Similar to crepes, dosas are thin pancakes or wraps made from a fermented batter predominantly consisting of lentils and rice. The main ingredients in the recipe for this dish is ground up black gram (also known as urad dal) with salt and water mixed together into an extremely smooth mixture that ferments overnight before cooking it on top of either butter or oil heated pan like you would cook any other pancake/crepe.
A popular breakfast food originating from South India, these dishes have many variations including sweet versions but they're usually savory which can be spiced traditionally with chilies, onions, ginger etcetera depending on what region they come from - its origins stem back to Tamil Nadu where people use jaggery as well.
Dosa is a famous breakfast recipe, which is a must in every South-Indian home. There are many different variations of dosas that can be had with chutneys of choice. Dosas with healthy variations are very good for health.
This is an instant recipe and you can prepare anytime you feel like having soft dosas. Cumin and chillies used in this recipe add flavor and color to the dosa.
Soak rice in water for 2 hours. Drain the water and grind rice along with cumin, coconut, salt and red chillies with buttermilk. Do not add water.
Then add puffed rice to this and grind coarsely. Take it in a bowl. Add more buttermilk for batter consistency.
Heat a non-stick tawa and pour a ladle full of batter on the tawa. Do not spread. Sprinkle oil over the dosa. Turn the dosa and cook on the other side and remove.
Serve hot with any chutney of your choice.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.