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  1. Indian Cuisine
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photo by HemRaj Thakur

1 cup rice
rice Starchy cereal grain consumed as a staple food across the world, good source of nutrition and fibre. Being a versatile grain it is used in both sweet and savory dishes like rice pudding, sushi, varieties from front white to black in color, long to small in size....
  • arroz
  • Sal
  • Chawal
1/3 cup split black lentils
    1/2 teaspoon fenugreek seeds
    fenugreek seeds Fenugreek seeds are small, bitter-sweet, yellow colored seeds. Seeds have sharp bitter-peppery taste. They are used in desserts, bread and stews to add distinct flavor and aroma....
    • semillas de fenogreco
    • Sal
    • methi ki bij
    1 teaspoon sugar
    sugar Sugar is small, sweet, grainy white cubes which is used in many beverages and dishes to add sweet flavor. Now a days many types of sugar can be found in market, it can be of white or brown color....
    • cheeni
    1 teaspoon Salt
    Also known as : sea salt , iodized salt
    • sal
    • Sal
    • namak
    1 vegetable oil ( for greasing and cooking )
      1 coconut chutney ( for serving )
        About The Chef
        Lives in : New Delhi India I am an IT professional living in delhi and at leasure I leave my IT skills aside and try to mess around my kitchen. Cooking helps me relax.


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        • Prep:
        • Cook:
        Dosa is very famous south Indian dish. Think about south indian cuisine and dosa is the name that come to your mind. Ground rice flattened on a pan with south indian potatoes filled inside.
        • Soak the rice in water for 3 hours and then drain.

        • Blend the rice in a mixer till it becomes smooth. Remove and keep it aside.

        • Soak the urad dal, beaten rice and fenugreek seeds together in enough water for 3 hours and drain

        • Blend the urad dal, fenugreek seeds and beaten rice together in a mixer till the combination becomes smooth and frothy(add water little by little as required). Remove and keep it aside.

        • Combine the rice paste and urad dal paste together in a bowl and cover and keep aside to ferment for at least 3 to 4 hours.

        • Once the batter is fermented, add the salt and sugar to the batter and mix well.

        • Heat a non-stick pan and sprinkle a little water on it. Therefore, it should steam immediately.

        • Grease the pan with oil and wipe hard with a slice of onion/potato

        • Pour a ladleful of the batter on a wok and spread it in a circular motion to make a 5" thin dosa.

        Recipe notes

        best served with sambhar and coconut chutney.

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        Review by Meetu koli Posted 11 Aug, 2014
        Dosa is My favorite south indian cuisine's dish.