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Monday, 8 August 2022

Dosa form( step by step).

 Dosa form( step by step). 


Dosa is a popular Indian breakfast from the Indian Key. Dosas( Sada Dosa, Masala Dosa etcetc.) are a typical part of Southern Indian or South Indian Cuisine, but the dish is now popular each over the Indian key. 

It's maybe one of the notorious dishes from south india, which is can be served for morning breakfast or also as an evening snack with coconut chutney and sambar. 

Dosa are made up of fermented rice and the urad dal batter. They're also cooked on a flat/ dosa visage. Thin flat layered blintzes. Anyone not used to making a dosa might suppose this is a delicate process, but I ’m then to declare that it absolutely is not. 

Dosas are so succulent they're sure to please everyone and they're a certain sprat fave. Dosas are so succulent they're sure to please everyone and they're a certain sprat favorite 

I've included all the tips for stirring batter & troubleshooting to make perfect dosas at home. In this post I'm also participating a veritably detailed manual dosa batter form. 

Ingredients for Dosa form. 

For batter. 

2 mugs rice 

½ tsp methi/ fenugreek seeds 

1 mug urad dal 

2 tbsp toor dal 

2 tbsp chana dal 

1 mug poha 


For Masala.

2 tbsp oil painting 

4 Boiled Potatoes 

1 tsp urad dal 

1 tsp chana dal 

1 tsp Mustard Seeds 

1 tsp Cumin Seeds 

Many curry leaves 

pinch hing/ asafoetida 

tsp Green chilies 

mug Tomatoes 

1/2 tsp Turmeric Powder 

1 tsp Red Chili Greasepaint 

2 tsp Lemon juice 

2 tbsp Fresh coriander 

to taste swab 

1 tsp Sugar 



Masala dosa batter preparation.

1. Add urad dal, rice, chana dal, toor dal and methi seeds to a large coliseum. 

2. wash till the water runs clear. Soak in about 6 mugs of water for 4- 5 hours. 

3. Soak poha in water about 20 twinkles before grinding the batter. 

4. also grind to a smooth paste in a mixie. add water as needed and mix to smooth paste. 

5. Transfer the batter to a large sword coliseum or the instant pot sword insert. Make sure to use a large coliseum so there's space for the batter to rise. 

6. raise in a warm place for at least 8 hours or until the batter doubles in volume. 

7. formerly the batter is well fermented, blend gently, without disturbing the air pockets. 

8. masala dosa batter is ready. keep away. 


Masala preparation.

1. Peel the boiled potatoes and mash them into small pieces. 

2. Heat oil painting in a visage and add the urad daal, chana daal, mustard and cumin seeds. 

3. When cumin start to crinkle also add curry leaves asafoetida and diced green chilies. 

4. Stir shindig for many seconds. 

5. Now add diced tomato and swab and stir. 

6. When tomato come little soft also add turmeric and mashed potatoes. 

7. Making sure everything is well combined. 

8. turn off the honey and add 2 tbsp coriander and 2 tbsp bomb juice. 

9. mix well and aloo bhaji for masala dosa is ready. keep away. 

Dosa preparation.

1. Take a non stick or heavy iron griddle/ visage. 

2. Add 2- 3 drops of oil painting on the visage, and rub the oil painting with the help of a Towel paper or wet cloth. 

3. Add a spoonful of batter and spread it in circles in one direction.( Spread it as thin as needed) 

4. Add oil painting in the edges. 

5. Cook until the nethermost face turns light brown and the edges start to come overhead, it'll take around 2- twinkles. 

6. put about 3- 4 tbsp of potato masala in the center and fold it from both the sides. 

7. eventually, masala dosa form is ready to serve with coconut chutney and sambar.

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