Dosa is a traditional South Indian dish known for its crispy texture and rich flavor. Made from a fermented batter of rice and urad dal, dosa is a thin, savory pancake that is enjoyed for breakfast or as a snack. The process of fermentation gives its signature tangy taste and light, airy texture. It’s often served with sides like coconut chutney, sambar, and a variety of spiced fillings, such as mashed potatoes. Dosa is loved for its versatility, crispiness, and the way it complements different flavors, making it a favorite across India and beyond.
For Coconut chutney : https://desidish.in/recipe/coconut-and-peanut-chutney/
Dosa Recipe
It’s a popular breakfast or snack, often served with sambar (a lentil-based stew) and chutney. Making dosa at home requires some planning, but the result is a delicious, crispy dosa with a soft center.
Ingredients
For Dosa Batter:
Instructions
Soaking the Ingredients:
- Rinse the rice and urad dal separately in water until the water runs clear.
- Soak the rice and fenugreek seeds together in a bowl with enough water for at least 4-6 hours. Similarly, soak the urad dal in a separate bowl for the same amount of time.
Grinding the Batter:
- After soaking, drain the water from the rice and urad dal.
- First, grind the urad dal into a smooth, fluffy batter using a blender or wet grinder. Add a little water while grinding to achieve a smooth texture.
- Next, grind the soaked rice and fenugreek seeds into a slightly grainy paste, adding water as needed.
- Combine the rice and urad dal batters in a large bowl. Mix well and add salt to taste. The batter should have a slightly thick, flowing consistency.
Fermenting the Batter:
- Cover the batter and let it ferment in a warm place for 8-12 hours or overnight. The batter should rise and become slightly bubbly, with a mild sour aroma. Fermentation time may vary based on the climate.
Making the Dosa:
- Heat a flat, non-stick or cast-iron pan (tawa) on medium heat. Once hot, lightly grease the pan with a few drops of oil.
- Pour a ladle of the fermented batter in the center of the pan and gently spread it in a circular motion using the back of the ladle to form a thin, round dosa.
- Drizzle a few drops of oil or ghee around the edges and on the surface of the dosa. Cook until the dosa turns golden brown and crispy at the edges.
- Gently lift the dosa off the pan. Fold it or serve it as is.
Serve:
- Serve the dosa hot with coconut chutney, tomato chutney, and sambar for a complete meal.
Note
- Fermentation: The batter may take longer to ferment in colder climates. You can place it in a warm oven or near a heat source to speed up the process.
- Crispness: For extra crispy dosa, ensure the batter is spread thinly on the pan. Cook it on medium heat to allow the dosa to become crisp without burning.
- Variations: You can make masala dosa by stuffing the dosa with a spiced potato filling or add chopped onions and green chilies to the batter for onion dosa.