Dosa Recipe

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 lunch. Serve them with your favorite chutney.

Dosa Recipe | How to Make Dosa Batter

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.

Prep: 720min

Total: 745min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 123 kcal, Carbohydrate 25 g, Protein 4 g, Sodium 1 mg, Fiber 2 g, servingSize 1 serving

Ingredients:

• ½ cup urad dal ((or whole skinned black gram))
• ¾ to 1 cup water ((to blend dal))
• 1½ cups rice ((regular raw rice or basmati rice, Refer notes))
• ½ cup water ((to blend rice, may need 2 tbsps more))
• 2 tablespoon chana dal ((bengal gram))
• ½ teaspoon fenugreek seeds ((methi seeds) (optional))
• 2 tablespoon poha ((flattened rice))
• ½ teaspoon rock salt ((or non iodized salt or crystal salt))
• ½ cup whole urad dal ((skinned whole black gram))
• ¾ to 1 cup water ((to blend dal))
• 1½ cup rice ((regular raw rice or basmati rice, refer notes) )
• ½ cup water ((to blend rice, may need 2 tbsps more))
• ½ teaspoon methi seeds ((fenugreek seeds) (makes dosas golden))
• 2 tablespoons poha ((flattened rice, or substitute ¼ teaspoon methi seeds))
• ½ teaspoon rock salt ((or non iodized salt or crystal salt))

Instruction:

1. Next add rice to another bowl and rinse a few times. Pour fresh water and soak in ample water for 4 to 5 hours.
2. 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 & too runny otherwise the batter will not ferment. (Check video to understand the consistency)
3. If making masala dosa, you will have to make this potato masala or any chutney from here.
4. Serve dosa with coconut chutney, potato masala & tiffin sambar.

Dosa Recipe | Classic South Indian Dosa & 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.

Prep: 540min

Total: 570min

Yield: 16

Serving Size: 1 serving

Nutrition Facts: calories 74 kcal, Carbohydrate 12 g, Protein 2 g, Fat 2 g, Saturated Fat 1 g, Sodium 75 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• ½ cup idli rice (or parboiled rice or regular rice – 100 grams)
• ½ cup regular rice (- 100 grams)
• ¼ cup urad dal (- 50 grams (husked whole or split black gram))
• ⅛ teaspoon fenugreek seeds (or 2 pinches (methi seeds or methi dana))
• 2 tablespoons thick poha ((flattened rice))
• 1.5 cups water (- for soaking both rice and lentils)
• ¾ cup water (- for grinding, do add water as required)
• ½ teaspoon rock salt (edible and food grade or non-iodized salt or sea salt crystals or Himalayan pink salt)
• oil (as required)

Instruction:

1. Pour 1.5 cups water. Mix. Cover with a lid and soak everything for 5 to 6 hours.
2. Now lightly stir the batter, before you begin to make dosa.
3. Serve these crisp plain dosa with sambar or potato masala or coconut chutney.

How to make Dosa (Crispy Dosa Recipe)

Learn how to make the best crispy dosa’s from scratch with homemade dosa batter, along with all the tips and tricks to get the perfect crispy dosa’s every time!

Prep: 30min

Total: 900min

Yield: 14

Serving Size: 1 serving

Nutrition Facts: calories 119 kcal, Carbohydrate 10 g, Protein 3 g, Fat 8 g, Saturated Fat 5 g, Cholesterol 19 mg, Sodium 168 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1/2 cup Urad Dal (dehusked split or whole urad dal gota)
• 1 1/2 cup Dosa Rice (or combination of dosa rice + sona masoori rice, idli rice works too (see notes))
• 1 tablespoon Chana Dal
• 1 tablespoon Toor Dal (Split pigeon peas)
• 1/2 teaspoon Fenugreek seeds (Methi dana)
• 1/4 cup Poha (Flattened rice) (soak for 20 minutes before grinding)
• 1 teaspoon Non-iodized Salt (rock salt (sendha namak))
• 7 tablespoon Ghee or Oil (to cook dosa (half tablespoon for each dosa))

Instruction:

1. Soak poha in water about 20 minutes before grinding the batter.
2. The batter consistency should neither be thick nor runny, but rather it should be free flowing.
3. Stir the batter. You can transfer the batter needed to make dosa in a bowl. You can store this batter in the refrigerator for up to 5 days.
4. Set the instant pot to Yogurt mode for 12 hours by pressing the Adjust and + buttons. After the time is complete, the batter would be fermented and ready to use. If the batter has not risen well, ferment it for couple of more hours.
5. Serve dosa with sambar, chutney and potato masala.
6. Cut the dosa from the center out to any edge using a sharp knife. Then pick one side of the dosa and start rolling holding one cut edge in your fingers to the other egde, and shape it like a cone. Kids love cone shaped dosa!

Masala Dosa Recipe | Crispy Masale Dose | How to make Masala Dosa

Easy Masala Dosa Recipe | Crispy Masale Dose | How to make Masala Dosa

Prep: 20min

Total: 545min

Yield: 30

Serving Size: 1 serving

Nutrition Facts: calories 40 kcal, Carbohydrate 6 g, Protein 2 g, Fat 1 g, Saturated Fat 1 g, Sodium 81 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 cup sona masuri rice
• ½ tsp methi / fenugreek seeds
• water (for soaking)
• 1 cup urad dal
• 2 tbsp toor dal
• 2 tbsp chana dal
• 1 cup poha / avalakki (rinsed)
• 2 tbsp oil
• 1 tsp mustard
• 1 tsp urad dal
• 1 tsp chana dal
• 1 dried red chilli
• few curry leaves
• pinch hing / asafoetida
• 2 chilli (finely chopped)
• 1 inch ginger (finely chopped)
• 1 onion (sliced)
• ¼ tsp turmeric
• 1 tsp salt
• 3 potato (boiled & mashed)
• 2 tbsp coriander (finely chopped)
• 2 tbsp lemon juice

Instruction:

1. mix well until the salt is well combined. masala dosa batter is ready. keep aside.
2. mix well and aloo bhaji for masala dosa is ready. keep aside.
3. finally, masala dosa recipe is ready to serve with coconut chutney and sambar.

Crispy Masala Dosa Recipe – Tricks & Tips For Dosai with Batter CookingShooking