Dosa Recipe - A crisp Indian pancake made using rice and urad dal. Best accompanied with sambar and chutney.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parboiled rice (ukda chawal) ,

Cuisine : TamilNadu

Course : Snack

Dosa

You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

You can also find more Snack recipes like Dal Sabudana(sago khichdi), Cabbage Rolls in Tomato Gravy, Shawarma, Stuffed Onion Rings. Or try out these recipes from TamilNadu Cuisine like Eggplant In Coconut Milk, Vade, Tender Pumpkin Paal Kootu, Peanut Sundal.

Dosa Recipe Card

Dosa
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Prep Time : 8-10 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Dosa

  • Parboiled rice (ukda chawal) 2 3/4 cups

  • Split black gram skinless (dhuli urad dal) 1 cup

  • Rice raw rice 1/4 cup

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Salt to taste

  • Oil as required

Method

Step 1

Wash and soak both the rice for atleast four hours. Wash and soak the urad dal also for atleast four hours. Drain and mix.

Step 2

Grind to a fine batter adding water as required. Transfer the batter in a deep vessel, cover with a tight fitting lid and keep it in a dark and warm place overnight to ferment.

Step 3

Just before making the dosas, add salt to taste and mix lightly. Heat a tawa. Drizzle a little oil and wipe with a wet cloth so that the tawa is at the right temperature.

Step 4

Drop a ladle full of batter on the tawa and spread it in a circular motion as thin as possible. Drizzle a little oil all around and let the dosa cook on medium heat.

Step 5

When ready the edges will begin to separate from the tawa. Gently roll into a cylinder and serve hot with masala, chutney and sambhar

How to make Dosa

Step 1

Wash and soak both the rice for atleast four hours. Wash and soak the urad dal also for atleast four hours. Drain and mix.

Step 2

Grind to a fine batter adding water as required. Transfer the batter in a deep vessel, cover with a tight fitting lid and keep it in a dark and warm place overnight to ferment.

Step 3

Just before making the dosas, add salt to taste and mix lightly. Heat a tawa. Drizzle a little oil and wipe with a wet cloth so that the tawa is at the right temperature.

Step 4

Drop a ladle full of batter on the tawa and spread it in a circular motion as thin as possible. Drizzle a little oil all around and let the dosa cook on medium heat.

Step 5

When ready the edges will begin to separate from the tawa. Gently roll into a cylinder and serve hot with masala, chutney and sambhar

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