Thursday, February 11, 2010

Breakfast Recipes - Uttapa\ Dosa \ Appam Recipes

Dosa is a thin crispy rice crepes made from a fermented batter of rice and lentils mixed together.Dosa is believed to have its origin in Udupi of Karnataka state.It is a frequently used breakfast dish in most South Indian homes.Various variery of dosa is prepared now a days.Its prepared using rice and urad dal as its major contents.. Dosa tastes good when served with traditional side-dishes like sambhar, chutney /pickle.


Thin, crisp dosas made of moong dal and rice.


*1 cup split green gram (green moong dal)
*1 cup parboiled rice
*salt to taste
*oil for cooking


1. Wash and soak the moong dal and rice in water for at least 3 hours.
2. Grind to a fine paste using a little water.
3. Cover and allow to ferment for at least 8 hours.
4. Add the salt and adjust the consistency of the batter by adding water if required. The batter should be of dropping consistency.
5. Heat and grease a non-stick tava with oil.
6. Pour a ladle full of the batter on the tava and spread it using a circular motion.
7. Pour a little oil on the sides and cook.
8. When the lower sides is golden brown, fold over.
9. Repeat with the remaining batter.
10. Serve immediately with chutney.

[Cooking Time : 25 min.

Fermenting Time : 8 hours.
Preparation Time : 10 min.
Soaking Time : 3 hours.
Makes 10 to 12 dosas.
Calorie per Dosa =  approx :79 ]



A thin crisp dosa [Roast], much liked by the whole family, especially children.


*1/2 cup raw rice
*3/4 cup split black gram (urad dal)
*1/2 cup rice flour
*salt to taste
*oil for cooking


1. Wash and soak the raw rice and urad dal for about 4 hours.
2. Drain, add the rice flour and salt and grind to a smooth paste using enough water to get a batter of coating consistency.
3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladle full of the batter and spread it using circular motion to make a paper thin dosa.
4. Cook on one side, pouring a little oil along the edges while cooking. When crisp, make a roll and serve hot.
5. Repeat with the remaining batter.
6. Serve hot with a chutney of your choice and sambhar.

[Cooking Time : 15 min.

Fermenting Time : 10 to 12 hours.
Preparation Time : 10 min.
Soaking Time : 4 hours.
Makes 10 to 12 dosas.
Calories per Dosa: approx.465
Recipe Type: Veg]


Pesarattu Dosa

Pesarattu is a speciality dosa of Andhra Pradesh, very tasety.


 *1 cup Moong Dal

* 1 Onion (finely chopped)
* 1/4 tsp Ginger( finely chopped)
* Coriander leaves (finely chopped)
* 1-2 Green Chillies
* Salt as per taste

1. Soak the moong dal for about 4 hours in water taken in a bowl.
2. Wash them and grind to make smooth paste along with the chillies and ginger.
3. Add the chopped onions, chopped coriander leaves and salt to the above prepared paste.
4. Heat a flat griddle on high flame.
5. Pour the batter on it and spread the batter on the pan moving from center to the corners. 6. Give it the shape of round pancake.
7.Sprinkle little oil on its sides and cook it for 2-3 minutes.
8. Turn over and cook again.
9. Serve it hot with coconut chutney.

[Serves: 2-3
Calories Per Serving: 220

Preparation Time: 10 Min
Cooking Time: 2-3 Min
Recipe Type: Veg. ]

Rava Dosa Recipe

Rava Dosa is popular South Indian recipe.

* 2 cups Semolina (Rawa / Sooji)
* 1 cup Rice Flour
* 2 cups Butter Milk (Mattha)
* 1 Onion (chopped)
* 2 green chilies (chopped)
* 10-12 Curry Leaves (chopped)
* ¼ cup Coconut (Scraped)
* 8-10 Cashew Nuts (Kaju)
* A pinch of Asafoetida (Hing)
* ¼ tbsp Sodium-bi-carbonate
* Salt to taste
* 4 tbsp Oil

1.  Mix semolina, rice flour, green chilies, onion, curry leaves, a pinch of hing, sodium bi- carbonate, and salt in a vessel.
2.  Add buttermilk to the above and make a batter of medium consistency.
3.   Now add finely chopped coconut and cashew nut to the batter.
4.  Leave the batter for at least 1 hour.
5.  Grease a non-stick griddle with oil. Pour a large spoon of batter over it. Spread the batter by swirling the griddle.
6.  Pour 1 tbsp of oil on and around the dosa.
7.  Cook till it gets crisp and golden in color.
8.  Roll it in a cylindrical form and remove it from the flame.
9.  Rava Dosa is ready to eat. Serve it with coconut chutney.

  [ Serves: 15 Dosas
   Recipe Type: Veg
   Calorie per Dosa: approx.75 ]


Appam is a popular breakfast recipe of Kerala and it has become a favourite Breakfast item of the South.


* 2 cup Cooked Rice

* 2 cup Raw Rice
* 1/2 cup Urad Dal
* 3/4 tsp Gram Dal
*Milk from 1 big Coconut
* 2-1/2 cup Water
* 6 tsp Sugar
*1/2 tsp cooking Soda
* Oil or Ghee as required
*Salt to taste


1.  Soak the rice and dal together for about 3 hours.
2.  Grind them to a thick smooth paste. 
3.  Allow it to ferment for about 18 to 20 hrs.
4.  The next day, grind the gratings of the coconut so as to get about 1 1/2 cups of coconut milk.
5.  Add the cooking soda, sugar to the coconut milk, mix well and pour it on to the grinded paste.  Mix well.
6.  Heat the small non-stick Appam pan.  Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
7.  Cover with a lid and cook each appam on medium heat for about 3 minutes or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the appam pan.

8. Appam is ready. Serve them hot with onion chutney or coconut chutney.

[ Serves 45 medium-sized Appams
   Recipe Type: Veg
   Calories per Appam = approx. 95 ]
Adai, like Dosa,  is a crispy South Indian recipe. Here is my recipe for a mouth-watering, tasty Adai.
Idly rice / any rice - 2 1/2 cup

Thoor dhal  - 1/2 cup
Channa dhal  - 1/4 cup
Urad dhal  - 1/4 cup
Moong Dhal - 1/4 cup
Ginger - A small piece
Dry red chilli - 5
Asafoetida - a pinch
turmeric powder - a pinch
salt - 2 tsp
Oil as required.

To temper:

Oil - 1 tbsp
urad dhal - 1 tbsp
channa dhal - 1 tbsp
onion - 1/2 cup
curry leaf - 1 brig


1.  Wash and soak the rice , thoor dhal, channa dhal, urad dhal for 3 hours.  I normally soak it by 12 Noon and make it for dinner.
[If you plan to make Adai for a special breakfast, then soak the rice overnight and soak the dhals for just 2 hours in the norning]
2.  Make sure while making Adai , the dhals should not ferment. Moreover do not use fermented left over batter, as it is believed to be hazardous
3.  After 3 hours grind soaked items along with red chilli, ginger, asafoetida, turmeric and salt and make it like coarse dosa batter .
4.  Heat a pan with oil and add urad dhal and channa dhal.
5.  Let them get red in color, then add the chopped onion , curry leaves and fry till the onion becomes transparent.
6.  Then add this tempering to Adai dosa batter.
7.  Heat a dosa pan and coat it with a little oil.
[Thick traditional dosa tawas make crispy adais than the non stick tawas]
8.  Then pour a ladle of batter and make thick dosas.
9.  Make a hole in the center/sides of the Adai and add 1 tsp oil or ghee around the Adai and in the center/side holes.
10.  Flip it. Wait to get adai cooked well on both sides. Like wise make as many as required.
11.  Adai dosai is ready! Serve Adai hot with coconut chutney or aviyal or onion chutney or pickle.
Donot prepare it in batches before serving. Because cold Adai does not taste great.
12.  The taste will be more enhanced if we add a handful of drumstick leaves to the batter before making adai.

[ Serves: approx. 25 Adais
   Recipe Type: Veg

   Calories per Adai = approx.104 ] 

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