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
Short Grain White Rice
0.5 cup
Poha
0.25 cup
Urad Dal
1.5 tbsp
Fenugreek Seeds
0.25 tsp
Salt
1 pinch
Water
0.25 cup
Cold Pressed Olive Oil
0.5 tsp
Step-by-step instructions to cook
Prep
Wash and soak the rice in water for about 5 hours.
Rinse the urad dal and fenugreek seeds multiple times, then soak them separately in water for about 5 hours.
Just before blending, wash and soak the poha briefly.
Drain the soaked poha, urad dal, and fenugreek seeds, and blend them with salt and enough water until you achieve a smooth, frothy batter.
Transfer this batter to a large bowl.
Next, blend the soaked and drained rice with water until smooth, then combine it with the urad dal batter, and mix well.
Allow the batter to ferment in a warm place for 8-12 hours.
After fermentation, stir the batter gently and adjust the salt as needed.
Cooking
Heat a tawa over medium flame.
Pour a ladleful of the batter onto the tawa, spreading it gently but not too thin.
Drizzle a little oil around the edges.
Cover and cook until the dosa is fully cooked on one side.
Flip the dosa and cook for another minute or so until the other side is done.
Serve the dosa hot.
Nutrition information
(per serving)
Carbs
26.7
Proteins
2.9
Fats
0.8
Fiber
0.5
127
kcal
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