Dosas are thin pancakes or crepes, originating from south India. These pancakes originated in South Indian and are made of fermented batter that has been soaked overnight before being mixed with water to get the desired consistency.
Set Dosa as the name suggests is a set of 3 thick, spongy, and fluffy small Dosas usually served with any kind of chutney. In this recipe, I added some grated carrot, green chilies, ginger, and coriander leaves on top of the Dosa. When you prepare Dosa, just remember that as you pour the batter on tawa, don’t spread it, just leave it and cover the lid. It looks like a nice and thick pancake.
Soak 2 cups of rice, 3/4 cup of urad dal, and 1 tsp of methi seeds in enough water for 6 hours. After 6 hours grind the ingredients along with 1/4 cup of cooked rice or poha by adding enough water. Leave it overnight to ferment.
Take Dosa batter and add salt, baking soda, curd, and mix well. Make sure that batter is not thick in consistency.
Heat the tawa until hot. Apply 1 tsp oil and pour 2 ladlefuls of batter (do not spread the batter). Immediately add some grated carrot, green chilies, onions, ginger, and coriander leaves on top of it.
Drizzle some oil and cover the lid, let it cook for 30 seconds on medium heat.
No need to flip the Dosa you can serve directly with any kind of chutney.
Serve with any chutney and saagu.
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.