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| Dosa for Breakfast |
There’s something magical about the comforting crackle of a dosa hitting a hot tawa, the creamy spoonful of coconut chutney on the side, and a sprinkle of spicy podi with a drizzle of ghee. It’s a classic Kerala breakfast that is both light and satisfying — simple ingredients, yet deep in flavor.
Now, let’s make it from scratch!
Simple Dosa Batter Recipe (Kerala Style)
Ingredients:
- Raw rice – 2 cups
- Urad dal (black gram) – 1/2 cup
- Fenugreek seeds – 1 tsp
- Cooked rice – 2 tbsp (for softness)
- Water – as needed
- Salt – to taste
Steps:
- Soak the rice, urad dal, and fenugreek seeds in water for 4–6 hours.
- Grind them together with the cooked rice or poha into a smooth, slightly thick batter using enough water.
- Ferment overnight (8–12 hours) in a warm place. The batter should rise and turn light and airy.
- Add salt and mix gently before making dosas.
🔥 Tips for Perfect Dosas:
- Use a cast-iron or heavy non-stick tawa for best results.
- Heat the pan well, then sprinkle a few drops of water. If it sizzles, it's ready.
- Grease lightly with a cloth dipped in oil before pouring batter.
- Spread thinly in a circular motion for crispy dosas.
- Cook on medium-high flame — cover if you want it soft; leave uncovered for crispiness.
- A dab of ghee or butter on top adds golden color and flavor
Details of Ingredients, items and packeted food from Supermarkets nearby:
Urad dal
Raw rice
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