Wednesday, 17 December 2014

Dosa Recipe

A dosa is a delicious savory crepe made from a mixture of dal and rice. The resulting batter is then fermented before use. This traditional South Indian dish is healthy, nutritious and very easy to prepare. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala. It is usually eaten with coconut chutney and with veggie chutnies too. Fresh homemade dosas make for a wonderful breakfast, brunch, lunch or snack. I am sure your family will surely enjoy this tasty treat. Making proper dosas requires a little bit of planning since the rice & dal need time to soak and the batter needs time to properly ferment. So make sure you fully understand all the steps. The soaking & fermenting times may vary slightly depending upon your location.

 

Check out my other breakfast Varieties

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Preparation time: 8 hours (Fermentation process included)

Cuisine:  Indian

Recipe Category: South Indian(Breakfast)

Ingredients

 

 

 Method

 

1. Wash and soak rice for 6 hours along with fenugreek seeds. Then in another medium bowl, combine the urad dal & methi seeds - add enough water to cover & soak for at least 6-8 hours.

Then using a grinder or mixer, blend the rice into to a smooth batter adding water only as neededDrain the water and grind the urad dal along with methi seeds to get a smooth batter.

 

2. Then using a grinder or mixer, blend the rice into to a smooth

Add water as required while grinding. The consistency of the batter should not be too thick/ thin. Allow the batter to ferment overnight or for 8-9 hours. Lastly, just before use, add the salt. Mix well to combine.

 

3. Heat the dosa pan. Add a ladle full of batter and spread it in circular motion. Now it has turned  lightly brown, turn over once and cook on the other side. It should be thin and golden on both sides. Transfer it to a plate.

Served with

Onion Garlic chutney

Carrot Pumpkin Peels and seeds chutney

Chayote Peel chutney

 

 

 

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Notes

Fermentation process differs from place to place.

 

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