Dosa Varieties

I used ‘Fox Millet’ (Thinai in Tamil) for the very first time. There are several food bloggers I follow in instagram, twitter and other social networking sites. It just helps me to know lots of facts about food, ingredients, various cuisines and as a whole its fun & a great learning too.

This is ready to eat Dosa. It need not be fermented.We can have it either with chutney or sambar.I prepared ‘carrot thogayal’ as a sidedish.

A healthy alternative for normal dosa and the batter need not be fermented overnight.With the following measurement 8-10 dosas can be made. I have prepared peanut chutney as a sidedish. However you could serve this with [Onion Tomato Chutney](http://resh-kitchen.blogspot.in/2012/11/onion-tomato-chu

This is a healthier dish since horsegram helps in reducing weight and cholestrol when taken regularly.The best breakfast food.I learnt this recipe from my MIL.The ingredients used are mostly available at our kitchen.

As we all know Ragi is rich in Calcium and it is an ideal food to control Diabetes. Usually I will directly add 3 cups of Ragi flour to 1 cup of ordinary Dosa battar.Most of them add ragi flour directly with water however that battar isn’t tastier. If you would like to prepare battar separately for

This post is exclusively for Melissa and Megan who requested for Oats recipes. This recipe was taught to me by my MIL.It is very simple and easy to make.

Adai is also referred as ‘Dal Dosai’. Spicy food lovers will surely like this dish. The preparation is very easy however we have to be careful with the right proportion of ingredients. When it comes to cooking we have to be interested in trying new combinations instead of sticking to one. Before p

Dosa is almost a favorite dish for South Indians.I am a dosa addict 😛 .On Saturdays’ me and Shiva used to go out for dinner.Last week we got to eat Paneer Dosa in HSB(Hotel Saravana Bhavan ).The taste was so damn good.I can’t stop myself from trying this dish at home.It came out really well.