Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, dosa. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Dosa is the Anglicized name of a variety of South Indian names for the dish, for example dosai in Tamil, dose in Kannada and dosa in Malayalam. It is somewhat similar to a crepe in appearance, although savoury flavours are generally emphasized (sweet variants also exist). A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor However, once the batter is ready, it can be refrigerated and kept for several days, even a week With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or. Use a bowl large enough to allow the batter to double in volume.
Dosa is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Dosa is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook dosa using 25 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Dosa:
- Get For dosa batter
- Take 3 cup rice
- Take 1 cup urad dal
- Prepare 1/2 cup curd
- Make ready 2 tbsp poha
- Get 2 tsp fenugreek seeds
- Prepare to taste Salt
- Get For aloo sabzi
- Take 8-10 large boiled potatoes
- Get 4 large onions (juliennes)
- Prepare 1 tbsp oil
- Prepare 2 tsp mustard seeds
- Prepare 15-20 cashew nuts
- Make ready 1 tsp black salt
- Take 1 tsp turmeric powder
- Prepare 2 tsp coriander powder
- Prepare 3 tsp amchur powder
- Get 1 tsp sugar
- Take 1 tsp red chilli powder
- Make ready 2 tsp urad dal (soaked)
- Prepare 2 tsp chana dal (soaked)
- Take For chutney
- Get Posted earlier, please refer "coconut chutney"
- Take For sambhar
- Get Already posted please refer my post "sambhar" for perfect recipe
A dosa is a thin, lightly crisp crepe made from a batter of fermented rice and lentils, and it's popular throughout South Asia. We've tested all aspects of the process, from how to ferment the rice and lentils to how to grind them and in what ratios. The result is a perfect dosa every time. Dosa is made from a fermented batter that primarily consists of rice and black gram, which is a bean grown in India.
Instructions to make Dosa:
- Soak dal and rice separately for 5-6 hours. Now wash them properly and mix. Now add curd and poha in it. Grind it in a smooth paste. Keep aside for 8 hours for fermentation.
- After that put 1 cup fermented batter in a bowl add some water and salt mix well. Heat a tawa and spread a ladle full batter on heated tawa. Spread batter with ladle's back. Cook it on high flame. Dosa is ready.
- In a pan heat oil put mustard seeds, saute for a minute add urad dal and chana dal saute till colour changes. Now add cashews saute till gets crunchy. Now add all onions saute till translucent. Put sugar in it and cook for 1 minute. Now add all dry spices powder and mix well. Put boiled and mashed potatoes in it a stir it nicely so all masala cooperated well. Cover it and cook for few minutes on medium heat. Stir it occasionally. Aloo masala is ready to serve.
- Put 3 tbsp masala in prepared dosa, roll it and serve hot.
- Coconut chutney and sambhar recipes already posted earlier.
The result is a perfect dosa every time. Dosa is made from a fermented batter that primarily consists of rice and black gram, which is a bean grown in India. After fermenting overnight, the batter is thickened with water and ladled onto a hot griddle called a tava. The tava is typically greased with oil or ghee,. Dosa recipe, Learn how to make dosa batter at home.
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