Dosa, also known as the Indian pancake, is a wholesome breakfast that keeps you full for a long time without adding up to your calories. A staple food from the Southern part of India, dosa is a great source of protein as it has the right combination of dal and rice. Though a healthy breakfast option, making dosa is difficult for a number of reasons. From maintaining the right consistency to grinding the soaked ingredients to perfection, making a perfect dosa is not as easy as it sounds. However, with the right appliances, making dosa batter is not as difficult as it seems. So, in this blog, we share some tips and tricks to prepare the perfect dosa for breakfast.
Things To Consider Prepare Dosa at Home
1. Use the Right Appliance
The thumb rule for making dosa is to soak the ingredients overnight. So, if you forget to soak the ingredients, eating a crispy dosa for breakfast will be next to impossible. Considering this, KENT has come up with some grinders and blenders that can help you prepare dosa batter even without soaking. The appliances have a high speed and high power operation coupled with diamond-cut blades that make preparing dosa batter a breeze, even if you haven’t soaked the ingredients overnight.
2. Consider the Type of Rice and Dal
A common mistake that we make is using any type of rice or urad dal that we find. However, to master the art of making the perfect dosa, you need to select the right type of rice. Go for ‘Idli Rice’, as this is specifically made for preparing dosa or idli batter. Idli rice is a short-grained, fat, and parboiled rice found in India. When it comes to the urad dal, go for whole or split, dehusked black gram. Add 2 portions of rice and 1 portion of dal to get the perfect consistency of dosa batter.
3. Elevate Your Dosa Recipe by Additional Ingredients
To bring out the flavor of the dosa, you can add some additional ingredients as well. In addition to rice and dal, you can add fenugreek seeds, which help in the fermentation of the batter. You can also add a handful of cooked rice or poha (flattened rice flakes) to make the dosas crispy and perfect. If possible, make sure you provide some time for the fermentation process to get the best results.
Here are some best and instant dosa recipe:
- Prepare instant dosa mix by combining it with water or buttermilk to make a smooth batter.
- Allow the batter to rest for a few minutes to ensure the right consistency.
- Heat a non-stick pan or tawa on medium heat.
- Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin layer.
- Drizzle some oil or ghee around the edges for a crispy texture.
- Cook until the bottom side turns golden brown and crisp.
- Flip the dosa carefully and cook the other side for a few seconds.
- Remove from the pan and serve hot with chutney, sambar, or any preferred accompaniment.
- Repeat the process with the remaining batter to make more dosas.
- Enjoy the delicious instant dosas as a breakfast or snack option.
4. Use the right Frying Pan
Lastly, make sure that you use a frying pan that has been exclusively made for making dosas. This will ensure that the dosa doesn’t stick to the pan, which is a common issue faced by many people. In addition, you also need to check the temperature of the pan. Make sure that the Tawa is not too hot or cold. If the pan heats up too much, sprinkle some water to lower the temperature. However, you can get rid of these hassles with the help of KENT Chilla and Dosa Maker. The easy-to-use appliance enables you to make perfectly round and crispy dosas within minutes.
Last Few Words
Those were some of the useful tips and tricks to prepare the perfect dosa at home. Thanks to the range of grinders and blenders by KENT, you can make dosas instantly even if you haven’t soaked the ingredients overnight. To find out more about the range of grinders and blenders.
Frequently Asked Questions
1. How to make dosa batter fast?
To make dosa batter quickly, follow these steps: Soak rice and lentils for a few hours. Grind them together into a smooth paste. Add a pinch of fenugreek seeds for fermentation. Allow the batter to ferment for a few hours or overnight in a warm place. Once fermented, the dosa batter is ready to use for making crispy and delicious dosas.
2. How does dosa become crispy?
Dosa becomes crispy due to the unique cooking technique. After spreading the dosa batter on a hot griddle or tawa, it is cooked on medium-high heat until the bottom side turns golden brown and crisp. The high heat and extended cooking time help in the caramelization of the batter, creating a crispy texture. Using a small amount of oil or ghee while cooking also contributes to the crispiness of dosas.
3. What are the ingredients to make dosa?
The basic ingredients to make dosa include rice and urad dal (skinned black gram). These are soaked, ground into a smooth batter, and left to ferment. Salt is added for flavor. Optional ingredients include fenugreek seeds for fermentation, and flattened rice (poha) or cooked rice for texture. Oil or ghee is used for cooking dosas on a hot griddle or tawa.