Dosa

Dosa is a fermented pancake made from rice and black lentil batter. It is a traditional breakfast item in South India. It is generally eaten along with chutney and sambar.

My family loves dosas and generally we have it at least once a week for breakfast. It is simple and quick to make. The batter has to made using the recipe outlined in my idli recipe.

dosa_chutney_2_compr

Ingredients

  • 2 cups Idli batter
  • salt if needed
  • oil

Method

Take the idli batter and add a little bit water to loosen it. Do not dilute the batter, but add just enough to make it easy to spread on a pan.

Spread a bit of oil on a non stick pan using a bit of clean cloth. Put a ladleful of batter onto the pan.

dosa_step1_compr

Spread it in a circular fashion using the ladle pressing down the ladle gently. This is key, otherwise the batter will come off onto the ladle.

dosa_step2_compr

 

 

dosa_step3_compr

 

This step generally takes practice before you get perfect dosas.

Once the dosa starts browning underneath, flip it over.

dosa_step4_compr_1

 

dosa_step5_compr

Once both sides are cooked, take off heat. Let the pan cool a bit before putting the next dosa’s batter so that it will be easier to spread.

Serve hot with chutney and sambar. Enjoy!

dosa_final_compr

 

 

dosa_final_side_compr

[amd-zlrecipe-recipe:11]

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