Dosa is the Indian pancake/crepe.You can make it as a thin crepe or as a thick pancake.Plain dosai recipe is actually a vegan gluten-free crepe.This dish has gained popularity all over thanks to Udupi restaurants.It is that tiffin recipe which has gain cult status.While the west goes with pancake, this is a vegan gluten-free version.It is loaded with proteins thanks to the lentils in it.Nowadays very popular even in the western world.Thanks to eateries like Saravana Bhavan,Dosa Plaza and Dosa hut.
It is as versatile as your pita bread a wrap.
Add any filling to it and make it your own special recipe.
How to make dosa batter?
Dosa ingredients are simple.We soak rice and black split gram overnight.You may add rice flakes/poha and fenugreek seeds/methi dana to make it extra crispy.We then grind it together to make a good batter.Let it ferment for few hours,until it rises.
Make thin crepes or pancakes as per your choice.
Is dosa healthy?
Yes this dish is rich in Iron and protein.
It is also great for your bones and gut as it is fermented.
Also, low on fat.
Why is it popular?
You can find it everywhere,from streets of Benaras to down south in Kanyakumari.
Some like it plain others with mashed potato filling.Nowadays, people even make different types of masala.
I have attended food festivals as a kid.Hotel Green Park Vizag would sell 108 types in their food festival.There were so many types of masala dosa both traditional and fusion ones.Rava masala,onion masala.Schezwan,Mutton,Chicken keema and even chopsuey.Some eateries like Sai Ram parlour are famous for their crispy and cheap fare.The most unique stuff,I have even seen is butter loaded version on a mobile stove in the streets of Benaras some years back.Seeing this south Indian dish in Hindi heartland shows its popularity
Typical street food made mobile as butter is easy to carry.It provides the fat needed for cooking.
Thus,you can cook batter and serve fresh to devotees coming from Ghat post morning prayers.
Vendors sell fresh butter laden dosai and idli on makeshift stalls on steps of shops which are yet to open for the day.
They disappear as soon as the shops are ready to open.
Quite unique arrangements I must say,making best of space and time.
Why is my dosa not crispy?
If you do not follow the batter ingredient ratio correctly,it will not come out perfectly.Also, use a cast iron pan for them.Perfection guaranteed!
If your dosa is sticking to the pan,its either too hot or not seasoned properly.
How to make a perfect dosa?
To make a perfect dosai,ensure your cast iron pan is hot.If it is too hot,Sprinkle some water on the pan.
Always put the batter first.Once,you spread the batter with a ladle,pour few drops of oil and cover it with a lid.Flip once,it stops sticking to the pan.If the batter sticks,at one end,it still needs few mins wait.Else,the dosa will break.
Good seasoned cast iron pan is great for making crisp dosai.
Scroll below to read the recipe of Indian Dosa recipe
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