Dosa Recipe

 Dosa Recipe (with step-by-step photos)


Dosa Recipe

Dosa: A thin and crispy crepe made from rice and urad dal (black lentils), served with spicy coconut sauce and vegetable sambar - it's a match made in heaven! This popular breakfast item is not only healthy but easy to make. There are many varieties of Dosa, e.g. Eg Mysore Masala Dosa, Set Dosa, Ragi Dosa, Wheat Flour Dosa, Paper Dosa, etc. This simple Dosa recipe explains how to make regular or paper Dosa from scratch with step-by-step photos and also provides tips to prevent sticking to the pan while cooking.

For a fine and crunchy Dosa, the well-prepared Dosa Batter is key to its flavor and texture and its preparation is very easy: first soaked rice and urad dal (black lentils) are individually ground into a smooth dough and then left to ferment for the night. The Dosa dough prepared in this recipe can be used to make most of the Dosas mentioned above, as well as other South Indian staples such as Paniyaram, Uttapam, etc.

Ingredients:

πŸ‘‰3/4 cup steamed rice (idli-dosa rice)
πŸ‘‰3/4 cup of regular rice
πŸ‘‰1/2 cup whole Urad Dal (without skin) or divided Urad Dal (black lentils)
πŸ‘‰1/4 teaspoon fenugreek seeds (methi dana)
πŸ‘‰1/2 tablespoon of Chana Dal (gram lentils), optional
πŸ‘‰Water, as needed
πŸ‘‰Salt to taste
πŸ‘‰Oil, for frying


Preparation time: 14 hours.

Cooking time: 25 minutes.
Serves: 4 servings

Direction

1.   

Dosa Recipe

Take all the ingredients to prepare the dosa dough. Rice, urad dal and fenugreek seeds are the main ingredients. Chana dal is used to get a golden color for Dosa.


2. 

Dosa Recipe

Rinse both types of rice (regular rice and parboiled rice) together in water for 3-4 times and soak in  2 cups of water for 4-5 hours - (Put both types of rice in a medium bowl and fill with water up to 3/4 high. Rinse the rice by rubbing it between the fingertips, the water will turn cloudy. Drain the water and repeat the process 3-4 times).

3. 

Dosa Recipe

Rinse urad dal and chana dal together in water, add fenugreek seeds and soak in 1 cup of water for 4-5 hours.

4. 

Dosa Recipe

Drain the water from the urad dal into a small bowl and set it aside (it will be used in the next step while you grind the dal). Add the drained urad dal, chana dal and fenugreek seed mixture to the medium jar of a mixer or blender.

5.


Dosa Recipe

Add water as needed and grind to a fluffy dough (use the water reserved in the previous step, about 1½ cups of water will be needed to grind 1/2 cup of dried urad dal).

6. 


Dosa Recipe

The dough should be fluffy and not too thick. Transfer to a large container.

7. 


Dosa Recipe

Drain the water from the rice and add to the same bowl as the grinder. Depending on the size of the jar, you can grind the rice in several batches.

8. 


Dosa Recipe

Add water as needed and grind to a smooth texture. Don't add too much water at one time; add 1-2 tablespoons of water at a time (about 1/2 cup of water will be required). Rice requires less water compared to urad dal while grinding. The rice dough will be a bit grainy and will not be as smooth as the urad dal dough. Transfer to the same container as the urad dal mixture.

9.


Dosa Recipe

 Add salt and mix both shakes well with a spoon. The final batter should not be too thick or too watery. Cover it with a plate and leave it at room temperature for 8-10 hours or overnight to ferment. During cold weather, keep the dough in a warm place (or in the oven with the oven light on) for fermentation.

10. 


Dosa Recipe

During fermentation, the volume of the dough would increase and small bubbles would appear on the surface when stirred with a spoon. Stir the dough with a spoon. If it looks too thick, add a few tablespoons of water and mix well until it has a pour-over consistency (a little watery than idli batter).

11. 


Dosa Recipe

Heat nonstick pan or iron pan (skillet or griddle) over medium heat. Sprinkle a few drops of water on the surface. If the water droplets sizzle and evaporate within seconds, the tava is hot enough to cook. Apply 1/2 teaspoon of oil to the iron and spread it evenly with a spatula or a clean damp cloth. Take a ladle full of dough, pour it onto the surface of the tawa, twist it as thinly as possible in a spiral motion by twisting the ladle and give it a round shape of approx. 7-8 inch diameter circle.

