Set Dosa Recipe | Breakfast Recipes | Soft Dosa Recipe | Tiffin Recipes | Sponge Dosa

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and more digestible.

coconut

🥗Healthier: almond flour

💰Cheaper: desiccated coconut

Almond flour adds flavor without the fat.

yogurt

🥗Healthier: buttermilk

💰Cheaper: milk + vinegar

Buttermilk adds tanginess with fewer calories.

fenugreek seeds

🥗Healthier: spinach

💰Cheaper: mustard seeds

Spinach adds nutrients without altering flavor much.

Add 1 cup of raw rice to a bowl.

Add 1/4 cup of urad dal and 1 teaspoon of fenugreek seeds to the bowl.

Pour water into the bowl and wash the mixture well about 2 to 3 times.

Pour more water and let the mixture soak for 3 hours.

Take another bowl and add 1/4 cup of flattened rice.

Pour water on the flattened rice and rinse it nicely.

Pour more water and let the flattened rice soak for about half an hour.

After 3 hours, add the soaked mixture of raw rice, urad dal, and fenugreek seeds to a mixer jar.

Add the soaked flattened rice along with some water to the mixer jar.

Grind the soaked ingredients into a smooth batter.

Transfer the mixture to a bowl and add 1 teaspoon of salt, mixing well.

Let the batter ferment overnight for about 8 hours.

After 8 hours, the batter should be frothy; give it a nice mix.

Add 1/2 teaspoon of turmeric powder and mix it into the batter.

Heat a dosa pan and pour a ladleful of dosa batter onto it, spreading it evenly.

Ensure the dosa is thick for a soft and spongy texture.

Pour a little ghee or oil around the dosa.

Cover the pan and cook for about 30 to 40 seconds.

Flip the dosa to the other side and lower the flame after 20 seconds.

Take the dosa out of the pan slowly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens