Cooking Recipe: Curated in FOOD

Traditional Indian Dosa With a Twist, Rich in Taste

An easy and simple twist using Wheat flour

Some of you heard about dosa, while some may not. The one food I could easily compare with Dosa is Crêpe — the thin pancake originated from France.

When I think of dosa, an Indian traditional all-time dish, the first thing that comes to my mind is about the sizzling sound it makes when the batter is poured on a hot greasy pan with a pinch of added butter or Ghee.

By adding a bit of Butter or Ghee’s presence makes the dosa very crispy, crunchy, and tasty. The variations emerge with different naming conventions due to the flavor, such as Butter Dosa, Ghee Dosa, and the list goes on.

But nobody tells you the real effort required behind the preparation of this all-time dish. It’s a dish that is easy to cook, barely within 1–2 minutes. The lengthy preparation involves soaking of rice and lentils around 5–6 hours, grind them in a fine batter and keep the batter overnight for fermentation.

I do make very traditional dosa at least once a week home. Here I am giving a twist which makes the process which is much easier to prepare the batter, be it for breakfast or dinner. The twist doesn’t guarantee you the original taste of the dosa due to its ingredients; however, the twist has its unique taste.

Ingredients for ten-piece

Preparation Time: 1 hour & Cooking Time: 10 Minutes

1/2 Cup wheat flour spoon and leveled

1/2 Cup rice flour spoon and leveled

1/2 teaspoon Asafoetida powder

1/4 cup grated coconut

1/8 Cup finely sliced shallots

1 tablespoon finely sliced green chilies

1 teaspoon salt

2 cup water

1 tablespoon butter

Optional

1/8 cup finely chopped curry leaves or coriander leaves

1. Whisk wheat flour, rice flour, salt, grated coconut, and asafoetida powder in a bowl.
2. Add water into the flour mixture and make it a fine batter, similar to the consistency of a pancake batter.
3. Add shallots, green chili, and leaves to the batter. Mix well and let it rest, preferably for an hour.
4. Heat a pan or stainless steel skillet on a low-medium flame.
5. When the skillet is hot enough, add a pinch of butter and spread in the pan.
6. Stir the batter before ladling it, as the mixture tempts to accumulate or settle on the bottom of the bowl. Repeat this step each time before ladling the batter.
7. If the batter is too thick, adjust the consistency by adding a bit of water.
8. Take one full ladle of batter and pour it in the pan. Since the batter is runny, don’t need to spread it as the batter will spread on its own with the help of butter.
9. When one side is brown enough with a crispy texture, flip the dosa over. It would take a minute or so. You may add a pinch of butter again before flipping the dosa.
10. When both sides are done, you may remove the dosa from the pan.

Notes

• Serve the dosa hot as it is or with a side of mayonnaise, chili sauce, or tomato ketchup.
• You may add more ingredients such as finely sliced carrots or spinach of your choice.
• You may alter the dry ingredients except flour with your choices.

You may enjoy this recipe.