Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Dosa

Traditional 66. Dosa recipe

🧺 Ingredients

• 1 cup urad dal, soaked
• 1/2 cup chana dal, soaked
• 3 cups parboiled rice, soaked
• 1/2 tsp salt
• 1/4 tsp fenugreek seeds
• Oil for cooking

👩‍🍳 How to make Dosa

1. Ferment batter (4-8 hours, room temperature): Grind urad dal to smooth, airy batter (5 minutes). Grind rice to smooth paste. Mix together, add salt, fenugreek. Keep in warm place. Visual: batter rises, becomes bubbly.
2. Heat tawa (2 mins, high heat): Heat tawa/griddle until very hot. Test with water drop—should sizzle and bounce.
3. Spread batter (2 mins, high heat): Pour 1/4 cup batter, spread thin in circular motion with back of ladle from center outward. Visual: lacy, transparent crepe forming.
4. Crisp bottom (1 min, high heat): Let bottom turn light golden and crispy. Visual: edges lift.
5. Add oil (1 min, high heat): Drizzle oil around edges and center, fry 30 seconds. Visual: oil sizzles, crepe becomes golden and crispy.
6. Flip (30 secs, high heat): Flip dosa, cook 30 seconds. Visual: both sides golden, crispy.
7. Fold and serve (1 min, high heat): Fold dosa in half or roll. Transfer to plate immediately.

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