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Main Course

Kerala Dosa

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 6 servings

2 cup Idle/Dosa rice
1 cup Whole Black gram (Uzhunnu)
2 - Boiled rice
Salt, to taste

Preparation

Step 1
Put rice and uzhunnu separately in water for soaking.
Step 2
Allow it to soak atleast 3 - 4 hrs.
Step 3
Soaking for a long time gives more softness to dosa.
Step 4
Grind rice and uzhunnu separately by adding water, while boiled rice along with any of these to a smooth form.
Step 5
Do not add much water to rice.
Step 6
Stir everything together thoroughly.
Step 7
Keep overnight and use the batter for dosa.
Step 8
Before making dosas, add enough salt and Stir everything together thoroughly.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.

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Main Course

Kerala Dosa

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 6 servings

2 cup Idle/Dosa rice
1 cup Whole Black gram (Uzhunnu)
2 - Boiled rice
Salt, to taste

Preparation

Step 1
Put rice and uzhunnu separately in water for soaking.
Step 2
Allow it to soak atleast 3 - 4 hrs.
Step 3
Soaking for a long time gives more softness to dosa.
Step 4
Grind rice and uzhunnu separately by adding water, while boiled rice along with any of these to a smooth form.
Step 5
Do not add much water to rice.
Step 6
Stir everything together thoroughly.
Step 7
Keep overnight and use the batter for dosa.
Step 8
Before making dosas, add enough salt and Stir everything together thoroughly.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.