dosa recipe in English
Dosa is a famous South Indian dish. Dosa is made from rice and urad dal. Dosa is the most prominent dish in South India. We can make dosa in a very simple way at home and masala dosa is made from wheat flour dosa with many types of dosa. To make thin and crispy dosa, the dosa batter is well made or important. Before urad dal and rice are separated and grinded in a grinder. Now we will know how the dosa can be made.
Read :- dosa recipe in hindi, Indian dosa recipe
Ingredients for making dosa: –
3/4 cup Italy / Dosa rice
3/4 cup rice
1/2 cup urad washed lentils
1/4 tsp fenugreek
1/2 Tablespoon Chana Dal
Water as needed
salt to taste
Method of preparation of Dosa: –
Take all the ingredients to make the dosa batter. Rice, urad dal, fenugreek are the main ingredients. Chana is added to bring the golden color of dal dosa.
Wash the rice in water two or three times. Soak in two cups of water for two to four hours.
Wash the washed lentils of urad and the gram dal again. Soak them in a cup of water for two to four hours with fenugreek seeds.
Remove the extra water from the urad dal soaked in a small bowl. In the next step, the lentils will be used during grinding. Add urad dal and gram dal and fenugreek to the mixer.
Add water as per need and grind it in the grinder. 1/2 cup urad dal, about 1/2 cup water is required for grinding. The amount of water depends on the quality of urad dal. Therefore, add more or less water as needed.
The ground lentils should not be too thin and should not be too heavy. Now take it out in a pot.
Grind rice in a grinder. Water is poured into less rice than pulses as per need. Add water and grind rice in a grinder. It will not be very soft like urad dal, it will be like a small grain, then take it out in a tap.
Add salt to taste, and cover it with a plate and keep it in the room for 8 to 10 hours to lift the yeast. During the cold season keep the solution in a warm place to lift the yeast.
The amount of solution will increase after lifting the yeast. When you lift from the bud, you will see bubbles in it. Scrolls went round and round. And if the solution looks thick, add a little water and mix it well.
Heat an iron griddle in a medium flame. Sprinkle a few drops of water on the surface of the griddle, if the drops of water dry in a short time, the pan is hot, add 1/2 table spoon of oil to the pan, and spread it evenly with a wet cloth. Dissolve in a spatula. Pour the center on the power of the griddle and make the 7-8 inch round thirst by rolling the spoon round. And spread it thin.
Pour 1 tablespoon of oil around the dhosa, and evenly spread the oil or butter or ghee all around. So that the dosa can become a precipice. When the bottom surface became light golden brown, and the edges started to rise upwards. It will take two minutes for this to happen. Once done, turn it over and let it cook for 2 minutes.
If you are making a thin dosa, there is no need to cook the other side. Take out the dhosha in a plate, and before adding another dosa, wipe the iron pan with a wet cloth. Make all the remaining solution from the same way.
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