Ingredients with Measurements:
- 2 cups of rice
- 1 cup of urad dal
- 1/2 cup of poha (flattened rice)
- 1 tsp of fenugreek seeds
- Salt to taste
- Oil for cooking
Special equipment needed:
- Grinder or blender
- Non-stick pan or tawa
Step-by-step instructions:
1. Rinse the rice, urad dal, and fenugreek seeds separately and soak them in water for at least 6 hours.
2. Rinse the poha and soak it in water for 30 minutes.
3. Drain the water from the rice, urad dal, and fenugreek seeds. Grind them together in a grinder or blender until smooth.
4. Drain the water from the poha and add it to the batter. Mix well.
5. Add salt to taste and mix well.
6. Cover the batter and let it ferment for 8-10 hours or overnight.
7. Heat a non-stick pan or tawa over medium heat. Grease it with oil.
8. Pour a ladleful of batter onto the pan and spread it in a circular motion to make a thin dosa.
9. Drizzle some oil around the edges of the dosa and cook until the bottom turns golden brown.
10. Flip the dosa and cook the other side until it turns golden brown.
11. Repeat the process with the remaining batter.
- Time:
Preparation time: 6 hours (including soaking time)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- Makes 12-15 dosas
Nutritional information:
- Calories: 150 per dosa
- Fat: 2g
- Carbohydrates: 30g
- Protein: 4g
Substitutions for ingredients:
- You can use idli rice or parboiled rice instead of regular rice.
- You can use whole urad dal instead of split urad dal.
- You can skip the fenugreek seeds if you don't have them.
- You can use ghee instead of oil for cooking.
Variations:
- You can add finely chopped onions, green chilies, and coriander leaves to the batter for a spicy version.
- You can add grated carrots, cabbage, and beetroot to the batter for a colorful version.
- You can add grated coconut and jaggery to the batter for a sweet version.
Tips and tricks:
- Make sure the batter is well-fermented for soft and fluffy dosas.
- Use a non-stick pan or tawa for easy cooking.
- Grease the pan with oil before making each dosa.
- Serve the dosas hot with coconut chutney and sambar.
Storage instructions:
- You can store the leftover batter in the refrigerator for up to 2 days.
Reheating instructions:
- Heat the dosas in a microwave or on a pan until warm.
Presentation ideas:
- Serve the dosas on a plate with coconut chutney and sambar.
- Garnish with coriander leaves and grated coconut.
Pairings:
- Coconut chutney
- Sambar
- Tomato chutney
- Mint chutney
Suggested side dishes:
- Potato masala
- Vegetable kurma
- Tomato rice
- Lemon rice
Troubleshooting advice:
- If the dosas are sticking to the pan, add more oil or grease the pan better.
- If the dosas are not crispy, increase the heat and cook for a longer time.
Food safety advice:
- Make sure to rinse the ingredients well before using them.
- Store the batter in a clean and airtight container.
- Cook the dosas thoroughly before serving.
Food history:
- Set dosa is a popular breakfast dish from the South Indian state of Karnataka.
Flavor profiles:
- Soft and fluffy dosas with a mild sour taste.
Serving suggestions:
- Serve the dosas hot with coconut chutney and sambar.
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Region: Indian