Dosa 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 Karnataka, Andhra Pradesh, Tamil Nadu and Kerala, as well as being popular in Sri Lanka and Singapore. Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. Since its constituent ingredients are rice and lentils, it is gluten-free and contains protein.The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits.Now here are some tips for you to make dosa at home.
Ingredients:
Urad dal: 1 cup
Parboiled rice or ordinary polished rice: 1 cup
Salt to taste
Tips To Make Dosa at Home
Buy black bean and Rice:
First of all you need to buy black bean(black gram,black lentil,urad bean,urad dal) and rice of good quality.
Soaking:
After that you need to put black bean and rice into the water for soaking process for couple of hours.
Make Paste:
After the soaking of rice and black beans make a fine paste of rice and black beans in grinder by adding
some water to it.
Prepare Batter:
When you make the paste than Prepare the batter by adding a pinch of salt to taste and mix all the ingredients well. Do not make the batter too thin.
Fermentation of Mixture:
Allow the mixture to ferment for about 6 to 7 hours. Once the batter rises and there is obvious fermentation which becomes imminent from the smell of the batter prepare the dosas according to your desire.
Used Non Stick Tawa:
When you prepare you batter completely than take a non stick tawa and heat it for 7-10 minutes on a low gas(flame).
Before making dosa Shower(sprinkle or spray) little water so that excess heat is absorbed.
 |
| How To Make Dosa at Home |
Ingredients:
Urad dal: 1 cup
Parboiled rice or ordinary polished rice: 1 cup
Salt to taste
Tips To Make Dosa at Home
Buy black bean and Rice:
First of all you need to buy black bean(black gram,black lentil,urad bean,urad dal) and rice of good quality.
 |
| How To Make Dosa at Home |
Soaking:
After that you need to put black bean and rice into the water for soaking process for couple of hours.
 |
| How To Make Dosa at Home |
Make Paste:
After the soaking of rice and black beans make a fine paste of rice and black beans in grinder by adding
some water to it.
 |
| How To Make Dosa at Home |
Prepare Batter:
When you make the paste than Prepare the batter by adding a pinch of salt to taste and mix all the ingredients well. Do not make the batter too thin.
 |
| How To Make Dosa at Home |
Fermentation of Mixture:
Allow the mixture to ferment for about 6 to 7 hours. Once the batter rises and there is obvious fermentation which becomes imminent from the smell of the batter prepare the dosas according to your desire.
Used Non Stick Tawa:
When you prepare you batter completely than take a non stick tawa and heat it for 7-10 minutes on a low gas(flame).
 |
| How To Make Dosa at Home |
Shower Water On Tawa:
 |
| How To Make Dosa at Home |
Add Oil and Sliced Onion:
When you tawa is heated pour one teaspoon of oil on the tawa. Spread the oil evenly with a sliced onion. Onion is used as a non stick medium. But even on a non stick tawa, it will only enhance the non-stickiness to the tawa.
Spread The Batter:
Now, use a flat bottomed round shape vessel(katora) and spread the batter on the tawa. Begin from the centre and go on spreading till you think it is even and has spread itself properly.
 |
| How To Make Dosa at Home |
Add oil through the dosa circumference:
Add oil through the dosa circumference so that it seeps in from all the directions. Be patient especially if you want to make it on a low flame. And if you want to get it quick, increase the flame but not too high and be watchful of how much has been cooked.
Ready To Eat:
Ready To Eat:
As soon as you can spot golden colour through the sides and the middle of the dosa, take a flat ladle (or a wooden thin spatula) and that means your Dosa is ready to eat.
 |
| How To Make Plane Dosa at Home |
Posts
