Dosa Recipe
How It’s Made….
When we think about how this delectable high protein vegetarian breakfast is made, it is really simple. It is as simple as pouring the batter onto a hot cast iron skillet or a nonstick pan and voila! Crispy Dosa is ready! The thing that appeals most to me (apart from the taste of course), is how quickly you can make dosa. It is also a very nostalgic food for me. I remember waking up as a kid to the whole house filled with the rich and delicious aroma of dosai wafting in the air.
The sheer variety of dosas also boggles my mind. It is such a versatile food that we have the famous “99 dosa” dosawala in Bangalore. Quite honestly, I feel they are the real dosa kings of making the perfect south Indian dosa and there is nothing quite like anna ka dosa. They make all kinds of dosas - plain dosa, podi dosa, masala dosa, paneer dosa, paper dosa, egg dosa, onion dosa, mulbagal dosa (or mulabagilu dosa), ragi dosa, millet dosa, ghee roast dosa, rava masala dosa, rava plain dosa, paper masala dosa, palleturi dosa, mylari dosa, pai dosa, kari dosa, panchakattu dosa, onion rava dosa, suji ka dosa, poha dosa, panchakattu dosa, onion masala dosa, paneer masala dosa, ghee dosa or tuppa dosa as it is called in Kannada, palak dosa, Udupi dosa, neer dosa, and Madurai kari dosai. I mean, the sheer number of options at any such dosa point or dosa gaadi makes it so difficult to choose!
Dosa Is Good For Health - Myth or Fact?
A lot of recipes these days are judged based on whether they are healthy or not. Traditionally, I would classify dosas as soul food. But a nice hot plate of crispy butter masala dosa makes for a great cheat meal though! For me, it is the crackle that does it! And the great part is, we can always modify this delicious recipe to fit the health and fitness buffs out there! There are many variations like green moong dal dosa, multigrain dosa, jowar dosa, carrot dosa, beetroot dosa, dal dosa, bajra dosa, ragi dosa, and quinoa dosa. A healthier version, with no compromise on the nutritional value!
Who Said Vegan Food Doesn’t Have To Taste Good?
This simple Madrasi dosa recipe brings the delectable tastes of South India right to your kitchen! You can make your home the dosa capital and impress all your friends with this easy recipe. Dosa is also a great dish to continue in today’s age where vegan food is gaining popularity. This “vegan pancake” as I call it, can be eaten every day for breakfast. It is hands down, one of the best vegan dishes that I have had. It is also one of the very easy vegan recipes you can add to your routine. Besides, with so many people adapting to the vegan diet recently, this versatile dish can continue to remain in your vegan diet plan, without giving the feeling of missing out. It is also great because it can be had as a quick vegan snack in those instances when you don’t have time to prepare an elaborate meal.
Dosa Recipe
INGREDIENTS
Ildi & Dosa Batter (Click here for the recipe)
Oil
Cast iron or non-stick pan (tawa)
PREPARATION
Heat the pan. To check if the pan is hot enough, sprinkle a few drops of water on it, and if the water droplets start to roll around for a while before evaporating, the pan is hot enough.
Pour the batter, one ladle at a time, and spread it around the pan to form a circle.
pour a little pol around the edges of the dosa.
Cook on medium heat for about 2-3 minutes until the dosa starts turning crispy around the edges.
Flip the dosa over for a couple of more minutes.
Serve hot and enjoy with your favorite side dish - Sambar, Coconut Chutney, Onion Tomato Chutney, Sweet Dahi (Curd), or my personal favorite, Molaga Pudi with sesame oil.
Remember to grease the pan in between dosas.
Additional Tips
Add Molaga Pudi to the dosa before flipping the dosa and you get the famous Pudi Dosa.
Add onions before flipping the dosa and you get onion dosa.
Add potato sabzi to the dosa right before serving and you get masala dosa.
Make the dosa in a wok and you get appam.