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Plain Dosa Recipe

Plain Dosa Recipe offered to Krishna with coconut chutney and sambar, garnished with Tulsi leaf.
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Hare Krishna Plain Dosa is a delightful and versatile base, inspired by the principles of bhakti yoga. This dosa batter combines simple, wholesome ingredients to create a delicious foundation for a variety of dosa dishes. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale
  • 1 cup idli rice
  • 3 cups dosa rice (raw rice)
  • 1 cup whole urad dal (white)
  • 1/4 cup Bengal gram dal (chana dal)
  • 1 tablespoon fenugreek seeds (methi)
  • 1 tablespoon sugar
  • Water as needed
  • Salt to taste
  • Oil or ghee for cooking

Instructions

Prepare Batter:

  1. Soak Ingredients:
    • Wash the rice and dals several times until the water runs clear. Soak the rice, urad dal, and chana dal together in clean water for a minimum of 6 hours. Soak fenugreek seeds separately.
  2. Grind Fenugreek Seeds:
    • Grind the soaked fenugreek seeds to a fine paste using a little water.
  3. Grind Rice and Dal Mixture:
    • Grind the soaked rice and dal mixture to a slightly grainy consistency (not as coarse as rava but not too smooth). The batter should be pourable but not too runny.
  4. Combine and Ferment:
    • Mix the fenugreek paste and rice/dal batter together by hand, which helps with fermentation. Add a tablespoon of sugar to aid fermentation and enhance the taste.
    • Ensure enough water is in the batter; it should be slightly runny for proper fermentation.
  5. Ferment the Batter:
    • Use an Instant Pot’s yogurt setting for 8 hours with an external plate (not the one that comes with the Instant Pot). Alternatively, preheat your oven to 120°F for 8 minutes, turn it off, keep the light on, and place the batter inside the oven to ferment. Fermentation may take longer with this method. The batter should have bubbles and a slight rise, but do not over-ferment.
  6. Store and Use:
    • Once fermented, gently mix the batter. Use what you need for the day and store the rest in the refrigerator for up to two weeks without adding salt.

Cook Plain Dosas:

  1. Prepare the Tawa:
    • Heat a tawa (griddle) on high heat. Once hot, reduce to medium-low. Rub the surface with a little oil; if there’s excess oil, wipe it off. Too much oil will make it harder to spread the dosa batter.
  2. Cook Dosas:
    • Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thin dosa. Add a little ghee or oil around the edges to help the dosa lift easily.
    • Cook until the dosa is golden and crisp on the bottom. You can flip it to cook the other side if desired, though traditional dosas are often cooked only on one side.
  3. Serve:
    • Serve hot with coconut chutney, sambar, or your favorite filling.

Notes

  • Optional Ingredient: You can add 1/2 cup of poha (flattened rice) to the batter for even crispier dosas. Soak it separately and blend with the rice and dal.
  • Variation: Use this batter as a base for a variety of dosa dishes, including masala dosa or paneer dosa.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/hare-krishna-breakfast-recipes/plain-dosa-recipe/