RecipeMuncher

Dosa finds it’s origin in Karnataka, a southern state of India. There are many ways and variations in making this dosa(s). A simple dosa is prepared by soaking rice and urad dal (black lentil) for 6-9 hours, grinding the mixture and leaving the batter to ferment for another 5-6 hours. This fermented batter is then poured on a hot tavva/pan to make thin crepe(s)/dosa(s). Though the process sounds bit time consuming, the result is gratifying. Dosa’s make a good and filling breakfast, s (...)