Delicious Dosa

South Indian Dish-Dosa Recipe

Dosa is the ever-popular South Indian breakfast of crispy crepes made with ground rice and lentil batter that is fermented.

Preparation Time

  • Total: Approximately 12-18 hours
  • preparation: Soaking: 4-6 hours (or overnight) |Grinding: 15-20 minutes|
  • Fermentation: 8-12 hours (usually done overnight)
  • Cooking Time: 2 minutes

Ingredients

  • 1 cup rice (preferably parboiled or dosa rice)
  • 1/4 cup urad dal (split black gram)
  • 1/4 tsp fenugreek seeds (optional)
  • Salt to taste
  • Water (as needed)

Instructions

  1. Soak the Ingredients : Rinse the rice and urad dal separately. Soak them in water for at least 4-6 hours or overnight.
  2. You can also soak the fenugreek seeds with the urad dal.
  3. Grind the Batter: Drain the soaked rice and urad dal.
  4. Blend them together in a mixer or wet grinder, adding water gradually until you get a smooth, thick batter. The consistency should be similar to pancake batter.
  5. Ferment the Batter: Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for about 8-12 hours, or until it has doubled in volume and has a slightly tangy smell.
  6. Prepare the Dosa:Once fermented, stir the batter gently. Add salt to taste. Heat a non-stick or cast-iron skillet on medium heat. Grease it lightly with oil or ghee.
  7. Cook the Dosa: Pour a ladleful of batter onto the center of the skillet and spread it in a circular motion to form a thin layer.
  8. Drizzle a little oil around the edges. Cook until the edges start to lift and the bottom is golden brown (about 2-3 minutes).
  9. Flip and cook the other side for a minute if desired. Remove and keep warm. Repeat with the remaining batter.
  10. Serve:Serve hot with coconut chutney, sambar, or any chutney of your choice. Enjoy your homemade dosa!

Nutrition

Nutritional Information (per 100 grams):

Calories 150-200 kcal
Carbohydrates 150-200 kcal
Sugars 0-1 gram
Dietary Fiber 1-2 grams
Protein 4-6 grams
Fat 4-6 grams
Saturated Fat 1 gram
Calcium 20-30gms
Iron 0.5-1 mg
Magnesium 20-30 mg
Potassium 150-200 mg