Dosa is a popular south-Indian breakfast recipe made with fermented rice and urad dal batter. Dosas are tasty as well as healthy breakfast usually served with coconut chutney, idli podi and sambar.
Dosa is a famous breakfast or snack recipe which is crisp and tasty with thin or thick texture depending on one’s preference. Dosa batter can be prepared in large quantity and refrigerated. Ground batter stays good for few days when refrigerated properly. The ratio of rice to urad dal used can vary as per ones choice or taste. Dosa can be prepared with leftover Idli batter too.
Dosa is a light breakfast which is low in calories & fat, high in protein and a good source of carbohydrates. Dosa keeps us fuller for a longer time and provides our body the required energy to carry out our daily activities. It also nourishes our body with essential protein, vitamins and minerals. Hence dosa is a good breakfast option for those who like to lose weight too.
You can use either a mixer or a wet grinder to grind the dosa batter. The ratio of rice to urad dal used here is 4:1 (4 rice and 1 urad dal), however you can use 3:1 ratio as well. Use either parboiled rice or idli rice/salem rice or a mix of both. Fermenting the ground batter is also very important. Generally the batter ferments within 6-8 hours, but depending upon the climatic condition in the place you live, fermentation time may vary. You can add salt to the batter and then allow it to ferment as it helps in the process. However, salt can be added after fermentation too.
Fermented foods are rich in live bacteria and they also help to increase the shelf life of the food. It contains natural probiotics which helps in digestion, enhances immunity and protects our body from many diseases too.
For more tasty and healthy breakfast recipes, do check: idli, mallige idli, avalakki/poha idli, neer dosa, cucumber idli, cucumber sweet idli, instant rava idli , instant oats idli, instant cooked rice idli, masala dosa, rava-onion dosa, ragi dosa, set dosa, sponge dosa, avalakki/poha dosa, idiyappam, ragi idiyappam, rava upma, avalakki uppittu, Avarekalu uppittu, Avarekalu rotti, akki rotti, rice puttu, wheat puttu.
2 cups idly/dosa rice or parboiled rice
½ cup urad dal
1 tsp channa dal
½ tsp methi seeds/fenugreek seeds
2 tbsp avalakki/poha (opt)
- In a bowl, take rice and rinse well until clear. Add enough water to the rice and soak it for 3-4 hours.
- In another bowl, add urad dal and rinse it as well. Soak urad dal along with methi seeds and channa dal for 3-4 hours and avalakki/poha (if using) separately for half an hour.
- Drain water from urad dal + channa dal + methi seeds and add it to a mixer jar or grinder. Grind it well until soft and fluffy by adding water as required. Transfer the ground urad dal batter to a large vessel.
- Now add drained rice to the grinder or mixer jar, and grind it till almost paste. Add soaked avalakki/poha and grind all together till smooth paste. Add water as required while grinding.
- Transfer the ground paste to the urad dal batter. Add salt and mix well using your hands or a ladle. Cover the vessel with a lid and set aside in a warm place to ferment for 8-10 hours or overnight.
- Next morning, the batter would have raised well. Mix the batter well using a ladle.
- Heat an iron tawa (skillet) or a nonstick tawa on a medium flame. Add little oil over the hot tawa and spread it using a clean kitchen cloth. If using a nonstick tawa, do not add oil.
- Pour a ladle full of batter on the hot tawa and spread it evenly in a circular motion. You can make either a thin or thick crepe. Add oil or ghee on the sides of the dosa and cover it with a lid. Let the dosa cook evenly on all sides on a medium flame.
- When the sides of the dosa turn light golden in color, turn it over and cook the other side too. Once done, fold and transfer it to a serving plate. Prepare dosa in the same manner with the rest of the batter. Wipe the tawa with a cloth before repeating the process each time.
- If you are using a mixer to grind the batter, add rice and urad dal in batches to avoid it from heating. You can also use cold water while grinding to prevent the mixer motor from heating up.
- Grind urad dal first adding little water to get a smooth and fluffy batter.
- Keep the ground batter always in a warm place. Depending upon the climatic conditions, the time taken to ferment the batter may vary.
- You can also keep the batter in an oven. Preheat the oven for 10-12mins, then switch it off and keep the batter bowl inside the oven.
- Use a larger vessel/bowl to keep the ground batter. After fermentation, quantity of the batter will double.
- You can either add salt before or after fermentation. Salt will help in the fermentation process. But if you stay in hotter place, you can add salt after fermentation too.
- Prepare dosa either thin or thick as per your taste and liking. Plain dosa tastes good when served hot with chutney and sambar.
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