Dosa recipe | street style dosa with dosa batter | dosa batter for 99 variety of dosa

The fancy dosa, or the 99 varieties of dosa, is a fusion recipe that combines the flavors of popular South Indian cuisine with the vibrant street food of Mumbai. In this recipe, I’m sharing a street-style fancy dosa batter that differs slightly from the regular dosa batter. Using this unique batter, you can create various dosa varieties at home, including jini dosa, spring dosa, paper dosa, and more.

I provide the perfect ingredient ratios and a few tips to help you achieve the authentic street style when making fancy dosa at home. Give it a try!

• Firstly, I would recommend using dosa rice for the dosa batter, and the rice and urad dal ratio should be 1:1/4. Alternatively, you can use small-grain rice instead of dosa rice.
• The batter plays a critical role in dosa. Make sure to grind soaked rice and dal really well until smooth, with a medium-thick consistency. For a fancier dosa, add besan and rava to the ground batter; they help hold the dosa masala and keep it crisp.
• Ferment the batter in a warm place for only 3-4 hours. Do not over-ferment the batter like regular dosa batter. If you live in a cold climate, you can warm the oven and place the batter in it or use an instant pot for fermentation.
• Lastly, I have used a non-stick tawa to roast this dosa until it is crisp. You may use a cast iron dosa pan as well, but non-stick is a much better option. Also, roast the dosa on low to medium heat to achieve a golden crisp color.

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Recipe video 

Dosa recipe | street style dosa with dosa batter | dosa batter for 99 variety of dosa

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Soaking & fermentation time 7 hours hrs

Total Time 7 hours hrs 25 minutes mins

Course Breakfast

Cuisine south indian

Servings 10 dosa

Ingredients

 

1x2x3x

For dosa batter

• ▢ 1 cup dosa rice - par boiled rice
• ▢ ¼ cup urad dal
• ▢ ¼ tsp methi dana
• ▢ ¾ cup + ½ cup water or as required
• ▢ ¼ cup gram flour - besan
• ▢ ¼ cup rava - fine variety
• ▢ Salt to taste

For paper dosa

• ▢ Dosa batter
• ▢ Butter

For cheese schezwan dosa

• ▢ Dosa batter
• ▢ Butter
• ▢ Schezwan chutney
• ▢ Schezwan sauce
• ▢ Cheese cube
• ▢ Coriander leaves

For jini dosa

• ▢ Dosa batter
• ▢ Butter
• ▢ Chopped onion
• ▢ Chopped tomatoes
• ▢ Chopped capsicum
• ▢ Chopped cabbage
• ▢ Schezwan chutney
• ▢ Tomato sauce
• ▢ Red chilli sauce
• ▢ Kashmiri red chilli powder
• ▢ Garam masala
• ▢ Cheese cube
• ▢ Coriander leaves
• ▢ Spring onion greens.

Instructions

Making dosa batter

• In a mixing bowl, add 1 cup dosa rice (par boiled rice), ¼ cup urad dal and ¼ tsp methi dana. Wash and soak it for 3-4 hrs.
• Rice and dal properly soaked, remove its water and add into mixture jar. Add ¾ cup water and grind it into smooth and medium thick batter. Do not grind it into thin batter.
• Now in a mixing bowl, add ¼ cup besan, ¼ cup rava and ½ cup water. Mix well. Add grinded dal-rice batter and mix well.
• Cover and ferment batter for 3 hrs at any warm place.
• Batter is properly fermented.
• Add salt and some water to adjust batter consistency.
• Dosa batter is ready. You can use this dosa batter for different street style dosa.

Making paper dosa

• Now heat, tawa and sprinkle some water and decrease tawa temperature. Spread dosa batter with ladle.
• Spread some butter on dosa.
• Cook dosa on low to medium flame till it crispy.
• Remove some extra batter with ladle (refer video)
• paper dosa is ready. Serve hot with chutney and sambar.

Making cheese schezwan dosa

• Now heat, tawa and sprinkle some water and decrease tawa temperature. Spread dosa batter with ladle.
• Spread some butter on dosa.
• Now spread schezwan chutney and schezwan sauce on top of dosa.
• Grate cheese on the top and sprinkle some coriander leaves.
• Cook dosa on medium flame till it become crispy.
• Cheese schezwan dosa is ready. Serve hot with chutney and sambar.

Making jini dosa

• Now heat, tawa and sprinkle some water and decrease tawa temperature. Spread dosa batter with ladle.
• Spread some butter on dosa.
• Add ¼ cup chopped onion, ¼ cup chopped tomatoes, ¼ cup chopped capsicum, ¼ cup chopped cabbage, 1 tsp schezwan chutney, 1 tbsp tomato sauce, ½ tsp red chilli sauce, some Kashmiri red chilli powder and some garam masala. mix well and crush masala slightly with masher.
• Now spread masala on dosa.
• Then great some cheese on masala. sprinkle some coriander leaves and spring onion greens on it.
• Cook dosa till it become crispy.
• Transfer cooked dosa on chopping board and cut it into strips. Roll strips and serve jini dosa with chutney and sambar.

Notes

• You can use small-grain rice instead of idli rice (parboiled rice).
• Use only ¼ cup urad dal with 1 cup rice.
• Do not add more water while grinding soaked dal and rice.
• The consistency of the ground batter should be medium-thick and ribbon-like when pouring.
• Do not increase the quantity of besan and rava in the dosa batter.
• Ferment for 3 hours in a warm place.
• The consistency of dosa batter should be medium-thick for easy spreading on the tawa.
• Sprinkle some water on the hot dosa tawa to decrease its temperature.
• Cook the dosa on medium flame until it becomes crispy on both sides.
• Spread butter on the dosa before spreading schezwan sauce; butter keeps the dosa crispier.

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