Indian dosa recipe | How to make a batter | South Indian

Indian dosa recipe | How to make a batter | South Indian

A dosa is a rice hotcake, starting from South India, produced using a mature hitter. It is to some degree like a crepe in appearance. Indian dosa recipe fundamental fixings are rice and dark gram ground together in a fine, smooth batter with a scramble of salt.

#Indian dosa recipe

Indian dosa recipe is produced using doused and depleted rice, fenugreek seeds, and urad dal, otherwise called dark lentils. Handled in a food processor and joined with water, the blend makes a slim hitter that matures until delightful.

The batter is spread out on a hot pan and cooked like a crepe until fresh and delightful. The people I know love the fresh masala dosa that they find at eateries.

On the off chance that you do as well, at that point here are a portion of my tips to make them impeccably at home!

Cast-iron dish:
  • I feel compelled to pressure this as much as possible! Truly folks, on the off chance that you need to make decent fresh dosa, utilize a cast-iron dish.
  • I realize individuals flee from cast iron since it needs a little upkeep, yet once you get a hang of it, you won’t return to some other prospect dosa.
  • It is not necessarily the case that you can’t make fresh dosa on a non-stick container. With this formula, the dosa will be fresh even on a non-stick.
  • However, for that ideal looking dosa, you need in any event, warming and cast iron is the best approach!
  • I utilize one cast-iron dish only for making dosas. You would require a 10-inch dish, at any rate, to make great estimated dosa, anyway I utilize this 14-inch cast-iron search for gold.
  • Include chana dal, toor dal to the hitter: presently expansion of these dals makes your dosa extra firm.
  • I don’t include these in my “idli-dosa hitter” yet when I am making a player only for fresh dosa, at that point I try to include these.


  • 1-1/2 cups in length grain rice
  • 1/2 cup urad dal (cleaned dark lentil or white lentil)
  • 3 quarts water
  • Salt
  • 1 medium onion, hacked
  • 2 green chilies, hacked
  • 1 Tbsp ghee (explained spread) or ordinary margarine
  • 1/2 tsp. dark mustard seeds
  • 1/2 tsp. chana dal (split dark chickpeas)
  • 1 twig curry leaves
  • 1/2 tsp. turmeric powder
  • 2 huge potatoes, bubbled
  • 8 oz. coconut, cilantro and tomato chutney (discretionary)
  • 16 oz. sambar (vegetable lentil stew, discretionary)

Indian dosa recipe step by step

  1. Get ready Dosa Batter: Soak rice and urad dal in independent dishes for 4-6 hours. Strain.
  2. Procedure rice and urad dal blend in a business processor or food processor.
  3. While granulating, include water a cup at once until it arrives at the consistency of the hotcake batter.
  4. Salt to taste.
  5. Spread blend and let sit for the time being. Try not to refrigerate; it needs to mature.
  6. Get ready Masala Dosa Filling: Add oil or ghee to a skillet.
  7. Include mustard seeds and chana dal.
  8. Shake blend over the fire until brilliant earthy colored.
  9. Include curry leaves (entire leaf), green chiles, and onions.
  10. Sprinkle turmeric powder and salt (for taste). Mix.
  11. Separate bubbled potato into little lumps and add them to your blend. Include water and mix.
  12. Get ready Masala Dosa: Pour refrigerated dosa blend into a little bowl with a level base.
  13. Empty hitter into a lubed skillet.
  14. Promptly, beginning from the inside, start framing a round shape with the hitter utilizing the level bottomed dish.
  15. Brush on ghee (or normal margarine) to fricasseeing dosa.
  16. Spot filling close to the focal point of the dosa.
  17. Daintily lift the edges of the dosa.
  18. Start moving from the edge of the dosa as you would a wrap.
  19. Expel dosa from hot top or skillet.
  20. Masala Dosa is commonly presented with coconut, cilantro and tomato chutney just as sambar (vegetable lentil stew)

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