Description
Dosa is a very famous South Indian food that is a must-try. This dish has made it to the top 50 list of most popular food in the world. Dosa is a very thin and crispy crepe prepared from rice and lentils, soaked for 8 hours. It is ground into a batter with water and fermented for 8 hours.
Ingredients
Rice- 2 cups
Split black gram/urad dhal- 1/2 cup
Split Bengal gram/ Channa dhal- 1/4 cup
Fenugreek seeds/ Methi- 1 tsp
Flattened rice/ Poha- 1/4 cup (optional)
Baking Soda- 3/4 tsp
Salt- 1 1/2 tsp
Oil- For dosa
Cut onion to grease the pan
Water- As needed to soak all the ingredients
Instructions
1. Soak 2 cups of rice in the water (around 4 cups of water).
2. In another bowl, soak 1/2 cup of urad dhal, 1/ cup of channa dhal, 1 tsp of fenugreek seeds/methi with water.
3. Soak everything for at least 8 hours or overnight. If using flattened rice/poha, soak that for 2 hours in a separate bowl.
4. Transfer all the ingredients to a blender or grinder. Grind the soaked rice at the end.
5. Blend everything into a smooth batter. Add 3/4 tsp of baking soda and 1 1/2 tsp of salt. Mix well and set in a warm place for at least 8 hours.
6. Preheat a cast-iron pan and put in some oil. I have used a cut onion to grease the pan. Onion helps the dosa not to stick to the pan.
7. Pour a big scoop of dosa batter onto the center of the pan. Spread the batter in circles so that it is thinner at the edges. Put some oil on the top and cook on both sides for about one to two minutes.
8. Repeat the process for the rest of the dosa. Fold it over. You can use potato masala and chutney to fill in the dosa or fold it plain.
Notes
Soaking the lentils and rice for at least 8 hours is a must. It helps it to become soft to make a smooth batter.
The fermenting process takes 8 to 10 hours in a warm place. The longer the time it takes to ferment, the batter turns sour, frothy, and smelly.
If you do not have poha/flattened rice and methi/fenugreek seeds, it is okay to skip these two ingredients. Methi helps to make dosa crispier.
Dosa batter is good to store in the refrigerator for about 3 to 4 days. It can last for a longer time in the winter.
Dosa tastes the best when it straight from the pan. So it is not a good idea to prepare the dosa ahead of time and keep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Vegetarian Entrees
- Method: Cook
- Cuisine: Indian
Nutrition
- Serving Size: 2 Dosas
- Calories: 193 kcal
- Sugar: 0 g
- Sodium: 3 mg
- Fat: 2.89 g
- Saturated Fat: 0.337 g
- Unsaturated Fat: 1.816 g
- Trans Fat: 0.637 g
- Carbohydrates: 35.32 g
- Fiber: 2.7 g
- Protein: 5.97 g
- Cholesterol: 0 mg
Keywords: dosa, masala dosa, easy dosa recipe, chutney, potato masala and dosa, restaurant style dosa recipe.
