Dosa. A dosa is a rice pancake, originating from South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt.

Dosa Processed in a food processor and combined with water, the mixture makes a thin batter that ferments until flavorful. The batter is spread out on a hot pan and cooked similar to a crepe until crisp and delicious. A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor However, once the batter is ready, it can be refrigerated and kept for several days, even a week With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or. You can have Dosa using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Dosa

It's 2 cups of Rice.
Prepare 3/4 cup of Black Gram or Urad Daal.
It's 1 tsp of Salt or to taste.
You need 2 tbsp of Bengal Gram or Chana Daal.
Prepare 1 tsp of Fenugreek Seeds.

Dosa recipe, Learn how to make dosa batter at home. This is a detailed post that will guide you to make dosas of all kinds - soft, crispy, restaurant style, home style and healthy dosas. No matter you are a beginner or an experienced cook the tips & tricks mentioned in this post will help you to master the techniques of making the best South Indian dosa. Pour one ladle of the dosa batter in the middle of the pan.

Dosa instructions

Soak rice and dal separately for 6 hours or more. Add fenugreek seeds and bengal gram to dal while soaking..
Grind them separately as well and leave it to ferment overnight..
The batter should be semi thick with a flowing consistency. Add Salt according to taste and mix well. If the batter is too thick, add little water and mix. Heat a heavy iron griddle or a non stick dosa pan..
Pour a big ladleful of the batter and spread it in clockwise motion. Drizzle some oil on the sides and on the top as well. Cook until crisp and done..
The edges will start folding up easily and this is the proper time when you remove the dosa onto a serving plate. Enjoy with any chutney of your choice or Sambar..

Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake. Drizzle a few drops of oil all over the dosa and increase the temperature to a high heat. A dosa is a thin, lightly crisp crepe made from a batter of fermented rice and lentils, and it's popular throughout South Asia. We've tested all aspects of the process, from how to ferment the rice and lentils to how to grind them and in what ratios. The result is a perfect dosa every time.