Wednesday, 15 January 2014

Dosa | Savory Crispy South Indian Pancakes | Plain Dosa


Dosa/Dosai, a staple breakfast in South India, is a thin, crispy crepe made rice and lentils.  There are different variations of dosa depending on the fillings or other ingredients used -- Paneer dosa, palak dosa, methi dosa, Masala dosa, Pesarattu, onion dosa, uttappam, rava dosa, etc.  It is generally served with:

Dosa, Plain dosa




I am giving here the recipe for preparing the basic dosa.

Prep Time: 30 mins, soaking time 6 hrs
Cook time: 10 mins

Ingredients:

  • Parboiled rice/Idly rice - 3 cups
  • Whole urad dal (without skin) - 1 cup
  • Fenugreek seeds - 1 tsp
  • Salt - 4 tsp (or as required)

How To Prepare the Batter:
  • Method of preparing this batter is the same as that of idli batter - refer the recipe ( how to make idlis).

  • The only difference is -- soak fenugreek seeds along with the urad dal.  Rest of the grinding & fermenting process is the same.

How To Make Dosa:
  • Heat a non-stick tawa and grease it with oil. (If you are using a cast iron tawa, cut an onion into half and rub it all over the tawa -- The dosa will not stick to the tawa).
  • Take a ladle of batter, pour it in the centre and spread it around in a circular motion using the back of the ladle.
  • Add 1 tsp of oil around and on the dosa .
  • When one side of the dosa is cooked, flip it over to the other side and cook till done.

  • Fold it in half and remove onto a plate.
  • Serve with sambar, any chutney of your choice (coconut chutney or tomato chutney or onion chutney) or milagai podi.
 
Dosa, Plain dosa


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