June 24, 2015

Buttermilk Dosa

Dosa, the iconic recipe of South India mesmerises anybody in any form.  This buttermilk dosa is a super soft dosa that melts in mouth. With light golden brown colour and mild crispiness on the edges and the milky white colour on the other side make you to fall in love with Buttermilk Dosa. This dosa can be relished with any chutney.

Ingredients for making Buttermilk Dosa:

  • Parboiled rice 3 cups
  • Poha 1 cup
  • Urad dal 2 tb spoons
  • Buttermilk  500 ml
  • Salt to taste
  • Oil to make dosa
  • Baking soda 1/4 tea spoon (Optional)

How to make Buttermilk Dosa?

Wash rice and urad dal and add Poha to them.
Soak them in Buttermilk for 5 to 6 hours.

Grind them with the soaked butter milk to nice batter slightly thinner than regular dosa batter to dropping consistency.

Add the baking soda, required salt and mix well.
Heat a dosa tawa/griddle and grease it.
Pour a ladle full of batter on it and make dosa. Don't spread it to thinner.
Drizzle few  drops of oil around it and cover with a lid.
After 2 minutes take off the lid. No need to flip it and cook the other side.
Now the Soft Spongy Mouth Melting Dosa is ready to serve with any chutney of your choice.

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Bhojana Recipes 6/24/2015



12 Comments
Comments
  1. Dr. Arun Sharma26 June 2015 at 20:09

    Seems to be easier than the regular dosa and even more healthier since it is not really fried the way regular dosas are fried. May be adding some vegetables like finely cut onions, and finely grated carrots can make it even more special. Thanks for posting. We will try this dish with my soy yogurt since I am a vegan.

    ReplyDelete
    Replies
    1. Bhojana Recipes29 July 2015 at 18:01

      Hello sir!!!
      Sorry for the late reply. Did u try this with soya yoghurt?How was it?

      Delete
  2. Anonymous29 July 2015 at 04:51

    Hi Subashini,

    I tried this recipe few days ago. But it didn't come out very soft and didn't get bubbles like yours. I followed your measurements properly. Only thing I used red aval instead of white aval. Can you tell me the reason?

    Thanks
    Neela

    ReplyDelete
    Replies
    1. Bhojana Recipes29 July 2015 at 17:59

      Hello Neela,

      Pls check the following :
      Use parboiled rice and not raw rice
      The content should be soaked in butter milk which is rightly fermented with mild sourness.
      Use the soaked buttermilk to grind the batter instead of water.
      Keep the flame high while puring the batter on tawa to get bubbles.
      better luck next time. Pls write to me when you get sooper soft dosa.

      Delete
    2. Anonymous30 July 2015 at 08:36

      Hi Subashini,

      Thanks for your prompt reply. I used Idli rice. I hope this is same like par boiled rice. Actually I soaked in buttermilk overnight. Was it too much? Because you said to soak it for 5 to 6 hours. I used water also to grind the batter as the buttermilk was not enough even though I soaked fully in buttermilk. If I don't add water, batter will be very thick. You said that batter should be thinner than normal dosa batter. Shouldn't I add water at all?
      But I will keep the flame high next time when I make it as I kept the flame low this time. Inspite of all these, my girls loved that dosai anyway :) But still I want to do perfect like you.
      BTW, my native place is Nagercoil and my parents are living there.

      Thanks
      Neela

      Delete
    3. Anu Prasan10 August 2016 at 11:28

      Can we use idli rice. Pls reply asap. Will soak accordinglY

      Delete
  3. ReciFlix9 September 2015 at 21:52

    Nice breakfast item !

    ReplyDelete
  4. Prabhakar19 December 2015 at 10:00

    Thanks for the recipe

    ReplyDelete
  5. Kirti27 January 2016 at 14:02

    Thank you Ma'am for posting such amazing recipes and helping me learn more and more about South Indian Cuisine. A Big Thank you for sharing Them on www.plattershare.com.

    ReplyDelete
  6. Unknown7 July 2016 at 15:07

    no fermentation required after grinding?

    ReplyDelete
  7. Anonymous11 July 2016 at 17:33

    WHT IS PARBOILED RICE?

    ReplyDelete

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