Dosai is a popular South Indian breakfast dish that is enjoyed not only in India but also around the world. Made from a batter of parboiled rice and dhal, dosai is a crispy and savory pancake that is delicious on its own or paired with flavorful accompaniments like chutney and sambar. Whether enjoyed for breakfast, lunch, or dinner, dosai is a versatile dish that is sure to satisfy your taste buds.
Dosai
Course: BreakfastCuisine: Indian, TamilDifficulty: Medium
Servings
10
servingsPrep time
8
hoursCooking time
20
minutesThe classic breakfast dish made with parboiled rice and dhal. It is served with Chutney and Sambar
Ingredients
Parboiled Rice – 3 cups
Raw Rice – 1 cup
Urad Dhal – 1 cup
Fenugreek – 1/2 teaspoon
Salt – 2 teaspoon
Directions
- Soak both the rice and dhal separately in water for about 6 to 8 hours. Wash and grind rice, dhal and fenugreek seeds separately to a fine paste. Mix together with salt and make a thick batter. Leave it for at least 8 hours to ferment.
- Heat tawa. Wipe it with oil. Mix the batter and add little water and make it slightly thinner than the idli batter. Pour one big ladle of batter in the tawa and spread it. Pour a teaspoon of oil around the corners of the dosa. After it cooked one side, flip it over and cook other side also.
- Serve with Chutney and Sambar
HI,
CAN YOU PLEASE POST RECIPE FOR KAL DOSAI?
RAJI.
Hi Raji,
Kal Dosai is prepared with different proportion of rice and dhal. However, you can use the same batter for plain dosai. But make the dosai in small thick rounds.
simply superb breakfast recipes. I have not yet visited other recipe sites. I am from Mumbai.
Please let me know how make get good fluffy dosas that i get down south. the dosas have little holes in it and tastes awesome. is there a quality of rice to be used that we are missing or the method of making. please enlighten me.
Thanks
raghu
Idli/dosa – ratio for rice and uradh dhal 4:1. But some variety of rice require more urad dhal. You have to buy Idli rice or parboiled rice. First try with a cup of rice and 1/4 cup of urad dhal. Add few fenugreek seeds along with urad dhal. Sock it for 6 to 8 hours and grind it to a very soft paste. Add 1/2 teaspoon salt and mix it well with your hand. If necessary add little water and make it to a flowing consistency. Keep it covered and allow to ferment for 8 to 10 hours. Then make dosa. If you want soft thick dosa, then just pour a big laddle of batter and slightly spread it and cook. If you want thin cripsy dosa, then spread it big and thin. If you do not get desired dosa, then try to change the rice or increase dhal quantity.
Hi Kamla
I love the meticulous way of postings by you with pictures and what is more adorable is you personally answer the queries posted by the viewers, as in most cases, after the initial zeal, the shine is lost and all the queries goes unanswered. I too love to cook and enjoy reading recipes. Kudos to you as food blogs require lots of effort
Thank you Mala for writing. I try to answer all the queries from the viewers. I do not know how I left your queries unanswered. Anyway thank you for bringing this to my notice.
Could you please tell me the proportion of urad dal to rawa to make dosha, if I want to omit using rice in making dosha.
Thank you