Dosa varieties with same dosa batter – 5 ways

Dosa varieties with same dosa batter – Simple and easy to fix if you have the dosa batter at home. Here I have shown spicy carrot dosa, beetroot coconut dosa, coriander dosa, onion podi dosa, cheese butter dosa which are commonly made. Other than this you can try many number of recipes as per your preferences.

Dosa batter recipe at my home:

Let me tell you How I make the dosa batter at my home. I take 3 cups idli rice/parboiled rice, 1 cup raw rice and 3/4 cup urad dal, 2 tsp fenugreek seeds. I soak the fenugreek and urad dal together and both the rice together. soak it overnight. Grind the urad dal, fenugreek first and then rice later. Will let it ferment for 4-5 hours.

I usually grind it thick and store it without adding salt so that it lasts more than 10 days without tasting sour. Now if you have this batter, its very easy to make varieties at home instead of having plain dosas everyday.

Making Variety dosa:

While this is just an example of few flavors that can be added to regular batter, you can try various vegetables and spices combination to make it more interesting.

Dosa varieties with same dosa batter

video of 5 different dosa recipes

How to make variety dosa at home with same dosa batter

1. carrot dosa

We need to grind together diced/grated carrots, red chillies, cumin seeds, salt together until fine. You can grate or dice the carrots. Grind everything together to a fine paste.

Take thick dosa batter in a bowl and add the carrot mix to it. Mix together and keep it ready.

Heat dosa tawa and spread the batter to thin round. sprinkle some chopped onions on top (optional).

Let it cook in medium heat until roasted and brown. You can even close and cook if you are not sure if top part will be cooked. Since my dosa is thin, top part will be easily cooked, so need not turn over. serve it hot with chutneys of your choice.

2. beetroot dosa

This is the most attractive dosa because of its color. Best option for those who dont eat beetroot. addition of coconut is optional but i recommend it.

grind together chopped beetroots, green chilli, ginger and coconut along with salt. Grind finely. You can also grate the beetroot and add them.

strain the beetroot mixture into the dosa batter. You can also add it directly but doesn’t give a thin crispy dosa. Mix well and keep it ready.

drizzle oil all over and cook until it browns the bottom side.

Flip over and cook the other side. fold and serve hot with chutney of your choice.

3. coriander dosa

For making the Coriander dosa, firstly lets grind the coriander paste. For this, grind together fresh coriander leaves, green chilli, ginger and salt together to a fine paste.

add it to the batter along with the cumin seeds. Mix well and keep it ready.

Heat the tawa and spread the batter to a thin dosa. drizzle oil all over. Let it brown. Flip and cook the other side as well.

cook both sides, fold and serve hot with coconut chutney.

4. Onion Podi dosa

For onion podi dosa, spread a regular dosa or preferably uthappam and sprinkle podi all over.

again sprinkle small onions or chopped onions on the dosa and drizzle oil all over.

sprinkle podi on top again. once the bottom side starts turning brown, flip over and cook again until onions are brown.

serve hot with podi and chutney.

5. Cheese dosa

butter cheese dosa is one of the favorite for kids. spread an uthappam and drop a dollop of butter on top. spread it when the uthappam is getting half cooked.

sprinkle cheese all over, close and cook until cheese melts. cook in simmer so that dosa does not get charred.

open and serve hot with chutney of your choice.

Dosa varieties recipe card