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Prep 24 hrs
Cook 25 mins
This is from the Weekend magazine that was published this Friday. Did you know that dosas are considered to be quite nutritious since they are made of parboiled rice(which helps preserve the vitamins in the rice unlike polished rice) and lentils. Dosas are served with sambhar, coconut or onion chutney(generally you'll get all these when you order for a dosa in a typical South Indian hotel) or the traditional "Milagai Podi" which is a powdered combo of lentils, chilli powder and other condiments. "Milagai Podi" is mixed with liberal spoonfuls of gingelly oil to create a delectable accompaniment to dosas.
- Grind rice with coconut, salt and water to a smooth batter.
- Ensure that the batter is of pouring consistency.
- Heat a non-stick frying pan.
- Brush with a little oil.
- Pour a ladleful of batter into the pan.
- Swirl the pan around allowing the batter to spread in the pan.
- Cook till done.
- Serve hot with chutney.
- TIP: When spread the dosa should have small bubbles.
- This indicates that the dosa batter is well fermented and light.