The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hello everyone and welcome! Today, I’m excited to tell you about a delicious dish and his recipe. A Dosa is a thin of crispy, savory crepe, originating in South India, made out of fermented batter with ground rice and black gram (urad dal), usually served with chutney and sambar (a lentil stew).
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” I tried this recipe and it was so delicious. That I had to make another of it and so I could freeze it for later.”
About South-Indian Dosa
Dosa is the most cherished South Indian dish in history. This is a short background of dosa’s:
Origin: Dosa was first invented over 1,500 years ago in South India. Some historians believe that dosa was actually invented in Tamil Nadu, whereas others say that it originated from Karnataka, more specifically in Udupi region2.
Earliest References: DOSA refers in ancient Tamil literatures around 1st century CE to Sangam times, but written earliest in Tamil Nadu’s literature by the 8th century 1.
Origin: Earlier the dosa were thick, soft pancakes and developed over the centuries to get it thinner, crunchier that caught more eyes in people to adopt this habit in daily consumption and today this crisper modern version of the dosa2.
Popularity: Dosa became an integral part of South Indian houses and then the whole of India. It received widespread popularity during the 20th century with the establishment of Udupi restaurants in Mumbai and South Indian food being transferred to other regions of India and the world1.
Variations: Chefs have developed many variations of dosa over the years, like Masala Dosa (stuffed with spiced potatoes), Rava Dosa (semolina-based dosa), and even more quirky ones like Cheese Dosa and Chocolate Dosa.
How fascinating is it that a humble, home-cooked dish, dosa, has traveled across the globe and become a known culinary delight? Have you tried any interesting dosa variations?
– Key factour You Need To Now –
1. Ingredients
- Rice: Usually parboiled rice or raw rice.
- Urad Dal (Black Gram Lentils): Provides fermentation and texture.
- Fenugreek Seeds: Enhances fermentation and gives a slight flavor.
- Water: For grinding and consistency.
- Salt: For taste.
2. Fermentation
- The batter must be fermented for 8-12 hours (depending on temperature).
- Proper fermentation ensures crispiness, softness, and a slight tangy taste.
3. Consistency of Batter
- The batter should be smooth, not too thick or too runny.
- A well-balanced consistency ensures an even spread and crisp texture.
4. Cooking Technique
- Tawa/Griddle: Should be properly heated before spreading the batter.
- Oil/Ghee: Used for crispiness and taste.
- Spreading: Batter should be spread evenly in a circular motion.
- Cooking Time: Should be cooked until golden brown and crispy.
5. Variations
- Plain Dosa: Simple fermented batter.
- Masala Dosa: Stuffed with spiced potato filling.
- Rava Dosa: Made with semolina (no fermentation needed).
- Set Dosa: Thick and soft variation.
- Neer Dosa: Thin and soft dosa from Karnataka.
6. Accompaniments
- Coconut Chutney
- Sambar (Lentil-based soup)
- Tomato Chutney
- Peanut Chutney
Video of How To Make South-Indian dosa recipe here check this out
Recipe Of Dosa
How to make delicious south-indian dosa
Servings
1
servingsPrep time
20
minutesCooking time
8
minutesCalories
168
kcalIngredients
✅ 2 cups rice (parboiled or raw rice)
✅ ½ cup urad dal (black gram lentils)
✅ ¼ teaspoon fenugreek seeds (optional, for better fermentation)
✅ 1 teaspoon salt (or as needed)
✅ Water (as required)
✅ Oil or ghee (for cooking)
Directions
- 1. Soaking the Ingredients
1️⃣ Rinse rice and urad dal separately in water 2-3 times.
2️⃣ Soak the rice and fenugreek seeds in one bowl and urad dal in another for 6 hours. - 2. Grinding the Batter
3️⃣ Drain the soaked urad dal and grind it with little water until it becomes a smooth, fluffy paste.
4️⃣ Grind the rice separately with water to make a slightly grainy batter.
5️⃣ Mix both batters in a large bowl, add salt, and stir well. - 3. Fermentation (Crucial Step!)
6️⃣ Cover the bowl and let the batter ferment overnight (8-12 hours) in a warm place. It should rise and become airy. - 4. Making the Dosa
7️⃣ Heat a tawa (griddle or non-stick pan) on medium-high flame.
8️⃣ Lightly grease with oil/ghee and pour a ladle of batter in the center.
9️⃣ Spread it in circular motion to form a thin round dosa.
🔟 Drizzle some oil/ghee around the edges and let it cook until golden brown.
1️⃣1️⃣ Flip (optional) and cook for a few seconds. - Serving Suggestions
🔥 Serve hot with coconut chutney, sambar, or tomato chutney.
🔥 You can make Masala Dosa by adding a spiced potato filling.
Notes
- Enjoy your dosa : )
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