Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Semolina flour (rava): 1 cup (125g)
- Fenugreek seeds: 1 teaspoon (5g)
- Salt: 1 teaspoon (5g)
- Sugar: 1 tablespoon (15g)
- Vegetable oil: 2 tablespoons (30ml)
- Lukewarm water: 2 cups (500ml)
Preparation Time:
- 1 hour for soaking and grinding
- 15 minutes for mixing batter
Cooking Time:
- 5 minutes per dosa on a medium-high heat griddle
Difficulty Level:
Preparation Method Steps:
- Soak fenugreek seeds in 1/2 cup lukewarm water for 30 minutes.
- Combine all-purpose flour, semolina flour, salt, and sugar in a large bowl.
- Drain fenugreek seeds and grind them into a fine paste.
- Add the fenugreek paste, vegetable oil, and remaining lukewarm water to the dry ingredients.
- Mix well to form a smooth and consistent batter, adding a little more water or flour as needed.
- Allow the batter to rest for 30 minutes.
- Heat a griddle or skillet over medium-high heat.
- Pour a ladleful of batter onto the center of the griddle and spread it out thinly into a circular shape.
- Cook for 2-3 minutes, or until the edges begin to brown.
- Flip the dosa and cook for another 1-2 minutes, or until the other side is golden brown.
Nutritional Information (per dosa, approximately):
- Calories: 250
- Fat: 12g
- Protein: 10g
- Carbohydrates: 30g
- Fiber: 3g
Dish Characteristics:
- Crisp and flavorful exterior
- Soft and chewy interior
- Savory and satisfying
User Comments:
- "These dosas were a delicious and unexpected treat!" - Sarah
- "The batter was easy to make and the dosas turned out perfect." - John
- "I've never had savory dosas before, but they were amazing!" - Mary
Special Precautions and Tips:
- For a spicier version, add chopped green chilies or chili powder to the batter.
- If the batter is too thick, add a little more water. If it's too thin, add a little more flour.
- Keep the heat high to prevent the dosas from becoming soggy.
- Use a spatula to gently loosen the edges of the dosa before flipping it.
