Dosa Part 1

Bhavna from superveggiedelight.com teaches you how to make crispy, restaurant style Dosa from start to finish.

Category:

People & Blogs

Tags:

• dosa
• dosa kheeru
• south indian recipes
• sambhar
• dosa batter
• indian recipes
• gujarati
• uttapam
• udupi
• rava dosa
• rice dosa
• masala dosa

[tejaslist1]

your recipe is good

[SuperVeggieDelight]

@tejaslist1

Hi

If you like this then you will like other two vids of Dosa...keep enjoying!

[SupViv2408]

Hi Just came across your recipe. I am a south and for making doses we use a special rice meant for it. The grain is small and round and it has a dull color. Usually the proportion for dosa is one urad+3 idly rice+1 cup raw rice( defn no basmati) and of course fenugreek seeds.

of course ur dosa does look nice but next time round...if you do get to a south indian store and use the idly rice...you can definitely feel the difference....the perfect authentic south indian dosa!

[SuperVeggieDelight]

@SupViv2408

Thanx for sharing...will keep this in mind.

[SuperVeggieDelight]

@SupViv2408

Hi

Thanx for sharing....will sure keep in mind.

[SupViv2408]

@SuperVeggieDelight Of course it's ultimately what works best for us! Bhavna u r a gr8 cook I really like the ur versatility in cooking I've learnt a lot of wonderful things from u,just a couple of little tips from my personal exp wash the urad and rice nicely and then use only the exact amount of water when u soak (just enough to cover).It's better to use the entire water while grinding coz if u don't quite a bit of nutrients r lost.also adding poha while grinding rice gives gr8 texture.Try it!

[SuperVeggieDelight]

@SupViv2408

HI

Thanx for sharing...I do use parboiled rice sometimes but personally, I like with long grain, I feel so heavy when prepare with other rice....

[SuperVeggieDelight]

@MeetAnch

Hi

You can give it a try...texture might be different when you use flours.

[MeetAnch]

Hi

Can we use rice n dal flour n then soak it, instead of grinding it after soaking.

And are we adding any fermenting agent to the better.

thanks:)