Dosa Recipe
Article By: Prabhati
Dosa is a traditional South Indian dish renowned for its crisp texture and savory flavor. Made from fermented rice and lentil batter, dosa batter is spread thinly on a hot griddle, creating a large, thin pancake-like crepe. It is typically served with coconut chutney and sambar, a lentil-based vegetable stew, making for a delicious and satisfying meal. Dosa comes in various forms, from plain varieties to those filled with spiced potatoes or other fillings, catering to diverse tastes across India and beyond. Its popularity extends globally, cherished for its versatility as a breakfast item, snack, or even a main course. Learn the easy recipe .
Ingredients
- Rice: 2 cups of rice (usually boiled rice or idli rice)
- Urad dal: 1/4 cup urad dal (split black gram)
- Chickpeas: 1 tablespoon of chickpeas
- Salt (Salt) – salty
- Water: As needed
Method
- First wash the rice and dal separately in water until the water runs clear.
- Then soak in enough water for at least 4-6 hours at a time or you can soak overnight.
- Drain the soaked rice and dal well. Grind together in a wet grinder. Gradually add water as needed to make a smooth batter. The batter should be slightly grainy, like semolina or fine cornmeal.
- Place the batter in a large bowl and mix well using your hands along with the salt.
- Then cover the bowl loosely and let it ferment in a warm place for 8-12 hours or overnight. Fermentation time may vary depending on temperature. If the batter is too thick after fermentation, you can add little water to adjust the consistency.
- Heat a non-stick or cast iron pan over medium heat. Sprinkle a few drops of water on the tawa, if it sizzles and evaporates, the tawa is ready. Pour a chili batter in the center of the pan. Spread the batter in a circular motion to make a thin dosa. Always cook dosa in a medium-hot tawa for cooking6. Drizzle a little oil or ghee around the edge of the dosa and a few drops on top. Cook on medium heat until the edges start to curl and turn golden brown.
- Fold or roll the dosa in half. Batter consistency is very important for making crispy dosa. It should be pouring consistency but slightly thicker than crepe batter. If you prefer softer dosas, you can make them thicker or reduce the cooking time. Serve hot with coconut chutney, sambar or any curry of your choice.
Conclusion
The dosa recipe represents a harmonious blend of simplicity and sophistication, deeply rooted in South Indian culinary tradition. Its popularity transcends borders, captivating palates worldwide with its crisp texture, delicate flavor, and versatility. Whether enjoyed plain or filled with savory fillings, dosa remains a culinary delight, celebrated for its nutritional value and ease of preparation. Embodying the essence of Indian cuisine, the dosa recipe continues to inspire and delight enthusiasts, offering a timeless culinary experience that is both wholesome and memorable.
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