Dosa is a famous recipe not only in India but abroad too. Its on the menu list of many North Indian Specialty restaurants too. Ingredients Rice, Split black
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Heat the coconut oil in a pan and add in the mustard seeds, dried red chilly, curry leaves and hing. Once the mustard seeds start popping pour the hot oil and spices mixture over the chutney and mix well Eat with keto dosa. Sahil is the master chef behind Headbanger's Kitchen.
Heat the pan and when the pan is hot enough, pour a ladleful of batter. Spread the batter circularly to make a thin dosa. Spray a little oil over the dosa and fry till it turns slightly golden. Fold over the dosa, transfer to a plate and serve hot with any chutney of your choice. A Dosa without chutney is like a kadak chai without a biscuit etc..
Indigenous to South India, Plain Dosa is a quick meal recipe made with a fermented batter of rice. For this recipe, all you need to do is soak rice and urad dal overnight and then grind into a paste. Just ferment it for 5-6 hours and your batter is ready. This simple recipe is pan-fried and is extremely popular across the country.
The taste of the dosa and the crispiness varies with the rice used. I have used all of them and have been able to make great crispy dosa with them. Dal: Use whole urad dal (gota) or split urad dal (dhuli) for batter.