Perfect Dosa
Master the art of making the *Perfect Dosa*, a classic South Indian delicacy that’s crisp, golden, and irresistibly delicious. This step-by-step recipe walks you through the process of creating the ideal dosa batter with a harmonious blend of parboiled rice, urad dal, and a hint of fenugreek seeds for enhanced flavor and fermentation. The secret lies in the slow overnight fermentation, delivering a batter that yields light and airy dosas with the perfect balance of crunch and softness. Whether you enjoy them with coconut chutney, tangy sambar, or spicy potato filling, these homemade dosas are sure to elevate your breakfast or brunch game. Vegetarian, gluten-free, and a timeless treat, this recipe guarantees restaurant-quality results right from your kitchen!
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Recipe Information
Ingredients
- 2 cups Rice (preferably parboiled or dosa rice)
- 0.5 cups Urad dal (split black gram)
- 2 tablespoons Chana dal (optional)
- 0.5 teaspoons Fenugreek seeds
- 0.25 cups Cooked rice
- 1 teaspoons Salt
- as needed Water
- as needed Oil or ghee (for greasing the pan)
Instructions
Rinse the rice, urad dal, chana dal, and fenugreek seeds separately under running water until the water runs clear.
Soak the rice and cooked rice in a bowl with enough water to cover. In a separate bowl, soak the urad dal, chana dal, and fenugreek seeds. Let it soak for at least 4-6 hours or overnight.
Drain the soaked urad dal mixture and grind it in a blender or wet grinder with around 1/2 cup of water. Proceed to grind until it becomes smooth and fluffy.
Next, drain the soaked rice and grind it with a little water into a slightly coarse yet smooth batter.
Combine the rice batter with the urad dal batter in a large bowl. Add salt and mix everything thoroughly using clean hands to aid fermentation.
Cover the bowl with a lid and allow the batter to ferment in a warm place for 8-12 hours or until it doubles in volume and becomes airy.
Once fermented, gently mix the batter to adjust the consistency, adding a little water if needed. The batter should be of flowing yet thick consistency – neither too watery nor too stiff.
Heat a flat non-stick or cast-iron skillet on medium heat and lightly grease it with oil or ghee using a paper towel or cloth.
Pour a ladleful of batter onto the center of the skillet and quickly spread it out in a circular motion with the back of the ladle to form a thin crepe.
Drizzle a few drops of oil or ghee around the edges and cook for 1-2 minutes, or until the edges lift easily and the dosa turns crispy and golden brown underneath.
Carefully remove the dosa from the skillet. Repeat with the remaining batter, greasing the skillet as needed.
Serve hot with coconut chutney, sambar, or any accompaniment of your choice.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 0.4 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
