Oct 13, 2012

How to prepare Dosa?

How to make dosa?

Useful recipe links 

 Here's the recipe of Masala dosa

Here's the recipe of Karnataka style  Potato masala for masala dosa (aloogadde palya).

Here's the recipe of Kara dosa (Kara dosa - spicy potato - onion - beetroot - tomato filling).

Basic Recipe for Dosa batter:

Please select recipe 1st or 2nd or 3rd for basic dosa preparation. Please use Indian standard measuring cup of 200 ml / 8 oz capacity or use (any homestyle measuring cup like tea cup) same measuring cup to measure rice and urad dal.
For the  dosa batter (1st recipe):

1 cup / 200 ml urad dal (Indian standard measuring cup of 200 ml / 8 oz capacity)

3 cups  / 600 ml raw rice / slky raw rice / ponni rice ( pachari )

1 tablespoon cooled and cooked rice (adding cooked rice will make the dosa crispy and golden color)

1 teaspoon fenugreek seeds (methi seeds / uluva)

Salt to taste ( approximately  1 teaspoon )

Water for grinding

Ghee / oil for frying

For  the Dosa Batter (2nd recipe):

1 cup / 200 ml  urad dal (Indian standard measuring cup of 200 ml / 8 oz capacity

1 cup / 200 ml idli rice (puzhukkalari or special rice for the preparation of idli available at leading stores)

2  cup / 400 ml  raw rice (pachari) / ponni rice

2 tablespoon cooked rice (leftover cooked rice, and also cooled)

Salt to taste ( approximately  1 teaspoon )

Water for grinding

Ghee / oil for frying

For the  Dosa Batter (3rd recipe):

1 cup / 200 ml urad dal

2 cups  / 400 ml  boiled rice / ukkada chawal / puzhukkalari / idli rice

1 cup / 200 ml raw rice (pachari)

1 tablespoon cooked rice

Salt to taste ( approximately 1 teaspoon )

Ghee / oil for frying

Water for grinding

For Dosa Batter:

Wash and soak urad dal (and fenugreek seeds, if using) and rice (boiled rice raw rice together) separately for 6  hours or overnight. Drain out water.

Grind the urad dal and cooked rice to a very fine paste  in a mixer or grinder. Add little water while grinding (just to cover urad dal).  Remove and keep aside in a big vessel.

Then grind rice with little water. Transfer into a big vessel or container and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 6 - 8 hours / overnight. Quantity will be double.

Preparation of dosa:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations (5 -6 rotations) using the base of the ladle, starting from the centre and progressing outwards.

 Let the dosa color, and sprinkle a few drops of ghee. Turn other side and cook till golden color if you required (Or make small dosas like thattu dosa. Then no need to make circles. 2 circular rotations will do. See the photo below).

When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney & sambar. Other accompaniments - Medu vada and Filter coffee.


subhashini said...

yummy Dosa with great tips.

indiwriter said...

Niya, a very informative blog! I esp like the veggie food out here. Am going to try the sev.

Here's another recipe for Dosa!

A suggestion: Would be happy if you removed the character verification thing from commenting. It's painful to get the characters right, and you don't really need it since you also have comment moderation enabled.

Niya prakash said...

Hi Indiwriter, Thanks for comment :) As per your suggestion, removed the character verification.