#dosadelight

A tasty and spicy crepe called Shunti Pepper Dosa is made with dry ginger and black pepper. With its unique flavor, it's a great South Indian breakfast or snack.

Ingredients: 1 cup rice flour. 1/4 cup black gram urad dal flour. 1 tablespoon grated dry ginger shunti. 1 teaspoon crushed black pepper. Salt to taste. Water as needed. Oil for cooking.

Instructions: In a mixing bowl, combine rice flour and black gram flour. Add grated dry ginger, crushed black pepper, and salt to the flour mixture. Mix well. Gradually add water while stirring to make a smooth batter. Ensure there are no lumps. Let the batter rest for 15-20 minutes to allow the flavors to meld. Heat a non-stick skillet or dosa tava over medium heat. Grease it lightly with oil. Pour a ladleful of the batter onto the skillet and spread it in a circular motion to make a thin dosa. Drizzle some oil around the edges of the dosa and cook until the edges turn crispy and golden brown. Flip the dosa and cook the other side until it becomes crisp and lightly browned. Repeat the process for the remaining batter, adding oil as needed. Serve hot Shunti Pepper Dosa with coconut chutney or your favorite accompaniment.

Prep Time: 20 minutes

Cook Time: 20 minutes

South Indian Rice and Lentils Savory Pancake, also known as 'Dosa,' is a popular breakfast item in South India. It's crispy on the outside and soft on the inside, made from fermented rice and lentil batter. This recipe is a delicious and filling way to start your day with a taste of South India.

Ingredients: 1 cup rice. 1/2 cup urad dal split black gram. 1/4 cup chana dal split chickpea lentils. 1/2 teaspoon fenugreek seeds. Salt to taste. Water as needed. 1/2 teaspoon cumin seeds. 2-3 green chilies, finely chopped. 1/4 cup finely chopped onions. 1/4 cup finely chopped fresh coriander leaves. 1/4 teaspoon asafoetida hing. Oil for cooking.

Instructions: Rinse the rice, urad dal, and chana dal together until the water runs clear. Soak them along with fenugreek seeds in enough water for 4-6 hours. Drain the soaked ingredients and grind them into a smooth batter by adding water as needed. The consistency should be like that of pancake batter. Add salt and mix well. Let it ferment overnight or for 8-10 hours. After fermentation, the batter will have risen and become slightly fluffy. Mix it well. Heat a non-stick pan or griddle tava over medium heat. Grease it lightly with oil. Pour a ladleful of the batter onto the center of the hot pan and spread it in a circular motion to form a thin pancake crepe. Sprinkle some cumin seeds, chopped green chilies, chopped onions, fresh coriander leaves, and a pinch of asafoetida evenly over the pancake. Drizzle a little oil around the edges of the pancake and on top. Cook until the edges start to lift and the bottom turns golden brown. Flip the pancake and cook the other side until it's crisp and golden as well. Remove from the pan and serve hot with coconut chutney, tomato chutney, or sambar. Repeat the process with the remaining batter to make more crepes.

Prep Time: 480 minutes

Cook Time: 30 minutes

South Indian Rice and Lentils Savory Pancake, also known as 'Dosa,' is a popular breakfast item in South India. It's crispy on the outside and soft on the inside, made from fermented rice and lentil batter. This recipe is a delicious and filling way to start your day with a taste of South India.

Ingredients: 1 cup rice. 1/2 cup urad dal split black gram. 1/4 cup chana dal split chickpea lentils. 1/2 teaspoon fenugreek seeds. Salt to taste. Water as needed. 1/2 teaspoon cumin seeds. 2-3 green chilies, finely chopped. 1/4 cup finely chopped onions. 1/4 cup finely chopped fresh coriander leaves. 1/4 teaspoon asafoetida hing. Oil for cooking.

Instructions: Rinse the rice, urad dal, and chana dal together until the water runs clear. Soak them along with fenugreek seeds in enough water for 4-6 hours. Drain the soaked ingredients and grind them into a smooth batter by adding water as needed. The consistency should be like that of pancake batter. Add salt and mix well. Let it ferment overnight or for 8-10 hours. After fermentation, the batter will have risen and become slightly fluffy. Mix it well. Heat a non-stick pan or griddle tava over medium heat. Grease it lightly with oil. Pour a ladleful of the batter onto the center of the hot pan and spread it in a circular motion to form a thin pancake crepe. Sprinkle some cumin seeds, chopped green chilies, chopped onions, fresh coriander leaves, and a pinch of asafoetida evenly over the pancake. Drizzle a little oil around the edges of the pancake and on top. Cook until the edges start to lift and the bottom turns golden brown. Flip the pancake and cook the other side until it's crisp and golden as well. Remove from the pan and serve hot with coconut chutney, tomato chutney, or sambar. Repeat the process with the remaining batter to make more crepes.

Prep Time: 480 minutes

Cook Time: 30 minutes

Traveler Food: South Indian vs. Chinese – Which Crave Wins Your Train Ride? 😋 🚂

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Satisfy your South Indian cravings with authentic dosa batter available online in Hyderabad. Enjoy the convenience of doorstep delivery, saving you time and effort. Our meticulously prepared batter guarantees the perfect texture and taste every time. Accompanied by complimentary servings of fragrant sambar and tangy chutney, elevate your dosa experience to new heights. Order now and indulge in the tradition of delicious dosas, hassle-free!

Get ready for a culinary journey that unfolds like a delicious tale – it's Dosa Night! Join us for an evening of South Indian delights.

Embark on a culinary journey to South India right in your kitchen with this delightful Batter Idli/Dosa recipe! 🏡✨ Immerse yourself in the joy of creating these soft, airy idlis and crispy golden dosas from scratch.