Dassana's Veg Recipes · by Dassana Amit★ 4.9 (47)
Perfect Dosa & Dosa Batter Tips & Tricks
NUTRITION · PER SERVING570M COOK
CAL 3%·PRO 3%
CARBS 13G72% OF CAL
1G FIBER0G SUGAR12G OTHER
FAT 1G18% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Traditional South Indian dosas made from a fermented rice and urad dal batter, spread thin and cooked until crispy and golden. Light and delicate with a subtle tang. Served with coconut chutney and sambar for an authentic breakfast or light meal.
main🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- ½ cup or 100 grams idli rice (or parboiled rice or regular rice )
- ½ cup or 100 grams regular rice
- ¼ cup or 50 grams urad dal ((husked whole or split black gram))
- ⅛ teaspoon or 2 pinches fenugreek seeds ((methi seeds or methi dana))
- 2 tablespoons thick poha ((flattened rice))
- 1.5 cups water (– for soaking both rice and lentils)
- ¾ cup water (– for grinding, do add water as required)
- ½ teaspoon rock salt (– edible and food grade or non-iodized salt or sea salt crystals or Himalayan pink salt)
- oil (as required, for cooking dosa)
At a glance
PER SERVING · TIME 570M
CAL 3%·PRO 3%
CARBS 13G72% OF CAL
1G FIBER0G SUGAR12G OTHER
FAT 1G18% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 9h
- Cook
- 30m
- Sodium
- 76mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 42mg
- Calcium
- 7mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 540M
- SODIUM
- 76MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.