Dosas are a staple dish in South Indian cuisine, originating from the ancient city of Ujjain. The food has been around for centuries and is still popular today with locals as well as travelers looking to experience some authentic culture on their trip abroad. Dosas can be made sweet or savory; both have an appearance similar to a crepe but taste distinctly different depending on what ingredients they're mixed with- rice and black gram might make them more filling while lentils typically offer fewer calories - making it easier for dieters.
Dosas are a delicious Indian dish that has been gaining popularity across the country. Dosas can be served hot or cold, but traditionally come with chutney and sambar when they're ordered at restaurants in India. These days folks have been going crazy for dosas as well—even topping them off with their favorite toppings like cheese.
Dosa is a staple dish for south indians, however now popular throughout India. It is made from rice batter and black lentils. It can be served as breakfast, lunch or dinner. Dosas are always served hot, either folded in half or rolled like a wrap. Here is a recipe of plain dosa that can be enjoyed with sambhar or chutney.
Soak rice, urad dal, chana dal and fenugreek seeds for 6 hours.
Then grind them to a fine thin batter by adding little water.
Add salt to it and leave it covered for 12 hours for fermentation.
4. Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
Grease all the corners and then cook it on the other side also.
6. Put little water on the tawa and wipe it with a clean cloth before making each dosa.
7. Serve them hot with hot sambhar and chutney.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.