Dec 172014
 
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After lot of requests, I am finally geared up to post the most often prepared dish at home, Dosa. It is a very regular and most liked breakfast at home. Both me and my husband love dosas in any form – Instant Dosa, Vegetable Dosa, Utappam and the list just goes….. I serve them with tomato chutney, coriander chutney, tindora(dondakaya) chutney, bell pepper chutney and many more.

These days, I am also making it for dinner in the form of Spring Roll Dosa that is a low calorie Under-300 calorie meal. I keep changing the stuffing and we have our healthy version of it for a light supper.

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The preparation for the dosa batter starts a day before. Half a day goes in soaking it and another half for fermenting it, so plan ahead if you want to relish them 🙂 If you are in a hurry, then don’t forget to check my Instant Dosa recipe.

 

Makes: 15 dosas

Cooking time: 15 mins

Preparation time: 24hrs prior to making it.

Ingredients:

Urad dal/minapappu – 1 cup

Raw rice – 2 cups

Fenugreek seeds/menthulu – 1 tsp

Water – 6-8 cups

Salt – 1 tbsp

Oil – 1 tbsp

Procedure:

  1. Soak the dal, rice and fenugreek seeds together in a large vessel in about 6-8 cups water.
  2. Leave it to soak for about 6-8 hours.
  3. Discard the water, wash the mixture once with fresh water and then blend/grind the mixture with enough water to get a smooth batter that is in dropping consistency.
  4. Add salt, mix well and then cover and place it in a warm place to ferment/rise slightly.
  5. Leave it to ferment for atleast 6 hours or overnight.
  6. Once fermented, mix it well with a ladle and now the batter is ready to use for dosas. Add salt if required.
  7. To make the dosa, heat a tawa/flat-pan and spread little oil on it.
  8. Pour a ladle full of batter and rotate it starting from inside in circular motion to spread the batter evenly on the tawa. Add more oil on the edges and cook on medium-low heat till the dosa turns golden brown.
  9. Serve hot with any chutney of your choice, the favorite being coconut chutney.!!

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Tips to make crisp dosas:

  1. The fenugreek seeds, par boiled rice, poha etc make the dosa crispy.
  2. Roast the dosa only on one side to make them crispy.
  3. The batter should be slightly on the thicker side, if the batter is too loose, the dosas will become soft.
  4. When pouring the batter keep the heat in low flame, after spreading it increase the flame to high heat, this makes it crispy.IMG_9707

  4 Responses to “Crispy Homemade Dosa/South Indian Dosa (Rice Pancakes)”

  1.  

    very good

  2.  

    Your dosas are so perfect!

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