dosa recipe | plain dosa recipe | sada dosa recipe with detailed photo and video recipe. dosas are most loved breakfast of south india.
dosa recipe | plain dosa recipe | sada dosa recipe with step by step photo recipe. dosas are the staple food of south india. the urad dal and rice are soaked in water and later grind to a smooth batter. dosa batter is then kept for fermentation overnight. further dosas are prepared by spreading into circular motion. the crispy golden dosas are prepared by adding fenugreek seeds while soaking rice and urad dal. and the texture of dosa is completely dependent on fermentation of dosa batter.
furthermore, dosas are my husbands favourite breakfast recipe. he loves to have variety of dosas. moreover, dosas and idlis are healthy when compared to all other breakfast recipes. we south indian prepare variety of dosas. so have a look at my dosa collections like tuppa dosa, oats dosa, rava dosa, mysore masala dosa, neer dosa, sandwhich dosa etc. i prepare dosas almost everyday as it is my husbands favourite.
plain dosas are healthy and complete breakfast menu. i am very specific with the texture of dosa. i love to have crispy, golden and hot dosa served rite from the griddle. plain dosas goes well with veg saagu and chutney. i usually prepare dosa on my cast iron tawa, as it gives rich colour and texture. however, if the batter is well fermented then even non stick tawa works great. you can use the same batter to prepare onion uttappa recipe, ghee dosa recipe, tomlet recipe.
furthermore, to get perfect dosas, 3 things play a major role: tawa, batter and experience. so do not lose hope if you are doing it first time. you will also love to check my collection of chutney recipes especially, coconut chutney, channa dal chutney, ridge gourd chutney. also have a look at snake gourd chutney, tomato onion chutney, sweet potato chutney, peanut chutney, red chutney etc.
recipe card of dosa recipe | plain dosa recipe | sada dosa recipe:
- 1 cup urad dal
- 3 cup sona masuri rice / dosa rice
- ½ tsp methi / fenugreek seeds
- 1 cup paper avalakki / beaten rice / thin poha
- oil for roasting dosa
- salt to taste
- firstly, soak urad dal and rice, methi in a separate bowl. add in enough water and soak for 5 hours.
- furthermore, drain the water from rice and blend to smooth batter. add water if required to make a smooth paste.
- also transfer to a large vessel. and keep aside
- now blend urad dal to smooth fluffy batter.
- now add a cup of paper avalakki to the blender. and grind to a smooth thick paste.
- transfer the batter into the same bowl and mix well.
- cover and ferment in a warm place for 12 hours.
- the next day you can see the batter has raised well indicating its well fermented.
- also mix the batter slightly.
- furthermore, take required batter in a different bowl. and add salt to the batter and mix well.
- heat a non-stick tava / griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle.
- also smear a little oil over it.
- furthermore, cover the dosa for a minute and cook till the bottom of dosa turns golden brown.
- finally, fold over to make a semi-circle or a roll and serve immediately with coconut chutney and sambar.
dosa recipe | plain dosa recipe | sada dosa step by step photo recipe:
- firstly, soak urad dal and rice, methi in a separate bowl. add in enough water and soak for 5 hours.
- furthermore, drain the water from rice and blend to smooth batter. add water if required to make a smooth paste.
- transfer to a large vessel. and keep aside
- now blend urad dal to smooth fluffy batter.
- now add a cup of paper avalakki to the blender. and grind to a smooth thick paste.
- transfer the batter into the same bowl and mix well.
- cover and ferment in a warm place for 12 hours.
- the next day you can see the batter has raised well indicating its well fermented.
- additionally, mix the batter slightly.
- take required batter in a different bowl. and add salt to the batter and mix well.
- furthermore, heat a non-stick tava / griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle.
- also smear a little oil over it. cover the dosa for a minute and cook till the bottom of dosa turns golden brown.
- finally, fold over to make a semi-circle or a roll and serve immediately with coconut chutney and sambar.
notes:
- firstly, fermentation process takes around 8 hours.
- furthermore, if you live in cold climate then preheat the oven and place the batter in it. this helps to keep warm and ferment the batter well. (just pre-heat and switch off the oven)
- additionally, add in salt to required batter only. the remaining batter you can store in a airtight container and refrigerate.
- finally, adjust the consistency of the batter while making dosa.
Can all the integrents be grinded at the same time? Or will should they be grinded separately?
grind methi and udad dal together and then grind rice and poha together
Hi,
Alongwith Urad dal we need to add paper avalakki or separately.
thanx,
add it separately…
Pls give me the instant masala dosa recipes.
instant masala dosa recipe: http://hebbarskitchen.com/masala-dosa-mix-instant-ready-mix-recipe/
Jus a clarification. Why is it important to add salt only to the portion of batter that we would be using and not to the whole before the fermentation process. My mom had always added salt once the batter is prepared and allows it to ferment.
Hey Sowmiya,
Glad that you asked this question. There are 2 main reasons for it.
1) Adding salt while grinding/ or after it will stop the fermentation and kills yeast. This is not salt feature but the iodine content within the salt stops it. Perhaps your mom was using the raw salt or sea salt which does not contain any iodine.
2) also typically the dosa batter is prepared in bulk and store in fridge for minimum of 3-4 morning breakfast. If you add salt and preserve in fridge the batter would turn watery and also some time sticky. this will not deliver the desired end results with dosa.
Perhaps there could be more, but I am aware of these 2 reasons and I always scoop the required batter and than add salt.
Hi hebbars kitchen,
I recently stumbled upon this website and the recipes are great and very well explained for the beginners like me who struggle to find a properly explained recipe.
Thanks for helping out people like me
Thanks a lot Sindhu.. It means lot to me.
Hello i love this site. Plz keep on share more varieties. My spouse praise me when i do dishes of this site.
And can u suggest me regarding tawa..
Main is iron tawa(bedu pennam) like you shown in videos here. But my dosas are not roast on this. Plz suggest me what shall i do for this. Our family love brown,roasted dosa.. but im not getting.. so plz help me.
Thank you
thanks a lot for those nice words. my tawa is cast iron tawa and i bought it from my native.
Hi Thank you for all your yummy recipes!!
I would like to know can i use long grain rice or jasmine rice or Calrose rice instead of dosa rice or idle rice respective as this r not available here??.
sona masuri rice or idli rice is preferred. However, Jasmine rice also can be used.
I tried ur instant masala dosa mix but it did not turn out thst great like your dosa little disappointed
what was the issue?
Hi,
I love your recipes. Thanks for sharing the recipes of the most simple south Indian dishes, helps me with my everyday cooking. Makes my life so much easier. Thank you again!!
thanks a lot for those wonderful comments. i really appreciate it.
Recipe is very good and helpful. Easy to make. Keep posting.
thank you