Crispy Dosa Recipe
A traditional South Indian dish, dosa is a crispy crepe made from a fermented rice and lentil batter, often served with flavorful fillings like potato masala.
- Prep Time: 4-6 hours soaking
- Cook Time: 2-3 minutes per dosa
- Total Time: 12-15 hours including fermentation
- Yield: 6-8 dosas 1x
- Method: Breakfast
- Cuisine: South Indian
Ingredients
Scale
- ½ cup urad dal (skinned black whole lentils)
- 2 tablespoon chana dal (bengal gram)
- ½ teaspoon methi seeds (fenugreek seeds)
- 1½ cups raw rice (regular or basmati)
- ½ cup cold filtered water (to blend rice)
- 2 tablespoons poha (flattened rice)
- ½ teaspoon rock salt
- ¾ to 1 cup cold filtered water (to blend dal)
- Oil for cooking
Instructions
- Soak the rice and dal in water for 4-6 hours. Add methi seeds to the dal.
- Grind the dal into a smooth paste using a wet grinder or blender, adding water gradually.
- Grind the rice into a slightly coarse paste. Use ¼ cup cooked rice for smoother batter.
- Combine the ground rice and dal in a large bowl. Mix thoroughly.
- Ferment the batter for 8-12 hours in a warm place.
- Heat a dosa pan or non-stick skillet. Add a small amount of oil.
- Pour a ladle of batter onto the pan and spread it evenly.
- Cook until the underside is golden brown and the top is dry. Flip and cook briefly.
Notes
Ensure proper fermentation for the best results. You can add sugar to help fermentation, but avoid adding salt until fermenting is complete.
Nutrition
- Calories: 120
- Sugar: 1
- Sodium: 10
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
- Cholesterol: 0
Find it online: https://www.receipster.com/easiest-dosa-recipe-snack/