Blog

Want some authentic South Indian cuisine but don’t believe you have what it takes to whip up a batch of dosas? Rethink that! Even if you’ve never made dosa before, thanks to our easy and tasty recipe, you’ll be frying crispy, golden-brown dosas in no time. This traditional Indian meal can be prepared in your own kitchen with only a few simple ingredients and a simple method. These dosas are versatile enough to be enjoyed for every meal of the day. Alright, folks, get ready to wow your loved ones and taste buds! How about we go right into mastering the art of dosa-making?

Ingredients You’ll Need

• 3 cups of self-rising flour
• 2 tbsp. sugar
• 1/2 tsp. bicarbonate of soda
• Pinch of salt
• 2 cups full cream milk
• 1 cup of room-temperature water
• 1 tsp. vanilla essence
• 1 egg

Method:

• In a dish, combine all of the dry ingredients and whisk together.
• Combine all the wet ingredients, including the egg, and whisk well.
• Now incorporate the wet ingredients into the dry ingredients and whisk well until the mixture is smooth. The mixture is ready for frying. Visit my channel for tutorial. Enjoy!

Step-by-Step Preparation Guide

How to cook the dosas.

• Bring a skillet made of non-stick or cast iron to medium heat.
• When it’s heated, brush the pan or add a few drops of oil to lightly coat the pan/skillet.
• Spoon some batter into the middle of the pan.
• Circularly spread the batter with the back of the ladle until it is thin and evenly distributed.
• Once the bottom begins to become golden brown and the sides begin to lift, it’s done cooking. If you would like a dosa with a little more crunch, flip it and cook for an additional minute or two.
• Remove from the pan and garnish with aloo or your preferred toppings.
• Use up the rest of the batter in the same way.

Tips for the Perfect Batter with Self-Rising Flour

• Another key point is using the right amount of self-raising flour to make the perfect batter. Blend 1 cup of self-rising flour with 1 to 1 cup of  milk and water according to the recipe’s instructions for a smooth, pourable batter.
  Tend to the batter and set aside for ten to fifteen minutes to rest. The self-rising flour’s leavening ingredients can activate in this way, leading to fluffier dosas.
• As I have said, the batter should not have any lumps and should be somewhat thick, yet pourable, when tested. Add water as necessary to adjust.
• You can use this recipe for pancakes. Just make the batter thick.
  For flavor and texture: a little sugar or buttermilk may do wonders for the flavor and texture.
  Method of cooking: pour the batter thinly over a heated, oiled pan. Crispy dosas are the result of cooking them till they are golden brown on both sides on medium to low heat.

Cooking the Dosa: techniques and tips

• Preheat the skillet: Ensure your non-stick or cast-iron skillet is properly preheated over medium heat before pouring the batter. A well-heated skillet is crucial for even cooking and achieving a crispy texture.
• Grease Lightly: Use a few drops of oil or lightly brush the pan.
• Pour and spread evenly. Pour a ladleful of batter into the centre of the skillet. Using the back of the ladle, spread the batter in a circular motion from the centre outward to form a thin, even layer.
• Cook on medium heat: Maintain medium heat to cook the dosa evenly. High heat can cause burning, while low heat might result in undercooked dosas.
• Watch for visual cues: Once the edges start to lift and the bottom turns golden brown, the dosa is ready to be flipped or served. If you prefer crispier dosas, cook a bit longer until the desired crispness is achieved.
• Use minimal oil: Drizzle a few drops of oil around the edges of the dosa while cooking to enhance crispness without making it greasy.

Serving Suggestions and Accompaniments

• • Classic Coconut Chutney: A traditional accompaniment, coconut chutney is made with fresh grated coconut, green chilies, ginger, and a touch of tamarind, blended to a smooth paste. It’s a perfect dip for dosas, adding a creamy and slightly tangy flavor.
  • Spicy Tomato Chutney: For a spicy kick, serve dosas with tomato chutney. Made with ripe tomatoes, red or green chilies, onions, and a hint of garlic, this chutney adds a vibrant and zesty contrast to the mild dosa.
  • Potato Masala: Fill your dosas with a delicious potato masala, made from braised potatoes, onions, green chilies, and spices. This classic filling transforms plain dosas into the popular “Masala Dosa.”
  • Yogurt and Pickles: For a refreshing and simple side, serve dosas with plain yogurt and a variety of Indian pickles. The tanginess of the pickles and the cooling effect of the yogurt create a balanced flavor profile.
  • Mint Chutney: A refreshing mint chutney made with fresh mint leaves, coriander, green chilies, and lemon juice adds a burst of freshness and a bit of heat to your dosa meal.
  • Jaggery and Ghee: For a sweet twist, serve dosas with melted ghee or butter and a small piece of jaggery or jam. This combination is a delightful way to enjoy dosas as a dessert or a sweet snack.
  • Vegetable Kurma: A mild and creamy vegetable kurma made with a medley of vegetables and a coconut-based sauce is another delicious accompaniment that pairs well with dosas.

  Common Questions About Dosas Made with Self-Rising Flour.

•  Is it possible to make dosas with self-rising flour?
  Sure, why not? Although dosas are easier to make when made using self-rising flour, which already has salt and baking powder, two of the essential leavening agents,
• How does using self-rising flour change the way dosas taste and feel?
  Traditional dosas prepared with rice and lentils have a somewhat different texture than dosas made using self-rising flour. The use of self-rising flour gives dosas a softer texture and a breadier flavor.
• Is it possible to modify the batter’s consistency while using self-rising flour?
  Yes, adding more or less liquid will change the batter’s consistency. It should be pourable and have a smooth consistency, like pancake batter. Adjust the consistency by adding additional liquid or self-rising flour as needed.
• When using self-rising flour, is it necessary to ferment the batter?
  Using self-rising flour does not need fermentation. To make fluffier dosas, though, it’s best to let the batter sit for 10 to 15 minutes before cooking so the ingredients can combine and the leavening agents can work.
• Is self-rising flour suitable for making crispy dosas?
  Using self-rising flour makes dosas softer and less crisp than regular dosa batter. But if you fry them in a hot pan with a little oil and make sure they’re browned on both sides, you may still get a little crisp.

Please follow the recipe accordingly!