SADA DOSA (White dosa)

    12 hours 15 mins

    Sada Dosa or white dosa is known for its crispy and air-light like taste. Serve with chutneys and masala curries.


    Maharashtra, India
    3 people made this

    Serves: 4 

    • 4 cups rice (except for basmati rice)
    • 2 cups udad dal ( white lentils)
    • 2 tablespoons poha or flattened rice
    • salt-a pinch
    • 2 tablespoons soybean oil

    Prep:4hr  ›  Cook:15min  ›  Extra time:8hr soaking  ›  Ready in:12hr15min 

    1. Soak rice, udad dal and pooh in water for 8 hours.
    2. Drain the water out and grind the mixture to make a fine paste. Mix in a pinch of salt. Keep the paste in a moist place, away from air or sun for 4 hours to allow the paste to get fermented.
    3. Heat a thick taw and grease it with some oil.
    4. Spread a thin layer of the fermented paste on the taw to make a big round tortilla (root) like shape. Cook on low heat for 2-3 minutes until the round tortilla becomes light brown and crispy. Dosa is now ready.
    5. Clean the tawa with tissue before greasing it again with oil. Repeat by making a thin layer with the rest of the paste to make more doses.

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