Ani’s Kids Recipe,South Indian samayal & Tips!
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Just to share with you…………

I have heard that surakkai/sorakkai is very good during pregancy days if the pregnant lady has swelling on his legs.  People always make sambar or kolumbu or kotu out of suraikkai.  But the intake of surakkai will be less if we take in the form of curry veriety.   But, when they take this surakkai dosai they will be able to eat more quantity of the vegetable.   This is so simple, easy to make and delicious one.

Sorakkai dosa

bottlegaurd dosa




1.  Sorakkai – 1 cup ( peeled and cutted)
2.  green chilli -3
3.  Raw rice -1/2 cup
4.  Idli rice -1/2 cup


1.  Put both the rice in bowl and soak it in water atleast for 2 hours.
2.  Then grind rice with surakkai, chilli and needed salt either in grinder or mixie.
3.  Keep the grinded mixture aside atleast for 1 hour. (if you are in a hurry you can use it immediately)
4.  Make dosa with the batter and serve hot with coconut chutney.


I have given the very plain methd of making surakai/sorakkai dosa.   You can make rich looking dosa by adding finely chopped onions, curry leaves and corriander leaves.

Know about TamilNadu APPAM

Appam is a famous South Indian dish.  Appam are bowl-shaped rice pancakes cooked on one side only in a curved iron pan.   Now a days non-stick  appa kadai’s are available in which app am in coming really good.   They are typically served with a coconut milk. Even if you can’t duplicate the distinctive form the sweet and yeasty flavor of this recipe is authentic.   A well-fermented batter will form small holes (like a lace) all over the appam while cooking.   This makes the appams very light.

Facts about Coconut

Nutritional Highlights (Coconut (meat, raw, unsweetened), 1 cup, shredded)

Calories: 283
Protein: 2.7g
Carbohydrate: 12.2g
Total Fat: 26.8g
Fiber: 7.2g
Iron 1.9mg
Selenium 8.1 mg

Sugggestion for a person who is already having Cholestrol

One cup of fresh coconut milk contains 50 grams of saturated fat.   So I don’t think it would be a good choice to use coconut milk very often.   So such people can try appam with different chutneys like Tomato-onion chutney.




Appa Chatti


1. Raw rice – 2 cups

2.  Idli rice – 1 cup

3. Urud dal – 1/4 cup

4. fenugreek seeds-1/4tsp

5. Soda salt – a pinch

6. Handful of left over white rice.



1.  Rinse and soak rices, fenugreek seeds and  dal together for minimum of 4hrs in water .

2.  In grinder first add the white rice and let it get mashed first then add soaked items and grind them by adding water into smooth batter.

3.  Add salt and keep it aside for 8 hours for fermentation.

4.  Before making appam mix soda salt  to batter and stirr well.

5.  Heat appa kadai , pour one spoon of  batter and take kadai in hand and give on full rotation so that batter will spread on kadai and cover it with lid.  Don’t flip appams(turn on other side) .

6. Serve hot with coconut milk or chutneys.


Coconut Milk Preparation

1. Grind grated coconut by adding water and extract only the coconut milk by filtering

2. Add required sugar to that milk.


Side dishes

Coconut chutney, Coriander chutney, Tomato onion chutney

Pudhina chutney, Peanut/groundnut chutney, Garlic chutney

Easy Sambar, Dal sambar


1. Ensure that the centre of the appam is at least an inch thick by pouring more batter in the middle.

2. Adding coconut as another ingredient while grinding gives you more taste.

Just to Share with you….

Almost everybody says, “We are not having enough protein in our diet.”  The fault is not with their eating habits; rather it is of their culture/cuisine.   It’s always a surprise to me, when I hear that Indian food (particularly vegetarian) doesn’t have sufficient protein content.  It is a big myth for me.   People often have a mental picture in their minds, which shows only meat products when they think of protein.   Since in our Indian food we don’t consume as much meat as our American counterparts do, we tend to think that we are not getting sufficient protein.  Adai is very famous South Indian recipe, rich in taste and flavor and yet really really healthy.

We can say this as “PROTEIN DOSA” since this dosa is made of mixture of Dals.  After my marriage, one day I told my hubby that I am going to make Adai.  He told no no.  He replied that he ate Adai somewhere before once and he didn’t like that.  Then I explained him abt the PROTEIN VALUE and told him let me make today if you don’t like then I will stop making it.  He agreed to it.

Now Situation got reversed and he is asking to making Adai.  Also, when I came (US) here for the first time.  I met Maitri Goel.  She is my North India friend.  we used to exchange foods.  One day I made Adai and gave her.  Her son is one year old.  He loves that a lot.  Since this dosa is having lot of Proteins she got recipe from me and shez making it in alternate days for her son. Try giving your kids this type of Dosa at least once a week.

My grandma uses  all kinds of grains, dals  and she call this as Kara Dosai.


