Plain Dosa is a South Indian crepe made from rice and lentils, which is rich in carbohydrates and protein. It is quick, simple and delicious to eat. You can be creative to make different kinds of dosa, a favourite among kids. My children always prefer any type of dosa when given a choice over idli . And so is my hubby addicted to this wafer-thin crepes indigenous to South India. Served plain or sprinkled with chopped onions, these versatile pancakes tastes awesome and enhance any meal.
Plain dosa is made from fermented rice and black gram batter with some secret ingredients to get the perfect crispy dosas. Please refer to my post on idli-dosa batter, where you can find detailed information on how to prepare the batter. I always have the batter in the refrigerator, ready to whip up fresh dosas instantly on demand. It is such a comfort and soulful food complemented by any chutney and sambar. If you are a meat eater, then try plain dosa with chicken curry, lamb/mutton curry, chicken fry, any veg or non-veg gravy,….it tastes out of the world.
Step-by-Step process in making crispy Plain dosa:
If you missed out let me remind you, I use the same batter to prepare Idli and Dosa. There are other variations to dosa batter preparation, which I would be sharing in future posts. The consistency of the batter for dosa must not be as thick as it is for idli.
- Take some idli-dosa batter in a separate bowl, add very little water to dilute it and mix well so that the batter falls freely from the ladle. It should not be too watery.
- Heat a flat griddle over medium heat. Once the griddle is hot, take a ladle full of batter and pour in the centre of the griddle. If the griddle is too hot, sprinkle little water so that excess heat is absorbed.
- Use the back of the ladle to gently spread the batter in circular motion. Then drizzle few drops of oil through the dosa circumference so that it seeps oil from all the directions.
- Cook the dosa until its golden brown.
- When the corners start lifting up use a spatula to fold and remove the dosa.
You need not flip the dosa, though some prefer to do that. If you are using a nonstick pan, you can use very little oil or even skip oil…but it might be too dry…if you are ok with it feel free to skip oil ;).
Enjoy this lip-smacking plain dosa served with onion chutney and peanut chutney or with lamb curry. Do not forget to come back for the sides !!
Plain dosa served with mouth-watering lamb/mutton curry.
A Quick Summary:
- 4 cups of Idli-Dosa batter
- ¼ cup of water depending on the consistency of the batter
- 1 or ½ teaspoon oil per dosa
- Dilute some idli-dosa batter in a separate bowl, add very little water and mix well.
- Heat a flat griddle over medium heat. Once the griddle is hot, take a ladle full of batter and pour in the centre of the griddle.
- Use the back of the ladle to gently spread the batter in circular motion.
- Drizzle few drops of oil through the dosa circumference.
- Cook until its golden brown.
- When the corners start lifting up use a spatula to fold and remove the dosa. You need not flip the dosa.
- Serve hot with any chutney of your choice, sambar, vegetarian or a non-vegetarian gravy.
Fenugreek seeds and bengal gram (included while grinding the batter) play an important role in getting soft and crispy dosas.
Always bring the batter to room temperature before making dosas. Cold batter yields rubbery dosas.
Dosas tastes best when eaten hot.
The prep time excludes idli-dosa batter preparation.
Happy Cooking 🙂