dosa

Make your own dosa – Indian rice pancakes made from fermented batter. They take a little effort, but are delicious served with aloo masala and other fillings

Dosa

split urad lentils

tbsp channa dal /bengal gram

basmati rice

tbsp fenugreek seeds (optional)

vegetable oil

Wash all the ingredients, except for the oil,&nbsp;three or four&nbsp;times, then&nbsp;drain.&nbsp;Leave to soak in cold water in a bowl overnight.&nbsp;

Drain the water from the ingredients, but keep it and set aside. Transfer the soaked ingredients to a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> and grind to make a smooth paste.&nbsp;Make sure the batter doesn&#39;t look&nbsp;grainy &ndash; you can use a little of the soaking water if you need to. It should be like a thick, smooth pancake batter and should coat the back of a spoon. Empty&nbsp;into a large&nbsp;bowl and cover. Keep it&nbsp;in a warm place overnight to allow the batter to ferment (see tip, below).&nbsp;It will have doubled in quantity and&nbsp;look bubbly. If you&#39;re not using the batter straight away, chill for later. It will&nbsp;keep&nbsp;for up to five&nbsp;days.

Very gently stir the batter. It will have thickened in consistency, so you can add a little water to give it a thick but pourable consistency.

Heat a non-stick frying&nbsp;pan on a low to medium heat for 5 mins.&nbsp;Drizzle over a few drops of oil, then wipe the pan with kitchen paper to get rid of any excess oil.&nbsp;

Sprinkle a handful of water on the hot pan to cool it,&nbsp;then dry&nbsp;with some kitchen paper. Pour one ladle of the dosa batter in the middle of the pan. 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. When it turns slightly golden and the edges begin to lift, add any stuffing (like <a href="https://www.bbcgoodfood.com/recipes/south-indian-aloo-masala-dosa-stuffing">dosa masala potato stuffing</a>) to the middle. Continue to cook&nbsp;until the underside looks completely golden and&nbsp;crisp. Use a flat <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> to loosen the edges, then roll over the potato stuffing and lift onto a plate.&nbsp;

Before you make the next dosa, decrease the temperature of the pan back to a medium heat and repeat the above steps.&nbsp;

Dosa recipe - South Indian Lentil crepes made with fermented dosa batter. These are known as dosa or dosai and are a popular breakfast food. These are served with chutney, potato masala and sambar.

Dosa recipe | How to make dosa batter

urad dal ((or whole skinned black gram))

water ((to blend dal))

rice

water ((to blend rice, may need 2 tbsps more))

chana dal ((bengal gram))

fenugreek seeds ((methi seeds) (optional))

poha ((flattened rice))

salt

whole urad dal ((skinned whole black gram))

methi seeds ((fenugreek seeds) (makes dosas golden))

poha ((flattened rice, or substitute ¼ teaspoon methi seeds))

Firstly add urad dal, chana dal &amp; methi seeds to a large bowl. Rinse them very well several times and discard the water. Soak them together in enough fresh water for 4 to 5 hours.

Next add rice to another bowl and rinse a few times. Pour fresh water and soak in ample water for 4 to 5 hours.

Preparation

Soak poha in ¼ cup water 30 mins before blending the batter.

Drain the water from the dal &amp; methi. Add them to a blender jar along with salt, soaked poha and ¾ cup water. You can also skip salt at this stage if you live in a hot region. Add it to the batter just before you make dosas.

Grind to a smooth batter until smooth &amp; bubbly or frothy. If needed add more water about 2 to 4 tbsps. It will be of thick pouring consistency and not very runny. Transfer this to a large pot.

Drain the water completely from rice &amp; add it to the jar. Then pour ½ cup water.

Blend to a smooth or slightly coarse batter. It will be of thick pouring consistency and not very runny.

Pour this to the urad dal batter and mix well both of them well with your clean hand. Warmth in the hand will help in fermentation. The consistency should not be too thick &amp; too runny otherwise the batter will not ferment. (Check video to understand the consistency)

How to make dosa batter

Cover the pot and ferment it in a warm place until the batter rises and turns bubbly. If you live in a warm region, then you can just keep it on the counter overnight. It may take anywhere from 5 to 16 hours depending on the temperature.

