Dosa is a South Indian dish made from rice and urad dal. Even though dosa is a South Indian dish, it is very much liked in parts of the country and is consumed by a large number of people. It is consumed with coconut chutney and vegetable sambar. Well, there are many types of Dosa available in the market. Such as, Masala Dosa, Pepper Dosa, Aloo Dosa, Onion Dosa, Wheat Flour Dosa, Ragi Dosa etc. However, here we are going to tell you the simple plain Dosa recipe (recipe to make dosa). In this recipe, we will show you how you can make plain or paper Dosa and prevent it from sticking to the pan.
Ingredients for Dosa
- 3/4 cup idli/ Dosa rice
- 3/4 cup rice
- 1/2 cup urad dal
- 1/4 tsp fenugreek seeds
- 1/2 tbsp chana dal, optional
- water as needed
- salt as per taste
How to Make Dosa Recipe
If you want to make thin and crispy Dosa, then it is necessary that you prepare the batter well. For this, you first have to grind the soaked rice and soaked urad dal separately. After this, to lift the mixture, you have to leave it overnight with yeast. You can also use this Dosa batter to make other South Indian dishes like uttapam or paniyaram etc.
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Take all the ingredients to make Dosa batter. Rice, urad dal and fenugreek seeds are the main ingredients for this. At the same time, chana dal is used to give it a golden color.
Wash both the types of rice together in water 3 to 4 times and keep them soaked in 2 cups of water for 4 to 5 hours.
Wash the urad dhuli dal and chana dal together in water. Now add fenugreek seeds to it and soak it in 1 cup of water for 4 to 5 hours.
Remove the excess water from the soaked urad Dal in a small bowl. Now put it in a mixer and grind it well.
Add water as required and grind it finely. After grinding, about one and a half cups of water is needed. The quantity of water depends on the quality of urad dal, so add water as per the requirement.
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Keep in mind that urad dal is not too thin or too thick. Now take out the dal in a big container.
Now remove the excess water from the rice and grind it in a mixer.
Add water as required and grind it finely. Do not add too much water at once. Less water is needed to grind rice as compared to urad dal. Now take out the powdered solution in a vessel containing urad dal.
Now add salt and mix it well. Take care that your batter is not too thin or thick. Now cover it with a plate and leave it at room temperature for 8 to 10 hours for yeast.
Once the yeast rises, the volume of the batter will be high and you will see tiny bubbles in it when you stir it. Now stir the solution with a spatula. If you find the batter thick, add a few tablespoons of water and mix well.
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Now heat a non stick tawa or iron tawa on medium heat. Put a few drops of water on the surface of the pan. If the water droplets dry up within a few seconds, it means that the pan is properly heated. Pour half a teaspoon of oil on the pan and spread it evenly with a wet cloth. Take the batter in a ladle and pour it in the center on the surface of the pan and now spread the batter 7-8 inches by rotating the ladle.
Pour 1 tsp oil around the edges of the Dosa and spread the ghee or oil evenly with a brush to make it crisp.
When the bottom surface turns light golden in color, let it cook till the edges come up. It usually takes 2 minutes.
Now turn it over and let it cook for 2 minute. If you are making thin dosa then there is no need to cook from the other side. Remove the dosa in a plate. Before making the second dosa, clean the pan with a damp cloth. And in the same way make dosa.
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