Crispy Dosa Recipe
A classic South Indian breakfast dish made with a fermented batter of rice and lentils, served with a variety of fillings.
- Prep Time: 3 hours
- Cook Time: 10 minutes
- Total Time: 13 hours
- Yield: 4-6 1x
- Method: Breakfast
- Cuisine: South Indian
Ingredients
Scale
- ½ cup urad dal (skinned black gram)
- 2 tablespoons chana dal (bengal gram)
- ½ teaspoon methi seeds (fenugreek seeds)
- 1½ cups raw rice (or basmati rice)
- 2 tablespoons poha (flattened rice)
- ½ teaspoon rock salt (or non-iodized salt)
- ¾ to 1 cup cold filtered water (to blend dal)
- ½ cup cold filtered water (to blend rice)
- Oil for cooking
Instructions
- Wash and soak urad dal, chana dal, methi seeds, rice, and poha for at least 3 hours.
- Grind the soaked ingredients separately with water to form a smooth batter.
- Mix both batters together and add salt. Let it ferment overnight (12 hours).
- Heat a non-stick pan or tawa over medium heat.
- Pour a ladle of batter onto the tawa and spread evenly.
- Cook until the bottom is golden brown, then fold and serve.
Notes
For a crispy dosa, ensure the batter is fermented well and the tawa is hot. You can brush the dosa with butter for extra flavor.
Nutrition
- Calories: 200
- Sugar: 2
- Sodium: 100
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 10
- Cholesterol: 0
Find it online: https://www.receipster.com/sabse-aasan-dosa-recipe/