Dosa is a fermented pancake popular in South India. The crepe is made using rice or black gram.
Things to know about Dosa Recipe
The exact origin of the dish is unknown, but mentions of the pancake are made in ancient Tamil Sangam literature. After the Independence of India, the dish became popular among North Indians as well. The Madras Hotel in Connaught Place in Delhi became one of the first North Indian restaurants to serve the cuisine.
It is an anglicized name for the dish in South India, for example, Dosai in Tamil Nadu and Dose in Karnataka.
Dosas stuffed with veggies can be served as a quick meal and also as a side dish with Sambar, which is a type of lentil curry. Masala Dosa is a famous variant that has a filling of spicy potatoes. Another famous variant is Paper Dosa which is its thin and crisp version.
Crispy Indian Traditional Fermented Pancake from Tamil Nadu. Authentic Recipe of Dosa.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- ½ cup Black Gram
- 2 tbsp Bengal Gram (Split)
- ½ tsp Fenugreek Seeds
- ¾ cup Water For blending the fenugreek seeds, black gram, and Bengal gram
- 1½ cups Rice
- ½ cup Water For blending the rice
- 1 tbsp Poha – Flattened Rice
- ½ cup Water To soak the flattened Rice
- ½ tsp Kitchen Salt – Cooking Salt – Kosher Salt – Rock Salt – Flake Salt – Kashering Salt
- In a bowl, add fenugreek seeds, black gram, and Bengal Gram. Soak it in water for about 4-5 hours.
- In a separate bowl, add rice and soak it for about 4-5 hours.
- Soak flattened rice in water for 30 minutes.
- Drain the water from the bowl with fenugreek seeds that were soaked earlier and add it along with the flattened rice, salt, and water to a blender.
- Transfer the paste to another pot.
- Drain the water from the bowl of soaked rice and add it to the blender along with the water.
- Make a smooth batter, and transfer it to the pot with the gram paste made earlier.
- Cover the pot and set it aside in a warm place for fermentation. This will take up to 12 hours.
- Grease a pan with oil and heat it.
- Stir the batter in a bowl and take a ladle of the Dosa batter and spread it on the griddle.
- Spread the batter evenly starting from the center in a circular motion.
- Increase the heat and add oil.
- Continue to cook until the Dosa turns golden.
- Remove from the griddle and serve.
— Specific Atributes of This Recipe:
Cooking tip for making Dosa
- The amount of water added to make the batter depends on the soaking time. If you soak the grams longer, you will need to add less water.
- The consistency of the batter should not be too thick nor too runny, or the batter won’t ferment.
- The time that it takes for fermentation also depends on the region’s temperature. In cold regions, it will take longer to ferment the batter.
- To check if the batter has fermented well, drop half a spoon of this batter into a bowl of water. A well-fermented batter will float.
- Adding sugar can help to ferment the batter.
- Even if the batter hasn’t doubled or tripled, there should be tiny bubbles in the batter. You can also add baking soda to help ferment the batter.
What to serve with Dosa?
Dosa is typically served with coconut chutney, a sauce made of coconut, or Sambar, a lentil curry.
Variations of Dosa
Masala Dosa is a famous variant that has a filling of spicy potatoes. Another famous variant is Paper Dosa which is its thin and crisp version.
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