Dosa – Fermented pan cake made with raw rice and black gram. It’s a very popular breakfast/ dinner in South India especially in restaurants and as a street food. There are many varieties of Dosas like kutti dosa, paper dosa, ghee dosa, masala dosa, onion dosa, egg dosa, chicken dosa and many more. But more common and easy dosa is simple with out adding any vegetables or meat.
Same batter can be used to make soft and fluffy idly. See the recipe here How to make Idly.
- Chutney/ Chammanthi
- Bangal gram curry
- Chicken curry
- Fish curry
Set Dosa – Kerala StylePrint This
- 1. Raw rice (Pachari) - 1 Cup
- 2. Black gram (Peeled) - 1/2 Cup
- 3. Cooked rice - 2 Tablespoon
- 4. Salt
- 5. Oil
- Soak washed rice and black gram in water separately for minimum of 3 hours. Water should be above the surface of the rice and black gram. So that they can absorb enough water.
- After 3 hours, drain the water and grind black gram separate with adding chilled water. (Chilled water is used, so that the batter won’t become hot while grinding).
- Pour the ground black gram to a container.
- In the same mixer jar, add the raw rice and cooked rice adding chilled water. Don’t add too much water just add enough water to make a medium – thick batter.
- Mix both batter together and keep it in a container overnight.
- If the batter is prepared in the evening next day morning the batter will be fermented and increased in quantity.
- Add enough salt and mix the batter well.
- Heat a tawa/pan and sprinkle some oil.
- Take some batter with a ladle and pour the batter on the tawa/ pan and spread it evenly (Same like making pancakes).
- When one side is done flip it and cook other side.
- Serve hot.
- Grind the black gram till it become soft and fluffy. That is the secret for soft dosa. - Use a large container as the batter will ferment and spillover.