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Crispy, golden-brown crepes made from a fermented rice and lentil batter. A beloved South Indian breakfast staple, this dosa recipe is light, airy, and naturally gluten-free. Perfect when served hot with sambar and coconut chutney. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
For 4 servings
Soak the Rice and Lentils (6 hours)
Grind the Batter (20 minutes)
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Crispy, golden-brown crepes made from a fermented rice and lentil batter. A beloved South Indian breakfast staple, this dosa recipe is light, airy, and naturally gluten-free. Perfect when served hot with sambar and coconut chutney. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 245.64 calories per serving with 8.66g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.
Ferment the Batter (8-12 hours)
Cook the Dosas (2-3 minutes per dosa)
Serve Immediately
Fill the dosa with a spiced potato and onion mixture (aloo masala) before folding. This is a classic and hearty variation.
Use a generous amount of ghee instead of oil for cooking. Cook on low-medium heat for a longer time until the dosa becomes deep golden-brown and exceptionally crispy.
Add a savory filling of crumbled paneer sautéed with onions, tomatoes, and spices like turmeric and garam masala.
After spreading the batter on the tawa, immediately sprinkle a handful of finely chopped raw onions over the top and gently press them in. Cook as usual.
The fermentation process breaks down complex nutrients and introduces beneficial probiotics, making the dosa easy to digest and supporting a healthy gut microbiome.
The combination of urad dal and chana dal provides a significant amount of plant-based protein, which is essential for muscle building, repair, and overall body function.
Dosa is rich in complex carbohydrates from rice and lentils, which provide a steady and sustained release of energy, keeping you full and active for longer.
Made entirely from rice and lentils, dosa is a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Fermentation can be affected by several factors. The most common reason is cold temperature. Ensure the batter is kept in a warm, draft-free place (around 80-90°F or 26-32°C). Other reasons could be using old urad dal, which has a lower potency of wild yeast, or adding iodized salt before fermentation, which can inhibit yeast growth.
Crispiness depends on three things: batter consistency, tawa temperature, and spreading technique. The batter should be thin and pourable. The tawa must be hot enough (medium-high heat) but not smoking hot. Spreading the batter quickly and thinly is key. Adding chana dal to the batter also contributes to a crispier texture.
Yes, a plain dosa is a healthy choice. It's a balanced combination of carbohydrates from rice and protein from lentils. The fermentation process makes it easy to digest and good for gut health. It's also naturally gluten-free and low in fat. However, the overall healthiness depends on the fillings and side dishes.
One serving of two plain dosas (as per this recipe) contains approximately 280-320 calories. This does not include calories from accompaniments like sambar, chutney, or potato masala filling.
Absolutely. A powerful, high-speed blender (like a Vitamix or Blendtec) can grind the batter effectively. To prevent the blender from overheating, use ice-cold water for grinding and work in smaller batches if necessary.
You can store the fermented batter in an airtight container in the refrigerator for up to 3-4 days. The batter will continue to ferment slowly and become more sour over time, which is perfect for making other dishes like uttapam or paniyaram.