Dosa | How to make Dosa

7 reviews
Rate It!
ByDivya Gupta
Created on 14th Jan 2016
  • Dosa, How to make Dosa
  • Dosa | How to make Dosa (41 likes)

  • 7 reviews
    Rate It!
  • By Divya Gupta
    Created on 14th Jan 2016

About Dosa

A thin and crispy dosa recipe to enjoy.

Dosa is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of South Indian cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Dosa at your home. Dosa by Divya Gupta will help you to prepare the perfect Dosa at your home. You don't need any extra effort or time to prepare this. It just needs 1440 minute for the preparation and 20 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Dosa.

  • Prep Time24Hours
  • Cook Time20mins
  • Serves5People

Ingredients to make Dosa

  • Basmati Rice - 3 cup
  • Urad Dal - 1 cup
  • Curd - 1 cup
  • Methi seeds - 1 tsp

How to make Dosa

  1. Soak all the listed ingredients separately for 7-8 hours.
  2. After this time, drain and wash them and grind together to form a thick batter. Then add in salt and curd and mix it well together.
  3. Keep this batter aside for overnight or at least 12-14 hours. Doing so will make the batter double after fermentation.
  4. Heat a tawa, turn the flame to medium and pour a ladle full of batter and spread it evenly.
  5. Add butter or oil once the dosa starts to crisp up. Spread the filling of your choice and fold it gently.
  6. Serve it hot.

Reviews for Dosa (7)

Manisha Shukla10 months ago
Because rice requires a little more grinding. And it's batter becomes watery ( thin ) while grinding even with less water. So add urad daal after that to make it thicker.

Sonali Banerji Roya year ago
why is rice and irad daal dpaled separately

Indira Josepha year ago
why curd?

Pragya Dowlania year ago
is this the same procedure for making idli

Rupa Mehtaa year ago

Shilpi Jaina year ago
to make it more crispy add 1 tbs of chane ki daal

Gita Chhabra2 years ago