Dosa Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
The cook looks bad , but the Dosa tastes AMAZING. Since lot of people have been asking what is that he is putting on it, Here's the list.
Here is the best “Dosa” recipe we have found so far. This is gonna smell and look delicious.
Ingredients of Dosa
- Make ready of urad dal.
- It’s of rice.
- Prepare of Salt.
- Take of Water.
- You need of as required Oil or ghee.
- Take of methi seeds.
- Make ready of jeera (cumin seeds).
Jump to navigation Jump to search.Set dosa recipe - Learn to make different kinds of dosa with step by step pictures.Crispy, thin delicious potato stuffed dosa is served with chutney.Rava dosa is a popular variety of South Indian dosa which are crisp, netted and thin.
Dosa step by step
- Wash udad dal and rice separately in 2 containers. Drain the water & repeat the process 3-4 times..
- Add methi & jeera to rice. Soak both separately in 1cup water for 4-5 hours. Grind it in mixer grinder 1 by 1. Add water as needed..
- Grind udad dal until it becomes smooth batter. It should not be very thick. Transfer it to a large container..
- Repeat the procedure to grind rice but this will not be very smooth. It will be little grainy. Transfer it in the same container where dal is kept. Add salt as required & mix both batters well using spoon. Batter should not be very thick or too watery. Leave it to rest for 8-10 hours for fermentation..
- During fermentation the batter volume will increase stir the batter with the spoon. If it is too thick add little water & mix well until it attains pouring consistency..
- Heat a pan over medium flame. Apply oil on all sides of the pan. Take a spoonful of batter,pour it over the pan. Spread it to make it thin as possible in round shape. Apply oil or ghee around the edges & over the dosa. Cook until the bottom surface turns light brown & edges start to come upward. Flip it & cook for a min. Transfer it to another plate..
- Wipe the pan with a clean wet cloth before making the next dosa. Hot & crispy plain dosa is ready to be served. Serve with chutney, sambhar etc..
Modern, authentic Indian dining Trust the colonial powers to claim it as their own?We're reclaiming it and serving it again at DOSA starting on.From Wikibooks, open books for an open world.
They are very easy to make and need no grinding or fermentation.This recipe gives you a truly crispy rava dosa. dosa (usually uncountable, plural dosas).Mysore Masala Dosa Recipe with step by step photos.Mysore dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney.A dosa is a cooked flat thin layered rice batter, originating from the Indian subcontinent, made from a fermented batter.
