Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Fenugreek | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (360 g ) rice , preferably parboiled
- ½ cup (90 g) split and husked urad dal ( dhuli urad )
- ½ tsp fenugreek seeds ( methi dana )
- 2 tsp salt
- Oil for cooking dosa
Directions
Soak rice, dal, and fenugreek seeds separately overnight. Don't soak the dal longer than 3-4 hours. Do soak the rice for at least 6-8 hours.
Grind the soaked rice, dal, and fenugreek together to a very smooth consistency; use a blender for best results.
Add the salt and enough water to make into a dropping consistency, and leave to rise for 5–6 hours, or overnight.
Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency.
Heat a tava (dosa pan) until very hot, and splash a little water over it. With a ladle, immediately pour some batter onto the pan, spreading it thin with a circular motion, without pressing too hard. You will need some practice to get it right.
Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done.
Flip the dosa to the other side, and allow it to cook for a few seconds.
Add desired filling and fold over.