12. 


Dosa Recipe

 

Apply 1 teaspoon oil (or ghee / butter for a crisp dosa) around the edges of the dosa (or spread the oil / ghee / butter evenly with a brush for a crisp dosa).

13. 


Dosa Recipe

 Cook until the underside turns light brown and the edges begin to rise, it will take about 2 minutes.

14.  


Dosa Recipe

 Flip and cook for a minute. If you are making a fine dosa (as shown in the photo), you don't need to cook the other side. Transfer to a plate. Wipe the tava with a clean, damp cloth before preparing the next dosa (this is to prevent the dosa from sticking to the pan) and repeat the process from step 11 to step 13 for the remaining batter. The hot and crisp simple dosa is ready.


Tips and variations:

Note that rice requires less water compared to urad dal while grinding into a dough.

The number of hours required to ferment the dough depends on the weather conditions. In summer, the dough is fermented between 6 and 8 hours, but in winter it takes between 12 and 14 hours.

Make sure the dough doesn't get hot while grinding; this is necessary to ensure that it ferments properly. Mash the rice and dal in batches to prevent the dough from heating up if you are making dough in large batches.

Chana dal is added to give dosa a golden color.

To prevent the dosas from sticking to the pan,

Grease the tava / griddle properly with oil before making the first batch.

Make sure the tava is hot enough before spreading the batter. To check if the tava is hot enough or not, sprinkle a few drops of water on the surface and if the water droplets sizzle and evaporate in a few seconds, the tava is ready.

Be sure to wipe the tawa with a clean damp cloth before spreading the batter for each dosa.

The leavened dosa dough can be stored in the refrigerator for up to 3-4 days.

If you are using the refrigerated dosa batter, take it out of the refrigerator and wait at least 30 minutes before starting to make dosa.


Flavor: Crispy and Salty

Serving Ideas: Serve paper dosa with white coconut chutney and vegetable sambar for breakfast or dinner. It can also be served with red coconut chutney and green coconut chutney.


Coconut hot sauce recipe (with step-by-step photos)

Making South Indian coconut chutney for dosa and idli is very simple; just mix fresh coconut with chili peppers, curd and ginger and mix in warm mustard seeds. However, the true flavor differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds, and curry leaves. Follow this recipe and find out how good chutney tastes, and yes, don't blame us if you get addicted.


Preparation time: 10 minutes.

Cooking time: 2 minutes.
Serves: 6 servings


Ingredients:

1 cup of fresh coconut chopped
1 teaspoon grated ginger
2 green chilies, chopped
1 tablespoon roasted Chana Dal (daliya)
1 tablespoon of curd
1 teaspoon lemon juice or tamarind paste
1/2 cup of water
Salt
for Tempered
1/2 teaspoon cumin seeds
1/4 teaspoon mustard seeds
4-5 curry leaves
1 dried red chilli
1 teaspoon of oil


Direction: 

1. Place the minced coconut in a small jar of hot sauce from a food processor or grinder.

2. Grind to a medium thick paste and transfer to a plate.

3. Add the green chilies, roasted chana dal, and ginger to the same chutney jar.

4. Grind them to a smooth powder.

5. Add ground coconut, curd, lemon juice, salt, and 1/2 cup of water.

6. Grind them to make a medium thick paste. If needed, add more water to get the desired chutney consistency and grind again. Transfer to a bowl.

7. Heat the oil in a small skillet to temper. Add the mustard seeds. When the seeds begin to crunch, add the cumin seeds, dried red chili, and curry leaves and sautΓ© for 10 seconds.

8. Remove the saucepan from the heat and immediately pour the tempera over the prepared coconut paste and mix well. The spicy coconut sauce for idli and dosa is ready; enjoy it with your favorite type of dosa.

Tips and variations:

Adjust the amount of water as it thickens or dilutes.

Avoid adding green chilies while preparing the coconut paste and avoid dried red chilies in the warm to make white coconut chutney.

Consume fresh idli-dosa hot sauce immediately or refrigerate and use for up to 3 days.

