Kharbas dosa | no fermentation dosa

My husband is on vacation since two weeks now and has been looking out for new recipes to try for me. It has actually made my job easier as I no longer have to think what to cook (which is a huge task in itself 😅). He searches for unique recipes (his current hobby 😀) and sends it to me. I just have to make it (which I don’t mind at all as I love cooking ❤️)

So last week he sent me this recipe of Kharbas dosa which he found in a video. I was amazed as it did not need fermentation at all and even then turned out super crispy. It also came out so tasty that I had to share the recipe with all of you. 😍

Hope you all try and love this dosa too. Our dosa loving family could not get enough of it and I made it again today for them. Happy and healthy cooking! ❤️

RECIPE:

Recipe credits: jyoth youtube channel

Ingredients: {Gives about 12 to 14 dosas}

2 Cups Raw white rice or Idli rice (I use any variety of short grain white rice available here)

1 Cup Urad dal (I used split ones)

2 tsp Methi or Fenugreek seeds

2 tsp Peppercorns or to taste

2 Kashmiri long red chillies

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak the rice, Urad dal, Methi along with pepper corns and red chillies for atleast 4 hours.

2. After it gets soaked, drain water completely and add to the mixer jar along with salt.

3. Add about 1 to 1 1/2 Cups water and grind to a smooth paste. Pour into a bowl.

4. Now the batter is ready to make dosas. Heat a dosa pan and pour a ladle of the batter. Spread into a large circle. Cook till the surface looks cooked and the underside turns crispy adding ghee or oil in between..

5. Serve hot with a chutney of your choice.

Notes:

* Methi is a very important ingredient in this dosa as we are not fermenting it. Do not skip Methi.

* The amount of pepper is to taste. If you don’t like pepper, you can skip it but I suggest to add atleast 1 tsp of pepper and 1 red chilly for the great flavour.

* Since I am a huge fan of fermentation as it increases the nutritional value in manifold, I do ferment this dosa batter as well but it makes no change to the texture of the dosa. It is crisp even before fermentation. The taste is also the same. So I suggest if you have time, ferment it for few hours. Else it’s okay as this dosa really does not need fermentation.

* The chutney I make with this dosa is ginger chutney. Just grind coconut with green chillies, ginger and tamarind paste along with salt and water to a fine paste. Pour into a bowl and add little water to bring it to chutney consistency. Season with spluttered mustard seeds and curry leaves in coconut oil.

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