How to Make Tasty Dosa pancake

Dosa pancake. Browse For Yummy & Hassle-Free Pancake Recipes From Kraft®. Dosa is made from soaked and drained rice, fenugreek seeds, and urad dal, also known as black lentils. Processed in a food processor and combined with water, the mixture makes a thin batter that ferments until flavorful.

Dosa is a thin crisp crepe made with well ferrmented Lentils and Rice Mixture - after soaking and grinding them in a paste and adding a bacterial culture (live yougurt) for fermentation. When Dosa is made into a thick crepe it can be topped with chopped fresh toppings (onions tomatoes green chilies capsicums dessicated coconut corriander etc. Dosa pancakes are an Indian staple made from gram (chickpea) flour. You can have Dosa pancake using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Dosa pancake

1. You need 1 teaspoon of mustard seeds.
2. Prepare 75 g of chickpea flour.
3. Prepare 75 g of plain flour.
4. You need 325 ml of semi-skimmed milk.
5. You need 4 of fried eggs.
6. Prepare of Sliced red chilli.

We've served them here with fried eggs, making them an excellent brunch or light lunch option, but they would work just as well as a side with a selection of curry dishes. This stuffing is used for filling the dosa but can be eaten as a vegetable accompaniment to any Indian meal. NOTE: You should make the first dosa or pancake as a test pancake only, with a smaller amount of batter. It usually sticks to the pan a little and curls.

Dosa pancake instructions

1. Heat a non-stick pan. Add the mustard seeds and cook until they start to pop. Transfer to a mixing bowl.
2. Add the flours, season with salt and pepper and combine. Add the milk and whisk until the batter is smooth.
3. Pour the batter into the pan. Enough to cover the base thinly..
4. Serve pancakes with crispy fried egg and sprinkle sliced chilli (and fresh coriander if you have).

After this, the pan is uniformly covered by a film of oil and pancakes cook better. Spread out the oil and smooth the ridges on the dosa with the rubber spatula. The outer edges will have loosened from the pan. Pour one ladle of the dosa batter in the middle of the pan. Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake.