Open peri peri paneer dosa, hibiscus dosa and other innovative recipes to add a twist to your dosa

23 February,2024 09:30 AM IST |  Mumbai  |  Nascimento Pinto

Dosas are comfort food and making them is a lot of fun. However, Indian chefs want you to elevate your classic dosa by adding ragi and sprouts, as well as hibiscus and peas, and even add avocado to the chutney among other variations

Indian chefs say you can make dosas with ragi and sprouts as well as peas and hibiscus, and add avocado to the chutney. Photo Courtesy: The Resort/Godrej Yummiez

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Making a simple dosa is probably the easiest way to feed anybody around you, especially with the readymade dosa batter that is easily available in your local supermarket coming to the rescue when you have a busy schedule. While the South Indian dish is a delicacy usually eaten for breakfast, it has over the years developed a reputation of being consumed at any time of the day, and that is what makes it so versatile. So, it is no wonder when Mumbai's Gen-Z, who along with their parents recently revealed to that it is one of their most favourite things to eat or make for themselves to feed their craving.

Interestingly, people in India and closer home in Mumbai have made different kinds of variations through their experiments. One of the most popular versions is the Ice Cream Dosa, made popular by Pure Milk Centre in Ghatkopar. While purists may be shocked at the variation, it has been a crowd-puller for some time now and one can't deny that. However, if you don't want to go that extreme and try something that isn't far from the original yet innovative, Indian chefs say you can do a lot with the ingredients available around you. This is especially if you want to make something quick but if you have more time, you can also make the dosa batter from scratch and enjoy the whole process of making something from scratch, they say.

Move over plain dosa, ghee roast dosa, or even masala dosa, and make these innovative variations. They take inspiration from the original and regional variations to not only include ragi and sprouts but also make use of hibiscus and peas or add peri peri paneer to their dosas or simply turn them into a taco to elevate the experience of eating the traditional dish. They also add their variations to the chutneys but adding avocado and more to give it an edge and eating dosas fun.

Healthy Ragi and Sprout Dosa with Avocado Coconut Chutney
The best thing about the evolution of food over the years is that people find alternatives to traditional ingredients, and it is no different from dosas. With the growing need for healthier options for food, chef Nandan, who is the cluster executive chef at The Resort, says you can simply make a ragi and sprout dosa. If you are feeling a little more adventurous, then take it a step further by experimenting with a version of the traditional chutney by making it with avocado and coconut. The dosa, he promises, has a family yet refreshing taste to it.


For ragi and sprout dosa
Ragi flour 1 cup
Sprout 1/2 cup
Urad dal 1 cup
Green coriander small bunch
Carrot 1/4 cup
Green chillies
Capsicum green, red, yellow 1/2 cup
Red pumpkin 1/4 no
Curry leaves 5 no
Mustard seeds 1/4 tsp
Salt To Taste
Oil 1/2 tsp
Salt To Taste

For Avocado coconut chutney
Coconut half
Avocado 1 no
Salt to taste
Green chillies 1 no
Green coriander small bunch

1. Make the dosa batter with urad dal and ragi flour and keep it for fermentation overnight.
2. Make a paste of sprout and add in the fermented batter keep the better for rest some time.
3. Julienne cut the carrot, capsicum, and bell peppers.
4. Heat the dosa pan and add some oil. Put the urad and ragi batter on the dosa pan and make the dosa. On top put some capsicum, carrot, and bell peppers then turn the dosa other side and cook the vegetables.
5. Cut the red pumpkin into small pieces, then put oil in a pan, add some curry leaves and mustard seeds, add red pumpkin, and cook till it is tender; then remove the pan from the flame.
6. Serve the dosa with pumpkin vegetables.
7. Grate the coconut and add to a bowl, add ripe avocado and salt coriander, and small piece of green chilli to make a chutney, and then serve it with the healthy dosa.

Dosa Taco
What if you could change the way you eat your dosa? The South Indian delicacy has been traditionally eaten with a variety of fillings but chef Niriksha Reddy, the sous chef at ITC Grand Central in Parel says you should make a Dosa Taco, which is her personal favourite. She shares, "Dosas can be prepared in many different ways. Since my childhood, I enjoyed indulging in various dosas curated from a variety of ingredients. One of the many ways that I love eating dosa is in the form of tacos. Modern, easy to eat, innovative, and kids love to eat this."

Vegetable oil 2 tbsp
Jeera/cumin seeds 1 tsp
Curry leaves 8-10 nos
Onions, chopped 1/2 cup
Garlic, chopped 2 tsp
Ginger, chopped 2 tsp
Paneer, grated 450 gm
Green chilies, chopped 1 no
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Dosa batter 1 packet
Salt to taste

For coriander chutney
Kashmiri chillies 2 pcs
Garlic cloves 2-3
Coconut, grated 1/2 cup
Coriander chili chutney 1/4 cup
Onions, sliced 1/4 cup

1. Heat oil in a pan, add the cumin seeds and curry leaves and fry for 1 minute.
2. Then add the onions, ginger, garlic and fry till slightly golden.
3. Then add green chilies and fry for 2 minutes.
4. Add turmeric, red chili powder at this point and continue cooking for 2 minutes. Add the rajma beans.
5. Cook for another 2 minutes till masala combines with it.
6. In a dosa tawa, add the dosa batter and spread it out like a dosa.
7. Add 1 tsp oil over the dosa and let it fry.
8. Top the dosa tacos with sliced onions and garnish with shredded cheese.

Hibiscus Dosa
The beauty of India is that there are different kinds of ingredients available around us and that even includes flowers that are used in the food. Tushar Malkani, executive chef at The Yellow House in Goa's Anjuna wants you to make an innovative version of the dosa called Hibiscus Dosa inspired by food in Karnataka. He shares, "Hibiscus is a native plant of India. If you have hibiscus leaves, you can make dosas with them too. A common ingredient in many traditional dishes of Karnataka including chutney, gojju and tambuli, hibiscus makes for such a healthy dosa full of nutrition in which its leaves are ground along with raw rice to whip up soft dosas. It is rich in antioxidants, has a fruity flavour and can be consumed both hot and cold." The hibiscus dosa, he says, is an incredible dish, which has the health benefits of dosa that are combined with the goodness of hibiscus to offer a nutritious meal.


For the dosa:
Hibiscus leaves 20-25 nos
Uncooked rice 1 1/2 cup
Rice flakes 1/2 cup
Water as needed
Salt 3/4 tsp
Jaggery 1 tsp
Onion 1 no
Small piece ginger
Curry leaves a few
Coriander leaves a few
Green chillies 2 nos

For the chutney:
Roasted gram 2 tbsp
Coconut 1/2 cup
Coriander leaves 1/4 cup
Mint leaves a few
Small piece tamarind
A little jaggery
Salt 1/2 tsp
Green chillies 3 nos


For the dosa:
1. Take 1 1/2 cup of raw rice. Add 2 cups of water and rinse well.
2. Add 2 cups of water again and transfer the soaked rice to the mixer.
3. Add 25 hibiscus leaves, 1/2 cup of rice flakes and 3/4 cup of water. Grind finely.
4. The batter should be fine. Transfer to a vessel.
5. Let it ferment in a warm place for 8-10 hours.
6. Add 3/4 spoonful of salt and water as required and mix well.
7. It should have the consistency of a normal dosa batter.
8. Divide the batter into two portions.
9. Put jaggery in one of the portions according to taste.
10. Take this sweet batter, pour a ladle full of it on a pan and spread lightly.
11. Put 1 tsp oil on top and let it cook for 1 minute. Cover it.
12. Remove the cover. Loosen the edge of the dosa and remove it.
13. Take 1/2 cup of chopped onion, 2 tsp of grated ginger, chopped green chillies, 2 tbsp of curry leaves, chopped coriander leaves, 1/2 tsp of salt and mix well.
14. Take the other plain batter, pour a ladle full on a dosa pan and spread it lightly.
15. Add the 2 tsp of onion mix and spread over it.
16. Put oil and press gently. Cook on a medium flame.
17. Flip and cook.
18. Loosen the edge and remove.

For the chutney:
1. Add 2 tbsp of a roasted gram, 1/2 cup of grated coconut, 3 chillies, a small piece of tamarind, a small piece of jaggery, 1/4 cup of coriander leaves, 1 tbsp of mint leaves, 1 tsp of salt, 1/4 cup of water and grind it slightly coarse.
2. Transfer and temper the chutney.
3. Serve one savoury dosa and one sweet dosa with chutney.

