Things to know about Dosa Recipe
The Indian Traditional Fermented Pancake or Dosa is a South Indian fermented pancake made from a batter consisting of rice or black gram.
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.
Dosa is an anglicized name of the names 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.
- The amount of water added to make the batter depends on the soaking time. If you soak the grams for a longer time, 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 takes for fermentation also depends on the temperature of the region. In cold regions, it will take longer to ferment the batter.
— Specific Atributes of This Recipe:
Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.
Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?