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Dosa

Dosa is the most famous south Indian Breakfast. This crispy pancake is prepared with Rice and black lentils (Urad Dal or Black Gram). Masala dosa, Egg dosa, cheese dosa, Onion dosa, Carrot dosa…etc are variations with plain dosa. Dosa can also be made with other type of lentils. Pesarattu (Mung Dal Dosa) is prepared with Mung dal.  Ravva Dosa (Sooji, Rice four and yogurt) is another different type of Dosa. Here is the recipe of Plain Dosa:

Ingredients:

  • Urad dal – 1 cup
  • Rice – 2 cups
  • Fenugreek seeds – 1/2 tsp
  • Chana dal – 1 tbsp (optional)
  • Salt to taste
  • Water – need to make dosa batter
  • Oil – need to spray while making dosa

How to make Plain Dosa:

  • Wash Rice, Urad dal, Chana dal, Fenugreek seeds and soak them in water for overnight or atleast 6 hours.
  • Wash them again and discard the water.
  • Ground the dals into fine batter by adding sufficient water in a Mixer or Grinder.
  • Add salt and mix well. Make sure that Dosa batter consistency should not be thick.
  • Leave the batter to ferment for 9 hours/over night at room temperature.
  • Heat the Dosa tawa.

    Heat Dosa tawa

    Heat Dosa tawa

  • Take the batter with a cup shaped spatula, pour it on the hot tawa and spread the batter thinly in circular motion.

    Batter spread thinly on tawa

    spread the batter thinly on tawa

  • Then increase the heat and spray some oil or pour oil with a spoon on the sides and in the middle.
  • Once it starts detaching from tawa and becomes roasted, turn it and simmer the heat.

    Lift the dosa

    Lift dosa and turn it.

  • Then after roasting on both sides fold it and take out the Dosa from the tawa.
    Roast the dosa on other side as well.

    Roast dosa on other side as well.

    Lift the dosa and turn it

    Fold the DosaCrispy DosaHot and Crispy Dosa

  • Serve Dosa when it is hot, otherwise it losts its crispness.

    Crispy Dosa

    Crispy Dosa

  • Serve hot with any Chutney or Pickle. You can fold dosa into any shape you like.

    Thick Dosa

    Dosa served with tomato pickle and peanut chutney

Notes:

  1. For more crispiness, you need to make thin dosa by taking batter in small amount and spread evenly in circular motion making it as thin as possible.
  2. You can store the batter in refrigerator for a week.
  3. Remember to simmer the heat every time when the dosa is ready. This way it helps to cool down the pan and be prepared for next dosa. If you let the dosa pan be very hot you’ll not be able to spread the batter evenly.
  4. Sprinkle some water before making dosa, if you think the pan is too hot.


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