Set dosa
Time to cook
20 minutes
Difficulty
Medium
Serves
4
A popular South Indian dish that consists of soft and spongy dosas made from fermented rice and urad dal batter. It is served in a set of 2-3 fluffy, thick, and soft dosas along with coconut chutney and sambar.
Ingredients
Basmati Rice
0.5 cup
Raw Poha
0.25 cup
Urad Dal
1.5 tbsp
Fenugreek Seeds
0.25 tsp
Salt
1 pinch
Water
0.25 cup
Olive oil
0.5 tsp
Step-by-step instructions to cook
Prep
Wash and soak the rice in plenty of water for about five hours.
In a separate bowl, rinse the methi seeds and urad dal multiple times and soak them for about five hours.
Wash and soak the poha for a while.
Blend the drained poha, soaked urad dal, methi seeds, salt, and one cup of water in a blender until smooth and frothy.
Adjust water as needed and transfer the batter to a large bowl.
Combine water and the drained rice in the blender and grind to a smooth batter.
Mix this rice batter with the urad dal batter and combine well.
Allow the batter to sit in a warm place for 8 to 12 hours for it to rise and ferment.
Cooking
Heat a tawa ( flat pan) and add a few drops of oil.
Spread the oil evenly using a piece of onion or a tissue.
Gently stir the batter and adjust the salt to taste.
Pour a ladleful of batter onto the tawa without spreading it like a regular dosa.
Apply oil around the edges of the dosa.
Cover and cook until the dosa is cooked through.
Flip the dosa and cook for about a minute on the other side.
Reduce the heat and cook a bit longer to achieve crispiness.
Serve the dosa hot.
Nutrition information
(per serving)
Carbs
24.9
Proteins
3.3
Fats
0.7
Fiber
0.9
119
kcal
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