Extra Crunchy Peanut Dosa: A South Indian Breakfast Delight
35 minutes
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About Extra Crunchy Peanut Dosa: A South Indian Breakfast Delight
Craving a crispy, nutty twist on a classic? This Extra Crunchy Peanut Dosa takes the beloved South Indian breakfast to a whole new level with the irresistible addition of roasted peanuts.Imagine the satisfying crunch and deep nutty flavor, enhanced by warming spices like sambar masala and chili powder. The simple batter of rice flour and semolina blends beautifully with the peanuts, creating a dosa experience you won't forget.This easy recipe guides you to perfectly crispy dosas, ready to be savored with your favorite sambar and chutney. Get ready for a breakfast that's both delicious and delightfully different!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Dry Ingredients
- 1/2 cup Rice Flour
- 1/2 cup Semolina suji
- 1/4 cup Peanuts roasted
- 1 tsp Sambar Masala
- 1 tsp Chili Powder
- 1 tsp Moringa Masala
- 1 1/2 tsp Salt or to taste
For Cooking
- Oil for shallow frying
Instructions
- First, roast the peanuts until fragrant and slightly browned. This enhances their nutty flavor. Then, grind the roasted peanuts into a coarse powder using a grinder or food processor.
- In a large bowl, combine the rice flour, semolina, ground peanuts, sambar masala, and salt. Gradually add water, whisking constantly, until you achieve a smooth batter. The batter should be thin enough to spread easily but not too watery. Allow the batter to rest for at least 15 minutes. This allows the ingredients to hydrate and results in a lighter dosa.
- Heat a lightly oiled griddle or nonstick pan over medium heat. Once hot, pour a ladleful of batter onto the hot griddle and quickly spread it in a circular motion to form a thin crepe. Drizzle a little oil around the edges of the dosa.
- Cook for 2-3 minutes, or until the edges start to lift and the underside turns golden brown. Sprinkle chili powder and moringa masala over the dosa. Gently flip the dosa and cook the other side for 1-2 minutes until lightly browned and crispy.
- Serve the hot, crispy dosa immediately with sambar and chutney.
Recipe Notes
Good To Know
- For an even crunchier texture, sprinkle some coarsely chopped roasted peanuts onto the dosa batter immediately after spreading it on the pan; press them gently so they adhere before flipping.
- If you’d like to make this dosa gluten-free, replace the semolina with an equal amount of fine rice flour or buckwheat flour, ensuring the batter retains a similar consistency.
- To infuse extra flavor, rub a cut clove of garlic or ginger on the hot pan just before pouring the batter—this adds a subtle aroma and depth without altering the dosa’s crispiness.
- Serve these dosas with tangy tomato chutney or a yogurt-based dip; the creamy and acidic elements will balance the peanut’s richness and the masala’s heat beautifully.
Expert Tips
- For a thinner and crispier dosa, add a little more water to the batter. For a thicker and softer dosa, reduce the amount of water.
- Don't overcrowd the pan when cooking the dosas. Cook them in batches to ensure even cooking and browning.
- Experiment with different fillings! Beyond the classic potato masala, try paneer, spiced vegetables, or even a simple cheese filling.
Storage Instructions
- Store leftover dosas in an airtight container in the refrigerator for up to 2 days. Reheat them on a lightly oiled griddle or in a microwave until warm and crispy.
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Recipe Nutrition
Calories: 480kcalCarbohydrates: 53gProtein: 8gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 1710mgFiber: 2g
Geeta Biswas
Articles: 919
5 Comments
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Absolutely mouthwatering! Thanks for sharing.
This looks so tasty! Thank you.
This looks incredible! I need to try it.
Such a great recipe! Can’t wait to try it.
Looks so wonderful! Thanks for posting.