Dosa is crisp from outside and have a perfect sour taste when munched into it. It can be plain or it can have a simple potato filling.
A properly made crisp and savory Dosa is wonderfully delicious, and fairly simple at home. The batter must be kept overnight to get a the correct texture and required sour tare. With a traditional spicy potato filling it makes a perfect vegetarian breakfast,lunch or dinner.
We like to eat it coconut chutney/dip
Type: Breakfast,lunch or dinner it’s a whole meal
Preparation time: 24 hours
Cooking time: 25-30 minutes
Ingredients for Dosa batter:
- 2 cups of plain rice
- 1/2 th cup urad dal (split and dehusked gram lentils)
- 1/4 th cup chana dal (yellow split peas)
- 1 tsp fenugreek seeds
- Salt
Procedure for the Dosa batter:
- In a bowl first wash all the ingredients except salt
- Pour as much water to cover all the ingredients
- Keep it covered and in a warm and dry place for 12 hours
- Now grind the mixture by taking minimum water into fine paste but while touching you might get a very minimum grainy texture
- Again cover and keep it for 12 hours in a warm and dry place
- After 12 hours, take batter and beat it more to make it more airy
- You can use beater if you want
- Now you can add a pinch of salt
- Keeo it aside
- Now lets make the masala
Ingredients for Dosa filling/masala:
- 1 lb potatoes boiled almost 90% and roughly smashed
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 7-8 curry leaves
- 1 tsp turmeric powder
- 1 tsp red chilli flakes
- Salt to taste
- 1/2 cup chopped onions
- 1 tsp lemon juice( optional)
- 1/4 th cup chopped coriander leaves
Procedure for Dosa filling/masala
- Boil 1lb of potatoes almost 90% and smash them roughly
- Now in a pan add 2 tbs oil
- 1 tsp mustard seeds
- 6-7 curry leaves
- 1 tsp whole cumin seeds
- 2 tsp chopped green chillies (heat is upto you)
- At this point add the boiled roughly smashed potatoes
- Mix them
- Now add 1 tsp turmeric powder and 1 tsp red chilli flakes
- Add 1/2 cup freshly chopped onions
- Add some chopped coriander leaves
- Add 2-3 drops of lemon juice(optional)
- Salt to taste
- Keep it aside aside
Ingredients for the coconut chutney/dip:
- 1 cup grated coconut
- 2 tbs water
- 1 tsp mustard seeds
- 1 tsp yellow split peas/chana daal
- 6-7 curry leaves
- 2-3 green chillies
- Salt to taste
Procedure for coconut chutney/dip:
- In a pan add 1 tbs oil
- Temper the 1tsp mustard seeds, 1 tsp chana daal(yellow split peas=, 6-7 curry leaves and 2-3 green chillies
- In a blending jar blend the 1 cup coconut with 2 tbs water
- In that jar add the tempered curry leaves and green chillies
- Again blend it
- Chutney/dip is also ready
- Keep it in the refrigerator
Now its time to make and serve the Dosas:
- Take a heavy pan and heat it up
- Now add splashes of water 2-3 times and rub it with a clean towel
- The purpose is to keep the top cool while adding the batter
- Take a laddle full of dosa batter and pour it over the pan
- Now start spreading from the centre to outwards
- Allow the batter to dry
- Then add 1 tsp of oil
- Take a spatula full of masala/filling
- You can see that the layer starts leaving the pan
- Now take a spatula and roll it
- Keep on repeating the process with rest of the batter
- Serve it while hot and crisp with the cold coconut chutney/dip
We’ve added a step by step video of the recipe👇
Serve this as a breakfast, lunch or dinner
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