Dosai Recipe
Dosai, also known as Dosa, is a traditional South Indian dish that is a staple in many Indian households. The dish is made from a fermented batter of rice and lentils, which is then cooked on a griddle to make a crispy and savory crepe. Dosai is typically served with a variety of chutneys and sambar, which add a burst of flavor and complement the subtle taste of the dosai.The dish is made from a fermented batter of rice and lentils, which is then cooked on a griddle to make a crispy and savory crepe.Dosai is typically served with a variety of chutneys and sambar, which add a burst of flavor and complement the subtle taste of the dosai. It is a nutritious and healthy dish that is high in protein, fiber, and complex carbohydrates.
Ingredients
- 1 cup parboiled rice
- 1/2 cup urad dal
- 1/2 tsp fenugreek seeds / methi seeds
- Salt to taste
- Water as needed
- Oil for cooking
Instructions
Pre-Cooking Prep Steps
- Soak the rice, urad dal, and fenugreek seeds in water for at least 6 hours.
- Drain the water and grind the soaked rice, urad dal, and fenugreek seeds into a fine batter.
- Add salt to taste and allow the batter to ferment for at least 8 hours.
- Mix the batter well before using.
Cooking Steps
- Heat a griddle or tawa over medium heat.
- Pour a ladleful of batter onto the griddle and spread it evenly in a circular motion to form a thin and even layer.
- Drizzle some oil around the edges of the dosai and cook for 1-2 minutes, until the bottom is golden brown and crispy.
- Flip the dosai and cook for an additional 1-2 minutes, until the other side is golden brown and crispy.
- Remove the dosai from the griddle and serve with chutneys and sambar.
Equipment Used for This Recipe
Notes & Tips
Notes & Comments
- Dosai is typically served with a variety of chutneys and sambar, which add a burst of flavor and complement the subtle taste of the dosai.
- The fermentation process is crucial for the flavor and texture of the dosai.
- The batter can be stored in the refrigerator for up to 3 days, but it is best to use it within 24 hours.
- The dosai can be made with different types of lentils, such as urad dal or moong dal, which add a different texture and flavor to the dish.
Nutrition Information (Note: Approximate)
Nutrition Facts
Dosai Recipe
Amount per Serving
Calories
246
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.1
g
Sodium
4
mg
0
%
Potassium
57
mg
2
%
Carbohydrates
50
g
17
%
Fiber
6
g
25
%
Sugar
0.1
g
0
%
Protein
9
g
18
%
Vitamin A
2
IU
0
%
Vitamin B1
0.04
mg
3
%
Vitamin B2
0.02
mg
1
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.5
mg
5
%
Vitamin B6
0.1
mg
5
%
Vitamin C
1
mg
1
%
Vitamin E
0.1
mg
1
%
Vitamin K
0.05
µg
0
%
Calcium
29
mg
3
%
Iron
2
mg
11
%
Magnesium
13
mg
3
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.