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Vitamix Indian Dosa Recipe: Masala Dosa

My recipe below, is simple, easy and nutritious and is the basic dosa to start with, before you try to make other kinds of dosas.
Course Main Course
Cuisine Indian, South Indian
Prep Time 8 hours
Cook Time 1 hour
Fermenting on counter 6 hours
Total Time 15 hours
Servings 6 people
Calories 278kcal

Ingredients

  • 1 cup uncooked brown rice
  • 1 cup uncooked white rice
  • 1/2 cup whole white lentil (use urad lentil, it can be whole or split, with the skin removed)
  • 3 cups water (might need more water,depending on how your blender grinds the rice mixture)

Instructions

  • In a bowl add brown rice, white rice, white lentils and fenugreek seeds, cover in water and soak overnight or for eight hours.
  • After eight hours, strain out the water and wash the rice mixture really well.
  • Add the soaked and strained rice mixture to a high powered blender bowl, add water, start with just one cup, grind on hight speed. Add more water as you keep grinding. It is important to have a high powered blender, such as a Vitamix to get batter that is thick yet silky smooth.
  • Pour this batter into a large bowl, cover and place in the warmest part of your kitchen, allowing it to ferment for 4 to 6 hours. It will get thicker and increase in volume during the fermentation process.
  • After allowing your batter to ferment, you are ready to make your savory crepes or dosas. Mix the batter well, and add about 1/2 a cup of room temperature water if it is too thick. Don't add too much water, the dosas will not form and will break when cooking. It should not be too runny or too thick. Watch the video above to see the consistency of how dosa batter shoud be.
  • Heat a cast iron pan, once hot grease with an onion dipped in oil (the acid from the onion prevents proetin sticking to the pan, dosa batter has protein from the lentils and rice and can stick to your pan. Make sure to rub the onion with a little bit of oil, all over the hot pan for a good minute or so. This releases acid from the onion and creates a natural non-stick coating, preventing your dosas from sticking to the pan.
  • Pour about 1 cup of batter onto a hot cast iron pan and spread evenly in a circular motion.
  • Allow to crisp for about 2 minutes (this will depend on how large a pan you are using and how large your dosa is). Once crisped on one side, flip and crisp on the other side for 2 minutes. Then flip back and stuff with masala mashed potato (my recipe will soon be up for masala mashed potato).
  • Fold over and you've got your first dosa. Continue to make all your dosas this way, untill you've used all your batter.
  • Serve with fresh coocnut and coriander chutney. (use my delicious recipe).
  • Note: If you have too much batter, store in refrigerator and it wll be good for upto three days. It will get more fermented and thck, so add water, everytime you take out from refrigerator and before making your dosas. Also, it's a good idea to allow the refrigerated dosa batter to rest on counter top for about 1 hour or so before adding water.

Nutrition

Calories: 278kcal | Carbohydrates: 57g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 120mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg