10 Dosa Recipes and Dosa Benefits

Here are the Dosa Recipe and Dosa Benefits. Cast iron The best and most effective method for preparing dosa is on a tawa. Cast iron is a pure iron alloy, which increases its tensile strength and heat resistance. Dosa is often prepared using high heat. By using a cast iron tawa, external damage may be prevented.

Dosa is a good source of carbohydrates, providing our bodies the energy they need to perform various tasks and dosa recipe . It is an excellent alternative for those who are trying to lose weight, too. Eliminating carbohydrates from your diet might make you tired, low on energy, and, in some situations, result in melancholy.

Dosa Recipes and Dosa Benefits

Provides protein: Our bodies also need protein, another necessary nutrient. We feel fuller for longer because to its gradual energy release, and it also strengthens our bones, muscles, and hair. Many vegetarians lament their lack of access to meat-based sources of protein. You’ll benefit from using dosa in your diet strategy. It provides modest levels of protein while not having a lot of it. See also 6 vegetarian sources of protein.

Low calorie: Because dosa is very light, it does not add a lot of calories to your body. A plain dosa has roughly 37 calories per serving. Even though a loaded dosa has a substantially greater calorie value, you can still consume one in the morning as a hearty breakfast meal. You might be interested in seeing how many calories are in your favourite Indian sweets.

Is delicious and healthy: People who are on a diet sometimes skip out on delicious items that they would have otherwise consumed. To make up for this deficit, incorporate dosa into your diet routine. It is a delicious and healthful choice. Neha suggests including spinach, carrot, low-fat paneer, tofu, and oats into the batter to increase its nutritional value. Additionally, you may grind flaxseeds or oats with the rice and dal to make it even higher in fibre.

Dosa recipe Calorie count

The calorie count of dosa can vary depending on the size, thickness, and the ingredients used. Here is an approximate calorie count for a plain dosa made with the standard recipe:

• 1 plain dosa (about 100g) contains around 133 calories.
• 1 teaspoon of oil or ghee used for cooking the dosa adds around 40 calories.

Please note that the calorie count can increase if you add any additional ingredients like cheese, vegetables or use more oil or ghee for cooking. It is also important to keep in mind that dosa is typically eaten with chutney or sambar, which may add additional calories to the meal.

Plain dosa recipe 37 calories

Plain dosa is a thin and crispy South Indian crepe made with a batter of rice and lentils. Here’s the recipe to make plain dosa:

Ingredients:

• 1 cup of rice
• 1/2 cup of urad dal (split black lentils)
• 1/4 tsp of fenugreek seeds
• Water for soaking and grinding
• Salt to taste
• Oil or ghee for cooking

Instructions:

1. Wash the rice and urad dal separately in water until the water runs clear. Soak them separately in water for at least 4-6 hours or overnight.
2. In a separate bowl, soak fenugreek seeds in water for at least 4-6 hours or overnight.
3. After soaking, drain the water from the rice, dal and fenugreek seeds. Rinse them one more time.
4. In a blender, grind the rice with enough water to make a smooth batter. Transfer the rice batter to a large mixing bowl.
5. Next, grind the urad dal and fenugreek seeds with enough water to make a smooth batter. Transfer the urad dal batter to the mixing bowl with the rice batter.
6. Mix the two batters well with your hands or a spoon. Add salt to taste and mix well. Cover the bowl with a clean kitchen towel and let it ferment for at least 8-10 hours or overnight in a warm place.
7. Once the batter has fermented, mix it again and adjust the consistency with water if needed.
8. Heat a non-stick pan or a cast-iron skillet on medium heat. Grease the pan with a little oil or ghee.
9. Take a ladleful of batter and spread it in a circular motion on the pan. Try to make it as thin as possible. Let it cook for a minute or two.
10. Once the edges start to lift up and the dosa turns golden brown, flip it over and let it cook for another minute.
11. Remove the dosa from the pan and serve hot with sambar, coconut chutney or any other accompaniment of your choice.

Repeat the process with the rest of the batter to make more dosas and try these dosa recipe. Enjoy your plain dosa!

Oats dosa recipe 304 calories

Oats dosa is a healthy and tasty variation of the traditional South Indian dosa. Here’s the recipe to make oats dosa:

Ingredients:

• 1 cup of rolled oats
• 1/2 cup of rice flour
• 1/2 cup of semolina (sooji)
• 1/4 cup of curd (yogurt)
• 1 green chili, finely chopped
• 1/2 inch ginger, grated
• A handful of coriander leaves, chopped
• Water as needed
• Salt to taste
• Oil or ghee for cooking

Instructions:

1. In a blender, grind the rolled oats into a fine powder.
2. In a mixing bowl, add the oat flour, rice flour, semolina, curd, green chili, ginger, coriander leaves and salt to taste. Mix well.
3. Gradually add water and mix well to make a smooth batter. The batter should be of pouring consistency, neither too thick nor too thin.
4. Cover the bowl and let the batter rest for at least 10-15 minutes.
5. Heat a non-stick pan or a cast-iron skillet on medium heat. Grease the pan with a little oil or ghee.
6. Take a ladleful of batter and spread it in a circular motion on the pan. Try to make it as thin as possible. Let it cook for a minute or two.
7. Once the edges start to lift up and the dosa turns golden brown, flip it over and let it cook for another minute.
8. Remove the dosa from the pan and serve hot with coconut chutney, tomato chutney or any other accompaniment of your choice.

Repeat the process with the rest of the batter to make more dosas. Enjoy your healthy and delicious oats dosa!

Masala dosa recipe 415 calories

Masala dosa is a popular South Indian dish that consists of a thin and crispy crepe made from a batter of rice and lentils, stuffed with a spiced potato filling. Here’s the recipe to make masala dosa:

For the dosa batter: Ingredients:

• 2 cups of rice
• 1 cup of urad dal (split black lentils)
• 1/2 tsp of fenugreek seeds
• Water for soaking and grinding
• Salt to taste
• Oil or ghee for cooking

Instructions:

1. Wash the rice and urad dal separately in water until the water runs clear. Soak them separately in water for at least 4-6 hours or overnight.
2. In a separate bowl, soak fenugreek seeds in water for at least 4-6 hours or overnight.
3. After soaking, drain the water from the rice, dal and fenugreek seeds. Rinse them one more time.
4. In a blender, grind the rice with enough water to make a smooth batter. Transfer the rice batter to a large mixing bowl.
5. Next, grind the urad dal and fenugreek seeds with enough water to make a smooth batter. Transfer the urad dal batter to the mixing bowl with the rice batter.
6. Mix the two batters well with your hands or a spoon. Add salt to taste and mix well. Cover the bowl with a clean kitchen towel and let it ferment for at least 8-10 hours or overnight in a warm place.
7. Once the batter has fermented, mix it again and adjust the consistency with water if needed.

For the potato filling: Ingredients:

• 3-4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1/2 inch ginger, grated
• 1/2 tsp of mustard seeds
• 1/2 tsp of cumin seeds
• A pinch of asafoetida (hing)
• A few curry leaves
• 1/2 tsp of turmeric powder
• 1/2 tsp of red chili powder
• Salt to taste
• Oil for cooking

Instructions:

1. Heat oil in a pan and add mustard seeds. Once they start to splutter, add cumin seeds, asafoetida and curry leaves.
2. Add chopped onions, green chili and ginger. Saute until the onions turn golden brown.
3. Add turmeric powder, red chili powder and salt to taste. Mix well.
4. Add the mashed potatoes and mix well. Cook for a few minutes until the filling is heated through.

For assembling the masala dosa recipe : Instructions:

1. Heat a non-stick pan or a cast-iron skillet on medium heat. Grease the pan with a little oil or ghee.
2. Take a ladleful of batter and spread it in a circular motion on the pan. Try to make it as thin as possible.
3. Spread a spoonful of the potato filling in the center of the dosa. Fold the dosa in half to cover the filling and then roll it up.
4. Serve hot with sambar, coconut chutney or any other accompaniment of your choice.

Repeat the process with the rest of the batter to make more masala dosas and see dosa recipe. Enjoy your delicious and satisfying masala dosa!

Set dosa recipe 52 calories

Set dosa is a soft, fluffy and spongy version of the traditional South Indian dosa. It is usually served in sets of 3 or 4 and is a popular breakfast dish in Karnataka. Here’s the recipe to make set dosa:

Ingredients:

• 2 cups of rice
• 1/2 cup of urad dal (split black lentils)
• 1/2 cup of poha (flattened rice)
• 1/2 tsp of fenugreek seeds
• Water for soaking and grinding
• Salt to taste
• Oil or ghee for cooking

Instructions:

1. Wash the rice, urad dal and poha separately in water until the water runs clear. Soak them separately in water for at least 4-6 hours or overnight.
2. In a separate bowl, soak fenugreek seeds in water for at least 4-6 hours or overnight.
3. After soaking, drain the water from the rice, dal, poha and fenugreek seeds. Rinse them one more time.
4. In a blender, grind the rice, urad dal and fenugreek seeds with enough water to make a smooth batter. Transfer the batter to a large mixing bowl.
5. Grind the poha with enough water to make a smooth paste. Add the poha paste to the mixing bowl with the rice and dal batter.
6. Mix the batter well with your hands or a spoon. Add salt to taste and mix well. Cover the bowl with a clean kitchen towel and let it ferment for at least 8-10 hours or overnight in a warm place.
7. Once the batter has fermented, mix it again and adjust the consistency with water if needed.

For making the set dosa: Instructions:

1. Heat a non-stick pan or a cast-iron skillet on medium heat. Grease the pan with a little oil or ghee.
2. Take a ladleful of batter and pour it in the center of the pan. Do not spread the batter like a regular dosa.
3. Cover the pan with a lid and let the dosa cook for a minute or two.
4. Remove the lid and flip the dosa over. Cook for another minute or two until the dosa turns golden brown.
5. Remove the set dosa from the pan and serve hot with coconut chutney, sambar or any other accompaniment of your choice.

Repeat the process with the rest of the batter to make more set dosas. Enjoy your soft, fluffy and spongy set dosa!

Paneer dosa recipe 200 calories

Paneer dosa is a delicious variation of the traditional South Indian dosa. It is a filling and satisfying dish that is perfect for breakfast or as a light meal. Here’s a recipe to make paneer dosa:

Ingredients:

• 1 cup of dosa batter
• 1/2 cup of crumbled paneer (cottage cheese)
• 1/4 cup of finely chopped onions
• 1/4 cup of finely chopped tomatoes
• 1/4 cup of finely chopped capsicum (bell pepper)
• 1/4 tsp of cumin seeds
• 1/4 tsp of turmeric powder
• Salt to taste
• Oil or ghee for cooking

Instructions:

1. In a mixing bowl, combine the crumbled paneer, chopped onions, tomatoes, capsicum, cumin seeds, turmeric powder and salt. Mix well and set aside.
2. Heat a non-stick pan or a cast-iron skillet on medium heat. Grease the pan with a little oil or ghee.
3. Take a ladleful of dosa batter and pour it in the center of the pan. Spread the batter in a circular motion to form a thin dosa.
4. Drizzle a little oil or ghee around the edges of the dosa. Let the dosa cook for a minute or two until the edges turn golden brown.
5. Spoon a few tablespoons of the paneer mixture on one half of the dosa. Use a spatula to fold the other half of the dosa over the paneer mixture.
6. Press down gently with the spatula and let the dosa cook for another minute or two until the paneer filling is heated through.
7. Flip the dosa over and cook for another minute or two until the dosa turns golden brown.
8. Remove the paneer dosa from the pan and serve hot with coconut chutney, tomato chutney, or any other chutney of your choice.

Repeat the process with the rest of the batter and paneer mixture to make more paneer dosas. Enjoy your delicious and flavorful paneer dosa!

Mysore masala dosa recipe171 calories

Mysore Masala Dosa is a popular variation of the traditional South Indian Masala Dosa, which is made by spreading a spicy chutney on the inside of the dosa before filling it with a potato and vegetable filling. Here’s a recipe to make Mysore Masala Dosa:

Ingredients for the dosa batter:

• 2 cups of rice
• 1/2 cup of urad dal (split black lentils)
• 1/2 cup of chana dal (split Bengal gram)
• 1/2 tsp of fenugreek seeds
• Water for soaking and grinding
• Salt to taste

Ingredients for the chutney:

• 1/2 cup of grated coconut
• 2 tbsp of chana dal (split Bengal gram)
• 1 tbsp of urad dal (split black lentils)
• 2-3 dried red chillies
• 1/2 tsp of tamarind paste
• Salt to taste
• Water as needed

Ingredients for the filling:

• 3-4 medium-sized potatoes, boiled, peeled and mashed
• 1/2 cup of finely chopped onions
• 1/2 cup of finely chopped tomatoes
• 1/2 cup of finely chopped capsicum (bell pepper)
• 1/2 tsp of mustard seeds
• 1/2 tsp of cumin seeds
• 1/2 tsp of turmeric powder
• 1 tsp of red chilli powder
• Salt to taste
• Oil for cooking

Instructions:

1. Wash the rice, urad dal, chana dal and fenugreek seeds separately in water until the water runs clear. Soak them separately in water for at least 4-6 hours or overnight.
2. After soaking, drain the water from the rice, dal and fenugreek seeds. Rinse them one more time.
3. In a blender, grind the rice, urad dal and fenugreek seeds with enough water to make a smooth batter. Transfer the batter to a large mixing bowl.
4. Grind the chana dal with enough water to make a smooth paste. Add the chana dal paste to the mixing bowl with the rice and dal batter.
5. Mix the batter well with your hands or a spoon. Add salt to taste and mix well. Cover the bowl with a clean kitchen towel and let it ferment for at least 8-10 hours or overnight in a warm place.
6. To make the chutney, heat a pan on medium heat. Dry roast the chana dal and urad dal until they turn golden brown.
7. Add the grated coconut and dried red chillies to the pan and roast for a minute or two until the coconut turns golden brown.
8. Let the mixture cool down and then grind it in a blender with tamarind paste, salt, and water as needed to make a smooth chutney.
9. To make the filling, heat oil in a pan on medium heat. Add the mustard seeds and cumin seeds.
10. Once the seeds start to splutter, add the chopped onions and sauté until they turn translucent.
11. Add the chopped tomatoes and capsicum and sauté for a minute or two.
12. Add turmeric powder, red chilli powder and salt to taste. Mix well.
13. Add the mashed potatoes to the pan and mix well. Cook for 2-3 minutes until the filling is heated through.
14. To make the Mysore Masala Dosa, heat a non-stick pan or a cast-iron skillet on medium heat. Grease the pan with a little oil or ghee.
15. Once the pan is hot, grease it with a little oil or ghee.
16. Take a ladleful of dosa batter and pour it onto the center of the pan.
17. Using the back of the ladle or a flat spatula, spread the batter in a circular motion to make a thin, even layer. You can make the dosa as big or small as you want, but make sure it is evenly spread.
18. Once the dosa is cooked on one side, flip it over using a spatula.
19. Spread a generous amount of Mysore chutney on the cooked side of the dosa.
20. Add a spoonful or two of the potato and vegetable filling on top of the chutney.
21. Fold the dosa in half, enclosing the filling.
22. Press down gently with a spatula to seal the edges.
23. Let the dosa cook for another 1-2 minutes on low heat until the filling is heated through and the dosa is crisp and golden brown.
24. Serve hot with coconut chutney and sambar. Enjoy your delicious Mysore Masala Dosa!

