Dosa recipe / Dosai
Dosa is a crepe made from the fermented batter of rice and urad daal (bengal gram or maash ki daal). Though it’s a south Indian delicacy, it is relished by people all over the world.
Dosa is rich in proteins and carbohydrates and gives a kick start to your day when eaten as breakfast. It is served as breakfast, lunch, snack or even dinner.
Just team it up with mashed potato curry and tamarind groundnut chutney or any chutney of your choice to make a perfectly nutritious meal.
Cheese dosa can also be made by using the same batter which is an healthy kids meal.
Dosa recipe involves two steps making the batter and making rice crepes or rice pancakes.
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Prep Time | 30 minutes |
Passive Time | 8-12 hours |
Servings |
people
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Ingredients
For dosa batter
- 2 cups rice (any variety of rice)
- 1 cup urad daal/black gram (de-husked split or whole)
- 2 pinch methi seeds/ fenugreek seeds
- 1 tablespoon Sugar
- 1/2 teaspoon Salt
Ingredients
For dosa batter
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Instructions
Making dosa batter
Making dosas.
Recipe Notes
- Adding sugar and methi to the batter makes the dosas more crispy, besides giving them a nice golden colour, beautiful flavour and texture.
- Don't add excess water while grinding. You can add water later after fermentation to adjust the consistency of the batter.
- Add water little by little while adjusting the consistency of the fermented batter, this helps prevent the batter from becoming too runny. The batter should be of pouring consistency yet thick.
- Use nonstick pan if you are making the recipe for the first time.
- I recommend soaking for 8 hours and 12 hours of fermentation, but if you are in a hurry then 6 hours soaking and 8 hours fermentation will also do.
- If you do not have time for fermentation then add a cup of curd to the batter along with a half teaspoon of baking soda for making instant dosa.
- The batter can be stored for 3-4 days in the refrigerator.