World Dosa Day: Try These Chef-Special Dosa Recipes At Home

Soak dal and rice for half an hour and grind to a paste.

Leave overnight to let it ferment and go sour.

Spread on a hot plate till pancake-thin.

Start to ease it off as it gets brown and slightly crisp.

1 cup toor dal

A pinch of turmeric powder

1 eggplant cubes

100 gms red pumpkin cubes

1 durmstick cut in 1 inch lengths

1 onion

25 gms tamarind

1.5 tbsp coriander seeds

6 red chillies

1 tsp methi seed

A pinch of hing

1 tbsp oil

Few curry leaves

1 tomato cut in wedges

¼ bunch coriander leaves

1 sprig curry leaves

½ tsp mustard seeds

2 dry red chillies

Boil the dal with the turmeric powder, and when it is done, add the eggplant, pumpkin, drumsticks, and onion.

When the vegetables are cooked, add the tamarind extract.

Add the masala paste to the dal.

Saute tomato, coriander leaves and curry leaves.

When the tomatoes are slightly done, turn off the heat.

In a separate pan, heat some oil and add the mustard seeds. When they pop, add the red chilli curry leaves and pour the tadka into the sambar.

The masala is made by sauteeing the coriander seeds, red chillies, and fenugreek seeds in oil.

When aromatic, add some curry leaves.

Serve the dosa with hot sambar.

1 cup Kodo Millet

1/4 cup Urad Dal

4 Fenugreek Seeds

2 tsp Oil

1/2 tsp Salt

Wash and soak Kodo millet in 8 cups of water for 4 hours. Separately, wash and soak urad dal in 2 cups of water.

Drain the water and grind the soaked millet into a smooth paste.

Similarly, grind urad dal with 2 tbsp of water until smooth. Mix both batters in a deep bowl and cover for 8 hours to ferment.

Add salt to the fermented batter and mix well.

Heat a dosa pan and smear it with 1 tsp oil (if not using a non-stick pan).

Pour a ladleful of batter and spread it into a circular shape.

Drizzle 1 tsp oil over it and cook on medium heat for 2 minutes.

If using a non-stick pan, no flipping is needed—simply cook covered. Flip only if using an iron or regular pan.

Pair with garlic chutney or pudina chutney and serve.

Heat oil in a pan over medium heat. Once hot, add mustard seeds and let them splutter.

Add chopped onions and green chillies, and sauté until the onions turn golden.

Add turmeric powder, red chilli powder, and garam masala. Stir to combine and cook for another 1-2 minutes.

Add the boiled potatoes, mashing them slightly while mixing. Stir well to coat the potatoes with the spices.

Add molgapodi powder and mix until well combined. Cook for 2-3 minutes, then remove from heat.

Add chopped coriander leaves and adjust the seasoning with salt if necessary.

Let the masala mixture cool down slightly, then shape it into small round balls.

Heat oil in a deep frying pan over medium heat. You’ll need enough oil to submerge the poppers.

Take each masala ball and dip it into the dosa batter, ensuring it is coated evenly.

Carefully drop the batter-coated masala balls into the hot oil, a few at a time. Be sure not to overcrowd the pan.

Fry the dosa poppers until they turn golden brown and crispy, about 4-5 minutes. Use a slotted spoon to remove them and drain on paper towels.

While the dosa poppers are still hot, dust them with molgapodi powder to coat them evenly.

Serve the Dosa Poppers hot, with a side of peanut chutney or sambar.