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South Indian Dosa

vahrehvahchef's picture
Indian crepe with potato stuffing. You can learn how to make Dosa plane, Masala Dosa, Paper Dosa, Uttapam or Uththaappam; all in this single video.
Ingredients
  Bengal gram 1 Cup (16 tbs)
  Fenugreek seeds 1 Teaspoon
  Poha 1⁄4 Cup (4 tbs)
  Rice 2 Cup (32 tbs)
  Sabudana 1 Tablespoon
  Sooji 1 Cup (16 tbs) (Fine)
  Udad dal 1 Cup (16 tbs)
Directions

GETTING READY
1. Soak urad dal, bengal gram dal, rice, fenugreek seeds and sabudana overnight.
2. Grind the above mixture the next day.
3. Add Poha while grinding.
4. Add sooji to the ground paste and mix well
5. Let it ferment for about 6-8 hrs (preferably at room temperature).
6. Prepare dosa on a non stick pan. Pour a little oil and grease the pan well.
7. Right temperature of the non-stick pan can be determined by instantaneously evaporation of sprinkled water.
8. Add ladleful of the dosa batter and spread it until it creates a thin film.
9. Once it's well fried, roll the dosa from both sides.
SERVING
10. Serve as and when they are made with peanut chutney.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South Indian
Course: 
Breakfast
Taste: 
Savory
Feel: 
Crispy
Method: 
Pan Grilling
Dish: 
Crepe
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday
Preparation Time: 
7 Minutes
Cook Time: 
10 Minutes
Ready In: 
17 Minutes
Servings: 
8
How many of you tried multiple times to reproduce this paper thin Indian breakfast item, known as Dosa? For all those Indian food addicts, here is the best video. Watch and try at your own kitchen, as this requires some practice to learn the skill. A friendly tip is to start with the uttapam and gradually learn the art of preparing paper-thin dosa.

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35 Comments

Snigdha's picture
This is an excellent video about making different kinds of Dosas. Well..am still learning to make the perfect dosa. Also its the first time I have heard about using Channa Dal and Methi seeds in the batter. I only use Rice, Urad Dal and a little Poha (Atukulu) for a crispier texture. About Channa Dal, I have a question..Do we need to use the hard channa dal (senaga pappu) or the roasted channa dal (putnalu)? Also, it looks like using a small bowl with a flat bottom is easier to spread the dosa, because I use a large spoon with a rounded bottom to spread the batter; And thanks for your tip about running the spatula on the dosa to remove the extra batter, I should try doing it the next time around. Thanks for sharing the video. It was very helpful.
Aditi's picture
It looks so easy onscreen! will have to try it a few times over to get it right though. Question... i noticed that the oil for frying is used only once the batter is spread out on the pan..so..no preheating oil in the pan for this?? guess only super non-stick pans are allowed! also.. was kinda waiting for a good coconut chutney recipe.
minaxi's picture
excellent video
fsbobat's picture
very easy way ,I liked it
Chefmdg's picture
That was really a Fantastic video. Thank you.
rumya's picture
I loved it. I am going to follow this. I always enjoy your cooking technique. Please post more items. Thank you. Rumya
rumya's picture
Can you give me fool proof tips to ferment dosa batter in the winter time in USA? I try to put batter in the oven (while oven lights on,etc). But this method batter smell funny and dosa does not taste good at all.If anybody could give me tips I would appreciate it. Thanks in advance.
amiablepsyche's picture
amazing video. thanks fr all the tips
Palitha Perera's picture
Dear Chef, Your cooking recipes are excellent.We enjoying your recipes allways. thanking you, Looking forward more delicious recipes. palitha Perera & Family SriLanka.
Palitha Perera's picture
Dear Chef, Your cooking recipes are excellent.We enjoying your recipes allways. thanking you, Looking forward more delicious recipes. palitha Perera & Family SriLanka.
sarikasara's picture
Can you give me fool proof tips to ferment dosa batter in the winter time in USA. Thanks sarika
Anonymous's picture
I put my batter in the pre heated oven. pre heat oven for 200 F. and turn off oven and put your batter in oven with oven light on for over night or 8-10 hour.This is work for me hope it is work for you too.
shah's picture
add a pinch or 2 of soda bi carbonate and keep it for a few hours
shah's picture
add a pinch or 2 of soda bi carbonate and keep it for a few hours
shah's picture
add a pinch or 2 of soda bi carbonate and keep it for a few hours
shah's picture
add a pinch or 2 of soda bi carbonate and keep it for a few hours
shah's picture
add a pinch or 2 of soda bi carbonate and keep it for a few hours
shah's picture
add a pinch or 2 of soda bi carbonate and keep it for a few hours
shah's picture
add a pinch or 2 of soda bi carbonate and keep it for a few hours
shah's picture
add a pinch or 2 of soda bi carbonate and keep it for a few hours
kumari's picture
We are very much thankful Sanjay Thumma, Ur videos are all marvelous.Specially the varieties of dosa making & rava dosa.We have enjoyed the most.I think now on I need not feel guilty of making dosas.God blez U for allowing us to access ur recipe videos.We have seen ur wedding snaps.Congrates.convey my enquiries to mrs sanjay. Iam not able to send you the video but try this way of making pesarattu,to get cryspee N thinner. Ingredients whole moong :150gm Methi seeds:1/2 tsp Raw rice:a handful folded tuardal/tuaram parpu:1 tbsp soak over night and grind in the morning to slightly grainy(not much) add salt. after spreading just top it with finely chopped onions,gr.chilly,ginger,jeera.Like ur dosa no need to turn the otherside to cook. We are residents of hyderabad.I would like to know about the way tamilians make tasty,cryspee adai.Can you please help me with best compliments rajkumari& her husband
Saira Banu's picture
Thankzzz sanj i really like ur way of cooking. u cook in such a easy way but wen v try in r kitchen result b very differnt...
moumita's picture
amazing ,luv it
simply.food's picture
What is the pan you are using and where can we get it??
simply.food's picture
What is the pan you are using and where can we purchase it??
shah's picture
Dude y put a lot of oil and to make the dosa crispier add a teaspoon of rice powder to the dough before spreading on the tava
Anonymous's picture
nice
Bibin Antony's picture
WOWWWWWWWWWWWWW!!!!!!!!!!!!!!
chin's picture
hi sanjay ...what is the pan u are using can i know where can i get it plz
Anonymous's picture
Hi, can you plz mention the exact amount of water to add while making the batter????
Culinary.Crack.a.Jack's picture
It is not important to add exact amount of water while making the batter, it is important that it does not become too thin. Add only as much water as required to grind the lentils and rice in your grinder. Doesn't matter if your batter is a little thicker than required. After fermenting, you can adjust the consistency by adding more water.
Mitsu's picture
which kind of rice i can use? paraboild rice is right? sanjay please ans. me.thank you
Samina.Tapia's picture
Hi Mitsu, you can most certainly use parboiled rice (idli rice) for dosa. You can also use a mixture of long grain rice and parboiled rice in 4:1 ratio (in this recipe 1 1/4 cup long grain rice and 3/4 cup parboiled rice)
Maya.RG's picture
Hi, may I know what is poha and sabudana in English please?
MEHREEN's picture
i m satisfied with this dosa racipee now i can make dosa easyli thank you