Plain Dosa Recipe – Find step-by-step procedure for making Plain Dosas that are crispy and tasty. The name Plain Dosa is actually misleading – there is nothing plain about it.
The reason, perhaps, it is called Plain Dosa is that there are hundreds of varieties of Dosa that are derivatives of this so called ‘Plain’ Dosa. Plain Dosa is the simplest form of Dosa yet will turn out to be one the best Indian breakfast recipes or maybe even served during Lunch or Dinner.
Plain Dosa is a leading contender among South Indian recipes (maybe along with Idli) – you can find Dos in the menus of almost every South Indian restaurant in India and beyond. Many home cooks have Dosa batter ready in the refrigerator – all that one needs to do is have the batter cool down to room temperature and then start making crispy Dosas.
Nothing can complement Plain Dosa recipe than an assortment of Chutneys – Coconut Chutney is the most famous side-dish to go along with Dosas but you can complete a Dosa meal by adding some spicy Sambar.
The crispiness of the Dosa depends on the quality and the fermentation process – these 2 processes are key to getting the right Dosa. But don’t fret if you’re Dosa doesn’t turn out the way you want it, the first time.
Plain Dosa recipe’s main ingredients are Plain Rice, Parboiled Rice and Urad Dhal – the combined batter of these three gets that flavor and texture to the Dosas.
Dosa is a nutritious dish too – the parboiled Rice and the Urad Dhal pack a lot of good fiber and protein. Having said all that, we wish you great success in your Dosa making journey 🙂
Find the recipe below for Plain Dosa below.
Plan Dosa Recipe
- Iron Tawa
- Non-stick Tawa
- 1 cup plain rice
- 1 cup parboiled rice
- 1/4 cup white urad dal
- 1/2 teaspoon Methi seeds fenugreek
- 1/2 teaspoon soda bi carbonate
- 1/2 cup curds or Yogurt
- 10 teaspoon Ghee or Oil as your preference
- 3 cups Water for grinding the batter
How to make:
- Wash the rices and dal together.
- Add plenty of water and methi seeds.
- Allow to soak for 7-8 hours or overnight.
- Rewash the rice by draining the water 2-3 times.
- Grind to a paste.
- Very fine grains should be felt in the batter (similar to Rawa or Semolina).
- Add soda bicarb and salt and mix well.
- Keep aside in a warm place for 8-10 hours. Beat the curds well.
- Add to the batter, add more water if required.
- The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
- Heat the iron griddle or non-stick tawa well.
- Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
- Pour a teaspoon of ghee or oil over it.
- Remove with spatula when crisp. Serve hot with chutney and / or sambar.
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