To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. Turn off the oven and keep the dosa batter inside with the oven light ON. You can also use your instant pot to ferment with the yogurt settings. Use an external lid and not the IP lid. I ferment for only 7 to 8 hours in the oven &amp; IP.

Check if properly fermented: Well fermented dosa batter will rise &amp; increase in volume. It will be frothy and bubbly. To check, drop half a spoon of this batter into a bowl filled with water. Well fermented batter will float &amp; not sink.

Stir the dosa batter once. Transfer a portion of this to another small bowl to make dosas. Refrigerate the rest for up to 1 to 2 weeks.

The fermented batter usually becomes thick, so add little water good enough to thin it down. At this stage it has to be of a pouring consistency yet thick. (check video)

If making masala dosa, you will have to make this potato masala or any chutney from here.

Fermenting dosa batter

Grease a dosa pan or tawa with few drops of oil.  You can also rub the oil with a slice of onion. This prevents the dosas from sticking to the pan.

Heat it until hot enough. To check you can sprinkle little water over then pan. If it is ready it will sizzle.

Stir the batter well in the bowl. Take a ladle full of dosa batter &amp; pour on the center of the hot griddle/ tawa.

Immediately begin to spread it evenly starting from the center in a circular motion in clockwise direction to make a thin crepe.

Increase the heat to slightly high and let it cook for a minute then add oil or butter towards the edges.

The edges of the dosa will begin to leave/ come off the pan when done. Continue to toast until the dosa turns golden and crisp.

Not all dosas need to be cooked on the other side. Only thicker ones need. If you wish to cook on the other side, flip it when the edges begin to rise from the pan. Cook on the other side of the dosa. Then flip back and toast until the base becomes crisp &amp; golden.

Before making the next dosa, reduce the heat to low. You can also rub with the cut onion and then pour the batter.

Serve dosa with coconut chutney, potato masala &amp; tiffin sambar.

How to make dosa

https://www.youtube.com/watch?v=qsp1wBxan6Y

Dosa is a crepe made with fermented rice and lentil batter. This is a basic recipe to make South Indian Crisp dosas at home. Serve them with chutney, sambar and potato masala. 

Full written recipe here: https://www.indianhealthyrecipes.com/dosa-recipe-dosa-batter/

Crispy Dosa Recipe (Basic dosa batter recipe)

This is a plain dosa or sada dosa recipe which is a famous breakfast or snack both in India as well as outside India. Dosa is basically a healthy crepe made from ground rice and lentil batter which has been fermented.

Dosa Recipe | Dosa Batter Recipe

rice rice

rice (- 100 grams)

urad dal

fenugreek seeds

water (-

oil (as required)

In a bowl take the idli rice or parboiled rice along with the regular white rice. Instead of adding regular rice, you can also make the dosa with a total of 1 cup idli rice as I have shown in the video. The video has the recipe ingredients doubled in proportion.

To the same bowl, add urad dal and fenugreek seeds.

Rinse the rice, lentils and methi seeds together a couple of times and keep aside.

In a separate bowl, take the flattened rice.

Rinse it once or twice in water and then add rinsed flattened rice to the bowl containing the rinsed rice+lentils+methi seeds.

Pour 1.5 cups water. Mix. Cover with a lid and soak everything for 5 to 6 hours.

Soaking Lentils and Rice

Drain all the water and add the soaked ingredients in a wet grinder jar.

Add ⅔ to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. A smooth consistency of batter is also fine. 

If the mixer gets heated up, then stop and wait for some minutes. When the mixer cools down, grind again. Depending on the jar capacity, you can grind everything once or in two batches. I ground in two batches and added overall ¾ cup water.

Now take the batter in a large bowl or pan.

Add ½ tsp rock salt. Mix very well. Cover and allow to ferment for 8 to 9 hours or more. Time of fermentation will vary depending on the temperature conditions.

A proper fermentation will double or triple up the volume of the batter and you will see tiny air pockets in the batter with a light sour aroma.

Now lightly stir the batter, before you begin to make dosa.

Making dosa batter

Heat a cast iron pan. When the pan becomes hot, spread ¼ to ½ teaspoon oil all over the pan. Do keep the heat on low to low-medium heat, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium.

Do not spread oil if you are using a non stick pan, as you won't be able to spread the batter.

Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards.

Cover it with a lid and cook the dosa on a low to medium heat. Do regulate the flame as per the pan size and thickness.

