To learn to make crispy plain dosa at home from scratch with step by step is no a big task. Dosa is the popular South Indian breakfast with fermented rice and lentil batter similar to idli.
Basically these are thin or thick Indian crepes, served with an array of chutneys and sambar. Dosa is a favorite among the Indians and there are literally 100 of varieties in tiffin centers and restaurants. Dosa is staple breakfast of every South Indian home.
Usually, the process has three steps, namely, soaking , fermenting, shallow frying to make a basic batter and prepare dosa. To make dosa the main ingredients we need are rice and urad dal. Optional ingredients are chana dal,fenugreek seeds, poha and others.
Dosa can be of many types. Ranging from sada dosa, masala dosa, paper roast, ghee roast, restaurant style crispy dosa to humble uthapam which is made usually to finish off the batter.
The history of dosa is very interesting. Dosa seems to have has its origin from Udupi, Karnataka. Till today crispy dosas or sada dosa from Udupi restaurants are very popular.
Benne dosa, Masala dosa, Mysore masala dosa, Set dosa, Adai are few popular varieties. Rice, urad dal and channa dal are rich in nutrients and it is one power packed breakfast to start the day just like idli.
You can make dosa at home easily with a mixer grinder. There are any ways to make and the proportions literally vary from home to home.
Making dosa at home is easier than idli. A wet grinder is not necessary for making the batter. A mixer grinder is very much sufficient to make perfect dosa batter.
To make dosa batter
To make dosa