12-14 H (When soaked overnight)
About this Recipe
By: Preeti Gupta
Dosa is an amazing dish. This Dosa is a healthy vegetarian, gluten-free, vegan option. It is low saturated fats, high in protein, and sure is delicious. It is a thin crispy crepe-like. Usually, we can eat with Chutney ( Peanut/ coconut/ tomatoes), Samber and potato fried you can eat the way and with what you prefer. There are many kinds of Dosa. Dosa is South Indian cuisine.
It can be made for breakfast as also as a meal and with various different ways used as a snack option.
- 3 cup Idli rice
- 3 cup Sona Masori Rice
- 1 1/4 cup Urad Dal or Black lentil Dal
- 1/4 cup Channa Dal
- 2 tablespoon methi seeds
For making :
The batter can be prepared in advance and used when needed for a couple of days. You can make different things.
Step by Step Instructions
Take 3 cups of Idli rice and 1 1/2 cup of plain rice (I use Sona Mosori) rice, Methi seeds 1 tablespoon and wash it nicely and soak it in 7 cups of water. Take 1 1/4 cup of Urad dal, 1/4 cup of Channa dal wash nicely, and soak it in 3 cups of water. You can soak overnight or soak for 6-8 H in the day time.
Keep it soaked overnight. If unable to grind in the morning due to some reason do change the water. Grind Rice and lentil separately. Then mix them and keep for 6-8 H for fermentation. in a warm place.
Once it is done fermenting. you can make the dosa or Keep it in the fridge and later use.
Always remove the amount you want to use in a different container and add salt to taste if you want to add if you don’t want it is ok. If it’s too thick you can add little water to it to keep it.
Make sure the griddle is greased with oil. Put the flame on medium, when putting the batter on the griddle make it slow once done increase heat. Serve hot Sambar, any Chutney (tomato/coconut/peanut), and potato fried. or with anyone you have.