Dosa is a delicious & popular south Indian dish which is accepted by almost every people in India. I mean there will be very less people who do not like dosa. It is so healthy and it comes with so many varieties. You can have this with sambar, coconut chutney, even some people like this with mango chutney or pickle. So if you like this so much then why not you try this plain dosa recipe and make at your home too.
Why people across the country love plain dosa for breakfast?
Dosa is a favorite breakfast for many people like me as it is healthy, tasty and you can have this with different chutnies. Some people also like this with different dry sabzi.
Why some people do not want to make dosa at home?
Only disadvantage of dosa is that you can not make this item whenever you will think as it needs time for preparing plain dosa batter. It may take 6 hours to 16 hours to be fermented. During winter, it really takes a lot of time to be fermented. Sometime it may happen that you keep dosa batter for whole night but still in the morning you find it is not fermented. But if your batter is not fermented then you will not get actual taste of dosa and it becomes sticky to your frying pan. More importantly it will not be so crispy it is not fermented.
So if you did not make good dosa batter then you can not make good dosa too. If your batter is too much fermented then also it will not be good. In such case, your dosa you be too much sour in taste.
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Surprised to see dosa batter being sold in the market
I lived in many cities across the country. But I never noticed dosa batter was being sold in any city except Nashik, Maharashtra. Did you notice this in your city? I mean, did you ever buy ready-made dosa batter /idli batter from the market in your locality? I think hardly a few people will say “Yes”. Atleast I did not notice such thing in Northern India, Eastern India. Not only that even I did not see such readymade dosa batter in Mumbai too. I do not know the exact situation of south Indian cities because though I visited some cities in South India but I never lived there for more than a week.
What items do people prefer to have with plain dosa? How to serve dosa?
Most people love to have plain dosa with sambar and coconut chutney. But still there are so many other chutney what are often serve with those delicious & crispy dosa. Those ctutnies are garlic chutney, onion chutney, tomato chutney, curry leaves chutney etc. Is there any other chatni what is coming in your mind? Then please share it with us by leaving a sweet comment below.
How to make plain dosa?
- Split black lentils – ½ cup
- Par boiled rice – 1 cup
- Salt – according to taste
- Curd – 2 tsp
- Oil – 2 tbsp
- Water – as required
- Soak split black lentils and par boiled water in water for 3 to 4 hours
- Use a wet grinder to grind lentils and rice, add sufficient water to grind.
- Now take all material in big bowl and add curd and keep it at warm place for 5-6 hours
- Now your batter is ready. You can see bubble within it.
- Now add salt according to taste, you can add little more water if you think it is very thick and stir very well.
- Heat a non stick pan and also add oil with brush or use any vegetable (a piece of brinjal, onion etc) to rub on pan with oil.
- Add batter in non stick pan with a serving spoon and spread batter over the pan as soon as possible
- Let it be fry, so that you can easily lift if from non stick frying pan
- Now you have made dosa and serve hot
Try some other breakfast dishes – dahi vada, sooji / rava upma, poha etc.
Plain dosa recipe
Preparation time : 6 hours
Cooking time : 30 mins
Yield : 6-8
Ingredients
- Urad dal / split black lentils – 1/2 cup
- Par boiled rice / ukda chawal – 1 cup
- Salt – according to taste
- Dahi / Curd – 2 tsp
- Oil – 2 tbsp
- Water – as required
Instructions
- Soak urad dal (split black lentils) and ukda chawal (par boiled water) in water for 3 to 4 hours
- Use a wet grinder to grind urad dal and chawal, add sufficient water to grind. Do not take too much water to grind as it makes batter very thin.
- Now take all material in big bowl and add 2 tsp curd (it will help to ferment this batter faster). It will ferment your batter within 5-6 hours. You have to keep this batter in a warm place for whole night.
- Now your batter is ready. You can see bubble within it. That means it is fermented. Now add salt according to taste, you can add little more water if you think it is very thick and stir very well.
- Now heat a non stick frying pan and also add oil with brush or use any vegetable (a piece of brinjal /eggplant, onion etc) to rub on pan with oil.
- Add batter in non stick pan with a serving spoon and spread it over the pan immediately
- Let it be fry, so that you can easily lift if from non stick frying pan
- Now you have done, do rest accordingly and serve hot
Important note (Plain dosa recipe)
⇒ This is the most easiest way to make plain dosa at home (what I think). You need very less time to ferment dosa batter. Otherwise during winter it is very difficult to ferment dosa batter within 12 hours. Sometime it may needs more time, specially if you are living in hill station and want to enjoy dosa at home then it will take 16-18 hours to ferment. That is why I find it easy way to ferment batter.
⇒ If you want restaurant style crispy dosa then add methi (fenugreek seeds) with urad dal and soak in water and poha (optional) with rice and soak in water. Follow rest according to this dosa recipe. But I never found any difference in final food, rather I would say to be careful in adding water in batter, if it is perfect and it is fermented perfectly then nobody can stop you to make tasty and delicious dosa.
Try this plain dosa recipe at home and reply below. I am sure if you follow instruction carefully then you will definitely surprise other by making restaurant style dosa at home.
I love this recipe . I have tried it after reading your post and it works for me. Thanks a lot
This seems to be very good looking I’m getting hungry I’ll do them, thank you very much for the recipe.