Pancharatna Dosa Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils and rice in water for at least 4 hours or overnight.
• STEP 2.Drain the water and grind the lentils and rice into a smooth batter using a blender or wet grinder.
• STEP 3.Transfer the batter to a large bowl and cover it with a lid. Allow it to ferment overnight or for 8-10 hours.
• STEP 4.Heat a non-stick griddle or dosa tawa on medium heat. Pour a ladleful of batter onto the center of the griddle and spread it in a circular motion to form a thin dosa.
• STEP 5.Drizzle some oil around the edges of the dosa and cook until the bottom turns golden brown.
• STEP 6.Flip the dosa and cook the other side until it becomes crispy and golden brown.
• STEP 7.Remove the dosa from the griddle and serve hot with coconut chutney and sambar.
• STEP 8.Repeat the process with the remaining batter to make more dosas.

Cooking Tips

• Make sure to soak the lentils and rice for at least 4 hours or overnight to get a smooth batter.
• Fermenting the batter overnight will enhance the flavor and make the dosa more crispy.
• Adjust the consistency of the batter by adding water if it is too thick or by adding more rice flour if it is too thin.
• To get a perfectly round dosa, pour the batter onto the griddle in a circular motion and spread it evenly.
• Serve the dosa hot to enjoy its crispy texture.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for up to 2-3 days.
• To store the batter, transfer it to an airtight container and refrigerate.
• Before making dosas with the leftover batter, bring it to room temperature and adjust the consistency if needed.
• Serve Pancharatna Dosa hot with coconut chutney and sambar for a delicious and wholesome meal.