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    South Indian Dosa

    Uploaded by

    Savan Qilahs
    This document provides a recipe for dosa, Indian rice pancakes made from a fermented batter. The ingredients are rice, lentils, and optional fenugreek seeds. To make the dosa, the ingredients are soaked overnight then ground to a smooth paste and allowed to ferment for 24 hours. Small pancakes are cooked in oil on a skillet and served with fillings like potato masala. Dosa are gluten-free, vegan, and high in carbs but low in fat and protein.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    South Indian Dosa

    Uploaded by

    Savan Qilahs
    43 views3 pages
    This document provides a recipe for dosa, Indian rice pancakes made from a fermented batter. The ingredients are rice, lentils, and optional fenugreek seeds. To make the dosa, the ingredients are soaked overnight then ground to a smooth paste and allowed to ferment for 24 hours. Small pancakes are cooked in oil on a skillet and served with fillings like potato masala. Dosa are gluten-free, vegan, and high in carbs but low in fat and protein.

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    South indian dosa

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    This document provides a recipe for dosa, Indian rice pancakes made from a fermented batter. The ingredients are rice, lentils, and optional fenugreek seeds. To make the dosa, the ingredients are soaked overnight then ground to a smooth paste and allowed to ferment for 24 hours. Small pancakes are cooked in oil on a skillet and served with fillings like potato masala. Dosa are gluten-free, vegan, and high in carbs but low in fat and protein.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    43 views3 pages

    South Indian Dosa

    Uploaded by

    Savan Qilahs
    This document provides a recipe for dosa, Indian rice pancakes made from a fermented batter. The ingredients are rice, lentils, and optional fenugreek seeds. To make the dosa, the ingredients are soaked overnight then ground to a smooth paste and allowed to ferment for 24 hours. Small pancakes are cooked in oil on a skillet and served with fillings like potato masala. Dosa are gluten-free, vegan, and high in carbs but low in fat and protein.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Dosa

    By 

     Monica Sawhney Haldar

    A star rating of 4.2 out of 5.5 ratingsRate


    2 comments
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     Preparation and cooking time
    o Prep:10 mins
    o Cook:10 mins
    o plus overnight soaking and fermenting

     Easy

     Makes 8-10

    Make your own dosa – Indian rice pancakes made from fermented batter. They take a little
    effort, but are delicious served with aloo masala and other fillings

     Dairy-free
     Egg-free
     Gluten-free
     Healthy
     Vegan

    Nutrition: Per serving (10)


    Nutrient Unit

    kcal 94

    fat 2g

    saturates 0.2g

    carbs 16g

    sugars 0.2g

    fibre 1g

    protein 3g

    salt 0.01g
    Ingredients
     50g split urad lentils, washed
     1 tbsp channa dal /bengal gram
     190g basmati rice
     1 tbsp fenugreek seeds (optional)
     vegetable oil, for frying

    Method

     STEP 1

    Wash all the ingredients, except for the oil, three or four times, then drain.
    Leave to soak in cold water in a bowl overnight.

     STEP 2

    Drain the water from the ingredients, but keep it and set aside. Transfer the
    soaked ingredients to a food processor and grind to make a smooth paste.
    Make sure the batter doesn't look grainy – you can use a little of the soaking
    water if you need to. It should be like a thick, smooth pancake batter and
    should coat the back of a spoon. Empty into a large bowl and cover. Keep it
    in a warm place overnight to allow the batter to ferment (see tip, below). It
    will have doubled in quantity and look bubbly. If you're not using the batter
    straight away, chill for later. It will keep for up to five days.

     STEP 3

    Very gently stir the batter. It will have thickened in consistency, so you can
    add a little water to give it a thick but pourable consistency.

     STEP 4

    Heat a non-stick frying pan on a low to medium heat for 5 mins. Drizzle over
    a few drops of oil, then wipe the pan with kitchen paper to get rid of any
    excess oil.

     STEP 5

    Sprinkle a handful of water on the hot pan to cool it, then dry with some
    kitchen paper. Pour one ladle of the dosa batter in the middle of the pan.
    Using the bottom of the ladle, quickly move it in a circular motion, allowing
    the batter to spread outwards from the middle towards the edge of the pan, to
    form a round, thin pancake.

     STEP 6
    Drizzle a few drops of oil all over the dosa and increase the temperature to a
    high heat. When it turns slightly golden and the edges begin to lift, add any
    stuffing (like dosa masala potato stuffing) to the middle. Continue to cook
    until the underside looks completely golden and crisp. Use a flat spatula to
    loosen the edges, then roll over the potato stuffing and lift onto a plate.

     STEP 7

    Before you make the next dosa, decrease the temperature of the pan back to a
    medium heat and repeat the above steps.

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