Dosa is a typical part of the south indian diet and is popular all over the Indian subcontinent. Dosa is served hot along with sambhar, stuffing of potatoes or chutney.
Yield / Serves
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1/2 cup urad dal
1 tbsp chana dal
2 cups parboiled rice
1/4 cup poha
Salt 1 tsp as needed
Wash rice and dal until the water runs clear. Soak for atleast 4 to 5 hrs in ample amount of water. Rinse poha and soak 30 min before grinding the batter.
Add dal and rice to a blender jar along with salt and poha. Add water just enough to make a frothy batter.
Transfer the batter to a large container. Blend slightly or smooth batter.
Allow the ferment in a warm place for about 6 to 10 hours depending on your weather.
Now for the preparation of dosa bring the batter to consistency by adding little water. It must be of thick pouring and consistently spreading. If you are unable to spread the batter is too thick.
Drizzle few drops of oil and grease your tawa.
Heat the pan very well.pour a laddle full of batter on hot tawa.
Spread it to a even round layer.
Spread 1/4 tsp oil around the edges.cook just for 2 mins.
Place the potato masala on one half of dosa.
Either roll it or just fold it.
Dosa is ready.
Serve with sambar.
Now serve hot dosa with chutney and sambhar.
Add fenugreek seeds in batter to make it more crispy.
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