Dosas are savory crepes made from rice batter and stuffed with a mixture of potatoes and peas. They are often served for breakfast or brunch, but they can also be eaten as an appetizer or snack.
Dosas vary from region to region, but the basic ingredients remain the same: rice flour, water, salt and spices such as cumin, coriander, turmeric and fenugreek. The batter is fermented overnight in an airtight container if you want your dosas to be crisp on the outside. If the batter isn’t properly fermented, it won’t taste sour enough to complement the filling.
The name dosa comes from the Tamil word meaning “to grind ”, referring to its grinding action when cooked over hot oil. Is dosa good for weight loss. Other names for dosa or idli (Tamil: இடையில்), vada (Telugu: వాడ), upma (Marathi: उपाम) and luchi (Hindi: लुचु).
Step for Preparation Healthy Dosa :
Step 1
Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
Drain the dal and fenugreek seeds and grind them together with 1 cup of water into a smooth paste.
To make the masala, pour this ground paste over it and mix well.
Step 2
Drain rice and dal-fenugreek mixture in separate containers. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.
Grease a large skillet with oil on both sides and fry the batter until golden brown on both sides. Flip over and cook for another 3-5 minutes on each side until crisp and golden. Serve hot with chutney, pickle or fresh coriander leaves (cilantro).
Step 3
Make a medium-thick batter by combining the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use (Batter will keep for up to a week, refrigerated).
Heat oil in a large cast iron pan over high heat until hot but not smoking; add as many dosas as will fit comfortably without crowding or touching each other on the surface of the pan and cook until golden brown on one side, 2–3 minutes; flip over and cook on second side until crisp and cooked through (about 1–2 minutes); transfer to a plate covered with paper towels to drain excess oil; repeat with remaining dosas
Step 4
Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
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Add boiled potatoes to the skillet and stir gently to thicken the mixture slightly. Transfer potato filling to a wide bowl or plate; set aside while you prepare dosa batter.
Step 5
Spicy dosa batter is nice on its own. It’s also great served alongside a bowl of spicy potato curry, or just topped with some chutney.
Add potatoes and ½ cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
Step 6
Dosas are made by folding a small pancake-like batter into a circle. It is similar to other Indian flatbreads such as roti and paratha. The dosas are then cooked in hot oil until they puff up, making them very light and fluffy. Dosas are best served with chutney or sambar (a lentil stew).
Dosas can be served plain, with ghee (clarified butter) or coconut oil added on top of the dosa before serving.
Dosas are made with rice flour and semolina, which gives them their unique texture and flavor. These flaky flatbreads can be served as snacks with tea or coffee for breakfast or lunch, or as a meal on its own with curries or stews. They are also popular among vegetarians because they do not contain any meat products you can easily make in a Dosa maker.
