Dill leaves (Anethum graveolens) are called as sabbasige soppu in kannada. They are very aromatic in nature, has many culinary and medicinal uses. They are high in fibre, anti-oxidants and stimulate lactation in feeding mothers. They are good source of iron and other minerals. So it’s a good idea to include these leaves in our…
Category: Breakfast
Masala Dosa
Masala dosa as the name indicates, its masala red chutney spread inside the outer crisp and inner soft dosa. It is famous south Indian breakfast or tiffin usually served in any of the hotels. It’s prepared using fermented rice and lentil batter. The basic recipe of dosa calls for soaking rice and lentil (urad dal)…
Spring Onion Dosa
Scallion, salad onion, green onion or hara pyaz are the different names of spring onion. They are mild in taste and mostly grown in mild cool temperature. They lack fully developed bulbs and entire plant is used in making salads, soups, chutney and mainly as appetizer. Learnt this recipe from my mother-in-law and frankly speaking…
Mango Dosa
Mango dosa is a unique flavored dosa. During mango season, when we are clueless on what to prepare for breakfast, this is the best to serve with mild sweetish tangy taste. This recipe is adopted from foodie group with few modifications posted by Sadashiva Rao Mailankody and Nalini Mailankody from Raaga Kitchen. It’s easy to…
Neer Dosa
Many of my friends wanted the recipe of Neer Dosa. So here is the simple and quick dosa recipe. Neer dosa as the name suggests it is water dosa. It is a delicacy from Mangalore and Udupi district. The batter doesn’t require any fermentation process. The batter is watery and not like the normal thick…
Watermelon Rind Dosa
Its summer time and there are lots of watermelon around. It’s a summer favorite fruit of the kids and elders too. Usually we prepare many delicacies using this fruit from salads to juices and throw away the rinds. These watermelon rinds are supposed to have numerous nutritional benefits. So here is one recipe to keep…
