aloo dosa recipe | potato dosa recipe | crisp dosa with aloo puree (2024)

FAQs

Why my dosa is not crispy? ›

Using too much or too little oil: Using too much oil will make the dosa oily, and using too little oil will make the dosa stick to the tawa. So, use the right amount of oil to make the dosa crispy and non-sticky. Sesame oil (also called gingelly oil in India) is the best oil to make a dosa.

Dosa is considered a healthy dish but it should be consumed in moderation due to the high rice content. Owing to the fermentation process, the dosa batter has a good amount of essential amino acids, making it highly nutritious with low levels of enzyme inhibitors and phytic acid.

Always ensure that the griddle or tawa is properly heated before pouring the batter. A medium to high heat is ideal for crispy dosas. Brush the tawa lightly with oil before pouring the batter. This ensures the dosa doesn't stick and gives it a nice golden color.

So we can sum up that there are many varieties of dosa that can be made with textures ranging from crisp to soft to fluffy to light. These varying textures are due to the proportion of the rice, urad dal and other ingredients used in the dosa batter recipe.

The batter should have the consistency of a thick pancake batter; if it is too thin, it will not spread well; if it is too thick, add a few more Tbsp of water. Next, prepare the pan. You will need a lid wide enough to cover the pan. Place the pan over the stove and heat over medium to low heat.

*Add half a cup of puffed rice if you'd like your dosa slightly crispy. *The batter is usually good for up to a week, after which it turns sour. However, experts say that if the batter is stored in an airtight plastic or ceramic container it stays good for longer as compared to stainless steel.

Dosa batter has less urad dal compared to an idli batter. One idli will provide 33 calories. Eating four idlis will give 132 calories which are still less than a plain dosa. Rice content in dosa batter is more, affecting your weight loss targets more than idlis.

Dosa, a traditional South Indian dish, offers a balanced nutritional profile that makes it a very wholesome and satisfying meal option. But did you know that adding Dosa to your daily meals, means having a very nutritious dieet every day for your family?

Is dosa healthier than roti? Dosa for weight loss is usually lower in calories and fat compared to roti, which can benefit weight loss. However, overall health depends on the ingredients and portion size.

Idli rice is the best rice for dosa batter. It is a parboiled rice which allows it for optimal fermentation which helps create a fluffy center. Parboiled rice also goes through a process called starch retrogradation which allows the dosa to get a crunchy on the outside.

How many hours to soak for dosa batter? ›

Instructions: Preparing the Dosa Batter: Rinse the rice, urad dal, and fenugreek seeds (if using) separately in water. Soak the rice, urad dal, and fenugreek seeds (if using) in water for 4-6 hours or overnight. Ensure there is enough water to fully submerge the ingredients.

But according to my knowledge, an excess of Urad dal will not make idlis or dosas harder. Idli and dosa will become too light and sometimes dosa may stick to the pan. Also, the taste will not be good. For dosa batter, you can add rice flour or Chiroti Soji.

Masala dosa has been India's most popular type of dosa for generations. It's a crispy, light, and soft dosa stuffed with wonderfully spiced potato filling made from mashed boiled potatoes, onions, tomatoes, and a blend of spices. Masala dosa is often served with coconut chutney, sambar, and tomato ketchup.

I would generally use soaked poha while grinding the idli or dosa batter. This really helps in giving softness to the idlis. Poha or cooked rice or parched grain are added to dosa batter for soft and fluffy dosas. Some prefer soft dosa and some crispy.

Why do you sprinkle water on a pan before making a dosa? - Quora. To reduce the surface temperature of the pan. by doing so, you are giving sometime for the dosa batter to settle down and begin the cooking process. But, if you don't do it, dosa batter will immediately stick to the pan and it will be burnt.

If you've followed all the steps and still aren't achieving the desired result, consider tweaking your dosa batter recipe. Adjusting the ratios of rice and lentils or trying different types of rice can sometimes yield better results. Adding a pinch of baking soda to the batter can also help with browning.

If we use only raw rice, our dosa will turn too crispy and dry. The parboiled rice adds softness to dosa. If we are not getting the crispiness in our dosa, then it is probably because of too much par-boiled rice. We have to balance the proportion of par-boiled rice and of raw rice.

Dosa at times turns dry due to higher ratio of rice grains in the batter. Hence while grinding batter,always follow appropriate measurement. Another important factor is quality of urad dal( black gram dal). Only good quality urad dal becomes fluffy and doubles in volume while grinding.