Dosa – Rice Crepes

Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common, and in Myanmar as Toshay. My kids love to have this as snack after they come from school if we have some left over batter in refrigerator(Fermented batter stays good about 3-4 days).
I have always been a huge fan of Dosa and I have brought perfection after so many efforts which you can see on this page. Just to show you my passion, I have shared all the videos of Dosa on this page. Enjoy!




Print
Dosa
Prep Time
12 mins
Cook Time
15 mins
Total Time
30 mins
 
The dosa is a crepe made from rice and black lentils. It is a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protin. Though sometimes considered a breakfast dish, dosas are also eaten at other times of day. Those with wheat allergies or gluten intolerance will find the dosa a nice addition to their diets. They can be stuffed with vegetables and sauces to create a quickly prepared meal. Regular dosa batter is made from rice and split skinned urad bean (black lentil) blended with water and left to ferment overnight. A modified form of the same batter can be used to make idlis. So far, I made couple of videos for Dosa so you will find some variations in each Dosa videos but anyhow you make, they will come out great.
Recipe Creator: Bhavna
Ingredients
  • 3 cups of Long grain rice - chawal
  • 1/2 cup of skinless urad daal -Black gram
  • 1/2 cup Chana dal- Bengal gram
  • 1 tbsp . Fenugreek (Methi) seeds
  • salt according to taste
  • Sometimes , I add 1/2 cup of Poha(beaten rice as well)
Instructions
  1. Wash Rice and dals well with plenty of water.
  2. Soak Rice and dals seperately overnight or at least 4-6 hours.
  3. Grind dals and methi to a very fine paste.
  4. Grind rice till fine grains are left (like very fine semolina). If adding poha, grind poha to paste as well.
  5. Mix both rice and dal together after grinding.
  6. Add a little water if necessary.
  7. The batter should be fairly thick.
  8. Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)
  9. Add salt(Crushed cumin can be added as well)
  10. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
  11. Heat the iron griddle or non-stick tawa well.
  12. Make tawa again little cool before spreading khiru with damp cloth or sprinkle some cold water.
  13. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
  14. Pour a tsp. of ghee or oil over it.
  15. Remove with spatula when crisp.
  16. Get more creative with this dish
  17. Dosas are typically served with a side dish which varies according to regional and personal preferences. More common side items include:
  18. sambar
  19. Wet chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dal, green chilies, and mint or coriander (cilantro)
  20. dry chutney pudi or powder of spices and desiccated coconut
  21. Indian pickle

More Videos of Dosa




My old Videos of Dosa