Peas Set Dosa
Beyond using flowers in your dosa, chef Varun Inamdar, who has contributed to the Godrej Vikhroli Cucina Millets Cookbook that was released in January, says you can make the Peas Set Dosa. He shares, "As a chef, I'm deeply fascinated by how traditional recipes evolve. Take, for instance, the dosa, a staple in Indian cuisine, that has seen a remarkable transformation from its conventional rice and urad dal batter to innovative variations like this pea set dosa." By incorporating nutritious ingredients such as oats, jowar flour, and green peas, Inamdar says this recipe not only adds a refreshing twist but also prioritises health without sacrificing flavour. The recipe also features in the Godrej Vikhroli Cucina's Millets Cookbook.

Instant oats, powdered 1.5 cups
Jowar flour 1 cup
Godrej Yummiez green peas or fresh peas 1/2 cup
Semolina 1/2 cup
Water 1/2 cup
Green chillies 2 nos
Curd 1 cup
Coriander leaves 1/4 cup
Ginger 1 tbsp
Salt 1 tbsp
Fruit salt 1 tbsp
Sunflower oil 2 tbsp

Optional topping:
Sprouted moong beans

1. Take the green peas, coriander leaves, ginger, and curd in a blender and grind into a smooth paste. Transfer the mixture to a bowl.
2. Into the same mixture, add powdered instant oats, jowar flour, semolina, water, salt and keep covered for 10 minutes.
3. Mix again and check its consistency once. It has to be just like dosa batter. If it is thick, you may add water to adjust its consistency.
4. Add fruit salt and stir again.
5. Heat a pan on medium flame and brush a little sunflower oil.
6. Add a ladle full of the batter and optionally top with sprouted moong beans.
7. Cover and cook on a medium flame for a minute.
8. Flip and cook for another minute.
9. Transfer onto a plate and repeat the process till you exhaust the batter.
10. Serve warm with a chutney of choice.

Open Peri Peri Paneer Dosa
Changing with the times, chef Rahul Desai of South Stories in Thane Club, says they are innovative with the classic versions of dosa to make an Open Peri Peri Paneer Dosa. He explains, "Our open peri peri paneer dosa at South Stories is a fun take on traditional Indian ingredients with a spicy twist of peri peri sauce. The tangy and spicy peri sauce along with cheese gives a unique burst of flavour that leaves you craving for more. It is important to make sure that the dosa is crispy in this case as it complements the soft texture of paneer."


For the dosa batter:
Kanni rice 1 cup
Urad dal 1/2 cup
Sugar ⁠1 1/2 tsp
Water as needed
Salt to taste

For the peri peri paneer:
Paneer, cut into small cubes 150 gm
Peri peri sauce 2 tbsp
Mayonnaise ⁠1 tbsp
Curd ⁠1 tbsp
Salt to taste


Prepare the dosa batter:
1. Rinse the rice and urad dal separately under cold water.
2. Soak the rice and urad dal in separate bowls with enough water for at least 6 hours or overnight.
3. After soaking, drain the water from both rice and urad dal.
4. In a blender, grind the urad dal to a smooth batter, adding water as needed.
5. Similarly, grind the rice to a smooth batter, adding water as needed.
6. Mix the ground urad dal batter and rice batter in a large bowl.
7. Add salt to taste and mix well. The dosa batter should have a pouring consistency. If it is too thick, add a little water.

Prepare the peri peri paneer:
1. In a bowl, mix the peri peri sauce, mayonnaise, curd and salt.
2. Add the paneer cubes to the bowl and gently toss until the paneer is well coated with the peri peri sauce mixture.

Make the dosa:
1. Heat a non-stick dosa tawa over medium heat.
2. Once the tawa is hot, pour a ladleful of dosa batter onto the centre of the tawa.
3. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
4. Drizzle some oil around the edges of the dosa and cook until the underside turns golden brown and crisp.
5. Spread some peri peri marinade on the dosa and add the marinated paneer pieces evenly.
6. Grate some cheese evenly on top of the paneer and let it melt.
7. Additionally, you can even sprinkle some oregano and chilli flakes on top of the dosa for extra flavour.

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