Dosa
Dosa a crispy,
savory crepe like from south Indian cuisine. It is popular not only in India
but worldwide mainly in Indian restaurants. Dosa is made from a fermented
batter of rice and lentils and fried on a griddle and served with spicy
potatoes, chutney and sambhar vary according to regional and personal
preferences. Dosa in restaurants are served in various shapes, triangle shape,
cone shape, and the common shape which is rolled. Dosa is a food for any time
of the day. Dosa can be served for
breakfast, lunch or sometimes as a main meal. It is also a street food that can
be eaten as a snack at various stalls in the cities. While dosa, is the most
well-known, there are also many other dosa versions like Masala dosa, potato
stuffed dosa, Mysore dosa, Onion dosa and it is versatile in how you serve it.
Ingredients:
2 Cups of rice
1 Cup of Urad Dal (white skinless urad dal)
¼ Cup of chana dal (optional)
1 Teaspoon fenugreek seeds
1 Cup plain yogurt (savor yogurt preferred)
2 Teaspoons salt or to your taste
2½ to 3 Cups of water or as needed
Vegetable oil for making Dosa
Cooking measurement conversion
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2 Cups of rice
1 Cup of Urad Dal (white skinless urad dal)
¼ Cup of chana dal (optional)
1 Teaspoon fenugreek seeds
1 Cup plain yogurt (savor yogurt preferred)
2 Teaspoons salt or to your taste
2½ to 3 Cups of water or as needed
Vegetable oil for making Dosa
Cooking measurement conversion
Measurment converter
White urad dal
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Chana dal
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Rice
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Directions to prepare Dosa batter:
1. Wash and soak rice in the water for 6 to 8 hours or until fully soaked.
2. Wash and soak the urad dal along with fenugreek seeds and chana dal, but
separate from rice for 6 to 8 hours or until fully soaked.
3. Once the rice and dal are fully soaked, drain all the water out from the rice and
dal and wash. After washing drain all the excess water out.
1. Wash and soak rice in the water for 6 to 8 hours or until fully soaked.
2. Wash and soak the urad dal along with fenugreek seeds and chana dal, but
separate from rice for 6 to 8 hours or until fully soaked.
3. Once the rice and dal are fully soaked, drain all the water out from the rice and
dal and wash. After washing drain all the excess water out.
Soaked rice
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Soaked dals
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Dosa batter
4 In a blender add soaked rice and 1 cup of water and grind to a smooth yet
slightly grainy paste. Transfer the paste to a bowl. (The rice does not get
grinded in to a fine paste they stay coarse).
5. In the same blender or food processor grind the soaked urad dal along with
fenugreek seeds and chana dal into a very fine paste. While grinding dals add
2½ cups of water little at a time to lubricate the dal paste for grinding.
5. Transfer the dal mixture in the same bowl and mix rice paste and dal together.
7. Add yogurt in the batter and mix it well.
8. If the batter looks thick then add some water, it
should not be too thick or to thin, the
consistency of the batter should be such that if
you dip a spoon it coats it well.
9. Do not add the salt to the mixture this time
because salt slow down the fermentation
process.
10. Cover the bowl and keep this mixture in a warm place for 6 to 8 hours or until it ferments. If you live in cold climate then add ½ teaspoon of yeast in the batter and mix and leave it covered to ferment.
slightly grainy paste. Transfer the paste to a bowl. (The rice does not get
grinded in to a fine paste they stay coarse).
5. In the same blender or food processor grind the soaked urad dal along with
fenugreek seeds and chana dal into a very fine paste. While grinding dals add
2½ cups of water little at a time to lubricate the dal paste for grinding.
5. Transfer the dal mixture in the same bowl and mix rice paste and dal together.
7. Add yogurt in the batter and mix it well.
8. If the batter looks thick then add some water, it
should not be too thick or to thin, the
consistency of the batter should be such that if
you dip a spoon it coats it well.
9. Do not add the salt to the mixture this time
because salt slow down the fermentation
process.
10. Cover the bowl and keep this mixture in a warm place for 6 to 8 hours or until it ferments. If you live in cold climate then add ½ teaspoon of yeast in the batter and mix and leave it covered to ferment.
Directions for making the Dosa:
1. Heat the flat cast iron griddle (tawah) on medium high heat.
2. Once the griddle become hot test it by sprinkling drops of water on the surface
when they sizzle and dance it means the griddle is ready. Turn the heat down
to medium.
3. Greased the griddle with little oil and with spatula spread the oil evenly and
let it cook for1 to 2 minutes to season the surface, then wipe cleans with a
moist towel.
4. Griddle should not be too hot otherwise it will not allow you to spread the
batter well then sprinkle some water on the hot griddle to cool it a little.
5. Once batter is ready you will see small bubbles, add salt, and with the cooking
spoon mix the batter well. If the batter is too thick then add little water and mix.
1. Heat the flat cast iron griddle (tawah) on medium high heat.
2. Once the griddle become hot test it by sprinkling drops of water on the surface
when they sizzle and dance it means the griddle is ready. Turn the heat down
to medium.
3. Greased the griddle with little oil and with spatula spread the oil evenly and
let it cook for1 to 2 minutes to season the surface, then wipe cleans with a
moist towel.
4. Griddle should not be too hot otherwise it will not allow you to spread the
batter well then sprinkle some water on the hot griddle to cool it a little.
5. Once batter is ready you will see small bubbles, add salt, and with the cooking
spoon mix the batter well. If the batter is too thick then add little water and mix.
