Dosa
Equipment
- Bowl
- Blender
- Food processor
- Tawa
- Frying Pan
- Skillet
- Serving Plate
Ingredients
- 350 g Rice (2cups), parboiled
- 700 g Basmati rice (3 3/4 cups), rinsed
- 1/4 teaspoon Fenugreek seeds
- 1 tablespoon Rice Pressed, (optional)
- 250 g Urad dal (1 1/3 cups), rinsed and drained
- 1/4 teaspoon Baking powder
- 250 g Ghee (1 cup)
- Salt
Instructions
- Soak the parboiled rice and basmati rice in a largebowl of water for 10 hours.
- Drain the rice, then rinse in cold water and transfer to a blender or food processor with the fenugreek seeds and process to make a very fine paste.
- If you prefer a softer dosa,then add the pressed rice with the fenugreek seeds in the blender.
- Meanwhile, soak the urad dal in a separate bowl ofwater to cover for about 4-5 hours.
- Drain, place in a blender or food processor, and process to make a very fine paste.
- Transfer to a large bowl and add the ground rice. Mix together and season with salt.
- Cover and allow to stand overnight. The mixture is left to ferment, so leave it in a warm place.
- The next day, mix in the baking powder and beat the mixture until it is a very smooth, fluffy batter.
- Heat a very smooth flat Tawa or a non-stick fryingpan (skillet) and sprinkle a few drops of water on it.
- When the Tawa dries, add a little ghee or oil, then pour over a ladleful of the batter and spread it out to make a round thin pancake.
- Fry on one side for about 2-3 minutes, or until golden brown, very lacy around the edges and thicker in the centre.
- Dosa can be soft like a pancake or crisp. Transfer to a serving plate.
- Dosas are usually served hot withsavoury potatoes, chutney and Sambhar. Make theothers in the same way.
Video
Nutrition
Serving: 4gSodium: 45mgCalcium: 127mgVitamin C: 3mgVitamin A: 3IUSugar: 1gFiber: 16gPotassium: 308mgCholesterol: 160mgCalories: 1710kcalSaturated Fat: 39gFat: 64gProtein: 34gCarbohydrates: 244gIron: 7mg
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