24 hrs 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.
My Private Note
Units: US | Metric
- 1Grind rice with coconut, salt and water to a smooth batter.
- 2Ensure that the batter is of pouring consistency.
- 3Heat a non-stick frying pan.
- 4Brush with a little oil.
- 5Pour a ladleful of batter into the pan.
- 6Swirl the pan around allowing the batter to spread in the pan.
- 7Cook till done.
- 8Serve hot with chutney.
- 9TIP: When spread the dosa should have small bubbles.
- 10This indicates that the dosa batter is well fermented and light.
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Nutritional Facts for Rice And Coconut Dosas/Crepes
Serving Size: 1 (119 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 491.3
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 12.3 g
- Cholesterol 0.0 mg
- Sodium 8.8 mg
- Total Carbohydrate 82.3 g
- Dietary Fiber 4.8 g
- Sugars 1.5 g
- Protein 7.9 g