Semolina Dosa

I am glad to share this recipe with you all today. As the title suggests, it is ” Semolina Dosa ” but of a different kind.This is part of our blog hop with the theme “dosas” . Hence, you can have a galore of dosas today.

Usually semolina dosa, is an instant dosa , which is made by mixing a few flours and other ingredients together.. But, here,the urad dal is soaked and made to a batter.  it is then mixed with semolina and  let to ferment  for  eight hours, the outcome is a wonderful blend of aromatic and crispy dosas. I am really in awe with this dosa, thanks to my mom.

 

Ingredients :

urad dal 1 cup
semolina 2 cups
salt to taste

oil 

Semolina Dosa
Semolina Dosa

 

Method :

Soak urad dal for two hours. Grind to a fine paste. Mix the semolina  and allow to ferment. The batter is thick, unlike other dosa batters. One needs to add water to the required consistency. Heat a skillet, smear some oil, take a ladle full of batter, pour it and sizzle it in circular shape, from inner to outer side. Put a spoon of oil and let cook till brown. Remove and serve with coconut chutney or onion chutney.

Other variety of dosa can be read here

Udupi huli dosa  Quinoa Adai  Banana Whole Wheat Dosa  3 variety Neer Dosa Mixed Sprouts Dosa Ragi and Semolina Dosa

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Summary
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Recipe Name
semolina dosa
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Cook Time

22 thoughts on “Semolina Dosa”

  1. I love Rava Dosa and these Dosas look Super Yummy. Would so love to have them dear with a coconut chutney and sagu. You have also so nicely explained the process of making that I am tempted to make the batter at home rather then buying the readymade ones with preservatives. Very Nice dear.

  2. caught a glimpse of this crispy looking awesome dosa on G+ ever since have been wishing to visit you hoping for a closer look. going to try these for sure! tq Jayashree for sharing and to your mum for this wonderful recipe.

  3. I’m a huge fan of semolina dosa! Love the fact that it is so crispy and easy to prepare. thanks for sharing an awesome recipe, Jayashree!

Appreciate all your comments.