A dosa is a rice pancake, originating from South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. Dosas are a common part of the diet in South India, but has become popular all over the Indian subcontinent. Traditionally, dosas are served hot along with sambar and chutney.
Dosa is high in carbohydrates and contains no added sugars or saturated fats. The delicacy from South India is a wholesome breakfast option that keeps you full without adding any unhealthy calories.
So let’s start preparing the delicious Plain dosa and chutney, and I will be using a packet dosa batter today.
Prep Time: 10 mins (Chutney)
Cook Time: 20 mins (Dosa)
Total Time: 30 mins
Category: Main Course / Breakfast
Serves: 12 Dosas
Ingredients for chutney
1 cup peanuts
Handful of coriander leaves
2 green chillies
⅓ cup of roasted gram
Salt to taste
1 tbsp oil
½ tsp mustard seeds
2 dry red chillies
Ingredients for dosa
1L Dosa batter
Instruction for chutney:
- Heat the pan and add 1 cup of peanuts on a medium flame, dry roast until golden brown and aromatic.
- The nut has to turn golden brown and you will start seeing that the skin of the nuts starts coming out slowly. Keep aside and let it cool.
- Now remove the skin of the peanuts by rubbing them in between your hands.
- Transfer all the peeled peanuts to a mixing jar and add a handful of coriander leaves, 2 green chilies, ⅓ cup of roasted gram and salt to taste.
- Add little water to make a fine paste.
- For seasoning take 1 tbsp of oil and heat, add ½ tsp mustard seeds and 2 dry red chilies.
- Add the seasoning to the peanut mixture and stir with a spoon. And the chutney is ready. Add water according to the thickness required.
Instruction for Dosa:
- Do not spread oil if you are using a non stick pan, as you won't be able to spread the batter.
- If you have a cast iron pan then take ½ tsp of oil and spread over the tawa and wipe with a cotton cloth. Do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium.
- Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards.
- Cook the dosa on a low to medium flame. Do regulate the flame as per the pan size and thickness.
- When you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center.
- With the spoon spread the oil on the dosa.
Cook till the base is nicely golden and crisp. The base will leave the pan when it's
gets cooked.
- Fold and serve sada dosa hot. Make all dosa this way.
- Serve these crisp plain dosa with sambar or potato masala or coconut chutney.
Happy Cooking!!!
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