7 Irresistible Dosas Every Dosa Lover Needs To Try
Jul 02, 2025
It's the iconic South Indian dosa with spiced potato filling.
It is a crispy, lacy dosa made with semolina and spices, no fermentation needed.
This is similar to masala dosa but with a spicy red chutney spread inside.
It is a soft, fluffy dosa usually served in a stack of three with coconut chutney and sambar.
It is a protein-rich green gram dosa from Andhra Pradesh, often paired with upma.
It's a fusion twist with gooey cheese, chopped chillies, and Indo-Chinese flavors.
This is a delicate, lacy rice crepe from Karnataka, and it's light and easy to digest. Read Next Story
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India Today
2 hours ago
- India Today
Want restaurant-style soft idlis at home? Here's how
Fluffy, pillowy idlis are a staple in South Indian households, enjoyed across the country as a healthy, fermented breakfast. While store-bought versions are convenient, there's something deeply satisfying about making soft idlis at home. With the right ingredients, proportions, and a little patience, you can master the art of perfect homemade YOU NEEDTo make soft idlis for 4–5 people:advertisement2 cups idli rice (or parboiled rice) 1 cup whole urad dal (split or whole)1 teaspoon fenugreek seeds (optional, for better fermentation)Salt, to tasteWater, as requiredOil or ghee, for greasing idli platesSTEP 1: WASH AND SOAK THE INGREDIENTSWash the rice and urad dal separately in plenty of water (2–3 times) to remove excess starch. Soak the rice and dal separately for at least 6 hours. Add fenugreek seeds to the dal while soaking—it helps improve texture and 2: GRIND TO A SMOOTH BATTERDrain both rice and dal. First, grind urad dal in a wet grinder or high-power mixer with a little water until smooth and fluffy. Transfer to a large bowl. Next, grind the rice to a slightly grainy texture. Mix both together thoroughly using your hands—this encourages fermentation. The batter should be thick but 3: FERMENT THE BATTER PROPERLYCover the batter and leave it to ferment in a warm place for 8 to 12 hours, depending on your climate. The batter should rise well and become airy. In colder regions, place it inside an oven with the light on, or near a warm window. Avoid disturbing the batter once it begins 4: ADD SALT AND ADJUST CONSISTENCYOnce fermented, gently mix the batter and add salt to taste. Do not overmix, as it can deflate the batter. If the batter feels too thick, add a little water. It should be thick but able to pour into idli moulds 5: STEAM THE IDLISGrease the idli plates lightly with oil or ghee. Pour the batter into the moulds without overfilling. Steam in an idli cooker or pressure cooker (without the whistle) for 10–12 minutes on medium heat. Insert a toothpick to check—if it comes out clean, your idlis are 6: SERVE HOT WITH SIDESLet the idlis rest for 2–3 minutes before removing them from the moulds using a wet spoon. Serve hot with coconut chutney, sambar, or podi (spiced lentil powder with ghee).TIPS FOR SOFTER, FLUFFIER IDLISUse a wet grinder for the best sure your batter rises well during use fresh urad dal and good-quality refrigerate the batter before steaming. Let it come to room adding baking soda or Eno unless your fermentation HOMEMADE IDLIS ARE WORTH ITHomemade idlis are not just delicious—they're also healthier and preservative-free. The fermentation process improves gut health and digestion, while steaming keeps them oil-free and light. Once you get the basics right, making idlis becomes second nature.- EndsMust Watch
India Today
18 hours ago
- India Today
Crispy secrets revealed: How to prepare the perfect dosa batter at home