When you see the batter on the top has cooked well and the bottom has become crisp and golden, then sprinkle ¼ to ½ teaspoon oil on the edges and center.

With the spoon spread the oil on the dosa.

Cook till the base is nicely golden and crisp. The base will leave the pan and the sides will also get separated when it gets cooked.

Fold and serve sada dosa hot. Make all dosai this way.

Serve these crisp plain dosa with sambar or potato masala or coconut chutney.

Making Dosa

https://content.jwplatform.com/videos/bHYm9Rkh.mp4

This is a crispy and tasty Plain Dosa Recipe where the dosa batter has been made in a mixer-grinder.

Plain Dosa Recipe

Dosa is a fine, crisp pancake. It takes a bit of time for soaking and grinding, but very little effort. Begin this recipe 2 days ahead.

Jamie Oliver's perfect dosa

(200 grams) medium-grain white rice

(50 grams) split, washed small black beans

tsp fenugreek seeds

Tamarind

desiree potatoes, peeled

garlic cloves, finely grated

ginger,

green chilli, seeds removed, finely chopped

(60 milliliters) sunflower oil

mustard seeds

cumin seeds

red onions, thinly sliced

curry leaves

tsp turmeric

(200 grams) baby spinach leaves

coriander, leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

Make these soft and fluffy South Indian savoury rice cakes paired beautifully with sambar and chutney. They are great for batch prepping and you can enjoy idli for days!

Idli Batter and Idli

Idli rice

Urad daal (️rice

Water

Salt (to taste)

Soak rice for at least 6-7 hours

Soak urad daal for 2 hours

Soak fenugreek seeds for 1 hour

Blend rice with one part of soaked fenugreek seeds and a bit of water, enough to grind all the rice to a pasty texture, add more later to adjust consistency

Blend urad daal with a pinch of soaked fenugreek seeds,water and the drenched poha

Mix the two together in a larger bowl and let ferment in a place with a consistent warm temperature (yoghurt maker, oven with 30C temp) for 12-15 hours

Add salt and dilute the batter to a thick consistency for idli (dilute for than dosa batter)

Extra batter can be stored in refrigerator for up to 6 days

Idli batter

Heat about 2 cups water in a large pot or idli steamer

Pour the batter onto greased idli moulds or any steel mould

Place in the pot with boiling water or on a steaming rack if not using an idli stand

Steam for 10 minutes or until a toothpick comes out clean

Remove from the moulds with the help of a spoon (carefully, the mould are hot. Use gloves or oven mittens)

Repeat and make as many batches as you require

Serve hot with sambar and/or chutney!

Idli

Potato Dosa is an easy vegan meal prep idea, easy &amp; delicious to eat. These tasty Indian crepes made from dosa batter make an instant South Indian breakfast! It is flavorful and is a great alternate way to serve crispy potatoes that can be made under 20 minutes!

Potato Dosa

all-purpose flour (or maida)

tbsp chickpea flour (or besan)

tbsp rice flour

tbsp flaxseed powder

Jalapeno (finely chopped)

potatoes (grated)

spinach, chopped (optional)

cilantro (optional)

turmeric powder (optional)

tsp paprika (optional)

Cooking oil (as required)

In a mixing bowl, add all-purpose flour, rice flour, chickpea flour, flax seed powder, and salt.

Add minced jalapeno, chopped spinach, and cilantro. Mix it well. Then add the grated potatoes. You can use boiled or raw potatoes in this recipe.

Add water gradually and then mix it well. It should resemble a thick dosa batter consistency. I later added turmeric and paprika to the batter for more flavor and color.

Heat a skillet and pour a ladle full of batter on it and spread it like a pancake. Drizzle oil around it and cook it evenly on both sides. This dosa takes a little bit longer to cook, so keep that in mind. You can cover the skillet with a lid to speed up the cooking time.

Always serve these Indian crepes fresh along with any chutney like Coriander Mint Chutney.

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Dosa

Dosa recipe | How to make dosa batt...

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Top 6 dosa recipes from across the web

The most viewed dosa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dosa

Dosa recipe | How to make dosa batt...

Dosa Recipe | Dosa Batter Recipe

Jamie Oliver's perfect dosa

Idli Batter and Idli

Potato Dosa

The most viewed dosa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine