South Indian Dosa Recipe Video
Indian crepe with potato stuffing. You can learn how to make Dosa plane, Masala Dosa, Paper Dosa, Uttapam or Uththaappam; all in this single video.
Summary
Preparation Time7 MinCooking Time10 Min
Ready In17 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
Bengal Gram Dal – 1 cup
Fenugreek Seeds – 1 teaspoon
Poha - ¼ cup
Rice – 2 cup
Sabudana – 1 tablespoon
Sooji (fine) – 1 cup
Urad Dal – 1 cup
Directions
GETTING READY
1. Soak urad dal, bengal gram dal, rice, fenugreek seeds and sabudana overnight.
2. Grind the above mixture the next day.
3. Add Poha while grinding.
4. Add sooji to the ground paste and mix well
5. Let it ferment for about 6-8 hrs (preferably at room temperature).
6. Prepare dosa on a non stick pan. Pour a little oil and grease the pan well.
7. Right temperature of the non-stick pan can be determined by instantaneously evaporation of sprinkled water.
8. Add ladleful of the dosa batter and spread it until it creates a thin film.
9. Once it's well fried, roll the dosa from both sides.
SERVING
10. Serve as and when they are made with peanut chutney.
1. Soak urad dal, bengal gram dal, rice, fenugreek seeds and sabudana overnight.
2. Grind the above mixture the next day.
3. Add Poha while grinding.
4. Add sooji to the ground paste and mix well
5. Let it ferment for about 6-8 hrs (preferably at room temperature).
6. Prepare dosa on a non stick pan. Pour a little oil and grease the pan well.
7. Right temperature of the non-stick pan can be determined by instantaneously evaporation of sprinkled water.
8. Add ladleful of the dosa batter and spread it until it creates a thin film.
9. Once it's well fried, roll the dosa from both sides.
SERVING
10. Serve as and when they are made with peanut chutney.
Editors Review
How many of you tried multiple times to reproduce this paper thin Indian breakfast item, known as Dosa? For all those Indian food addicts, here is the best video. Watch and try at your own kitchen, as this requires some practice to learn the skill. A friendly tip is to start with the uttapam and gradually learn the art of preparing paper-thin dosa.Comments
Comments: 35 |
Add a Comment
MEHREEN says :
i m satisfied with this dosa racipee
now i can make dosa easyli
thank you
Posted on: 21 November 2012 - 3:58am
Maya RG says :
Hi, may I know what is poha and sabudana in English please?
Posted on: 19 November 2012 - 5:07am
Mitsu says :
which kind of rice i can use? paraboild rice is right? sanjay please ans. me.thank you
Posted on: 25 June 2012 - 1:36pm
Samina Tapia says :
Hi Mitsu, you can most certainly use parboiled rice (idli rice) for dosa. You can also use a mixture of long grain rice and parboiled rice in 4:1 ratio (in this recipe 1 1/4 cup long grain rice and 3/4 cup parboiled rice)
Posted on: 25 June 2012 - 1:53pm
Culinary Crack . . . says :
It is not important to add exact amount of water while making the batter, it is important that it does not become too thin. Add only as much water as required to grind the lentils and rice in your grinder. Doesn't matter if your batter is a little thicker than required. After fermenting, you can adjust the consistency by adding more water.
Posted on: 23 February 2012 - 5:08am
Anonymous says :
Hi, can you plz mention the exact amount of water to add while making the batter????
Posted on: 16 February 2012 - 2:18pm
chin says :
hi sanjay ...what is the pan u are using can i know where can i get it plz
Posted on: 4 February 2012 - 12:54am
Bibin Antony says :
WOWWWWWWWWWWWWW!!!!!!!!!!!!!!
Posted on: 5 January 2012 - 12:08pm
shah says :
Dude y put a lot of oil and to make the dosa crispier add a teaspoon of rice powder to the dough before spreading on the tava
Posted on: 31 December 2011 - 7:22pm
simply.food says :
What is the pan you are using and where can we purchase it??
Posted on: 17 September 2011 - 2:45pm
simply.food says :
What is the pan you are using and where can we get it??
Posted on: 17 September 2011 - 2:43pm
Saira Banu says :
Thankzzz sanj i really like ur way of cooking. u cook in such a easy way but wen v try in r kitchen result b very differnt...
