Recipes using Dosa Rice

 

 

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Recipe (Masala dosa):

    • Ingredients:
    • ½ cup urad dal
    • 2 tablespoon chana dal
    • ½ methi seeds
    • ½ cups dosa rice
    • 2 tablespoon poha 
    • Lots of water required 
    • Salt to taste
    • 1 or 2 tsp oil

    • Steps:
    • Add ½ cup urad dal, 2 tablespoon chana dal, and ½ methi seeds to a large pot.
    • Add ½ cups Dosa rice to another pot.
    • Clean dals and Dosa rice thoroughly a few times and soak in lots of water for 4 hrs or overnight with different pots.
    • 30 min before blending the batter rinse and soak 2 tablespoons Poha with ¼ cup water for 30 min.
    • Then blend everything in a blender and add water as you required. Mix batter well with your hand in a large pot and a little pinch of salt.
    • Cover the pot and ferment it in a warm place for 5 to 16 hrs depending on temperature.
    • Add few drops of oil to a pan on a medium-high flame and spread the batter on the pan. Add oil toward the edges and cook for a minute. 
    • When it turns golden or brown on the base, flip it and cook if you like.
    • Finally, crispy Masala Dosa is ready.




    1. Recipe (sponge Dosa):
    • Ingredients:
    • 1 cup dosa rice
    • ½ tsp methi seeds/fenugreek seeds
    • 1 cup thin poha 
    • ¾ cup curd 
    • water as required to soak and blend
    • salt to taste
    • oil for roasting

  1. Steps:
    • Firstly, in a large bowl, soak 1 cup of rice and methi seeds for at least 5 hours
    • Further, blend the soaked rice along with poha adding water as required.
    • Blend to a slightly coarse paste. this helps to give a nice texture to dosa.
    • Transfer the batter to a large bowl.
    • Further, add curd.
    • Mix well making sure the batter has combined completely.
    • Also, clean the sides with the spatula.
    • Cover and ferment in a warm place for 8- 12 hours depending on the climate.
    • Additionally, add salt and mix the batter slightly without spoiling the air incorporated in the batter.
    • Add water if required to adjust the consistency.
    • Heat the griddle. smear some oil over the tawa and wipe it off with tissue paper. (do not add oil if using a non-stick pan)
    • And pour a ladleful of the batter on it and spread it very gently.
    • Then cover the dosa for a minute and cook till the top of the dosa is cooked completely in presence of steam.
    • Furthermore, the dosa turns to be full of holes and very soft indicating the batter has well fermented.
    • Finally, serve immediately with coconut chutney and sambar.



    1. Paper Dosa:
    • Ingredients:
    • 1 1/2 cup parboiled Dosa rice
    • 1 tablespoon chana dal
    • 1 tablespoon refined oil
    • 1/4 cup water
    • 1/2 cup urad dal
    • 1/4 teaspoon fenugreek seeds
    • 1/2 teaspoon salt

    • steps:
    • Firstly wash Dosa rice, urad dal, and chana dal separately. Soak them in water overnight. Once done, drain out excess water from them. 
    • Add the urad dal, fenugreek seeds, and chana dal in a grinder along with water and grind it to form a batter. Make sure its consistency is neither too thick nor too thin. Remove it into a bowl.
    • Now, add the Dosa rice to a grinder along with little water. Grind it to form a batter-like consistency. Pour it into the bowl with the dal batter.
    •  Add salt as per taste and mix both the batters thoroughly so that they get properly mixed. Store this dosa batter in a warm place and leave it to ferment.
    • Once fermented, give the batter a gentle mix. Heat a pan over medium-high flame. Drizzle few drops of oil and wipe it off with a paper towel. 
    • Then, pour a ladle full of batter in the middle of the pan and spread the batter in a circular motion. Smear little oil on the edges of the dosa.
    • Once the dosa looks cooked and starts getting golden brown, transfer it onto the serving plate. 
    • Paper Dosa is ready to be served and savored. Serve it hot with sambhar and coconut chutney. 
    1. sponge dosa recipe without curd

    • Ingredients:
    • Dosa rice - 2 cups
    • Urad dal - 1/2 cup
    • Poha / Aval / Pressed rice - 1/2 cup (Thin or thick)
    • Methi seeds/fenugreek seeds - 1/2 tsp
    • Salt & water - as needed
    • Cooking oil or sesame oil - to drizzle around the dosa

    • steps:
    • Wash and soak rice, urad dal, methi seeds together for 4 hours.
    • Wash and soak poha separately for 30 minutes till soft.
    • Take a mixie jar and grind the rice to a smooth paste.
    • Transfer the batter to a vessel. Grind poha to a smooth paste and add to the rice batter.
    • Mix both the batter with your hands. Ferment overnight or 12 hours.
    • The next morning, add salt and mix the batter.
    • Heat dosa tawa, pour a ladleful of batter. Spread slightly.
    • Cook till porous in medium flame. Drizzle oil and flip the dosa.
    • Cook the other side too. Make 2 or 3 dosa and serve as a set.
    • Serve hot with kurma/sagu and chutney!


    1. sponge dosa recipe without curd

    • Ingredients:
    • Parboiled Dosa rice - 1 Cup
    • Raw rice - 1 Cup
    • Cooked rice - 1/2 Cup
    • Urad dal - 1/2 Cup
    • Fenugreek Greek seed - 1 Tsp
    • Salt(As required) -
    • Water(As required) -


    • steps:
    • Wash and soak parboiled Dosa rice, Fenugreek seed, and Raw rice overnight.
    • Wash and soak urad dal separately overnight.
    • Grind the urad dal and cooked rice to a very fine paste. Add a little water while grinding. Remove and keep aside in a big vessel. Then grind rice with little water. Remove and mix with dal paste and add salt to taste. The batter should be of dropping consistency. Cover and keep aside for 4 -5 hours.
    • Now heat a non-stick pan and then pour a ladleful of dosa batter on it. Cook for 2 minutes on medium heat. Turn the other side and cook till golden color. Repeat the same with the rest of the batter for the number of dosas you need.
    • Serve with garlic chutney/sambar.