Its a classic South Indian dish that has gained popularity around the world for its unique flavor and versatility. Learn about the history and health benefits of Dosa, as well as an easy-to-follow recipe for making this delicious and healthy dish.
History of Dosa:
This recipe has a rich history that dates back to ancient India. Originally known as ‘dosa’ or ‘dosai’, it was traditionally made using a stone grinder to grind the rice and lentils into a fine Batter, which was then fermented using natural yeast or bacteria. Today, modern kitchen appliances such as blenders and mixers have made the process much easier and quicker, but the traditional method is still used in many households and restaurants.
Health Benefits:
Making Dosa at Home also has several health benefits. It is naturally gluten-free, low in calories, and high in protein and fiber, making it a great option for those looking for a healthy and filling meal. The fermentation process also enhances the bioavailability of nutrients in the batter, making it easier for the body to digest and absorb them.
How to make dosa, checkout our recipe down there. You can make Cheese dosa, mysore masala dosa using our recipe card and server the dosa with chutney.
Classic Dosa Recipes: Plain Dosa, Masala Dosa, Onion Dosa, and Set Dosa
Ingredients
For the Dosa Batter:
- 2 cups parboiled rice
- 1 cup urad dal
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon salt
- Water as needed
For the Plain Dosa:
- Dosa batter
- Oil or ghee for cooking
For the Masala Dosa:
- Dosa batter
- 1 cup potato masala cooked and seasoned mashed potatoes
- Oil or ghee for cooking
For the Onion Dosa:
- Dosa batter
- 1/2 cup finely chopped onions
- Oil or ghee for cooking
For the Set Dosa:
- Dosa batter
- 1/2 teaspoon baking soda
- Oil or ghee for cooking
Instructions
For the Dosa Batter:
- Rinse the parboiled rice and urad dal separately with water until the water runs clear. Soak them separately in enough water for at least 6 hours or overnight.
- After soaking, drain the water from the rice and grind it into a smooth batter using a wet grinder or a high-powered blender. Add water as needed to get a smooth, pouring consistency batter. Transfer the rice batter to a large bowl.
- Next, grind the soaked urad dal and fenugreek seeds into a smooth and fluffy batter. Again, add water as needed to get a smooth batter. Transfer the urad dal batter to the same bowl as the rice batter.
- Add salt to the batter and mix well using your hands. Cover the bowl with a lid or a cloth and let the batter ferment in a warm place for at least 8-10 hours or overnight. The batter should rise and become fluffy after fermentation.
For the Plain Dosa:
- Heat a non-stick pan or a cast-iron skillet on medium heat. Grease the pan with a few drops of oil or ghee. Once the pan is hot, pour a ladleful of batter onto the center of the pan and spread it evenly in a circular motion using the back of the ladle. You can make the dosa as thin or thick as you like.
- Drizzle a few drops of oil or ghee on the edges of the dosa and cook it for 2-3 minutes until the bottom Turns Golden Brown and crispy. Flip the dosa and cook for another minute on the other side until it turns golden brown and crispy.
- Repeat the same process with the remaining batter to make more dosas. Serve the hot dosas with coconut chutney and sambar.
For the Masala Dosa:
- Heat a non-stick pan or a cast-iron skillet on medium heat. Grease the pan with a few drops of oil or ghee. Once the pan is hot, pour a ladleful of batter onto the center of the pan and spread it evenly in a circular motion using the back of the ladle. You can make the dosa as thin or thick as you like.
- Drizzle a few drops of oil or ghee on the edges of the dosa and cook it for 2-3 minutes until the bottom turns golden brown and crispy. Flip the dosa and spread a spoonful of potato masala on the dosa. Fold the dosa in half and cook for another minute on both sides until it turns golden brown and crispy.
- Repeat the same process with the remaining batter to make more masala dosas. Serve the hot masala dosas with coconut chutney and sambar.
For the Onion Dosa:
- Heat a non-stick pan or a cast-iron skillet on medium heat. Grease the pan with a few drops of oil or ghee. Once the pan is hot, pour a ladleful of batter onto the center of the pan and spread it evenly in a circular motion using the back of the ladle. You can make the dosa as thin or thick as you like.
- Sprinkle a handful of chopped onions on the dosa and drizzle a few drops of oil or ghee on the edges of the dosa. Cook the dosa for 2-3 minutes until the bottom turns golden brown and crispy. Flip the dosa and cook for another minute on the other side until it turns golden brown and crispy.
- Repeat the same process with the remaining batter to make more onion dosas. Serve the hot onion dosas with coconut chutney and sambar.
For the Set Dosa:
- Add baking soda to the fermented dosa batter and mix well. The batter will become frothy and bubbly.
- Heat a non-stick pan or a cast-iron skillet on medium heat. Grease the pan with a few drops of oil or ghee. Once the pan is hot, pour a ladleful of batter onto the center of the pan and spread it evenly in a circular motion using the back of the ladle. You can make the dosa as thick as you like.
- Cover the pan with a lid and cook the dosa for 2-3 minutes until the bottom turns golden brown and the top looks cooked. Flip the dosa and cook for another minute on the other side until it turns golden brown and crispy.
- Repeat the same process with the remaining batter to make more set dosas. Serve the hot set dosas with coconut chutney and sambar.
- Enjoy these classic dosa recipes for breakfast, lunch or dinner. They are versatile, delicious and easy to make at home.
Notes
Nutrition fact
| Nutrient | Amount per serving (1 dosa) |
|---|---|
| Calories | 120 |
| Total Fat | 1g |
| Saturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 190mg |
| Total Carbs | 24g |
| Dietary Fiber | 2g |
| Total Sugars | 0g |
| Protein | 4g |
| Vitamin D | 0mcg |
| Calcium | 18mg |
| Iron | 1mg |
| Potassium | 100mg |
Note: The nutrition values may vary slightly depending on the specific ingredients used in the recipe.
What is the difference between plain and masala dosa?
Plain is a thin and crispy pancake made of fermented rice and lentil batter, while masala dosa is a variation of plain dosa that is stuffed with spiced potato filling.
Are these gluten-free?
Yes, these are gluten-free as they are made from a combination of rice and lentil batter.
Can be made without oil?
Yes, you can make oil-free by using a non-stick pan or griddle and applying a thin layer of batter on it.
Can I make dosa batter in advance?
Yes, you can make batter in advance and store it in the refrigerator for up to a week.
How many calories are there in a plain dosa?
A plain (one serving) contains approximately 120-150 calories, depending on the size and thickness of the dosa.
Is it a healthy food option?
Yes, dosas are generally considered a healthy food option as they are low in calories, fat, and sugar, and are rich in protein and other nutrients. However, the addition of ghee or oil while cooking can increase the calorie content.
What are the different types of chutneys served with dosas?
Coconut chutney, tomato chutney, and mint chutney are some of the common chutneys served with this delicious breakfast.
Check out for More>>
If you enjoyed this recipe, be sure to check out our other mouth-watering recipes on our website! We have a wide variety of dishes for you to choose from, whether you’re in the mood for something sweet or savory, healthy or indulgent. If you’re a fan of South Indian cuisine, you won’t want to miss our recipes for Masala Dosa and Bread Idli. And if you’re craving something more filling, our Butter chicken, Biryani & Creamy Mushroom Risottorecipe is sure to hit the spot. From classic comfort foods to exotic international cuisine, our collection of recipes has something for everyone. Don’t miss out on the opportunity to discover your next favorite dish! Browse our website today and find your next culinary adventure.
Make sure you Subscribed to our Newsletter !!
Check Out Our Kid’ Website for Click here
