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Today I am going to share 5 varieties of dosa using one dosa batter

DOSA BATTER 
                   take a bowl and add 3 cups of rice wash it 2 to 3 times and soak it in water for 6 hours. Next, take another bowl and add 1 cup urad dal, 1 tsp chana dal, 1 tsp fenugreek, wash it 2 to 3 times and soak it in water for 6 hours. After 6 hours first grind urad dal well (add required water in between) into a soft batter. After 15 to 20 mins transfer the urad dal batter into a bowl and then add soaked rice and grind a little coarsely (add required water in between). After it grinds well, mix urad dal and rice batter and mix it well (use hand for mixing). Add required salt and mix well. Transfer it to a large bowl and leave it for 8 hours, for better fermentation. After 8 hours add little water and mix it well. Now, let's see 5 varieties of dosa using this batter.

1. EGG DOSA
                      Take a small bowl and add 1 finely chopped onion, 1/2 tsp red chili powder, 2 finely chopped green chilies, 1 sprig of finely chopped curry leaves, one egg, required salt, and beat it well and keep it aside. Next, heat a dosa Tawa and pour one small ladleful of dosa batter, and spread it thinly drizzle little oil and cook for 20 to 30 seconds in low flame. After 30 seconds add the egg mixture and spread it over, cover and cook for 1 min medium flame. Flip it over and again cook for 1 min. Tasty egg dosa is ready, serve it hot with coconut chutney.

2. GHEE ROAST ONION DOSA
                       Heat a dosa Tawa and pour 1 ladleful of dosa batter and spread it thinly and cook for 30 seconds in low flame. After that spread 1 handful of finely chopped onions and drizzle 1 tbsp melted ghee all over. cover and cook for 1 min in medium flame. After 1 min transfer it to plate and serve hot with chutney.

3. CORIANDER DOSA
                      Take a blender jar and add 2 cups of coriander leaves, 2 green chilies, 1-inch ginger, 1/2 tsp cumin seeds, 1 cup grated coconut, 2 to 3 garlic cloves, add little water and blend it to a fine paste. Next, take the required amount of dosa batter in a bowl and add the blended coriander paste, required salt and mix well. Now, heat a dosa Tawa and pour one ladleful of batter and spread thinly cover and cook for 1 min medium flame. After 1 min, flip over and cook for 30 seconds. Healthy  Coriander dosa is ready. Transfer it to a plate and serve hot with kara chutney and coconut chutney.

4. KARA DOSA
                  Heat a pan and add 1 tbsp oil, 3 garlic cloves, 6 to 7 chopped shallots, and saute well till the color changes. Add 3 dry red chilies, 1 finely chopped tomato, and saute it well. Allow it to cool, transfer it to a blender jar and add small size tamarind, required salt, and blend it smoothly. Again heat a pan and add 3 tsp oil, 1/2 tsp mustard seeds, 1 sprig of curry leaves, a pinch of asafoetida, and saute for a few seconds, add the blended chutney and saute for 2 mins or until the oil separates. Kara chutney is ready. Now, heat a dosa Tawa and pour 1 ladleful of dosa batter, and spread thinly cook for 30 seconds in a low flame and spread 1 tsp of kara chutney, cover and cook for 1 min in medium flame. Spicy kara dosa is ready.

5. ONION UTHAPPAM
                    Take a small bowl and add 1 finely chopped onion,  finely chopped coriander leaves, finely chopped curry leaves, 1 grated carrot, mix it all well and keep it aside. Now, heat a dosa Tawa and pour 1 ladleful of dosa batter slightly thick and cook for 30 seconds in low flame. After 30 seconds spread the chopped onion evenly, drizzle little oil, cover, and cook for 1 min in medium flame. Flip over and cook for 30 seconds. Onion uthappam is ready.