Crispy, golden dosas are a South Indian staple loved across the country and beyond. But behind every perfect dosa lies a well-prepared batter—fermented just right, with the right grain ratio and texture. Whether you're a seasoned home cook or a beginner trying your hand at South Indian cooking, here's a step-by-step guide to mastering dosa batter at FOUNDATION: INGREDIENTS YOU NEEDTo begin, gather the following simple ingredients3 cups parboiled rice (idli rice works best) 1 cup whole urad dal (black gram split and husked)tsp fenugreek seeds (optional, but helps fermentation)Salt to tasteWater as neededA handful of poha (flattened rice) or cooked rice (optional for softness)SOAKING: THE FIRST STEP TO AERATED BATTERSoaking the ingredients properly is essential for the grinding process and good the rice and dal separately 2–3 times until the water runs the urad dal and fenugreek seeds together in enough water for 4–6 the rice (and poha if using) in another bowl for the same softens the grains, making them easier to grind and aiding in better GETTING THE RIGHT TEXTUREOnce soaked, it's time to grind. You can use a wet grinder for the most authentic results, but a good-quality blender also grind the urad dal with a little water until it's light, fluffy, and smooth. The volume should almost grind the rice (and poha, if used) to a slightly coarse both batters in a large bowl using your hand (this helps promote natural fermentation), adding salt after final batter should be of pouring consistency, not too runny or too THE MAGIC THAT MAKES DOSAS CRISPYFermentation is what gives dosa its signature texture and the batter and let it sit in a warm place for 8–12 hours (or overnight). In winter, you may need 14–16 hours.A properly fermented batter will have doubled in size with a slightly sour aroma and bubbles on for colder regions:Place the bowl in an oven with the light on, orKeep it near a warm appliance like a rice cooker or in a closed microwave with a bowl of hot STORAGE & SHELF LIFEAdd salt only after fermentation to avoid slowing the can store dosa batter in the fridge for up to 5 days. Stir gently before each batter becomes too sour, mix in a little fresh batter or rice flour to MAKING: FROM BATTER TO GOLDEN GOODNESSadvertisementHeat a cast iron tawa or non-stick pan till a ladle of batter in the center and spread in a spiral with ghee or oil around the on medium heat till golden brown and and serve hot with coconut chutney and MISTAKES TO AVOIDUsing too much water while grinding. This makes a thin, watery batter that won't ferment soaking long enough, leading to hard grains and poor warmth during fermentation, especially in cooler old dal or rice, which affects fermentation VARIATIONS TO TRYRava dosa: Instant dosa with semolina and rice flourSet dosa: Soft, thick dosas made with slightly different batter proportionsMasala dosa: Dosa stuffed with spiced potato fillingPerfecting dosa batter takes a bit of trial and patience—but once you get the hang of it, you'll never go back to store-bought batter. With the right ingredients, care, and conditions, making dosa at home can become a rewarding weekly ritual.- Ends
Hindustan Times
a day ago
- Hindustan Times
Chef Sanjeev Kapoor's 5 high protein veg recipes for fitness enthusiasts: South Indian beetroot quinoa pachadi to salad
Incorporating a variety of high-protein foods into your diet can help you stay on track with your fitness goals. In a March 6 blog on his website, chef Sanjeev Kapoor shared five easy protein-rich recipes for fitness enthusiasts, including the popular south Indian dish, beetroot quinoa pachadi, a nutritious dish combining quinoa, beetroot, yogurt, and spices. Also read | Chef Sanjeev Kapoor shares 5 delicious ways to sneak protein into your daily diet: Moong dal to vegan omelette with tofu Chef Sanjeev Kapoor's healthy recipes are rich in protein and vegetarian. (YouTube/ Sanjeev Kapoor Khazana) He also shared other delicious recipes, such as overnight oats, a wholesome breakfast combining oats, milk, chia seeds, nuts and seeds, which provides a protein boost from milk, chia seeds, pumpkin seeds, cashews, and pistachios. Chef Sanjeev Kapoor further shared his recipe for green pea mash, another protein-rich dish made with green peas, which also offers dietary fibre, vitamins A and K, and antioxidants. Chef Kapoor said, 'Add these recipes to your list of pre- and post-workout meals and fuel your fitness journey with delicious, nutritious options. Who says you have to sacrifice great taste to stay fit?' Ahead, a look at the chef Sanjeev Kapoor's top 5 recipes that are nutrient-dense and perfect for added protein and energy: 1. Beetroot quinoa pachadi Chef Sanjeev Kapoor said, 'With a vibrant fusion of traditional Indian flavors and modern superfoods, this Beetroot