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    DOSA RECIPES: Different Types of Tasty Dosa
    DOSA RECIPES: Different Types of Tasty Dosa
    DOSA RECIPES: Different Types of Tasty Dosa
    Ebook79 pages38 minutes

    DOSA RECIPES: Different Types of Tasty Dosa

    By Olivia Smith

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    About this ebook

    Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram. Dosa is a typical part of the Southern Indian diet and popular all over the Indian subcontinent. Traditionally, dosa is served hot along with sambar, a stuffing of potatoes, and chutney.


    Dosa is high in carbohydrates and contains no added sugars or saturated fats. As its key ingredients are rice and black gram, it is also a good source of protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa which usually contain higher amounts of rice.


     A mixture of rice and black gram that has been soaked in water is ground finely to form a batter. Some add a handful of fenugreek seeds soaked along with the rice. The proportion of rice to lentils is generally 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, the batter is mixed with water to get the desired thickness. The batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also usually served with chutney and sambar. 


     So Try our Dosa Recipes and Enjoy.

    LanguageEnglish
    PublisherBirdEye Publisher
    Release dateMar 23, 2020
    DOSA RECIPES: Different Types of Tasty Dosa

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      Book preview

      DOSA RECIPES - Olivia Smith

      DOSA RECIPES

      (Different Types of Tasty Dosa)

      By Olivia Smith

      Olivia Smith © 2018.

      Copyright Notice

      No part of this book may be reproduced or transmitted in any form whatsoever, electronic, or mechanical including photocopying, recording or by any informational storage and retrieval system without the express written dated and signed permission of the author.

      Disclaimer/ and or Legal Notice

      The information presented herein represents the view of the author as of the date of publication. Because of the rate with which conditions change, the author reserves the right to alter and update his opinions based on new conditions.

      This book is for informational purposes only. While every attempt was made to verify the information provided here, neither the author nor his affiliates or publisher assume any responsibility for errors inaccuracies or omissions. Any slights to people or organizations are unintentional.

      All images and the contents on this book are believed to be public domain, they are gathered from all over the net and there is no copyright on these pictures and contents as far as we are concerned. If there is a picture or contents on this book that has copyright then the owner can email us and we will remove the picture from this book. None of the persons on this book have authorized their presence here, this book is not associated with them or their companies in any way. All trademarks belong to their respective owners.

      Always consult your doctor or physician before you begin any diet or weight loss program. We are NOT LIABLE for losses or damages which may result through the use of the information, products and services presented on this Book.

      Preface

      Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram. Dosa is a typical part of the Southern Indian diet and popular all over the Indian subcontinent. Traditionally, dosa is served hot along with sambar, a stuffing of potatoes, and chutney.

      Dosa is high in carbohydrates and contains no added sugars or saturated fats. As its key ingredients are rice and black gram, it is also a good source of protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa which usually contain higher amounts of rice.

      A mixture of rice and black gram that has been soaked in water is ground finely to form a batter. Some add a handful of fenugreek seeds soaked along with the rice. The proportion of rice to lentils is generally 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, the batter is mixed with water to get the desired thickness. The batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also usually served

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