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 How to make a perfect Dosa

  Last Updated : Jul 13,2018






7 steps to make a perfect Dosa

Dosa and Idlis are super popular not only in South India but also sold as street food all throughout the country. Dosas with Sambar or Chutney are a perfect healthy snack, breakfast or part of any meal. Follw the method below to make a perfect dosa

1. Always soak and grind the rice and urad dal separately. Grind urad dal in small portions by adding little water till smooth and frothy.

2. The dosa batter should not be thick but light. Mix the batter using a ladle starting from the bottom of the vessel as rice paste being heavier than urad dal paste, tends to settle down at the base.

3. The batter should always be at room temperature. So if you have refrigerated the batter, leave it at room temperature for about an hour before you procced.

4. The dosa griddle is traditionally made of cast iron although non-stick tavas are more favoured now.

5. To prepare the tava / griddle, heat till it becomes very hot, sprinkle some water. It should evaporate quickly. Wipe with a soft cloth and reduce the flame. Then rub it with a thick slice of potato or onion dipped in oil. Tava should not be too hot while you spread the batter.

6. If your cast iron griddle is giving you trouble, pour half a cup of salt on it and heat on a medium flame for about 5 minutes while stirring continuously. Remove the salt and use.

7. After spreading the dosa batter on the tava / griddle, pour a tsp of oil or ghee along the sides of the dosa in order to brown it evenly and to ensure that it does not stick to the tava / griddle.

Given below are popular dosa recipes. Don't forget to check our article on how to make the perfect idli.



How To Make A Perfect Dosa

1.  
 by Tarla Dalal
Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, dosas are often considered a more indulgent alternative! While dosas were traditionally made using iron griddles, nowadays non-stick tavas have made the job much easier. You can roast your dosas using oil, ghee or sometimes butter too! Enjoy them hot and crisp, with chutney and sambhar. If you are going to have the dosas after a while, make them slightly thick, so that they will remain soft and springy even after a while.
This dosa is sure to set your tongue on fire! We have cast some Chinese magic on dosa, the ever-popular South Indian snack, to make a unique and exciting dish. You can think of this as a Chinese counterpart for the popular Masala Dosa, just that the usual potato masala is replaced with a fiery paneer chilli stuffing. The stuffing has a spicy flavour and a wonderful texture, thanks to veggies like capsicum, cabbage, tomatoes, and more. It is important to use tomato ketchup in the stuffing because it balances the spiciness of the chillies. You can also try other interesting dosa recipes like the Rava Dosa and Neer Dosa .
3.  
 by Tarla Dalal
Dosa has put south india on every culinary hot spot of the world. Served traditionally with sambhar and chutney. Very quick and easy to make dosa.
4.  
 by Tarla Dalal
An easy to make counterpart of the traditional dosa ! These crisp dosas are made with a batter of semolina and buttermilk. Since the batter does not have to be fermented for long, this is an ideal dish to serve the sudden guest! Also try other dosas like Stuffed Moong Sprouts Dosa , Buckwheat Dosa and Schezwan Cheese Dosa .
5.  
 by Tarla Dalal
As this dosa requires no soaking or fermenting, it can be prepared in a jiffy when you are in need of a quick meal. The addition of cooked rice makes the dosas soft despite not soaking the raw rice. Quick rice dosa should be had immediately with sambhar and chutney.
6.  
 by Tarla Dalal
Mumbai’s roadside food is always in tune with people’s preferences, and offers some dishes that are unique to the Mumbai food scene and much-loved by the people there. These dishes are so tasty that visitors to the city carry fond memories of these, and want to try them in their own kitchens all over the world. The Palak Paneer Dosa is one such marvellous creation. Palak and paneer is an evergreen combo, be it in the form of a gravy, rice, sandwich or whatever. The duo comes together as a stuffing for these tasty dosas, with the able support of tomatoes, onions and some masalas. This dosa tastes absolutely heavenly – creamy, moderately spicy and totally scrumptious. You should make sure the palak paneer stuffing is of the right consistency. If it is too thin, the dosas will become soggy and tear. Serve it hot and fresh. You are also sure to enjoy other roadside foods like Schezuan Chopsuey Dosa or Paneer Chilly Dosa.
7.  
 by Tarla Dalal
The batter to make this nutritious and tasty Nachni Dosa is easier to make than regular dosas because we have used nachni flour. So, you just need to grind the urad dal. Allow the batter to ferment well, so you get really crisp dosas. Serve it hot with chutney and sambhar for a satiating breakfast. As a variation, you can even add grated carrots or finely chopped onions and green chillies to the batter before making the dosas.
This instant dosa batter is packed with protein and fibre. Oats must be consumed daily for its high content of soluble fibre ‘beta-glucan’, a potent blood sugar and cholesterol-lowering agent. The addition of urad dal and carrots make the dosas rich in protein and vitamin a too. Prepare this instantly and serve it hot with a chutney of your choice.
9.  
 by Tarla Dalal
Nothing like this Neer Dosa to soothe your palate! Made with a simple batter of raw rice, this dosa has a soothing flavour and a mildly chewy texture that is very appealing. The batter for this dosa does not require any fermentation. Although simplicity is the highlight of the Neer Dosa, it requires a bit of expertise to prepare it perfectly. Make sure the tava is really hot before pouring the batter, and ensure the dosa is cooked well before you try to remove it, else you will end up with bits and pieces instead of a nice, big dosa! If you like a bit of spice, serve it with coconut chutney or vegetable stew, else combine it with sweetened coconut churna. As a variant, grind some grated coconut along with the rice, for an even softer dosa.
10.  
 by Tarla Dalal
This dosa is so tasty and cheesy and scrumptious that it could well be a strong competitor for pizzas! Palak Cheese Dosa is an innovative recipe that features buttery dosas layered with a paste of palak, cheese, onions, tomatoes and other taste-givers, followed by a topping of grated cheese. Folded into an appetizing shape, these dosas are truly, completely irresistible! Next time when you have guests over, build a party platter of a wide variety of dosas which everyone is sure to love - Corn Dosa , Dosa Lasagne , Jini Dosa , Moong Dal Dosa .
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