15 Mar Manya Dosa
A super crispy dosa or rather the south indian crepe is a highly popular cuisine in India. It is very easy to make and is best eaten with sambar or chutney. You can eat it for breakfast, dinner or even at tea time. Dosa's are of various kinds, made of lentils alone or with rice. Here we are gonna update an interesting dosa recipe mixed with rice, urad dal and poha. This Manya Dosa is really delicious and soft as opposed to crispy.
To begin with, first wash the urad dal and rice very well. Then, add water to cover it and keep it to soak for 4 hours or so, adding the methidana or fenugreek seed. Next, wash and soak the poha, as well.
Now, grind it all together, adding the turmeric, salt and sugar. Thus go on to make smooth batter for the dosas. Cover this batter and keep it aside. Let it ferment for around 7-8 hours.
After that, heat a dosa pan or tawa. I personally use a non-stick pan as i find it more convenient. One can actually use as little or even no oil as one likes if using a non-stick pan.
Afterward, to the heated dosa tawa, add a ladle of batter and then form small slightly thick dosas. You can let it cover and cook for a minute or so. If you want to, you can lightly grease the pan before pouring the batter. However, you need not put oil on the top of the dosa.
And the yummy healthy Manya Dosa is ready. I just love it with the coconut tamarind chutney, the recipe for which I shall update soon.
P.S: Make a note that the number of Manya Dosas will vary depending on the size that you make it in.
0 servings
30
- Amount per serving
- Calories108
- % Daily Value *
- Total Fat 0.3g1%
- Sodium 86mg4%
- Total Carbohydrate 23.4g9%
- Dietary Fiber 0.8g3%
- Total Sugars 1.3g
- Protein 2.5g
- Calcium 1mg1%
- Iron 7mg39%
- Potassium 30mg1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer : The nutrition facts given in this site is for informational purpose and indicative of the estimated serving sizes. It is only an approximate nutritional value and could change depending on the product types, brands, substitutions and amount of ingredients used.
Ingredients
Directions
A super crispy dosa or rather the south indian crepe is a highly popular cuisine in India. It is very easy to make and is best eaten with sambar or chutney. You can eat it for breakfast, dinner or even at tea time. Dosa's are of various kinds, made of lentils alone or with rice. Here we are gonna update an interesting dosa recipe mixed with rice, urad dal and poha. This Manya Dosa is really delicious and soft as opposed to crispy.
To begin with, first wash the urad dal and rice very well. Then, add water to cover it and keep it to soak for 4 hours or so, adding the methidana or fenugreek seed. Next, wash and soak the poha, as well.
Now, grind it all together, adding the turmeric, salt and sugar. Thus go on to make smooth batter for the dosas. Cover this batter and keep it aside. Let it ferment for around 7-8 hours.
After that, heat a dosa pan or tawa. I personally use a non-stick pan as i find it more convenient. One can actually use as little or even no oil as one likes if using a non-stick pan.
Afterward, to the heated dosa tawa, add a ladle of batter and then form small slightly thick dosas. You can let it cover and cook for a minute or so. If you want to, you can lightly grease the pan before pouring the batter. However, you need not put oil on the top of the dosa.
And the yummy healthy Manya Dosa is ready. I just love it with the coconut tamarind chutney, the recipe for which I shall update soon.
P.S: Make a note that the number of Manya Dosas will vary depending on the size that you make it in.
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