Which oil is best for dosa?

sesame oil
Using sesame oil (gingelly oil) is the best for making dosa, if you decide to use oil to make the dosa. Other popular options for oils are peanut oil, coconut oil, sunflower oil, canola oil etc.

Is dosa a south India?

A dosa is a thin flat bread originating from South India, made from a fermented batter predominantly consisting of lentils and rice.

Which city is best for dosa?

According to many food historians, the exact birthplace of dosa is unknown but some say it has been originated in Udupi, a town in Karnataka. The texture, size, and style of dosa are completely different from one place to another. At someplace it is a bit thick, while others might serve you a very crispy dosa.

How do you get golden brown dosa?

10 Tips To Get A Perfect Crisp Brown Color To Your Dosas

1. Ferment Your Batter Well.
2. Add A Pinch Of Sugar To The Batter.
3. Use Lentils In Your Dosa Batter.
4. Use The Best Cast-Iron Tawa.
5. Season Your Pan With Some Oil Or Ghee.
6. Spread The Batter Evenly On Pan’s Surface.
7. Cover It With A Lid After You Spread It On The Pan.

Which rice is best for dosa batter?

Idli rice is a type of parboiled rice and is specifically meant to make idli or dosa. But I have also steamed them and they taste great with sambar or any other curry or stew. Note that you can use also make the batter with only regular white rice. I personally prefer the Indian varieties of sona masuri or parmal rice.

Which is the biggest dosa in India?

long Dosa – the largest Dosa in the world. In 2006, Sankalp broke its own record by making a 30 Ft. long Dosa, earning yet another place in the Guinness Book of World Records. In 2013, Sankalp set another record for the largest Dosa in the world by creating a 53.3 Ft.

How to make mint coriander leaves dosa?

HOW TO MAKE MINT CORIANDER LEAVES DOSA. Wash and soak idli rice, urad dal, methi seeds, chana dal and toor dal together for 4 hours. Wash and grind mint, coriander, curry leaves, green chilli, ginger, turmeric powder and salt in a mixie. Add soaked rice + dal. Grind smooth to dosa batter consistency. Ferment overnight or 12 hours.

How to make mixed sprouts coriander dosa with idli dosa batter?

To begin making the Mixed Sprouts Coriander Dosa With Idli Dosa Batter, first grind spouts along with idly-dosa batter, cumin seeds, garlic, ginger and green chillies along with a little water. Don’t add too much water or the batter will turn runny. Pour it into a mixing bowl, add salt and mix.

How to make dosa at home?

Wash and grind mint, coriander, curry leaves, green chilli, ginger, turmeric powder and salt in a mixie. Add soaked rice + dal. Grind smooth to dosa batter consistency. Ferment overnight or 12 hours. The next morning, mix the batter well. Make thin or thick dosa as you wish.

How to make Idli rice dosa?

Wash and soak idli rice, urad dal, methi seeds, chana dal and toor dal together for 4 hours. Wash and grind mint, coriander, curry leaves, green chilli, ginger, turmeric powder and salt in a mixie. Add soaked rice + dal. Grind smooth to dosa batter consistency. Ferment overnight or 12 hours. The next morning, mix the batter well.