the other side as well.
Remove it from the tawa and serve.

Wheat flour Dosa

Ingredients:

Wheat flour : 1 cup
Salt : to taste
Water

For seasoning/Tadka:

Mustard seeds : 1 tsp
Urad dal : 1/2 tsp
Jeera/Cumin seeds : 2 tsp
Red Chillies : 2-3 (adjust to ur taste)
crushed Pepper : 1 tsp (Optional)
Onion : 1 (Finely chopped)
Oil

Method:

Mix wheat flour with salt and water in a bowl and make a batter like normal dosa batter consistency.
PS: Lumps should be avoided while preparing the batter.
Heat one tsp of oil in a kadai, add mustard seeds, urad dal.
Once the mustard seeds starts spluttering, add jeera, red chillies, pepper and chopped onions one by one.
Once the onion becomes transparent, turn off the stove & add this seasoning to the wheat flour batter. Mix gently.
Heat tawa and then spread this batter and cook the dosa on both the sides.
Wheat flour dosa is ready to serve.

This goes well with coconut chutney or green chutney along with sambar.

PS:

If u r not so much health consicious, then u can add a tsp of ghee while cooking the dosa, which gives nice arome and tastes better :-)

Oats Dosa

Ingredients:

Powdered Oats : 3/4 cup (Grind the oats in a mixie)
Wheat Flour : 1/2 cup
Rava  : 1/4 cup
Curd : 2-3 tsp
Pepper : 1 tsp
Salt - to taste
For seasoning:
Mustard seeds: 1 tsp
Urad dal :1/2 tsp
Channa dal : 1 tsp
Jeera/Cumin seeds : 1 tsp
Green chillies : 2-3 (finely chopped)
Curry leaves : 10-15 ( finely chopped)
Ginger : 1"piece (finely chopped)
Onion : 1 (Finely chopped)

Method:

Mix Powdered oats, wheat flour and rava with required amount of water and curd to dosa batter consistency.
Heat oil in a pan,add mustard seeds, jeera, channa dal, urud dal, green chillies, curry leaves, ginger , onion , little salt and saute nicely till everything is mixed..
Add this mixture in the batter and leave it for an hour.
PS: If you are really in a hurry, you can use it as soon as mixed.
Prepare like normal dosas.. 

Oats dosa is ready to serve...

Rava Dosa

Ingredients:

Rava / Semolina : 1 cup
Cumin seeds : ½ tbs
Pepper corns : ½ tbs
Onion (finely chopped) : 1/2
Water
Salt

Method:

Soak rava in equal quantiy of water for 30-45m ins.
After 45 mins, grind the rava in a blender/mixie with water & prepare a very thin batter.
Add the chopped onions, crushed pepper corns ,cumin seeds into the batter.
Heat tawa & splash the batter & then sprinkle oil on the sides of the dosa.
Cook on both sides till golden brown.
Repeat the same process for the remaining batter to prepare more dosas.
Serve hot with coconut chutney.

PS: Even you can add curd to this rava dosa batter. But this is optional.

Murungai keerai Adai

Ingredients:

Raw rice :1 cup
Boiled rice :1 cup
Urad dal :1/4 cup
Toor dal :1/2 cup
Gram dal : 1/2 cup
Green chillies :2
Red chillies: 4-5
Murungai keerai : 1 cup
Curry leaves
Cumin seeds : 2 tsp
asafoetida (hing) : 1 tsp
Ginger :1" piece
Gingelly oil
salt to taste

Method:

Wash and soak the dals and rice together for 3-4 hours.
Drain the water and keep it aside
In a blender, put the dal & rice mixture, then add green chillies, red chillies, ginger piece and grind it coarsely without adding water.
Then add salt & mix the murungai keerai to the grinded mixture.
Heat a tawa and spread the batter like dosa.(but since the batter is slightly thick, the adai will also be thicker than the regular dosa)
Sprinkle the gingelly oil over the adai & cook on both sides till golden brown.
Repeat the same process for the remaining batter to prepare more adais.
Serve it hot with avial or with coconut chutney or even with powdered jaggery/sugar.

Raagi Chilla (Raagi dosa)

Ingredients:

Ragi flour :4 tsp
Soya flour : 1 tsp
Onion : 1/2 finely chopped
ginger : 1/2 tsp finely chopped
sesame seeds :1 tsp
Green chillies : 1 finely chopped
Onion : 1/2 finely chopped
corainder leaves : 2 tsp finely chopped
salt
oil

Method :

In a bowl mix raagi flour, soya flour , onion, green chillies, sesame seeds, salt & mix well.
Add coriander leaves & water into it and mix well. Make sure there is no lumps in the batter.
The batter should be thin enough to pour it on a griddle.
Heat tawa & put 1 tsp of oil into it & then pour 1 ladder full of raagi batter.
Once it's cooked into light brown color & then flip on the other side and cook.
ie) Cook both the sides of the dosa.
raagi dosa is ready to serve.

Oats oothappam

Ingredients:

Oats : 4 Tsp
Curd :1 cup
Tomato : 1/2 finely chopped
Onion : 1/4 chopped
cabbage : 1 tsp finely chopped
Panner : 2 tsp (grated)
Green peas : 1 tsp
green chillies (slitted):
3-4 curry leaves

Method:

Soak oats with curd and little water for 1 -1.5 hours.
Then add curry leaves , salt and mix well in the form of dosa batter.
Also add green chilly, corainder leaves into the batter and mix well.
Heat tawa & spread the batter in the tawa.
Then sprinkle onion, cabbage,peas,tomato,paneer etc over the dosa.
Once it's cooked into light brown color & then flip the dosa on the other side and cook.
ie) Cook both the sides of the dosa.

Oats oothappam is ready to serve.

Aval Dosa (Poha Dosa)

Ingredients:

Aval/Poha - 3/4 cup
Rice -2 cups
Urad dal -1 tsp
salt
Oil

Method:

Soak rice, aval, urad dal in water for almost 1 -2 hour.
Grind the above mixture in a blender/wet grinder to a fine batter.
Keep the batter at room temperature for 8-12 hours for fermentation.
Heat a tawa & spread 1 tsp of oil in it.
Spread a big spoon of fermented batter on the tawa & put 1 tsp of oil around it.
Cook the dosa, until it becomes slightly brown color & then turn the dosa & cook.
Once it'cooked, it's ready to serve with coconut chutney/sambar.