How to make Crispy Dosa | Easy Sambhar Recipe | Healthy Breakfast Recipes | Chhaya’s creation
Ingredients Required:
For Dosa Batter
Rice 3 cups ( any variety)
Urad daal 1 cup ( without peel)
Methi seeds 1 tablespoon
Salt as per taste ( add after fermentation done)
Instructions:
1. Wash the rice and urad dal with methi seeds separately and soak them in water for at least 8-10 hours or overnight.
2. After soaking, drain the water and grind the rice and urad dal separately to a smooth batter consistency using a blender or grinder. You can add a little water while grinding to get the right consistency.
3. Mix the ground rice and urad dal batter together in a bowl. Add salt to taste and mix well or else you can add salt after fermentation done. The batter should be of pouring consistency, similar to pancake batter. Let it ferment for 8-12 hours or until it doubles in volume. Fermentation is crucial for the characteristic taste and texture of dosas.
4. After fermentation, stir the batter gently. If it’s too thick, add a little water to adjust the consistency.
5. Heat a cast iron dosa tawa for 5-10 mins and let it cool down for few seconds . And then keep the dosa tawa on low to medium flame. Sprinkle a few drops of water on the tawa, and if it sizzles and evaporates, the tawa is ready.
6. Pour a ladleful of batter in the center of the tawa and spread it in a circular motion to form a thin dosa. You can make it as thin or thick as you prefer.
7. Drizzle some oil around the edges of the dosa and a few drops on top. Cook until the edges start lifting up and the bottom turns golden brown.
8. Remove the dosa from the tawa and serve hot with chutney, sambar, or any desired accompaniment.
Repeat the process with the remaining batter to make more dosas. Adjust the heat as needed to ensure even cooking and avoid burning. Enjoy your homemade dosas!
For Sambhar :
tamarind one small cup (soaked in warm water for half an hour)
Toor daal 2 cups (100g) add little salt and turmeric powder while cooking daal in pressure cooker
oil 2-3 tablespoons
mustard seeds 1 teaspoon
methi seeds 1 teaspoon
whole dried red chilli 2-3
hing 1/2 teaspoon
curry leaves few
onion 1 medium sized
pumpkin 1 medium sized bowl
french beans 1 med sized bowl
carrots 1 med sized bowl
turmeric powder 1/2 teaspoon
red chilli powder 1 teaspoon
sambhar masala 1 tablespoon
jaggery 1 tablespoon
salt as per taste
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[Music] Hello everyone welcome back to my channel, so
in today’s video I am making the recipe of Crispy Dosa, for this I
have prepared the perfect batter, the measurement of which you
will get in the description box. To make Dosa, I am using Dynamic cast iron tawa. In the video, I
will share some tips and tricks to ensure that Cast Iron Tawa Dosa
does not burn and becomes perfectly crispy.
Also, I
will show how to make Masala Dosa, Uttapam Idli and White Dhokla from the same batter and also the recipe of Tasty Sambar in a very simple way in this video. I
will tell you that you must watch the video till the end. If it is your first time on the channel, then
do like, share and subscribe. So, let’s start the video.
So, first of all I am making Sambhar. For Sambhar, I
have put two cups of Toor in the cooker. This much daal is enough for four to five members.
We will wash the daal three to four times with clean water and boil the daal by adding water.
We will remove the white foam that has come after boiling, add some water and
some turmeric in it. Add more salt and cook for four to five whistles
[Music] While the daal is cooking, we
can do the rest of the preparation. I have soaked the tamarind in hot water and these
are some vegetables that I have chopped in large pieces.
Among the vegetables, I am using beans, pumpkin and carrots. Apart from these, drumsticks
are also included in it but I could not find them in the market, hence I am not adding drumsticks.
Heat oil in a pan and add chopped onions to it. Let it
cook till it becomes light golden brown [music]
Then add chopped vegetables in it and let it cook till half cooked
[music]
When the vegetables are half cooked then turn off the flame. The daal we had cooked has also cooled down.
We had the daal. Smooth it well with the help of a hand beater,
add the vegetables, add all the dry spices and mix well
[Music]
Thin the daal by adding water,
then heat oil in the same pan, add fenugreek seeds, some mustard, dry red chilli.
