Fried dosa is dosa that’s a shallow fried dish which means it very filling and the spices that are added makes it very tasty as well. This Dosa is not for you if you are calorie counting and want to avoid deep fried as this version is almost complete fried in oil.
As I have said we do not scrimp when it comes to deep frying and so when this was made, it was the meal for all elders. Everybody loved it so much that this has become part of our regular menu.
The final day of similar types of Indian Bread, I have this interesting version of fried dosa. This was the first dosa that made me want to have a theme on this type and towards that we set out to make the other two version of Dosas that I have shared this week. I am glad that both Set Dosa and the Yellow Moong Dal Dosa has become part of our menu in a regular basis.
My aim has been to collect more than 101 Dosa Varieties, and I have crossed over it as well with about 80+ varieties on this blog and about 30 Dosa Varieties on Spice your Life.
I am only glad I could add few more to this list. This is the final dish for the theme in the BM#103 Week 1.
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Fried Dosa | No Ferment Fried Dosa
4 cups Rice Flour
1 cup Urad dal
Salt to taste
1 tsp Cumin Seeds
1 inch Ginger grated
Handful Curry Leaves
1 tsp Peppercorn coarsely pound
How to make the Fried dosa
Wash and soak the Urad dal for 2 hrs.
Then drain the water and grind to a smooth batter.
Transfer to a bowl, add rice flour, salt, coarsely pound peppercorns, and other ingredients.
Mix all the ingredients together.
Heat a shallow pan with at least 1.5 inch oil.
When the oil is hot, pour a ladleful of batter and spread out gently by swirling the pan.
Cook on low flame and adjust until it’s cooked on one side.
Gently flip to the other side and cook for a few minutes.
Drain well before serving hot with side dishes.