What is Dosa
Dosa is a popular and versatile South Indian dish that has gained popularity worldwide. It is a type of thin, crispy crepe made from a fermented batter primarily consisting of rice and urad dal (black gram lentils). Dosa is a staple in South Indian cuisine and is enjoyed as a breakfast, snack, or even as a main course. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Dosa is often served with piping hot Sambar and creamy-nutty Coconut Chutney. If you love Masala Dosa, go ahead and tuck in the Spicy Potatoes inside the dosa for a hearty and nutritious meal. Classic dosa made using rice and lentils is served in many different ways - Mysore Dosa, Ghee Roast, and Paper Dosa just to name a few. There are also a few variations such as Adai dosa, Neer Dosa and in the past, I have also shared my Quinoa Dosa recipe which has become quite popular. If you love Idli and have some of the leftover Idli Batter you can also make dosas using that batter, although they will not be as crispy. So let me walk you through the ingredients and steps to create the crispiest dosas that will have you returning for more. And don’t worry, in case you enjoy Soft Dosa, I have you covered as well.
Preheat a cast iron pan on medium heat. To check if the pan has heated properly sprinkle a few drops of water on the pan and it should immediately start to bubble up. Lower the heat and spread about half a cup of dosa batter in a thin dosa using the back of the ladle. Note: Pour the batter in the center first. Then quickly spread the batter using the back of the ladle carefully moving outward clockwise. If you like thick dosas use more batter or do not spread as thin. Drizzle over some oil or ghee on top and cook on medium heat for 4 to 5 minutes or until the bottom starts to turn golden brown. Carefully run a flat spatula under the rim starting from the side and going in the middle. Fold the Dosa and serve.
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Recipe
Lunch - Enjoy Masala Dosa by spreading a few spoonfuls of Spicy Potatoes in the center of the dosa before taking it off the griddle. You can also serve the potatoes on the side Dinner - Enjoy Masala Dosa with spicy potatoes, coconut chutney, and piping hot Sambar Egg Dosa - Whisk an egg in a bowl and pour over the dosa when the dosa is cooked halfway through. Lower the heat, allowing the egg to cook as the dosa gets golden brown Mysore Dosa - Spread a spoonful of spicy Red Dosa Chutney on top of the dosa just before taking it off the griddle
Storing
Cooked dosas are best enjoyed hot off the pan. Dosa batter can be refrigerated for upto a week in an airtight container. Make sure to bring the batter to room temperature before making dosas.
