Dosa Recipe | Subaddra's Video | Craftlog

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Recipe video made by Subaddra Published on 8/5/2017, viewed by 886

Dosa is an everyday breakfast in most homes and in all restaurants. The batter can be stored upto 3 days. Some say you can add 1 tsp of fenugreek seeds while soaking the rice. But i have not given it in this recipe. So if u want, go ahead and add it. This recipe yields about one & half kilograms of batter. Serve with chilli powder/ chutney/ pickle/ sugar.

What you will need

Par boiled rice - 3 measures

Urad dal - 1 measure

Salt to taste

Oil

How to cook

1

Wash & Soak rice and urad dal separately for a 6 hours.(You can also soak overnight.)

2

Urad dal must be ground for 45 minutes. {You can also use your regular mixer grinder}

First grind urad dal in the wet grinder adding about 500 ml of water to it. Urad dal must be ground for 45 minutes. {You can also use your regular mixer grinder}

3

test, put a small amount of batter in water & c that it will float - refer video). Add the rice and grind for another 40 mitues. Add about 300 ml of water.

After 45 minutes, the urad dal batter will be soft and very very light. (To test, put a small amount of batter in water & c that it will float - refer video). Add the rice and grind for another 40 mitues. Add about 300 ml of water.

4

Remove from the grinder. Add salt. You can use this batter after 2 hours. Or you can let it ferment for 6 hours or overnight and then use. After fermenting, the batter gets a bit sour.

5

dges. Once it starts to turn brown, flip. Cook for 2 more seconds and serve hot.

Heat tawa. Pour batter and spread from the inside. Grease with oil on the edges. Once it starts to turn brown, flip. Cook for 2 more seconds and serve hot.

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