Masala dosa recipe | Jamie Oliver recipes (2024)

FAQs

What is masala dosa batter made of? ›

While there is variation in the recipe from town to town, the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for flavour, such as fenugreek and dry red chilli.

The batter should be of pouring consistency, neither too thick nor too thin. If the batter is too thick, the dosa will not spread evenly, and if it is too thin, the dosa will be too crispy. So, make sure to maintain the right consistency.

Homemade masala dosas, If eaten in moderation are healthy. But masala dosas served in restaurants, hotels and street sides are loaded with calories as there is a lot of butter and high carb ingredients like refined flour are added to some versions. Also more rice is used.

Eating a dosa is incomplete without coconut chutney. Aloo masala is another perfect accompanying dish with a crisp dosa. A hot piping bowl of sambar with seasonal vegetables and dosa are a match made in heaven.

Masala dosa is a roasted dosa served with potato curry, chutney and sambar, while saada (plain) dosa is prepared with a lighter texture; paper dosa is a thin and crisp version. Rava dosa is made crispier using semolina. Newer versions include Chinese dosa, cheese dosa, paneer dosa, and pizza dosa.

Masala dosa is a low-calorie, nutritious meal which is light on the stomach and ideal for people with diabetes. A diabetic diet chart has many restrictions for a sugar patient. 1 Masala Dosa calories count qualifies being consumable. Ask your Nutritionist or Dietitician about calories in dosa sambar.

Adding poha (flattened rice) to dosa batter can give it a nice texture and flavor.

Baking soda increases the alkalinity of the batter, speeding up fermentation and aiding in browning. A well-seasoned cast iron griddle will cook the dosa quickly and evenly. Fermenting the batter with an immersion circulator or multi-cooker offers a quicker and more consistent fermentation.

The batter should have the consistency of a thick pancake batter; if it is too thin, it will not spread well; if it is too thick, add a few more Tbsp of water. Next, prepare the pan. You will need a lid wide enough to cover the pan. Place the pan over the stove and heat over medium to low heat.

Dosa is good for health when compared to chapati as it contains wheat which takes more time for digestion than dosa. In taking chapati would result in affecting our health in a slow process. So dosa is recommendable. Chapati as it has protein, fiber and Carbs.

Which is healthier dosa or idli? ›

Dosa batter has less urad dal compared to an idli batter. One idli will provide 33 calories. Eating four idlis will give 132 calories which are still less than a plain dosa. Rice content in dosa batter is more, affecting your weight loss targets more than idlis.

Dosa is a moderate Glycemic Index recipe. Since, dosa has a high amount of rice which is rich in simple carbohydrates and it is fermented that is - it is pre digested, it does not prove to be a healthy option for diabetics, heart patients and weight watchers. However, this dosa can be had for weight gain.

Traditionally, dosa is served hot, fresh off the tawa, alongside chutney and sambar, a type of lentil soup. The chutneys, typically made from coconut, tomato, or mint, provide a refreshing contrast to the savory dosa, while the sambar adds a hearty, comforting element.

It is nutritionally dense, not processed and best of all, can be easily made at home. It is also easy to digest, which means it releases energy slowly and keeps you fuller for longer. Having 1 or 2 dosas can keep your stomach filled.

It's customary in Indian culture to eat dosa with your hands. I like to tear it off and eat it in small bites. If served with a dip or chutney, you can tear pieces off and dunk them into the dip or sauce before eating, or you can leave it whole and dip as you go!

The dosa batter ingredients are rice and urad dal in the ratio 4:1. This will answer how to make dosa batter at home. Both the rice and urad dal are washed thoroughly in running water and soaked overnight.

Swap out refined rice flour with whole wheat flour to create a dosa that is not only high in fiber but also provides essential nutrients like B vitamins and iron. Whole wheat dosa is an excellent choice for those seeking a healthier alternative without compromising on the authentic taste.

Idly, dosa and aapam batter ferment naturally with the help of bacteria and yeast in the batter and in the air. Some people mix the dough and salt with their fingers to increase the addition of bacteria. A thorough mixing of lentil and rice paste is needed.

Material: Dosa pans are commonly made from materials like aluminum or hard-anodized aluminum. These materials are known for their lightweight nature and efficient heat conductivity. Some pans may have a stainless steel base or other materials for better durability.