Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Andhra Pradesh, Karnataka, Tamil Nadu, Kerala and Telangana. It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Myanmar, Nepal, Malaysia and Singapore. Dosa, a common breakfast dish and street food, is high in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and urad dal (Vigna mungo), it is also a source of protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits. Dosa are considered a high glycemic index food and should be avoided by diabetics. Dosa are high in fat but are considered low in calorie.
Preparation time- 3 minutes
The consistency of the batter should be like tomato sauce. Add little water and mix well. Preheat the tawa on high flame. Smear a little water to the hot pan and wipe the water with a cotton cloth. Put a big ladle of batter onto a medium hot pan and spread it in circular motion towards the outer edge to form a uniform round shaped dosa. Pour 1 tbsp approx Rishta Cooking oil/ Rishta Ghee on the middle and sides and leave for 1 minute. Bring the gas to low flame. Gently remove it from outer edges and roll it. Serve hot and relish the crunchier Rishta dosa with your favourite chutneys/ Rishta range of your favourite pickles.