Originating from the 5th century A.D, dosa making has been an integral part of South Indian culinary pursuit. This thin pancake or crepe is commonly made from a fermented batter that predominantly consists of rice and lentils. Mostly served in the breakfast menu, dosa recipes can differ depending on the kind of ingredients, region, and occasion. Mostly termed as the Indian version of western pancakes, you can enjoy your dosa just the natural way or by adding spices or any other toppings to customize it as per your preference. Be it a star-rated restaurant or street corner, the sweet aroma of hot crunchy dosa lined with spicy chutney or filter coffee promises the perfect hearty meal-offering the ultimate gastronomic delight.
Yummy and easily digestible, these amazingly versatile dosa recipes contain high nutrition values that work wonders for our body. Being rich in probiotics, the fermented batter of these dosa recipes are healthy for gut bacteria. Moreover, fermentation enhances vitamin B and boosts our immune system. Moreover, the different dosa recipes are satiating enough to keep us energized for a long time while aiding in weight loss.
Homemade food made with care is always a better substitute than buying packaged dosa batter that contains harmful preservatives. Hence, it is important to learn how to make dosa batter that contributes to a healthy lifestyle and develops good eating habits among your family members. If you’re wondering how to make dosa batter in the simplest way, note down this easy dosa batter recipe that can be stored in the refrigerator and consumed for a week. If you still have leftover dosa batter, try masala idli or tossed idli by adding some mild spice powders and sautee them in oil. You can also season them with gun powder to make the lightest and appetizing snacks for your kids.
Dosa recipes can be made using raw rice, idli rice, or parboiled rice but the result for their texture mostly depends on the weather conditions. The dosa recipes batter takes longer hours to ferment without the addition of non-iodized salts like rock salt or sea salt that assists in quick fermentation. As per the traditional method of making dosa recipes, wash, rinse and soak urad dal (black lentils) with methi seeds, while rice and poha with water separately. Drain out their water completely and add them all together in a grinder. Blend until smooth and add water to make a thick consistent batter that looks frothy and bubbly. Cover and ferment for 10-12 hours. Add salt to taste. Pour a ladleful of batter on a heated non-stick pan and spread it in a circular motion. Smear a little oil or ghee on the edges. Cover and cook for a minute till the dosa turns golden brown. Fold over to make a semi-circle and serve immediately to avoid it becoming soggy and unpalatable.
If you’re one of those busy moms and always crunched for time, you can follow the quick tricks of dosa batter recipe that do not ask for fermentation overnight. By mixing, rice flour, split urad dal, besan (chickpea), baking soda, and water, you can make a batter and leave it aside for a couple of hours. As it doubles its size, your instant dosa batter is ready for use. Even though the base for the dosa recipes may be simple, their different ingredients impart a lot of flavour to them. Most importantly, these dosa recipes can be made using staple ingredients that are easily found in your kitchen pantry. If you’re looking for quick dosa recipe that requires less time and effort, listed below are some of the quickest instant dosa recipes that can be made without much fanfare.
If you’re looking for authentic masala dosa from the South Indian repertoire, this can be your go-to dish. Add rice and lentils to make the dosa batter. The masala for dosa is the filling that is prepared by frying spices, curry leaves, chopped tomatoes, and onions together to cubed pre-boiled potatoes and enwrapped within the dosa. Serve with coconut chutney and sambhar.
Neer means water in the Tulu language so Neer dosa hails from the Udipi district of Karnataka. Expect the batter of your neer dosa to be runny and watery. Commonly served with spicy kara chutney, coconut-based gravies, channa Agassi, or kori gassi, smooth and tender neer dosa is prepared with only rice flour and grated coconut.
Ragi dosa is a whole grain with high fibre promising good health with taste. Instant ragi dosa is made within minutes by mixing up ragi flour, curd, water, or buttermilk. Alternately, soak finger millet or red millet, blend and then ferment it. You can even mix some ragi flour with regular dosa batter to make instant ragi dosa. Adding grated onion, minced ginger, green chillies, curry leaves, coriander leaves or pepper may also enhance the earthy taste of the ragi dosa.
Oats are an excellent source of protein while rolled oats are fibre–rich and good for diabetes. Hence, you can use quick-cooking oats or finely powdered oats mixed with semolina and rice flour to make a batter for your oats dosa. Adding chopped onion, grated ginger, and yoghurt make the batter delicious and serve your oats dosa with any chutney you like.
Moong Dal Dosa
Protein-packed and flavourful, moong dal dosa is a great addition to your breakfast menu.
This recipe doesn’t require long hours of soaking or fermenting the batter. They can be made by resting the skinned or split moong dal in warm water. Then they are ground to batter for making the soft thin crepes. Accompanied with ginger chutney or tomato chutney, moong dal dosa guarantees the most wholesome meal of the day.
Adai dosa can be made either crisp or soft, thick or thin to suit your taste. You can use lentils like urad dal, tur dal, moong dal, or chana dal along with rice to make your favorite adai dosa. Soak the ingredients and blend them to form a slightly coarse batter. The batter is not necessarily fermented but resting helps to enhance the flavour. The spices, seasonings, or proportions of dal or rice may vary from one family to another. Adai dosa is usually served with white unsalted butter, avial, jaggery, or idli-dosa podi.
Rava is coarsely or finely ground husked wheat. Rava dosa batter has a thinner consistency than the regular batter. Made using semolina, rice flour, and all-purpose flour, rava dosa is must try out dish. Chopped cashews can be added along with onions and green chillies to spice up the batter. Sour curd helps to attain the golden crisp colour of the crispy and flaky rava dosa.
If you’re looking for easy dosa recipes, wheat dosa is the right pick. Also known as godhuma, your lip-smacking wheat dosa tastes best with dosa podi or coconut chutney. Wheat dosa batter is made by mixing wheat flour, rice flour, rava, curd and water. Add a dash of lemon or buttermilk to give it a tangy twist. Buttermilk or curd diluted with water is used for binding the wheat flour. You can temper with mustard, chopped onion, spices and herbs for adding extra seasoning to it. Serve with peanut chutney, mint or curry leaves chutney.
Whether you’re a fan of masala dosa or ragi dosa, these distinct dosa recipes offer a gluten-free and vegan treat for all ages. A piping hot bowl of sambar or savoury chutney accompanied by crispy dosas made from any of these dosa recipes listed here is a match made in heaven. So, find your apron and try these delicious and timeless dosa recipes at home, and get rave compliments for your dosa making skills.