Dosa

Here’s a traditional and simple Dosa recipe — a classic South Indian fermented crepe made from rice and lentils. It's crispy, golden, and delicious when served with sambar and coconut chutney.


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🥞 Crispy Dosa Recipe (Plain Dosa)

Serves: 4–5 | Prep + Ferment Time: 10–12 hours | Cook Time: 20–30 minutes


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🧾 Ingredients

For Dosa Batter:

1 cup parboiled rice (idli rice or dosa rice)

1/4 cup urad dal (split black gram)

2 tbsp poha (flattened rice) – optional, for softness

1/2 tsp fenugreek seeds (methi)

Water – as needed

Salt – to taste


For Cooking:

Oil or ghee – for roasting dosas



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🔪 Preparation Steps

1. Soak (6 hours minimum):

Rinse and soak rice and poha together.

Rinse and soak urad dal and fenugreek seeds together.

Soak both for at least 6 hours.


2. Grind Batter:

Grind urad dal + methi to a smooth, fluffy paste with a little water.

Grind rice + poha to a slightly coarse batter.

Mix both together in a large bowl. The consistency should be like pancake batter – pourable but not watery.


3. Ferment Batter:

Cover and let ferment overnight (8–12 hours) in a warm place until it doubles in volume and turns slightly bubbly.

Add salt and mix gently after fermentation.



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🍳 How to Make Dosa

1. Heat Tawa: Heat a non-stick or cast-iron dosa tawa until hot. Sprinkle some water – it should sizzle and evaporate.


2. Pour Batter: Pour a ladle of batter in the center and spread outward in a circular motion to form a thin dosa.


3. Drizzle Oil: Add a few drops of oil or ghee around the edges.


4. Cook: Let it cook until the bottom is golden and crisp. No need to flip for plain dosa.


5. Serve: Fold and serve hot with chutney and sambar.




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🥥 Best Served With:

Coconut chutney

Tomato chutney

Sambar

Potato masala (for masala dosa)



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✅ Tips:

For crispier dosas, use a well-seasoned iron tawa and slightly thinner batter.

If dosas stick, wipe tawa with a cut onion dipped in oil before pouring batter.

Refrigerate leftover batter up to 3–4 days.



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Would you like the recipe for masala dosa, onion dosa, or instant rava dosa next?


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