Authentic Crispy Dosa

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Dosa a South Indian recipe can be made as a breakfast or even in lunch.Dosa can be made in various detail.

Ingredients :- ( Serves 12 )

  • 2 cups Rice / Chawal
  • 1 cup Black gram / Urad dal
  • 1/4 cup Split Bengal gram / Channa dal
  • 1 tbsp Fenugreek / Mathi
  • 2 tbsp Oil
  • 1/2 tsp Cumin / Zeera
  • 1/2 tsp Mustard / Rai
  • 2-3 Dry Red chillies
  • 10-12 Curry leaves
  • 1 cup Onion / Pyaaz
  • A pinch Asafoetida / Hing
  • 1/2 tsp Ginger paste / Adrakh
  • 1/4 tsp Chilli flakes
  • 6 boiled potatoes / Aloo
  • 1/2 tsp Turmeric / Haldi
  • Salt to taste
  • Oil

Method:-

  1. Mix and rinse couple of times Rice,Black gram,Bengal gram and Fenugreek all together.
  2. Keep this soaked for about 5-6 cups of water for about 5 hours.
  3. Then grind it into a coarse batter.
  4. Keep the batter to ferment for at least 8 hours or overnight.
  5. Meanwhile for masala filling in hot Oil add Cumin,Mustard,Asafoetida and dry Red chillies,let it to splatter for 30 seconds.
  6. Next add curry leaves and immediately over it drop big pieces of Onion.
  7. Sauté till translucent in between add Ginger paste and chilli flakes.
  8. Next add potatoes cut in small cubes along with it adding Salt and Turmeric.
  9. Continue cooking for 5-7 min over medium or until rawness of Potatoes are gone.
  10. After 8 hours add Salt to taste in your batter and give it a stir.
  11. Heat your Griddle/Tawa over a low heat for 2-3 min.Then splash some water over it to regulate the temperature.
  12. Drop batter over it spreading as thin as possible with the help of ladle or a katori.
  13. Scrape out the excess batter and drop 2-3 teaspoons of Oil.
  14. Roast till golden brown and crispy.
  15. Drop potato filling over dosa fold and serve with coconut chutney,Sambar and Rasam.

Tips :-

  • In summers don’t keep the batter to ferment for too long,it might turn sour.
  • You can mash the potatoes while cooking if you like.

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