December 8, 2009

Uddina bele dose recipe - Rice urad dal dosa

Uddina bele dose recipe - Rice urad dal dosa - Dosa is a South Indian signature dish prepared in every house hold with their own version. It is a staple food of those region popular in other parts of India too. Today I am sharing with you all a traditional dosa recipe of Karnataka. The dosa batter can be prepared well in advance to make hot dosa as and when required.

The proper proportion of rice and urad dal make this dosa more tastier. The batter should be well fermented and the consistency must be medium thick. This classic thin crepes are loaded with full of flavor and taste. These are a complete meal in it self. It can be served for dinner and is a lunch box dish. Urad dal dosa goes well with sambar and coconut chutney.

Preparation time 15 minutes
Cooking time 30 minutes
Yield - 15 dosa.

For the  dosa batter 
  • 2 cups  rice
  • 1 cup split black gram / urad dal / uddina bele
  • 1/4 tsp fenugreek seeds / menthe kaalu
  • Oil / ghee
  • Salt to taste


1.  Wash and drain the rice and urad dal. Add water and soak them together for 3-4 hrs. 

2.  Grind them together and make a smooth paste. Use water if required. Transfer this batter to a large vessel. Keep it aside in a warm place for about 5-6 hours. Then add salt to the batter and mix well.
2.  Heat a pan on a low medium flame. Pour some oil on it. Rub the oil with a slice of potato. Pour 2 ladle full of batter over the hot pan. 

3.  Spread the batter with the back of the ladle to form a thin and round dosa.  Cover with a lid and cook it on a low medium flame for about 3-4  minutes.

4.  Remove the lid. Flip over the dosa and repeat the same. Remove from the pan and serve hot with chutney.

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