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.