Quinoa Pachadi is crafted to delight your palate and fuel your fitness journey. Quinoa, often hailed as a superfood, is a complete protein source, providing all nine essential amino acids. With approximately 4.4 grams of protein per 100 grams when cooked, it surpasses many traditional grains in protein content. The incorporation of Beetroot not only adds a rich, earthy flavour but also infuses the dish with antioxidants and essential nutrients. The added yoghurt and a blend of spices enhance the protein content and offer a probiotic boost, promoting gut health. This harmonious blend of ingredients results in a dish that's as nourishing as it is flavourful.' ⦿ Ingredients 3-4 tablespoons beetroot puree ¼ cup quinoa 1 cup yogurt Salt to taste ½ tablespoon + 1 teaspoons oil ¼ cup scraped fresh coconut 1 green chillies, finely chopped ½ inch ginger, finely chopped 2 dried red chillies ½ teaspoon mustard seeds 4-5 curry leaves ⦿ Method 1. Heat a small deep non-stick pan. Add quinoa, 1 cup water and salt and mix. Add 1 teaspoon oil, mix and bring the mixture to boil. Cover and cook till quinoa is done. Transfer in a bowl and refrigerate it. 2. Coarsely grind together coconut, green chillies and ginger. 3. Take yogurt in another bowl and whisk. Add ground coconut mixture and whisk. Add beetroot puree and whisk well. 4. Add salt to yogurt mixture and whisk. Add cooked quinoa and whisk well. Transfer on a shallow serving plate. 5. To prepare tempering, heat remaining oil in a tempering pan. 6. Roughly cut dried red chillies using a pair of scissors. 7. Add mustard seeds to hot oil and let it sputter. Add curry leaves and let it crackle. Add dried red chillies and swirl the pan for few seconds. 8. Pour the tempering over the beetroot yogurt mixture and serve. 2. Overnight oats 'This Overnight Oats recipe is a delightful fusion of taste and nutrition, meticulously crafted to support your fitness goals. This wholesome dish combines fibre-rich oats with protein-packed ingredients, offering a convenient and nourishing start to your day. In this recipe, oats are combined with milk, chia seeds and a variety of nuts and seeds. Milk provides approximately 3.3 grams of protein per 100 ml, while chia seeds offer about 4.7 grams of protein per ounce. Nuts and seeds such as pumpkin seeds, cashews, and pistachios contribute additional protein, with pumpkin seeds providing around 7 grams per ounce, cashews about 5 grams per ounce, and pistachios approximately 6 grams per ounce. This combination ensures a substantial protein boost, essential for muscle repair and growth,' he said. ⦿ Ingredients 1½ cups rolled oats 2 cups yogurt 4 tbsps honey 2 cups milk 2 tbsps chia seeds 4-6 tbsps pumpkin seeds 4 tbsps chopped cashew nuts 4 tbsps chopped pistachios 4 tbsps dried cranberries 4 tbsps chopped dried figs 1 tsp cinnamon powder Chopped mixed fruits for topping Orange segments for garnish Flax seeds to sprinkle Fresh mint sprig for garnish ⦿ Method 1. Take yogurt in a bowl. Add honey and whisk well. 2. Add milk and mix again. Add oats, chia seeds, pumpkin seeds, cashew nuts, pistachios, cranberries, dried figs and cinnamon powder and mix well. 3. Transfer in a serving jar, close the lid and refrigerate for 6-8 hours. 4. Top up with chopped fruits, orange segments and sprinkle flax seeds on top. 5. Garnish with mint sprig and serve. 3. Green peas mash Chef Kapoor added, 'The green pea mash is a fabulous blend of vibrant flavors and nutritional benefits, making it an excellent choice for fitness enthusiasts seeking protein-rich options. Green peas are a notable plant-based protein source, providing approximately 8.6 grams of protein per cup when cooked. In addition to protein, green peas offer dietary fibre, vitamins A and K, and antioxidants, contributing to overall health and well-being. Incorporating this flavourful green pea mash into your meals not only enhances your protein intake but also adds a nutritious and delicious element to your fitness-focused diet.' ⦿ Ingredients 2 cups green peas ½ bunch fresh mint 1 tbsp butter 2 peeled potatoes 1 tsp crushed black pepper 1 tsp red chili flakes 1 tsp paprika powder Salt to taste ⦿ Method Roughly slice potatoes and place them in a pan. Add green peas