📝 Ingredients
For Dosa:
- 1½ cup dosa rice (idli/dosa rice preferred for softness)
- ½ cup whole urad dal (black gram – skinless)
- 2 tbsp thick poha (flattened rice – helps make dosa fluffy)
- ¼ cup cooked rice (gives softness and helps fermentation)
- ¼ tsp methi seeds (fenugreek – aids fermentation)
- Salt – to taste
- Water – as required for soaking and grinding
- ¼ tsp sugar (optional – gives slight color & boost fermentation)
- ¼ tsp baking soda (optional – if batter doesn't ferment well)
- Oil or ghee – for greasing and cooking dosa
- Butter – for topping (optional but recommended 😍)
- Chutney podi or red chutney – optional toppings for extra flavor
👩🍳Recipe
- Step 1: Soak and Grind
- -Rinse rice, urad dal, methi seeds and poha well.
- - everything (except cooked rice) in water for 5-6 hours.
- -After soaking, grind them together with the cooked rice to a smooth, slightly thick batter using little water.
- Step 2: Fermentation
-
-Transfer batter to a big bowl, cover, and ferment overnight (8–12 hours) in a warm place.
- - should rise well and be airy.
- Step 3: Add Salt & Mix
-
-Once fermented, add salt and gently mix the batter.
- -batter is too thick, adjust with a little water. (Optional: Add baking soda if fermentation seems low.)
- Step 4: Cook the Set Dosa
-
-Heat a non-stick or cast-iron tawa. Grease lightly with oil.
- -Pour a ladleful of batter (don’t spread it too much – keep it slightly thick).
- - Cover with a lid and cook on medium heat till holes form and top is cooked.
- -No need to flip! (But flip if you like light browning on both sides.)
- -Remove when golden at the bottom.
- Step 5: Serve Hot!
-
-Serve hot with coconut chutney, red chutney, and a dollop of butter or ghee on top 🤤
- -Pair with sambar for a full meal experience!