How to make Dosa Recipe - SK Khazana -
The most popular South Indian snack which is now much liked all over the world
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Parboiled rice (ukda chawal) (उकड़ा चावल), kolam rice (कोलम चावल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dosa Recipe - SK Khazana checkout Dosa, Dosa - SK Khazana, Idli Recipe - SK Khazana, Cocktail Idlis . You can also find more Snacks and Starters recipes like Masaledar Chicken Chaat Mac and Cheese Bacon Mini Pots Salad Wrap Breakfast Casserole
Dosa Recipe - SK Khazana Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 10-15 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dosa Recipe - SK Khazana Recipe
Parboiled rice (ukda chawal) soaked for 8-10 hours 2 cups
kolam rice soaked for 8-10 hours 1 cup
Split black gram skinless (dhuli urad dal) soaked for 8-10 hours with ½ tsp fenugreek seeds 1/2 cup
Split pigeon pea (toor dal/arhar dal) soaked for 3-4 hours 1 tablespoon
Split Bengal gram (chana dal) soaked for 3-4 hours 2 tablespoons
Salt to taste
Oil as required
Onion half to grease
Coconut chutney to serve
Tomato chutney to serve
Molagapodi (gun powder) to serve
Sambhar to serve
Method
Step 1
Put parboiled rice, rice, split skinless black gram with fenugreek seeds, pigeon pea, Bengal gram and 2 cups water in a blender jar and blend to a smooth and fine batter.
Step 2
Transfer the batter into a large bowl. Cover and set aside to ferment for 8-10 hours.
Step 3
Add salt to the batter and mix well. Add enough water to get the required consistency and mix till well combined.
Step 4
Heat a non-stick tawa. Dip a halved onion in oil and rub it all over the tawa to grease it. Pour a ladle of the batter and spread it evenly to a thin disc. Drizzle a little oil all around the disc and cook till the underside turns golden brown.
Step 5
Gently roll the dosa and take it off the heat. Make more dosas similarly.
Step 6
Place the dosas on serving plates and serve hot with coconut chutney, tomato chutney, gun powder and sambhar.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
