Perfect Dosa Recipe | Dosa Tawa Seasoning Tips, Dosa Atta | घर पर बनाइये परफेक्ट दोसा | Sanjyot Keer

urad dal

🥗Healthier: chickpea flour

💰Cheaper: split peas

Chickpea flour is lower in calories and provides a different flavor.

coconut

🥗Healthier: almond milk

💰Cheaper: dried coconut

Almond milk offers a nutty flavor with fewer calories.

sambar powder

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can provide a similar flavor profile.

fenugreek seeds

🥗Healthier: spinach

💰Cheaper: leafy greens

Spinach can add nutrition and color without the bitterness.

Add 1.5 cups of Moti rice and 1/2 cup of Parboiled rice to a bowl.

Add 1/2 cup of Gota urad dal to the bowl.

Wash the rice and dal thoroughly with 2-3 cups of water until the water runs clear.

Add a lot of water to the washed rice and dal, along with 1 teaspoon of fenugreek seeds and 2 tablespoons of poha.

Cover the bowl with a lid and let it soak for 4-5 hours.

After soaking, discard the water and grind the soaked rice and dal in a mixer grinder with 1 cup of chilled water, using the pulse mode to avoid overheating.

Transfer the ground batter to a large vessel and add 1/2 tablespoon of salt and 1/2 tablespoon of sugar, mixing well for 1-2 minutes.

Cover the batter and let it ferment in a warm place for 8-10 hours until it doubles in size and forms a net-like structure.

After fermentation, mix the batter well and check the consistency, adding 3-4 spoons of water if it is too thick to achieve a flowing consistency.

For a quick dosa batter, add 1/2 cup of fine semolina, 1/2 cup of rice flour, 1 teaspoon of powdered sugar, 1 teaspoon of salt, 1 cup of curd, and 2 tablespoons of water to a mixer grinder and grind until fine.

Transfer the instant batter to a large bowl and add a pinch of baking soda, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens