Whether you ate it at home as the masala dosa variety, marveled at menus with dozens of options with all sorts of improbable schezwan-manchurian-cheese combos, or inaugurated your own kadai with a messy preparation that you forgivingly dubbed “dosa bhurji” - you gotta love the dosa for the fluffiness, the slight crunch, and the way it can be breakfast, lunch, dinner, or midnight snack even.
Now, with the new you can do the dosa dance in a few quick steps. This is our new range, made with 100% natural ingredients, guaranteed to make you tasty and healthy dosas that are shockingly simple to make. Let’s move on to the dosa+chutney combo recipes, shall we?
Super semolina!
Rava Dosa & Coconut Chutney
Mmm, rava dosa. Some say it’s the Swiss cheese of dosas (or maybe that’s just us). Our mix comes with fresh green chillies and curry leaves - yum. Read on to see how to make a tantalizing snack or meal.
Crispy, Yummy Rava Dosa
Add 1 measure of Soulfull Rava Dosa Mix to 1 measure of water and mix thoroughly to avoid lumps. Add 1 more measure of water and mix to make a smooth batter. Keep aside for 5 minutes. Before making every dosa, mix the batter thoroughly. Pour one scoop of batter, allowing the batter to spread on hot tava. Add oil to the sides & allow to cook for 2 minutes Flip dosa and let it cook for 1 min. Flip the dosa again and cook for 30 seconds.
- Prep time: 7 minutes
- Cook time: 3-4 minutes per dosa
- Total time: 20-25 minutes for 4 dosas
Spicy Coconut Chutney
Image Source: Cook With Manali
Ingredients: 2-3 tbp scraped coconut, 1 tomato, 1 tbsp lemon juice. For tadka: 1/2 tbsp mustard seeds, a pinch of hing, 3-4 curry leaves, 1/2 tbsp urad dal.
Process: Add the coconut, chopped-up tomato and lemon juice along with a small amount of water into a mixie, and grind it to a paste. Heat oil in a pan, and fry the tadka ingredients for 2-3 minutes. Add the tadka to the paste before serving, making the perfect accompaniment for your rava dosa!
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
Macho! Millets
Ragi Dosa & Coriander Chutney
Who says millets can’t make great dosas? This calcium-packed mix makes some truly yummy dosas that are high on fiber. Let’s get into how to make this combo, then!
Making the Ragi Dosa
Add 1 measure Ragi Dosa Mix to 1⅕ measures of water and mix thoroughly to avoid lumps. Keep aside for 5 minutes. Before making every dosa, mix the batter thoroughly. Evenly spread one scoop of batter on a hot tava. Add oil to the sides and allow to cook for 2 minutes. Flip dosa and roast it for 1 minute. Flip over and cook for 30 seconds. Ta-da, your dosa is ready!
- Prep time: 7 minutes
- Cook time: 4-5 minutes per dosa
- Total time: 25-30 minutes for 4 dosas
Yummy Coriander Chutney
Image Source: Simmer to Slimmer
Ingredients: 1 cup coriander leaves, 1 small pc ginger, 2 green chilli, 1 tbsp lemon juice, 1 tbsp jeera, 1 pinch salt.
Process: Chop up the coriander. Then, in a mixie, mix all ingredients, varying the lemon, jeera and salt for taste. Add water if you want it less thick. Simple! All ready to be enjoyed with your ragi dosa.
- Prep time: 5 minutes
- Total time: 5 minutes
Traditional meets tasty!
Adai Dosa & Tomato Onion Chutney
Now we’re talking! Our 3-dal, high-protein adai dosa brings to you one of the South’s favourite rustic recipes. This one’s got a bit of red chilli as well for that added spice kick!
Making the Adai Dosa
Add 1 measure Adai Dosa Mix to 1¼ measure water and mix thoroughly to form batter. Keep aside for 5 minutes. Before making every dosa, mix the batter thoroughly. Evenly spread one scoop of batter on a hot tava. Add oil to the sides and allow to cook for 2 minutes. Flip dosa and roast it for 1 minute. Flip over and cook for 30 seconds. Your dosa is ready!
- Prep time: 7 minutes
- Cook time: 4-5 minutes per dosa
- Total time: 25-30 minutes for 4 dosas
Zesty tomato onion chutney
Image source: Cook Pad
Ingredients: 1 cup chopped onions, 2 tbsp oil, 5-6 red chilies, 3-4 coriander leaves, small ball of tamarind (fibre and seeds removed), 4-5 curry leaves, 1 tbsp salt, 1 small piece jaggery, 1 tbsp mustard seeds, 1 pinch hing.
Process: Add oil and chopped onions to a kadai and saute for a few minutes. After the onions start turning golden, add the red chilies, coriander, tamarind, curry leaves, and saute until the onions are fully cooked. Let this mixture cool, and add to a mixie along with salt and a little jaggery, and grind to a paste. Add a little water if needed, but sparingly since this is a relatively dry chutney. Add a tadka of mustard seeds, hing and curry leaves before serving. Your combo is ready!
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
There you go - three combinations. You can have one full (and fulfilling) meal with practically no effort. We also encourage you to mix things up! And of course, the dosa is a canvas to experiment. While the chutney recipes here are basic, there’s nothing stopping you from going all out with your own schezwan-manchurian-cheese versions with your Soulfull Dosa mixes. Hey, maybe we’ll do another post with innovative recipes soon!
Till then, remember the old saying - dosas can make your life batter… er, better.
