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 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 has a different version. Together the rice and dal are 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 completely healthy meal in itself.
Sada Dosa Batter
The same dosa batter can be used for Idli or dosa. The 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 learned 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. Instead of rice different types of grains are substituted to make healthier versions. 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
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.
So here goes the recipe for Dosa
Dosa | Sada Dosa | Plain Dosa
- Dosa Pan/Tawa – Cast Iron pan preferred
- Tissue paper/Cut Potato in half/ Wet cloth-
- Dosa Batter For Dosa, batter should be a little thin
- Oil for Shallow frying Sesame seed oil preferred/ any vegetable oil
- Heat a pan/Tawa. It should be very hot.
- 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.Oil for Shallow frying
- Add a spoonful of batter and spread it in circles in one direction. (Spread it as thin as required)Dosa Batter
- 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’
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