Add asafoetida and curry leaves and add daal [Music]
[Praise] [Music] the tamarind that I had soaked in the beginning, I will mash it, filter out its water
and add it to the sambar to add some
sweetness to the sambar add jaggery,
add salt as per taste and add water to
make the consistency of sambar as per your wish. Let the sambar boil and
after boiling for two to three minutes, turn off the flame. [Music]
Now let’s move towards the next recipe. I have made two batters in advance.
To make the batter, I had soaked three cups of rice, one cup of urad dal without peel and one tablespoon of fenugreek
seeds for 10 hours. I had
soaked the pulses and rice in two separate vessels. Fenugreek seeds were also added along with the pulses and soaked.
After soaking for 10 hours, first prepared a fine paste of the pulses in the mixer and then
grinded the rice finely. Mix both together and
keep it to ferment for 10 hours. We will add salt to the dosa batter and beat the batter as well as possible,
this will make the batter fluffy. You can see that the batter looks very smooth
but the batter is still thick enough to make dosa
[music]
so add it little by little. We will take out the batter in a separate bowl and
adjust the consistency of the batter to make dosa. Add water little by little
[music]
We have to keep the consistency such that we can pour the batter easily. Now
to make dosa, I am using Dynamic’s cast iron tawa. I am using it. I
had purchased it online. You will find its link in the description box.
It has been 3 years since I have been using this tawa. Till now, I have not faced any problem.
Before making dosa, heat the tawa for 5 to 10 minutes. Let it heat well, then
turn off the flame and let the pan cool down a bit. Grease the pan with oil and
sprinkle water before making the dosa
. You will get an idea of how hot the pan is by the sound of the splash; it should not be too hot. Neither should it
be too cold. Once the pan cools down slightly, we will keep the pan on low to medium flame,
pour the batter in the center and
spread
the batter by rotating it with the help of a spoon [music] When the dosa is cooked from the bottom side Only when it becomes light
brown, we have to apply some oil on top. Dosa will be ready in a few seconds.
With the help of a flat spoon, take out the dosa by releasing it from the sides. Crispy
dosa is ready. Serve the dosa with hot sambar and chutney
in the same manner. I have also prepared masala dosa with potato curry and coconut.
I had already prepared the chutney of these two. If you want to know the recipe of these two
then please message me in the comment box.
[Music] I am also making idli with the same batter.
We need thick batter for idli, hence above. I have not added any water.
If you find the batter too thick, then take out the amount of idli you want to make
in a bowl and then you can add a little water to the batter,
then the dosa I have made and shown will be absolutely crispy.
It is made exactly like what we eat in the restaurant
and after breaking the idli, I am telling you that the idli is also very good
[Music]
It is masala dosa, you can add grated paneer or cheese on top of the potatoes and vegetables
as you like. If you like it, you can make all of them and serve them with
hot sambar and chutney. I had made the dosa batter in good quantity
. There was a lot of batter left, so I kept the batter in the fridge and then the next day I had it
for breakfast. Had also made Uttapam and White Dhokla, so let’s see the recipes of all these also.
Now I am making Uttapam with same batter.
The batter for Uttapam is that we
have to keep the consistency between dosa batter and idli batter, just like bean dosa. We will also spread it on the pan.
Like Dosa, we do not have to make it too thin. Here I
am making Mix veg uttappam, so I had already chopped the vegetables.
We will spread all the vegetables on the Uttappam and cover it for a minute. Let it cook on low flame until
the uttapam starts turning light golden brown from the bottom, then apply some ghee or
butter on the uttapam and press it from above with the help of a spoon.
Hot uttapam is ready. You can eat it with sambar or just with chutney.
This is a perfect recipe for children’s lunch box. Just prepare the batter and
keep it in the refrigerator and prepare it immediately in the morning. Break it and show that it
has become very soft.
Now I had made just one more recipe and that is White Dhokla, it is also called idada. I have kept the batter in it
a little thinner than the idli batter so that the idli
can spread on the plate and for extra softness, I have added half a teaspoon of Eno salt to it.
If you want its detailed recipe, please do comment in the comment box.
Please tell me, I am adding tadka of mustard seeds, chilli, urad dal and curry leaves.
For a different taste, I have sprinkled some gun powder on top. Gun powder is available in the market.
You will get it in the market
. After sprinkling green coriander, cut the dhokla into pieces and serve it with green chutney.
Will serve hot,
do tell us how you liked this video by commenting.
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do subscribe and press the bell icon for notification. We will meet you with some more similar
healthy and easy recipes. Watch the video till the end. Thank you very much for
[music]