For the Dosa butter :
- 3 cups idli rice (type of Indian rice)
- 1 cups idli rice (type of Indian rice)
- 2 tbsp split chickpeas (chana dal)
- 1 tsp fenugreek seeds
For Potato Masala
- 12-15 medium potatoes – boiled and mashed
- 5 medium onions - thin sliced
- 1 tsp Mustard seeds
- 1 tsp cumin seeds
- Pinch of asafoetida (hing)
- handful of curry leaves
- 4 green chilies--chopped
- Handful of cilantro – finely chopped
- ½ tsp ground turmeric
- 2 tbsp oil
How to make Dosa
You can store the refrigerate remaining batter for upto 10 days.
The dosa is believed to have originated somewhere in South India, though the exact location is not accurately known. It is said that even the ancient Sangam literature mentions the dosa, which makes it several centuries old! The dosa is frequently linked with Udupi cuisine, which is well-known for delectable culinary delights.
The dosa is served piping hot, most commonly folded in the manner of a wrap. Did you know that the dosa can also be stuffed with fresh veggies to make a healthy, delicious meal? Try this with a chatpata pickle or some hot sambar.
The dosa is made in numerous varieties; there’s even a neerdosa(water dosa!). Depending on the ingredients added, the dosacan take several forms and names such as masala dosa, palakdosa, paneer dosa, and so on.