Spinach Tambuli
Dal Tadka
Kosambari
Tomato Rice
Neer Dosa
Palak Paneer
Ragi Porridge
Idli
Dosa
Paddu
Khara Pongal
Avocado Sandwich
Gongura Chutney
Tomato Saaru
Green Beans Fry
Coconut Chutney
Potato Bhaji
Matta Rice
Sona Masoori Rice
Turmeric Tea
Idli Batter
Dosa Batter
Spinach Tambuli
Dal Tadka
Spinach Tambuli
Dal Tadka
Kosambari
Tomato Rice
Neer Dosa
Palak Paneer
Ragi Porridge
Idli
Dosa
Paddu
Khara Pongal
Avocado Sandwich
Gongura Chutney
Tomato Saaru
Green Beans Fry
Coconut Chutney
Potato Bhaji
Matta Rice
Sona Masoori Rice
Turmeric Tea
Idli Batter
Dosa Batter
Spinach Tambuli
Dal Tadka
80
Dosa is a popular breakfast delicacy in India and around the world. There is a wide variety of dosa's among which the Lentil/Rice dosa is the most popular. The other popular types of dosa's are Masala Dosa, Rava Dosa, and Ragi Dosa.
Lentil/Rice Dosa, as the name indicates, is prepared from rice, black gram(Urad dal), and fenugreek seeds(methi). This type of dosa is commonly served with Coconut Chutney, Potatoe Bhaji, or Sambar.
There are different types of rice available in the market and the common varieties are Sona Masoori, Basmati, Matta, Idli Rice, and Jasmine rice. Though dosa can be prepared with any type of rice, the ideal type of rice for preparing good dosa is a mix of idli rice and matta rice (Red rice) mixed proportionately.
Health Benefits: The matta rice used in dosa is rich in vitamins and minerals. Black gram is rich in proteins, vitamins, and minerals. Fenugreek or methi seeds have many health benefits. Overall, dosa is a healthy, tasty, and gluten-free fermented food.
The first step in the preparation of dosa is the preparation of dosa batter. The below link navigates to the post which explains how to prepare dosa batter in detail.
Dosa is commonly served with Coconut Chutney. Please click the below link for more details on Coconut Chutney.
Appliances needed:
- Dosa Griddle: Cast Iron or Non-stick Griddle/Tava/Pan. Traditionally, Dosa's were prepared in Cast Iron griddles and I use Cast Iron griddles since they are a healthier option. Non-stick Tava's are a good option if you do not want to use oil.
- Spatula/Turner
Video
Dosa Recipe
5 minutes
15 minutes
20 minutes
Cook Time: 15 minutes
Total: 20 minutes
Author: Veena
Ingredients:
- Dosa Batter
- Oil or Ghee (Clarified Butter)
- Iodized or Himalayan Salt – 2 1/2 tsp.
Instructions:
- Place the Thava/Griddle/Skillet on the stove and turn it on to heat it.
- Sprinkle some water on the Thava/Griddle/Skillet to check and if you hear a sizzling sound, then it is hot enough to start preparing Dosa.
- If you are using a cast iron Thava/Griddle/Skillet, add a couple of drops of oil and smear it.
- Pour 1 1/2 to 2 Laddles of batter on the center of the Thava/Griddle/Skillet. Draw it is in a spiral pattern to form a circular shape.
- Close the lid and allow it to cook.
- Keep the stove in medium heat so it cooks evenly and turns crispy and golden brown.
- Open the lid after a few minutes and add some oil/ghee to the top surface of the Dosa.
- The Dosa is now ready to be served with Coconut Chutney.
Please click the following link for more details on Coconut Chutney. Coconut Chutney
Potato bhaji can be used a stuffing for plain dosa. This is popularly known as masala dosa.
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Hello and welcome to StirCurry
I am Veena, a food blogger with a penchant for cooking tasty vegetarian delicacies. In this website, you can find some popular and healthy vegetarian dishes. Please like, share and subscribe for new recipes.
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