What a lovely way to start the day, this delicious South Indian DOSA! It is simple, nutritious, and versatile.
I use rice flour (for the best Dosa) to make this perfect South Indian Dosa recipe. One of the most popular side dishes of South Indian cuisine, Dosa, is like a giant crêpe that is thin and crispy. In South India, the Dosa/Dosa is also often referred to as the poor.
Dosa, or Veda, is the most popular street food in the South Indian city. I filled the crispy DOSA with spiced potatoes, cabbage, or carrot, and deep-fried to create a delicious breakfast dish. With its health benefits and low gluten density, there is no better option to try for breakfast as an alternative to the traditional toast or an “egg-white/chorizo fry”.
500 gm Rice flour
1 ½ tsp Instant yeast
50 - 60 ml Warm water
150 ml Warm water
Warm water for brushing the DOSA (if using chutney or pickles to dip in, hot water is enough)
Wash the potato cut into small cubes, and add hot water and salt. Boil for about 10-15 minutes, or until medium soft, drain off the water.
In a mixing bowl, combine the rice flour and yeast and add hot water to make a batter. Mix well. Cover and keep it aside for 2 hours. After two hours, mix batter again for 10 minutes. Cover and keep aside for another two hours.
After two hours, make the dosa. In a nonstick pan, add the rice flour, mix well and make a fine dosa-like paste using the back of your hand. Make sure no lumps of dosa.
Grease your hands and make a circular movement in the pan of rice flour with a firm edge. Spread the rice flour as thin as possible in the pan.
Add oil (in the deep, thick pan) in between the dosa, so that the dosa does not stick to each other. Cook and flip the dosa.
The South Indian dosa, which is made with rice flour, is a popular breakfast dish in India. The dosa has a thicker consistency than regular bread and can be served hot or cold. The dosa is also known to have a lower fat content than other types of bread. It’s considered one of the healthiest options available in India. Notably, it was first introduced in England in 1927.