Dosa, a popular South Indian dish, has taken the culinary world by storm with its crispy texture and mouth-watering taste. Often considered to be one of the most versatile dishes, dosa can be served for breakfast, lunch or dinner. Whether you are a seasoned cook or a novice in the kitchen, this simple and authentic dosa recipe will guide you through the process of making this delicious dish at your own home.
1 cup rice (regular or parboiled)
1/4 cup urad dal (urad dal)
1/4 cup chana dal
1 tbsp fenugreek seeds
1/2 cup poha (flattened rice)
water (for soaking)
salt to taste
Oil or ghee (clarified butter) for cooking.
Optional Ingredients for Variations:
onion, finely chopped
green chilies, finely chopped
coriander leaves, chopped
Potato Masala Stuffing
Soak rice, urad dal, chana dal and fenugreek seeds separately in water for at least 4-6 hours. You can also keep them soaked overnight, which gives better results.
- In a separate bowl, soak the poha (flattened rice) for 30 minutes before grinding.
After soaking, remove excess water from rice, urad dal, chana dal and fenugreek seeds. Wash them thoroughly.
- In a blender or wet grinder, grind the rice and poha together to a smooth and slightly thick batter. Add water as required while grinding. It shouldn’t be too thick or thin; the batter should be pourable.
Next, grind the soaked urad dal and chana dal together till smooth and fine. This is an important step as the puffiness contributes to the light and airy texture of the dosa.
- Now mix both the batters and add salt as per taste. Mix them well, make sure the batter is evenly mixed. Cover the bowl and let it ferment in a warm place for 8-12 hours or till the batter rises and ferments.
Once the batter is fermented, stir it gently. If the batter is too thick, add little water to get the desired consistency.
- On medium heat, preheat a cast iron or nonstick dosa griddle. When it is hot, sprinkle a few drops of water on the griddle. If it starts crackling then tawa is ready to make dosa.
Pour a ladleful of dosa batter in the center of the pan. Using the back of a ladle, spread the batter in a circular motion to make thin and uniform dosas.
- Drizzle a teaspoon of oil or ghee all around the dosa and cook on a medium flame till the edges turn golden brown and crisp.
At this point, you can add optional ingredients like chopped onions, green chillies, coriander leaves, grated coconut or potato masala stuffing to the dosa.
- Once the dosa is cooked and the edges are crisp, carefully fold it in half or roll it into a cylinder.
Serve hot dosa with coconut chutney, sambar or any chutney of your choice.