Dosa Recipe - South Indian Delicacy

DOSA recipe

Dosa is a popular South Indian dish loved for its crispy texture and delightful taste. It is made from fermented rice and lentil batter and is usually served with coconut chutney and sambar. Follow this step-by-step guide to make delicious dosas at home.

1 cup regular rice (or parboiled rice)
1/2 cup urad dal (skinned black gram)
1/4 cup chana dal (split Bengal gram)
1/2 teaspoon fenugreek seeds (methi seeds)
Water (for soaking and grinding)
Salt (to taste)
Oil or ghee (for cooking)

Soaking the Rice and Lentils: Rinse the rice, urad dal, chana dal, and fenugreek seeds in water. Soak them together in enough water for at least 6 hours or overnight. The soaking process ensures that the batter ferments well.

Grinding the Batter: Drain the soaked rice and lentils, reserving the water. Start grinding them in batches using a wet grinder or a mixer grinder. Add a little water at a time to facilitate smooth grinding. The batter should be smooth and free of lumps.

Fermentation: Transfer the batter to a large container or bowl. Add salt to taste and mix well. Cover the container with a lid or a cloth and let it ferment for around 8-10 hours or overnight. Keep the container in a warm place to aid fermentation.

Preparing the Dosa Batter: After fermentation, you will notice that the batter has risen and become slightly airy. Mix the batter gently to incorporate the air. The dosa batter is now ready for use.

Heat the Tawa (Griddle): Place a non-stick tawa or a cast-iron griddle on medium heat. Once the tawa is hot, sprinkle a few drops of water on it. If the water sizzles and evaporates immediately, the tawa is ready for making dosas.

Making the Dosas: Take a ladleful of dosa batter and pour it onto the center of the hot tawa. Using the back of the ladle, spread the batter in a circular motion to form a thin, round dosa. Drizzle a little oil or ghee around the edges of the dosa.

Cooking the Dosa: Allow the dosa to cook until the edges turn golden brown and the surface looks cooked. You can check by lifting the edges with a spatula. Once the dosa is crispy and evenly cooked, gently lift it from the tawa.

Folding and Serving: Fold the dosa into half or roll it, as per your preference. Serve the dosa hot with coconut chutney, sambar, or any other favorite accompaniment.

Repeat: Repeat the process with the remaining batter to make more dosas. Remember to adjust the flame to maintain the right tawa temperature for each dosa.

Enjoy the delectable dosas with a variety of chutneys, sambar, or even a spicy potato filling (masala dosa). They make for a delightful breakfast, snack, or even a light meal option.


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