Dosa Recipe
The Ultimate Guide to Making Perfect Dosa: A Unique, Human-Written Recipe
Dosa, a savoury and crispy South Indian pancake, is a staple in many Indian households. Made from a fermented batter of rice and urad dal (black gram), it's not just a dish; it's an experience. Whether you’re a seasoned cook or a beginner, this detailed guide will help you make the perfect dosa at home.
Dosa, a savoury and crispy South Indian pancake, is a staple in many Indian households. Made from a fermented batter of rice and urad dal (black gram), it's not just a dish; it's an experience. Whether you’re a seasoned cook or a beginner, this detailed guide will help you make the perfect dosa at home.
- 1 cup raw rice
- 1 cup parboiled rice
- 1/2 cup urad dal (black gram)
- 1/4 cup fenugreek seeds
- Oil or ghee for cooking
- Salt to taste
- Water as needed
- Soaking the Ingredients
Rinse the raw rice, parboiled rice, urad dal, and fenugreek seeds thoroughly. Soak them separately in enough water for at least 4-6 hours.
- Grinding the Batter
Drain the soaked ingredients. First, grind the urad dal and fenugreek seeds to a smooth paste using a little water. Next, grind the rice to a slightly coarse texture. Combine both pastes in a large bowl.
- Fermenting the Batter
Incorporate salt into the batter and blend thoroughly. Cover the bowl with a cloth and let it ferment in a warm place for 8-12 hours or until it doubles in volume and has a slightly tangy aroma.
- Preparing the Dosa
Warm up a non-stick or cast-iron skillet on medium-high heat. Lightly grease with oil or ghee. Pour a ladleful of batter in the centre and spread it outward in a circular motion to form a thin layer.
- Cooking the Dosa
Drizzle a little oil around the edges. Cook until the edges start to lift and the dosa turns golden brown. Flip if desired, but traditionally, dosas are cooked only on one side.
- Serving the Dosa
Serve hot with coconut chutney, sambar, or your favourite accompaniment.
Servings 4
- Amount Per Serving
- Calories 150kcal
- Calories from Fat 40kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1g5%
- Sodium 200mg9%
- Potassium 55mg2%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 4g8%
- Vitamin A 50 IU
- Vitamin C 5 mg
- Calcium 10 mg
- Iron 1 mg
- Vitamin E 0.5 IU
- Vitamin K 0.3 mcg
- Thiamin 0.1 mg
- Riboflavin 1 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 8 mcg
- Biotin 2 mcg
- Pantothenic Acid 0.1 mg
- Phosphorus 40 mg
- Iodine 2 g
- Magnesium 10 mmol
- Zinc 0.2 mcg
- Selenium 0.1 mg
- Copper 0.05 mg
- Manganese 1 mg
- Chromium 0.3 mcg
- Molybdenum 1 mg
- Chloride 10 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Ensure the batter is fermented well; this is key to getting crispy dosas.
2. Use a non-stick pan for easy cooking.
3. Add water to adjust the consistency if the batter is too thick.
Vivek Kushwaha is a passionate food blogger known for his culinary creativity and insightful food reviews. With a deep love for both cooking and writing, Vivek has transformed his enthusiasm for gastronomy into a vibrant online presence. His blog showcases a diverse array of recipes, from traditional Indian dishes to innovative fusion cuisine, all meticulously crafted and presented. Vivek’s keen eye for detail and dedication to authenticity have garnered him a loyal following of food enthusiasts and home cooks alike. Beyond recipes, he offers practical cooking tips, ingredient insights, and restaurant reviews, making his blog a comprehensive resource for food lovers. Vivek’s engaging storytelling and mouth-watering photography bring each dish to life, inspiring his readers to explore new culinary horizons. Through his blog, he aims to share his culinary journey, celebrating the joy of cooking and the rich tapestry of flavours that food brings to our lives.
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