Dosa is a popular South Indian dish that is also loved in Sri Lanka. It is known for its crispy texture and soft center, making it a perfect choice for breakfast or a light meal.
I’ve made dosa at home many times, and getting the batter right is the most important step for a good result.
Now let’s see what you need to make Dosa.
Simple dishes like this dosa are a big part of everyday meals, and recipes like vegetable masala dosa also follow the same idea with a slightly richer filling and flavor.
Ingredients
- Udhu flour – 200g
- Rice flour – 200g
- Bread flour – 150g
- 1 1/2 teaspoons of yeast
- About 950 ml of coconut milk
- About 2 teaspoons of salt
Step 1
Now the first thing we need to do is put 200g of udhu flour in a bowl, then add the bread flour and rice flour to it. Now add 1 1/2 teaspoons of yeast. You need to mix this flour well.
Here, I want to tell you that when choosing yeast, choose good fresh yeast.
Then add coconut milk little by little and make the paste. You can use a whisk or your hands. Mix well until there are no lumps. It takes us a while to mix with the whisk. So after it has melted a little, you can blend it in a blender jar for about a minute, I used about 950ml of coconut milk to make the exact Tose Padma. The amount of flour you use may be less or more depending on the amount of flour you use.
Now let’s cover this mixture and keep it for about twenty-five to thirty minutes until it is well cooked.
To make it, we need,
Next, let’s make the Tose Tempura, which makes the Tose delicious.
- Chop 1 onion.
- A little curry.
- 1 teaspoon of mustard seeds
- 1 teaspoon of turmeric
- 1/2 teaspoon of urad dal
The quality of the dosa depends mainly on the batter. A well-fermented batter helps create the crispy texture on the outside while keeping the inside soft.
Step 2
First, put a pot on the stove and after the pot is well heated, add about two tablespoons of oil. I added coconut oil. Now after this oil is well heated, add the mustard seeds. Next, add the turmeric. While adding the uluhal, reduce the heat of the stove a little. Now add the chopped onions and curry leaves.
Fry these things well.
Until they turn golden brown.
Now remove it from the stove and keep it aside. We do not add this to the Dosa mixture while it is still hot. We add it after it has cooled down well.
After that, we will take the Dosa mixture that we left to simmer for about half an hour.
This Dosa mixture does not need to be very tender, just half an hour is enough.
Next, we will add salt to it. I add about two teaspoons of salt and mix it well. When we add salt, the spiciness of this is reduced a little. So mix it well.
Next, add the onion paste that we made and mix well.
If you feel the consistency is too thick, add a little water or coconut milk. I felt the consistency was too thick, so I added about four tablespoons of water. Even then, you need to stir well.
Getting the batter right is the key to many traditional recipes, and even something like this easy dal curry shows how simple ingredients can create deep and satisfying flavors.
Now let’s make the tosa.
I kept a plate on the stove, you need to keep it on a little high heat. Do not reduce the heat. Heat the plate well. Once the plate is well heated, reduce the heat to normal. If you are going to grease the oil, you should grease it a little. Do not grease it too much.
Now let’s add the Dosa mixture that we have prepared. You all add the same amount. Place the ladle exactly in the middle of the Dosa mixture and without pressing your hand, rotate it loosely in a circle, around it. So that the Dosa mixture spreads around the plate.
Now when the Dosa is well cooked, keep it for about two minutes. Let one side sit for about two minutes. After the moisture has reduced, check to see if the bottom side is well cooked.
After the bottom side is well cooked, turn it over to the other side, you don’t need to keep that side for that long. Just keep it for about a minute. Just keep it until some moisture has disappeared.
After it turns light brown, remove the tosa from the plate. Then let’s make all the tosa in the same way.
You can make about fifteen Dosa from the quantities I gave you. This Dosa is not at all strong like a filling. It is also very tasty. There is a very good milky taste in these Dosa. I feel like eating this Dosa.
Tips for Better Dosa
– Make sure the batter is properly fermented
– Use a hot pan for better crispiness
– Spread the batter evenly for a thin texture
CONCLUSION
Making dosa at home is simple once you understand the batter and cooking process. With a little practice, you can make crispy and delicious dosa that tastes just like restaurant-style versions.
Along with dosa, you can also try dishes like Sri Lankan fish patties if you enjoy homemade recipes that are simple, flavorful, and perfect for sharing with family.
Thank you very much for reading my article. If you have any questions or comments about this, please leave a comment below and let me know. Please share and support.