Coconut, Onion & Veg Dosa Recipe – 5 Varieties & Upma Ideas

Last Updated on 4 months by Neha Deshmukh

Coconut, Onion & Veg Dosa Recipe – 5 Varieties & Upma Ideas

Hey everyone! If you grew up eating dosas like I did, you know there’s just something magical about that crispy, savory crepe. It’s the ultimate comfort food, and honestly, a blank canvas for so many delicious flavors. Today, I’m sharing my go-to guide for making not just one dosa, but five incredible varieties, plus a brilliant way to use up any leftovers! Let’s get cooking, shall we?

Why You’ll Love This Recipe

Dosas are seriously versatile. They’re perfect for a quick weeknight dinner, a lazy weekend brunch, or even a festive breakfast. This recipe isn’t just about one type of dosa; it’s about unlocking a whole world of possibilities. From the simple sweetness of coconut to the spicy kick of Erra Karam, there’s a dosa here for everyone. Plus, the dosa upma is a game-changer for reducing food waste – and it’s unbelievably tasty!

Ingredients

Here’s what you’ll need to create your dosa masterpiece:

• 2 cups Idli/Dosa batter
• ½ cup Fresh Grated Coconut
• 2 nos Sliced Onions
• 3 nos Garlic Cloves
• 1-2 tsp Red Chili Powder (adjust to your spice preference!)
• 1 Big Onion
• ½ no Carrot
• 2 tbsp Capsicum
• 1 no Green Chili
• ½ inch Ginger
• Cooking Oil as needed

Ingredient Notes

Let’s talk ingredients for a sec. The most important thing is your dosa batter. It should be smooth and have a slightly flowing consistency – not too thick, not too watery. If it’s too thick, add a little water, a tablespoon at a time, until you get it right.

Traditionally, dosas vary quite a bit across South India. In some regions, they’re super thin and crispy, while others prefer them a bit thicker and softer. Feel free to adjust the batter consistency to your liking!

And please, use fresh ingredients whenever possible. Freshly grated coconut makes a huge difference in the Coconut Dosa, and vibrant veggies really shine in the Mixed Vegetable Dosa.

Step-By-Step Instructions

Alright, let’s get down to business! First things first, make sure your dosa batter is ready to go.

1. Prepare dosa batter and keep ingredients ready for each variety. This is your mise en place moment!
2. Coconut Dosa: Heat a tawa (flat griddle) over medium heat. Spread a ladleful of batter in a circular motion. Sprinkle generously with grated coconut. Drizzle with a little oil and cook until golden brown and crispy on both sides.
3. Onion Dosa: Spread the batter on the hot tawa. Scatter sliced onions over the surface. Cover with a lid for a minute or two to help the onions soften and caramelize. Drizzle with oil and cook until crispy.
4. Mixed Vegetable Dosa: Sauté finely chopped carrots, capsicum, and a little onion in a pan until slightly tender. Spread the dosa batter thickly on the tawa. Top with the sautéed vegetables and cook both sides until golden and crispy.
5. Erra Karam Masala Dosa: This one’s a little different! Blend a big onion, garlic cloves, and red chili powder into a smooth paste. Spread a thin dosa on the tawa. Immediately spread the Erra Karam paste over the dosa. Cook until crispy.
6. Dosa Upma: Got leftover dosas? Don’t toss them! Tear the dosas into small pieces. Heat oil in a pan, add mustard seeds and lentils until they splutter. Add chopped onions and green chilies, sauté until golden. Toss in the dosa pieces and mix well.

Garnish all your creations with fresh coriander leaves and serve hot!

Expert Tips

Want to take your dosa game to the next level? Here are a few of my secrets:

• Crispy Dosas: A hot tawa and a little oil are your best friends. Don’t be afraid to use a generous amount of oil, especially for the first few dosas.
• Preventing Sticking: Make sure your tawa is well-seasoned. If the dosa still sticks, try rubbing the tawa with a cut onion dipped in oil before spreading the batter.
• Batter Fermentation: The fermentation process is key to a light and fluffy dosa. Let the batter sit in a warm place for at least 8-12 hours, or even overnight.

Variations

• Cheese Dosa: My kids love this one! Sprinkle grated cheese over the dosa while it’s cooking.
• Masala Dosa (Potato Filling): The classic! Prepare a potato filling with spices and stuff it into the dosa.
• Rava Dosa: Use semolina (rava) instead of rice in your batter for a different texture.

Vegan Dosa Adaptations

Good news, vegans! Dosas are naturally vegan-friendly as long as your batter doesn’t contain any dairy. Just ensure your chutneys and sambar are also made without dairy products.

Gluten-Free Confirmation

Yes! Dosas are naturally gluten-free, as they are made from rice and lentils. However, always double-check the ingredients of your batter if you’re purchasing it pre-made, to ensure there are no hidden gluten-containing additives.

Spice Level Adjustments (Mild, Medium, Spicy)

• Mild: Use ½ tsp red chili powder or omit it altogether.
• Medium: Use 1 tsp red chili powder.
• Spicy: Use 1-2 tsp red chili powder and add a finely chopped green chili to the Erra Karam paste.

Festival Adaptations (South Indian Breakfast/Brunch Ideas)

Dosas are a staple for South Indian festivals and celebrations. Serve them with a variety of chutneys, sambar, and podi (gunpowder) for a truly festive spread. They’re perfect for a special breakfast or brunch!

Serving Suggestions

Dosas are best enjoyed hot, straight off the tawa! Traditionally, they’re served with:

• Sambar: A lentil-based vegetable stew.
• Chutney: Coconut chutney, tomato chutney, or mint chutney are all popular choices.
• Podi: A dry spice powder made from lentils, rice, and chilies.

Storage Instructions

• Dosa Batter: Store leftover dosa batter in an airtight container in the refrigerator for up to 3 days.
• Leftover Dosas: Leftover dosas can be stored in the refrigerator for up to 2 days. Reheat them on a tawa or in a toaster oven. They’re also fantastic repurposed into Dosa Upma!

FAQs

What type of batter is best for making dosas?

A batter made from equal parts rice and lentils is traditional. Using parboiled rice often yields the best results.

Can I make dosa batter from scratch?

Absolutely! It takes a bit of time, but it’s incredibly rewarding. You’ll need to soak, grind, and ferment the rice and lentils.

How do I adjust the thickness of the dosa batter?

Add water, a tablespoon at a time, to thin the batter. Add a little rice flour to thicken it.

What oil is traditionally used for making dosas?

Groundnut oil (peanut oil) is commonly used in South India, but you can also use sunflower oil or coconut oil.

How can I prevent the dosa from sticking to the tawa?

Ensure your tawa is well-seasoned and hot enough. Rubbing it with onion and oil helps too!

Can I add other vegetables to the mixed vegetable dosa?

Definitely! Feel free to experiment with peas, beans, potatoes, or any other veggies you like.