Dosa is a staple dish of South Indian states and very popular in other parts of the country too. It is rich in carbohydrates and proteins and the fermentation process is known to increase the vitamin B and vitamin C content as well.
Since my daughter loves all South Indian snacks, I keep experimenting a lot with it. I make different varieties of Appe(Rice Appe, Corn appe, Sweet Appe), Idli (Traditional Idli, Hot and Sour Idli) and dosas (Traditional Dosa, Palak Dosa, Rawa Dosa, Dill Leaves Dosa).
This recipe is for the traditional dosa which is prepared using dosa rice and urad dal. This dosa is usually served with chutney and sambhar.
Here is the step by step dosa recipe with pictures:
Serves: 2-3
Preparation Time: 10 minutes
Soaking Time: 6 hours
Fermentation Time: 6 hours
Cooking Time: 10 minutes
Ingredients:
Dosa Rice : 1 cup
Urad Dal(white lentils): 1/3 cup
Salt: to taste
Oil: for frying
Method of Preparation:
- Soak rice and dal separately for at least 5-6 hours.
- Grind the dal and rice separately into a smooth paste. Mix the two and keep aside for 5-6 hours.
- Add salt and mix well. Add water if required. Dosa batter should not be thick but light.
- Heat a flat non stick pan and apply little oil on it. Pour a ladleful of the batter on the pan and spread in a circular motion to make it 5 or 6 inches in diameter.
- Cook till the dosa turns brown and a little crispy. Turn over and let cook on other side
Serve with chutney or sambhar.
Dosa
- Dosa Rice : 1 cup
- Urad Dal(white lentils): ⅓ cup
- Salt: to taste
- Oil: for frying
- Soak rice and dal separately for at least 5-6 hours.
- Grind the dal and rice separately into a smooth paste. Mix the two and keep aside for 5-6 hours.
- Add salt and mix well. Add water if required. Dosa batter should not be thick but light.
- Heat a flat non stick pan and apply little oil on it. Pour a ladleful of the batter on the pan and spread in a circular motion to make it 5 or 6 inches in diameter.
- Cook till the dosa turns brown and a little crispy. Turn over and let cook on other side. Serve with chutney or sambhar.
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