How to make Dosa - SK Khazana -

The popular South Indian breakfast snack that has won the world over

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parboiled rice (ukda chawal) (उकड़ा चावल), Kolam rice (कोलम चावल)

Cuisine : South Indian

Course : Snacks and Starters

advertisement

For more recipes related to Dosa - SK Khazana checkout Dosa. You can also find more Snacks and Starters recipes like Karela Bhakarwadi Indian Meatball Mug Pie Sweet Adai Tilwali Puri

Dosa - SK Khazana

Dosa - SK Khazana Recipe Card

Print

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 10-15 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dosa - SK Khazana Recipe

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

  • Kolam rice soaked for 4 hours 1/4 cup

  • Split skinless black gram (dhuli urad dal) soaked for 4 hours 1 cup

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Salt to taste

  • Oil as required

  • Coconut chutney

  • Fresh coconut scraped 1 cup

  • Green chillies 1 1/2

  • Fresh coriander leaves 5-6 sprigs

  • Oil 1 tablespoon

  • Mustard seeds 1/2 teaspoon

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

  • Asafoetida a pinch

  • Dried red chillies broken 1-2

  • Curry leaves 5-6

Method

Step 1

Wash and soak split black gram with fenugreek seeds in sufficient water for 4 hours.

Step 2

Drain and grind parboiled rice and kolum rice with sufficient water into semi-thick and smooth batter. Transfer into a large mixing bowl.

Step 3

Drain and grind split black gram-fenugreek seed mixture with sufficient water into semi-thick and smooth batter. Transfer into the same bowl and mix well. Cover with cling film and set aside to ferment for 8-9 hours.

Step 4

Add salt to fermented batter and mix well.

Step 5

To prepare coconut chutney, put coconut in a blender jar. Chop green chillies and add to blender jar. Roughly chop coriander sprigs and add to the blender jar along with salt and 3-4 tablespoons water and grind into coarse paste. Transfer it into a small bowl.

Step 6

Heat oil in a tempering pan. Add mustard seeds and let it splutter. Add split black gram, asafoetida, broken dried red chillies and curry leaves and let the curry leaves crackle. Add the tempering to coconut chutney and mix well.

Step 7

To prepare each dosa., heat a non-stick tawa. Remove from heat, put some oil and rub using an damp absorbent paper. Pour a ladleful of batter, place the tawa back on heat and spread the batter to make a thin large disc. Increase heat, drizzle some oil on the sides and cook till golden brown from underside. Fold and transfer onto a serving plate.

Step 8

Serve hot with coconut chutney.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.