Flavor: mild spicy

Serving Ideas - Hard to imagine South Indian dishes like dosa, idli, vada etc. being served. without him. However, its use is not limited only to it, as it can be served as a side to lunch or dinner along with paratha, curry, steamed rice and dal tadka.


Vegetable Sambar Recipe (with step-by-step photos)

Sambar, a spicy and tangy lentil soup with mixed vegetables, is a must-have accompaniment to popular South Indian breakfast and lunch recipes such as Idli, Dosa, Medu Vada, Steamed Rice, etc. It is known as Sambaru in Karnataka, Kuzhambu in Tamilnadu and Sambhar in North India due to the different dialects, but its preparation is the same and requires cooking steamed / boiled vegetables and lentils with sauteed tomato onion and a spicy mixture. tamarind, Sambar Masala powder and varieties of spices. This Sambar Recipe is to prepare the simple and traditional Vegetable Sambar and explains it with Step by Step Photos and provides tips to help you customize it to your taste and preference.

Preparation time: 10 minutes.

Cooking time: 25 minutes.
Serves: 2 servings


Ingredients:

1/3 cup Toor Dal (split loafers)
1/4 teaspoon turmeric powder
1 cup of chopped mixed vegetables
1/2 teaspoon mustard seeds
5-6 curry leaves
1-2 dried red chili peppers
A pinch of Asafoetida
1 medium onion, finely chopped (about 1/3 cup)
1 tablespoon of Sambar powder
1/2 tablespoon of tamarind without seeds
1 tomato, finely chopped (about 1/3 cup)
1 tablespoon of oil
1 cup + 1½ cups of water
1 tablespoon finely chopped coriander leaves
Salt to taste


Note:

You can use mixed vegetables like cauliflower, drumsticks, bell pepper, radish, potato, eggplant, carrot, French beans, okra, etc. Use a maximum of 3 to 5 varieties of vegetables so that the sambar does not thicken and the vegetables do not remove the viscosity of this delicious dish.

In this recipe, the vegetables are cooked along with the toor dal in a pressure cooker. However, you can also cook in 1 / 2-1 cup of water in a bowl over medium-low heat until just soft. Don't throw away the water; use along with cooked vegetables in step 10 below.


Directions:

1. Make the tamarind juice - soak 1/2 tablespoon of tamarind in 3 tablespoons of hot water for 10-15 minutes, crush it with a spoon and strain through a strainer and discard the solids.

2. Add toor dal, turmeric powder, and 1 cup water to a 3-4 liter steel or aluminum pressure cooker. Add the mixed greens to a small bowl, place inside the pressure cooker, and close the lid on the pot. Pressure cook over medium heat for 3-4 whistles. For this recipe we use 1/4 cup of potato, 1/4 cup of eggplant, 1/4 cup of carrot and 1/4 cup of French beans as mixed vegetables.

3.Turn off the flame and allow it to stand until pressure comes down naturally. Open the lid, remove the container of vegetables and mash the dal using spatula or immersion blender.

4. Heat 1-tablespoon oil in a pan or kadai over medium flame. Add mustard seeds. When they start to splutter, add curry leaves, dry red chilies, asafoetida, and sautΓ© for 10-15 seconds.

5.Add chopped onion.

6. SautΓ© until onion turns transparent. Add tamarind juice and cook for 2-3 minutes.

7. Add chopped tomatoes.

8.SautΓ© until tomatoes turn soft. Add Sambar Powder.

9. Stir and cook for a minute.

10. Add cooked and mashed dal, boiled vegetables, 1½ cups of water, and salt.

11. Mix well and boil until foamy; It will take between 5 and 7 minutes.

12. Put out the flame. Transfer the Spicy Sambar to a serving bowl and garnish with finely chopped coriander leaves.

Tips and variations:

You can use any good store bought brand or homemade Sambar Masala powder. The final taste of Sambhar is highly dependent on the quality and aroma of Sambhar Powder.

If you're making it in bulk, cook the veggies separately in a pressure cooker to speed up the process.

Add 1/2 teaspoon of red chili powder to make it spicier.

Flavor: Spicy and spicy with slight acidity.

Serving Ideas: Serve as a side with Idli, Vada, Dosa and Kara Pongal for breakfast at the South Indian Meal or simply enjoy as a soup. Serve it with steamed rice for an amazing traditional meal.


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