Description
Discover the secret to making crispy South Indian Dosa, a delicious and versatile dish.
Ingredients
Scale
- 1 cup rice (preferably long-grain or basmati)
- 1/3 cup split urad dal (black gram)
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon salt (adjust to taste)
- Water (as needed for soaking and blending)
- Oil or ghee (for cooking)
Instructions
- Rinse the rice and urad dal together in cold water until the water runs clear.
- Soak the rice, urad dal, and fenugreek seeds in enough water for at least 4 hours or overnight.
- Drain the soaked ingredients and transfer them to a blender. Add about 1 cup of fresh water and blend until you achieve a smooth batter.
- Transfer the batter to a large bowl, cover it with a cloth, and let it ferment in a warm place for 8 to 12 hours.
- Once fermented, stir the batter gently and add salt.
- Heat a non-stick skillet or cast-iron griddle over medium heat and lightly grease the surface with oil or ghee.
- Pour about 1/2 cup of batter onto the center of the skillet and quickly spread it into a thin circle.
- Drizzle a little oil or ghee around the edges and cook for about 2-3 minutes until the edges start to lift and the bottom is golden brown.
- Flip the dosa and cook for an additional 1-2 minutes.
- Remove from the skillet and keep warm. Repeat with the remaining batter.
- Serve the dosas hot with coconut chutney and sambar.
Notes
- For a spicier version, add chopped green chilies or black pepper to the batter before blending.
- You can also fill the dosa with a mixture of mashed potatoes and spices for a classic masala dosa.
- Prep Time: 4 hours
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Indian
Nutrition
- Serving Size: 1 dosa
- Calories: 150
- Sugar: 0g
- Sodium: 0mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg