Dosa
Dosa is a traditional South Indian dish. It's a fermented crepe made from rice batter and black lentils. It's a staple dish in South Indian states, Sri Lanka, and is popular in other parts of India as well.
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Ingredients - Serves 4
- Oil - For cooking dosas
- Water - As required
- Salt - 1 teaspoon
- Fenugreek seeds - 1/2 teaspoon
- Urad dal (black lentils) - 1/2 cup
- Rice - 1 cup
Let's Get Started
- Soak the rice, urad dal and fenugreek seeds in water for 5-6 hours.
- Drain the water and grind the mixture to make a smooth batter.
- Add salt to the batter and leave it in a warm place for 8-10 hours or overnight to ferment.
- Heat a non-stick pan and lightly grease it with oil.
- Pour a ladleful of the batter on the pan and spread it in a circular motion to make a thin crepe.
- Drizzle a little oil around the edges and cook the dosa on medium heat until it becomes golden brown from the bottom.
- Flip the dosa and cook for another minute.
- Fold the dosa and serve hot with chutney and sambar.
Dietary Info
- Dish Type: Main Course
- Prep Time: 720 minutes
- Cook Time: 30 minutes
- Calories: 168
- Fat: 6.7g
- Carbs: 28g
- Protein: 3.9g
- Sodium: 408mg
- Sugar: 0.8g
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