Lobia Dosa Recipe

Cooking Directions

• STEP 1.Soak black-eyed peas and rice separately for 6-8 hours.
• STEP 2.Grind them together to make a smooth batter.
• STEP 3.Ferment the batter overnight or for 8-10 hours.
• STEP 4.Add salt to the batter and mix well.
• STEP 5.Heat a non-stick pan and pour a ladleful of batter.
• STEP 6.Spread it in a circular motion to make a thin dosa.
• STEP 7.Drizzle oil around the edges and cook until golden brown.
• STEP 8.Flip the dosa and cook for a minute on the other side.
• STEP 9.Serve hot with coconut chutney and sambar.

Cooking Tips

• Make sure to soak the black-eyed peas and rice for the recommended time to ensure a smooth batter.
• If the batter is too thick, add a little water to adjust the consistency.
• To make the dosa crispier, spread a thin layer of ghee or oil on the dosa while cooking.
• You can add finely chopped onions, green chilies, and coriander leaves to the batter for extra flavor.
• Leftover batter can be stored in the refrigerator for up to 2-3 days.

Storage and Serving

• Leftover dosas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dosas in a pan or microwave before serving.
• Serve lobia dosa with coconut chutney, sambar, or any other preferred accompaniments.