Good Evening Doctor. Thanks for ur Dosa Receipe The Ud dahl is the same as urdi dhal that u use to add in the flour to make doubles. Can u get the dhal at any puja shops. Like the receipe. Thanks for sharing Doctor Roshan. Blessings🙏🙏🙏🙏
Thank you for sharing the recipe. How many dosas can you get with the ingredients and how long can they be refrigerated? Please share some more healthy recipes. Thanks
You can get quite a lot of dosas from that, as you get a basin full of batter and just 1 ladleful makes a dosa. it can stay in the fridge for quite a few weeks. as its fermented, it won't spoil. however, depending on how long the container is opened on your counter as your making it, it make begin to grow mold on the surface. at that point, you'll have to toss it. so I recommend taking out how much ladlefuls from the main container into a smaller bowl and bring that to the stove.
Traditionally Idli rice is used for dosa, but I find that it's more economical to use basmati as it can be used for making dosa and all other rice dishes as well. rather than having to buy 2 different types of rice.
Thanks for sharing your recipe I will try it
If there's any problems, feel free to reach out :D
Thank u Dr. Roshan. I try the receipe.🙏
Most welcome 😊
Yesssss I've been waiting for this video 🙌🙌🙌
There's more to come! :D
Good Evening Doctor. Thanks for ur Dosa Receipe The Ud dahl is the same as urdi dhal that u use to add in the flour to make doubles. Can u get the dhal at any puja shops. Like the receipe. Thanks for sharing Doctor Roshan. Blessings🙏🙏🙏🙏
Hi Gangadai. it is the same Urdi dhal thats used. you can get it in any Indian grocery or puja store :D
Thank you for sharing the recipe. How many dosas can you get with the ingredients and how long can they be refrigerated? Please share some more healthy recipes. Thanks
You can get quite a lot of dosas from that, as you get a basin full of batter and just 1 ladleful makes a dosa. it can stay in the fridge for quite a few weeks. as its fermented, it won't spoil. however, depending on how long the container is opened on your counter as your making it, it make begin to grow mold on the surface. at that point, you'll have to toss it. so I recommend taking out how much ladlefuls from the main container into a smaller bowl and bring that to the stove.
This sounds really good!
Very simple recipe too!
Do you have to use only basamati or will some other rice work? If so, which one?
Also, in the restaurants they serve a thin version of this. Which is correct or better?
Traditionally Idli rice is used for dosa, but I find that it's more economical to use basmati as it can be used for making dosa and all other rice dishes as well. rather than having to buy 2 different types of rice.
either one is perfectly fine. I would say make it to your preference :D