Dosa batter/ varieties of 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.
traditional dosa recipe, originated from davanagere, karnataka. the dosa batter is unique and is prepared with rice, urad dal and puffed rice for the extra softness. moreover, the dosa is are several dosa varieties from the south indian cuisine palette including the thin crisp and thick soft dosa's. Home » Recipes » Idli & Dosa.
Here is the best “Dosa batter/ varieties of dosa” recipe we have found until now. This will be really delicious.
Ingredients of Dosa batter/ varieties of dosa
- You need 2 cup of raw rice / dosa rice.
- It’s 3/5 th cup of urad daal / black gram.
- You need 1/2 cup of cooked rice / poha(flattened rice) / puffed rice.
- Prepare 1/4 cup of barley (for set dosa).
- Take 1 teaspoon of Methi seeds / fenugreek seeds.
- Make ready 1 teaspoon of sugar.
- You need as per taste of Salt.
Dosa is soul food for me.I often tell TH how I can make and eat dosa every day for a long time and still not be bored with it.It's probably because we ate a lot of dosa So as I was saying, the idli-dosa batter is made about twice a week and idli is made immediately after the first round of fermenting.Your dosa batter consistency should be free flowing but at the same time not like neer dosa batter.
Dosa batter/ varieties of dosa step by step
- Soak rice, urad daal, Methi seeds and barley all together for 5 hours. Barley is for set dosa, no need to add for other dosa..
- Grind all soaked items to a smooth paste. Keep batter for fermentation over night or 8 hours..
- Set dosa : Grind Rice, urad daal, Methi seeds, barley and cooked rice. Add salt to taste.heat a tawa,drizzle oil and wipe by a towel,spread batter and cook untill bottom side become crisp,and serve..
- Plain dosa : Grind Rice, urad daal, Methi seeds, cooked rice and add sugar. Add salt to taste.heat a tawa,drizzle oil and wipe by a towel,spread batter and cook untill bottom side become crisp,and serve..
- Davanagere Benne dosa : soak puffed rice for 15 minutes and Grind with Rice, urad daal, Methi seeds. Add salt to taste.heat a tawa,drizzle oil and wipe by a towel,spread batter and cook untill bottom side become crisp,and serve..
- Masala dosa : soak flattened rice for 1 hour and Grind with Rice, urad daal, Methi seeds. Add sugar. Add salt to taste.heat a tawa,drizzle oil and wipe by a towel,spread batter and cook untill bottom side become crisp,and serve. Stuff potato palya and roll the dosa.
- Onion dosa: Grind Rice, urad daal, Methi seeds and cooked rice. Add salt to taste.heat a tawa,drizzle oil and wipe by a towel,spread batter and spread onion chopped masala and cook untill bottom side become crisp,and serve..
- Khara dosa: apply onion, red chilli and tomato chutney on plain dosa..
- Egg dosa : mix onion, red chilli and tomato chutney with egg and spread on plain dosa..
In hotels they mix some maida flour to the batter.Dosa batter should be fermented to the right consistency for good, tasty dosas.Different people make dosa batter in different ways, few add cooked rice, few This dosa batter is an all-rounder batter for making different variety dosas like masala dosa, benne masala(butter masala dosa), ghee masala.
Checkout the link for different varieties n stuffed.Kids love to eat varieties of dosas, uttapams & pancakes as they are different colors and tastes delicious.It is one of the best ways to sneak in some vegetables or lentils into Dosa - Indian crepe made from rice and lentils.It's a staple breakfast in south India served along with sambar or chutneys.Multipurpose batter preparation for Idli, dosa and paniyaram.
