vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Dosa - Dosai

Dal Makhani Bukhara

Dal Makhani Bukhara

Dal Makhani, an amazing dish from Punjabi cuisine is prepared with lentils and beans comb...

STEAMED DUMPLINGS

Steamed Dumplings

Steamed dumplings are easy to make and delicious without any oil or masala made of split...

UPVAS BATATA KACHORI

Upvas Batata Kachori

This Batata kachori is savory tea time snack. It can be served as an appetizer or accompa...

Badam Milk - Almond Shake

Badam Milk - Almond Shake

Badam milk is famous in Pakistan and all over the world. ...

DRY SHRIMP CURRY

Dry Shrimp Curry

Dried shrimp is a delicious Indian recipe served as a side dish with tomato masala which ...

SPICY CORN CHAAT

Spicy Corn Chaat

Spicy corn chaat is a chaat recipe, especially best to have at monsoon time. It's an easy...

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 In... Read More..

About Recipe

How to make Dosa - Dosai

(146 ratings)
113 reviews so far
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
Dosa - Dosai
Author : Vahchef
Main Ingredient : Daal
Servings : 4 persons
Published date : October 24, 2018


Ingredients used in Dosa - Dosai
• Water - as required.
• Salt - as required.
• Fenugreek seeds/methi seeds - 1 tablespoon.
• Channa dal/split bengal gram - 1/4 cup.
• Ural dal/split black gram - 1 cup.
• Rice - 2 cup.
• Oil - as required.
Method:
  • Take a bowl add rice, urad dal, channa dal, fenugreek seeds, wash and soak for about 6 hours.
  • After 6 hours blend it into a fine paste and keep it for ferment overnight.
  • Next day add salt and mix well.
  • Heat tava , pour the batter on it and spread it.
  • Apply oil remove once it is golden brown color.

Mysore Masala Dosa:

  • Top the dosa on tava with aloo masala and fold it. serve it hot.

Cone dosa:

  • Pour batter on tava and spread it in a circular shape.
  • When dosa is half cooked, cut the dosa on one side (half of the part), cook and fold it as shown in the video.

Set dosa:

  • Prepare2 dosa by applying oil. Similar to the earlier preparation.

Mysore dosa:

  • Pour batter ontavaand spread it in a circular shape.
  • Later, apply spicy tomato chutney, chopped onion, masala potato on top, cook and roll it.

Uthappam:

  • Pour the batter on tavaand let it spread on it own while cooking.
  • Later top with chopped onion, tomatoes, green chilies and serve it hot.





Cooking with images





Articles


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.



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Hilda Guerin Posted on Mon Nov 12 2018

My mouth waters with all your recipe videos. Thank you so much.

Reply 0 - Replies
profile image

harihardholakia Posted on Tue May 22 2018

Congratulations..............for winning .and keep winning.

Reply 1 - Replies
profile image

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

Reply 0 - Replies
profile image

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?

Reply 0 - Replies
profile image

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..

Reply 0 - Replies
profile image

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 ?

Reply 0 - Replies
profile image

mehmud Posted on Tue Aug 18 2015

i love south indian food?

Reply 0 - Replies
profile image

Vinaya Ragesh Posted on Thu Aug 20 2015

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

Reply 0 - Replies
profile image

neha gupta Posted on Sat Aug 22 2015

excellent?

Reply 0 - Replies
profile image

khalid pasha pasha Posted on Sat Aug 29 2015

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

Reply 0 - Replies
profile image

khalid pasha pasha Posted on Sat Aug 29 2015

ur simple recipies always create a magic.?

Reply 0 - Replies
profile image

Kawal Caur Posted on Wed Sep 02 2015

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

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter