Servings
4
Ready In:
30 mins / 8 hours
Dosa is a popular South Indian dish made from fermented batter of rice and urad dal. It is a thin, crispy and savory pancake that is typically served with a variety of chutneys and sambar. Dosa is a versatile dish that can be eaten for breakfast, lunch, dinner or even as a snack. It is a popular street food in India and has gained popularity in other parts of the world as well. Dosa is not only delicious but also healthy, as it is a good source of carbohydrates, proteins and fiber. Overall, dosa is a must-try dish for anyone who wants to experience the authentic flavors of South India.
TIPS
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Soak the rice and urad dal in water separately for at least 4-6 hours before grinding. This will ensure a smooth and fine batter.
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Use a good quality non-stick tawa or griddle to make dosa. The tawa should be properly heated before pouring the batter.
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The consistency of the batter is crucial for making good dosa. It should not be too thick or too thin. A slightly thick batter is ideal for crispy dosa.
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Adding a little fenugreek seeds while soaking the rice and dal will help in fermenting the batter better, giving a slightly sour taste to the dosa.
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Make sure to spread the batter evenly on the tawa using a ladle or the back of a spoon. This will help in making the dosa thin and crispy.
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Drizzle a little oil or ghee around the edges of the dosa while cooking. This will help in making the dosa crispier and tastier.
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Serve the dosa hot with a variety of chutneys and sambar. Enjoy the delicious and nutritious South Indian delicacy!
INGREDIENTS
- 2 cups of white rice
- 1 cup of urad dal (split black lentils)
- 1 tsp fenugreek seeds
- Salt to taste
- Water as needed
- Oil for cooking
Step by Step Instructions
Step 1
Soak the rice and urad dal separately in water overnight or for at least 6-8 hours. Add fenugreek seeds to the urad dal while soaking.
Step 2
Drain the water from both the rice and urad dal and rinse them thoroughly.
Step 3
Grind the urad dal first in a wet grinder or blender until it becomes a smooth and fluffy batter. Add water as needed.
Step 4
Remove the urad dal batter from the grinder and transfer it to a large bowl.
Step 5
Grind the rice into a smooth batter. Add water as needed.
Step 6
Mix the rice batter into the urad dal batter and stir well to combine.
Step 7
Cover the bowl with a lid or plastic wrap and let the batter ferment for at least 8-10 hours or overnight. The batter should rise and become slightly sour. As I stay in a colder climate I used my instant pot Yoghurt mode to help with the fermentation.
Step 8
Once the batter has fermented, give it a good stir.Add salt to taste and mix well.
Step 9
Heat a non-stick tawa or griddle on medium heat. Splash some water to check for heat.
Step 10
Pour a ladleful of the dosa batter onto the tawa and spread it in a circular motion to form a thin pancake. The dosa should be about 6-7 inches in diameter.
Step 11
Drizzle a few drops of oil around the edges of the dosa and let it cook for 1-2 minutes or until the bottom turns golden brown and crisp.
Step 12
Flip the dosa over and cook for another 1-2 minutes on the other side.
Step 13
Remove the dosa from the tawa and serve hot with your favourite chutney and sambar.
I hope you enjoy this recipe! Let me know if you have any questions.