Celebrating with Celebration of Dosas!

Technically, today is the day I posted my first post a year ago! Though it took me another month and half to post my first recipe. But whatever, I think today marks one year completion of my dear blog. I never knew this milestone until recently, because I always remember my first recipe post as my first. So this dosa celebrations comes as such an excellent way to celebrate my blog anniversary too.

It all started and ended in such speed, that I just signed up and in no time, I had a blog on hand. Believe me, I never thought much when I was trying out my blog name. But down somewhere it reflects to what I think and do everyday. Seasons personify the different stages in life and hence how we cook for each season. So this blog is my humble way to record my seasonal cooking and hope it attracts people of all seasons.

I wish to thank each and every one of you for all your support and encouragement, I have been getting all these months. I wish it will continue to be so. Thank you for making this place a wonderful outlet for me. I had wanted to post 365 recipes by the one year mark, I have managed only 290. If I consider my first recipe post, I should try to reach that mark, hopefully! Out of these almost 80% are ones I have learnt from my mom and my mother in law. So I am happy my kids will not have to search far to look for our home made dishes. And I have always rejoiced knowing that somebody tried and enjoyed.

Coming to this Mela, I am overwhelmed with the response. I would like to thank each and everyone of you, who have sent in your entries and those who wanted to send but couldn't for various reasons, I understand we do have a life much bigger than this blog. And to all those of you, who are reading this right now!. Without any of you, this is not a success story!

For the Dosa Mela, we have 94 bloggers coming along with 172 entries. Out of these 167 are recipes and rest are generally on Dosa and its beauty. I have categorized the entries as Dosas made with Fermented Batter and those that are instant. Of course, by instant I don't mean right away, though there are some of those too. After all, you got to put in some effort, to get delicious results right.

And apart from those mentioned, we have those that need overnight soaking. I mean those that need soaking over 4+ hrs. I haven't really categorized these very strictly, but these can be made instantly too, within 2 hrs time.

Ok, before that some little technical information about Dosa, though most know what it is.

Dosa is a South Indian crepe, though now its widely available throughout the globe. It is rich in carbohydrates and proteins as its normally made with Rice and Lentil batter.

The different names this is called:

Bangla: Chapri
Gujarati: Pooda / Poodla
Kannada: Dose
Konkani: Pollo
Malayalam: Dosha
Marathi: Ghavan / Dheerda / Amboli
Tamil: Dosai
Telugu: Dosa / Minapattu
Tulu: Dose

Do let me know the other names, will update this list!

Dosa making

Regular dosa batter is made from rice and split, skinned urad bean blended with water and left to ferment overnight. In the dosa batter, the rice is very finely ground. The rice can be uncooked and/or parboiled. The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.

The batter is then ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. The dosa may then be folded in half and served, or it may be flipped to cook on the other side and then served.

Some of the common Dosa Varieties

Sada Dosa - Plain dosa
Ghee Roast - Dosa roasted with lots of ghee and made very thin
Paper Roast - Dosas made like papers.
Masala dosa - stuffing lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around a onion and potato curry. We now have many other masala filling instead of Potatoes.
Mysore Masala - Red chutney applied to its inside surface along with Potato filling
Rava Dosa - Made with rava or semolina, which doesn't need fermentation.
Wheat dosa - made with wheat flour, and served with coconut chutney.
Vella dosa - a sweet dosai made of jaggery[citation needed], with ghee/neyyi.
Ragi dosa - made of ragi or millet flour, usually considered "a poor man's fare".
Muttai dosai - eggs are added to the regular batter; the word muttai in Tamil means "egg".
Set dose - a popular type of dosa in Karnataka, which is cooked only on one side and is served in a set of two, hence the name.
Neer dosa - a dosa prepared from rice unique to Dakshina Kannada and Uttara Kannada districts.
Pesarattu - a dosa prepared from moong dal; Andhra special. The variations include a) making from soaked whole moong seeds (along with green cover), which gives a greenish tint to the Dosa, and, b) making with yellow coloured moong dal (green cover removed and dal is refined), which gives a fine golden yellow tint to the dosa when roasted. Both these forms are famous in Andhra Pradesh, and are typically served with chutney made from Ginger and Tamarind.
Adai - a dosa prepared from a combination of dals namely Urad, Channa & Moong dal.
Appam - a dosa prepared from a combination of patted rice (Avalakki), rice & yogurt.
- source - wikipedia

Lets get on with the general entries.

Vegeyum through her lens, send us this interesting picture of a Dosa Maker plying his trade. As she was waiting for a train to arrive, all she could do was to capture the delightful picture.

