Dosa
Dosa is one of the best-known South Indian dishes, made by fermenting rice and urad dal. Popular for centuries, the dish originally comes from South India, but today it is widespread around the world as a staple of Indian cuisine. Its crispy texture and slightly sour taste harmonize perfectly with spicy sambar and creamy coconut chutney. There is nothing better than the smell of a freshly baked Dosa filling the kitchen at an Indian breakfast or light dinner. The secret to the perfect Dosa is properly fermented dough and baking at the right temperature, which ensures a crispy exterior and a light interior.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Rinse the rice and urad dal several times, then soak them separately in bowls for 6-8 hours.
2
Drain both and grind them separately into a smooth batter, adding a little water as needed.
3
Combine the two batters in a large bowl, add salt, and let it ferment at room temperature for 8-12 hours, or until slightly bubbly.
4
Heat a non-stick skillet or dosa griddle over medium heat and lightly grease it with oil or ghee.
5
Pour a ladleful of batter into the center of the skillet and spread it in a circular motion to create a thin, crispy crepe.
6
Cook the dosa for 2-3 minutes, until the bottom is golden brown. Drizzle a little oil around the edges, if desired.
7
For a crispier dosa, do not flip it. If you prefer a softer version, flip it and cook for an additional 30 seconds.
8
Serve hot with coconut chutney, sambar, or a spiced potato filling.
