Plain Dosa Recipe, How to make Soft Dosa Recipe | Crispy Savory Pancakes Recipe
Personally I love south-indian food. In our place North-India, there is one popular restaurant named "Sagar Ratna" which is popular only for South-Indian dishes, whenever we visit that place, I usually ordered Masala Dosa or sometimes Onion-Tomato uttapam.
This is a regular dosa variety which is prepared in every South Indian household. For the same batter you can make n number of varieties like idli, uttappam, vegetable appe and dosa..enjoy it anytime :) :D.
I usually make batter for longer period, so I can enjoy all varieties in a week...LOL I know its big funny..but it's true make batter, ferment it and store it in a fridge for atleast a week approx 6 to 7 days.
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| My evening breakfast - Plain dosa with green coriander chutney |
Few months back I made vegetable uttapam and posted it on my blog,
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Mixed Vegetable Uttappam |
I am sure everyone knows how to make simple plain dosa, still I explain the process of making it for people who are not familiar with it.If the dosa batter is taken out from refrigerator,take out the portion how much you need and let it come to the room temperature.
If you are looking for more south indian recipes then do check
Vegetable Appe
Coriander Rava Idly
Mixed vegetable uttapam
Rava kesari
Quick Rava Idli
Let's start to make this easy and quick recipe of plain dosa simple step-by-step process with photos.
Ingredients:
Regular raw Rice - 3 cups
Urad dal - 1 cup
Chana dal - 2 tbsp
Flattened rice (Poha) - 2 tbsp
Fenugreek seeds / Methi dana - 1/2 tsp
Salt to taste
Red chilli powder - 1/4 tsp for taste
Oil to cook dosa
Preparation Method :
Making Batter :
1. Wash rice,dals and methi seeds all together for 2-3 times in running water and soak them for a minimum of 4-5 hrs. Drain it completely.
2. Next day morning soak poha for an hour before starting the grinding process of the batter.
Regular raw Rice - 3 cups
Urad dal - 1 cup
Chana dal - 2 tbsp
Flattened rice (Poha) - 2 tbsp
Fenugreek seeds / Methi dana - 1/2 tsp
Salt to taste
Red chilli powder - 1/4 tsp for taste
Oil to cook dosa
Preparation Method :
Making Batter :
1. Wash rice,dals and methi seeds all together for 2-3 times in running water and soak them for a minimum of 4-5 hrs. Drain it completely.
2. Next day morning soak poha for an hour before starting the grinding process of the batter.
3. Grind everything together to a smooth paste using enough water in the wet grinder for better results. The batter should neither be very thick like idli batter nor very thin.
4. Add enough salt & remaining salt later after fermenting to the ground batter just before removing the batter from grinder. Remove the batter into a larger container. Cover and keep it in a warm place.
5. Ferment the batter for 12-15 hrs at room temperature or keep it in oven in winters with light on for speeding up the process of fermentation.The fermented batter would be frothy and almost double in volume.
6. Do not close the box with air tight lid while fermenting. Cover with a loose plate and once the dosa batter is fermented cover the box with air tight lid which helps in keeping the batter fresh for long.
Making Dosa:
1. Mix the fermented dosa batter well. Add salt to taste and 1/4 tsp of red chilli powder, mix well. Check the consistency of dosa batter,it should be of pour consistency,if needed add little water and mix well.
2. First smear the tawa with a half sliced onion every time you make dosa which gives a nice flavor to dosa(not stick to the tawa).
(a) Pour a big ladle of batter onto a medium hot pan and
(b) spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.
Important note : Do not make this dosa either very thin nor very thick,if it is very thin your dosa will get hard once it is cold and if it is very thick it would become very chewy.
(c) Pour 1 tbsp oil approx over it and let it roast on medium-high flame for 30 seconds.
(d)&(e) Flip the dosa to the other side and roast for a another 30 seconds.
(f) Fold the dosa into half and then into half again.
Note: If you want a crispier dosa not golden brown then just cook on one side until its golden brown, fold and remove.
10. Reduce the flame for one minute and then start preparing the next dosa. Do not pour the batter on high flame,the batter will stick to the tawa. If you feel the tawa is over heated sprinkle some water over it before making next dosa.
11. Serve dosa with chutney of your choice like coconut chutney, coriander chutney, tomato chutney, dry potato veggie and sambar.
Made a short video thru my phone to show you how to make Appe using with their special Appe Pan..my one hand is busy in recording so please excuse for the video :) :)
10 comments
Who doesn't love a humble dosa? Lovely recipe, Jolly. And that batter looks just perfect. Love hoe nice and crisp yours dosa has come out. :)
ReplyDeletePerfect crisp dosas. Want to have some..nom nom nom
ReplyDeleteLovely Dosa Chef Jolly... I prefer plain ones so loved it...
ReplyDeleteLove the way you've made...Very inviting and tempting. Lovely share dear Jolly.
ReplyDeleteThe dosa looks so crispy, nice golden brown Colour, please check http://rarelicious.wordpress.com for more South Indian recipes, millets, kids friendly recipes!
ReplyDeleteDosa looks so well made. The instruction for dosa batter is surely helpful for beginners.
ReplyDeleteI can have dosa anytime of the day. This looks so delicious!
ReplyDeleteWhat an elaborate post!! Very well explained!! Nice video :)
ReplyDeleteJust a suggestion. Soak the rice and the lentil separately overnight or for 6 hours, if in a hurry and grind separately. Then mix them together and let them ferment. South Indians never need to add methi or soda or anthing That's the secret of Dosas actually ;)
ReplyDeleteCan't imagine my life without idli and dosa. Adding chilli powder is interesting. Never tried that way.
ReplyDelete