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Dosa is a South Indian Crepe, it is lentil based nd fermented. A staple dish for South Indians for breakfast and as a snack. Since the basic components are rice and daal its high on carbohydrates and protein.
My girls do not like dosa so when they do eat some dosa I better take notice and note it down.
This is one yummy and tasty dosa that they liked them and I ran out of batter. Never mind if afterwards I am told they prefer dosas that are paper thin and or stuffed with noodles, not these “fat-fat ones.”
I had seen the picture on Facebook and immediately bookmarked.
- 2 cups rice
- ½ cup poha
- ¼ urid dal
- 1 tsp methi
- 1 tblspn sabudana or sago
- ½ cup curd
- ½ tsp soda (optional)
- ¼ tsp sugar
Getting the Batter Ready:
- Wash and rinse the dal and rice. Add the methi seeds and the sabudana.
- Let this mixture soak for 6-8 hours.
- About 1 hour before grinding soak the poha in the curds.
- Add this poha to the drained rice mixture and grind fine with minimum water.
- Set aside till for the batter to ferment overnight or 4-5 hours. It will be all bubbly and frothy.
- Stir add salt and mix well.
To Make Dosa:
- In case you are using a non-stick tava grease it lightly. But using a cast iron one you need to grease it well.
- Heat the tava and then pour a ladle full of the batter. There is no need to spread it.
- Cover and cook for about 2-3 minutes.
- Flip and cook on the other side.
- Serve hot with chutney.
Linking to Rice the Versatile Cereal and Its Uses.