Saada Dosa is an all time favourite Sunday breakfast at home. Our Sunday seems incomplete without having Saada dosa for breakfast. The crispy dosa alongwith chutney and sambar tastes heavenly. It is the simplest of all dosas. Here’s the recipe for crispy and tasty saada dosa.
4 cups Rice (chawal)
2 cup Udad dal (split black gram)
1 tsp fenugreek seeds (methi seeds)
½ cup flattened rice (poha)
Salt as per taste
Oil/Ghee for cooking
- Wash and soak rice and methi seeds in water for 3 to 4 hours.
- Wash and soak udad dal in water for 3 to 4 hours.
- Wash and soak poha for 20 minutes
- Drain the rice and methi seeds, add the soaked poha and grind using little water, to a smooth paste.
- Drain the udad dal and grind using little water, to a smooth paste.
- Mix them in a deep vessel.
- Cover and keep the batter to ferment for six to eight hours in a warm place.
- Take required quantity of batter in a bowl, add salt and little water to get the desired consistency and mix well.
- Heat a tawa.
- Pour a ladle of dosa batter and spread it in a circular motion to form a thin dosa.
- Drizzle a tsp of oil or ghee around the dosa and cook till the dosa turns brown in colour and crisp.
- Fold it to make a roll, a triangle, a semi-circle or a cone.
- Serve hot with chutney and sambar.
- Instead of poha, cooked rice can also be added.
- Adding cooked rice or poha while grinding gives a good texture and colour to the dosa and it also helps in fermentation.
- While grinding the rice/ udad dal, add minimum water so that the batter does not become thin. Thick batter aids in fermentation.
- If after fermentation, the batter is too thick, little water can be added to obtain the desired consistency.
- While making the dosa, one can use either oil or ghee. But, I personally prefer using ghee as it enhances taste of the dosa.
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