How to Make Sri Lankan Dosa – Quick & Easy Jaffna Style – By Malsha – eLanka
Health Benefits of Sri Lankan Dosa
Sri Lankan dosa is not only delicious but also nutritious. It’s a great choice for a healthy diet. Urad dal, a primary ingredient in this recipe, is packed with protein, fiber, vitamin B, iron, folic acid, calcium, magnesium, and potassium. If you’re aiming for a protein-rich diet, incorporating urad dal is highly recommended. Urad dal provides sustained energy throughout the day, aids digestion, and helps prevent constipation. Additionally, it promotes healthy skin and hair growth.
When and How Sri Lankans Enjoy Dosa
In Sri Lanka, dosa is predominantly a breakfast dish, although some people enjoy it for dinner as well. Sri Lankan Dosa pairs exceptionally well with sambar and dosa sambal. For those who prefer a different option, Sri Lankan Masala Dosa is a delightful choice. Now, let’s dive into making Sri Lankan dosa at home!
Sri Lankan Dosa Recipe – Quick and Easy
Ingredients:
- Split skinned black gram (Urad dal) – 150g
- Basmati rice – 50g
- Steamed plain flour – 150g
- Fenugreek seeds – ½ teaspoon
- Turmeric powder – ½ teaspoon
- Baking powder – ¼ teaspoon
- Water – 350ml
- Salt – To taste
Instructions:
- Gather your urad dal, basmati rice, and fenugreek seeds.
- In a bowl, combine urad dal, basmati rice, and fenugreek seeds. Add water and let them soak for 10 hours.
- After soaking, rinse the mixture at least 2 or 3 times.
- Grind the soaked mixture into a smooth batter by adding water as needed. I used 350ml of water for this.
- Add salt and toasted plain flour to the batter. Mix thoroughly until the toasted plain flour completely dissolves into the batter.
- Allow the batter to ferment for about 10 to 12 hours, depending on the climate. In colder weather, fermentation may take longer, while it occurs more quickly on hot days.
- Just before making dosa, add turmeric powder and baking powder to the batter. Mix well and let it sit for at least 15 minutes.
- Heat a dosa pan and pour a ladleful of batter onto the pan. Spread it gently and evenly using the same ladle.
- Cook until the dosa turns golden brown and crisp.
- Serve Sri Lankan dosa plain, with ghee, with onions, or even as an egg dosa. The choice is yours!
Notes:
- Ensure that the water level stays above the soaking mixture during the 10-hour soak.
- Use toasted plain flour, not ordinary plain flour. Toast it before adding it to the batter.
- Fermentation time depends on the weather conditions. In cold weather, allow more time for fermentation, while in hot weather, it happens more quickly.
Enjoy your homemade Sri Lankan dosa, a delightful and nutritious dish that’s perfect for any meal of the day!
