Dosa Recipe
Dosa is a thin, crispy pancake from South Indian cuisine, made from a fermented batter of rice and black gram. It's popularly eaten as breakfast or dinner and served typically with a variety of chutneys and sambar.
Nutrition Values
How to Make Dosa
- 1
Wash and soak the rice and black gram separately in water for 5-6 hours or overnight.
- 2
Drain the water and grind both the rice and black gram together to a smooth paste, adding water as needed to form a thick batter.
- 3
Mix the salt into the batter and leave it to ferment overnight in a warm place until the batter doubles in volume and shows bubbles on the surface.
- 4
Heat a non-stick skillet or traditional iron griddle over medium heat.
- 5
Pour a ladleful of batter onto the center of the griddle, quickly spread it outward in a circular motion to form a thin pancake.
- 6
Drizzle a teaspoon of oil or ghee around the edges of the dosa, cook until the edges start lifting from the pan and the bottom turns golden brown.
- 7
Flip the dosa and cook for about 30 seconds or just leave it to cook only on one side for a crisper finish.
- 8
Remove the dosa from the griddle and serve hot with coconut chutney, tomato chutney, and sambar.
