How To Make INDIAN DOSA from READYMADE DOSA BATTER FOR BEGINNERS
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- Опубліковано 7 жов 2024
- How to make dosa using store-bought readymade dosa batter - Dosa Recipe For Beginners - Dosa Recipe For Bachelors - Masala Dosa Recipe
Dosa is a very popular South Indian recipe though it is now popular all over India. They are these thin papery crunchy crepe like in appearance but savory. Dosa is made by soaking urad dal (a type of lentil) and rice in water for about 6 hours. Then the soaked rice and dal are ground in a blender into a thick batter which is fermented overnight and dosas are made the next day. You will find tubs of dosa or idli dosa batter in the refrigerated section of any Indian grocery store. If you are beginner I would highly suggest to first try making dosa using readymade batter as it makes like easier but if you want to make them from scratch please let me know in the comment section and I will be happy to show you the process.
ingredients required for making dosa -
readymade store-bought dosa or idli dosa batter
For potato filling -
3 large boiled and peeled potatoes
1/2 teaspoon black mustard seeds
1.2 teaspoon cumin seeds
1 teaspoon chana dal (optional)
1 green chilli
4 to 5 curry leaves
1/2 teaspoon turmeric powder
few tablespoon water
salt to taste
lemon juice
1 tablespoon oil
For peanut onion tomato chutney -
1/3 rd cup raw peanuts. You can even use roasted ones but do not fry too much then.
1 medium to small onion
2 large ripe tomatoes
1 large garlic clove
1/2 or 1 dry red chilli. I always discard the seeds
1/4 th cup dried chopped prunes (optional)
salt to taste
For tempering the chutney -
2 teaspoon oil
1/4 th teaspoon black mustard seeds
1 green chilli slit or halved (optional)
few curry leaves
For Sambar Dal -
1/2 cup split pigeon peas(tuvar/toor dal). You can even use red lentils.Wash and cook the dal in 2 cups of water in your pressure cooker or in a pot with 1 teaspoon salt and 1 teaspoon turmeric powder. It takes 15 minutes for the dal to get cooked in a pressure cooker.
2 teaspoon oil
1 teaspoon black mustard seeds
few curry leaves
1 tablespoon sambar masala
1 teaspoon sugar (optional)
1 teaspoon tamarind concentrate. Do a taste test and add more if you want dal to be more sour. The dal has this note of sourness but my family doesn't like it to be too sour so I added less.
do a taste test and more salt if required
1 cup hot water or more. This dal has a thin consistency.
Serve dosa piping hot immediately after it comes out of the pan. Serve it with the sambar and chutney. I sometimes apply the chutney on the dosa before adding the potato filling but remember to apply it after you see those brown rings on the surface.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Nice and thanks a lot, was able to make edible dosa with your video (help) :)
Great 👍
I applaud you for the, no waste rule in your kitchen. You set a wonderful example for those cooks who are new to the kitchen.
Helpful video - going to make the potato filling and dosa right now.
love the way you said i promise , gave so much motivation
😀
Thank you very much for this delicious recipe! My daughter and I enjoyed our dosas very much, and I appreciate your calm and relatable advice.
Glad you liked it
I love your illustrations, very straightforward
Thank you for sharing this information🙏
I am soo happy to see South Indian special recipe today..We hardly get the readymade dosa batter here 🙁so I always prepare the dosa batter from the scratch n sometimes during winter though I keep it in the oven with lights turned on overnight it doesn’t ferment well..it ends into a disappointment.. But during summers I totally enjoy making dosas.. The dosas u made looked so crispy along with sambar n chutney.. I would defined try ur peanut tomato chutney recipe as I usually make coconut chutney.. Sambar looked delicious too.. u could add a lil hing powder while seasoning the sambar for dat extra zing… Totally loved it 😍Happy weekend , take care Bumbi!
Yes I sometimes add hing. I use my Instant Pot pressure cooker’s yogurt function to ferment my batter during winter. It comes out pretty good. Loved reading your detailed comment. You too have a beautiful weekend. Thanks Pooja.
Thank u Bumbi for ur batter fermentation tip.. I need to buy a Instant pot too.. lots of love 💕
@@NavuPooja17 let me know when you buy it. I will be happy to guide you through the process.
This was super helpful.
Thank you
You teach and speak beautifully. Going to try
Interesting video so far
Dosa is my favorite since childhood but never tried .. i thought it is the dish i naver can make but your easy method give me much confidence to try it thank you miss Bumbi
Please do give it a try and let me know. Thanks
@@CurriesWithBumbi i will
Bumbi this is my absolute favourite of curry flavours & meals.
