01
Normal Dosa
Tiffin
fermented rice and lentil crepe.
Everyday dosa from fermented rice and urad dal batter — eaten plain, or filled with potato masala.
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AMMAMMA'S NOTES.
Boiled Rice
2 cups
Raw Rice
2 cups
Urad Dal
1 cup
Channa Dal
1 spoon
Methi
1 spoon
Water
water as needed
01
Soak all ingredients in a vessel for 5 hours, then grind it in a mixer to a paste by adding little little water
02
Note at this point, that the batter should not be too watery, nor too thick.
03
Remove mixture from a vessel and keep it overnight for fermentation, preferably in a warm area.
04
For Uttapam, cut onion, green chilly, a small piece of ginger, curry leaves. In a pan add one spoon oil and fry onion, chilli, ginger, curry leaves, add it to the dosa batter. Make the dosas slightly thick.
05
For Masala Dosa, use the same dosa batter, and the recipe of potato masala.
06
Plain Dosa is best enjoyed with Molagai Podi, and some oil or thengai (coconut) chutney.
02
Masala Dosa
Tiffin
Masala - spiced potato stuffing, Dosa- fermented rice and lentil crepe
A crisp dosa made from fermented rice and lentil batter, filled with a spiced potato mixture and served with traditional accompaniments.
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AMMAMMA'S NOTES.
Big Potato
4-5
Onions
1 big
Sambar Powder
1/4th spoon
Cumin Seeds
1/4th spoon
Ginger
a small piece
Chillis
as per requirement
01
Boil potatoes, remove the skin, smash them well, and add some salt.
02
Cut onions, green chilies, and ginger into small pieces, and set it aside.
03
Heat oil in a pan, add mustard seeds, cumin seeds, and let them crackle. Then add the chilis, and the ginger.
04
Add the smashed potato, a little sambar powder, a little water, and reduce the flame.
05
Let it cool before adding it to the dosa. After adding the masala- dip the ladle in some water, and spread it out evenly.
06
Masala Dosa, contrary to popular belief is best enjoyed with some tomato ketchup or plain.
Rava Dosa
Thin, crisp, lacy dosa made with rava and rice flour — no fermenting needed.
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Set Dosa
Set - a group or collection, dosa - fermented rice and lentil crepe
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ON THE DAYS AMMAMMA MADE NORMAL DOSA, SHE'D CATCH MY DISAPPOINTMENT (NOT AT ALL JUSTIFIED) AND IMMEDIATELY SAY, “WAIT, MASALA WILL BARELY TAKE 20 MINUTES — I'LL CALL YOU FOR A SNACK.” I'D WAIT PATIENTLY AND END UP WITH THE BEST MEAL.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026