South Indian breakfast has become very popular these days, so much so that it spread its popularity across the globe. Dosa is a kind of fermented rice pancake that’s stuffed with boiled mashed potato bhaji & is mostly served with sambhar and coconut chutney. This recipe will help you with how to make dosa at home. This is the best recipe for beginners as it’s an easy recipe so you don’t have to struggle while preparing.
Prep Time of the batter: 4-5 hour
Cook time for dosa: 31-40 minutes
No. Of Servings: 4
Level Of Cooking: Moderate
Taste: Less To Moderate Spicy
Calories: 3534 Kcal
Protein: 103.5 gm
Fat: 46.2 gm
Carbohydrates: 676.1 gm
Ingredients Required For the Dosa Recipe That Answers The Question of How To Make Dosa At Home
2 3/4 cups – Parboiled rice(ukda chawal)
1 cup – Split black gram skinless (dhuli urad dal)
1/4 cup – Split black gram skinless
1 teaspoon – Fenugreek seeds (methi dana)
Oil as required
Salt to taste
3 large Potatoes boiled peeled & diced
1 tablespoon – Oil
1/4 teaspoon – Asafoetida
1/2 teaspoon – Mustard seeds
2 Green chillies chopped
1 teaspoon – Split Bengal gram (chana dal)
1/2 teaspoon – Turmeric powder
1 large Onion chopped
6-8 Curry leaves
2 tablespoons Fresh coriander leaves chopped
Salt to taste
1 tablespoon – Lemon juice
Method of Preparing the Dosa batter and Dosa
Wash the rice 2 to 3 times & soak them in 6 cups of water for at least 4 hours. Wash & soak the split black gram with fenugreek seeds in 3 cups of water also for the same time.
Drain & grind the rice & split black gram separately in order to get a smooth texture & dropping consistency. Add salt & mix both the batters using your hand thoroughly in a whipping motion.
You can now keep the batter in a big vessel and close it tightly & rest the batter overnight or for about 4 to 6 hours at room temperature to ferment it. For making the potato bhaji, heat the oil in a kadhai, add the mustard seeds & when they start spluttering, add the asafoetida & split Bengal gram & sauté till they become light brown.
Add green chillies, curry leaves & onion to it & sauté them till the onion becomes lightly brown. Add the potatoes, turmeric powder & salt. Mix them well. Now, sprinkle a tablespoon of water & cook them till the potatoes are heated.
Add coriander leaves & lemon juice & mix them well. Mix the batter well, adjust to pouring consistency. Heat a flat tawa (preferably it should be a non-stick one), grease it with a little oil and pour a ladle full of batter by spreading it as thin a pancake as possible.
In the beginning, some of the dosas may go wrong but once the tawa gets seasoned according to how it should be, the rest of the dosas will come out well. Pour the oil around the dosa & let them be cooked till they become crispy on the edges and turn golden brown.
Place about 4 tablespoons of the potato bhaji in the center of the dosa and fold to the desired shape & serve hot.
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