Skip to main content

Dosa recipe

 Dosa, a thin and crispy crepe made from fermented rice and lentil batter, is a staple breakfast dish in South India. Here's a recipe to make this deliciousness at home:

Ingredients:

For the Dosa Batter:

1 cup (180g) long-grain rice (like basmati or idli rice)

½ cup (80g) urad dal (whole black gram)

1 teaspoon fenugreek seeds (methi)

1 tablespoon poha (flattened rice)

Salt to taste

For Seasoning:

1 tablespoon ghee or oil

Mustard seeds, a pinch

Curry leaves, a few

1 green chili, finely chopped (optional)

For Serving:

Sambar (South Indian lentil stew)

Coconut chutney

Ghee

Instructions:

Wash and soak: Rinse the rice, urad dal, and fenugreek seeds thoroughly. Soak them together in plenty of water for at least 8 hours, or overnight. Soak the poha separately for 30 minutes.

Grind the batter: Drain the soaked ingredients and grind them in a blender or wet grinder with enough water to form a smooth and slightly coarse batter. Add poha and grind again. The batter should be thick and pourable, like pancake batter.

Ferment the batter: Transfer the batter to a large bowl, add salt, and mix well. Cover the bowl with a lid or cloth and let it ferment in a warm place for 8-12 hours. The batter should be bubbly and doubled in size.

Prepare the seasoning: Heat ghee or oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and green chili (if using) and saute for a few seconds.

Cook the dosa: Heat a flat non-stick tawa (griddle) over medium heat. Grease the tawa with a little oil. Dip a ladleful of batter into the batter and pour it onto the hot tawa, spreading it into a thin circle. Drizzle some oil around the edges.

Cook until crispy: Cook the dosa for 1-2 minutes, until the edges start to crisp and the underside is golden brown. Flip the dosa and cook for another 30 seconds.

Serve hot: Fold the dosa into a triangle or roll it up. Serve immediately with sambar, coconut chutney, and a dollop of ghee.

Tips:

If the batter is too thick, add a little water to thin it out.

If the batter is too thin, the dosa will be difficult to spread and won't be crispy. You can add a tablespoon of rice flour to thicken it up.

Use a non-stick tawa for easy flipping and to prevent sticking.

Adjust the amount of chili in the seasoning to your spice preference.

You can add other fillings to your dosa, such as mashed potato, grated carrot, or chopped onions.

Variations:

Masala Dosa: Fill the dosa with a spiced potato masala before folding it.

Onion Dosa: Add finely chopped onions to the batter before cooking.

Rava Dosa: Use semolina (rava) instead of rice in the batter for a thicker and crispier dosa.

I hope this helps you make perfect and delicious dosas at home! Enjoy the taste of South India with this classic dish.


Comments

Post a Comment

Popular posts from this blog

Aloo tikki | How to make aloo tikki

                        Aloo tikki  Simple spiced potato patties to appreciate as a tidbit. Aloo tikki is a prevalent SNACK crosswise over India made utilizing pureed potatoes, flavor powders and other essential fixings. There are two different ways aloo tikki is made, one is by stuffing chana dal and the other one is a basic patty which should be possible in all respects rapidly whenever bubbled potatoes are prepared            How Make delious Aloo tikki Elements for best Punjabi veg recipes aloo tikki 4 potatoes (medium measured aloo) 1 tsp ginger glue or ¼ tsp powder ¾ tsp GARAM MASALA or any zest powder ½ tsp chaat masala ½ to ¾ tsp red bean stew powder 1 tbsp ghee (exceptionally hot) discretionary bunch coriander leaves (finely slashed) 1 green bean stew slashed 2 tbsps corn flour or rice flour (discretionary) 3 to 4 tbsps bread morsels ( don't utilize new bread pieces) Salt as required 2 tbsp Cashews (hacked) Oil as required for broiling
1 comment
Read more

How to make kulcha chole

People loves food so much specially Punjabi food we have the best Punjabi vegiterian recipes and free recipe INGREDIENTS for making kulche chole For Kulcha: White flour - 100 g Curd - 100 ml Cooking soda - A pinch For Chole: Onion - 50 g Oil - 2 g Channa - 100 g Onions - 40 g Tomatoes - 20 g Ginger - A small piece Garlic - A few flakes Tamarind - 5 g Cinnamon - A small piece Cloves - 2 Cardamom - 2 Bay Leaf - A small piece Black pepper - 1 tsp Cumin seeds - 1 tsp Red Chilli powder - 1/2 tsp Oil - 2 tsp Salt - To taste How to make 1 Make dough out of white flour and curd, adding a pinch of soda and salt. 2 Keep it overnight. 3 Roll out chapattis. 4 Place a spoonful of chopped onions and close it. 5 Roll out thin chapattis and cook on a hot tawa (This can be made without onion stuffing as plain kulcha). 6 Soak channa overnight. Grind all the ingredients except tamarind. 7 Heat oil and fry the paste well. Add channa and cook for 10 minutes.
Post a Comment
Read more

How to make chicken biryani

Ingredients 600 grams boiled basmati rice 1 kilograms chicken thighs 4 tablespoon minced mint leaves 1 teaspoon garam masala powder salt as required 2 pinches saffron 2 teaspoon coriander powder 1 tablespoon ginger paste 1 tablespoon garlic paste 4 sliced & slit green chilli 2 tablespoon tomato puree 320 grams chopped tomato 400 grams thinly sliced white onion 2 teaspoon cumin seeds 8 green cardamom 6 tablespoon refined oil 1/2 teaspoon chilli powder 1 teaspoon powdered turmeric 6 tablespoon plain greek yogurt 1 tablespoon milk Preparation HOW TO MAKE CHICKEN BIRYANI Step 1 / 6 First, in order to marinate the chicken, take a large bowl, put Greek yogurt, turmeric, chili powder along with salt as per your taste in a small bowl. Mix it well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak s
1 comment
Read more