Back to list

Best Easy Spring Dosa Recipe

Name: Best Easy Spring Dosa Recipe
Total time: 90 min
Yield: 190 g
Ingredients: raw rice 1.25 cups; split urad dal 0.5 cups; chana dal 2 tbsp; fenugreek seeds 0.5 tsp; water 1.5 cups; mixed vegetables (carrot, cabbage, bell pepper, julienned) 2 cups; onion, sliced 0.5 cups; salt 1.25 tsp; black pepper 0.5 tsp; red chili powder 0.5 tsp; oil (for cooking) 2 tbsp; ginger, grated 1 tsp

Spring Dosa is a crispy South Indian crepe made from fermented rice and lentil batter, served with chutney and sambhar. This popular vegetarian dish is naturally high in protein from fermentation and a beloved family breakfast.

Cook 90 min Difficulty NORMAL 320 kcal

#vegetarian #mediterranean

Image coming soon

Ingredients

Main ingredients

raw rice 1.25 cups
split urad dal 0.5 cups
chana dal 2 tbsp
fenugreek seeds 0.5 tsp
water 1.5 cups
mixed vegetables (carrot, cabbage, bell pepper, julienned) 2 cups
onion, sliced 0.5 cups

Seasonings/Sauce

salt 1.25 tsp
black pepper 0.5 tsp
red chili powder 0.5 tsp
oil (for cooking) 2 tbsp
ginger, grated 1 tsp

Nutrition summary

Carbohydrates 55 g 68%

Protein 9 g 11%

Fat 6 g 21%

Serving size 190g

Cooking steps

1

Rinse and soak raw rice, split urad dal, chana dal, and fenugreek seeds in enough water for at least 6 hours.
2

Drain the soaked ingredients and blend with 1.5 cups water into a smooth batter. Add 0.75 tsp salt to the batter, cover, and ferment in a warm spot overnight (8–12 hours), until slightly bubbly.
3

Heat 1 tbsp oil in a skillet over medium heat. Add ginger, sliced onion, and julienned mixed vegetables. Sauté for 3–4 minutes until just tender; season with remaining salt, black pepper, and red chili powder. Set aside.
4

Heat a large non-stick skillet or cast iron pan over medium-high heat. Pour a ladleful of fermented batter onto the center and spread evenly in a thin circle for a crisp crepe. Drizzle a few drops of oil at the edges.
5

Once the dosa begins to crisp and turn golden at the edges (about 2–3 minutes), spread a portion of the sautéed vegetable mixture down the center. Fold over, press gently, and serve hot with chutney and sambhar.

Personalized Q&A

Q. What are the key ingredients in this Spring Dosa recipe?

The essential ingredients are raw rice and split urad dal, which create the base for the fermented dosa batter. Mixed vegetables such as carrot, cabbage, and bell pepper add a fresh filling, while ginger and onion deepen the flavor. These ingredients together give Spring Dosa its signature crispy texture and vibrant taste.

Q. What is important for perfect dosa texture during cooking?

For a crisp but tender dosa, it's crucial to heat the pan to medium-high before spreading the batter thinly and evenly. Let the edges turn golden and crisp before adding the filling, and avoid flipping to maintain the signature crunch. Using fermented batter and controlling pan temperature prevents sogginess or burning.

Q. How can I prevent my dosa from sticking or breaking?

Always preheat your non-stick or cast iron pan thoroughly and lightly grease it with oil before spreading the batter. If the batter is too thick, add a little water for better spreading. Use a gentle spreading motion and allow the dosa to cook until the edges release easily before folding.

Q. How many calories and protein does one serving of Spring Dosa provide?

Each serving contains around 320 kcal and provides 9g protein, with carbohydrates making up about 55g and fat at 6g per serving. The protein comes mainly from lentils and fermentation, making this dosa satisfying and nutritious for breakfast or a light meal.

Best Easy Spring Dosa Recipe

AI 영양사 앤디