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How to make crispy dosa video
What is Dosa?
Dosa are a savory, Indian crepe. These crispy lentil and rice crepes are a staple for most Indian households. If you live outside of India, you can often find them served in Indian restaurants. They are gluten-free and can be made vegan too. It is typically served Sambar and Coconut Chutney.Is Dosa Healthy?
Dosa is a good mix of oil (that it's cooked in), white rice, and lentils. While it is definitely a carb heavy dish, but it also contains good fats and vegetarian protein.Ingredients to make Dosa
To make dosa, it is very important to start with a good quality batter. Fortunately, we have you covered! Our foolproof dosa batter recipe will walk you step by step through the process of making the batter.
Just so you can get started, here are the ingredients you’ll need for the batter and to make the dosa batter:
- Oil - This is to cook the batter. You could also use ghee or butter.
- Idli Rice or Ponni Rice - You could use another short grained rice if you have others on hand.
- Urad Dal or black lentils - These are traditionally used in the batter.
- Fenugreek seeds / methi
- Thick poha -Water
How to make dosa
Here’s what you’ll need to do when you are ready to make the dosas.- Dosa Batter ofcourse. You can make you own dosa batter and ferment it in the Instant Pot or use a store-bought batter.
- First, heat a cast iron pan or crepe pan over medium heat. If using a cast iron pan, coat the pan with oil but do not spread oil for any other pan.
- Next, scoop a ladle full of dosa batter and pour it in the center of the hot pan.
- Using the ladle, quickly spread the batter in a circular motion, starting from the center and moving outwards to form a thin round so it looks just like a crepe or thin pancake.
- Next, take a teaspoon of oil, ghee, or butter and spread it uniformly around the outside of the dosa.
- Roast the dosa over medium heat until the base becomes crisp and you start noticing the bottom of the dosa starting to turn brown.
- Finally, gently scrape up the edges and carefully remove it.
Tips to make crispy dosas
When you make dosas, you can follow these tips to make sure they get nice and crispy:- Adjust the rice to lentils ratio slightly to add a bit more rice to help give them a crispier outside.
- Heat the dosas over medium heat to make the outside crispy and keep the inside tender.
- Make sure to coat the pan in oil or butter. These will help prevent the dosa from sticking and help give them a crispy texture.
How to Shape Cone Dosa
You can easily shape dosas into a cone shape when they are still warm. To do so, use tongs to carefully fold the dosa in half twice to form a cone shape.
How to Serve Dosa
Dosa pairs well with your favorite sauces, gravies, and chutneys. For added flavor and nutrients, you can stuff them with grilled potatoes or other veggies for a fun, crispy wrap. If you are really hungry or serving a crowd, you could also pair them with:How Many Dosas is 1kg Batter?
One kilogram of dosa batter will yield about 50 to 70 dosas depending on how much batter gets wasted. However, one kilogram of dosa is equal to about 5 cups of rice. Our batter recipe calls for 3 cups of rice, which will ultimately yield less than what a kilogram would.
Is Dosa Made of Flour?
To make dosa, you need to grind up rice and lentils into a paste and then batter. Unless you need to thicken the batter, you shouldn’t need any additional flour. If you do need flour, you can use rice flour instead of wheat, which makes these a great option if you have a gluten allergy.What Makes Dosa Brown and Crispy?
As a general rule, the more rice you add compared to the lentils, the crispier the crepes will get. Also, you need to adjust the heat of the pan so it is just right when making them. When the pan is too cold, they will be soft, but if the pan is too hot, the dosa will burn.
More Indian Recipes that you will like
- Aloo gobi
- Paneer makhani
- Dal makhani
- Veggie korma
- Seviyan Upma
- Crispy gobi Manchurian
- Indian Rice Pudding
- Channa dal
- Chole
Let us know what you think
If you make this delicious dosa recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
Dosa Recipe
This crispy Indian dosa recipe is a delicious savory thin pancake often served with chutney. Crispy, warm, and savory, you will have a hard time finding a reason not to make dosas for breakfast, lunch, or dinner. Our foolproof recipe will get you making perfect dosas in no time!
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Servings:
dosasCalories:
Ingredients
- Dosa batter
- oil / ghee / butter as required
Instructions
- How to make dosaHere's what you'll need to do when you are ready to make the dosas.
- Dosa Batter ofcourse. You can make you own dosa batter and ferment it in the Instant Pot or use a store-bought batter.
- First, heat a cast iron pan or crepe pan over medium heat. If using a cast iron pan, coat the pan with oil but do not spread oil for any other pan.
- Next, scoop a ladle full of dosa batter and pour it in the center of the hot pan.
- Using the ladle, quickly spread the batter in a circular motion, starting from the center and moving outwards to form a thin round so it looks just like a crepe or thin pancake.
- Next, take a teaspoon of oil, ghee, or butter and spread it uniformly around the outside of the dosa.
- Roast the dosa over medium heat until the base becomes crisp and you start noticing the bottom of the dosa starting to turn brown.
- Finally, gently scrape up the edges and carefully remove it.
Notes
Tips to make crispy dosasWhen you make dosas, you can follow these tips to make sure they get nice and crispy:Adjust the rice to lentils ratio slightly to add a bit more rice to help give them a crispier outside.Heat the dosas over medium heat to make the outside crispy and keep the inside tender.Make sure to coat the pan in oil or butter. These will help prevent the dosa from sticking and help give them a crispy texture.
Nutrition
Serving: 1g
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