How To Make INDIAN DOSA from READYMADE DOSA BATTER FOR BEGINNERS

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being dairy-free.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed pumpkin

Sweet potatoes provide more nutrients.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños offer similar heat with different flavor.

Introduce the video and explain the use of ready-made dosa batter for beginners.

Cook split yellow pigeon peas (tuvar dal) in an Instant Pot for 15 minutes with salt and turmeric powder.

Boil potatoes along with the dal for the filling.

Smoothen out the cooked dal using a wooden tool or a wire whisk.

Heat oil in a pan over medium heat, add black mustard seeds and let them splatter.

Add curry leaves to the oil along with the dal, then dilute with 1-2 cups of water.

Add sambar masala and salt to the dal before it starts boiling, then mix in tamarind concentrate or lemon juice.

Let the dal boil for about 5 minutes, then switch off the stove.

Prepare peanut onion tomato chutney by heating oil in a pan, adding peanuts and frying until crackling.

Add sliced onions, dried red chili, and garlic to the pan, then add tomatoes and a sprinkle of salt.

Cover the pan to soften the tomatoes, then add dried prunes for sweetness.

Let the chutney cool, then blend with 4 tablespoons of water for a thick texture.

Heat oil in a pan, add black mustard seeds, green chili, and curry leaves for tempering the chutney.

Prepare the potato filling by heating oil in a pan, adding black mustard seeds and cumin seeds until they splutter.

Add chana dal and stir until golden brown, then add curry leaves and onions with a sprinkle of salt.

Add turmeric powder, crumble boiled potatoes into the pan, and mix with salt and crushed red chili flakes if desired.

Add a few tablespoons of water to the potato mixture, stir well, and finish with lemon juice for freshness.

Mix the ready-made dosa batter well, adding a few tablespoons of water for a thinner consistency.

Heat a non-stick flat tawa over medium-high heat, checking the temperature with a sprinkle of water.

Add a drop of oil to the pan, wipe it off, and ensure the pan is hot enough.

Pour a ladleful of batter into the center of the pan and spread it in a circular motion without applying pressure.

Add oil around the edges of the dosa and let it fry on medium-low heat.

Check for brown circles on top, and gently loosen the dosa from the edges with a spatula.

Roll the dosa once it is cooked and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary