Matki And Ridge Gourd Dosa Recipe, How To Make Matki And Ridge Gourd Dosa Recipe

A dosa is usually a thin, spicy, crunchy crêpe-like food made from fermented rice, extremely popular in restaurants in South India. It is usually offered plain with sambar and chutneys which include coconut chutney or any other curry or gravy. When served with potato folded inside, it's called masala dosa. For making omelette dosa, just pour beaten egg on the dosa before it's turned over.

Dosa is also popularly known as dhosha, dosay, dosai, dhosai, tosai, thosai, or dvashi in various regions as per their language. In different countries it is spelled in different manners; for example, in Malaysia and Singapore it is spelled thosai, because of the different way in which Tamil is transliterated in South-East Asia.

How to make dosa:

Dosa is a type of pancake made out of a fermented   batter. Its main components are rice and urad beans.

Preparing the Dosa Batter:   Wash the rice and urad dal individually first.  Soak the parboiled rice/ regular rice or poha in the bowl or pan.  In another bowl soak the urad dal and methi in sufficient water Grind the urad dal with methi into a fine and fluffy batter.  Grind the rice or poha into a smooth batter.  Mix both rice and urad dal batter and add salt.  Cover and allow the batter ferment for 8-9 hours.

Kinds of dosa:

The standard as well as simple kind of dosa, Plain dosa is prepared by combining rice, dhal and dana methi. It's not at all peppery, but tasty. It's commonly rolled in a cone form and accompanied with side dishes. Though basic, the flavor of plain dosa is so yummy and priceless that it must be very difficult to stop at one.

Masala dosa is actually a totally addictive and the most frequent among the South Indian breakfast recipes. Dosa is sprinkled with a blend of podi (powder made from dry spices) and ghee or butter. The mixture is spread everywhere over the dosa and offered with potato masala. Plus, it's appreciated with sambar and a colorful variety of chutneys.

Set dosa is probably the well-known kinds of dosa from Karnataka. This spongy, soft and thick dosa is generally served in a collection of 3, together with yummy saagu (vegetable curry) and chutney. It’s among the balanced and stomach filling meals that can be eaten in the morning, lunch time or snacks time.

Onion dosa is actually a staple food of South India. The delicious and juicy onions offer a lovely touch, while the green chilies added onto the batter gives a powerful and spicy flavor to your recipe.

Paper dosa is certainly a thin (paper thin) and super-crunchy kind of dosa that is well prepared without the masala filling. It's the lengthiest form of dosa which can serve more than one. The most popular breakfast recipes in restaurants, paper dosa is usually enjoyed plain with sambar or filled with spiced potato curry.

Nutrients in Dosa:

 Dosa has lots of carbohydrates and has no added sugars or unhealthy fats. Because it is key ingredients are rice and urad dal, it is additionally an excellent source of proteins.  The fermentation procedure boosts the vitamin B and vitamin C content.