Best Dosa Restaurants in Mumbai

Here are some popular dosa restaurants in Mumbai:

1. Sion Lunch Home: Located in Sion, this restaurant is famous for its crispy, fluffy dosas and variety of chutneys.
2. A. Rama Nayak’s Udipi Shri Krishna Boarding: Located in Matunga, this restaurant has been serving delicious South Indian cuisine since 1942. Their dosas are soft and fluffy and come with a variety of fillings.
3. Café Madras: Another popular restaurant in Matunga, Café Madras has been serving authentic South Indian food for over 70 years. Their dosas are a must-try.
4. Ram Ashraya: Located in Fort, this restaurant has been around since 1966 and is known for its traditional South Indian dishes, including dosas.
5. Shree Thaker Bhojanalay: Located in Kalbadevi, this restaurant serves a variety of vegetarian Gujarati and South Indian dishes, including delicious dosas.
6. Saravana Bhavan: This international chain of vegetarian restaurants has a branch in Mumbai and is known for its delicious dosas.

Dosa benefits

Dosa recipe, a popular South Indian dish, has several benefits for health, including:

1. Good source of carbohydrates: Dosa is made from rice and lentils, which provide complex carbohydrates that are slowly digested and provide a sustained release of energy.
2. Rich in protein: Lentils used in dosa batter are a good source of plant-based protein, which is essential for building and repairing tissues.
3. Low in fat: Dosa is a low-fat dish as it is cooked on a griddle with minimal oil.
4. Gluten-free: Dosa is naturally gluten-free and can be a good option for people with celiac disease or gluten sensitivity.
5. Easy to digest: The fermentation process involved in making dosa batter makes it easier to digest and can be beneficial for people with digestive issues.
6. Rich in nutrients: Dosa is rich in essential nutrients such as vitamins B and C, iron, calcium, and potassium.
7. Versatile: Dosa can be made with a variety of fillings, such as vegetables, paneer, or chicken, making it a versatile and nutritious meal option.

Overall, dosa is a healthy and nutritious food choice that can provide many health benefits when consumed as part of a balanced diet.

Dosa Side effects

Dosa is generally considered a safe and healthy food, but like any other food, it may have some side effects if consumed in excess or if the ingredients used in making it are not fresh or of good quality. Here are some possible side effects of dosa:

1. High in carbohydrates: Dosa is a high-carbohydrate food and consuming too much of it can cause weight gain and increase the risk of developing type 2 diabetes.
2. High in sodium: Dosa is often served with sambar and chutneys, which are high in sodium. Consuming too much sodium can increase blood pressure and increase the risk of heart disease.
3. Not suitable for people with certain health conditions: Dosa is made from rice and lentils, which may not be suitable for people with certain health conditions like irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), or those with a history of kidney stones.
4. Allergies: Some people may have an allergic reaction to the ingredients used in dosa batter or the fillings used in dosa, such as nuts or dairy products.
5. Food poisoning: Consuming dosa made with stale or contaminated ingredients can cause food poisoning.

Overall, dosa recipe is a healthy and nutritious food, but it is important to consume it in moderation and use fresh, high-quality ingredients to avoid any potential side effects.

Remember to eat only fresh vegetables and seasonal fruits that we get directly from mother earth. 

However, in order to avoid the fruit’s negative effects, it is always best to consume it in moderation. Nothing in excessive amounts is healthy for our health.

Conclusion

Here we have discussed the Dosa recipe Types, Benefits and Side effects, diet, properties, advantages and disadvantages. Adding healthy food results to stay fit and healthy. Remember to eat more vegetables and homemade foods and eat fewer junk foods.

You may also go through weight gain safely for more details to gain weight healthily.

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