Sada Dosa


by
            
     
5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 996 cookbooks   This recipe has been viewed 215185 times

Delightfully crisp, golden-coloured pancakes made of a rice and urad dal batter, Dosas make a more indulgent breakfast compared to easy, steamed idlis!


Combined with chutney and sambhar, Dosas are sumptuous and tasty, fit to be had not just for breakfast but for evening tiffin or even dinner.


While some people like to make Dosas with leftover idli batter, others who do not like even a slight sourness make fresh Dosa batter using the proportions described here. You can choose either option, as you wish.


Not only that, the versatile Dosa offers a lot more choices. You can make it with oil, ghee or butter; in an iron griddle or a non-stick tava; plain or with a stuffing of potato bhaji or a layer of chutney! Enjoy your Sada Dosa fresh and hot, just the way you like it.

Add your private note

Sada Dosa recipe - How to make Sada Dosa

Soaking Time:  4 hours.   Preparation Time:    Fermenting Time:  12 hours.   Cooking Time:    Total Time:     Makes 20 dosas.
Show me for dosas.

Ingredients
1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
1 cup raw rice (chawal)
1 cup par-boiled rice (ukda chawal)
2 tbsp thick rice (chawal) flakes (jada poha)
salt to taste
ghee or for cooking

For Serving
coconut chutney
sambhar
malgapodi
Method
  1. Wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
  2. Wash and soak the par-boiled rice, raw rice and thick rice flakes and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
  3. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
  4. Drain the par-boiled rice, raw rice, and thick rice flakes and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well.
  5. Cover with a lid and keep aside to ferment in a warm place for 12 hours.
  6. Once fermented, mix it very well.
  7. Just before serving, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
  8. Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
  9. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
  10. Fold over to make a semi-circle or a roll.
  11. Repeat with the remaining batter to make 19 more dosas
  12. Serve immediately with coconut chutney, sambhar and malgapodi.

RECIPE SOURCE : Idlis & DosasBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Sada Dosa
5
 on 02 Dec 15 09:21 AM


A perfect dosa recipe that just taste great , the one that you get at restaurants...Crispy and just sooo good that no one can eat just one.....