Every Southern State in India has a Dosa specialty which is unique in taste and texture. You may be familiar with the traditional dosa recipe that’s made from 1:4 portion of urad dal and rice. However, if you have traveled across South India, you would have come across a range of dosas made from a concoction of legumes, grains, herbs, and fillings. So, let us introduce you to some of the best dosa recipes from different parts of the southern regions that you can prepare in your kitchen.
Neer Dosa
Neer dosa is a staple breakfast recipe from Tulu Land and is part of the Udupi, Mangalorean cuisine. The best thing about this recipe is that it can be prepared instantly, without having to ferment the batter. Neer which stands for water in Tulu signifies that the consistency of the batter is very thin and flowy. Neer Dosa is perfect for dunking in non-veg gravies like Mangalorean Kori Gassi and it goes equally well with a spicy chutney. With a little bit of planning, the dosa can be put together in minutes.
Here is the recipe for Neer Dosa
https://www.kannammacooks.com/neer-dosa-mangalorean-style-neer-dosa/
A thin batter is preferred for making Neer Dosa. you can use either a ladle to spread the batter on a tava or your KENT dosa and chilla maker. The appliance is a very handy dosa maker that allows you to prepare thin and crisp dosa with much finesse.
Pesarattu
This dosa recipe is from the Andhra/Telangana region. Unlike the traditional dosa batter, Pesarattu does not contain urad dal. Instead, moong beans or moong dal serves as the primary base for this dosa. Pesarattu is a very healthy dosa. Moong dal is comparatively lighter than urad dal. If you are looking to lose weight or eat healthily, make pesarattu for breakfast and snack. Again, you can use the dosa maker to make pesarattu. Using KENT dosa and chilla maker will ease the process.
Here is the recipe for Pesarattu
https://www.kannammacooks.com/pesarattu-recipe-andhra-pesarattu/
Traditionally persarattu is filled with a portion of upma. However, if you do not have the time to prepare upma, fill the dosa with chopped onions and capsicum. Serve with coconut , jaggery or chutney to get the authentic taste.
Appam
Appam is a distant cousin of the dosa family and is a specialty from the southern state of Kerala. To make appam, you will need a special appam pan. Appam is thin and crispy on the side and slightly thick in the center. Its fluffy and so good for dunking in coconut based curries and stew. Sometimes Yeast or Palm wine / Toddy is used for fermenting.
Recipe for Appam
https://www.kannammacooks.com/appam-recipe-without-yeast/
There is more than one way to prepare dosa. Try these recipes at home and surprise your friends and family with your culinary skills.
Easy and spicy recipe for pepper chicken. Dry style pepper chicken recipe with step by step pictures.
This is a very easy recipe made with cooked chicken and can be put together in minutes. This is an extremely easy side dish to prepare and bachelor friendly. Here is how to do it.
We need boiled chicken for the recipe. I boiled the chicken in water and salt in a pressure cooker for 7 minutes. Shred the boiled chicken into small pieces. Set aside.
Heat a teaspoon of ghee in a pan and add in the onion and a sprig of chopped curry leaves.
Add in the salt and pepper powder. If you want it spicy, add extra black pepper powder. Saute till the onions are soft.
Add in the shredded chicken and saute for 5 minutes more. Add a teaspoon of ghee and more curry leaves and remove from heat.
Serve hot. It usually goes well as a side dish for rasam or any south Indian curry. My favorite way is to stuff it in sandwiches. I grill the sandwiches with some mayo and cheese and lots of chicken.
It comes out really well and is my sons favorite after school snack.
- 300 grams cooked and shredded chicken
- 2 teaspoon ghee ( 1 teaspoon + 1 teaspoon )
- 1 onion, sliced
- 2 sprig curry leaves ( 1sprig + 1 sprig)
- 1/2 teaspoon salt
- 1 teaspoon black pepper powder
- Shred the boiled chicken into small pieces. Set aside.
- Heat a teaspoon of ghee in a pan and add in the onion and a sprig of chopped curry leaves.
- Add in the salt and pepper powder. If you want it spicy, add extra black pepper powder. Saute till the onions are soft.
- Add in the shredded chicken and saute for 5 minutes more. Add a teaspoon of ghee and more curry leaves and remove from heat.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dish
- Cuisine: Tamilnadu
