Red Rice Dosa

1 and 1/2 cups red rice

1 and 1/2 cups raw rice

1 tbsp fenugreek seeds

Overnight soak all the above.

1 cup urad dal

2 tbsp chana dal

2 tbsp toor dal

Overnight soak all the above dals separately.

Grind the dals together for 30 minutes.

1 cup thick poha, washed

Add soaked rice and poha and grind to coarse batter.

1 and 1/2 tbsp salt

Add salt and grind.

Mix rice and urad dal batter together and mix well.

Allow the batter to ferment. 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Ragi Dosa

1 cup ragi (2 cups)

1 cup idli rice (2 cups)

1/2 cup urad dal (1 cup)

1 tsp fenugreek seeds (1 tbsp)

Overnight soak all the above in water.

Make batter out of all the above.

2 tsp salt (2 tbsp)

Mix with salt.

Allow the batter to ferment.

Yields: 20 ragi dosas

Taste Note: Tastes AMAZING

Source: sadhgurustory

Pesarattu

1 and 1/2 cups green mung beans

1/2 cup raw rice

Overnight soak green mung beans and rice together.

6 green chilies

1/2 tbsp cumin seeds

1/2 tbsp ginger

1 tsp + 1/8 tsp salt

Add all the above and prepare the dosa batter in blender.

Toppings

onion, chopped

cilantro, chopped

Make dosa, add the toppings, flip it.

Taste Note: Tastes AWESOME

Serves: 3

Source: Spiceindiaonline

Brown Chana Dosa

 3 cups idly rice

1 and 1/2 cup brown chana

1 tsp fenugreek seeds

Rinse all the above well and overnight soak the above together in water.

Grind to a slightly coarse paste.

1 and 1/2 tbsp salt

Mix with the salt. Cover and ferment for 8 hours.

Taste Note: Tastes 

Source: hebbarskitchen

Kal Dosa

 2 cups idli rice

1/2 tsp fenugreek seeds

Overnight soak rice and fenugreek seeds together.

3/4 cup urad dal

Overnight soak urad dal.

3/4 cup poha

Wash and soak poha for 1 hour

Wash and grind urad dal and poha together in blender.

Wash and grind rice and fenugreek seeds together in blender.

1 tsp salt

Mix both batters together, along with salt.

Cover and allow to ferment.

Steam dosa.

Taste Note: Tastes 

Set Dosa (Sponge Dosa)

2 cups idli rice

1/2 cup whole white urad dal

1/2 tsp fenugreek seeds

Add idli rice, whole white urad dal and fenugreek seeds all together in a bowl, add enough water and soak for 5 hours.

3 cups water

Drain off water, add to grinder or mixi. Blend to a smooth paste by adding enough water.

1 cup aval (poha), rinse and soaked for 1 hour

Separately blend to a smooth paste. 

Note: DO NOT add to the already ground batter, it will not grind to a smooth paste, I did this.

Mix rice-urad dal batter and poha paste well.

Cover and ferment for 8 hours.

After fermenting the batter should have doubled in size, mix gently without disturbing air bubbles. 

2 tsp salt

Add salt and mix well.

Make a slightly thicker than regular dosa. Cover and cook the dosa.

Note: The size of the dosa has to be small. 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Brown Rice and Black Urad Dal Dosa

2 Cups Brown Rice
1 Tbsp Fenugreek Seeds

Wash and overnight soak rice and fenugreek seeds in water.

2/3 Cup Black Split Urad Dal

Wash and soak urad dal in water for an hour.

Grind rice, urad dal together.

1 Tbsp Salt

Add salt at the end and grind for a minute and take it out.

Keep it out for the whole day and make dosa in the night.

Mix it with enough water to make it dosa batter consistency.

Yields: 20 Dosas
Taste Note: Tastes AWESOME.

Dosa

2 Cups Idly Rice
1 Tbsp Fenugreek Seeds

Wash and overnight soak rice and fenugreek seeds in water.

2/3 Cup Black Split Urad Dal

Wash and soak urad dal in water for an hour.

Grind rice and urad dal together in grinder for 30 minutes.

1 Tbsp Salt

Add salt at the end and grind for a minute and take it out. If you want the batter to become sour, add salt at the end and take it out.

Keep it out for the whole day and make dosa in the night.

Source: Chithra
Yields: 22 Dosa
Taste Note: Tastes AWESOME.

Adai Dosa

1 Cup Rice
1/3 Cup Black Split Uraddal
1/4 Cup Toordal

Wash rice, black split urad dal and toor dal together and soak them in water for 3 hours. When its ready for grinding, just wash rice and dal once or twice and do not remove the skins from the uraddal.

7 Red Chilies
2 Tsp Cumin Seeds
2 and 1/4 Tsp Salt
1 Sprig Curry Leaves
1/2 Cup Tomato, Chopped
1/4 Tsp Asafoetida Powder

Powder red chilies, cumin seeds, salt, asafoetida in blender.

2 Cups Water

Add curry leaves, tomato, soaked rice and dals, water and grind well in blender.

1 Cup Big Onion, Finely Chopped
1 Cups Drumstick Leaves
1/2 Cup Coconut Pieces, Finely Chopped

Mix onion, drumstick leaves and coconut pieces to the batter.

Apply oil to hot pan, pour a big spoonful of batter and make Adai, just like how you would make pancakes.

Enjoy it with chutney.

Source: Amma
Yields: 13 Small Adais
Taste Note: Tastes AWESOME
Note: Good with Coconut Chutney. I soaked everything in the morning and made batter in the evening.