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 cook Dosa using 4 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Dosa

Prepare 3/4 cup of Rice(usna chawal).
You need 1/4 cup of Urad dal.
It's 1 tsp of Methi seeds.
Prepare of Refined oil- to cook.

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

Preparation: in a big container, add all the dry ingredients and rinse it well several times and discard water..
Soak them together in fresh water overnight/5hours..
After 5hours drain the water, add to a blender jar..
Add water just required, and grind into a frothy paste..
Check the consistency of the batter, it should not be very thick or very thin..
Cover the batter, and keep in a warm place to ferment..
Fermentation take about 4-5hours, depending on the temperature..
Dosa- Grease a non-stick pan with oil..
Pour a big spoon full of dosa batter at the centre of the tawa, and spread it into a circular shape..
Drizzle some oil at the edges of the dosa, cook at medium flame until colour turns red or golden..
Dosa is cooked only from one side. Don't flip the dosa..
Serve with coconut chutney, Sambhar and masala..
Repeat making dosa after cleaning the tawa with a cloth..

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.