Heat the skillet
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Grease the skillet
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Fermented dosa batter
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Dosa batter
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6. Fill the ladle or a little bowl up with the dosa batter enough to make 7” to 8" dosa and gently pour onto the center of the hot surface of the griddle.
7. Now use the back base of ladle or the bowl or a cooking spoon and quickly spread the batter in a circular motion from center to outward until you get a thin layer of batter and form an 7” to 8” circular crepe.
7. Now use the back base of ladle or the bowl or a cooking spoon and quickly spread the batter in a circular motion from center to outward until you get a thin layer of batter and form an 7” to 8” circular crepe.
Fill the ladle and spread the dosa batter
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Dosa develops tiny holes
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8. Dosa develops tiny holes as you spread the batter, now take some oil and spread
over the surface of dosa. Pour the oil through the holes and also around its
edges.
over the surface of dosa. Pour the oil through the holes and also around its
edges.
Insert the spatula and turn dosa
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Dosa become golden brown
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9. In about 2 minutes the upper surface of dosa will cook and no longer looks runny, and the edges start to brown then insert the spatula under the edges of the dosa to loosen and gently flip it to other side and cook for a 2 minutes or until it become golden brown, then flip it back to other side and this time add potato filling and roll the dosa. It takes about 4 to 5 minutes to make the dosa.
Add some potato filling on one side of dosa
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Fold the dosa
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Dosa is ready
10. If not filling the dosa with potato then once both sides are golden brown or
the desired color and crispiness take it off the griddle and serve it hot with the
potato filling, coconut chutney and sambhar.
11. Before you start making next dosa, griddle should be clean, with the spatula
scratch it if there is any batter sticking from the previous dosa.
12. Take a paper towel and wet it, squeeze all the water out then with the wet towel rub all over the surface of the griddle to clean that will cool the griddle slightly.This ensures that next dosa will spread evenly and will not break because thegriddle is too hot.
13. Now proceed to make another dosa and repeat the procedure to make next
dosa.
14. Serve the Dosa hot with sambhar and coconut chutney.
the desired color and crispiness take it off the griddle and serve it hot with the
potato filling, coconut chutney and sambhar.
11. Before you start making next dosa, griddle should be clean, with the spatula
scratch it if there is any batter sticking from the previous dosa.
12. Take a paper towel and wet it, squeeze all the water out then with the wet towel rub all over the surface of the griddle to clean that will cool the griddle slightly.This ensures that next dosa will spread evenly and will not break because thegriddle is too hot.
13. Now proceed to make another dosa and repeat the procedure to make next
dosa.
14. Serve the Dosa hot with sambhar and coconut chutney.
Dosa
Tips:
1. If the batter is not fermented then dissolve 1 teaspoon of yeast in 2 tablespoons of water and add to the batter and mix it well. Cover the bowl and leave it until batter is fermented.
2. Dosa batter should not be too fermented otherwise it is hard to make Dosa.
But if it is too fermented then add some rice flour and mix then make dosa
3. If you like crisp Dosa then add more rice, if you like soft dosa then add
more Dal.
4. Do not add oil and the batter when griddle is not hot.
5. Make sure griddle is not overheated. If the griddle is too hot you will not be able to spread the batter, sprinkle water to cool it. While spreading the batter on the griddle the heat should be low after spreading the batter heat can be raised to medium high.
6. The correct amount to grease the griddle is such that it is barely visible on the
griddle.
7. Once the griddle is seasoned you do not need much oil to make dosa.
8. First few dosa may not come right, they may break when turning them around, but do not get discourage. To season the griddle try to spray non stick cooking oil then wipe it with paper towel then spread the dosa batter, that will help to make dosa.
9. Mix batter each time before spreading on the griddle.
10. If you refrigerate the batter then bring the refrigerated batter to a room temperature before preparing the Dosa. Else the refrigerated batter turns Dosa white, dry and brittle.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
1. If the batter is not fermented then dissolve 1 teaspoon of yeast in 2 tablespoons of water and add to the batter and mix it well. Cover the bowl and leave it until batter is fermented.
2. Dosa batter should not be too fermented otherwise it is hard to make Dosa.
But if it is too fermented then add some rice flour and mix then make dosa
3. If you like crisp Dosa then add more rice, if you like soft dosa then add
more Dal.
4. Do not add oil and the batter when griddle is not hot.
5. Make sure griddle is not overheated. If the griddle is too hot you will not be able to spread the batter, sprinkle water to cool it. While spreading the batter on the griddle the heat should be low after spreading the batter heat can be raised to medium high.
6. The correct amount to grease the griddle is such that it is barely visible on the
griddle.
7. Once the griddle is seasoned you do not need much oil to make dosa.
8. First few dosa may not come right, they may break when turning them around, but do not get discourage. To season the griddle try to spray non stick cooking oil then wipe it with paper towel then spread the dosa batter, that will help to make dosa.
9. Mix batter each time before spreading on the griddle.
10. If you refrigerate the batter then bring the refrigerated batter to a room temperature before preparing the Dosa. Else the refrigerated batter turns Dosa white, dry and brittle.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Potato stuffing for dosa Idli
Sambhar Urad dal & rice dokhla
Coconut chutney Moong dal dokhla
Mong dal cheela (Moong dal pancake) Besan dokhla (Gram flour dokhla)
Potato stuffing for dosa Idli
Sambhar Urad dal & rice dokhla
Coconut chutney Moong dal dokhla
Mong dal cheela (Moong dal pancake) Besan dokhla (Gram flour dokhla)
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