When I first came across this recipe for dosa batter made with yeast, I was so excited to try it. This yeast dosa recipe works perfectly even in cold weather. The soft and spongy texture of the dosa and aroma of the fermented yeast batter makes breakfast really interesting. Do try it at home.
After soaking, drain the water and grind the batter with a cup of water. Add in the yeast and the cooked rice along while grinding. Grind to a smooth paste. Note: Soak the yeast in 2 tablespoon of water for 5 minutes and add while grinding.
Take a big bowl and transfer the batter to the bowl. Allow it to ferment for 2-3 hours. The batter will rise. So make sure that the bowl is big enough to accommodate the batter to rise. Mix the batter well.
Again, allow the batter to ferment for 5-6 hours or overnite. I have a neat little trick to avoid the batter from overflowing. I cover the bowl with a plastic wrap and prick 3-4 small tiny holes on the top for the batter to breathe. This way, the batter does not overflow.
After the fermentation, add in the salt to the batter and mix well. The consistency of the batter should be slightly thinner than the regular dosa batter. Dilute the batter with water if the batter is too thick. Use caution while adding water making sure not to add too much water.
Heat a dosa griddle/pan until medium hot. Apply few drops of oil on the griddle. Ladle the batter and pour it onto the griddle. Do not spread the batter like you do normal dosa. Spread it ever so lightly if necessary. Lots of holes will start forming on the top of the dosa. Cover the griddle with a lid and let it cook for a minute on low medium flame. This dosa is usually cooked only on one side. Do not cook the dosa on high heat!
The dosas are ready when the top is completely cooked and the bubbles have settled. Serve with Tomato Chutney , Vegetable Kurma or Fish Curry.
- 1 cup idli rice (par-boiled rice) ( 240 ml)
- 1 tablespoon urad dal
- 1/4 teaspoon fenugreek seeds
- 1 cup cooked rice
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon salt
- Wash idli rice well in running water. Soak the idli rice (par-boiled rice), urad dal and fenugreek seeds in water for a couple of hours.
- After soaking, drain the water and grind the batter with a cup of water. Add in the yeast and the cooked rice along while grinding. grind to a smooth paste.
- Take a big bowl and transfer the batter to the bowl. Allow it to ferment for 2-3 hours. Mix well and allow it to ferment again for 5-6 hours.
- After the fermentation, add in the salt to the batter and mix well.
- Heat a dosa griddle/pan until medium hot. Apply few drops of oil on the griddle. Ladle the batter and pour it onto the griddle. Cover the griddle with a lid and let it cook for a minute on low medium flame.
- Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 8 hours
- Cook Time: 15 mins
- Category: Main
- Cuisine: Karnataka
- 1 cup idli rice (par-boiled rice) ( 240 ml)
- 1 tablespoon urad dal
- 1/4 teaspoon fenugreek seeds
- 1 cup cooked rice
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon salt
- Wash idli rice well in running water. Soak the idli rice (par-boiled rice), urad dal and fenugreek seeds in water for a couple of hours.
- After soaking, drain the water and grind the batter with a cup of water. Add in the yeast and the cooked rice along while grinding. grind to a smooth paste.
- Take a big bowl and transfer the batter to the bowl. Allow it to ferment for 2-3 hours. Mix well and allow it to ferment again for 5-6 hours.
- After the fermentation, add in the salt to the batter and mix well.
- Heat a dosa griddle/pan until medium hot. Apply few drops of oil on the griddle. Ladle the batter and pour it onto the griddle. Cover the griddle with a lid and let it cook for a minute on low medium flame.
- Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 8 hours
- Cook Time: 15 mins
- Category: Main
- Cuisine: Karnataka
Find it online : https://www.kannammacooks.com/bellappa-dosa-yeast-dosa/
I first came across this recipe in Mind of a Chef (One of my all time favorite food shows) where Chef April Bloomfield made these awesome french fries. Whenever I make french fries at home, this is the only way I do it. This is french fries perfection. These fries are cooked thrice and that makes it incredibly crisp on the outside yet still soft on the inside.
In some restaurants, they double fry the fries to get the extra crunch. But April still takes it one step further by first blanching the potatoes and then frying the potatoes twice. It creates some insanely awesome fries.
April likes to leave the skin-on on the potatoes. She refers to it as “rustic”. I prefer to peel it as my son does not like the skin. Its up to you! Cut the potatoes into thick steaks and place them in a bowl of cold water.
Bring a pot of water to a boil. Add in the salt. Add the drained potatoes to the boiling water. Cook for 5 minutes until tender. Drain the potatoes and let them cool.
Heat oil in a pan on a medium flame. Working in batches, add in the potatoes to the oil and fry just until the edges of the potatoes begin to brown. It will take about 6-7 minutes. Remove from oil and allow it to cool.
When all the potatoes have been fried, fry the potatoes again. Work in batches. Fry till the potatoes are golden and crisp. Drain the fries on a paper towel. Sprinkle salt and cracked pepper. Serve with ketchup.
As April Bloomfield says, these are the happy potatoes.
- 3 Potatoes (Russet)
- 1 teaspoon salt for boiling water
- 1/4 teaspoon salt
- 1/4 teaspoon cracked pepper
- Sunflower / Canola oil to deep fry
- Peel and cut the potatoes into thick steaks and place them in a bowl of cold water.
- Bring a pot of water to a boil. Add in the salt. Add the drained potatoes to the boiling water. Cook for 5 minutes until tender. Drain the potatoes and let them cool.
- Heat oil in a pan on a medium flame. Working in batches, add in the potatoes to the oil and fry just until the edges of the potatoes begin to brown. It will take about 6-7 minutes. Remove from oil and allow it to cool.
- When all the potatoes have been fried, fry the potatoes again. Work in batches. Fry till the potatoes are golden and crisp. Drain the fries on a paper towel. Sprinkle salt and cracked pepper. Serve with ketchup.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: World