Posted on: 16 April 2010 - 7:16am
kumari says :
We are very much thankful Sanjay Thumma, Ur videos are all marvelous.Specially the varieties of dosa making & rava dosa.We have enjoyed the most.I think now on I need not feel guilty of making dosas.God blez U for allowing us to access ur recipe videos.We have seen ur wedding snaps.Congrates.convey my enquiries to mrs sanjay.
Iam not able to send you the video but try this way of making pesarattu,to get cryspee N thinner.
Ingredients
whole moong :150gm
Methi seeds:1/2 tsp
Raw rice:a handful folded
tuardal/tuaram parpu:1 tbsp
soak over night and grind in the morning to slightly grainy(not much)
add salt. after spreading just top it with finely chopped onions,gr.chilly,ginger,jeera.Like ur dosa no need to turn the otherside to cook.
We are residents of hyderabad.I would like to know about the way tamilians make tasty,cryspee adai.Can you please help me
with best compliments rajkumari& her husband
Posted on: 7 January 2010 - 12:02am
sarikasara says :
Can you give me fool proof tips to ferment dosa batter in the winter time in USA.
Thanks
sarika
Posted on: 13 November 2009 - 8:31pm
shah says :
add a pinch or 2 of soda bi carbonate and keep it for a few hours
Posted on: 31 December 2011 - 7:26pm
shah says :
add a pinch or 2 of soda bi carbonate and keep it for a few hours
Posted on: 31 December 2011 - 7:25pm
shah says :
add a pinch or 2 of soda bi carbonate and keep it for a few hours
Posted on: 31 December 2011 - 7:25pm
shah says :
add a pinch or 2 of soda bi carbonate and keep it for a few hours
Posted on: 31 December 2011 - 7:25pm
shah says :
add a pinch or 2 of soda bi carbonate and keep it for a few hours
Posted on: 31 December 2011 - 7:25pm
shah says :
add a pinch or 2 of soda bi carbonate and keep it for a few hours
Posted on: 31 December 2011 - 7:25pm
shah says :
add a pinch or 2 of soda bi carbonate and keep it for a few hours
Posted on: 31 December 2011 - 7:25pm
shah says :
add a pinch or 2 of soda bi carbonate and keep it for a few hours
Posted on: 31 December 2011 - 7:24pm
Palitha Perera says :
Dear Chef,
Your cooking recipes are excellent.We enjoying your recipes allways.
thanking you,
Looking forward more delicious recipes.
palitha Perera & Family
SriLanka.
Posted on: 15 July 2009 - 7:34am
Palitha Perera says :
Dear Chef,
Your cooking recipes are excellent.We enjoying your recipes allways.
thanking you,
Looking forward more delicious recipes.
palitha Perera & Family
SriLanka.
Posted on: 15 July 2009 - 7:33am
rumya says :
Can you give me fool proof tips to ferment dosa batter in the winter time in USA? I try to put batter in the oven (while oven lights on,etc). But this method batter smell funny and dosa does not taste good at all.If anybody could give me tips I would appreciate it.
Thanks in advance.
Posted on: 31 December 2007 - 12:18am
rumya says :
I loved it. I am going to follow this. I always enjoy your cooking technique. Please post more items. Thank you.
Rumya
Posted on: 20 November 2007 - 4:37pm
fsbobat says :
very easy way ,I liked it
Posted on: 9 November 2007 - 1:59pm
Aditi says :
It looks so easy onscreen! will have to try it a few times over to get it right though. Question... i noticed that the oil for frying is used only once the batter is spread out on the pan..so..no preheating oil in the pan for this?? guess only super non-stick pans are allowed! also.. was kinda waiting for a good coconut chutney recipe.
Posted on: 26 October 2007 - 3:52am
Snigdha says :
This is an excellent video about making different kinds of Dosas. Well..am still learning to make the perfect dosa. Also its the first time I have heard about using Channa Dal and Methi seeds in the batter. I only use Rice, Urad Dal and a little Poha (Atukulu) for a crispier texture. About Channa Dal, I have a question..Do we need to use the hard channa dal (senaga pappu) or the roasted channa dal (putnalu)? Also, it looks like using a small bowl with a flat bottom is easier to spread the dosa, because I use a large spoon with a rounded bottom to spread the batter; And thanks for your tip about running the spatula on the dosa to remove the extra batter, I should try doing it the next time around. Thanks for sharing the video. It was very helpful.
Posted on: 23 October 2007 - 3:28pm
Chef
