Plain Dosa Recipe for Breakfast
Cuisine: IndianPopular South Indian cuisine, dosa is crispy, golden, and rather mouthful. Made from a basic fermentable batter combining rice and lentils, it is not only delicious but also quite healthy. This basic dosa recipe is flexible, healthful, and beginner-friendly whether you're making it for a light meal or a filling brunch. Let us explore how to create the ideal dosa right at home!
Ingredients
2 cups rice (use parboiled or regular white rice)
½ cup urad dal (split black gram)
2 tablespoons chana dal (optional, for extra crispiness)
1 teaspoon fenugreek seeds (methi seeds)
Water (for soaking and grinding)
Salt (to taste)
Oil or ghee (for cooking the dosa)
Butter (optional, for topping)
Directions
Soak the Ingredients
- Rinse the rice, urad dal, and chana dal thoroughly until the water runs clear.
- In separate bowls, soak the rice and dal (along with fenugreek seeds) in water for at least 6 hours or overnight.
Grind the Batter
- Drain the soaked rice and dals.
- Use a blender or wet grinder to grind the dal and fenugreek seeds first, adding water gradually, until you get a smooth and fluffy consistency.
- Next, grind the rice into a slightly coarse paste, adding water as needed.
- Mix both pastes together in a large bowl and stir well. Add salt to taste.
Ferment the Batter
- Cover the bowl with a lid or clean cloth and let it ferment in a warm spot for 8-12 hours (overnight works best). The batter should rise and become slightly bubbly.
Prepare the Pan
- Heat a flat, non-stick or cast-iron dosa tawa (griddle) over medium heat.
- Grease the surface lightly with oil or ghee using a paper towel.
Spread the Dosa
- Pour a ladleful of batter onto the center of the pan and quickly spread it in a circular motion to form a thin layer.
- Drizzle a few drops of oil or ghee around the edges.
Cook the Dosa
- Cook the dosa on medium-high heat until the edges start to lift and the surface turns golden brown.
- No need to flip! Fold the dosa in half and serve hot.