Ingredients for dosa recipe
For Dosa:
- 2 cups rice (plain or soaked)- 1 cup urad dal
- ½ cup flattened rice (poha)
- 1 teasoppn fenugreek seeds (optional)
- Salt as per taste
- water (as required)
For Filling (optional):
- Potatoes, boiled and mashed- onion, thinly sliced
- Green chilies, finely chopped
- Ginger, grated
- Curry leaves, chopped
- mustard seeds
- turmeric powder
- Salt as per taste
- cooking oil (for frying)
(Also read - sambar recipe)
Dosa recipe step by step
Step 1:Wash rice and dal thoroughly in separate bowls. Add water and soak for at least 4 to 6 hours.
Step 2:
Soak the flattened rice (poha) in a separate bowl for 15 minutes.
Step 3:
If using fenugreek seeds, add it to the bowl with the lentils during the last hour of soaking.
Step 4:
Strain the water from rice and poha.
Step 5:
Make a smooth paste by mixing the soaked rice and poha in a grinder. Keep adding water slowly while grinding.
Step 6:
Similarly, make a separate paste of the soaked dal.
Step 7:
Mix the rice and dal paste together and add salt to taste and mix well. So that it becomes a very soft paste.
Step 8:
Cover the bowl overnight or for at least 8 hours and let it ferment.
Step 9:
Heat oil in a pan and add mustard seeds. Let them explode. Then add chopped onions, green chillies and curry leaves to it. Fry the onions till golden.
Step 10:
Add grated ginger, turmeric powder and salt as per taste. Mix well.
Step 11:
Then add boiled potatoes and mix the masala well. Remove from the gas before frying and keep aside.
Step 12:
Heat a pan on medium heat. When it becomes hot, apply a few drops of oil on it.
Step 13:
Take a spoonful of dosa paste and put it in the pan. Spread the paste in a round shape with the help of a spoon.
Step 14:
Cook the dosa on a medium flame, till the edges turn golden brown in colour.
Step 15:
If you are using filling, put the potato filling on one edge of the dosa. And fold the dosa slowly and make a roll out of it.
Step 16:
Dosa is ready. Take it out in a plate and serve hot with chutney or sambar.
conclusion:
- Remember that for grinding rice, less water is required than for urad dal.
- To prevent the dosa from sticking to the griddle, grease the griddle properly while making the first dosa.
- After making each dosa, wipe the griddle with a damp cloth, this prevents the dosa from sticking to the griddle.
FAQ
1. What is the traditional dosa recipe?The traditional dosa recipe typically involves soaking rice and lentils (urad dal) separately, grinding them into a fine batter, fermenting the batter overnight, and then cooking thin crepes on a hot griddle or tawa.
2. How to make dosa batter at home?
To make dosa batter at home, soak 2 cups of rice and 1 cup of urad dal (split black lentils) separately in water for about 4-6 hours. Drain the water and grind them separately into a smooth paste. Mix both the pastes together, add salt to taste, and allow the batter to ferment overnight or for about 8-12 hours. The batter is then ready to be used for making dosas.
3. What are some variations of dosa recipes?
There are several variations of dosa recipes. Some popular ones include Masala Dosa (filled with a spicy potato filling), Rava Dosa (made with semolina and rice flour), Mysore Dosa (spread with a special chutney), Paper Dosa (thin and crispy), and Set Dosa (soft and spongy). There are also innovative versions like Cheese Dosa, Paneer Dosa, and Chocolate Dosa.
4. Can I make dosa without using fermented batter?
Yes, you can make dosas without using fermented batter. Instant dosa recipes are available that use ingredients like rice flour, semolina, or a combination of flours, which do not require fermentation. These recipes provide a quick alternative to traditional dosas when you are short on time.
5. What are the key ingredients for a perfect dosa?
The key ingredients for a perfect dosa include rice, urad dal (split black lentils), salt, and water. The proportion of rice to dal may vary depending on the desired texture and crispness. Additionally, oil or ghee is used for greasing the griddle while cooking the dosas.
6. What are the different types of chutneys that go well with dosa?
Various chutneys complement dosas well. Coconut chutney, made with fresh coconut, lentils, and spices, is a classic accompaniment. Tomato chutney, coriander chutney, peanut chutney, onion chutney, and mint chutney are also popular choices. Additionally, sambar, a tangy lentil soup, is often served with dosa.
7. How to make dosa crispy?
To make dosas crispy, ensure that the batter is well fermented and has a slightly thick consistency. Preheat the griddle or tawa before pouring the batter and spreading it in a circular motion. Drizzle oil or ghee around the edges and cook on medium heat until the dosa turns golden brown and crispy.
8. Are there any gluten-free dosa recipes available?
Yes, there are gluten-free dosa recipes available. Instead of using regular rice, you can opt for gluten-free alternatives like parboiled rice, idli rice, or brown rice. Similarly, you can use gluten-free flours like buckwheat flour, millet flour, or chickpea flour to make dosa batter.
9. Can I make dosa without using rice flour?
Yes, you can make dosas without using rice flour. The traditional dosa recipe involves soaking and grinding raw rice. However, if you don't have rice flour, you can try using other alternatives like semolina (rava), wheat flour, or a combination of different flours to make dosas.
10. What are some tips and tricks to make fluffy dosas?
To make fluffy dosas, ensure that the batter is well fermented and has a light and frothy texture. While spreading the batter on the griddle, do not press it down too much, as it may make the dosa dense. Cook the dosa on medium heat and avoid flipping it until the edges turn golden brown. This will help retain the fluffiness. Additionally, using a non-stick or well-seasoned cast iron griddle can also contribute to fluffier dosas.
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