Dosa is a popular South Indian breakfast made with fermented rice and skinned black gram lentil flour. Dosa ingredients go through the same process of preparation as Idli and Appam. The rice pancake is prepared from an overnight fermented battered rice flour and skinned black gram lentils. Dosa is very famous in South Indian states like Tamilnadu and Kerala. It goes well with Coconut curry, Vegetable broth, chicken curry, and most chutneys. The rice and lentils make it a healthy yet tasty breakfast.
In a bowl take 1 tablespoon, 4 cups rice, 2 tbsp dill.
Rinse the rice, lentils (remove the skin), and dill together twice and set aside.
Add 5 cups water and mix. Cover with a lid and soak everything for 4 to 5 hours.
Drain all the water and grind the soaked ingredients in a mixer grinder or blender.
Add 2 tablespoons of cooking rock salt. Mix very well. Instead of rock salt, you can use iodine-free salt or sea salt crystals, or Himalayan pink salt.
Cover and leave to ferment for 8 to 9 hours or more.
Now before you start making dosa, stir the dough lightly.
Heat a frying pan. When the pan is hot, soak 1 tablespoon of the oil in the oil with a spoon or a thick paper towel. For good taste, dosa can be cooked with ghee or butter.
- The oil must be spread evenly, otherwise, it will be difficult to spread the dough. If the pan is well processed you do not need to spread the oil. I recommend keeping a separate frying pan or pan to make dosa only.
- Put the heat on low to medium heat so you can spread the dough easily. If the pan base is too thick, place the fire in the middle.
- For low-fat option, make dosa without oil. But make sure your pan is well processed. Otherwise, the dosa will stick in the pan.
Now roll out the dosa flour or a cup of flour. Pour in the dough, starting from the center and moving outwards. In the photo, you will see the well-spread dosa dough.
Cook the dosa over low and medium heat. Control the heat depending on the size and thickness of the pan. You can cover the dosa with a lid and cook.
Cook until the base is well browned and smooth. Leave the foundation in the frying pan and the edges will separate when it is cooked.
Sprinkle ¼ to ½ tablespoons of oil on the edges and center when golden brown, if necessary. Spread the oil on the dough with a spoon.
If you like, you can roll out the dosa and cook the top side for a minute.
Once the dosa is well browned from the bottom and the surface is well cooked, fold and lift from the frying pan.
Serve the dosa hot with coconut chutney, potato masala, and sambar.
Ingredients
Directions
In a bowl take 1 tablespoon, 4 cups rice, 2 tbsp dill.
Rinse the rice, lentils (remove the skin), and dill together twice and set aside.
Add 5 cups water and mix. Cover with a lid and soak everything for 4 to 5 hours.
Drain all the water and grind the soaked ingredients in a mixer grinder or blender.
Add 2 tablespoons of cooking rock salt. Mix very well. Instead of rock salt, you can use iodine-free salt or sea salt crystals, or Himalayan pink salt.
Cover and leave to ferment for 8 to 9 hours or more.
Now before you start making dosa, stir the dough lightly.
Heat a frying pan. When the pan is hot, soak 1 tablespoon of the oil in the oil with a spoon or a thick paper towel. For good taste, dosa can be cooked with ghee or butter.
- The oil must be spread evenly, otherwise, it will be difficult to spread the dough. If the pan is well processed you do not need to spread the oil. I recommend keeping a separate frying pan or pan to make dosa only.
- Put the heat on low to medium heat so you can spread the dough easily. If the pan base is too thick, place the fire in the middle.
- For low-fat option, make dosa without oil. But make sure your pan is well processed. Otherwise, the dosa will stick in the pan.
Now roll out the dosa flour or a cup of flour. Pour in the dough, starting from the center and moving outwards. In the photo, you will see the well-spread dosa dough.
Cook the dosa over low and medium heat. Control the heat depending on the size and thickness of the pan. You can cover the dosa with a lid and cook.
Cook until the base is well browned and smooth. Leave the foundation in the frying pan and the edges will separate when it is cooked.
Sprinkle ¼ to ½ tablespoons of oil on the edges and center when golden brown, if necessary. Spread the oil on the dough with a spoon.
If you like, you can roll out the dosa and cook the top side for a minute.
Once the dosa is well browned from the bottom and the surface is well cooked, fold and lift from the frying pan.
Serve the dosa hot with coconut chutney, potato masala, and sambar.
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