She used to make all kinds of dosas and here are a few varieties I usually prepare..
Mixed bean dosa
This dosa is loaded with proteins since it contains many type of legumes..You can include any pulse depending on your liking and availability.It is very similar to adai dosai but you can add pulses of your choice..I prepared it the following way..
Masoor dhall - 1/4 cup
Chickpea / Garbanzo beans - 1/4 cup
Green gram / Whole moong dhall - 1/4 cup
Channa dhall - 1/4 cup
Toor dhall - 1/4 cup
Black eyed beans - 1/4 cup
Urad dhall - 1/4 cup
Raw rice - 1/2 cup
Asafoetida / Hing - 1 teaspoon
Turmeric powder - 1 teaspoon
Green chillies - 4 or 5 depending upon your taste level
Ginger - 1/2 inch
Onion - 1 small sized (optional)
Salt to taste
Soak all the pulses and rice together overnight or for atleast 6 hours.
Grind them in a mixie along with the green chillies,salt,turmeric powder, asafoetida and ginger coarsely..
No need of fermentation..
You can mix the batter along with chopped onions and make dosas..
You need to add a little more oil while prepareing these dosas..
They are delicious and can be served with any chutney of your choice..Tastes best with coconut chutney or ginger chutney..
Egg-cheese and Podi dosa
These are my alltime favorites..I have never thought of blogging about them..But wanted to share it for the Dosa mela..
For the egg dosa just spread the batter in a circle in a pan and pour an egg on the top..Just spread it evenly using a spoon or a fork..
Sprinkle some grated cheese over the top..This melts and gives a nice saltiness..Also add some pepper and serve hot..
If you do not want to add cheese..Just salt and pepper would do..
For the podi version, over the spread dosa batter just sprinkle some idly podi and some oil..Serve with chutney..
This is my entry for Srivalli's Dosa Mela..