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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

Dosa | Sada Dosa | Plain Dosa

Dosa are a popular breakfast from the Indian Subcontinent, made using fermented batter of rice and lentils. Perfect with sambar or chutney.
5 from 2 votes
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Course: Breakfast, Lunch
Cuisine: Indian
Keyword: Brown Rice, Dosa, Fermented, Urad Dal
Prep Time: 12 hours
Cook Time: 15 minutes
Total Time: 12 hours 15 minutes
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

  • 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.
  • 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
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu


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Recipe Rating




Vasusvegkitchen

Tuesday 25th of June 2019

Dosa looks very tempting with perfect color and texture. Dosa is my all time favorite breakfast, so I never say no for dosa. Dosa with podi and sambar super yummy

CookwithRenu

Tuesday 25th of June 2019

Thank You

sasmita sahoo

Tuesday 25th of June 2019

Love these type of typical South Indian Cuisine.. dosa looks super crisp. I wont mind to finish up 4-5 at a time :P with some piping hot sambar

CookwithRenu

Tuesday 25th of June 2019

Me too . Thank You

Mayuri Patel

Monday 24th of June 2019

Perfectly made Renu. Love how the dosas look so crispy. My hubby loves them as crispy as possible. Now you've given me a great suggestion, next time will enjoy dosa with some podi. I can have dosas any time of the day.

CookwithRenu

Monday 24th of June 2019

Thank You so much

Jayashree T.Rao

Saturday 22nd of June 2019

Dosa is my favourite breakfast and love these kind of crispy dosas. Tastes good with sambar but I never make it. I make aloo palya.

Poonam Bachhav

Friday 14th of June 2019

The dosa looks very crisp and simply irresistible Renu ! This is our preferred breakfast on weekends. Healthy and filling !

CookwithRenu

Friday 14th of June 2019

Thank You