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KCCA Cookoff 2011 - Thattukada: Dosa Recipes

Here are the Dosa recipes from Cookoff 2011-Thattukada. (Meen Curry recipes are available at this link.)

FIRST PRIZE WINNER AVOCADO MASALA DOSA
by Beena Premachandran & Vineetha Vijayan

Ingredients

    Grinding:
  • Rice 3 cups
  • Urad daal 1 cup
  • Fenugreek seeds (Uluva) -1 tsp
  • Toor daal 1 scoop
  • For Avocado Puree:

  • Avocado 1
  • Butter 1 tbsp
  • Salt As reqd
  • Red Chutney:

  • Coconut (grated)- 1/2
  • Chili powder 1 tbsp
  • Onion (small) 5 counts
  • Salt As reqd
  • Potato Masala:

  • Potato 3
  • Onion 1
  • Carrot 1(small)
  • Green peas 3 tbsp
  • Green chilies 3 count
  • Ginger 1 tbsp
  • Oil 3 tbsp
  • Mustard seeds 1 tsp
  • Turmeric powder ½ tsp
  • Urad daal 1 tsp
  • Salt As reqd
  • Curry leaves 1 stick

Method of Preparation

    Dosa batter:
  • Soak the ingredients for grinding in water for about 4 – 5 hrs.
  • Grind it in a blender by adding little water to make fine batter.
  • Add salt and keep it overnight for fermentation.
  • Red chutney:

  • Grind all the ingredients to make fine paste.
  • Avocado Purée:
  • Mix Avocado and butter (room temperature) well to make a Purée consistency.
  • Masala :

  • Heat oil in a pan and add mustard seeds.
  • Add sliced onion, potato, ginger, green chilies, carrot, and green peas.
  • Saute and add turmeric powder, salt and little water.
  • Allow it to boil until potatoes are boiled well and it becomes thick.
  • Add curry leaves and keep it aside.
  • Dosa
  • Heat up a dosa tawa.
  • Pour a ladle of dosa batter on the tawa and spread it Medium thin.
  • Pour oil on it
  • Spread a spoon of avocado puree on dosa in a circle manner.
  • Spread a spoon of red coconut chutney on top of this.
  • Pour ghee over it.
  • Place a portion of the potato Masala in the center and cover it with the other half of the dosa.
  • Serve hot with Sambhar and Chutney.
(c) Kerala Club California http://www.keralaclubca.org/
2nd PRIZE WINNER! Mast Indo Chinese Masala Dosa
by Shelly John & Smitha Nambiar.

Method of Preparation

    Dosa
  • Soak 3 cups of rice and 1 cup of urad dal overnight
  • Grind them separately.
  • Mix and keep in warm place for 10-15 hours so that it ferments
  • After batter ferments mix with water and salt to get looser consistency
  • Chinese Mix

  • Finely chop onions and sweet peppers
  • Caramelize both in pan with oil
  • Add store bought soy sauce and schezwan sauce, salt and mix till blended well
  • Onion Chutney

  • Carmelize sliced red onions
  • Add chilly powder and salt and mix till nice aroma comes
  • Keep aside till it cools down
  • Grind to get a smooth paste
  • Coriander Chutney

  • Grind onion, cilantro, grated coconut, green chilly, tamarind, ginger, salt to smooth paste
  • Indo Chinese Masala
  • Add the chinese mix, onion chutney and coriander chutney and mix it together. Add seasoning to taste.
  • Assembling the Indo Chinese Special Dosa

  • Grate paneer finely
  • Heat a skillet and put little oil
  • Spread the dosa batter in round shape
  • Cook one side well and then cook the other side of dosa for 10 sec
  • Flip it back to the well cooked first side
  • Apply a thin layer of Indo Chinese Masala and cook covered for 10 sec
  • Fold the dosa to a semicircle, and lift it from the skillet
  • Allow it to rest for 20 sec and then cut to desired size.
  • Mast Indo Chinese Masala Dosa is now ready and can be served with the chutneys.
(c) Kerala Club California http://www.keralaclubca.org/
3rd PRIZE WINNER! Malabar Thattukada's UrumiZZzzz (AKA Pepper Mashroom) Dosa
by Reshma Narayanaswamy

Ingredients

  • chopped coriander springs 1
  • chopped onion number 1
  • coriander pdr tsp 1
  • cumin tsp 1/2
  • cumin pdr tsp 1
  • garam masala whole or pdr pinch 1
  • garlic piece 4
  • ginger garlic paste tsp 1
  • lemon juice piece 1/2
  • mushroom pounds 1
  • oil tbsp 1
  • pepper pinch 1
  • red chilli to taste 1
  • salt to taste 1
  • Tomatoes 2 big ones

Method of Preparation

  • Heat oil in a pan , add whole garam masalas/Can use gram masala powder if you want, cumin seeds and when they crackle add chopped onions ,salt, turmeric ginger garlic paste and cook.
  • Then add curry leaves and chopped gr chillies add tomatoes cook for few minutes
  • Add mushrooms and cook till they are soft.
  • In another pan add butter , add crushed garlic, pepper,cumin seeds mixture to it add coriander pdr and cumin pdr....add the cooked mushroom mixture and cook till the moisture evaporates and dry ...Garnish with lemon juice and chopped coriander leaves..
  • Tadaaaa Malabar thattukada's UrumiZZzzz Aka Pepper Mashroom is ready
(c) Kerala Club California http://www.keralaclubca.org/
Popular Prize Winner! Polappan Ada Dosa
by Sreevani Sreejith

Ingredients

    Ingredients to grind:
  • Rice - 1/2 cup
  • Urad dal -1/2 cup
  • Chana dal -1/2 cup
  • Toor Dal -1/2 cup
  • Red whole chillies - 10
  • Asafoetida - a pinch
  • Garnish:
  • Coriander leaves , Onion, Carrots - finely chopped

Method of Preparation

  • Soak the first 4 ingredients in enough cold water for at least 4hours.
  • Grind them with red chilies, Asafoetida and salt into a smooth batter similar to that of dosa.
  • Heat a griddle on medium heat and pour about 2 ladle full of batter. Spread the batter on the griddle.
  • Garnish with Coriander leaves , Onion, Carrots.
  • Add 1/2 tsp of oil around the dosa and let it cook for about 3 minutes
  • Flip the dosa and cook for another 2 minutes.
  • You can make them either thick (like utappams) or waffer thin (like dosas).
  • Serve hot with any chutney (coconut/ peanut etc) you like or it tastes equally YUM with plain curd.
  • These "Ada" are really quick and delicious.
(c) Kerala Club California http://www.keralaclubca.org/
"Yummy to the Tummy" Kidz Choice Winner! Strawberry Nutella Dosa
by Ramesh Nair

Method of Preparation

  • Soak 3 cups of idly raw rice + 3/4 cup of urud dal + a couple of fenugreek seeds for a couple of hours.
  • Grind the above ingredients and keep the batter overnight in the oven (after preheating the oven to 300 degree Farenheit for 10-15 minutes) for best fermentation
  • On the dosa pan, brush mustard oil, spread the dosa batter on the pan, and completely cook it
  • Take it off the pan
  • Spread nutella right away so that it melts and add sliced strawberries
  • Fold the dosa in half, and enjoy your delicious Strawberry Nutella Dosa!
(c) Kerala Club California http://www.keralaclubca.org/
Spinach Cheese Dosa
by Usha Nair

Method of Preparation

  • Soak 3 cups of idly raw rice + 3/4 cup of urud dal + a couple of fenugreek seeds for a couple of hours.
  • Grind the above ingredients and keep the batter overnight in the oven (after preheating the oven to 300 degree Farenheit for 10-15 minutes) for best fermentation
  • On the dosa pan, brush mustard oil, spread the dosa batter on the pan
  • When it is slightly cooked, put baby spinach leaves (that are thoroughly washed), and shredded mozarella cheese on the dosa
  • Fold the dosa, put a little oil, and flip the dosa
  • Once you see the cheese melting and the dosa a little crisp, you can slowly take it out of the pan
  • Now you can enjoy your healthy, delicious spinach cheese dosa :)
(c) Kerala Club California http://www.keralaclubca.org/

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