Dosa recipe/plain dosa recipe/ how to make dosa batter:

DOSA OR DOSAI is a famous south Indian delicacy that is also hugely popular in rest of the country. DOSA is a thin and crispy crepe made from rice and urad dal and served with coconut or peanut chutney and sambar.

A properly made crisp and savory dosa is wonderfully delicious and simple to make at home. This south Indian delicacy is not only delicious but it is also very healthy. Urad dal contains protein and calcium so use of dal makes the recipe healthy.

However, it is a popular breakfast recipe, but it can be eaten at any time of the day. It is also a perfect brunch option. There are many types of dosa, e.g. Mysore dosa, masala dosa, set dosa, ragi dosa, wheat flour dosa, rava dosa, paper dosa etc. Here, I have shared the recipe of making a simple plain dosa, which has made with rice, urad dal as main ingredients.

For proper crispy and thin dosa, well- prepared dosa batter is a key to its taste and texture and its preparation is very easy. First, soak rice and urad dal (I have taken 2 tbsp of chana dal and 1 tsp of fenugreek or methi seeds with rice and urad dal, which is optional) and grind them to a smooth batter. Allow the rice and dal mixture to ferment for 7 to 8 hour or for overnight.

However, once the batter is ready, it can be refrigerated and kept for several days, even a week. This dosa batter also can be used for making of other versions of dosa and other south Indian food like uttapam and paniyaram.

Ingredients for making dosa:

1. Urad dal – 1 cup

2. Rice – 2 ½ cup

3. Chana dal – 2 tbsp

4. Fenugreek seeds or methi seeds – 1 tsp

5. Salt

6. Oil

Preparations for making dosa:

1. Wash rice, urad dal, chana dal and fenugreek methi seeds and soak them in fresh water for 5 to 6 hours.

2. After 5 hours drain the water and grind all ingredients by using a blending jar.

3. Transfer the mixture into a big pot.

4. Mix well all the ingredients and cover it. Keep it in a warm place to ferment for 7 to 8 hours or over night.

5. After 7 or 8 hours or next day morning,you would see it has become light and soft. gently stir the batter.

6. Add salt and water as required. Make the batter of a pouring consistency.

How to make dosa:

1. Grease a dosa pan or tawa with few drops of oil.

2. Heat the oil until it hot enough.

3. Pour a ladle full of dosa batter on center of the tawa and spread it evenly in a circular shape to get a dosa.

4. Drizzle oil around the edges of the dosa.

5. Let it cook on medium flame until it become golden.

6. Flip the dosa and let the other side cook.

7. Flip back and fold the dosa.

8. Transfer to a plate and serve hot with chutney and sambar.

9. Make all dosa one by one in same process.

RAVA DOSA RECIPE

Rava dosa is a very popular variant of south Indian dosa. It is an easy, delicious and crisp dosa made with semolina or suji or rava, rice flour and all purpose flour(maida). Rava dosa is very easy to make with very less amount of time and the best part is that no grinding and fermentation is required for it. So this recipe is instant and handy.

Rava dosa is very crispy and looks like a net. It is a low calorie recipe, so it is considered as a healthy breakfast option. With sambhar and chutney it is served as a complete breakfast. It can be served in dinner and lunch also.

INGREDIENTS:

1. Rava or suji -1cup

2. Rice flour-1cup

3. Maida or all pourpose flour-1/2 cup

4. Curd-1/2 cup

5. Salt

6. Onion(chopped)-1

7. Green chili(chopped)-3to4

8. Ginger(grated)-1 tbsp

9. Cumin seeds-1/2tsp

10.Curry patta(chopped)-2tsp

11.Coriander leaves(chopped)-1tbsp

12.Oil

METHODS FOR PREPARING RAVA DOSA

STEP-1: Make a thin batter by mixing suji or rava, rice flour and maida with curd, salt and water.Make sure that there are no lumps in it. Keep the batter aside and let it rest for 30 minutes.

STEP-2: Add chopped onion, grated ginger, chopped chili, cumin seeds, chopped curry leaves and chopped coriander leaves and mix well. The batter should be very thin watery consistency.so adjust the consistency of batter by adding water as required.

STEP-3: Take a flat non-stick tawa (griddle) and heat the tawa well. Ensure that the tawa has become hot otherwise the dosa will stick to the tawa. Spread some oil on the hot tawa.

STEP-4: Sprinkle some water on the hot tawa to reduce the temperature of the tawa and pour the spoon full of batter on it. Spread the batter on the tawa and let it cook till the dosa become brown from one side.

STEP-5: Pour 1tsp oil on the dosa and flip it. Let the dosa become brown from other side also.

STEP-6: Fold the dosa and serve hot with sambhar and any chutney. Repeat the steps (from step-3 to step-5) to make other dosas. Do not grease the tawa all the time to make dosa; it requires only for once when we start making dosa.

SOME TIPS FOR MAKING PERFECT RAVA DOSA:

1. For rava dosa we should use fine variety of rava.

2. Before making dosa, give 30 minutes soaking time to the batter.

3. For making rava dosa the batter should be very thin watery consistency.

4. While making dosa the tawa has to be hot.

5. Every time before pouring on batter; sprinkle some water on the tawa so that the temperature of the tawa will be suitable for pouring the batter.

6. Sprinkle the batter by using a big spoon or a ladle on the tawa while making dosa; so that it will give a netted effect to the dosa.

7. As the flours and rava settle down at the bottom of the batter, we should mix it well every time before pouring the batter on the tawa.

8. While making the dosa if the batter looks thick then we can add some more water in it.