Dosa Recipe
Dosa is a traditional South Indian crepe made from fermented rice and lentil batter. This Dosa Recipe offers a crispy, golden-brown crepe, perfect for breakfast or snack time. Serve with coconut chutney and sambar for an authentic meal experience.
Equipment
- Mixing bowls
- Blender or wet grinder
- Ladle
- Tawa or non-stick griddle
- Spatula
Ingredients
- 1 cup parboiled rice
- 1/4 cup urad dal (split black lentils)
- 2 tbsp poha (flattened rice)
- 1/2 tsp fenugreek seeds
- Salt to taste
- Water (as required)
- Ghee or oil for cooking
Instructions
- 1. Prepare the BatterRinse and soak the rice, urad dal, and fenugreek seeds separately for 4-6 hours.Soak the poha for 30 minutes before grinding.Drain the soaked ingredients and blend them into a smooth batter, adding water gradually to achieve a flowing consistency.Add salt to the batter, cover, and leave it to ferment for 8-12 hours or overnight until it doubles in volume.2. Cook the DosaHeat a tawa or griddle on medium heat. Lightly grease it with oil or ghee.Pour a ladleful of batter onto the hot tawa and spread it in a circular motion to form a thin crepe.Drizzle a little ghee or oil around the edges and cook for 1-2 minutes until the dosa turns golden brown and crisp.Flip if desired for softer dosas, or serve directly if you prefer it crispy.3. Serve HotServe the dosa hot with coconut chutney, tomato chutney, or sambar for an authentic South Indian breakfast.
Notes
- Fermentation: For optimal results, ferment the batter in a warm place to ensure it rises well.
- Batter Consistency: The batter should have a flowing consistency but not too runny for easy spreading on the tawa.
- Ghee for Crispiness: Use ghee instead of oil for extra flavor and crispiness.
- Leftover Batter: Store leftover batter in the refrigerator for up to 3 days. Allow it to reach room temperature before using.
