Home-made Dosa Recipe

The recipe is for plain dosa which is a perfect breakfast if you are on weight-loss journey. Else, you can enjoy masala dosa by stuffing aloo sabzi in it.

Ingredients:

• White urad daal- 100 gms
• Rawa- 150 gms
• Rice flour- 50 gms
• Salt to taste
• Oil or ghee

My way of taking measurement for rawa and daal is in the the ratio of 3:2=rawa:daal. So basically, 2 cups of urad daal and 3 cups of rawa would be the best combination. Take urad daal and rawa in two separate bowls and add water to it. The water level should be higher than daal and rawa as it will rise after some time.

Soak urad daal and rawa in water for at least 3-4 hours.

After 4 hours, drain the water from daal and rawa. Make sure to not move the bowl of rawa, this way you can just drain of all the water from the bowl without passing rawa along with the water.

Now add urad daal to a grinder, add half cup of water to it and grind it. Prepare a fine and consistent paste.

Now mix rawa (soaked and water strained) and urad daal paste together well in a bowl.

Keep it aside covered for around 5-6 hours. During winters it may take more time to ferment and rise, however, in summer or spring season, 5 hours are enough. Once it is fermented, You will notice it is risen.

Add salt as per your taste and just 1/4 cup of water. This batter can be used to make idly also. For dosa, continue following the below steps.

Now add rice flour to the batter and mix it well. Add more water and make a dilute paste.

Now brush oil or ghee to the pan or spray to the pan.

Spread dosa batter to the pan. You can make a more dilute paste based on the thickness of dosa required.

Turn it once and serve it hot with sambar and chutney of choice.

The batter can be stored in fridge for 3-4 days also. The above quantity is enough for around 12-14 dosa (or depends upon size and thickness).

One plain dosa has around 70-85 calories (plus sambar and chutney separately). A masala dosa has around 150-160 calories in it.