Dosa Recipe: Crispy South Indian Dosa at Home
Dosa recipe: It’s the weekend, and all we want to do is indulge in a hearty meal. But at the same moment, none of us want to make chaos in the kitchen. Weekends are for taking things easy.
That’s why today, we’re bringing you a dosa recipe that can be made in less than 20 minutes. We all know that over the years, people have found ways to make traditional dosas quickly by substituting certain ingredients – and this dosa recipe proves it!
Now that you know the recipe for dosa, it’s time to make it! You can pair this sambhar with any of your favorite chutneys and make a complete meal. This papad dosa is best for breakfast because it includes fresh ingredients.
Taste Of Dosa Served Along With Groundnut Chutney And Sambar Is The Best Taste Ever.Fabulous And Nosh Recipes
With just a handful of ingredients, you can make crispy dosa with either rice and lentils or, more commonly, chickpea grains (besan). This delicious crepe is made from batters that have been fermented for hours before cooking.
Ingredients for Dosa Recipe
- ½ cup urad Dal
- 2 Cup Rice
- ½ cup of Chana Dal
- Vegetable oil
Methods For Making Dosa Recipe.
- Soak the item for at least 8 hours or overnight. Sometimes, when I make dosas, I soak them in the morning, mix up the dosa batter in the evening and let it soak overnight so I can make fresh dosas the next morning.
- Processing rice and lentils sepery and individually before mixing them together just adds extra steps to the task. Instead, I opt for soaking both together, then blending it all in one go.
- Rice is added to help the dal, which is why it takes a little longer to cook. This is so that it can be blended smoothly and so that the dosas remain crispy.
- It’s important to always drain out the water you soaked your rice in before you blend it. Do this by adding fresh, preferably filtered, water into the bowl.
- To start, use less water, adding more to the mixture if needed. Think about it this way, you can always add more of the liquid ingredient but you can’t take any out. For this recipe, I needed just under 1 and a half cups of water.
- My blender can handle all the ingredients at one time, but I still do it in batches. It helped me control the water when there was too much or too little water.
- If you don’t have a high-powered blender, the ingredients might be over-bearing for it.
Dosa is typically served with sambar, a vegetable dal, and/or chutney. One way to make a masala dosa is to add potato stuffing. You can use the potatoes from the poori curry dosa recipe or these Bombay potatoes. Serve with chutney on the side.
The dosa is more traditionally eaten with a dried mix of black pepper, ginger, and asafetida that’s called karavalai podi. Save this recipe in advance, and you can serve it with idli and dosa.