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
- Soak the Ingredients : Rinse the rice and urad dal separately. Soak them in water for at least 4-6 hours or overnight.
- You can also soak the fenugreek seeds with the urad dal.
- Grind the Batter: Drain the soaked rice and urad dal.
- 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.
- 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.
- 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.
- 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.
- Drizzle a little oil around the edges.
Cook until the edges start to lift and the bottom is golden brown (about 2-3 minutes).
- Flip and cook the other side for a minute if desired. Remove and keep warm. Repeat with the remaining batter.
- 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 |