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Steamed Dosa

Dosa steamed and prepared without using oil. This recipe has featured on the show Khanakhazana.

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Steamed Dosa
Main IngredientsParboiled rice, Split bengal gram
CuisineIndian
CourseSnacks and Starters
Prep Time7-8 hour
Cook time26-30 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients list for Steamed Dosa

  • 2 3/4 cups Parboiled rice soaked
  • 1/4 cup Split bengal gram
  • 1 cup Split black gram skinless (dhuli urad dal), soaked
  • to taste Salt
  • as required Molagapodi (gun powder)

Method

  1. Drain and mix the two rice and grind to a smooth batter. Drain the dal and grind to a smooth batter. Mix both the batters, add salt and whip with hand thoroughly. Keep the batter in a large vessel, close tightly and rest the batter overnight or for about four to six hours at room temperature to ferment.
  2. Mix the batter well, add water and adjust to a pouring consistency. Heat a flat non-stick tawa. Pour a ladle full of batter and spread it as thin as possible. Sprinkle a little molagapodi over the dosa. Sprinkle a little water over the dosa and also around it, cover with a banana leaf and then with a lid and cook till the underside is done.
  3. Gently fold into half and remove onto a plate. Serve immediately.

    Chef's Tip

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