The expertise required to make quick and fast dosas, for customers waiting eagerly to devour them, is one captivating scene. Hop on her blog to catch other interesting pictures. I got to tell you, pictures through her lens come out most beautifully!

Vegeyum was the first to send in her entry and I was so trilled getting my first one. She predicted that I will end up with many, she was so true. Thank you Vegeyum, for your wonderful words.

Jayashree shares with the us the picture of the expert dosa maker.

He is seen making many dosas at a time and served them excellent dosas with such skill during a function at their place.

From Sree comes a beautiful sketch portraying a Grandma making dosas hot hot!...Oh how I remember mine doing the same!. All her sketches are so captivating and this is no less.

Indira, not just content with the enrichment she gives us, with her cooking and knowledge, she has made Saturday a day for us to be enthralled with Sree's talent. So thank you Indira and Sree for the wonderful entry!

Have you ever wondered how easy it would be, if we can get those much needed recipes at a click.

Ramki has done just that. He has created pages with most sought out recipes and compiled as one. So check out his 1001 Instant Dosas!


I hope Lathamma wouldn't mind. She was busy and said I could take all the entries I wanted and I did just that!

Her tips on dosa batter is a must for all of us who ever had any doubts!. Thanks Lathamma for your wonderful tips and ideas. I didn't want to miss out your excellent entries for any cause.


Next comes the Dosas with no fuss, no fermentation but you will have to remember to soak them overnight!

I know all of us prefer the batter to be ready at hand for any quick need. But these do come quite handy, provided we remember on time to soak them overnight. I guess these can be made with about 4 + hours of soaking. But I am going to call these as Overnight Soaked Dosas, cos the authors say so!

For these dosas that require to be soaked overnight, Moong Dal contributes most! And if you are using Rice, its just a smooth batter that's required.

The entries are sorted by Alphabetical order.

Archy makes a green green dosa, that is with a green gram grean dosa. Well there are too many green in that and I simply love green!

This is the simplest we can get with no fermentation!
Cinnamon does a comeback entry with a lovely Onion Pesarattu. These are the ones that she used to order while visiting udipi restaurants. Hey Cinnamon, you sure will have company if we go together!

Not only that, she spends solid time reading through all the dosa Varieties on house. Another dosa lover on sight!
Sunshine mom recounts how a falafel turns into a dosa for my Dosa Mela. Well I am happy she has turned something into a dosa, else how do we ever get to see such a lovely creation!

Falafel is a deep fried ball or patty that is made from chick peas and spices. so I think its cool to make dosas out of these!

I think I have found another dear friend here. Home Cooked always orders Dosas, while all her friends used to order something else. But with all the passion she has, she feels bad that her dosas never come out well. Though, I don't think so looking at her dish.

Well HC, why bother with the hassles of fermenting when we have the versatile Moong Dal. She fell in love with these and she tempts us too!

Here comes no fuss Lady! All her entries were no fermentation, no fuss types. I guess being around her, we will get fed very fast and be most satisfied.

And gals & guys, if you ever get to taste her food, you better be lavish with your praises!

Kalai becomes all healthy and makes an Adai with Horsegram and Moong sprouts! I simply love it cos' its so green!

Such inspirational thinking is most welcome. Horsegram, I heard is very very good for health and if you are going to combine it with Moong sprouts. That makes one ultimately healthy dosa.


Pravs makes this lovely Pesarattu along with Upma. Being an andhrite, I can associate so well with this dish. And it looks so yummy.

Both these together can work out to be an ideal weekend bunch!
Seena comes with another Dal and Rice dosa. The dal can be either Channa dal or Tur dal. I think its excellent.

In the entire list, there are only couple of dosas with tur dal! Thanks Seena

Sushma comes with a dosa recipe that calls for a Cucumber! The cucumber gets ground with the soaked rice and what can be more tasty than that?

And not just that, she serves it with a Coconut and Jaggery Mix. For all you sweet lovers, this is a sure hit!

Ramya finally made it to the mela with a cucumber dosa!...its wonderful to have another cucumber dosa.

She says mangaloreans are known to be dosa lovers. Well I am all interested to know more varieties!

Priya, a non blogger sent me a recipe for coconut Dosa along with an yummy chutney. I made it and we all simply loved it.

Thanks for sharing this recipe with us, Priya.
My Mother in law has always been very innovative and she proved me further by coming up with a dosa that had every dal you can think of.

check out this very innovative dosa from her!
This one is my most favorite dosa that Amma makes so yummy. Its our famour Andhra Pesarattu. I was able to reproduce to far closer effect.

The other dosa called for curds, and I was curious. Works out best when you have extra curds on hand and not sure what to do with it!

Will be back with the entries that have to be fermented, well I got to have them fermenting right. Thank you!