Thank you 🙏 so much for this great demonstration of making dosas 😊
My tummy feels happy from Brighton in the UK
I am glad you like it
This is something I have never tried before. I often wondered what they would be like. Great recipes and instructions as usual Bumbi. They look wonderful xxx
They are crispy and crunchy and has a slight note of sourness to it . Extremely delicious.
I tried to make these, and after a disastrous first go, I kind of got the hang of it. I need lots more practice! You make it look effortless!❤️
Practice makes it better and better and the first two always turn out to be disastrous
Perfect Bumbi 👍 Dosas are a staple breakfast option at my place. I use this batter for almost a week making dosas, idlis, appams, uttappams etc
So happy to hear that word “perfect” from a perfectionist. Thanks dear Veena 🙏🏾
Excellent instruction! Thanks a million.
Glad you found the video useful. Thanks.
Very nice. Thanks for the great video and explanation
Glad you liked it
Thank you so much! I've been intending to learn making dosas for a long time now. This will be our Sunday breakfast, i promise!!
Shubho Dol Purnima my friend. Bhalo thakish ❤️
@@CurriesWithBumbi Shubho dol purnima and a very Happy Holi! 🌈🌈
Tysm it actually worked ❤
Dosa starts at 6:32
Sorry Bumbi but Rajesh bought me ready to go dosa batter and it is brilliant!
I have got the hang of making them now!
🏴🇮🇳❤️
Colin
Excellent 👍🏽
Those fillings looked nice, will have to try this, thanks Bumbi!
Please do try it and send me your feedback. Thanks for leaving a comment 🙏🏾
Wooo I love your cooking mom
Thank you 🙏🏾
Thank you for this wonderful video! Can these be made on a cast iron skillet? Thanks 💕💕💕
Well they can be made on a cast iron skillet but I won’t recommend it for beginners. It has a tendency to stick. What you can do is try a little portion on your cast iron and see how it goes. Thanks Mary for leaving a comment
Awesome video!
Thank You
You are not alone, my wife doesn't like the hard crunchy dhal either, (same reason, hard on her teeth) I substitute broken cashew nuts instead to get a little crunch, much easier to eat. and I don't know how I missed this video but it wasn't on any of my save lists. 😁🙏
Nice to hear from you.
@@CurriesWithBumbi Thank you and always a pleasure cooking with you 😁
I know this a dosa recipes but I must ask. What is your hand care routine. Your hands look so soft and smooth?
To tell you the truth, nothing 😀!! I take least care
Namaste 🙏 Bumbi
Raj buys me Idli batter and it last long time, Tej has taught me to make huge dosas and their daughter Tithi has taught me to make spicy potato 🥔 filled pitta 🥙
Spoilt I am with you all Indians ❤❤❤
Bye bye Bumbi
Colin
Glad to hear that
Do you have to heat up the pan to high and sprinkle the water before each dosa or is it done only for the first dosa and not for the subsequent dosas?
You need to heat up the pan very well for each one and sprinkle water as well
@@CurriesWithBumbi I followed your instructions and for the first time made crispy perfect dosa after years of trying. The peanut tomato chutney was a big hit also. I used jaggery instead of fruit and it worked well 😃
I am so happy to hear that
Hello Bumbi 🙂 it's me again 😂 Here in South Africa, we don't have a store bought dosa mixture. Do you have a recipe for the batter please?
Not yet uploaded one.
How to use for making idli.. can I use eno? (Cooking soda)
You can but it’s not necessary. Just put it in idli moulds and steam them. It’s that easy.
How much of water have you added for the four ladlefuls of dosa batter
About one ladle. The consistency needs to be thin
I have tried to make dossa so many time, my dossa all breaks up on the tawa.
The first 2 are always the experimental one so don’t be disappointed if your first few break. Just brush very little oil all around tava, heat tava to screaming hot, then sprinkle some water on top, it will evaporate immediately, lower heat to medium and add batter, then fry,
i used a non-stick tawa and 2nd one perfect and then next 5 perfect.
my first one i tried on western style pan and complete failure.
I am so happy to hear that you were finally successful.
Why waste so much time when you can directly make dosa from dosa batter, time saving is important
Not everybody has the time to make dosa batter. It’s sometimes not bad to seek for something that’s convenient. I don’t understand what you found time wasting here!!