1. Chana Dal – 1/2 Cup

2. Urad Dal – 1/2 Cup

3. Moong Dal –  1/2 Cup

4. Toor Dal – 1/2 Cup

5. Rice – 1 1/2 Cups

6. Onion –  1

7. Red Chilli –  4

8. Jeera  - 1/4 tsp.

9. Salt to taste



1. Soak ingredients all dals and rice in water for 4 to 5 hours.

2. Grind all the them into a smooth batter . When grinding add Redchilli and jeera (cumin seeds)

3. Allow it to ferment for 6 hours.

4. Heat a Tava/Dosa pan.

5. Pour about a cup of dosa batter using a rounded spoon and spread it thin(like paper).

6. Sprinkle some finely chopped onion and little oil on the top and cover it with a lid

7. Fold dosa when it is done.

8. Serve with Tomato-onion chutney or cocount chutney.


Side dishes

Coconut chutney , Coriander chutney , Tomato onion chutney

Pudhina chutney , Peanut/groundnut chutney , Garlic chutney

Easy Sambar , Dal sambar


1. Easy way of Fermentation

If it is winter or weather is very chill then Preheat the oven to 215F and switch off and place the dough and leave it over night for fermentation.

2. Dosa Tava got screwed up and dosa is not coming

a. Cut the onion into two halves and rub dosa tava with onion. Then dosa’s will come perfect.

b. Use Grill non-stick sprays such as PAM

Secret behind RAVA DOSA

Do you know the secret and success of Rava dosa?

When you have only less quantity of Idli batter or no batter at home and you want to make some light tiffins and you don’t want to go for Chappathi’s and Poori’s the best recipe is Rava dosa.  There are different versions in the measurements of riceflour,  sooji and maida and I have tried many.   Somehow I am comfortable with this version as it is quick and easy to make.   It tastes delicious with sambar and chutney.


Rava dosa



1.  Idli batter – 1 cup (see Idli recipe for preparation or rice flour)
2.  All purpose flour/Maida – 1/2 cup
3.  Rava -1/2 cup
4.  Green chillies – 3 finely chopped
5.  Mustard seeds – 1 tsp
6.  Cumins seeds – 1 tsp
7.  Curry leaves – few fnely chopped
8.  Salt to taste
9.  Onion -2


1.  Chop onion into fine pieces and reserve.
2.  Mix flours and rava with salt and green chillies.
3.  Add enough water to get a semi-liquid consistency.
4.  Saute mustard, cumin and curry leaves in 1 tsp oil and add it to the batter.
5.  Heat the griddle/dosa pan .
6.  Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raising the heat). Spread a few drops of oil around the edges.
7.  Sprinkle some onions on top and let it cook by coverng it with a lid.
8.  Fold it and serve hot with chutney or sambar.

Another Variation (with out Idli batter)

  • Take enough rava mix it with curd throughly(may be 1:1 ratio).
  • keep it remain overnight
  • Next day morning to that mixture add chopped green chillies,corriander leaves,curry leaves, onion and salt.
  • Mix well altogether if needed add water and make the batter in dosa consistencey.
  • Make dosa’s out of this batter.


Side Dishes

Coconut chutney , Coriander chutney , Tomato onion chutney

Pudhina chutney , Peanut/groundnut chutney , Garlic chutney

Easy Sambar , Dal sambar




Can anybody hate Dosa? Do you?

Hatting dosa!! howcome!! Just one bite, that’s all we will fall in love with them.  Dosas are such a knockout item of the day.   I often dream of starting my own Dosa Resturant here, having freshly cooked dosas with all kinds of filling inside them.   There is one already in New York, New Jersey area, called ‘Dosa Express’, which boasts about 50 different types of dosas – all kinds, from just plain dosa to dosas with variety of fillings, like cheese-potato curry combo etc.,  But if you ask me, nothing can beat the old classic, ‘Masala Dosa’.  Crisp dosas filled with potato curry, if that’s not enough they are served with coconut chutney and a cup of sambhar.

Dosa Batter

Make batter like how you will make for idli’s (see Idli recipe)

Potato curry Ingredients
1. Large Potatoes – 4
2. Small tomato – 1
3. Large Onion – 1
4. Green Chillies-5
5. Salt as required
6. Oil – 2 tsp
7. Urad dal – 1 tsp
8. Chana dal – 1 tsp
9. Mustard – 1/2 tsp
10. Turmeric – 1/4 tsp
11. Chopped Coriander leaves – 2 tsp

Preparation of Potato curry

1. Boil potatoes, peel and mash well.
2. Heat oil, add mustard, when it splutters, add dals and fry till brownish in color.
3. Add the chopped onions and green chillies and fry till onions are cooked. Add turmeric, and fry for 1/2 a min.
4. Add cutted tomatoes and fry.
5. Finally add the mashed potatoes,salt and coriander leaves.

Masal dosa Preparation

1. Heat a dosa pan.
2. Adjust the consistency of the dosa batter (try out one before starting the actual process).
3. Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raising the heat). Spread a few drops of oil around the edges. Cook till dosa is done, flip and cook for a 1/2 a min or so. Flip again.
4. Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.

Side dishes
Coconut chutney , Coriander chutney , Tomato- onion chutney

Pudhina chutney , Peanut/groundnut chutney ,Garlic chutney

Easy Sambar , Dal sambar

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