and fresh mint to the pan. Add water, bring to a boil, cover with a glass lid, and cook until potatoes are mashable. Check potatoes; once soft, strain the mixture and let it cool to room temperature. Grind the mixture into a smooth puree. Add seasonings: paprika, crushed black pepper, and red chili flakes, then grind again. Heat a pan, melt butter, and cook the pureed mixture briefly. Serve in a bowl, garnished with paprika powder 4. Corn and sprouts sandwich According to the chef, 'The corn and sprouts sandwich is a perfect blend of taste and nutrition, making it an excellent choice for those focused on muscle building and fitness. Moong Sprouts contain around 3 grams of protein per 100g, making them a great plant-based protein source that also provides essential amino acids. Sweet Corn adds about 5 grams of protein per cup, along with fibre and essential nutrients that support overall health. The bread and cheese add more protein content to support muscle repair after workouts and carbs to sustain energy. This nutrient-dense, high-protein sandwich is an ideal pre- or post-workout meal, helping fuel your workouts and support muscle recovery.' ⦿ Ingredients ¾ cup boiled and crushed sweet corn kernels ¾ cup boiled moong sprouts 8 white bread slices 1 tbsp butter + for applying 1 tsp oil 2 green chillies, chopped 1 small green capsicum, finely chopped 1½ tbsps green chutney ¾ cup grated processed cheese Salt to taste Tomato ketchup to serve ⦿ Method 1. Heat butter and oil in a non-stick pan. Add green chillies and sauté for 20 seconds. 2. Add green capsicum, and mix well. Add crushed sweet corn, and boiled moong sprouts and mix well. Cook for 1 minute. 3. Take the pan off the heat and transfer the mixture into a large bowl. Add green chutney, processed cheese and salt and mix well. 4. Apply butter on one side of all the bread slices. Apply a portion of the mixture on to 4 slices of bread and cover it with the remaining bread slices with the butter side facing down. 5. Apply some butter on top of the sandwich. 6. Heat an electric griller. Place the sandwich on it and grill for 3-4 minutes. 7. Place the sandwiches on a worktop, diagonally cut them in half and arrange on a serving plate. 8. Serve hot with potato chips, and tomato ketchup. 5. Chickpeas and avocado salad Chef Kapoor said, 'The chickpea and avocado Salad is a savoury blend of flavours and a nutritional powerhouse, making it the perfect choice for those looking to enhance their protein intake to support gym workouts. Chickpeas are renowned for their high protein content, wherein one cup serving provides approximately 11 grams of plant-based protein essential for post-workout recovery. While primarily known for healthy fats, avocados also contribute to your protein intake, offering about 4 grams per fruit. Incorporating this dish into your meal plan can provide a balanced source of protein, healthy fats, and essential nutrients, supporting your fitness goals and enhancing overall health.' ⦿ Ingredients Salad 1 cup boiled chickpeas 1 medium avocado, roughly chopped Mixed lettuce leaves as required 12-15 red radish slices 1 small English cucumber, thinly sliced into roundels 1 small beetroot, boiled, peeled and thinly sliced into roundels 1 fresh jalapeno, thinly sliced into roundels ¼ cup boiled sweet corn kernels 3-4 red cherry tomatoes, halved Peanut nougat, roughly chopped for garnish Dressing ½ cup whisked yogurt 2 tbsps fresh cream 2 tbsps extra virgin olive oil Crushed black peppercorns to taste Salt to taste ½ tsp smoked paprika powder ¼ tsp dried mixed herbs ⦿ Method 1. To make the dressing, take whisked yogurt in a bowl. Add fresh cream, extra virgin olive oil, crushed black peppercorns, salt, smoked paprika and dried mixed herbs and whisk till well combined. 2. Arrange the mixed lettuce leaves on a serving plate. Sprinkle the boiled chickpeas and drizzle some of the dressing. 3. Arrange avocado pieces, place red radish roundels, and cucumber roundels. Randomly arrange beetroot slices, fresh jalapenos roundels, and boiled sweet corn kernels. Place red cherry tomato halves, drizzle the dressing, and garnish with peanut nougat. 4. Serve immediately. Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.
