Dosa | Sada Dosa | Plain Dosa

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Dosa is a popular Indian breakfast from the Indian Subcontinent. Dosas (Sada Dosa, Masala Dosa etc etc. ) are a typical part of Southern Indian or South Indian Cuisine, but the dish is now popular all over the Indian subcontinent. Dosa are made up of fermented rice and urad dal batter. They are then cooked on a flat/dosa pan. Thin flat layered crepes. Traditionally served with sambar, chutney either plain or with some potato stuffing. They can be consumed with Idli podi as well.

Dosa | Sada Dosa | Plain Dosa

Dosa Batter

Dosa batter is made up of a mixture of Rice and Urad dal in the ratio of 3:1 or 2:1 or even 4:1. Every household have a different version. Together the rice and dal is soaked, grounded and allowed to ferment. Though rice is high in carbs, the combination with urad dal which is high in proteins balances the ratio and makes it a perfect breakfast or lunch. They are generally eaten with Sambar which is again made of Protein rich Toor Dal or coconut chutney which has the essential healthy fats. All in all it makes a complete healthy meal in itself.

Fermented Dosa Batter


Sada Dosa Batter

The same dosa batter can be used for Idli or dosa. Best way to use is to make Idlis the first day and dosa the next. Sada Dosa comes out best with a 1-2 old fermented batter. They are crisp and taste yum. The dosa batter has to be slightly on the thin side than the Idli batter. I am not claiming that is might be 100% true or a traditional recipe. But this is what I have learnt over the years from my trials.


Varieties of Dosa

There are different varieties of dosa like Sada Dosa, Neer Dosa, Set Dosa, Masala Dosa etc etc. Instead of rice different types of grains are substituted to make healthier verions. Some Examples are Ragi Dosa, Jowar Dosa etc.

I like my Sada dosa with chutney or simply with tea as an early morning breakfast. Just plain piping hot dosa along with tea is heaven for me. But yes getting that hot piping dosa for a working mom is difficult, as by the time I sit and eat all is cold :-(. Still at times I try to

Dosa

I am sharing this with our new group “Foodies_RedoingOldPost” where we would be updating our old posts with content or pics every 2 weeks. So for the second week of #Foodies_RedoingOldPost_2 (14-June-2019) , I am updating my dosa recipe. My earlier update was Sonth (Saunth) using Jaggery | Tamarind Chutney.

Dosa


Ingredients

  • Dosa Batter (For Dosa, batter should be a little thin)
  • Oil for Shallow frying (Sesame seed oil preferred/ any vegetable oil)
  • Dosa Pan/Tawa (Cast Iron pan preferred)
  • Tissue paper/Cut Potato (in half)/ Wet cloth

Preparation

  • Add 2-3 drops of oil on the pan, and rub the oil with the help of a Tissue paper or a cut potato or wet cloth.
  • Add a spoonful of batter and spread it in circles in one direction. (Spread it as thin as required)
  • One needs to be quick as the dosa pan is hot and it will start cooking.
  • One can remove the pan from the stove.
  • Spread the dosa and then put the pan back on the stove.
  • This helps the batter not sticking and creating lumps, as well as a good method for beginners.
  • Drizzle some oil on the sides.
  • Many want to avoid the extra oil, but adding of the oil adds to the taste.
  • Turn and cook for a couple of seconds. (Cooking on the other side is optional).
  • Repeat above steps for making the remaining dosa.
  • Hot and crispy Dosa are ready. Serve with Chutney or Sambar
Dosa | Sada Dosa | Plain Dosa


Dosa | Sada Dosa | Plain Dosa
Prep Time
12 hrs
Cook Time
15 mins
Total Time
12 hrs 15 mins
 
Dosa are a popular breakfast from the Indian Subcontinent, made using fermented batter of rice and lentils. Perfect with sambar or chutney.
Course: Breakfast, Lunch
Cuisine: Indian
Keyword: Brown Rice, Dosa, Fermented, Urad Dal
Author: Renu Agrawal-Dongre
Ingredients
  • Dosa Batter For Dosa, batter should be a little thin
  • Oil for Shallow frying Sesame seed oil preferred/ any vegetable oil
  • Dosa Pan/Tawa Cast Iron pan preferred
  • Tissue paper/Cut Potato in half/ Wet cloth
Instructions
  1. Heat a pan/Tawa. It should be very hot.
  2. Add 2-3 drops of oil on the pan, and rub the oil with the help of a Tissue paper or a cut potato or wet cloth.
  3. Add a spoonful of batter and spread it in circles in one direction. (Spread it as thin as required)
  4. One needs to be quick as the dosa pan is hot and it will start cooking.
  5. One can remove the pan from the stove.
  6. Spread the dosa and then put the pan back on the stove.
  7. This helps the batter not sticking and creating lumps, as well as a good method for beginners.
  8. Drizzle some oil on the sides.
  9. Many want to avoid the extra oil, but adding of the oil adds to the taste.
  10. Turn and cook for a couple of seconds. (Cooking on the other side is optional).
  11. Repeat above steps for making the remaining dosa’
  12. Hot and crispy Dosa are ready. Serve with Chutney or Sambar


Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


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Dosa | Sada Dosa | Plain Dosa


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