Mangu

dosa

Next Dish: Stocafi

Dosa is a traditional South Indian dish often served for breakfast or lunch. It is a type of pancake made from a fermented batter primarily consisting of lentils and rice. The dish is typically served with a variety of accompaniments such as sambar (a lentil soup) and chutneys. Its taste and texture, crisp and light, can be varied to be either mildly spiced or plain.

salt

water

oil

parboiled rice

urad dal

fenugreek seeds

Recipe

Ingredients:

  • 1 cup of urad dal (split black lentils)

  • 2 cups of parboiled rice

  • 1/2 teaspoon of fenugreek seeds

  • Salt to taste

  • Water as required

  • Oil for cooking


Instructions:

  1. Soak the urad dal and fenugreek seeds in enough water for at least 4 hours.

  2. In a separate bowl, soak the rice in water for at least 4 hours.

  3. Drain the water from the dal and rice. Grind them separately, adding water as needed to make a smooth batter.

  4. Combine the ground dal, rice, salt in a large bowl and mix well.

  5. Cover the bowl and let it ferment at room temperature for 8 to 10 hours.

  6. After the fermentation, the batter should have become fluffy. Mix it gently.

  7. Heat a non-stick pan or a traditional dosa griddle. Sprinkle a little water on it and wipe it off gently using a cloth.

  8. Pour a ladleful of the batter on the pan and spread it in a circular motion to make a thin dosa.

  9. Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns light brown and crisp.

  10. Fold the dosa and serve immediately with sambhar and coconut chutney. Repeat with the remaining batter to make more dosas.