This original Tarla Dalal recipe can be viewed for free

Dosa (Idlis & Dosas)


by
Added to 943 cookbooks
This recipe has been viewed 59258 times
  

The preparation which has put South India on every culinary hot spot of the world. Served traditionally with sambhar and chutney.

Add your private note

Soaking Time: 2 hours.
Preparation Time: 
Fermenting Time: 4 hours.
Cooking Time: 
Makes 8 dosas.
Show me for servings


Ingredients

Method
  1. Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 2 hours.
  2. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
  3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
  4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
  5. Repeat with the remaining batter.
  6. Serve with coconut chutney and sambhar.

Tips
  1. VARIATION : MASALA DOSA
  2. When the dosa is cooked, put some potato bhaji on it. Roll to form a cylindrical shape and serve hot.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
Dosa (Idlis & Dosas) has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe