Hello! The recipe I am posting today is a no fermentation dosa recipe which you can make for breakfast or dinner. Using this batter you can make dosa, uttapan, appe and for using this better for making idli or dhokla just add a teaspoon of eno or 1/2 tsp of cooking soda and you are set. It is a multi use batter and you can even store it in the fridge for 2-3 days. If you have the time you can ferment the batter also for 3-4 hours before using it but even if do not ferment it the dosas will turn out great. So lets get cooking….
Ingredients:
For Dosa:
Rava (Semolina) – 1 and 1/2 cups
Urad Dal – 3/4 cup
Yellow moong dal – 1/2 cup
Curd (little sour) – 1 cup
Water as required
Salt as per taste
Oil to grease
For peanut chutney:
Roasted peanuts – 1 cup
Garlic cloves – 2-3
Green chillies – 2-3
Salt as per taste
Lemon juice – 1 tsp
Sugar – 1 tsp
Oil – 3 tbsp
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Curry leaves – a few
Mustard Seeds/Rai – 1/2 tsp
Cumin Seeds/Jeera – 1 tsp
Method:
(1) Coarsely grind the urad dal. In a bowl mix together the rava and urad dal. Now add the curd and approximately 1/4 cup of water and mix it all well. Soak the yellow moong dal seperately. Let all of this soak for 2-3 hours.
(2) After 3 hours grind all the soaked ingredients by adding approximately 1 to 1 and 1/2 cups of water in a smooth batter.
(3) If you want to make dosa out of this batter then add salt to this batter and adjust the consistency by adding a little water but if you want to make appe or idli or dhokla let the consistency be a little thick, just add the salt and eno to it.
(4) For dosa take a laddle of the batter and spread it on a non stick tawa. First heat the tawa on medium flame. When sufficiently warm then spread the batter. Now grease the dosa on all sides with oil and let it cook on the lower side. Serve hot with chutney.
(5) For making peanut chutney: First in a small wok take around 1 and 1/2 tbsp oil and add the urad dal, chana dal, slit green chilies and garlic to this. Roast a little. Now in a mixer grinder add this tempering, roasted peanuts, salt, lemon juice, water and sugar and grind into a smooth consistency. Now in another small wok take the remaining oil let it become warm then add the jeera, rai and curry leaves and once they crackle add this tempering to the peanut chutney and mix it.
Notes: I have applied tomato chutney on the dosa while it was cooking (have shared the recipe of the same in my multigrain dhokla recipe) and then added some grated paneer on it. You can make as many variations of dosas out of this batter as you want.
‘This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with RRE Studios and ShowCase Events.’
Cooking with Shail 
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