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Dosa Dosai

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Dosa Dosai Recipe, How To Make Dosa Dosai Recipe

Dosa recipe - a small collection of basic dosa to masala dosa recipes from South Indian Cuisine.

As per the individual’s region Dosa can be called in various ways like dhosha, dosay, dosai, tosai or dvashi . In South East Asia countries like Malaysia and Singapore where they are dominated by Tamilian population, dosa is called as Thosai. Dosa is a fermented crepe or pancake made from urad dal (black lentil or white dal) and rice. It’s a traditional South Indian dish usually eaten for breakfast or dinner. Dosa is rich in carbohydrates and proteins. It’s a very common breakfast in the states like Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. Dosa as such is a complete nutritious meal by itself. One masala dosa can provide your body with most of the required vitamins and nutrients. For ex: The masala dosa is served with a yummy stuffed potato curry, coconut chutney and sambar. Hence if you are on a weight loss diet, you will be able to have a complete filling nutritious meal and would not feel the urge to eat anything between meals. Although the dosa is made from a batter of black lentil and rice, there are a variety of versions that can be prepared with this batter, for example Paper dosa, Set dosa, Uttappam, Onion dosa, Butter dosa, Masala dosa, Mysore masala dosa, 70 MM dosa and many more.

About Recipe

How to make Dosa Dosai

(61 ratings)
111 reviews so far
Prep time
mins
Cook time
20 mins
Total time
20 mins
Dosa Dosai
Author : Vahchef
Main Ingredient : Daal
Servings : 4 persons
Published date : September 01, 2017


Ingredients used in Dosa Dosai
• Water - as required.
• Salt - as required.
• Fenugreek seeds - 1 tablespoon.
• Channa dal - 1/4 cup.
• Ural dal - 1 cup.
• Rice - 2 cup.
• Oil - as required.
Method:
  • Take a bowl add rice, urad dal, channa dal, fenugreek seeds, wash and soak for 6 hours.
  • After 6 hours blend it into a fine paste and keep it for ferment over night.
  • Next day add salt and mix.
  • Heat tava pour the batter and spread it apply oil remove once it is gloden brown colour.





Cooking with images







 

Comments & Reviews

 

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Recent comments

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crimsoncrazyable Posted on Wed Jul 22 2015

Dear sir, thank you for your recipes. I am using a glass stove top and I am failing to make the dosa without getting it stuck...especially using a convex bottom roti pan, the heat seems to be uneven and anyway i feel like with other kind of pans as w

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zaroon bakht Posted on Fri Jul 24 2015

If u can made a video on making chapatis on electric gridle would help alot plz .. thank u?

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Tony Sheikh Posted on Mon Jul 27 2015

Thank you...I am allergic to gluten .Here in Lahore there is only one place where they serve dosa, I should have looked up your reciepe before. Thank you very much Sir. Navjot jee the chef is using a non stick top which prevents from sticking..

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Abid Rose Posted on Fri Jul 31 2015

Your too good wish me luck I will make it for my husband I wish I have your talent ?

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mehmud Posted on Tue Aug 18 2015

i love south indian food?

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Vinaya Ragesh Posted on Thu Aug 20 2015

it is the first time i used chana dal for dosa. its good?

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neha gupta Posted on Sat Aug 22 2015

excellent?

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khalid pasha pasha Posted on Sat Aug 29 2015

Thank you so much chef . definitely I'm gonna try.?

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khalid pasha pasha Posted on Sat Aug 29 2015

ur simple recipies always create a magic.?

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Kawal Caur Posted on Wed Sep 02 2015

i don't understand...when to add salt..after blending or before??

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kavitha kanneganti Posted on Wed Sep 02 2015

great chef.I like your recipes and your wife 's?

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meenakshi binwal Posted on Wed Sep 02 2015

awesome! u r the best chef.?

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